Tag Archives: pork tenderloin

Bourbon Pecan Pork Tenderloin

This pork tenderloin recipe will be the show stopping centerpiece at your next dinner and honestly, it doesn’t take too much effort!  I gave it a bit of Southern flair, with the addition of pecans and bourbon, and I’m sure I made all the lower states proud!  Your taste buds with have texture, flavor and nuttiness from the spiced pecan crust and the sauce brightens the entire dish with tang and color!

Please feel free to try this out for Easter or even a Mother’s Day brunch or dinner.  The flavors are also great on chicken, ham or pork chops!  You really can’t go wrong. xoxo

*If concerned about the sauce, alcohol does cook way down annnddd even my 6 year old asked for “more gravy”; it’s not too strong! 🙂

*I bought chopped pecans and then added them to a large Ziploc bag and gently “smashed” them with a heavy bottomed pan.  You can also use a food processor, just be careful not to pulse too much, or you’ll have yourself a paste similar to peanut butter and zero texture ;).

*All ovens heat a bit differently, so please check the internal temp to ensure it is cooked to your liking.

The Starting Lineup

Pecan Pork Tenderloin

  • 1 lb pork tenderloin, any silver skin removed
  • 3 Tbsp Dijon mustard
  • 1 cup Pecan, almost ground
  • 1 tsp thyme
  • 1/2 tsp cayenne pepper
  • kosher salt & pepper, to taste

Bourbon Dijon Sauce “Gravy”

  • 3/4 cup chicken broth
  • 3 Tbsp bourbon 
  • 1 Tbsp cornstarch
  • 2 Tbsp dark brown sugar
  • 1 Tbsp Worcestershire sauce
  • 2 tsp soy sauce, low sodium
  • 1/4 cup Dijon mustard
  • 3 Tbsp butter, cubed
  • Pinch of kosher salt

Preheat your oven to 350 degrees and line a baking sheet/dish with foil and spray with non-stick.

In a small bowl, combine the crushed pecans, thyme, cayenne, salt and pepper.  Liberally rub the 3 tablespoons of Dijon mustard all over the outside of the pork and then coat the tenderloin with the seasoned pecans, as it will stick to the mustard.  Pack it on there!

Transfer to the preheated oven and bake for 50-60 minutes, uncovered, or until a meat thermometer registers at least 140 degrees.  **Though we prefer no pink in ours and I register about 155 degrees for an all white, no pink center.  Remove from oven, tent with foil and allow to rest for 5 minutes.

While the pork is resting, in a small saucepan, combine the chicken broth, bourbon and cornstarch.  Whisk and bring to a boil.  Reduce to medium-low heat and whisk in the dark brown sugar, Worcestershire, soy sauce, Dijon mustard, pinch of salt and the butter until smooth and coats the back of a spoon.

Serve the sliced Pecan Pork Tenderloin over warm, buttery mashed potatoes and a hefty drizzle of the slightly sweet and tangy Bourbon Dijon Sauce over top, enjoy!

PecanPork

 

Brown Sugar & Dijon Roasted Pork Tenderloin with Cranberry-Serrano Sauce

Through all trial and no error, I am fairly certain I have just created a new holiday tradition in my home..We will be eating my new recipe of “Brown Sugar & Dijon Roasted Pork Tenderloin with Cranberry-Serrano Sauce” for Christmas from here on out!   Slightly sweet, a slight bit o’ heat, slighty tangy and a touch of classic savory, this one hit all of the notes in just the right way.  Plus, given that pork tenderloin is an inexpensive cut and just a few other handy ingredients are needed, one can make this festive meal quickly while saving a bit more for extra stocking stuffers!

Through great luck (and all of that “hard work of being a food blogger” ;) I have been fortunate enough to be a recipient of a large package of perfect Cape Cod Select Premium Frozen Cranberries on my doorstep!  This box addressed to me, “Railroad Wife in Texas”, on frozen ice and all, was just screaming to NOT be made into your average pie, relish or smoothie..but into a savory entree!  When one thinks of cranberries their mind often goes to that bowl at the end of the table that all too often gets neglected…not here my friend!  This is front and center and oh so delicious!

To pick up your very own bag of Cape Cod Select Premium Frozen Cranberries, you can go online to http://www.CapeCodSelect.com to order online/find your location or head to my favorite local pick up at:

Central Market

4651 West Freeway

Fort Worth, Texas 76107

Follow my friends Cape Cod Select at:

https://www.facebook.com/capecodselect/          

https://twitter.com/CapeCodSelect

https://plus.google.com/b/112667579999356431188/+CapeCodSelectEdgewoodBogsCarver/about/p/pub

https://www.pinterest.com/capecodselect     

https://www.youtube.com/channel/UCp2g4eev6wgHxzYHUFhEMzg

                                                                                                                                             
*If you want an extra kick of spiciness, you can keep all of the seeds and pith in the serrano or hey, even add two of them to the sauce!!  I’m partial to the extra heat, but when my littles enjoy it I will keep it mellow.  The sacrifices I make as a momma….


The Starting Lineup

Pork Tenderloin

  • 1 lb pork tenderloin (about always comes in two pieces)
  • 1/4 cup Brown sugar
  • 3 Tbsp Dijon mustard
  • 1/2 tsp Thyme
  • 1/2 tsp Sage
  • Kosher salt & pepper, to taste
  • Canola oil

Cranberry-Serrano Sauce

  • 1 1/2 cups Cape Cod Select Premium Frozen Cranberries (divided)
  • 1 red onion, diced
  • 1 Tbsp canola oil
  • 1 serrano, minced (I seeded only half)
  • 1 2″ piece fresh ginger, grated
  • 1/2 cup granulated sugar
  • 1 cup water
  • 2 Tbsp honey
  • 1 lime, zest
  • Kosher salt & pepper, to taste
  • 1/4 cup fresh cilantro, chopped  

Let us begin!  Preheat your oven to 425 degrees WITH a cast-iron pan INSIDE the oven.  (You can also use a glass or ceramic baking dish, i.e. Pyrex casserole dish.  You just want it hot!!) 

While the oven (and pan) is preheating, coat the pork with a mixture of the brown sugar, Dijon mustard, thyme, sage, salt & pepper.  (The coated pork can stay out and go straight into oven or place in a bag and marinate for 2+ hours).

When the oven is hot and ready, carefully (with an oven-mitt) remove the cast-iron pan/casserole dish and drizzle in the canola oil, followed immediately with the pork tenderloin(s).  It WILL sizzle, drizzle with a bit more oil and place back into the oven.

Roast for 15 minutes.  Reduce the heat to 400 degrees and roast for another 10-15 minutes (internal temperature of 145 degrees).  Allow to rest for 5-10 minutes, slice and serve with your favorite sides.

Meanwhile…..that most delicious Cranberry-Serrano Sauce!!…

 

In a large sausepan over medium-high heat, saute the diced red onion in 1 tablespoon canola oil until soft.  Next, stir in 1 peeled and grated 2-inch piece of ginger along with 1 diced serrano chile (seed if needed and/or add two depending on heat level) and cook for 30 seconds. Pour in 1 cup of water and 1/2 cup of sugar; cook until the sugar dissolves.  Once thickened and “syrupy”, add in 1 cup of the cranberries and cook until the berries pop and the sauce thickens (10 minutes).  Finally pour in the remaining cranberries and cook for 1-2 minute.  Transfer the sausapan off of the heat, stir in the honey, the grated lime zest, salt and pepper. Let cool a bit, then stir in 1/4 cup chopped cilantro.

Once your pork has rested, sliced and placed onto a serving platter, drizzle the Cranberry-Serrano Sauce overtop and accompany with delicious homemade mashed potatoes and a flavorful roasted vegetable.

Autumn Chopped Salad w/ Roasted Pork Tenderloin & Maple Pumpkin Vinaigrette

Yesterday we had quite the breeze..which resulted in a few (ok, many) of leaves falling onto our back porch and yard, much to my husbands dismay..ugh yard work .  Meanwhile, I happily watched it from my kitchen window while wondering what to cook up for dinner.  If nothing else, the view makes doing the dishes that much better. 

Now since the weather wasn’t really chilly but in the mid-80’s, and it was indeed Fall, what could I come up with??  Well below you will find a crisp flavorFALL (<< see what I did there) salad and a ridiculously juicy and warm pork tenderloin.  Oh and lets not forget that Vinaigrette!!  This will now be a staple in our home come Fall..May we also suggest serving with a nice cider?!  Apple cider for the lil’s of course.

*If you have a cast-iron pan, you can transfer the seared pork directly to the oven in this vesssel.  I did not only because my cast iron wasn’t large enough for both my tenderloins.

**Make sure to taste your vinaigrette as you go.  Remember, this is YOURS and if you like it sweeter then add more maple.  Thicker?  Then more pumpkin.  How about tangier?  Well, then you simply add more cider vinegar or dijon!  It’s up to YOU! 🙂 

The Starting Lineup
Maple Pumpkin Vinaigrette

  • 4 Tbsp maple syrup (real maple..no fake stuff here!)
  • 1/3 cup pumpkin puree (non sweetened)
  • 1/4 cup apple cider vinegar
  • 2 tsp dijon mustard
  • 1 clove garlic, finely minced
  • Pinch each of salt and pepper
  • 1/2 cup extra virgin olive oil
  • 1 Tbsp thyme, fresh
  • 1 Tbsp water

Autumn Chopped Salad

  • Romaine lettuce, chopped
  • Iceberg lettuce, chopped
  • 2 apples, sliced thin
  • 1/4 cup pecans, chopped (candied optional)
  • 1/4 cup dried cranberries
  • 1/4 cup bleu cheese crumbles

Roasted Pork Tenderloin

  • 1 pckg pork tenderloin, usually comes with two
  • 2 Tbsp dark brown sugar
  • 1 Tbsp chili powder
  • 2 tsp rosemary (sounds weird with chili powder..just go with it)
  • Kosher salt and pepper, to taste
  • 1 Tbsp vegetable/ or canola oil
  • 1 Tbsp butter

Maple Pumpkin Vinaigrette…yes, I totally forgot to grab the dijon for the picture, oops! Make sure to use it though, it’s a great emulsifier.


Roasted Pork Tenderloin and Autumn Chopped Salad


Start by preheating your oven to 400 degrees and lining a sheet tray with foil.  Place the lined sheet tray into the oven while it preheats.  You’ll also want to start heating up a skillet(medium/medium-high heat) *I prefer my cast iron here, which is why I start to heat it up now, takes a few minutes..and then remove the pork tenderloins from the refridgerator to come to temp.

Next, in a small bowl, whisk together the maple syrup, pumpkin puree, apple cider vinegar, dijon mustard, garlic and the salt and pepper.  Then slowly whisk in the extra virgin olive oil into the mix *slowly as not to “seperate” the dressing.  Finally stir in the fresh thyme (and 1 Tbsp water if you’d like it a bit thinner).  Cover and store in the refridgerator.

Open the package of pork, pat dry with paper towels, and rub on the seasoning blend.  In the now hot pan, add in the oil and the butter.  Then place in the pork (I had to do 1 at a time) and sear all sides till a deep golden brown.  That brown sugar will caramelize and create a ‘crust’, so dont worry as it’s not burnt.  This should take you about 10 minutes for both. 

Once the pork has been seared, place onto the lined sheet pan in the oven for about 20 minutes, flipping halfway through (till internal temperature reaches 140 degrees).  Remove from the oven, tent with foil, and allow to rest for 10 minutes.

While the tenderloins are roasting, start chopping up the rinsed lettuce and pat dry.  On a large (and of course pretty) serving platter lay out the chopped lettuce.  Then follow with the apple slices, pecans, dried cranberries and bleu cheese crumbles.  

Once the pork is rested (so the juices do not run out) slice it up!  Lay the slices (pretty again) across the prepared salad and drizzle a good amount of your homemade Maple Pumpkin Vinaigrette…oh lordy, enjoy!! 

Glazed-Bacon Wrapped Hawaiian Pork

A few months back our family went to a local restaurant here in Texas and my husband had this fun appetizer with ‘sweet-heat’ ingredients.  After I helped myself to a sample bite of his meal, I knew I had to recreate and tweak it into dinner form…and I have to say, it’s not too shabby!

You have sweet and savory flavors from the honey glaze, bacon and pork tenderloin and a wonderful FRESHNESS from the pineapple..lets also not forget the heat of the jalapeno and pepper jack cheese.  Now you can absolutely use a plain jack cheese and seed the jalapeno, but when you roast hot peppers the heat actually subsides a bit..so pick your heat level, but I could even do hotter! (Duh)

These flavors together remind me of the Hawaiin rice, veggie and meat bowls I used to get when living along the coast of San Diego.  So naturally I paired the main dish with a heaping of rice and drizzled the juices overtop.  It’s quite the pairing!

The Starting Lineup

  • 1 pckg bacon
  • 1 pork tenderloin 
  • Pineapple, fresh preferred
  • Jalapeño, sliced in half lengthwise (I prefer to keep the seeds in)
  • Monterey Jack or pepper jack cheese

Glaze

  • 4 Tbsp Honey
  • 3 Tbsp Balsamic vinegar
  • 2 Tbsp Chili sauce
  • 2 Garlic cloves, minced
  • 1 Tbsp Extra virgin olive oil
  • Kosher salt & pepper  

Preheat your oven to 375 degrees and line a baking sheet with foil and a rack overtop.

In a small bowl whisk the honey, balsamic vinegar, chili sauce, garlic, EVOO and a pinch of salt & pepper together.  Set aside. *Taste the glaze to tweak any ingredient to your taste. 

  Now lay the bacon stips, touching, on top of the wire racked baking sheet. 

 Next, butterfly the pork tenderloin and stuff with the pineapple, jalapeños and cheese.  *To make it fit a bit better, I’ll get pepper jack string cheese or cut a block into strips and stuff into the jalapeño before putting into the pork.  Shredded cheese could be used as well.  Season with another pinch of salt and pepper.

Transfer the stuffed pork onto the layed out bacon strips.  Coat a good amount  (about 1/2) of the prepared glaze allllll over the pork.  Wrap up the entire stuffed tenderloin with the bacon.  *If needed, you can use toothpicks to secure, just remember to remove before eating! 

 After the pork has been fully wrapped in delicious bacon, coat the entire thing with the rest of the glaze. 

 Place into your oven, uncovered for 45-60 minutes (meat temperature at least 145degrees and bacon done.  *About halfway through check on the bacon.  Depending you may need to lightly tent the wrapped tenderloin with foil.  Though we like ours more on the crisp side.  To each their own! 

 Remove the cooked tenderloin from the oven, lightly tent with foil, and let rest for about 5 minutes.  Carve into 1-2″ slices and serve over rice.  Spoon any drippings over the pork and rice.  Enjoy!! 

 


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