Zippy Paste For Pork Tenderloin Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim any excess fat from pork and pat dry with a paper towel. Season with salt and pepper. Dust with flour, shaking off any excess.
• In a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heat. Sear the pork in the oil, rotating to brown evenly all sides. Transfer to a baking dish just large enough to fit the tenderloin.
• In a bowl, stir together the Russian-style salad dressing, honey, and onion soup mix. Pour evenly over the tenderloin, rolling the meat to coat on all sides. Cover with aluminum foil.
• Bake, covered, in the preheated oven for 30 minutes, basting with glaze every 10 minutes. Remove foil and continue baking another 30 minutes, or until pork is no longer pink in the center.

Steps:

• Combine 1st 4 ingredients.
• Gently rub over both sides of pork chops, then cover and refrigerate for at least 2 hours.
• Grill, covered, over medium-hot heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees Farenheit.

Steps:

• In a shallow dish, combine soy sauce, barbecue sauce, oil, wine, peanut butter, corn syrup, and Worcestershire sauce. Season with black pepper, ginger, chili powder, onion powder, and garlic powder. Mix until smooth. Marinate meat for 2 to 6 hours.

Steps:

• Peel Garlic bulbs and cloves. You can soak cloves in Hot water to make it easier to get the papery shell off.
• Peel Onions and cut each into 4 quarters.
• Use a food processor or blender. Place the cloves and the onions into the device, pulse to rough chop to your desired consistency. I like it chunkier, but you can even pulse until it is a puree.
• Heat 2 Tablespoons of olive oil in a 12 inch skillet over medium high heat. Add garlic and onions, sauté' until golden brown.
• Add Balsamic Vinegar and Fish Sauce to the pan, stir well to deglaze the bits that might be stuck to your pan. Simmer for 4-5 minutes. When the mixture has reduce in volume, add the brown sugar and the chili garlic sauce. ( I tend to use a 1/2 cup of chili garlic sauce for mild heat, I will add more if I want it to be medium to hot spicy.) Stir mixture frequently as it cooks, to dissolve the sugar. The paste is done when it is shiny and jam like in consistency.
• You can store your paste in a glass jar in the refrigerator for up to 2 months.
• See how I use the paste by looking at my other recopies with the term zippy in the title.

Steps:

• Combine the chili powder, oregano, garlic and cumin; gently rub over both sides of pork chops. Cover and refrigerate for at least 2 hours. , Grill, covered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.