PAMPERED CHEF PORK TENDERLOIN RECIPES

Steps:

• On Large Grooved Cutting Board, trim fat and silver skin from pork tenderloin using Boning Knife. Brush with oil using Chef's Silicone Basting Brush. Place pork into Deep Covered Baker, tucking narrower end under to create a uniform thickness. Evenly rub pork with barbecue rub.Cover baker; microwave on HIGH 6-10 minutes or until Digital Pocket Thermometer registers 150°F, checking temperature at 6 minutes and then at every 2-minute interval. Remove baker from microwave; let stand, covered, 10 minutes (temperature will rise to 160°F for medium doneness). Prepare sandwiches or salad, if desired.

Steps:

• Combine flour, cornmeal, salt and black pepper in shallow dish. Slice pork into eight 2-in./5-cm-thick slices. Place one slice into a resealable plastic food storage bag. Using flat side of Meat Tenderizer, flatten pork to a 1/4-in. (6-mm) thickness. Coat both sides with flour mixture, shaking off excess. Repeat with remaining pork slices; discard any remaining flour mixture.Place 3 tbsp (45 mL) of the butter in (10-in./24-cm) Skillet; heat over medium-high heat, swirling until melted. Add half of the pork slices to Skillet; cook 3 minutes on each side or until pork is golden brown and centers are no longer pink. Remove from skillet to platter; keep warm. Repeat with remaining pork.Add broth, lemon juice, zest and garlic to Skillet. Heat over medium heat 1-2 minutes. Add remaining butter to Skillet; swirl until melted. If desired, sprinkle parsley and capers over pork. Carefully pour sauce over pork slices; serve immediately.