3-Ingredient Marinade for Pork Tenderloin
2 1-pound pork tenderloins, trimmed of excess fat
1/4 cup reduced sodium soy sauce
1/4 cup roasted garlic seasoned rice vinegar
2 tablespoons honey
Preheat oven 350°F. In bowl, combine all ingredients except tenderloins. Place meat in dish or large resealable plastic bag, pour marinade over meat. If time permits, refrigerate overnight, turning meat several times. Bake 40 to 45 minutes or until meat thermometer inserted into the thickest portion of the tenderloin registers 160°F. Slice tenderloin, serve.
Makes 6 to 8 servings
Apple-Rosemary Pork Chops
1 (5.4-ounce) package Near East Whole Grain Blends Roasted Pecan & Garlic
2 large, tart red apples, cored and chopped
1 tablespoon olive oil
1 pound boneless lean center-cut pork chops (4), about 3/4-inch thick
2 tablespoons Dijon mustard
2 tablespoons packed brown sugar
1 teaspoon chopped fresh or dried rosemary
Prepare grain mix as package directs. Stir in chopped apple; let stand 5 minutes. Meanwhile, in large skillet, heat oil over medium-high heat. Add pork chops; cook 2 to 3 minutes on each side. In small bowl, stir together mustard, brown sugar and rosemary. Spread tops of pork chops with mixture. Cover skillet and cook 15 to 20 minutes on medium-low until pork is cooked. (Pork is done at 160°F; should be juicy and slightly pink in center.) Serve with whole grain-apple blend.
Preparation Time: 5 minutes
Cook Time: 30 minutes
Bourbon Honey-Glazed Ham
1 cup clover honey
2/3 cup bourbon or other whiskey
1/2 cup orange marmalade (100% fruit)
1/3 cup molasses
1 whole (5-pound) bone-in smoked ham, fully cooked
1/8 cup whole cloves
Preheat oven to 350°F. In medium saucepan over low heat, heat honey, bourbon, marmalade and molasses 15 minutes or until reduced by half, stirring occasionally. Set aside. With sharp knife, cut diamond pattern into fatty part of ham. Stud whole
cloves in center of each diamond. Spread half of bourbon glaze over ham. Roast, uncovered, 30 minutes. Baste occasionally with remaining glaze and continue to roast another 15 minutes. Let ham stand 20 minutes before slicing.
Preparation Time: 15 minutes
Cook Time: 1 hour - Stand Time: 20 minutes
Servings 10 to 12
Grilled Honey-Glazed Pork Tenderloin With Onions
1/2 cup buckwheat honey
1/4 cup extra-virgin olive oil
1/4 cup cider vinegar
1 tablespoon minced garlic
2 teaspoons herbes de Provence seasoning mixture
1 teaspoon salt
1/2 teaspoon pepper
2 pounds pork tenderloin
3 medium onions
Combine honey, oil, vinegar, garlic, herbes, salt and pepper in shallow pan. Add pork and turn to coat well. Cover and refrigerate 2 to 4 hours. Turn pork occasionally. Remove pan from refrigerator 30 minutes before grilling. Prepare grill for medium-hot fire with an indirect heat area. Slice onions in rounds 1/2 to 3/4 inch thick. Remove pork from marinade and boil marinade 1 minute. Taste and add more salt if needed. Grill pork over indirect heat, covered, until middle is about 145°F (25 to 30 minutes). Brush pork generously with the marinade, and turn every 10 minutes to evenly cook. Put onions over direct heat and brush with marinade. Turn frequently, brushing with marinade,
until well marked and soft (8 to 12 minutes). Move onions off direct heat to finish cooking. Let pork rest 5 minutes before slicing into 3/4-inch thick slices. Serve with grilled onions.
Serves 4 to 6
Honey Praline Ham
1 (8- to 12-pound) bone-in ham or spiral cut ham
1 (16-ounce) jar Cajun Injector Honey Praline Marinade With Injector
1 (3.25-ounce) canister Cajun Injector Praline Topping
Preheat oven as instructed on ham packaging. Pour marinade in measuring cup; warm approximately 40 seconds in microwave.
Inject marinade evenly throughout ham using approximately 1 1/2 ounces per pound of meat. After injecting with marinade, cover ham; bake according to package directions. Remove ham from oven; pat topping evenly over ham. Return ham to oven; bake 30 more minutes basting with pan drippings. Remove ham from oven; allow to rest covered before carving.
Preparation Time: 20 minutes
Cook Time: 1 to 3 hours
Servings 25 to 30 (3-ounce) slices
Peppered Pork Tenderloin
1 pork tenderloin (about 1 pound)
2 teaspoons lemon pepper
1/2 teaspoon ground red pepper (cayenne) or pepper blend seasoning
Heat oven to 425°F. Rub entire surface of tenderloin with both peppers. Place in ungreased shallow 11x7-inch roasting pan. Roast uncovered 15 to 20 minutes until top is golden brown and juice of pork is no longer pink when centers of thickest pieces are cut or until thermometer reads 160°F. Let stand 5 minutes.
Pork Tenderloin With Creamy Mustard Sauce
1 pound pork tenderloin
Salt and ground black pepper
1 teaspoon vegetable oil
2/3 cup (5 fluid-ounce can) Nestle Carnation Evaporated Fat Free Milk
2 tablespoons Dijon mustard
2 green onions, sliced
CUT pork into 1-inch-thick slices. Place pork between 2 pieces of plastic wrap. Flatten to 1/4-inch thickness using meat mallet or rolling pin. Season with salt and pepper. HEAT oil in large skillet over medium-high heat. Add half the pork; cook on each side 2 minutes or until browned and cooked through. Remove from skillet; set aside and keep warm. Repeat with remaining pork.
REDUCE heat to low. Add evaporated milk; stir to loosen brown bits from bottom of skillet. Stir in mustard and green onions. Return pork to skillet. Cook 1 to 2 minutes (do not boil) or until sauce is lightly thickened, turning pork to coat with sauce.
Makes 4 servings