Best Pork Tenderloin With Corn Panzanella Salad And Yogurt With Mango Recipes

GRILLED PORK TENDERLOIN WITH SPICY CUCUMBER, APPLE AND MANGO SALAD

Grilled Pork Tenderloin with Spicy Cucumber, Apple and Mango Salad image

This recipe actually started off very different for me because I initially wanted to make my version of a Thai green papaya salad. I had the hardest time finding green papaya while I was visiting my in-laws, so I used what I found in the store: crunchy green apples, sweet tangy mango and cooling cucumber. Luckily, this quickly turned into one of my new favorite salads. It goes great with grilled pork, chicken, shrimp and fish.

Provided by Megan Mitchell

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

One 1 1/2-pound pork tenderloin
Grapeseed oil, for greasing
Kosher salt and freshly ground black pepper
1 English cucumber, cut into 3-inch-long matchsticks
1 green apple, cored and cut into 1/4-inch-thick half-moons
1 mango, pitted and cut into 1/4-inch-thick half-moons
1/2 cup loosely packed mint leaves, torn, plus whole leaves for garnish
1 small lime, zested and juiced
1 medium jalapeno, finely minced
1 clove garlic, minced or grated
1 tablespoon light brown sugar
1 tablespoon fish sauce
1 tablespoon tamari
2 teaspoons rice wine vinegar
1 teaspoon kosher salt
1/4 cup lightly salted, dry roasted peanuts, roughly chopped

Steps:

For the pork: Preheat the grill to medium-high, about 375 degrees F, or preheat a large grill pan over medium-high heat. Clean and oil the grill grates or grill pan.
Lightly oil the tenderloin and sprinkle with salt and pepper. Grill, covered, until you get nice grill marks and a thermometer inserted into the thickest part registers 145 degrees F, flipping once, 14 to 16 minutes. Remove to a cutting board and let rest for 5 minutes. Slice into 1/2-inch thick pieces and transfer to a large plate or platter.
While the pork grills, make the salad: Combine the cucumber with the apple, mango and mint in a large bowl. Combine the lime zest with the juice, jalapeno, garlic, brown sugar, fish sauce, tamari, vinegar and salt in a small bowl. Whisk together then pour over the salad (see Cook's Note). Add some of the peanuts, saving the rest for garnish.
Top the pork with the salad, mounding it high in the middle of the platter. Sprinkle with the reserved peanuts and a few mint leaves.

PANZANELLA

Panzanella image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

Ingredients

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

SOUTHERN PORK TENDERLOIN

Southern Pork Tenderloin image

I love this recipe because it's very easy and very much an under-20-minute recipe when you are in a hurry! I serve it with garlic mashed potatoes and a side of either mixed veggies or some sweet corn on the cob! I top it with my Mustard Pork Garnish recipe I have on site.

Provided by dferrell2

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups panko bread crumbs
1 tablespoon parsley flakes
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
1 (1 pound) pork tenderloin, cut crosswise into 1/2-inch thick slices
¼ cup olive oil

Steps:

Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides.
Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).

Nutrition Facts : Calories 359.7 calories, Carbohydrate 39 g, Cholesterol 49.1 mg, Fat 17.7 g, Fiber 0.4 g, Protein 23.6 g, SaturatedFat 3.2 g, Sodium 307.2 mg, Sugar 0.4 g