Month: February 2020

Pork Tenderloin with Roasted Cherries and Shallots

Pork Tenderloin with Roasted Cherries and Shallots

  • 2 tablespoons canola oil — divided
  • 3/4 teaspoon kosher salt — divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1 pound pork tenderloin — trimmed
  • 3 large shallots — quartered
  • 8 ounces fresh cherries — pitted and halved
  • 1/4 cup unsalted chicken stock
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon brown sugar
  • 1 tablespoon butter
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  1. Preheat oven to 425°.
  2. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Combine 1/2 teaspoon salt, pepper, cumin, and cinnamon. Rub pork evenly with spice mixture. Add pork to pan; sauté 4 minutes. Turn pork over; place pan in oven and bake at 425° for 15 minutes or until a thermometer registers 140°. Remove pork from pan; place on a cutting board (do not wipe out pan). Let pork stand 10 minutes. Cut into thin slices.
  3. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots and cherries; sprinkle with remaining 1/4 teaspoon salt. Place pan in oven; bake at 425° for 10 minutes (do not turn cherries). Carefully remove pan from oven; place over medium-high heat. Stir in stock, vinegar, and sugar; bring to a boil. Cook 4 minutes or until liquid is syrupy. Remove from heat; stir in butter. Serve cherry mixture with pork; sprinkle with parsley.

Pork Tenderloin Diane

Pork Tenderloin Diane

  • 1 pork tenderloin ((1-pound) trimmed and cut into 1-inch-thick slices)
  • 3/4 tsp lemon pepper
  • 2 tsp butter
  • 2 Tbs fresh lemon juice
  • 1 Tbs Worcestershire sauce
  • 1 tsp Dijon mustard
  1. Sprinkle pork with lemon pepper. Melt butter in a large nonstick skillet over medium heat. Add pork slices to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.
  2. Add juice and remaining ingredients to pan; cook 1 minute, stirring frequently. Return pork to pan; cook 1 minute or until thoroughly heated, turning to coat.

Pork Pot Stickers

Pork Pot Stickers

  • Cooking spray
  • 8 ounces lean ground pork
  • 1/3 cup chopped green onions — (about 2)
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 1/2 cups packaged cabbage-and-carrot coleslaw
  • 3 tablespoons water
  • 1/2 teaspoon cornstarch
  • 30 gyoza skins
  • 1 tablespoon peanut oil
  • 1 cup water
  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 6 minutes or until done, stirring to crumble. Add onions, soy sauce, and sesame oil; cook 30 seconds. Stir in coleslaw, and cook 30 seconds or until cabbage wilts, stirring frequently.
  2. Combine 3 tablespoons water and cornstarch in a small bowl. Add cornstarch mixture to pork mixture; cook 1 minute, stirring constantly. Remove from heat; cool to room temperature.
  3. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon 1 scant tablespoon pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place on a baking sheet in a single layer (cover loosely with a towel to prevent drying). When all skins are filled, remove towel and cover with plastic wrap; freeze until firm. Place in zip-top plastic bags, and freeze for up to 3 months.
  4. Arrange the frozen pot stickers in a single layer on a baking sheet; cover with plastic wrap, and thaw in refrigerator overnight.
  5. Heat peanut oil in a large nonstick skillet over medium heat. Arrange pot stickers in pan in a single layer; cook 2 minutes or until browned on bottom. Add 1 cup water to pan; cover and cook 5 minutes. Uncover and cook until liquid evaporates, about 2 minutes. Serve immediately.

Pork Medallions with Balsamic-Shallot Sauce

Pork Medallions with Balsamic-Shallot Sauce

  • 1 pound pork tenderloin — trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground allspice
  • Cooking spray
  • 1/4 cup finely chopped shallots
  • 1 teaspoon butter
  • 1 tablespoon brown sugar
  • 3 tablespoons balsamic vinegar
  1. Cut tenderloin crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small, heavy skillet. Combine salt, thyme, pepper, and allspice; rub over both sides of pork.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 2 minutes on each side or until done. Remove pork from pan; keep warm.
  3. Reduce heat to medium. Add shallots and butter to pan; cook 2 minutes, stirring occasionally. Add brown sugar and vinegar to pan; cook 30 seconds or until sugar melts, stirring constantly. Spoon sauce over pork.