Carol's Cupboard · Meat Street · Recipes

Pork Tenderest Loin

After years of looking for recipes for pork tenderloin, it’s clear that butterflying and grilling with a rub is most flavorful. But, it dries out. And, winter is here. The moistest tenderest methodology I’ve found is the following:

Cut the loin crosswise into 4-5 chunks, depending on length and size. Between two sheets of cling wrap, pound out the slices, both sides, so that they flatten to a “steak-cut” of about 1/2″.  Marinade in a favorite sauce. I like Stonewall Kitchen Teriyaki, Sriracha, Wasabi Ginger, or Maple Chipotle sauces. I also add a little balsamic vinegar. Coat both sides of pork tenderloin “steaks”.  Cover and refrigerate for 4 hours or more. When ready to cook, bring to room temperature.

Sauté 2 julienned bell peppers, a chile or jalapeño pepper and/or a sliced onion in a large frying pan in a little olive oil. Push to outer sides of pan. Take pork “steaks” out of marinade, pat dry and sear on both sides. Add 1/4 cup chicken broth and stir to deglaze. Add more fresh sauce over the meat. Cover and simmer for 10-15 minutes until cooked through but still pink. Serve topped with peppers, onions and sauce juices over rice.

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Carol's Cupboard · Recipes · Vegetarian Recipes

Carol’s Gazpacho 2014

I add watermelon to balance the acid. Not as a dominant taste.

4-6 pickle cukes, peeled and coarsely chopped
6-8 ripe garden tomatoes, peeled, cored, de-seeded
2 bell peppers, de-seeded, chopped
1 small jalapeño pepper, de-seeded, chopped
1 small red onion, chopped
3 cloves garlic, minced
1-2 slices day old bread, crusts cut off
6 2″-cubes watermelon, de-seeded
1/4 cup olive oil
6 tbs. red wine vinegar
celery salt, ground black pepper to taste

Soak the bread in water and wring dry. Put bread and all above ingredients in layers in a blender and pulse so consistency is smooth with a few chunky bits. Stir and taste for seasoning, vinegar balance.

Put in a container and chill. Serve cold with chopped garden veggie garnishes.