Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Piercing the tenderloin all over with a fork and then searing it, produces a lovely crust and super flavorful, juicy and tender meat. The quick prep makes this a perfect option for unexpected company or a hungry family.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Serving: 4 (4 oz portions)
- 1 tsp sea salt, or to taste
- ½ tsp freshly ground black pepper
- 1 tsp Italian Seasoning
- 1 tsp garlic powder
- 1 tsp ground coriander
- 2 Tbsp oil (vegetable oil, avocado oil or extra light olive oil – should have a high smoke point).
- 1 Pork Tenderloin (about 1½ lb)
- How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle.
- Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 Tbsp oil.
- Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated.
- Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
- Place in the oven and bake uncovered at 400˚F for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers at least 150˚F then transfer to a cutting board and let meat rest 5-10 min. Slice into rings and serve.
It doesn’t need a sauce, but it is also really good served with A1 or BBQ sauce. eed a sauce, but it is also really good served with A1 or BBQ sauce.
Simple but tasty:
This is a classic, perfect way to cook pork tenderloin medallions. Pan-seared pork tenderloin is perfect when sliced and served over salad, roasted potatoes, in a wrap, or as a hearty appetizer on its own. You could cook the tenderloin and then slice it, but then you would miss the crispy seared coating that touches every corner of these two-bite wonders. Many big box stores sell pork tenderloins in pairs. Instead of making one for dinner and freezing the second one, try this recipe to set yourself up for delicious, filling, healthy lunches for the week.
- 1 tablespoon canola oil
- 1 (1-lb.) pork tenderloin, trimmed and cut crosswise into 12 medallions
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Fresh thyme leaves (optional)
- Heat oil in a 12-inch skillet over medium-high. Arrange pork medallions in a single layer on a work surface, and press each with the palm of your hand to flatten to an even thickness.
- Combine salt, garlic powder, and pepper; sprinkle evenly over pork. Add pork to skillet in a single layer; cook just until done, about 3 minutes per side.
- Remove from heat; let stand 5 minutes before serving. Garnish with thyme leaves, if desired.
- Cook 4 minutes per side
- Cut back on the salt
- A rolling pin is great to flatten the medallions
Author: Divas Can Cook
8 carrot, peeled and evenly chopped
8 celery stalk, roughly chopped
1 yellow onion, sliced
5 springs rosemary (can use more)
3 cloves minced garlic (optional)
4 cornish hens, thawed, rinsed and patted COMPLETELY dry inside out.
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
2 teaspoons smoked paprika
2-3 tablespoons parsley
3-4 tablespoons butter, sliced
1. Preheat oven to 450 F.
2. Spread out chopped vegetables and rosemary in the bottom of 9 x 13 inch baking dish.
3. Rub olive oil lightly over the cornish hens. Set aside.
4. In a bowl, mix together spices and sprinkle generously over the hens, being sure to season the inside cavity as well. (double the spice mixture (or at least the salt) & let marinate for 3 hours if you’re going for maximum flavor, but that’s optional)
5. Place the hens on top of the bed of vegetables.
6. Run your fingers under the skin to loosen it.
7. Place a slice of butter under the skin of each hen.
8. Tie the legs together with kitchen string or foil paper.
9. (I like to sprinkle on more parsley at this point but that’s optional)
10. Bake for 50-60 minutes, depending on size of hens.
11. Let hens rest for 15 minutes before eating.
Recipe by Divas Can Cook at http://divascancook.com/easy-roasted-cornish-hens-recipe/
Grilling already smoked or cured meat can be a real time saver and a great way to feed a crowd. We grill smoked sausages, kielbasa, smoked pork chops and capicola. Hams can be grilled for breakfast, lunch or dinner. Cut and grill the entire ham – the leftovers are great in sandwiches.
Preparing a ham ‘properly’ (steaming, glazing and broiling) in the oven takes a bit of work and can be quite messy. Grilling ham is quick and easy and each ‘steak’ ends up with its own char and glaze.
700-800g smoked boneless half ham
¼ cup Canadian whiskey
¼ cup brown sugar
¼ cup maple syrup
2 Tbsp. honey mustard
1/8 teaspoon ground allspice
Preheat your grill to high (internal temperature should reach between 400-500 degrees).
While the grill is heating, make the glaze by combining whiskey, brown sugar, maple syrup, mustard and allspice in a saucepan. Bring to a boil, mixing well, and then remove from heat.
Pour glaze into a bowl.
Cut the boneless ham in 1.5 cm slices and brush with the maple whiskey glaze.
Turn the grill down to medium heat and grill ham steaks for 2 to 3 minutes a side until, turning over until you’ve made a criss-cross pattern on the steaks. Glaze the ham each time you flip it.
Remove from the grill and brush additional glaze on the steak. Serve immediately with spring veggies and some Dunavar Pinot Grigio or Sue-Ann Staff’s Fancy Farm Girl Frivolous White.
Trevor Immelman served this at his Masters Champions Dinner.