I have a 2# pork tenderloin I want to cook for 4 (2 teens with adult appetites, and 2 with smaller appetites)?!
I'll give you 10 points!!!!
Step by step directions please, because I've never cooked one before.
Also, if that's not enough for 4 people due to shrinkage or whatever, I have another 2# one, please let me know so I'll have enough meat.
Answers: If you will give me your best recipe on how to cook it AND SIDES TO GO WITH IT...
I'll give you 10 points!!!!
Step by step directions please, because I've never cooked one before.
Also, if that's not enough for 4 people due to shrinkage or whatever, I have another 2# one, please let me know so I'll have enough meat.
Make BOTH of them. If they're teen boys, they'll eat one by themselves:) Besides, leftovers are good for sandwiches.
Boneless Pork Loin
2 to 4 lb. pork loin
1 TB. dry mustard
1 tsp. salt
pepper and paprika to taste
1/2 tsp. caraway seed
Rub roast(s) with seasoning. Roast on a rack in shallow pan, uncovered, at 350 about 45-50 min. per lb. Slice thin.
DEVILED CARROTS
6 large carrots, quartered lengthwise (or use the mini ones)
1/2 c. butter
2 Tb. brown sugar
2 tsp. dry mustard
2-3 drops Tabasco sauce
1/2 tsp. salt
fresh ground pepper to taste
Saute carrots in butter for about 5 min. Add other ingredients. Cook, stirring occasionally, about 10 min. or until carrots are done.
MIXED BABY GREENS salad - With Girard's Champagne dressing, or some other vinegar/oil type dressing....
Note: the dry mustard in pork and carrots makes them good accompaniments to each other. And the tartness of a vinegar based salad dressing goes well too.
You could also serve sliced fresh strawberries, blueberries & pineapple cubes as a side. (again, the acid of the pineapple works well with pork)
LEMONADE PIE
1 large container Cool Whip
1 (6 oz) can frozen lemon (or lime)ade, undiluted & thawed
1 can Eagle Brand sweetened, condensed milk
1 9" graham cracker crust (prepared or homemade)
slivered almonds (optional)
Mix together Cool Whip, lemonade and condensed milk and pour into pie crust. Sprinkle with almonds for decor. Chill at least 4 hrs. before serving. (Can garnish with more Cool Whip too)
This is a hit with my family.
Slice the pork loin into little medallions about a quarter of an inch thick.. Season with Adobo. (you can get that in the ethnic isle of your market, its widely available) Just season it generously and sear it up real good in the pan. Serve with mashed potatoes and veggies, can't go wrong!!
Second. Take the loin and put it in a baking pan. Lather it with salt and pepper, some garlic powder and a little butter. Cut a slit down the middle, and stuff in some apple chunks and sweet onion. Bake it according to the package directions. Serve with stuffing and creamed corn or whatever veggie you like. Its awesome!!
Also, Im not sure how big your loin is. I would go ahead and make both. I doubt there will be many leftovers with 4 people. Hope dinner turns out great! If you need any more ideas or tips, you can feel free to message me.
Curried pork tenderloin, its really good!
Mix 1/2 cup mango chutney, 1/4 cup orange marmalade, 1 tbsp sesame oil, 1/2 tsp cayenne, 1/2 tsp curry powder and 1/4 tsp salt. Rub all over your pork tenderloin and marinate for one hour. Cook with marinade at 350 for 45-60 minutes (internal temp of 160) take out of oven and let rest for 10 minutes, slice into medallions, serve with sauce. This goes very nicely with smashed potatoes and baby peas.
Tenderloin with gravy..I serve this with rice and green beans.
INGREDIENTS
1 (.75 ounce) packet dry brown gravy mix
1/2 cup water
3 tablespoons soy sauce
2 tablespoons balsamic vinegar or red wine vinegar
1 garlic clove, minced
1 (3/4 pound) pork tenderloin, cut into 1/2 inch slices
1/4 cup olive or vegetable oil
1/2 pound fresh mushrooms, sliced
1 medium onion, sliced and separated into rings
Hot cooked rice
DIRECTIONS
In a small bowl, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.