PORK TENDERLOIN | PORK RECIPES | JAMIE OLIVER
A great Friday night recipe to share with friends by Maddie Rix from Jamie's food team.
Total Time 1 hours 35 minutes
Yield 6
Number Of Ingredients 28
Steps:
- First, make the marinade. Peel and chop the onions and garlic.
- Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
- Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
- Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
- Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
- Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
- Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
- Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
- Preheat the oven to 220°C/450°F/gas 7.
- Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
- Reduce the oven to 160°C/325°F/gas 2–3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
- Cover the pork with tinfoil and set aside to rest for 10 minutes.
- Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
- To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
- Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
- Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
- Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
- Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
- Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
- Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.
Nutrition Facts : Calories 353 calories, FatContent 21.8 g fat, SaturatedFatContent 5.1 g saturated fat, ProteinContent 21.4 g protein, CarbohydrateContent 19 g carbohydrate, SugarContent 13.2 g sugar, SodiumContent 0.9 g salt, FiberContent 4.3 g fibre
PORK TENDERLOIN WITH APRICOTS, APPLES AND GINGER RECIPE ...
This easy, yet stunning roast pork recipe of two flattened tenderloins sandwiched together is great served hot for dinner or cold for picnics and parties.
Provided by The Hairy Bikers
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 6
Number Of Ingredients 24
Steps:
- To make the stuffing, melt the butter with the oil in a large non-stick frying pan and gently fry the shallot and garlic for five minutes, stirring regularly until softened, but not coloured. Peel the apple and cut into quarters. Remove the core and roughly chop the flesh.
- Remove the pan from the heat and stir in the apple, apricots, sultanas, stem ginger, breadcrumbs, ground ginger, lemon zest and juice and the herbs. Season with salt and plenty of freshly ground black pepper and mix well together. Add the measured stem ginger syrup and mix again until the stuffing comes together. Leave to cool.
- Put the pork tenderloins on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Place one of the tenderloins between two sheets of cling film and bash with a rolling pin until around 1cm/½in thick. Put to one side and repeat the same process with the other tenderloin.
- Place a large clean sheet of cling film on the board and arrange the bacon in slightly overlapping lengths on top; making a bacon rectangle roughly 32x28cm/13x11in. (A little longer and just over three times as wide as the flattened pork.) If some of the rashers are a little short, stretch with the back of a knife.
- Place one of the tenderloins in the centre of the bacon and spread the stuffing on top. Cover with the other tenderloin to sandwich the stuffing. Bring the bacon up over the top of the pork to enclose it completely, using the cling film to help you. Wrap tightly in more cling film to help hold the shape. Place the pork parcel on its side on a small tray and chill in the fridge for one hour. (At this stage, the pork can be kept overnight in the fridge if preparing ahead.)
- Preheat the oven to 200C/180C (fan)/Gas 6. Unwrap the pork and place on a lightly greased baking tray, with the ends of the bacon underneath. Roast in the oven for about 50 minutes, or until the bacon is crisp and the pork is piping hot throughout.
- Remove the tray from the oven and transfer the pork to a board or warmed serving platter. Cover with foil and leave to rest. (If serving the meat cold, simply allow to cool and then wrap in foil and keep in the fridge.)
- Put the baking tray on the hob and add 200ml/7fl oz water. Bring to a simmer over a medium heat and cook for two minutes, stirring constantly and lifting the sticky juices from the bottom of the tin. Strain the liquid through a fine sieve into a small saucepan. Add any juices that have collected beneath the pork. Pour the ginger wine and cream into the same saucepan and bring the sauce to a simmer, stirring
- Mix the cornflour with the one teaspoon of cold water in a small bowl until smooth. Pour into the sauce and bubble for about a couple of minutes until thickened, stirring. Remove from the heat and add salt and pepper to taste. (You can even add a dash more ginger wine if the sauce needs it.)
- Carve the pork into slices and divide between six warmed dinner plates. Spoon a little of the ginger sauce over each serving of pork. Serve with creamy mashed potatoes and some freshly cooked green vegetables.
More about "pork tenderloin chop recipes recipes"
PORK TENDERLOIN | PORK RECIPES | JAMIE OLIVER
A great Friday night recipe to share with friends by Maddie Rix from Jamie's food team.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 353 calories per serving
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 353 calories per serving
- First, make the marinade. Peel and chop the onions and garlic.
- Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
- Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
- Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
- Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
- Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
- Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
- Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
- Preheat the oven to 220°C/450°F/gas 7.
- Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
- Reduce the oven to 160°C/325°F/gas 2–3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
- Cover the pork with tinfoil and set aside to rest for 10 minutes.
- Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
- To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
- Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
- Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
- Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
- Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
- Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
- Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.
See details
PORK TENDERLOIN WITH APRICOTS, APPLES AND GINGER RECIPE ...
This easy, yet stunning roast pork recipe of two flattened tenderloins sandwiched together is great served hot for dinner or cold for picnics and parties.
From bbc.co.uk
Reviews 4.8
Cuisine British
From bbc.co.uk
Reviews 4.8
Cuisine British
- Carve the pork into slices and divide between six warmed dinner plates. Spoon a little of the ginger sauce over each serving of pork. Serve with creamy mashed potatoes and some freshly cooked green vegetables.
See details
PORK TENDERLOIN RECIPES | ALLRECIPES
Trusted pork tenderloin recipes for the stovetop, slow cooker, oven, and grill. Tips and videos to help you make it …
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PORK ROAST, TENDERLOIN AND CHOPS RECIPES : FOOD NETWOR…
Pork tenderloin is excellent roasted whole, or can be cut into medallions for sautéing and grilling, or cut into strips and stir-fried. As with the loin, care must be taken not to overcook it ...
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Feb 03, 2022 · The Best Simple Pork Chop Seasoning Recipes on Yummly | Simple Pork Chop Brine, Grilled Pork Panini, Smoky Rub ... Seared Tenderloin with Cherry-Balsamic Sauce KrystinRyan. chicken broth, shallot, sugar, olive oil, pork chops, balsamic vinegar and 1 more. Parmesan Crusted Pork …
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Feb 03, 2022 · The Best Simple Pork Chop Seasoning Recipes on Yummly | Simple Pork Chop Brine, Grilled Pork Panini, Smoky Rub ... Seared Tenderloin with Cherry-Balsamic Sauce KrystinRyan. chicken broth, shallot, sugar, olive oil, pork chops, balsamic vinegar and 1 more. Parmesan Crusted Pork …
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Oct 11, 2020 · Also known as Pork Loin End Chop From the upper loin, this is basically the same as the chop above, but with little to no tenderloin section and like the Porterhouse Chop, this will benefit from a brine and whatever seasonings you prefer. Grill hot and fast. Some recommended recipes are Cajun style pork chops and grilled honey ginger pork …
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PORK TENDERLOIN RECIPES | ALLRECIPES
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Hundreds of baked and grilled pork chops recipes. Find easy ideas for boneless pork chops, plus reviews and …
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From allrecipes.com
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Pork tenderloin is excellent roasted whole, or can be cut into medallions for sautéing and grilling, or cut into strips and stir-fried. As with the loin, care must be taken not to overcook it ...
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THE MOST TENDER PORK TENDERLOIN IN A SLOW COOKER/CROCK POT ...
Mar 22, 2016 - The most tender pork tenderloin in a slow cooker/crock pot! 1 Smithfield garlic and herb pork loin filet Drizzle olive oil in crock pot Place tenderloin in crock pot Mince one garlic clove Sprinkle 1/4 tsp pepper Add extra seasonings (optional) Cook on low, 8-10 hours Do not lift lid! Do not add water or other liquid! Slice and ladle juices from crock pot over pork …
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Find healthy, delicious pork tenderloin recipes including grilled, roasted and stuffed pork tenderloin. Healthier recipes, from the food and nutrition experts at EatingWell.
From eatingwell.com
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See details
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Sep 20, 2019 · Roll the pork up (like you would if you were making cinnamon rolls) and tie it shut with 3 or 4 pieces of kitchen twine if needed. Next, rub olive oil, paprika, salt and pepper all over the pork …
From favfamilyrecipes.com
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20+ LEFTOVER PORK CHOP RECIPES TO DIG INTO TONIGHT | M…
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From myrecipes.com
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Feb 03, 2022 · The Best Simple Pork Chop Seasoning Recipes on Yummly | Simple Pork Chop Brine, Grilled Pork Panini, Smoky Rub ... Seared Tenderloin with Cherry-Balsamic Sauce KrystinRyan. chicken broth, shallot, sugar, olive oil, pork chops, balsamic vinegar and 1 more. Parmesan Crusted Pork …
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Oct 11, 2020 · Also known as Pork Loin End Chop From the upper loin, this is basically the same as the chop above, but with little to no tenderloin section and like the Porterhouse Chop, this will benefit from a brine and whatever seasonings you prefer. Grill hot and fast. Some recommended recipes are Cajun style pork chops and grilled honey ginger pork …
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