Swiss Style Pork Tenderloin Recipes

Steps:

• In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 25 minutes.
• Meanwhile, flatten pork pieces into medallions between the palms of your hands. Season pork with salt and pepper. In a large skillet, heat 1 1/2 teaspoons oil over medium-high. Add half the pork and cook until browned on both sides, about 3 minutes total. Transfer to a plate and loosely cover with foil; repeat with 1 1/2 teaspoons oil and pork.
• Return skillet to heat and add 1 teaspoon oil, onions, chard stems, and cup broth. Cook, scraping up browned bits, until vegetables begin to soften, 5 minutes (reduce heat to prevent burning as needed). Add chard leaves and cook until wilted, about 2 minutes. Add vinegar, 3/4 cup broth, and pork with any accumulated juices; cook until liquid has almost evaporated, 4 minutes.
• Pour 4 cups polenta into a lightly oiled 8-inch square baking dish; cover with plastic wrap and refrigerate for later use. Stir butter into remaining polenta. Season pork and vegetables with salt and pepper and serve over polenta.

Steps:

• Wash pork to remove bone crumbs. Pat and partially dry steaks with paper towel,but leave moist enough for flour mixture to adhere to meat.
• Combine salt,pepper and garlic powder with flour.
• Push steak into flour mixture with hands making sure to coat both sides well. Let sit while oil is heating in pan.
• Add oil to pan and brown steak on both sides,remove from pan when golden and let drain on paper towel.
• Add green pepper,onion and celery to pan and lightly brown.
• Add tomatoes,beef stock,worcestershire (and drained mushrooms if using) to skilet and boil for about three minutes.
• Reduce heat to a simmer and return pork steak to pan.
• Cook slow until meat is tender and broth has thickened. May be thickened with cornstarch and water if you like.
• Serve over mashed potatoes or rice.
• I also have made this for my picky eater by adding a can of cream of mushroom soup.

Steps:

• Preheat oven to 425°. Rub tenderloins with oil; sprinkle with taco seasoning. Place on a rack in a shallow roasting pan., Roast 25-30 minutes or until a thermometer reads 145°. Remove tenderloins from oven; tent with foil. Let stand 10 minutes before slicing. Squeeze lime wedges over pork.

Steps:

• In a blender, combine scallions, vinegar, soy sauce, ginger, garlic, jalapeno, 2 tablespoons oil, thyme, allspice, nutmeg, and 1/4 teaspoon ground pepper. Puree until smooth. Place marinade in a resealable plastic bag. Add pork, turning to coat. Refrigerate for at least 1 hour and up to 24 hours.
• Heat grill to high. Oil grates. Lift pork from marinade. Season with salt. Grill 8 to 10 minutes per side or until an instant-read thermometer registers 145 degrees. Let cool 5 minutes.
• Meanwhile, in a large saucepan, heat remaining oil over medium. Add chard ribs and cook, stirring occasionally until crisp-tender, about 10 minutes. Add leaves, salt, and pepper; cook, stirring occasionally, until tender.

Steps:

• Heat butter over medium-high heat in a large pan. Add onion and garlic; cook and stir until onion is semi-translucent, about 5 minutes. Reduce heat to medium-low and stir in wine, heavy cream, and bouillon.
• Heat a separate pan over medium-high heat. Season pork with salt and pepper. Sear pork slices in the hot pan, about 2 minutes per side. Transfer pork to cream sauce.
• Let pork simmer in sauce until slightly pink in the center, 10 to 12 minutes. An instant-read thermometer should read at least 145 degrees F (63 degrees C).

Steps:

• Pre-heat oven 375°F.
• Wash the entire piece of pork under running water (both sides).
• Place meat skin side up in a large roasting pan.
• Cut the top skin with a very sharp knife just up to the beginning of the layer of fat in a criss-cross diamond pattern (just like a baked ham), but not all the way to the meat.
• Generously apply the mustard on both sides all over the roast including the skin.
• Squeeze and evenly apply the juice of half a lime per side of the roast.
• Sprinkle the salt. pepper, season-all and all the dried herbs evenly on both sides of the roast.
• Turn roast so the skin faces upward in the roasting pan.
• Pour 1 cup water into bottom of pan (not on the roast).
• Drizzle olive oil evenly over the top of the roast.
• Place roast into hot oven and cook 1 3/4 hours or until juices flow clear when center of roast is pieced (meat must be done, not pink!).
• Remove roast from pan and start slicing including the crisp-golden skin into 1/4 inch pieces. Keep warm!
• For Gravy/Sauce:.
• Take pan drippings and add 1/2 cup water, 1/2 cup Half and Half, 1/3 cup extra dry vermouth or dry white wine and scrape bottom of pan to mix well!
• Season with salt, pepper and season-all to taste. Pour into gravy boat and serve hot with pork roast. Bon Appetit!