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Honey Mustard Barbecued/Grilled Pork Tenderloin

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It’s not always that I manage to get a good size Pork Tenderloin …. seen here, grilled to perfection, tender & moist and coated with the sticky, caramelised Honey Mustard glaze 😘

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When I got home with those fat pork tenderloins, I was struggling with ideas of how I’m gonna cook it … then i thought, hmm, if we enjoyed Honey Mustard Chicken … let’s try it with pork … and because it is pork, I marinated it with the following marinade : ½ cup tomato ketchup + 2 Tbsp olive oil + ½ cup fresh orange juice + ¼ cup balsamic vinegar + 2 cloves garlic, chopped + 1 tsp dried oregano + ¼ tsp ground black pepper

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..mix all the marinade ingredients together in a bowl thoroughly then pour it over the pork tenderloin … I’ve 2 pieces of pork tenderloin here … because it is not big, I allocated 1 pc per pax which had turned out to be just nice 😉

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Ensure that the pork tenderloin is well coated with the marinade, cover with cling film and leave to marinate in the refrigerator for at least 6 hours or better still, overnight

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Prepare your Honey Mustard Glaze … mix together zest of one lemon + 2 Tbsp clear honey + 2 Tbsp wholegrain mustard …set aside …

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You can either grill the marinated pork tenderloin over a BBQ grill or like me, cook under the oven-grill/broiler … basting as you keep turning the pieces over … and grill until tenderloin are about 3/4 cooked, about 10 – 12 mins on each side  … then take it out of oven and brush it the Honey Mustard Glaze …  brush on one side then grill until bubbly & sticky & browned …turn and do same on other side  .. about 15 mins or so for both sides total …

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Meanwhile, while pork is on it’s final 10 mins to ready, instead of serving up with Apple Sauce, I decided to served it up with caramelised apple slices … I sliced up a Granny Smith apple … heat up a pan with some butter, toss in the apples, drizzle a scant Tbsp of sugar over ….

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…shake the pan to ensure the sugar is well mixed up in the butter and once the apple slices starts to brown, turn over and brown up the other sides and voila! they are ready to be plated up with your juicy pork tenderloin!

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Mama Mia!!! Looking at the pic even makes me drools for it allover again 😝 … it was 👄smacking delish, served up with the caramelised apples and some steamed zucchini, cauliflower & carrots!

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Stuffed Pork Tenderloin

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This is a very good recipe for a dinner party as it’s easy to carve and serve 😉

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Lovely layers … juicy and relish!

RECIPE

Ingredients:

1 pork tenderloin (450g)

3 – 4 rashers streaky bacon, rind removed

10 – 15g butter

for the stuffing:

25g butter

1 med onion, finely chopped

¼tsp  thyme

¼tsp sage

75g mushrooms, finely chopped

110g fresh breadcrumbs

4 Tbsp chopped parsley

grated rind of a lemon

2 tsp lemon juice

1 egg, beaten with 2 Tbsp cream or top of the milk

for the gravy:

1 Tsp brown flour

about 275ml dry white wine or cider

salt & freshly ground pepper, to taste

Methods:

  • Preheat oven to 180ºC
  • With a sharp knife, split pork tenderloin into half lengthwise and using a rolling pin, batter the 2 halves to flatten and widen them slightly and season with salt & freshly ground pepper
  • To make the stuffing, melt the butter in a pan and fry the onion and herbs gently for about 10 mins then add the mushrooms and raise the heat slightly …cook for further 3 – 4 minutes or until juices from mushrooms have almost evaporated 
  • Spoon contents of pan into a bowl and add in the rest of the ingredients of the stuffing, mix well and season
  • Spoon stuffing onto one half of the tenderloin, pat down to firm it slightly then place the other half of the tenderloin on top
  • Spread some butter and season with freshly ground pepper then cover the top of the tenderloin with the rinded bacon
  • Tie with string at 5cm intervals to keep it neat and tidy then transfer it carefully to a buttered roasting tin
  • Bake near the top of the oven for 1 hour then place on the serving dish and keep warm
  • To make the gravy, stir the flour into the pan juices, add the wine and some seasoning and let it bubble until syrupy 
  • To serve, carve the meat into thick slices and pour over the gravy and serve with vegetable of your choice
  • A garnish of fried apple rings would go well with it 😉

Pork Tenderloin with Balsamic Reduction

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An awfully simple and easy meal that can be prepared in no time and yet tasty! I drizzled the balsamic reduction over the pork rather than around it so the dark colour doesn’t do it justice in this pic! :-p

RECIPE

Ingedients :

1 tablespoon olive oil

         1 tablespoon minced shallots

         1 garlic clove, minced

         1 cup balsamic vinegar

         1 1/2 teaspoons sugar, divided

         1 teaspoon chopped fresh rosemary

         1 teaspoon Dijon mustard

         Cooking spray

         1 (1-pound) pork tenderloin, cut into 12 slices

         1/2 teaspoon salt

         1/2 teaspoon freshly ground black pepper

Methods:

  • Heat oil in a small saucepan over medium-high heat
  • Add shallots and garlic; sauté 2 minutes
  • Add vinegar and next 3 ingredients and cook until reduced to 1/2 cup
  • Note that different balsamic vinegar have different levels of acidity so gauge the quantity of sugar required by adding 1/2 tsp at a time and taste before you add some more suga
  • Heat a large skillet over medium-high heat
  • Coat pan with cooking spray
  • Season pork with salt and pepper
  • Place pork in pan and cook 2 minutes on each side
  • Add balsamic reduction and cook 1 minute, turning pork to coat
  • Serve up and drizzle excess balsamic reduction as desired