SPINACH PORK TENDERLOIN
Stuffed with fresh spinach and artichoke hearts, these pork slices look fancy enough for guests. -Linda Rae Lee of San Francisco, California.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other ovenproof skillet, cook the spinach in 1/4 cup water over medium heat for 3-4 minutes or until wilted; drain well. In a large bowl, combine the spinach, artichokes, Parmesan cheese and rosemary; set aside., Cut a lengthwise slit down center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness; remove plastic. Sprinkle meat with 1/4 teaspoon salt; top with spinach mixture. , Close meat; tie with kitchen string and secure ends with toothpicks. Sprinkle with pepper and remaining salt. Place in skillet. Bake at 425° for 15 minutes., Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. Pour over the meat. Bake until a thermometer reads 145°, 10 minutes longer. Let stand for 10 minutes before slicing. Discard toothpicks.
Nutrition Facts : Calories 259 calories, Fat 6g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 485mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 26g protein.
PORK TENDERLOIN WITH SUGAR SNAP PEA SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Spread the almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Transfer to a plate and let cool.
- Increase the oven temperature to 450 degrees F. Mix the parsley, vinegar, 2 teaspoons mustard, the garlic, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Slowly whisk in the olive oil.
- Transfer 1 tablespoon of the vinaigrette to a bowl and stir in the breadcrumbs. Set the pork on the baking sheet; season with1/2 teaspoon salt and a few grinds of pepper. Brush with the remaining 1 tablespoon mustard, then pat the breadcrumb mixture all over. Roast until the pork is golden and a thermometer inserted into the center registers 145 degrees F, 15 to 20 minutes. Let rest 5 minutes.
- Meanwhile, put the peas and carrots in a microwave-safe bowl; add a pinch of salt and a splash of water, cover with plastic wrap and pierce a few times with a knife to vent; microwave until crisp-tender, 3 to 4 minutes. Let cool slightly. Add the watercress, almonds and the remaining vinaigrette. Slice the pork; serve with the salad.
PORK TENDERLOIN SPINACH SALAD
This has been a very popular dish. It travels well to Potlucks, as the pork is good both hot and cold. The dressing can be poured on and the salad assembled just before serving. This makes quite a bit of pork, but if you have any left over it is great for sandwiches or quesadillas...
Provided by KMSoprano
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F.
- Stir together salt, pepper, cumin, chili powder,and cinnamon, then coat pork with spice rub.
- Heat oil in an 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork to seal in juices, turning, 4-6 minutes total.
- Place pork on foil lined cookie sheet that has been liberally sprayed with cooking spray.
- Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin.
- Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes.
- Let pork stand at room temperature 10 minutes.
- (Temperature will rise to about 155°F while standing.) Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until well blended.
- Slice pork diagonally Prepare and assemble salad.
Nutrition Facts : Calories 753.5, Fat 55.9, SaturatedFat 9.7, Cholesterol 19.8, Sodium 1216.6, Carbohydrate 58.2, Fiber 12.1, Sugar 40.7, Protein 14.9
PORK TENDERLOIN WITH MELON SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high. Soak the onion in a bowl of cold water. Whisk the ginger, sugar, olive oil and 1/4 teaspoon salt in a small bowl until the sugar is dissolved.
- Season the pork with salt and pepper and rub with 1 tablespoon of the ginger oil. Lightly brush the grill grates with olive oil. Grill the pork, turning as needed, until well marked and a thermometer inserted into the center registers 145 degrees F, 20 to 25 minutes. Transfer to a cutting board and let rest, 5 minutes.
- Meanwhile, thinly slice the melon, then cut into 2-inch pieces. Drain the onion and toss with the melon, 1 tablespoon of the ginger oil, the lime juice, mint, and salt and pepper to taste in a large bowl. Sprinkle with the cashews.
- Cut each pork tenderloin into 8 pieces and divide among plates. Drizzle with the remaining ginger oil and serve with the melon salad.
Nutrition Facts : Calories 500, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 147 milligrams, Sodium 258 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 50 grams
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
ISLAND PORK TENDERLOIN (OPTIONAL SALAD)
This is the most awesome pork tenderlion ever!! It is from Bon Appetit and is a very poplular "internet recipe"...(I can't believe no one has posted it here yet!) Posting this for ZWT II, Jamaica! The whole recipe includes the pork and salad, which is a lovely salad, but after making it the first time, I usually just make the pork and skip the salad.
Provided by Mrs Goodall
Categories Pork
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Pre-heat oven to 350 degrees.
- Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
- Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.
- Make glaze and roast pork:.
- Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.).
- Make vinaigrette while pork roasts:.
- Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
- Prepare salad ingredients while pork stands:.
- Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
- Assemble salad:.
- Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.
NIPPY PORK SALAD
Delicious pork that can be served on sandwiches, crackers, or just on the side with another salad. Best if left in fridge at least 4 hours before serving. Great next day, too.
Provided by Lerie
Categories Salad Beef and Pork Salad Recipes Ham Salad Recipes
Time 4h15m
Yield 4
Number Of Ingredients 8
Steps:
- Mix the pork, celery, and green onions in a large bowl.
- Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 137.4 calories, Carbohydrate 3.3 g, Cholesterol 60.7 mg, Fat 3.5 g, Fiber 0.6 g, Protein 21.8 g, SaturatedFat 1.2 g, Sodium 390.5 mg, Sugar 1.3 g
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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