Archive for the 'Pork' Category

Almond Crusted Pork Tenderloin

I have two favorite recipes for pork tenderloin.  The first is honey hoisin pork tenderloin, and the second (in no particular order) is this recipe for almond crusted pork tenderloin.  This recipe is super easy to make and so flavorful.  The pork is tender and juicy and the almonds and bread crumbs give the crust a nice crunch.  I like to serve slices of this pork tenderloin alongside fresh steamed vegetables and fluffy mashed potatoes.  It would also be great accompanied by a salad and fresh bread.  The next time you are looking for a simple and delicious (and healthy!) pork tenderloin recipe, try this one!

Almond Crusted Pork Tenderloin

(print recipe)

Ingredients

  • 1 (1 pound) pork tenderloin, trimmed of any fat
  • 1 ½ cups fresh breadcrumbs
  • 3 tablespoons sliced almonds, finely chopped
  • 2 teaspoons dried rosemary
  • ½ teaspoon coarsely ground pepper
  • ½ teaspoon salt
  • 2 large egg whites, lightly beaten

Directions

  1. Preheat oven to 425 degrees F.
  2. Combine breadcrumbs, almonds, rosemary, pepper, & salt in a shallow dish.  Place the beaten egg whites in a separate shallow dish.
  3. Dip pork in egg whites and then dredge it in the breadcrumb mixture.
  4. Place the pork on a broiler pan coated with cooking spray.  Bake pork at 425 F for 30 minutes or until a meat thermometer registers 160 degrees F.
  5. Cover the pork with foil and let stand for 10 minutes.  Then cut the pork into ¼ inch thick slices and serve.

Source:  Slightly adapted from Cooking Light Magazine, January 1998

Slow Cooker Pulled Pork

Every time I use my slow cooker, I wonder why I don’t use it more often.  It’s such a wonderful kitchen appliance.  I made this pulled pork last weekend and it was so easy!  All I had to do was put the pork in the slow cooker along with some onions and chicken broth (for flavor) and set it to low power for 8 hours.  Then I had the whole day free to cross things off my to-do list and run my errands.  Meanwhile, my dinner practically cooked itself!  I also used this time to make a delicious cranberry blueberry pie for dessert– (recipe to come soon!)  After 8 hours, I checked on the pork and it was cooked to perfection.  Then all I had to do was shred the meat, put it back in the slow cooker with some BBQ sauce (my favorite is Sweet Baby Ray’s :) ) plus a few other ingredients, simmer it for another hour, and dinner was ready.  I served this pulled pork on homemade brioche burger buns (which I also made while the pork was cooking all day.)  These pulled pork sandwiches were fantastic!  The pork was sweet, tender, juicy and deliciously BBQ flavored.  And the leftovers were great the next day… and the day after that too.  I’m not usually one to eat leftovers 2 days in a row, but this was so good that I couldn’t resist!  I can’t wait to make this pulled pork again!

Slow Cooker Pulled Pork

Ingredients

  • 1  (3 lb.) boneless pork shoulder, skin and excess fat removed
  • 1  onion, chopped
  • ½  cup  low-sodium chicken broth or water
  • 2  cups  bottled or homemade barbecue sauce
  • 2  tablespoons  mustard
  • 2  tablespoons  honey
  • 1  tablespoon  soy sauce
  • Salt and pepper

Directions

  1. Trim the pork of any excess fat.  Scatter onion over bottom of slow cooker and place pork on top.  Add broth, cover and cook on low until very tender, about 8 hours.  Remove the meat and let cool.  Remove the onions and cooking liquid from the slow cooker (discard them) and wipe the slow cooker clean with a paper towel.
  2. When cool enough to handle, pull the meat into thin shreds, removing all fat and gristle.
  3. Return the pulled pork to slow cooker and stir in the barbecue sauce, mustard, honey and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low, stirring occasionally. Serve on toasted hamburger buns.

Source: Adapted from My Recipes

Homemade brioche buns made these pulled pork sandwiches extra delicious.

Honey Hoisin Pork Tenderloin

Honey Hoisin Pork Tenderloin


I don’t cook pork very often, but when I do, this is my go-to recipe.  I found this recipe years ago in Cooking Light Magazine (it was originally published in the October 2005 issue).  I’ve made it many times since then and it always turns out really well.  It’s easy to make, fairly quick, delicious, and healthy- what more could you ask for? :)  I always serve it with steamed vegetables plus something starchy.  My husband prefers white rice as a side, but I prefer mashed potatoes, so we alternate.  When we most recently made this for dinner, we served it with asparagus and white rice- it was delicious!

Recipe from: Cooking Light Magazine

Honey Hoisin Pork Tenderloin

(print recipe)

Ingredients

  • 2  tablespoons  sliced green onions
  • 2  tablespoons  hoisin sauce
  • 2  tablespoons  low-sodium soy sauce
  • 2  tablespoons  sage honey
  • 1  tablespoon  hot water
  • 2  garlic cloves, minced
  • 1  (1-pound) pork tenderloin, trimmed
  • ¼  teaspoon  salt
  • Cooking spray
  • ½  teaspoon  sesame seeds (optional)

Directions:

  1. Preheat oven to 400°.
  2. Combine first 6 ingredients (green onions, hoisin sauce, soy sauce, honey, water, & garlic) in a small bowl. Pour ¼ cup honey mixture into a large zip-top plastic bag; reserve remaining honey mixture. Add pork to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
  3. Remove pork from bag; discard marinade. Sprinkle pork with salt. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 2 minutes, browning on all sides. Brush 1 tablespoon reserved honey mixture over pork; sprinkle with sesame seeds. Place skillet in oven. Bake at 400° for 20 minutes or until a thermometer registers 160° (slightly pink) or until desired degree of doneness.
  4. Place pork on a platter; let stand 5 minutes. Cut pork across the grain into thin slices. Drizzle with the remaining honey mixture.

Serves: 4 servings (serving size: 3 ounces pork and about 2 teaspoons honey mixture); 195 calories per serving

the marinade

Steamed asparagus and white rice pair well with the pork.


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