Pork Tenderloin Marinade

2 teaspoons soy sauce
2 teaspoons Hoisin sauce
2 teaspoons dry sherry
2 tablespoon brown sugar
1 tablespoon oil
1 tablespoon grated fresh ginger
2 cloves minced garlic

My Favorite Dry Rub (So Far)

Ingredients:

1/4 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
3 teaspoons mustard powder
2 teaspoons salt
2 teaspoons black pepper

Directions:

Mix all ingredients and rub liberally on chicken or ribs.

Chipotle Pork

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Delicious!!!!

• Ingredients

• 1/2 cup chopped onion 
• 1 1/2 tablespoons honey
• 1 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 9 large garlic cloves, peeled 
• 3 chipotle chiles, canned in adobo sauce
• 1 lime 
• 2 tablespoons olive oil, divided 
• 1 (1 1/4-pound) boneless pork shoulder (Boston butt), trimmed 
• 3/4 teaspoon kosher salt
• 1/2 cup fat-free, lower-sodium chicken broth

1. Directions

1. 1. Combine first 6 ingredients in a food processor; pulse until finely chopped. Peel and section lime over a bowl, catching juices; discard peel. Add lime juice, lime sections, and 1 tablespoon olive oil to food processor; process until smooth. Scrape the chipotle mixture into a zip-top plastic bag. Add pork; seal. Marinate in refrigerator 1 hour.
2. 2. Preheat oven to 325°.
3. 3. Heat a small Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl. Remove pork from bag; reserve marinade. Sprinkle pork with salt. Add pork to pan; sauté 8 minutes, browning on all sides. Remove pork from pan. Add broth and reserved marinade to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan; cover and bake at 325° for 2 1/2 hours or until pork is fork-tender. Shred pork; toss with sauce.

Pork and Plantain Enchiladas with Black Bean Puree

Definitely worth the effort!!

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• Ingredients
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• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 5/8 teaspoon ground red pepper, divided
• 1/2 teaspoon salt, divided
• 1 (1-pound) pork tenderloin, trimmed 
• 2 tablespoons canola oil, divided 
• 1 2/3 cups chopped onion, divided 
• 1 1/3 cups fat-free, lower-sodium chicken broth, divided
• 3/4 pound tomatillos, husked, rinsed, and coarsely chopped (about 6 large)
• 2 garlic cloves, chopped and divided
• 1 serrano chile, seeded and thinly sliced
• 1 cup cilantro leaves 
• 1 tablespoon fresh lime juice 
• 1 (15-ounce) can organic black beans, rinsed and drained
• 1 teaspoon brown sugar 
• 1 soft black plantain, peeled and coarsely chopped
• Cooking spray 
• 12 (6-inch) corn tortillas
• 6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)

Preparation

1. 1. Preheat oven to 350°.
2. 2. Combine cumin, oregano, 1/2 teaspoon ground red pepper, and 1/4 teaspoon salt; rub evenly over pork. Heat a large ovenproof skillet over medium-high heat. Add 2 teaspoons oil to pan, and swirl to coat. Add pork, and cook 5 minutes, browning on all sides. Place pan in oven, and bake at 350° for 20 minutes or until pork is done. Remove pork from pan; let rest 15 minutes. Cut pork into 1/2-inch pieces.
3. 3. Combine 1 cup onion, 1 cup broth, tomatillos, 1 garlic clove, and serrano in a medium saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool for 10 minutes. Combine tomatillo mixture, cilantro, lime juice, and 1/4 teaspoon salt in a blender; process until smooth. Pour into a large measuring cup.
4. 4. Place skillet over medium heat. Add 1 teaspoon canola oil to pan; swirl to coat. Add the remaining 2/3 cup onion; cook for 3 minutes or until tender, stirring frequently. Add remaining garlic clove; cook for 30 seconds, stirring constantly. Add remaining 1/3 cup broth, and cook for 1 minute, scraping pan to loosen browned bits. Add black beans; cook 2 minutes, stirring frequently. Cool slightly. Place black bean mixture in blender. Pulse 15 times, scraping occasionally until mixture is a thick puree.
5. 5. Heat a medium nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Combine remaining 1/8 teaspoon red pepper, brown sugar, and plantain in a medium bowl, tossing to coat plantain. Add plantain mixture to pan; sauté for 3 minutes or until golden brown, stirring frequently. Cool slightly; finely chop. Combine pork and plantain mixture in a medium bowl.
6. 6. Spread 1/3 cup tomatillo mixture in the bottom of a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Heat tortillas according to package directions. Spread about 1 1/2 tablespoons black bean puree down center of each tortilla; top with about 2 tablespoons pork mixture. Sprinkle each tortilla with 1 tablespoon cheese; roll up. Place seam-side down in baking dish. Pour remaining tomatillo mixture over filled tortillas; sprinkle with remaining cheese. Bake at 350° for 25 minutes or until cheese melts and filling is thoroughly heated.

Crispy Pork Medallions

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• Ingredients
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• 2 tablespoons Dijon mustard
• 1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions 
• 1/2 cup panko (Japanese breadcrumbs)
• 1 tablespoon chopped fresh thyme
• 1 tablespoon minced fresh parsley
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil 

1. Preparation
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3. 1. Preheat oven to 450°.
4. 2. Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450° for 8 minutes or until pork reaches 145°. Let stand 3 minutes.

Roast Pork Loin with Apples

My ALL TIME favorite pork recipe!!  Try it using pork chops instead of a pork roast.  You'll be amazed!!

Ingredients

• 2 tablespoons vegetable oil
• 1 (2-pound) boneless center cut pork loin, trimmed and tied
• Kosher salt and freshly ground black pepper
• 1 medium onion, thickly sliced
• 2 carrots, thickly sliced
• 2 stalks celery, thickly, sliced
• 3 cloves garlic, smashed
• 3 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 4 tablespoons cold unsalted butter
• 2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
• 2 tablespoons apple cider vinegar
• 1 cup apple cider
• 2 tablespoons whole grain mustard

Directions

Preheat the oven to 400 degrees F.

In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.

Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)

Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.

Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.

Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.

Sauteed Pork Medallions with Lemon Garlic Sauce

• 1 lb pork tenderloin, lean only, trimmed
• 1/4 tsp plus 1/8 tsp black pepper, divided
• 1/4 tsp salt, divided
• 2 tsp olive oil, divided
• 2 cloves garlic, minced
• 1/2 cup dry white wine, (for a non-alcoholic recipe, substitute low-sodium chicken broth)
• 1/2 cup chicken broth, low-sodium
• 1 Tbsp lemon juice
• 2 tsp grated lemon zest
• 1 Tbsp fresh chopped parsley or 1 1/2 tsp chopped fresh sage or rosemary*

Instructions

1. Cut pork into 12 slices, about 1-inch-thick each. Sprinkle pork on all sides with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat 1 teaspoon oil in a large heavy skillet over medium-high heat. Add pork and cook, turning once, until pork is well-browned and internal temperature reaches 145°F, about 1 1/2 minutes on each side. Transfer pork to a serving platter and cover to keep warm.
2. Add remaining teaspoon oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add wine and broth. Increase heat to high and cook, stirring to scrape up browned bits from bottom of skillet, until liquid is reduced by two thirds, about 5 minutes.
3. Remove skillet from heat and stir in remaining 1/8 teaspoon pepper, remaining 1/8 teaspoon salt, lemon juice, lemon zest and parsley. Serve pork drizzled with sauce.

• *To substitute fresh herbs with dried herbs, use 1 1/2 teaspoons dried parsley or 3/4 teaspoon dried sage, or 3/4 teaspoon dried rosemary