ix well.
Place the pork tenderloin into the water, salt, and
o 400 degrees.
Cut pork tenderloin in half across and rub
Prepare pork tenderloin first (recipe below).
While pork is resting, prepare Idahoan(R)
edium-high heat.
Season pork lightly with salt and pepper
s not well insulated, this recipe may not work for you
side while you cook the Pork.
As it cools, it
chile and oil.
Place pork in a heavy duty, resealable
ipper bag.
Add whole pork tenderloin and marinate, refrigerated, for at
Place pork tenderloin in large ziploc bag.
Peel and lightly crush garlic.
Add garlic and ginger to bag.
Whisk together soy sauce, olive oil and brown sugar in medium mixing bowl.
Pour over pork tenderloin.
Marinate in ziploc bag in fridge for up to 3 days.
(3 days= the most tender pork you've ever had) Remove from bag and discard marinade.
Grill on BBQ or broil in oven until medium (about 15 minutes).
Very dark and tasty with a light pink centre.
Great over rice or with baked potatoes and grilled asparagus.
Cut pork tenderloin into 1-inch thick medallions;
at or sinews off the tenderloin and arrange the meat in
Season pork tenderloin with spices in recipe #5408, wrap in plastic wrap, and marinate for 4 hours or overnight.
Grill 15-20 minutes until done.
In a small saucepan, spray non-stick coating spray and add diced apple.
Cook over medium heat for 10 minutes.
Add nuts and maple syrup (the real thing, not pancake syrup) and continue to cook for 3 to 4 minutes.
Remove from heat and let stand until pork is done.
Slice pork, place on serving plate, and spoon maple apple sauce on top.
Serve with Uncle Ben's Long Grain & Wild Rice.
he large end of the pork tenderloin, going in as deep as
side to cool. Spread over pork tenderloin then roll up and secure
verlapping, to same length as pork tenderloin. Distribute breadcrumb mixture along center
an. Add canola oil. Season pork tenderloin with salt and pepper and
Pork make 6-8 deep slivers along top of tenderloin
Cut 2-3 slits in pork tenderloin. Stuff each slit with a slice of garlic then rub pork all over with oil and sprinkle with pepper.
Heat a nonstick frying pan over medium heat. Lightly coat with oil then cook pork for 4-5 mins per side, until cooked through. Transfer to a plate and brush with syrup. Cover with foil and let rest for 5 mins. Slice thinly.
For the paw paw salsa, combine paw paw, red onion, cilantro, lime zest, lime juice and chili in a serving bowl. Season to taste.
Serve pork with salsa and snow peas.
n medium heat. Brush the pork tenderloin with olive oil. Sprinkle with
Trim all silver skin from pork tenderloin & cut 4 shallow slits in