Pork Tenderloin Two Ways

Pork tenderloins are a dinner table staple in my house. They freeze well, Costco sells them cheap and once in a while when they go on sale at my market, they’re an even better steal. You can plop them in a bag with a marinade overnight for an easy weeknight dinner. Or spread on a flavor packed rub just before cooking for a different but still easy as sin approach. Either way, after 30+ minutes in the oven, you’ve got a killer piece of meat…and lean too!

Since it’s just the husband and I (Smokey the cat doesn’t like anything other than her kibble…seriously folks, not even an open can of tuna will entice her) we always get tons of leftovers. But it is safe to say one packet of pork tenderloin, which is typically two loins smushed together into one plastic wrapped mass, will feed four comfortably. The fact that I get two separate loins in one packet is perfect because I can actually never decide which of many ways to cook them because they all taste so darn good!!

Last night we did a pork tenderloin duo of marinades. One with an Asian kick from salty soy sauce and garlic. The other took a sweeter route with beer, honey and mustard. Both were divine. On top of that, I got to make my spectacular apple and onion marmalade to go with the sweeter version. Ok, so we ended up slathering the marmalade over both types because it’s uber tastey and, well so maybe it’s not technically a marmalade, but who cares. This is one seriously scrumptious sauce.

Asian Persuasion Pork Tenderloin
(A Girl and Her Kitchen’s Mom)

1 ½ c olive oil
¾ c soy sauce
½ Worcestershire sauce
2 tbsp dry mustard powder
1 tsp black pepper
½ c red wine vinegar
2 tbsp fresh parsley, chopped
2 garlic cloves, chopped
½ c lemon juice

(Cut recipe in half if using only one pork tenderloin.)

Whisk together all ingredients. Place pork tenderloin into large ziplock bag. Pour in marinade and seal tightly. Mush about the marinade to be sure the tenderloins are covered and then refrigerate for at least 5 hours or overnight.

Remove tenderloin from bag, letting excess marinade drip off. Place on baking sheet (or in roasting pan) and bake at 350º for 30 minutes or until the internal temperature reaches 150º (155-160º for more well done). (You could also grill the pork for 10-15 minutes.) Remove from oven and let rest 5 minutes before slicing.

Honey and Herb Pork Tenderloin
(A Girl and Her Kitchen’s Mom)

1 c beer (or ginger ale)
½ c honey
½ c Dijon mustard
¼ c olive oil
1 tbsp onion powder
1 tsp garlic powder
1 ½ tsp rosemary leaves, chopped
1 tsp salt
½ tsp black pepper

(Cut recipe in half if using only one pork tenderloin.)

Whisk together all ingredients. Place pork tenderloin into large ziplock bag. Pour in marinade and seal tightly. Mush about the marinade to be sure the tenderloins are covered and then refrigerate for at least 5 hours or overnight.

Remove tenderloin from bag, letting excess marinade drip off. Place on baking sheet (or in roasting pan) and bake at 350º for 30 minutes or until the internal temperature reaches 150º (155-160º for more well done).  (You could also grill the pork for 10-15 minutes.) Remove from oven and let rest 5 minutes before slicing.

Apple and Onion "Marmalade"
(A Girl and Her Kitchen)

3 red apples (such as braeburn or gala), peeled and chopped
½ a lemon, juiced
4 shallots, sliced (or 1 large onion, sliced)
1 tsp salt
½ c chicken stock (more as needed)
¼ tsp freshly cracked black pepper
¼ tsp cayenne pepper (or more to taste)
¼ tsp cinnamon
½ tsp thyme
1 tbsp balsamic vinegar
1 tbsp cider vinegar
2 tsp brown sugar
1 heaping tbsp whole grain mustard
3 tbsp butter, divided (room temp)
1 ½ tbsp flour
1 tbsp olive oil

Toss the chopped apples in the lemon juice.

In a large sauté pan heat one tbsp butter with olive oil over medium heat. Add shallots (or onions if using) and salt and cook 2 minutes.

Add in apples, cinnamon, cayenne, thyme and crack black pepper and continue to cook an additional 5 minutes.

Add in chicken stock, balsamic and cider vinegars, brown sugar and mustard. Mix well to combine and continue to simmer on medium-low heat for 3-5 minutes.

Meanwhile, mix remaining 2 tbsp of room temp butter with flour (a la Julia Child). Stir butter/flour mixture into apples and onions to thicken. Taste for seasoning and adjust as needed (ie. Salt, additional vinegar or chicken stock if too thick). Serve warm with pork tenderloin.