STUFFED PORK TENDERLOIN OVER GRILLED KALE DRIZZLED WITH GRILLED PEACH WHISKEY BEURRE BLANC
Steps:
- Put the shallot, garlic and mushrooms in the bowl of a food processor. Pulse until finely chopped. Add the sausage, again pulsing until incorporated with the mushroom mixture. Season with salt and pepper, to taste. Pulse again.
- Heat the oil in a large saute pan over medium-high heat.
- Add the mushroom-sausage mixture and cook until the liquid has evaporated, about 8 to 10 minutes
- Deglaze with a splash of whiskey, using a wooden spoon to scrape up the brown bits stuck to the bottom of the pan.
- Remove the pan from the heat and add the crumbled cornbread and parsley. Mix to combine. Set aside.
- Cut tenderloins lengthwise, but not through, to open and lay flat. Lightly pound to even the meat, if needed. Paint the tenderloins lightly with mustard, then add the stuffing mixture. Roll up the tenderloins and tie the middle of the roll with kitchen string to secure. Repeat the ties about every 1 to 2 inches. Drizzle with oil, season with salt and pepper, to taste, and put on the grill to sear. Remove the tenderloins from direct heat to indirect heat and tent with foil. Grill until the internal temperature registers about 140 to 145 degrees F on an instant-read thermometer, another 15 minutes. Remove the tenderloins to a cutting bowl and let rest before slicing into medallions.
- Arrange a bit of grilled kale on center of each serving plate and top with 3 slices of pork medallions. Drizzle the beurre blanc over the medallions and around the rims of the plate.
- Preheat the grill over medium heat.
- Lay the kale flat on the grill (not over the hottest part, about 375 degrees F) and cook until the kale begins to wilt and the edges become slightly crisp and brown. Remove the kale to a bowl. Add the smoked paprika, a squeeze of fresh lemon juice and salt and pepper, to taste. Toss to combine.
- Lightly oil the peach halves and put on the grill for 3 to 5 minutes to slightly soften, flavor and mark. Melt 1 tablespoon of butter in a large saucepan and add the shallots, habanero and ginger. Saute for about 1 to 2 minutes. Chop the peaches, add them to the pan and cook for 1 minute. Remove the pan from the heat to add the whiskey and then return to the heat to cook until the liquid is reduced by half. Add the cream and the honey and allow it to reduce again by half. Strain and finish the sauce by slowly whisking in the cold butter.
PORK TENDERLOIN WITH WHITE BEANS AND KALE
Pork tenderloin is paired with onions, garlic, bell peppers, kale and white beans to make a hearty and beautiful weeknight meal. Best of all, it's budget friendly!
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
- Heat a large high-sided cast-iron or oven-safe skillet over medium-high heat and add the vegetable oil. Pat the pork tenderloin dry and season with the smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon pepper. When the oil is shimmering, add the pork and sear on all sides, about 5 minutes. Transfer the pork to the prepared baking sheet and roast until it registers 145 to 150 degrees F on an instant-read thermometer, 20 to 25 minutes. Let rest for 5 minutes.
- Meanwhile, set the same skillet over medium heat, add a drizzle of oil if needed and add the peppers and onions. Add a splash of water to deglaze and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add the garlic and cook until fragrant and slightly softened, about 3 minutes. Remove and discard the tough, fibrous ribs from the kale leaves, then roughly chop the kale leaves. Add the kale and use a wooden spoon to carefully fold the hot vegetables over the kale to help it begin to wilt. Continue to cook until the kale is bright green and wilted, 3 to 4 minutes. Stir in the white beans and a pinch of salt and pepper. Cook until heated through, about 2 minutes more.
- Slice the rested pork on the diagonal and serve with the white bean and kale mixture.
SPICY THAI PORK TENDERLOIN SALAD
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
- Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
- Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
- In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
- To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 13 grams, TransFat 0 grams
SPICY PORK TENDERLOIN SALAD
A friend served this curry-flavored salad at a luncheon, and I tweaked it to fit our tastes. Since it's a meal in one, it's perfect for weeknights, and the presentation makes it ideal for entertaining. -Pat Sellon of Monticello, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Combine the salt, cumin, cinnamon, chili powder and pepper; rub over pork. In a cast-iron or other ovenproof skillet, brown pork on all sides in oil, about 8 minutes. Combine the brown sugar, garlic and hot pepper sauce; spread over pork., Bake at 350°, until a thermometer inserted in pork reads 145°, 25-35 minutes. Let stand for 5 minutes , before slicing. For vinaigrette, in a large bowl, combine juices, mustard, salt and pepper; gradually whisk in oil. Toss vinaigrette with spinach. Place spinach on serving platter; top with sliced pork. If desired, drizzle with pan juices.
Nutrition Facts : Calories 306 calories, Fat 13g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 594mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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- Cook the Pork: Place a large skillet over medium heat. Add the oil and heat until shimmering. Add the pork, breaking it up with a wooden spoon or spatula as it cooks. After about 2 minutes of cooking, add the ginger, garlic powder, coconut aminos and salt, and stir to combine. Continue to cook until the meat is fully cooked, about 3 minutes more. Add the scallions and stir to combine, then set the pork aside.
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- Add the kale to the dressing in the skillet, and toss with tongs to coat. Cover the skillet and cook to wilt the kale slightly, about 2 minutes, stirring occasionally. Add the carrots and toss, then cook for about 30 seconds.
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