pork tenderloin recipe?

iVillage Member
Registered: 05-30-2006
pork tenderloin recipe?
4
Thu, 03-27-2008 - 2:07pm

Just started phase one again with DH this week. I took my little SBD food list book with me to the grocery store and picked up some pork tenderloin as i saw it there on the list for phase one. Trouble is, I can only think of "old" ways of making it. Any ideas out there?

iVillage Member
Registered: 01-06-2005
Thu, 03-27-2008 - 2:48pm

I make it a few ways:


Greek style:


Rub with fresh garlic clove and lime or lemon (or both) juice, sprinkle with oregano and parsley.


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The Scale Must be Broken

iVillage Member
Registered: 08-07-2007
Thu, 03-27-2008 - 4:19pm

My current favorites are:


Salsa Pork Tenderloin: I ahve no recipe, just season with salt and pepper, brown in olive oil on both sides, add a jar of good salsa and cover until cooked through.

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iVillage Member
Registered: 10-04-2006
Thu, 03-27-2008 - 5:15pm

Here are two of my favorites:

Sage and Rosemary Pork Roast
Filling:
3 garlic cloves, minced
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley leaves
1 1/2 tablespoons chopped fresh sage or thyme leaves
1 tablespoon chopped fresh rosemary leaves
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Pork Loin:
1 boneless center pork loin (about 2 pounds)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Kitchen string for tying roast
1 tablespoon extra virgin olive oil

Butterfly and pound the pork loin - rub all over w/olive oil, salt and pepper. Mix filling - spread on pork, roll it up and tie it. Place in baking dish and roast in 350 degree oven. The original recipe says 1hr, but I know mine doesn't take that long. I use a probe thermometer, so I don't know the time, I just leave it til it registers 150 degrees.

The filling is also good stuffed into chicken breasts. Sometimes I add a little feta or sundried tomato to the filling too.

Mojo Pork

2 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup Frank's® REDHOT® Chile 'n Lime™ Hot Sauce (or 1/2 cup regular Frank's plus juice of one lime)
1 orange
2 tablespoons grated orange zest
1/4 cup minced cilantro
1 tablespoons chili powder
1 boneless pork tenderloin
8 oz sour cream sour cream

Combine in food processor. Reserve 1/4 cup of marinade and mix with sour cream for sauce. Marinade meat for 1-3 hours then roast or grill.

















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belizesig1
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iVillage Member
Registered: 06-18-2006
Sun, 03-30-2008 - 8:03am

Here's my favorite: