I like to think of pork tenderloin as the Meryl Streep of meat cuts. Its versatility is second to none and it can handle any foreign accent you throw at it.
Tenderloin is generally a reasonably priced cut, and is pretty hard to make tough as long as you don’t overcook it.
It was once thought that pork had to be cooked into oblivion so that it didn’t transfer all kinds of bugs and nasties to the consumer, and consequently generations were sentenced to eating leather-like pork chops.
Today’s pork is safe to eat with a faint touch of pink in the centre. Just make sure it reaches 160º F on a meat thermometer inserted into the thickest part of the meat.
Some tenderloins may be covered with a thin membrane of silverskin, which can make the meat chewy. Slide the blade of a thin, sharp knife under the silverskin and pull it off before cooking.
Roasted Pork Tenderloin with Pan Sauce
Two 1 lb pork tenderloins
1 Tbsp olive oil for browning pork
Marinade:
½ cup olive oil
1⁄3 cup soy sauce
¼ cup balsamic vinegar
2 tsp fresh lemon juice
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
2 cloves garlic, minced
Freshly ground black pepper to taste
For Pan Sauce:
½ cup low-sodium chicken broth
3 Tbsp pork marinade
2 tsp butter
In a medium bowl, combine the marinade ingredients; set three tablespoons aside to use in the pan sauce. Place the pork and the remaining marinade in a large plastic sandwich bag; seal the bag, turn several times to coat the pork and let marinate in refrigerator for three to four hours, turning bag occasionally.
Preheat oven to 350º F. Heat one tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloins on all sides until golden brown; place skillet in the oven for 30 to 40 minutes or until pork is cooked through (faintly pink in centre), registering 160º F on a meat thermometer placed in the thickest part of the tenderloin.
Place tenderloins on a plate and cover loosely with foil while making sauce. Place the skillet back on the stove over medium heat; add the chicken broth and stir, scraping up browned bits from the bottom of the pan.
Add the reserved marinade; let mixture reduce for two to three minutes. Add the butter; remove from heat and stir until butter is melted. Slice pork and spoon sauce over top. Makes six servings.
Slow Cooker Teriyaki Tenderloin
Two 1 lb pork tenderloins
2 Tbsp olive oil
½ cup purchased teriyaki sauce
1 cup low-sodium chicken broth
¼ cup brown sugar
2-3 cloves garlic, minced
½ tsp hot sauce (optional)
1 medium onion, thinly sliced
Freshly ground black pepper to taste
Sliced green onions to garnish
Heat the olive oil in a skillet over medium-high heat. Sear the tenderloins on all sides until golden brown. In a medium bowl, mix together the teriyaki sauce, chicken broth and brown sugar; stir in the garlic, hot sauce, onion and black pepper. Place the browned tenderloins in a slow cooker and pour the sauce mixture over top.
Cook on low for four to five hours until pork is cooked through, turning tenderloins several times in ensure even cooking. Remove meat from cooker; cover with foil and allow to rest for five minutes before slicing.
Meanwhile, pour the cooking juices into a skillet and reduce at high heat until thickened slightly; slice pork, spoon reduced juices over top and sprinkle with chopped green onions. Makes six servings.
Maple Chili Glazed Pork Medallions
One 1½ lb pork tenderloin, cut crosswise into one-inch thick medallions
1½ tsp chili powder
½ tsp salt
¼ tsp freshly ground black pepper
1 Tbsp vegetable oil
1⁄3 cup fresh apple cider or natural apple juice (the opaque kind)
2 Tbsp pure maple syrup
1½ tsp cider vinegar
Mix the chili powder, salt and black pepper in a small bowl, then sprinkle mixture over both sides of the pork and press it well into the surface of the meat with your fingers.
Heat the oil in a large skillet over medium-high heat; add the pork and cook until golden on both sides, about two minutes per side.
In a small bowl, mix together the cider, maple syrup and vinegar; add mixture to the pan and bring to a boil, scraping up any browned bits from the bottom of the pan.
Reduce heat to medium and continue to cook until the sauce is reduced to a thick glaze and pork is cooked through, about three minutes. Serve the pork drizzled with the glaze. Makes four servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
