Pork Tenderloin Recipes Delight the Palate--and the Weight Watcher
Try these pork tenderloin recipes on one of the leanest meats according to info from the National Pork Producers. When it comes to saturated fat, it rates nearly as low as chicken breasts. Eat and enjoy! And remember, meat from a grassfed tenderloin has even less fat than the usual supermarket variety.
Pork Tenderloin recipes are likely the most sought after of all pork recipes. Other favorites are:
Pork Chop Recipes
Pork Cutlet Recipes
Easy Pork Chop Recipes
Pastured Pork Recipes
Pulled Pork Crockpot Recipes
Leftover Pork Recipes
Boneless Pork Loin Recipes are an exquisite treat for any occasion
Hail, Creative Cooks! Stuffed Pork Tenderloin Recipes Double the Pleasure
Recipes for Pork Loin Roast
Boneless Pork Chop Recipes
Fried Pork Chops Recipes
Simple Pastured Pork Chop Recipes
Grassfed recipes keep French women from getting fat Find out why they'll do the same for you.
Apple Cinnamon Pork Tenderloin Recipe
1 pound grassfed pork tenderloin
2 apples, peeled, cored and sliced
2 tablespoons cornstarch
2 tablespoons raisins
1 teaspoon ground cinnamon
Preheat the oven to 350° F
Place the pork tenderloin in a roasting pan or casserole dish with a lid.
Combine and blend apples, cornstarch, raisins and cinnamon in a bowl.
Distribute the blend around the pork tenderloin and bake about 35 minutes. Remove the lid and spoon the apple mixture over the meat. Bake an additional 15 minutes or so until the tenderloin is browned and cooked to your satisfaction.
Be careful not to overcook any of these grassfed pork tenderloin recipes so as to destroy valuable nutrients and toughen the meat. Grassfed pork has less fat so it cooks faster than normal "store-bought" grainfed pork.
Pork Tenderloin Recipe with Bay Leaves and Thyme
1 grassfed pork tenderloin of 2 1/4 pounds
1/2 tsp salt
1/2 tsp pepper
5 bay leaves
3 sprigs thyme
2 Tbsp olive oil
1/4 cup freshly squeezed orange juice
Place the grassfed tenderloin in a baking dish and rub with salt, pepper, bay leaves and thyme.
Let rest at room temperature for 30 minutes.
Preheat the oven to 375° F.
Scrape the marinade off the pork; reserve. Heat the olive oil in a skillet and add the tenderloin. Sear the meat quickly over high heat until well browned on all sides.
Place the seared meat in a foil-lined roasting pan. Rub the reserved marinade back onto the mat and pour juice over it .
Tightly close the foil and cook for 20 minutes.
Remove the tenderloin from the oven and loosen the foil to allow any steam to escape.
Return to the oven for 30 to 40 minutes or until the meat is 160° F.
Let rest at least 10 minutes before slicing.
Cut the tenderloin into slices and serve.
Picatta Slices of Pork Tenderloin
4 boned grassfed pork tenderloin slices 1 inch thick
1 whole pastured poultry egg, beaten
1/2 tsp dry mustard
1/2 cup cream
1/4 cup Parmesan cheese
4 slices Gruyere cheese
1/4 cup consomme
1/4 cup cooking wine
Slivered, toasted almonds
Combine egg, mustard and cream. In separate bowl mix bread crumbs and Parmesan cheese. Dip grassfed tenderloin in egg mixture, then crumb mix and saute in butter until brown on both sides.
Five minutes before grassfed tenderloins are done, place Gruyere cheese slice on each tenderloin. After meat is removed from skillet, add consomme and wine to pan drippings.
Place meat on cooked rice, cover with wine sauce and garnish with silvered, toasted almonds.
Smoked Raspberry Injected and Glazed Pork Tenderloin Recipe
This pork loin recipe won first place at the 2006 Iowa State Fair in the Cookout Contest. The recipe is quoted here exactly as Eric Greve, the contest winner from Cedar Rapids, Iowa submitted it. The contest was sponsored by the Iowa Farm Bureau and published in the "Spokesman", the Iowa Farm Bureau magazine.
16 oz package frozen raspberries
2 cups lemon juice
2 cups apple juice
5 cups granulated sugar
6 Tablespoons. cornstarch
2/3 cup cold water
Blend raspberries, lemon juice, apple juice and sugar in blender until raspberries are liquefied and sugar is dissolved. Use injector to place liquid inside pork loin, to taste. (I usually inject 12-14 times per one-half loin.) Place unused liquid in large saucepan and bring to a boil for 5 minutes. Mix glaze ingredients of cornstarch and cold water in measuring cup until smooth. Mix cornstarch mixture into boiling raspberry liquid slowly and return sauce to a boil, stirring constantly. Turn down heat to simmer. Using a baster, cover top of the loin with glaze mixture, letting it run down the sides of the loin.
Smoke the loin between 150 and 200° F. Baste/glaze the loin every 15-20 minutes until fully cooked or until you run out of sauce. The loin should be done in about 2 1/2 hours or when the internal temperature of the loin is 170 degrees.
I use a mixture of wood chips for this recipe of 1/2 cherry and 1/2 apple (use personal taste.) The more chips you add during cooking, the more it will increase the smoked flavor.
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