Tag-Archive for » pork tenderloin «
I made this a couple of nights ago it was absolutely delicious, I served it over vegetable fried rice, both myself and my hubby thoroughly enjoyed it. It is another recipe by a zaar member and if you would like to read all the reviews click here. I did make it slightly differently than stated, I did not butterfly and cooked whole in the oven, it is not the time of year to be grilling, but I will try it this way when summer comes around again it was still scrummy.
Ingredients
1/3 Cup hoisin sauce (available in the Asian food section)
2 Tablespoons seasoned rice vinegar
2 Tablespoons bourbon
2 Tablespoons maple syrup
1 1/2 Teaspoons grated peeled fresh ginger
1 1/2 Teaspoons fresh lime juice
1/2 Teaspoon chili paste with garlic (available in the Asian food section)
1 Clove garlic, minced
2 (1lb) Pork tenderloins
1/2 Teaspoon salt
1/2 Teaspoon fresh ground black pepper
Cooking spray
Method
1. Prepare grill- (great to use soaked hickory wood chips if you have them).
2. Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl, stir with a whisk.
3. Butterfly pork- slice pork lengthwise, cutting to, but not through, other side.
4. Open halves, laying pork flat.
5. Sprinkle pork with salt and pepper.
6. If using wood chips, place on coals just before cooking meat.
7. Place pork on grill that has been sprayed with cooking spray.
8. Cook 5 minutes.
9. Turn and baste top of pork with hoisin mixture; cook 5 minutes.
10. Turn and baste top of pork.
11. Cook another five minutes.
12. Check temperature with an instant read thermometer.
13. If 155 degrees remove and let rest for five minutes.
14. If it needs more cooking time, keep turning and basting every 2- 3 minutes until the right temperature.
15. Do not overcook- it should be moist.
I cooked mine in the oven as a whole tenderloin rather than butterflying, I served it over vegetable fried rice it was delicious.
All Photo’s taken by me unless otherwise stated.
This recipe is a wonderful pork tenderloin recipe , it is packed full of flavour and the pork comes out so juicy and tender, both my son and hubby love this one. I served mine with roasted baby new potatoes and garlic pancetta roasted brussel sprouts, delicious. Be sure to check out my competions page that I have just started this year, I thought it would be fun to do a monthly competition with a different prize each month.Ingredients
1 x 550g Pork tenderloin
1 Tablespoon olive oil
2 Cloves garlic, crushed
1 Medium onion, finely chopped
1 Tablespoon thyme leaves
5 Sage leaves, finely chopped
2 Tablespoons parsley, finely chopped
1 Cup mushrooms, finely chopped
1 Tablespoon butter
11/2 Tablespoons Worcestershire sauce
1 Tablespoon lemon juice
2 Tablespoons cream
1 egg
1/2 Cup breadcrumbs
12 Bacon rashers (or enough to cover pork)
Sauce Ingredients
1/2 Cup dry white wine
1 Teaspoon chicken stock granules
11/4 Teaspoon cornflour
1/2 Cup water
1-2 Tablespoon juices from pork
11/2 Tablespoons bisto chicken gravy granules
pepper to taste
Method
1. Heat oil in a pan, add onion and garlic, cook until onion softens, add butter and mushrooms cook stirring a few minutes until mushrooms soften and liquid has evaporated.
2. Add Worcestershire sauce, lemon juice and herbs stir to combine, pour in the cream, remove from heat, allow to cool slightly, add breadcrumbs and egg stir to combine.
3. Slice pork down the centre length ways, making sure not go all the way through, open out and flatten using a meat mallet. Spoon stuffing mix evenly over one half, fold over the other half of pork to cover.
4. Take Bacon slices and wrap one around the pork to encircle, repeat with remaining slices so bacon covers pork. Place pork in a lightly oiled oven proof baking dish. Bake in pre-heated oven 180c for about 1hr or until pork is cooked through.
To Make the Sauce
1. In a pan heat wine, chicken stock and water, mix a little water with cornflour and pour into sauce stir until mixture thickens slightly, Add 1-2 tablespoons of the pork juices from roasting pan.
2. Add desired amount of pepper and finally stir in gravy granules, stirring until all granules have dissolved. Serve over pork.
To Serve: Slice pork into thick slices, arrange on plate and pour sauce over the top, Delicious.
3-4 Servings Depending on appetites.
All photo’s taken by me unless otherwise stated.
