Peppered Pork Tenderloin

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Peppered Pork Tenderloin

A month or so ago I treated myself to a cookbook that I’ve wanted for quite sometime – the “other” Sopranos cookbook. It’s full of great recipes, stories, tips and tricks from my favorite Italian mafioso family. I really love the first one, and figured the second rendition had to be just as good.

The first recipe I tried was this peppered pork tenderloin, and I was completely blown away. If you’ve been visiting the site regularly, you know that I make many different versions of pork tenderloin. But, the simplicity of this one is just wonderful. A quick marinade made up of basic ingredients, then it’s tossed on the grill to cook. It doesn’t have a sauce, or anything like that – which really allows the grilled pork flavor to shine. This was the first meal we enjoyed outside this year, so it made it all the more special.

Between the two tenderloins I cooked that night, there was just enough leftover for Cuban paninis the following night. The pork was perfect for the sandwiches, as it doesn’t have any other overpowering flavors. I love the meals that I can turn into something completely different the next night!

So, if you’re looking for something quick and easy…as well as delicious, add this one to the menu soon. We all loved it, and I’ve already made it twice since then!

Peppered Pork Tenderloin

2 Tbsp olive oil
1 Tbsp Dijon mustard
2 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
2 cloves garlic, finely minced
2 tsp kosher salt
2 pork tenderloins (about 2 pounds)
1 1/2 Tbsp coarsely cracked black pepper

In a small bowl, stir together the oil, mustard, rosemary, thyme, garlic, and salt. Brush the mixture over the pork. Sprinkle the tenderloins on all sides with the black pepper. Cover and refrigerate until ready to cook, for 15 minutes up to 4 hours.

Prepare a medium-hot charcoal fire or preheat a gas grill or the broiler. Grill or broil the pork, turning it with tongs so that it is browned on all sides and the meat reads about 155 degrees – about 15 to 20 minutes.

Transfer the pork to a cutting board and tent with foil. Let rest about 5 minutes before slicing and serving.

Source: adapted from Entertaining with the Sopranos

Chipotle Honey Lime Pork Tenderloin

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Chipotle Honey Lime Pork Tenderloin

There are so many things to love about pork tenderloins – they’re relatively lean and healthy, the cook quickly, and they really absorb whatever flavors you decide to throw at them. I’ve made quite a few versions in the past, but I think this one is definitely in the running as my new favorite!

I’m a huge fan of anything chipotle-flavored anyways, but I’d never think to add honey to the mix. Plus with the addition of tart lime juice and zest and fresh cilantro it really made for a combination that was out of this world. You make a large batch of the marinade, then reserve half to drizzle over the tenderloins right before serving. I also think it would be a fabulous salad dressing!

I went ahead and doubled the marinade recipe  as I was using two pork tenderloins. The leftovers were great on Cuban sandwiches and quesadillas – so I’m glad that I went ahead and cooked two. This is one we’ll be coming back to again and again in our home, as everyone really enjoyed it!

Chipotle Honey Lime Pork Tenderloin

1 whole pork tenderloin, about 1 pound
1 tsp lime zest
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 tsp kosher salt
2 cloves garlic, minced
1 chipotle chile pepper in adobo sauce
1 tsp vegetable oil
1 Tbsp  fresh cilantro leaves, chopped

Place the lime zest, lime juice, honey, salt, and garlic in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine.

Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Light grill and bring to medium-high heat, about 450 degrees. Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every few minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Remove the tenderloin from the grill and let rest for 10 minutes. Remove to a cutting board and slice. Drizzle with reserved marinade. Garnish with cilantro and serve with reserved marinade on the side.

Source: slightly adapted from Alton Brown

Pork Tenderloin w/Honey-Mustard Sauce

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Pork Tenderloin with Honey-Mustard SauceA couple of weeks ago I ventured to Annapolis for the day to go to a book signing with Giada De Laurentiis. I met one of my oldest girlfriends up there, and we waiting in line together at Williams-Sonoma for a couple hours. We chatted about the past, and how we’ve transitioned into the future with our families of two little boys. It was a great morning, topped off by meeting Giada – who was just as gorgeous and sweet in person as she is on television.

We of course flipped through the book while we were waiting, which is all healthy recipes – along with lots of health and beauty tips, and there were many recipes I bookmarked to try. The first one I got around to testing out in my kitchen was this delicious pork tenderloin with a honey-mustard sauce. We are big fans of pork tenderloin in this house. It’s a protein that’s lean and healthy, but still juicy with tons of flavor. Then to top it of with a delicious pan sauce? It’s just the icing on the cake!

It’s also pretty quick-cooking, making for an easy weeknight meal. The tenderloin is seared off in the pan, to get a gorgeous brown crust on the outside – then finished off in the oven. A quick pan sauce is made by using the browned bits in the bottom of the pan – along with a spot of wine , Dijon mustard, honey, and fresh herbs. I served with some roasted red potatoes and fresh green beans, and everyone really enjoyed it.

I also picked up a signed copy to share with one lucky reader! Just leave a comment below telling me what is your favorite recipe from the lovely Giada De Laurentiis that you’ve made in your kitchen? Giveaway will run from today, until next Friday at 11:59 PM. 

Pork Tenderloin with Honey-Mustard Sauce

Vegetable oil cooking spray
2 (1-pound) pork tenderloins
1 tsp kosher salt
1 tsp freshly ground black pepper
2 Tbsp vegetable oil

For the sauce:
2 Tbsp vegetable oil
3 garlic cloves, minced
1/2 red onion, finely chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup dry white wine (I used Vermouth)
1/2 cup honey
1/2 cup Dijon mustard
2 Tbsp red wine vinegar
1 Tbsp chopped fresh thyme leaves
1 Tbsp unsalted butter, at room temperature

Position an oven rack in the center of the oven and preheat the oven to 400F. Spray a heavy baking sheet with vegetable oil cooking spray.

Season the pork with the salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160F, about 20 minutes. Allow the meat to rest for 10 minutes on a cutting board before slicing 1/4- to 1/2-inch-thick slices.

In the same skillet used for browning the pork, heat the oil over medium-high heat. Add the onion, salt, and pepper. Cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Pour in the wine and use a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Simmer for 1 minute. Whisk in the honey, mustard, vinegar, and thyme. Simmer until thickened, 2 minutes. Remove from the heat and stir in the butter until melted and smooth.

Top the pork slices with the honey mustard sauce and serve.

Source: Adapted from Feel Good Food by Giada De Laurentiis

Congrats to entry #17, Tracey! She loves Giada’s turkey and artichoke stuffed shells. I’m going to have to try that recipe myself. I hope you enjoy this new cookbook as much as I have been!

Pork Tenderloin Marsala

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Pork Tenderloin Marsala

I love pretty much anything that’s been Marsala-fied. It’s such an indispensable item to have in your liquor cabinet. It’s got a wonderful, rich depth of flavor when used for cooking, and it’s shelf stable – meaning that you can open it up, and it’ll keep fine un-refrigerated for years (not that a bottle ever makes it that long in our house). It comes in two varieties – sweet & dry. I usually buy the sweet, then balance out that sweetness with lemon juice when I’m doing a dish like this. Sweet Marsala is also great in dessert and other sweet recipes as well. So if you don’t have a bottle, pick one up – it’s handy to have on hand.

Chicken Marsala is pretty much my favorite dinner, and has been for years. But, in an effort to get less chicken – and more “other stuff” into our weekly menu I thought a Marsala twist on a pork tenderloin would be fun. Turned out to be alot easier than chicken marsala too, as the pork didn’t have to be pounded out to an even thickness – then coated and fried. Instead I took cues from this recipe – gave the tenderloin a little soak in the wine, then seared it off in the pan, cooked the mushrooms, added the wine, and finished it all off in the oven. It turned out delicious, and like I said – it was so much easier than the chicken version. And probably healthier too!

Pork Tenderloin Marsala

1 1/2 cups Marsala wine
1/4 cup lemon juice
1 pound pork tenderloin
2 Tbsp olive oil
8 oz sliced mushrooms
3 cloves garlic, minced
1 Tbsp tomato paste
1/2 cup chicken broth
2 tsp salt
4 Tbsp butter

Preheat oven to 425 degrees.

Combine 1 cup Marsala wine, lemon juice, and 1 tsp of salt in a large resealable bag. Add the pork tenderloin and marinate for 30-60 minutes.

In a large ovenproof skillet, heat olive oil over medium-high heat. Remove tenderloin from the bag (reserving the marinade), and sear on all sides until browned – about 10 minutes. Remove from pan and set aside on plate.

Add the remaining olive oil to the pan, and add the mushrooms – tossing to coat with the oil. Cook, stirring occasionally, until mushrooms are starting to brown on the edges and release most of their liquid – about 5 minutes. Add the garlic and the tomato paste to the pan and cook for an additional minute.

Slowly pour the remaining Marsala wine to the pan, along with the chicken stock and leftover marinade. Bring to a boil and whisk in the butter until smooth, and season to taste with salt and pepper. Return the tenderloin to the pan, turning once to coat.

Carefully place the skillet in the oven, and bake for about 15-20 minutes – until the internal temperature of the pork reaches 135 degrees.

Remove from the oven and remove tenderloin to cutting board. Let rest 5 minutes before slicing into 3/4-inch slices and serving with the sauce.