Pork

  Ingredients 1/4 cup coarsely chopped dried cherries 2 tablespoons sliced green onions (2 medium) 1/4 cup whiskey or apple juice 1/2 cup peach or apricot preserves 1 lb pork tenderloin 1/4 teaspoon salt Steps 1  Heat gas or charcoal grill. In small microwavable bowl, mix cherries, onions and whiskey. Microwave on High 30 seconds or until hot. Let stand 10 minutes. Stir in preserves. 2  Cut pork tenderloin lengthwise almost but not completely through to other long side. Open tenderloin to lay flat; sprinkle with salt. Spread 1 tablespoon preserves mixture on each side of pork. 3  Place pork on grill. Cover grill; cook over medium heat 10 to 12 minutes, turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Microwave remaining preserves mixture on High 30 to 45 seconds or until warm. Cut pork into 1/4-inch-thick slices; serve with warm preserves mixtur

  Ingredients 3/4 lb pork tenderloin, cut into thin bite-size strips 1/4 cup Italian dressing 5 teaspoons (half of 1-oz envelope) ranch dressing mix (not buttermilk recipe) 1/4 cup mayonnaise or salad dressing 1/4 cup milk 1 tablespoon olive or vegetable oil 5 to 6 cups bite-size pieces mixed Boston and red leaf lettuces 1 cup small broccoli florets 2 medium zucchini, cut into 1/2-inch cubes (1 1/2 cups) 2 plum (Roma) tomatoes, each cut into 6 wedges Steps 1  In small bowl, toss pork and Italian dressing. Let stand at room temperature 10 minutes to marinate. 2  Meanwhile, in another small bowl, mix ranch dressing mix (dry), mayonnaise and milk; set aside. 3  In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil, stirring frequently, until pork is no longer pink. 4  Among 4 plates, divide lettuce. Top each with broccoli, zucchini, tomato wedges and pork. Drizzle dressing over salads.

  Ingredients Salad 1 1/2 lb pork tenderloins 2 teaspoons vegetable oil 2 teaspoons Chinese five-spice powder 1/4 teaspoon garlic powder 6 cups finely sliced Chinese (napa) cabbage (about 1 1/2 heads) 1 cup halved snow pea pods 1 red bell pepper, cut into 2x1/4-inch strips 1/2 can or jar (14 oz size) hearts of palm, drained, cubed 2 tablespoons toasted sesame seed Dressing 1/4 cup sweet-and-sour sauce 2 tablespoons vegetable oil 2 tablespoons rice vinegar Steps 1  Heat gas or charcoal grill. Rub pork tenderloins with 2 teaspoons oil. Sprinkle with five-spice powder and garlic powder. 2  Place pork on grill over medium heat. Cook 20 minutes, turning 3 or 4 times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Let stand 5 minutes before slicing. 3  In large bowl, mix all remaining salad ingredients except sesame seed. In small bowl, beat all dressing ingredients with wire whisk until smooth and thick. Pour over salad;...

  Ingredients 1 1/4 lb pork tenderloin, trimmed of fat 4 tablespoons butter, melted 3/4 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon dried thyme leaves 1 lb baby red potatoes, quartered 20 cloves garlic, peeled 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves Steps 1  Heat oven to 425°F. Rub pork with 1 tablespoon of the melted butter. Rub pork with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the thyme. 2  In large bowl, toss remaining 3 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, the potatoes and garlic. 3  In 12-inch ovenproof skillet, sear tenderloin over medium-high heat; cook 2 to 4 minutes or until browned on first side. Turn, and immediately remove from heat. Add potato mixture to pan around pork; transfer to oven, and roast 25 to 30 minutes or until pork reaches at least 140°F in center. Remove from oven; transfer pork to cutting board, and tent with foil. Let stand 5 minutes (pork should reach at least 145°F in ce...

  Ingredients 2 tablespoons cider vinegar 1 tablespoon Dijon mustard 1 tablespoon packed brown sugar 1 tablespoon salt 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried thyme leaves 1/2 teaspoon ground red pepper (cayenne) 1 boneless pork center loin roast (about 2 1/2 to 3 1/2 lb), trimmed of visible fat 2 tablespoons butter, melted Steps 1  Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray. In small bowl, beat vinegar and mustard with whisk or fork. In another small bowl, mix brown sugar, salt, paprika, garlic powder, onion powder, cumin, coriander, thyme and red pepper. Coat pork with vinegar mixture; rub with dry ingredients. Place in center of pan. 2  Roast uncovered 40 minutes; turn. Brush all over with melted butter; roast 5 to 10 minutes longer or until meat thermometer inserted into center of pork reads 140°F. Remove from oven; cover with foil, a...

  Ingredients Seasoning 1 teaspoon chili powder 1/2 teaspoon garlic salt 1/8 teaspoon ground red pepper (cayenne) 1 tablespoon lime juice 1 teaspoon vegetable oil Pork 4 boneless pork loin chops, 1/2 to 3/4 inch thick (1 lb) Steps 1  Heat closed contact grill for 5 minutes. 2  Meanwhile, in small bowl, mix all seasoning ingredients. Brush mixture evenly on both sides of each pork chop. 3  When grill is heated, place pork chops on bottom grill surface. Close grill; cook 5 to 7 minutes or until pork is no longer pink in center. If desired, sprinkle pork with chopped fresh cilantro and serve with lime wedges.