Saturday, September 12, 2015

Sweet Citrus Pork Tenderloin

A tender, succulent grilled pork tenderloin that was made for sandwiches...that is the life I aspire to.  And with this take on a tenderloin, I think I am one step closer to sandwich nirvana.  I love creating new flavors and have a considerable spice cabinet to pull from and here, I've used bold citrus flavors with sweet and a little tang to punch up a pretty piece of pork.

In the summer, when the whole pork tenderloins go on sale, I'm right there, grabbing a couple and thinking of all the ways I can use them.  I take them home and cut them into meal sized portions of about one pound to a pound and a half and vacuum seal them, after I've marinated them for 24 hours.  When I'm cutting up the pork tenderloin, the small scrappy pieces become stew meat (or in my house, stirfry or taco meat) so there is no waste from a beautiful tenderloin.  I even cut thick chops for stuffed pork chops and prep them on the spot, including stuffing them.  Whenever I can spare the time, I will freeze the pork for a couple of hours, just enough to make it easier to get a good slice and a neat edge when I'm portioning the pork out for our meals.  During the week, I just have to thaw a portion and roast it when I'm home from work.

While this recipe could work well with most citrus flavors, I just went with what I had on hand at the moment.

1/4 C. each: white wine, orange juice ($.25)
1/8 C. each brown sugar, olive oil ($.25)
2 T. molasses or honey ($.10)
1 small red or orange bell pepper, minced ($.35)
1/2 tsp. each: black pepper, garlic powder ($.05)
1 tsp. each: salt, paprika, onion powder ($.10)

1.5 lb. pork tenderloin, trimmed ($3.40)
Whisk together all ingredients.  Marinate pork in mixture overnight.

Roast in oven at 400F for 1 hour 20 minutes or until meat is golden and internal temperature reads 180F.  Cool 10-15 minutes, slice thin for sandwiches or thicker for an entrée.

Yields: 3-4 servings
Cost: $4.50
Cost per serving: $1.12-$1.50

Serve with tortillas and salad, sliced thin and piled on sub rolls with cheddar, lettuce, and onion, or with white or fried rice and sautéed peppers and onions.  Can also be served as an appetizer on small rolls with coleslaw on top.

Thursday, September 3, 2015

Peppery Smokehouse Pork Tenderloin

Pork tenderloin is one of my signature dishes and I've been having a blast this summer finding new ways to season it, though my Italian garlic seasoned tenderloin is a classic, I have been so inspired by all the amazing flavors and recipes I've been reading so it was time to update this classic.  And what screams summer more than a smoky, peppery flavor that is super savory and a little tangy.  This pairs well with a fruity lemonade or a crisp white wine based cocktail.  Peach and lime sangria, anyone?  Next time I'm going to try a sweet citrus pork tenderloin.

Another thing I love about pork tenderloin - it makes fabulous, decadent, over-the-top gourmet sandwiches with the addition of crusty bread, some good cheese (I love Havarti, gouda, sharp cheddar, or even some smoked provolone), caramelized onions/charred peppers/sautéed mushrooms.  Pair with a classic side or spinach salad and dinner is done.  And it looks beautiful enough for a casual dinner with friends, too.  Just put out a few cheese and bread options, let people serve themselves.

1/4 C. each worchestershire sauce, steakhouse marinade, and red wine ($.50)
2-4 T. brown sugar ($.05)
a few dashes of liquid smoke ($.05)

Season blend:
1 tsp. each: cumin, paprika, garlic powder, ancho chile powder ($.20)
2 tsp. smokehouse black pepper (free after coupons)
1 tsp. California black pepper seasoning and hickory smoked salt (from the Spice House) ($.20)
1/2 tsp. each: oregano, onion powder, mesquite seasoning ($.15)

1.5 pounds pork tenderloin ($3.25)

Mix marinade ingredients together and marinade the pork overnight.
Heat oven to 400F, line a 2 qt. baking dish with aluminum.  Season the pork tenderloin with pepper blend and place in the prepared baking dish.

Bake at 400F. for 1 hour and 20 minutes or until meat thermometer inserted in center reads 180F.  Cool 10 minutes before slicing and serving.

Cost: $4.40
Yields: 2-4 servings
Cost per serving: $1.10-$2.20