Pork Tenderloin, Ellie K.

Ingredients

1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
Salt
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic

Directions

Preheat the oven to 450 degrees F.

In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.

In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

Apple Stuffed Pork Chops

Ingredients: 

 

2 tsp. olive oil

1 Tbsp. Mrs. Dash® Lemon Pepper Seasoning Blend

1/4 cup red onion

1/2 cup orange marmalade

1 Macintosh or Granny Smith Apple, diced

cooking spray

4, 5-6oz thick-cut, bone-in pork chop loins

 

 

Instructions: 

 

Preheat oven to 350°F. Coat a shallow roasting pan with cooking spray. Heat oil in a large skillet over medium high heat. Add apple and onion and cook 2-3 minutes, until soft. Add 2 Tbsp. of the orange marmalade and 2 tsp. of Mrs. Dash® Lemon Pepper Seasoning Blend and stir to coat. Remove from heat. Using a sharp knife, cut a pocket into each pork chop by slicing crosswise into the side edge of chop and almost through to the other side (the bone side). Spoon apple mixture into pocket and transfer stuffed pockets to prepared pan. In a small bowl, combine remaining cup of orange marmalade and Tbsp. of Mrs. Dash® Lemon Pepper, mix well. Spoon mixture over stuffed pork chops. Bake 45 minutes, until pork is tender and cooked through (still slightly pink in the center is perfect; or use a meat thermometer and remove pork from oven when internal temperature reaches 160°F).

Pork Tenderloin with Creamy Herb Sauce

Ingredients:

1 tablespoon vegetable oil 1/2 cup minced carrots 1 1/2 pounds pork tenderloin medallions 2 teaspoons all-purpose flour 1 tablespoon dried basil

1 tablespoon dried parsley 1/2 teaspoon ground black pepper 1/2 teaspoon beef bouillon granules 2/3 cup light cream 1/4 cup dry white wine

Directions:

1.	Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
2.	In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

Caramel Apple Pork Chops

Ingredients:

4 (3/4 inch) thick pork chops 1 teaspoon vegetable oil 2 tablespoons brown sugar salt and pepper to taste 1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg 2 tablespoons unsalted butter 2 tart apples - peeled, cored and sliced 3 tablespoons pecans (optional)

Directions:

1.	Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2.	Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3.	In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4.	Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.