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Category Archives: Pork

Pork Tenderloin with Smoky Paprika Rub

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Pork Tenderloin with Smoky Paprika Rub
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

This is an easy one skillet dinner with a perfectly seasoned pork tenderloin.
Ingredients
  • 1 (1-pound) pork tenderloin
  • 1-2 tablespoons smoky paprika rub
  • 2 large or 4 small red potatoes, peeled and diced to ¾ inch
  • 1 onion, rough chopped
  • 1 tablespoon olive oil

Instructions
  1. Pat tenderloin dry with paper towels.
  2. Rub both sides of tenderloin with generous amount of smoky paprika rub.
  3. Heat 1 tablespoon olive oil in non-stick skillet over medium high heat.
  4. Quickly brown tenderloin on both sides (3-4 minutes per side).
  5. Turn heat down to lowest setting and add onion and diced potatoes.
  6. Cook for 30-40minutes until potatoes are cooked through and crusty and pork tenderloin is cooked to 145° internal temperature.

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imggrocerylist Pork Tenderloin with Smoky Paprika Rub

Pork Tenderloin with Mushroom Bread Pudding

Pork tenderloin with mushro1 300x300 Pork Tenderloin with Mushroom Bread Pudding

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Pork Tenderloin with Mushroom Bread Pudding
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • ½ pound mushrooms, sliced thinly
  • 1 teaspoon dried thyme
  • ½ pound crusty bread, cut into ½ inch cubes (about 1 quart)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1⅓ cups low-sodium chicken broth
  • 3 eggs, beaten to mix
  • ⅔ cup half and half
  • 1 pork tenderloin

Instructions
  1. Heat oven to 325°.
  2. Spray a 9 by 13 inch baking dish with Pam.
  3. Heat the olive oil in a large saute pan over moderate heat.
  4. Add onion and celery and cook until starting to soften, about 3 minutes.
  5. Increase the heat to moderately high and add mushrooms and thyme.
  6. Cook until mushrooms begin to brown.
  7. Remove pan from heat and stir in bread cubes, ¾ teaspoon salt and ¼ teaspoon pepper.
  8. Transfer mixture to prepared baking dish.
  9. Stir together broth, eggs, and half and half.
  10. Pour mixture evenly over the mushroom bread mixture.
  11. Put dish in lower third of oven and bake for 25 minutes.
  12. Meanwhile heat 1 tablespoon of olive oil in the frying pan over moderately high heat.
  13. Season the tenderloin with remaining ¼ teaspoon each salt and pepper.
  14. Add the tenderloin to the pan and brown well, about 4 minutes per side.
  15. Remove bread pudding from oven after 25 minutes and set pork tenderloin directly on top.
  16. Return to the oven and cook until the meat is done and the pudding is just set., 10 to 15 minutes longer.

Notes
Egg substitute and fat-free half and half may be substituted to reduce the calorie count.

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Grocery List

Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

spice rubbed pork tenderloi Spice Rubbed Pork Tenderloin with Roasted Baby Carrots

Spice Rubbed Pork Tenderloin

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Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • CARROTS:
  • 2 pounds baby carrots
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 tablespoon butter, diced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon honey
  • ½ teaspoon ancho chile powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • PORK;
  • 2 1-1¼ pound pork tenderloin
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ancho chile powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil

Instructions
  1. CARROTS:
  2. Whisk 2 tablespoons water and remaining ingredients in small bowl; pour over carrots and toss to coat. Arrange carrots on large rimmed baking sheet. Cover tightly with heavy-duty foil.
  3. FOR PORK:
  4. Preheat oven to 400°. Roast carrot mixture covered until just tender, about 30 minutes.
  5. Stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon kosher salt in small bowl; rub mixture all over tenderloins. Heat oil in large nonstick skillet over medium high heat. Add pork to skillet and cook until browned on all sides.
  6. Remove foil from carrots. Nestle pork among carrots on baking sheet. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°, about 20 minutes. Let rest 5 to 10 minutes and slice into ¼ inch slices. Arrange carrots on plate with pork and drizzle with pan juices.

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Pork Tenderloin with Mango Salsa

Tenderloin wsalsa rice Pork Tenderloin with Mango Salsa

Pork Tenderloin with Mango Salsa and Green Chile Rice

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Pork Tenderloin with Mango Salsa
Author: 
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Adapte from Weight Watchers Take Out Tonight
Ingredients
  • SALSA:
  • 1 can black beans, rinsed and drained
  • 1 mango, peeled, pitted and diced
  • 1 red bell pepper, finely diced
  • ½ red onion chopped
  • 3 tablespoons chopped cilantro
  • 1 jalapeno pepper, seeded and diced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • ⅛ teaspoon salt
  • PORK TENDERLOIN:
  • ¾ pound pork tenderloin
  • 2 tablespoons white wine vinegar
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon olive oil

Instructions
  1. SALSA:
  2. Combine the beans, mango, bell pepper, onion, cilantro, and jalapeno in a medium bowl.
  3. Whisk together the lime juice, honey, mustard, and salt in a small bowl.
  4. Pour the dressing over the bean mixture and toss to coat.
  5. Cover and refrigerate until ready to serve.
  6. May be made ahead.
  7. TENDERLOIN:
  8. Place pork in quart plastic bag and add vinegar, oregano, chili powder, cumin, and oil.
  9. Turn pork in bag to coat well with seasoning mixture.
  10. Marinate for 1 hour or overnight.
  11. Heat grill pan over moderately high heat. Brush with olive oil.
  12. Brown tenderloin on all sides.
  13. Place in 375° oven for approximately 25 minutes or until the tenderloin reaches an internal temperature of 145°.

Notes
WW Points = 5

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imggrocerylist Pork Tenderloin with Mango Salsa

Pork Tenderloin with Balsamic Glaze

Balsamic glazed pork tender Pork Tenderloin with Balsamic Glaze

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Pork Tenderloin with Balsamic Glaze
Author: 
Recipe type: Main dish
 

Ingredients
  • 1 pork tenderloin
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 cup low-sodium chicken broth
  • 2 tablespoons dark brown sugar
  • 2 tablespoons balsamic vinegar or to taste
  • 1 teaspoon minced fresh thyme or ¼ teaspoon dried

Instructions
  1. Pat tenderloin dry and season with salt and pepper.
  2. Heat oil in heavy skillet over medium high heat.
  3. Brown meat on all sides, 2 to 4 minutes per side.
  4. Transfer meat to a plate.
  5. Saute´ garlic in same pan until fragrant, 4-5 seconds.
  6. Reduce heat to low.
  7. Add ½ cup chicken broth to pan and scrape up browned bits.
  8. Return tenderloin to pan and cook until the broth is reduced by half, about 15 minutes.
  9. Add brown sugar and balsamic vinegar and continue to cook over low heat for 10 to 15 minutes or until the pork tenderloin registers 145° internally.
  10. Extra chicken broth can be added as needed to create a glaze the consistency of heavy cream.

Notes
WW Points = 3

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imggrocerylist Pork Tenderloin with Balsamic Glaze