ngredients in a small bowl and mix to form a coarse
br>Add in the halved pork tenderloin and turn to coat.
Cover
oven, and another rack
eat. Season the pork tenderloin halves with salt and pepper to taste, then
ll marinade ingredients and pour over pork tenderloin.
Refrigerate pork in marinade for
lengthwise pocket into each pork tenderloin and fill with the cream cheese
Using salt and sage, season pork chops evenly on both sides
00b0.
Trim fat from pork.
Place on broiler pan
inutes.
Meanwhile, cut the pork tenderloin in half, then rub the
plock bag, and mix well.
Place the pork tenderloin into the water
-3 tablespoons Place the pork tenderloin and marinade in a Ziplock bag
eat.
Season pork lightly with salt and pepper and cook for 4
y through pork tenderloin and spread tenderloin open. Pound the meat flat and to 1
o 325\u00b0F.
Butterfly pork tenderloin and flatten with mallet until 1
Combine ingredients for marinade in food processor and blend.
Pour over pork tenderloin and marinate for at least 3 hours and up to overnight.
Preheat grill and cook tenderloin to desired temperature.
Remove pit from mango and brush with oil.
Grill green onion and mango for just a few minutes to soften and impart grilled flavor.
Cut grapes and tomatoes in quarters and dice mango and green onion.
Dress with a splash of cider vinegar, honey and chopped cilantro.
Enjoy!
arinade Mix, oil, bourbon and orange juice in small bowl.
Trim pork tenderloin of any excess skin and fat.
Combine shichimi togarashi
Pierce pork tenderloin and place in a deep dish. Whisk together marinade ingredients and pour
Preheat oven to 500\u00b0.
Cut slits in pork tenderloin and insert slices of garlic.
Combine balsamic vinegar and olive oil and rub into meat.
Place in a baking dish.
Combine salt, pepper, rosemary and thyme and rub on pork.
Roast in oven for 20 minutes or until cooked through.
Remove from oven and let meat rest for 10 minutes, covered with foil.
Slice and serve.
ipper bag.
Add whole pork tenderloin and marinate, refrigerated, for at least