SMITHFIELD PORK TENDERLOIN OVEN RECIPES

Name: Garlic and Peppercorn Pork Tenderloin with Rainbow Salsa
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: 1 whole Smithfield Garlic and Peppercorn Pork Tenderloin; 2 tbsp. canola oil; 2 tbsp. lemon juice; 2 tsp. honey; 1/2 tsp. salt; 1/4 tsp. pepper; 2 cup(s) corn kernels, fresh or frozen, thawed; 5 whole radishes, finely diced; 1 whole orange bell pepper, finely diced; 1 whole small red onion, finely diced; 1 cup(s) fresh basil leaves, finely chopped

GARLIC AND PEPPERCORN PORK TENDERLOIN WITH ... - SMITHFIELD

Garlic and Peppercorn Pork Tenderloin with ... - Smithfield image

A Smithfield Foods Recipe

Provided by Smithfield

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 whole Smithfield Garlic and Peppercorn Pork Tenderloin
2 tbsp. canola oil
2 tbsp. lemon juice
2 tsp. honey
1/2 tsp. salt
1/4 tsp. pepper
2 cup(s) corn kernels, fresh or frozen, thawed
5 whole radishes, finely diced
1 whole orange bell pepper, finely diced
1 whole small red onion, finely diced
1 cup(s) fresh basil leaves, finely chopped

Steps:

Preheat oven to 400 F.
Cook pork tenderloin for 20 - 25 minutes or until meat thermometer reaches 160ºF.
Remove from oven and cover with tin foil; allow to rest for 10 minutes.
In the meantime, whisk together canola oil, lemon juice, honey, salt and pepper in the bottom of a large mixing bowl.
Add corn, radishes, orange bell pepper, red onion and basil to the bowl; toss to combine.
To serve, slice pork tenderloin and top with salsa.

PORK TENDERLOIN WITH ROMESCO SAUCE | SMITHFIELD

Pork Tenderloin with Romesco Sauce | Smithfield image

A Smithfield Foods Recipe

Provided by Smithfield

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2.5

Number Of Ingredients 9

Ingredients

salt, to taste
1 whole Smithfield Peppercorn & Garlic Marinated Pork Tenderloin
1/4 cup(s) toasted sliced almonds
1 1/2 slice(s) whole wheat bread, toasted
2 whole large tomatoes, roasted
7 1/2 oz. roasted red peppers
1/2 whole fresh lemon, squeezed
2 tbsp. red wine vinegar
1/2 tsp. fresh ground black pepper, or to taste

Steps:

Roast tenderloin in oven at 425oF for 25 to 30 minutes until internal temperature reaches 150o F.
Grind almonds and bread in blender until fine. Add tomatoes and red peppers; blend until smooth.
Stir in remaining ingredients. Serve at room temperature over sliced tenderloin.

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