Showing posts with label Pork tenderloin. Show all posts
Stuffed Cuban Pork Tenderloin
in Bread and butter pickles, Cheese, Cuban, Dijon mustard, Entree, Hot air balloon, Pork, Pork tenderloin, Swiss cheese on Sunday, April 15, 2012
We definitely have a fondness for Cuban food resulting from our first visit to Key West years ago. While vacationing, we enjoyed our first Cuban sandwich at the Roof Top Café and were instantly hooked on the great flavors!
Our Canadian friends make us envious by telling us about their trips to Cuba ~ about the beauty of Cuba and the delicious spicy cuisine. However, until Americans can easily travel there, Miami and Key West are about as close as we can venture to Cuba so all I can do is recreate those spicy flavors in a sandwich or roast for now.
This recipe for Stuffed Cuban Pork Tenderloin in Cooking Light magazine grabbed my attention and I knew I had to try it. It’s tangy with just the right amount of spice. I followed the recipe except for omitting 1/3 cup of cilantro and adding dried oregano. I’m just not “hooked” on cilantro at all. Anyway, this roast is tender and just melts in your mouth. We really like how flavorful this pork is from the first bite to the last.
Off the subject ~ I’d like to share with you the view out my back door this morning. As I am writing this, the sliding door is open to a cool breeze and the only sounds to be heard are the birds chirping and the gas from the hot air balloon. There’s nothing like early morning peace and quiet and a cup of strong black coffee!
Now, back to the pork:
Stuffed Cuban Pork Tenderloin
Adapted
Ingredients:
1 (1-pound) pork tenderloin, trimmed
2 tablespoons whole-grain Dijon mustard
3 thin slices Swiss cheese, halved
1/3 cup chopped bread-and-butter pickles
1 teaspoon dried oregano
¼ teaspoon salt
½ teaspoon freshly ground black pepper
Cooking spray
Method:
Preheat grill to medium-high heat.
Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat.
Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet.
Spread mustard evenly over pork and sprinkle with cilantro.
Arrange cheese and pickles over pork in a single layer.
Roll up, starting with long side; secure pork at 1-inch intervals with twine.
Combine salt, pepper and oregano and sprinkle over pork.
Place the pork on a grill rack coated with cooking spray.
Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes.
Remove from grill.
Let stand covered for 5 minutes.
Cut into 12 slices.
Que rico! Buen apetito!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway. She’s judging “goodies” at the Iowa State Fair now!
Spicy Pork Tenderloin
in Dijon mustard, Entree, Honey, Pork, Pork tenderloin on Tuesday, February 28, 2012
We really enjoy roasted pork tenderloin. It’s versatile, easy and makes a good and easy dinner.
This one is a spicy dish packed with a combination of delicious flavors, thanks to Dijon
Pork tenderloin is always a good choice when trying to come up with a meal that will please most people. It reminds us of Mom’s great home cooking and the great flavors in this one will bring you a smile from everyone at your dinner table!
SPICY PORK TENDERLOIN
Ingredients:
¼ cup Dijon
2 tablespoons orange juice
2 tablespoons honey
1 teaspoon grated orange rind
¼ teaspoon ground cinnamon
Dash of ground allspice
1 teaspoon mustard seeds
1 teaspoon fennel seeds
¼ teaspoon crushed red pepper
2 pounds pork tenderloin
Method:
Preheat oven to 350 degrees.
In a bowl, whisk together the first 9 ingredients.
Place the meat on a roasting pan and brush some sauce over it.
Bake until thermometer registers 160 degrees, about 30 minutes.
Remove from oven and let stand for 5 minutes.
Slice and serve.
ENJOY!
It’s spicy and delicious!!!
Mustard-Herb Crusted Pork Tenderloin
in Dijon mustard, Entree, Garlic, Panko, Pork, Pork tenderloin on Friday, September 23, 2011
You know how people brag about their great steak recipe, their great chicken recipe but, who have you heard brag about their great pork tenderloin recipe? We love pork tenderloin and I’m bragging about this recipe ~ it’s great!
The tenderloin is the leanest and most tender cut of pork and I love the way it almost melts in your mouth. Dijon mustard is the perfect ingredient for it. In this recipe, the mustard is brushed on the tenderloin, and then the pork is coated with a crumb mixture for a savory, succulent meat dish for dinner. This has become our favorite way to enjoy pork tenderloin!
Here’s a little “pork” trivia for you:
Do you know?
… How Wall Street got its name?
Free-roaming hogs were famous for rampaging through the valuable grain fields of colonial New York City farmers. The Manhattan Island residents chose to block the troublesome hogs with a long, permanent wall on the northern edge of what is now Lower Manhattan. A street came to border this wall -- named aptly enough, Wall Street.
… Where the saying "living high on the hog" came from?
It started among enlisted men in the U.S. Army, who received shoulder and leg cuts of pork while officers received the top loin cuts. So "living high on the hog" came to mean living well.
The phrase is derived from the pre-Civil War practice of distributing salt pork from huge barrels to the slaves. By the 1870's, congressmen were referring to regularly dipping into the "pork barrel" to obtaining funds for popular projects in their home districts.
. . . How "Uncle Sam" came to represent the U.S. Government?
During the war of 1812, a successful New York pork packer named Uncle Sam Wilson shipped a boatload of several hundred barrels of pork to U.S. troops. Each barrel was stamped "U.S." on the docks, and it was quickly said that the "U.S." stood for "Uncle Sam," whose large shipment seemed to be enough to feed the entire army.
. . . What President Truman had to say about hogs?
"No man should be allowed to be President who does not understand hogs."
Brushed, coated and ready for the oven
Here’s the recipe:
Mustard-Herb Crusted Pork Tenderloin
Ingredients:
1½ pounds pork tenderloin
½ cup panko bread crumbs
2 tablespoons minced garlic
1½ tablespoons olive oil
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon kosher salt
¼ teaspoon pepper
2 tablespoon Dijon mustard, divided
Method:
Heat oven to 425 degrees.
Line a rimmed baking sheet with nonstick foil.
On a sheet of wax paper, mix panko bread crumbs with garlic, olive oil, thyme, rosemary, salt and pepper.
Brush the pork with 1 tablespoon Dijon mustard.
Coat with crumb mixture.
Brush bottom of tenderloin with remaining tablespoon of mustard and coat with remaining crumbs.
Place on prepared pan.
Roast pork 30 minutes until crust is golden and instant-read thermometer inserted into center registers 160 degrees.
Let pork rest 5 minutes; slice.
Serve
ENJOY!!!
Be sure to enter the $65 CSN giveaway I posted on Sept. 15th!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway ~ 4 cookbooks she's giving away!
Popular entries
-
The Tupperware Jel-Ring is an old classic and still today, it is very popular with my Tupperware customers. I must admit, its also one of my... -
I had soya chunks/nuggets in my hostel canteen,when I was studying in Trichy. We get mixed vegetable kurma with soya chunks in it. My f... -
Only two days for the New Year to come,and at this point I am very happy to announce you that I am hosting an event for the ...
-
Ahem. Please take note: I am throwing a healthy dinner into the mix of Super Bowl snacks and Valentine Day sweets. Have I mentioned I am st... -
How is it going? For me, it has been quite a busy day chatting up with my family and friends. Nevertheless I spun a very tasty, to...
-
Evidently, according to Ceci Snyder of the National Pork Board , their slogan “the other white meat” is getting a little boring and “just... -
This is a great recipe by Tupperware that utilizes the Tupperware Oval Microwave Cooker. This recipe will make 6 servings. Rotisserie Chicke... -
I wanted to try instant oats idly for a long time. I used to make a version of this before,by adding a oats as major part in the rav... -
The spicy curry cooking on the stove and a cloudy weather outside is just what I need on a lazy day like today. With this kind of weathe...
Posts
