Here’s a quick and versatile way to grill a pork tenderloin. I’m marinating mine in teriyaki sauce—not the sticky stuff in a bottle—and then serving it with brown rice noodles, but you could marinate it or baste it with any … Continue reading Grilled Teriyaki Pork Tenderloin
Quick, because I’m using pork tenderloins instead of a cut that benefits from long cooking, like a pork shoulder. In fact, after browning the tenderloin cubes, You only add them to the sauce at the last minute before serving. One … Continue reading Quick Pork and Pepper Ragout
Yep, I had leftover biscuits one day, so I made breadcrumbs out of them and put them in the freezer. In the back of my mind, I was thinking they would be good on top of chicken casserole, as an … Continue reading Pork Tenderloin Schnitzel with Biscuit Crumbs
So there were 2 cups of pumpkin left after taking 1 cup out for the Pumpkin Blondies of the previous post. Much to my husband’s dismay, I made a little pumpkin soup for dinner. To make it more pleasing to … Continue reading Garlic-Sage Pork Tenderloin and Pumpkin Soup
Happy Winter Solstice! I made something homey and satisfying for the shortest day of the year. Pretty easy to make, pork tenderloins lend themselves to a variety of dishes. I particularly like slicing them for a stir fry, but I … Continue reading Roast Pork Tenderloin with Sautéed Apples
This recipe is adapted from Emeril Lagasse’s “Korean-Style Pork Wraps with Chili Sauce” from 2006. I don’t make it as often as my husband would like, but I guess that keeps it special. It isn’t hard to make, but you do have to make both a marinade and a chili sauce, and the lettuce leaves are a pain to deal with. I suggest making both the marinade and sauce in advance, so you’re not trying to do all the chopping and measuring and mixing right before dinnertime. It also helps if you have a rice cooker. If you work it out right, you could throw this together after a day of working, because the actual cooking time is brief—like 5 minutes! Could you marinate the pork tenderloin the night before or in the morning? I don’t see why not.
Before pork tenderloins got into the public consciousness, they weren’t easy to find, but when you did find them, they were well trimmed. Now that they are everywhere, butchers stopped trimming them as well, so you need to do a little trimming of your own, which adds time to your preparation. Watch this quick video on how to trim the tenderloin.
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