Sentences with phrase «slice pork tenderloin»

Slice the pork tenderloin into 1/2» thick pieces and lay them on a platter.

Slice the pork tenderloin and serve the charred lemon chimichurri drizzled on top with the remaining sauce served on the side.

I might use leftover sliced pork tenderloin, chunks of picnic fried chicken, a little of Sunday's bacon, or specially purchased beautiful prosciutto.

For this party I set out sliced pork tenderloin, soft boiled eggs, red pepper flakes, thinly sliced jalapeno, shitake mushrooms, sliced scallions, bamboo shoots and pan-fried tofu.

What about a salad of greens, sautéed squash and asparagus, with avocado, blueberries, and thinly sliced pork tenderloin topped with fried cheese?

I made a few omnivore adjustments (used chicken broth and also served sliced pork tenderloin) but it was just the thing I've been wanting.

If you're not a fan, you can try salmon or sliced pork tenderloin.

Not exact matches

3/4 cup flour 3 tablespoons garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly sliced into medallions 1/4 cup extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped fresh parsley, for garnish

So, instead of grilling up my pork tenderloin outside, I sliced it into medallions and grilled it up indoors on my grill pan.

I like to slice that grilled pork tenderloin into thick 1 - inch slices.

1 (1 1/2 - pound) whole pork tenderloin 1 cup sliced pineapple in syrup 1/2 cup teriyaki marinade (see recipe) 1/4 cup finely chopped green onions 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder

1 (1 1/2 - pound) whole pork tenderloin 1 cup sliced pineapple in syrup 1/2 cup teriyaki marinade (see recipe, located here) 1/4 cup finely chopped green onions 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder

10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2 cup cider vinegar 1/2 cup water Corn or flour tortillas 1 small cabbage, chopped Juice of 4 limes * For easier slicing, freeze the pork slightly, then slice

1 Tbsp Dijon or grainy mustard 1/2 Tbsp honey 1/2 Tbsp chili powder Salt and black pepper to taste 1 lb pork tenderloin 4 slices pineapple (1/2» thick), core removed 1/4 -1 / 2 jalapeno pepper, minced 2 - 3 Tablespoons apricot or peach jam

In this Asian - flavored spaghetti squash recipe, thin slices of lean pork tenderloin are marinated with lemongrass, ginger, brown sugar and soy sauce.

Ingredients 1 lb pork tenderloin, dry rubbed, cooked, sliced on the diagonal (see recipe below) Chopped lettuce Diced tomatoes Diced onions Shredded cheddar cheese Barbeque sauce Ranch dressing Flour tortillas, warmed

1/2 cup leftover grilled pork tenderloin; thinly sliced 1 loaf Cuban or Italian bread or rolls 2 tablespoons butter, melted 2 oz ham; thinly sliced Yellow ballpark mustard 2 slices Swiss cheese 2 slices Provolone cheese Dill pickle rounds 1/4 cup diced jarred banana peppers

Select good quality pork meat, preferably slices of tenderloin and season with a selection of Greek spices like oregano, thyme, garlic and onion.

ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taPORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to tapork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)

I thinly slice my perfectly cooked Smithfield Roasted Garlic & Cracked Black Peppercorn Pork Tenderloin and place the tender pork on a flour tortilla, then I top it with fresh vegetables and herbs and a delicious drizzle of Garlic Ranch DressPork Tenderloin and place the tender pork on a flour tortilla, then I top it with fresh vegetables and herbs and a delicious drizzle of Garlic Ranch Dresspork on a flour tortilla, then I top it with fresh vegetables and herbs and a delicious drizzle of Garlic Ranch Dressing.

1 Pork Tenderloin (1 pound) 1 1/2 tablespoons Olive Oil, divided 1 teaspoon Salt 1/2 tablespoon Dijon Mustard 1/2 tablespoon Fresh Thyme, chopped 1/2 tablespoon Fresh Rosemary, chopped 1/4 teaspoon Black Pepper 1 Apple, cored and sliced 1 Pear, cored and sliced 1/4 Onion, sliced 1/4 cup Red Wine (we used Pinot Noir) 1/4 cup Vegetable Stock 1/2 tablespoon Butter

Kentucky Bourbon Pork Tenderloin — Marinated in Lucille's mouth - watering signature bourbon glaze, flame grilled, sliced and served with roasted garlic mash potatoes and summer vegetables.

The pork in this recipe can be store - bought pork tenderloin cutlets already pounded thin and ready to rock, but I much prefer using a boneless pork shoulder roast and taking the extra minute or two to slice it into 1 / 4 - inch thick pieces.

Brush melted jelly atop the stuffed tenderloins and continue cooking for another 20 to 25 minutes or to an internal temperature of 155 degrees F. Let the pork rest, tented with aluminum foil, for 5 to 10 minutes then bias - slice into 1 / 2 - inch slices.

Pin It Ingredients: 1 lb pork tenderloin or pork spare ribs, cut into 1 / 2 - inch thick slices Oil for deep frying 1 teaspoon toasted sesame seeds, optional Marinade: 1 egg 1 tablespoon cornstarch 1/2 teaspoon Shaoxing wine 1/2 teaspoon salt Sauce:... Continue Reading →

Recently, I had several leftover slices of grilled pork tenderloin from a weekend barbeque and decided to make my own version of a Cuban sandwich.

3 Tbs fish sauce 3 Tbs brown sugar 1 Tbs + 1 tsp vegetable oil 1 1/2 lbs pork tenderloin, trimmed and sliced crosswise into 1 / 4 - inch medallions

2 tablespoons sesame oil 1 (1 to 1 1/2 pounds) pork tenderloin, sliced thin 2 tablespoons fresh ginger, minced or grated (use more ginger if you would like!)

4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin (for easier slicing, freeze the pork slightly, then slice)

Brushing it on the sliced sides helps to add even more flavor to the pork tenderloin:

In a Ziploc bag, combine 1 lb boneless pork tenderloin cut into 4 slices, 1 Tbsp chopped chipotle chilies in adobo sauce, and 1 cup reduced - sodium barbecue sauce.

1/2 cup leftover grilled pork tenderloin; thinly sliced 1 loaf Cuban or Italian bread or rolls 2 tablespoons butter, melted 2 oz ham; thinly sliced Yellow ballpark mustard 2 slices Swiss cheese 2 slices Provolone cheese Dill pickle rounds 1/4 cup diced jarred banana peppers

I thinly slice my perfectly cooked Smithfield Roasted Garlic & Cracked Black Peppercorn Pork Tenderloin and place the tender pork on a flour tortilla, then I top it with fresh vegetables and herbs and a delicious drizzle of Garlic Ranch DressPork Tenderloin and place the tender pork on a flour tortilla, then I top it with fresh vegetables and herbs and a delicious drizzle of Garlic Ranch Dresspork on a flour tortilla, then I top it with fresh vegetables and herbs and a delicious drizzle of Garlic Ranch Dressing.