5 WEEKNIGHT RECIPES FOR PORK TENDERLOIN

For the Medallions

Begin by cutting the tenderloin into 2 even halves.

Dry brine with a generous sprinkle of salt on all sides and let rest at room temperature for 45 minutes to 2 hours to improve flavor and moisture retention.

Once the pork has rested, thoroughly preheat a stainless steel pan over medium-high heat with vegetable oil until nearly smoking.

Transfer the dry-brined tenderloin halves to the preheated pan, making sure it’s coated in the oil, and pressing down to maximize contact. They should basically be sticking to the pan.

Cook on one side for 2 to 3 minutes, or until a golden crust forms. Repeat on all 4 sides.

If the kitchen becomes too smoky, transfer the entire pan w/ the tenderloin halves to a 300°F preheated oven and cook for about 20-25 minutes.

The pork should reach 145°F at its thickest point.

Remove the pork from the oven and pan, and wrap tightly in aluminum foil to finish cooking.

While the pork is resting, make the sauce.

For the Pan Sauce

Mince the shallots.

Make the Chicken Stock Slurry by combining the gelatin with a few tablespoons of the chicken stock, stirring until a jelly-like paste forms.

In the same stainless steel pan, scrape up the fond from the pork and sauté the minced shallots for about 2-3 minutes, or until just translucent.

Then, remove from the flame completely and deglaze with bourbon.

Once the alcohol has burned off, add the chicken stock and the Chicken Stock Slurry.

Bring to a simmer. Season to taste with freshly ground pepper and kosher salt.

The sauce is finished when a spoon or whisk leaves a streak when running across the pan. Optionally add drippings from the rested pork.

Once finished, kill the heat and add heavy cream and whisk together.

Then add unsalted butter and whisk until completely combined.

After the butter has completely melted, add Dijon mustard and whisk until homogenous. Taste and adjust for seasoning.

For the Pork

Slice the rested pork into medallions.

Serve hot with Bourbon Pan Sauce and garnish with parsley and tarragon.

For the Pork

Break down the tenderloin into wide, skinny cutlets, about 3 pieces.

Then, butterfly each tenderloin cutlet the same way you would a chicken breast, slicing it from its thickest side almost all the way through. Then open the cutlet along the uncut seam like a book.

Cover the butterflied cutlets with plastic wrap and then pound until thin (about ¼ to ½ inch thick) using a meat tenderizer.

Dry brine by sprinkling with kosher salt and letting sit for 45 minutes in the fridge, uncovered.

While the pork is resting, set up your breading station in 3 separate wide, shallow bowls, one bowl with all-purpose flour, one bowl with 2 beaten eggs, a pinch of salt and a splash of water, and the last bowl with Panko breadcrumbs.

Do not begin the breading process until your frying is preheated so the breaded, uncooked pork does not sit around for too long.

For the Frying

In a large, high-walled pan, preheat 2-3 inches of vegetable oil to 375°F.

Bread the dry-brined pork cutlets by first dredging in flour, then the egg mixture, and finally the Panko breadcrumbs.

Cook each pork cutlet in the oil until golden brown, around 3-5 minutes.

Remove from the oil using a kitchen spider, and drain on a wire rack set over a rimmed baking sheet.

Sprinkle the cutlets with salt while they are still hot.

Serve hot with mashed potatoes, herbs, and cranberry sauce.

Mashed Potatoes Recipe Link: https://www.babi.sh/recipes/mashed-potatoes

Thanksgiving Sides Recipe Link: https://www.babi.sh/recipes/last-minute-thanksgiving

For the Pork

Begin by chopping the tenderloin into 1-inch or bite-sized pieces.

Transfer the pork pieces to a glass bowl and season with kosher salt.

For the Marinade

In a small bowl, combine lemon juice, olive oil, dried oregano, honey, garlic cloves, and freshly ground black pepper. Whisk until homogenous.

For the Pork

Add the marinade to the pork and mix until fully incorporated.

Cover and refrigerate for at least an hour and up to 12.

For the Grilling

Once the pork is marinated, transfer the Marinated Pork to 2 metal skewers making sure to leave a 2 ½ inch gap at the bottom of each skewer for easy handling.

Preheat your oven’s broiler.

Then, place the skewered pork on an aluminum-lined rimmed baking sheet.

Transfer to a preheated oven on the highest rack centered directly under the heating element.

Rotate the baking sheet once or twice during cooking.

Meanwhile, make the Souvlaki spice mixture. In a small bowl, add the oregano, thyme, garlic powder, kosher salt, and freshly ground pepper. Reserve until ready to use.

When the pork is brown on 1 side, remove from the oven and flip, using the skewers. The pork should be cooked all the way through, but to double check, its thickest point should register between 145°F and 150°F.

Once completely cooked, drizzle with fresh lemon juice, sprinkle with the Soulvaki spice mixture, and serve hot with rice pilaf and a tomato cucumber salad.

For the Pork

Begin by breaking down the pork into 1-inch or bite-sized pieces.

Transfer to a glass bowl.

For the Marinade

In a small bowl, add the vegetable oil, dark soy sauce, and corn starch, whisk until homogenous.

Then, toss the pork in the marinade. Cover and refrigerate for 30 to 60 minutes.

For the Sweet and Sour Sauce

Meanwhile, in a medium bowl, make the sweet and sour sauce. Combine white vinegar, light soy sauce, white sugar, worcestershire sauce, oyster sauce, ketchup, pineapple juice, ginger, and garlic.

Reserve ½ of the mixture and add cornstarch. Set aside.

For the Stir Fry

Preheat the wok over high heat until ripping hot with a table of vegetable oil.

While the wok is preheating, dice the vegetables.

Add marinated pork and sear until just colored - this should take less than 30 seconds. The wok needs to be very hot. Stir constantly.

Once the pork is browned, add the diced vegetables.

Toss the stir fry by hand or with the long-handled spoon, keeping the mixture moving.

Then, add pineapple and un-cornstarched half of the sauce. Stir and cook for 30 seconds.

After 30 seconds, use the cornstarched half of the sauce to adjust mixture’s thickness to your preference.

For the Serving

Once the veggies are softened, the pork should be cooked through.

Serve immediately on a bed of steamed white rice, and garnish with sesame seeds and scallions.

https://www.seriouseats.com/pork-tenderloin-vitello-tonnato-recipe

Place egg, 2 tablespoons lemon juice, mustard, capers, and anchovies in the bottom of an immersion blender cup. Pour remaining 1/2 cup vegetable oil on top and allow it to settle for 15 seconds.

Place the head of the immersion blender at the bottom of the cup and switch it on. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.

Add tuna and remaining 2 tablespoons lemon juice and blend until thoroughly incorporated into a smooth sauce.

Transfer mayonnaise to a large mixing bowl and slowly drizzle in 1/2 cup olive oil, whisking until emulsified. Season with salt and pepper.

Slice pork very thinly against the grain. Arrange on a large plate and spoon tuna mayonnaise all over, spreading to form an even coating. You can refrigerate the pork tonnato, covered with plastic, for up to 8 hours; it will improve in flavor as it sits.

When ready to serve, toss garnish with a small drizzle of olive oil and salt. Arrange on top and serve right away.