Pork Tenderloin recipe
- Mary Jan 18, 2003 10:13 AM
I am looking for new ways to prepare Pork Tenderloin. Could you please share your favorite recipes or tips. Thank You, I appreciate any and all help!
I had these stuffed pork tenderloin cutlets in Barcelona, and couldn't wait to get home to try my hand at devising a recipe for them.
Pork Tenderloin Cutlets Stuffed With Cheese and Pimientos
This is fast, and just intensely delicious. Do try to find Tetilla cheese. It?s a cow?s milk melting cheese shaped like a woman?s breast (hence the name). It grates quite easily. In Manhattan, larger Food Emporiums usually have it, and so do all the good cheese mongers. Fontina makes an acceptable substitute.
And I find that Goya?s canned pimientos (about 99 cents for a small can) work well here; something about pimientos improves if they?ve been canned/bottled and had some time to think things over. The same goes for canned pumpkin, in my book.
2 pork tenderloins, about 2 lbs.,
sliced into 1 1/2? medallions and flattened with a mallet
to make the cutlets about the same size
1/4 lb. Tetilla cheese, grated (or Fontina, in a pinch)
2 imported canned/bottled pimientos, cut into strips
flour for dusting
2 eggs, lightly beaten
1 1/2 cups dry unseasoned bread crumbs
3 tablespoons olive oil
Match up the cutlets so that two will fit together. Divide the cheese, then the pimiento strips, on top of four ?bottom? cutlets, leaving 1/2-inch border. Top with the other halves. Pound the edges lightly to seal. (But don?t get hysterical if they don?t fully adhere. They?ll behave after their little rest.) Dust with flour, dip in the beaten egg, then coat with crumbs. Let sit about 20 minutes.
Heat the oil in a large skillet and fry the cutlets until golden brown, 2-3 minutes per side.
Serve with a pound and a half of baby Yukon Gold potatoes quartered or halved and roasted in goose fat.
Yield: 2 quite ample servings
Here are a couple ways,
1. I slice it up, brush it with chipotle in adobo and grill it to be served in tortillas as pork tacos.
2. Roast it in the oven with fresh rosemary, garlic and olive oil.
3. Roast it with ginger, rosemary and lemon marmalade and some white wine.
Here's my favorite -
Marinate them in:
3 Tbsp brown sugar
2 Tbsp grainy mustard
2 tsp chopped fresh rosemary
2 Tbsp dry sherry
Then grill or broil.
Right now in the fridge, I have about 1.5# of tenderloin marinating. Poured over the top after being pureed in the blender is the following: 4 chipotles in adobo, 4 tablespoons honey, 3 cloves of garlic, 2 tablespoons olive oil and a good pinch of salt. Cover the pork with the puree and marinate as long as you can. Then grill until done or bake for 20 minutes or so at 375. Let the pork stand about 5-10 minutes before cutting. There's a bit of heat and a little smokiness. Enjoy.
My SO makes an amazing Pork Tenderloin marinated in pomegranate juice with rosemary. He uses the recipe in Penelope Casas Spanish cookbook. I think there is also one on Epicurious.