Recipe Trifecta: Pork Tenderloin

A recent trip to Costco yielded a two foot long pork tenderloin that I had to figure out what to do with.  I feel like whenever I make pork tenderloin it always kinda tastes the same.  It’s delish, but can be a little boring.  So I scoured the net and my cookbooks for a few recipes that 1. I’d never had before and 2. Were starkly different from one another.  I came up with a lovely little trifecta for you all to try.  Like to hear it? Here it go!

Hoisin and Bourbon-Glazed Pork Tenderloin

Ingredients

1/3 cup hoisin sauce

2 tablespoons rice vinegar

2 tablespoons bourbon

2 tablespoons maple syrup or agave in the raw

1 ½ teaspoons ginger (grated fresh or bottled)

1 ½ teaspoons lime juice

½ teaspoon chile paste with garlic

1 garlic clove, minced

1 teaspoon red pepper flakes

2 1-pound pork tenderloins, trimmed

½ teaspoon salt

1/3 teaspoon freshly ground black pepper

Cooking spray

Mint sprigs (optional)

Directions

1. Prepare the grill or turn on the broiler.

2. In a bowl, combine hoisin, vinegar, bourbon, syrup, ginger, lime, chile, garlic and red pepper flakes. Mix well with a whisk.

3. Slice pork lengthwise, cutting to, but not through, the other side.  Do this three times so that the pork is quartered. Season both sides with salt and pepper.

4. If grilling, cook for 5 minutes on each side, basting both sides with marinade in between turns. If using the oven, coat each side with marinade thoroughly. Broil on each side for 5 minutes.  Then place in the oven at 325° for an additional 10-15 minutes or until cooked. Check frequently to insure the pork doesn’t overcook or dry out. 

5. Heat leftover marinade thoroughly.

Serve with marinade and garnish with mint.  This recipe also pairs well with a light summer salsa.

Recipe inspiration found HERE.

Garlic Lime Tenderloin

Ingredients

2 pounds of pork tenderloin

1 tablespoon grated lime zest

¼ cup lime juice

4 garlic cloves, minced

4 tablespoons honey

2 tablespoons fish sauce

1 teaspoon salt

½ teaspoon pepper

½ cup vegetable oil

4 teaspoons mayonnaise

1 tablespoon fresh cilantro, chopped

Directions

1. Slice tenderloin into ¾ inch steaks.

2. Combine zest, juice, garlic, honey, fish sauce, salt and pepper.  Slowly drizzle the oil into the lime mixture, while constantly whisking.  Continue whisking until well blended and slightly thickened. Transfer ½ cup of the mixture to a bowl and whisk in the mayonnaise, set aside. 

3. Add steaks and remaining lime mixture to a large zipper-lock bag, seal and let steaks sit at room temperature for 4r5 minutes.

4. Place steaks on broiler pan and cook for 5 minutes on each side.  Transfer to the oven at 325° for an additional 5 minutes or until cooked through.

5. Heat mayo-lime mixture in a small pot and set aside.

Serve steaks with sauce.

Lo Note: The original recipe calls for grilling the steaks.  But since I live in an apartment…

Recipe inspiration found HERE.

Cider Roasted Tenderloin with Roasted Potatoes and Asparagus

Ingredients (Tenderloin)

1 (12 ounce) bottle of hard cider

¼ cup maple syrup or agave in the raw

Salt and pepper

1 teaspoon whole fennel seeds

1 teaspoon whole black peppercorns

½ teaspoon whole coriander seeds

½ teaspoon ground cinnamon

2 pounds pork tenderloin

1 (1-inch) piece of fresh ginger, thinly sliced

1 ½ tablespoons coarsely chopped fresh rosemary leaves

Olive oil for drizzling

Directions  (Tenderloin)

1. Combine the cider, syrup, 3 tablespoons of salt.

2. Grind the fennel, peppercorns, coriander and cinnamon together and add to cider mixture.

3. Place tenderloins in a zipper-lock back and pour in the mixture, seal, and refrigerate for 8 hours or overnight.

4. Preheat the oven to 425°.

5. Remove the tenderloins and dry them well.  Discard the marinade.  Place the tenderloins on a sheet pan and rub them with olive oil then sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Roast for 40-45 minutes.

Recipe inspiration found HERE.

Ingredients (Veggies)

1 ½  pounds red potatoes, cut into chunks

2 tablespoons extra virgin olive oil

4 cloves garlic, thinly sliced

2 teaspoons dried rosemary

2 teaspoons dried thyme

2 teaspoons kosher salt

1 bunch fresh asparagus, trimmed and cut into 1-inch pieces

Ground black pepper to taste

Directions (Veggies)

1. Preheat oven to 425°.

2. In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil. Bake 20 minutes in the preheated oven.

3. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned.

Season with pepper to serve.

Recipe inspiration found HERE.

I think of the three the garlic-lime was my favorite.  The mayo-lime sauce was an unexpected pleasure that I think would also work well with chicken.

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