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Devils Lake Journal - Devils Lake, ND
  • Trading Post: Pork tenderloin recipes

  • Pork tenderloin, as the name indicates, is one of the most tender cuts of pork. It comes from a muscle, the Psoas major, near the central spine of the pig. The muscle retains its tenderness largely because it is not used by the animal for locomotion.


     

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  • Pork tenderloin, as the name indicates, is one of the most tender cuts of pork.
    It comes from a muscle, the Psoas major, near the central spine of the pig. The muscle retains its tenderness largely because it is not used by the animal for locomotion.
    You can buy pork tenderloin either plain or marinated. It has a mild flavor, so it’s good to prepare it with a spice rub, marinade, stuffing or sauce.
    The U.S. Department of Agriculture says pork chops, roasts and tenderloins can be safely cooked to medium rare at a final internal cooked temperature of 145 degrees as measured by a food thermometer, followed by a three-minute rest time.
    The old guideline was 160 degrees, and many cooks still adhere to that. The new cooking temperature tends to yield pork that is juicier and more pink in color than you may be used to.
    Brenda Margold of Springfield, Ill., shares a couple of her favorite pork tenderloin recipes.
    Pork with Gorgonzola Sauce
    ¼ cup Dijon mustard
    1 tablespoon olive oil
    1 tablespoon dried thyme
    2 whole small pork tenderloins (1 pound each)
    Gorgonzola sauce:
    1 tablespoon butter
    1 tablespoon flour
    1 cup whipping cream
    ¼ cup dry white wine
    ¼ cup chicken broth
    1 cup crumbled gorgonzola cheese
    Oil large-rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme to blend. Season pork tenderloins with salt and pepper. Heat large skillet on high. Add pork, and sear until browned all over, turning occasionally, about 10 minutes. Transfer pork to prepared baking sheet. Spread Dijon mixture over all sides of pork.
    Preheat oven to 425 degrees. Roast pork until meat thermometer registers 150 degrees, about 30 minutes. Remove from oven and let stand 5 minutes.
    To prepare sauce, melt butter in saucepan. Add flour, and whisk 1 minute. Gradually whisk in whipping cream, wine and chicken broth. Boil until mixture thickens, whisking frequently. Add gorgonzola, and whisk until cheese is melted and sauce is smooth. Slice pork and serve with sauce.
    Makes 4 to 6 servings.
    Seasoned Pork Loin with Honey-Lime Dipping Sauce
    2 small pork tenderloins (1 1/2 to 2 pounds each)
    Rub:
    1 tablespoon salt
    1 tablespoon brown sugar
    ½ teaspoon chili powder
    ½ teaspoon pepper
    ¼ to ½ teaspoon cayenne pepper (to taste)
    Dipping sauce:
    1 small jalapeno pepper, seeded and diced (use less or none if you don’t like the heat)
    ¼ cup honey
    Page 2 of 2 - 1 teaspoon grated lime peel
    ¼ cup lime juice
    1 tablespoon olive oil
    1 tablespoon Dijon mustard
    2 cloves garlic, pressed
    1 teaspoon cumin
    ½ teaspoon salt
    Mix rub ingredients together. Mix sauce ingredients together.
    Rinse and trim pork tenderloins. Pat dry. Apply dry rub to all surfaces of pork loin. Refrigerate several hours or overnight. Bake at 350 degrees 30 to 45 minutes until a meat thermometer registers 160 degrees.
    Slice and serve with dipping sauce. Sauce may be served at room temperature or warm (heat in microwave).
    Makes 6 to 8 servings.
    -- Corn soup, fritters, salads, casseroles? If you have some good recipes that call for corn, please send them to the Trading Post.
    The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or email food@sj-r.com. Please include your name, city and daytime phone number.
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