Tag Archives: Pork Tenderloin

Honey Glazed Roasted Pork Tenderloin with Grapes and Potatoes

Honey Glazed Roasted Pork Tenderloin with Grapes and Potatoes

  • Servings: 2-4
  • Difficulty: easy
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Honey Glazed Roasted Pork Tenderloin with Grapes and Potatoes
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As I mentioned on an earlier post. Jill ordered me a new cookbook by Jessica Merchant titled “Seriously Delish”. Really like it. Her recipes and ideas are quirky, smart and creative. She doesn’t come across pretentious but approach-ably adventurous. So many of these recipes have me thinking she put “what” with “what”?

When I saw this one, I must admit it was a head scratch er. Grapes? Really? Doesn’t sound like a likely combo nor overwhelming appetizing but I am going in guns blazing. I plan on adding some little red potatoes in the mix so that I don’t have to make a side dish.

Result: Pretty darn good. The wine and toasted sesame oil tied it all together. I did pull back on the amount of sesame oil because it is really strong stuff and I don’t like too much of it because it can dominate a dish. The wine with the grapes and honey were clever and melded well. I was concerned with the grapes because I am not a big cooked fruit guy outside of pies. They were like sweet tomatoes. Very unique dish.
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Ingredients:
Pork Tenderloin (trimmed)
1 red onion
2 cups of red grapes
2 cups of small red potatoes
½ cup Red wine
½ cup of Chicken Stock
2 tbs of local honey
2 tbs of Toasted Sesame oil
Grapeseed oil for searing (any high heat, flavorless oil)
Kosher Salt and Pepper to taste

Directions:
1. Boil some salty water and soften your potatoes. I added these to her original so if you prefer to just go with tenderloin and grapes you can obviously skip this step.

2. Cut your onion, wash your grapes, remove potatoes from pot and whisk your sesame oil and honey together. Now on to cooking the meat.

3. Large cast iron skillet on medium high heat with some Grapeseed oil or any other high smoke point oils. Preheat your oven to 400 while your pan heats up. Lightly salt and Pepper your pork loin and sear it on all sides until a crust develops. IMG_8945

4. When your loin is crusted, turn off the heat and add your grapes, onions (optional potatoes) along with the chicken stock and red wine. Stir and then glaze your loin with the honey/sesame mixture and roast it in the oven for about 45mins or until done (170 degree internal temp per FDA)
Before
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After
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Plated
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Me Pork Bahn Mi

Me Pork Bahn Mi

  • Servings: 2
  • Difficulty: easy
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Me Pork Bahn Mi
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The Bahn Mi “Vietnamese sandwich” seems to be all the rage these days. It’s basically a sandwich with Asian flair.

You will not be disappointed in this one. The pork tenderloin is so tender it basically melts in your mouth. The pickled radishes and carrots compliment the pork marinade that has soy, garlic, fish sauce and ginger. Then Duke’s mayo, a little cheddar on a hoagie make is familiar. Really a great eat. You really need to try this one.

Ingredients:
Pork Tenderloin
Cilantro
Cheddar cheese
Duke’s mayo
Hoagie Roll

Marinade
3 tbs Fish sauce
2 tbs Soy sauce
1 tbs minced ginger
3 green onions
3 cloves of garlic minced
1 tbs of sugar
Sriracha

Pickled Carrots and Radishes
Carrots
Radishes
Jalapeno
½ cup water
1 cup of apple cider vinegar
1 tbs salt
2 tbs sugar

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Directions:
1. Trim your tenderloin of any silver skin or fat. Slice into ½ and inch.   Place these medallions between saran wrap and pound them with a mallet. Put them into a Ziplock and mix up your marinade and pour over the pork. Marinate for a minimum of 30mins up to a couple of hours.

2. Julienne the carrots and radishes and slice your jalapeno. (you can remove seeds and spine if you want to lower the heat).  Soak these in the vinegar mixture for about 15- 30mins.

3. When ready to cook sear in a cast iron skillet with a little peanut oil. This cooks really quickly. (about 90 seconds on each side) The skillet should be on medium high heat so you can get as much crust as possible. FYI-the second side won’t crust up.

4. Prepare your hoagie with Duke’s mayo on both sides. Fresh Cheddar on the bottom. Top with the hot tenderloin, then carrot/radish/jalapeno mixture, Sriracha and top with Cilantro.