pork tenderloin recipe

A very tender cut of pork, the boneless tenderloin is delicious and nutritious. The lean cut of pork is found in many international cuisines, prized for its versatility, texture and flavor. The tenderloin is high in protein and almost as low in fat as the chicken breast. They are usually packaged whole in quantities of two. The tenderloin freezes fine, so look for sales and put a few away until ready to use. The pork cut is most often cooked whole, sliced onto thin or thick medallions, or diced bite-sized for stir-fries or pan searing.

The tenderloin can be cooked in a number of ways including roasting, broiling, grilling, stir-frying and frying. Overcooking is a concern. For best results when cooking the whole piece of meat, use a meat thermometer to reach the desired internal temperature and produce a juicy, perfectly cooked piece of pork every time. The low-fat tenderloin absorbs flavors nicely and takes very well to marinating and pre-seasoning.

PorkTenderloinRecipe.com presents a growing collection of the best taste-tested recipes for a variety of delicious dishes. Recipe selection includes dishes that are perfect for brunch, lunch or dinner. Every recipe page comes with tips and techniques to help you identify and purchase recipe ingredients, and learn how to select, handle and store this prized piece of pork.

Featured Recipe

Mexican Pork and Sweet Potato Stew

Ingredients -

1 tablespoon Olive Oil or Vegetable Oil
1-1/4 pounds Pork Tenderloin, cut bite size
1-1/2 pounds Sweet Potatoes, peeled and cubed
2 Poblano Chile Peppers or Bell Peppers, seeded and sliced
1 cup chopped White or Yellow Onion
1 tablespoon chopped Fresh Garlic
1/2 teaspoon Ground Cumin
1/4 teaspoon Cinnamon
1 (14 ounces) can Reduced Sodium Chicken Broth
1/2 cup Cold Water
1 cup Frozen Corn Kernels
1-1/2 cups Salsa

Preparation:

1. Heat 2 teaspoons of olive oil in a skillet.

2. Add the tenderloin pieces and cook until browned which takes about 7 minutes.

3. Remove the pork from the skillet.

4. Add the remaining olive oil to the skillet and add the vegetables.

5. Cover and cook for 5 minutes or until softened.

6. Add the spices and cook until fragrant which takes only a few seconds.

7. Add the liquids and bring to a boil.

8. Add the corn and cook for 5 minutes covered.

9. Add the browned pork and salsa and heat through.

10. Serve.

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