etting. Brush grill to prevent sticking.
Season the pork with salt and
Prepare pork tenderloin first (recipe below).
While pork is resting, prepare Idahoan(R)
>the salsa:
Cut the peach in half. Remove the pit and dice the
Remove the pork tenderloin from the refrigerator, and allow to come
Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill.
Combine
with hands, distribute the onions and garlic over the pork.
In a
Spray the grill with nonstick cooking spray. Preheat the grill to medium-high
>the grill to medium hot.
In a medium mixing bowl, combine the
To make the marinade; mix the honey, mustard, balsamic vinegar, oil,
wax paper.
Pound the pork to 1/2\" thickness,
Combine the sugar, green onions, garlic, lime
lastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess
In a nonreactive skillet, boil the orange juice over medium heat
d reduce on high heat for 5 minutes.
The glaze
ith nonstick spray, and place on top of pan.
Place
Preparation Directions.
Spiral cut the tenderloin and spread flat.
Coat
Marinate the tenderloin for several hours in the Teriyaki marinade, sprinkled with garlic powder and Morton Natures Seasons. Wrap up tight in heavy duty foil and put it on the grill on low. After the internal temperature reaches 170 degrees (around 30-40 minutes), open the foil so the pork can brown around 10 minutes.
arefully stuff the cheese into the pork.
Place the stuffed tenderloin halves in a
Mix all marinade ingredients in a blender, the marinade should taste a bit salty.
Put the pork in a large Ziploc bag and pour over the marinade. Refrigerate 1 to 4 hours.
Preheat oven to 400\u00b0F Heat a large heavy skillet over high heat. Add two pork loins and brown on all sides. Remove from pan and transfer to a sheet tray. Brown the other two tenderloins. If you don't have a large pan you can do one at a time or brown them on the grill.
Finish cooking in the oven another 10 to 15 minutes.
Stir together pork tenderloin slices, soy sauce, steak sauce, garlic, onion and red pepper in a gallon ziplock bag. Marinate 30 minutes in the refrigerator.
Preheat wok & add oil.
Stir fry pork tenderloin mixture on high heat 4 - 5 minutes.
Stir in cauliflower and pepper squares & continue stir frying until vegetables are barely cooked.
Top with peanuts and serve with rice.