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Honey Mustard Pork Tenderloin

December 22, 2009 Leave a comment


Recipe & picture courtesy of Southern Food

Prep Time: 10 minutes
Cook Time: 7 hours
Serves: 6

  • 2 pork tenderloins, about 1 pound each
  • salt and pepper
  • 1 small clove garlic, minced
  • 4 tablespoons grainy Dijon mustard or country-style
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar or balsamic vinegar
  • 1/2 teaspoon dried leaf thyme, crumbled
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  1. Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker.
  2. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly.
  3. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.
  4. Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third.
  5. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

Notes & Comments: This was really easy to make (slow cookers are the best!) and the pork loin was suuuuper tender!  Jason was in love with this recipe and inhaled the leftovers the next day!

Categories: Dinner, Pork, Serves 6, Slow Cooker

Skillet Pork and Peppers

October 21, 2009 Leave a comment

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Recipe & picture courtesy of Food Network Magazine

Prep Time: 20 min
Cook Time : 22 min
Total Time: 42 min
Serves 4

  • 1 large pork tenderloin (about 11/2 pounds), trimmed
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, thickly sliced
  • 2 red and/or yellow bell peppers, sliced into wide strips
  • 6 cloves garlic, smashed
  • 16 fresh sage leaves
  • 2 tablespoons tomato paste
  • 1/4 cup sliced pickled pepperoncini, plus 2 teaspoons liquid from the jar
  • 1/3 cup dry white wine
  • 2/3 cup low-sodium chicken broth
  • 1/4 cup grated parmesan cheese
  1. Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
  2. Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
  3. Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.

Notes & Comments: I used dried sage and skipped the wine because I didn’t have any and this still turned out amazing.  I’m always a little nervous when cooking pork because it’s so easy to overcook it and make it tough and chewy.  But I loved the idea of searing it on each side and then throwing it in the oven to broil the rest of the way.  It was very tender and I was pleased with it.  Jason said it would be great next time served on a bed of rice as well.