Best Pork Tenderloin Recipes?
- Lila Sep 14, 2005 12:06 PM
Help. The in-laws are coming to dinner. I want to make something pretty low-stress but good. I'm thinking about doing a pork tenderloin. I often make the Spiced Pork Tenderloin recipe on Epicurious. which is delicious. but a bit plain. Any other ideas?
There's a thread a bit down (not the recent one) with recipes - I posted a link to Epicure's site for pork tenderloin wrapped in sage & prosciutto - it was quite tasty and v. easy.
I am sure you will receive a lot of delicious tenderloin recipes - I can't help there. But, I have a suggestion for a really wonderful side dish - sauteed pluots. If you don't have access to pluots in your neighborhood Farmer's Market or other produce store, you could substitute firm plums instead. I enjoyed these pluots served with roasted pork at a local Farmer's Market benefit last Sunday night.
Grilled Pluots (recipe almost wholly from Tamara Murphy)
~Halve and pit pluots or tasty plums - count on two or three per person depending on size of fruit
~Dirzzle with olive oil, sprinkle with salt and pepper
~Grill on BBQ for a few minutes.
~Toss with a little fresh thyme and balsamic vinegar or lemon juice.
Here it is! I usually use fresh herbs and have even used sage too. Hope you try it!
Apricot-Stuffed Pork Tenderloin
½ cup dried apricots, chopped
2 tablespoons finely chopped onion
3 tablespoons butter, plus additional as needed
1-1/2 cups soft white bread crumbs
1 teaspoon dried parsley
¼ teaspoon salt
¼ teaspoon dried thyme
2 pork tenderloins (approximately ¾ pound each)
Ground black pepper to taste
Preheat the over to 325 degrees. Cover the apricots with cold water and heat until boiling. Cover and reduce the heat. Simmer until tender 5-10 minutes. Drain.
Sauté the onion in 3 tablespoons butter until soft, about 5 minutes. Add the crumbs, parsley, salt, and thyme. Toss lightly to combine; mix in the cooled apricots.
Slit the tenderloins lengthwise, not quite through. Lay the tenderloins flat and spread one with half the apricot mixture. Roll lengthwise, jellyroll fashion. Tie to secure. Place on rack in small pan and spread with butter or margarine. Sprinkle with salt and pepper. Bake for 1 to 1-1/4 hours, basting occasionally. Garnish with sliced crabapples and watercress or parsley.
I usually cover the tenderloins with a mixture of finely diced onion, shallot, garlic, thyme and butter. Then just roast it in the oven. The butter keeps the meat nice and moist.