TERIYAKI, DIJON PORK TENDERLOIN W/ MUSHROOMS/ONION/BAKED APPLE
My entry into the 2009 Canadian Living Magazine Cook of the Year Contest. The recipe did not make the cut, but it is tasty and certainly worthy of sharing. You will note the absence of salt and/or pepper. I am thinking there is sufficient sodium and seasonings in the Teriyaki sauce and Dijon Mustard to justify eliminating additional seasoning from the recipe.... Salt/Sodium should never overpower other ingredients. If additional salt is requested, by all means, do provide it, but suggest that they taste first, and salt second. Pork Tenderloin can be purchased from your local supermarket in packages of two tenderloins, weighing approximately one kilo. This is usually sufficient for a dinner serving 4. This recipe was originally developed to serve 8; you will therefore require two packages of pork tenderloin - 2 loins per package..... As they say in Ontario "PUT PORK ON YOUR FORK".
Provided by TOOLBELT DIVA
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Oven 350°F.
- Peel, core and rough chop the apple. In a small, covered sauce pan add 1/3 C water and chopped apple. Over medium/low heat, cook into unsweetened apple sauce. If the apple sauce is a bit lumpy, that's OK; it will cook down during the roasting process. Mix well, then set aside for later use.
- Clean and quarter mushrooms.
- Add about 2 tbsp extra virgin olive oil to a saute pan deep enough to hold all the mushrooms, with stems, and sliced onion. Over medium heat, clarify onion; add mushrooms and garlic; cover the pan, and allow to saute, for about 5 minutes.
- Add rubbed sage to mushroom/onion mixture and combine well. Remove from heat.
- In a mixing bowl, place honey, teriyaki sauce, Dijon mustard; add unsweetened apple sauce (which you had set aside).
- Add mushrooms and onion to honey mixture and mix well.
- Add additional olive oil to same frying pan and brown pork tenderloin on all sides.
- Arrange pork tenderloin in oval, roasting pan with a cover. Roasting pan should comfortably accommodate all 4 tenderloins. Pour prepared mushroom/onion mixture over tenderloins in roasting pan. Cover and bake one hour.
- When done, remove tenderloin from roasting pan to warmed serving platter. Cover with foil and allow to sit for about 10 minutes. Return roasting pan to low heat on stove top, to keep the sauce hot.
- Carve each tenderloin in half. You will have 8 tenderloin pieces, 6 to 8 oz. each. Arrange on warmed serving platter and spoon mushroom/onion sauce over the meat. Arrange cherry tomatoes around the serving platter; garnish with sprigs of fresh herbs.
- Serve with rice, orzo, potatoes, and vegetables of your choosing; additional sauce in a gravy boat would not go amiss.
HONEY DIJON PORK TENDERLOIN
It's hard to believe such an elegant dish is table ready in a half hour. To cut prep time, use a food processor to slice the onion and mushrooms. Steamed vegetables make a quick side dish. I found this recipe in Country Woman magazine. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Pork
Time 16m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Flatten pork slices to 1/2-inch thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook pork in oil in batches until juices run clear. Remove and keep warm.
- In the same skillet, saute onion and mushrooms in butter until tender. Add garlic; saute 1 minute longer. Stir in the milk, mustard, soy sauce and honey. Return pork to the pan; heat through. Serve with noodles.
Nutrition Facts : Calories 287.2, Fat 15.1, SaturatedFat 5.9, Cholesterol 91.6, Sodium 591.7, Carbohydrate 11, Fiber 0.7, Sugar 5.5, Protein 26.8
TERIYAKI PORK TENDERLOIN
Provided by Ellie Krieger
Categories main-dish
Time 55m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.
- Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.
HONEY DIJON PORK TENDERLOIN
I thought cooking pork tenderloin couldn't get any easier then I discovered I don't even have to be home to make it!
Provided by Budgiegirl
Categories High Protein
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle pork tenderloin with salt and pepper; place in slow cooker.
- In a small bowl, combine remaining ingredients; pour over pork tenderloin, turning pork to coat all sides.
- Cover and cook on LOW 7 to 8 hours (HIGH 3 1/2 to 4 hours).
Nutrition Facts : Calories 197, Fat 4.2, SaturatedFat 1.4, Cholesterol 73.7, Sodium 287.2, Carbohydrate 14.5, Fiber 1.3, Sugar 11.8, Protein 24.1
MARINATED TERIYAKI PORK TENDERLOIN
In Hanover, Massachusetts, Kristen Croke relies on a handful of ingredients for this moist and tender main course. "When there are just two of us for dinner, I prepare one tenderloin and marinate the other in the freezer for later use," she explains.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Place the tenderloins in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 25-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with pan drippings.
Nutrition Facts : Calories 217 calories, Fat 8g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 317mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
TERIYAKI PORTOBELLO MUSHROOMS
Make and share this Teriyaki Portobello Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Use a 2-quart slow cooker.
- Put the olive oil into the bottom of your slow cooker and smear it around.
- After washing the mushrooms, remove and discard the stems, and cut the mushrooms into thirds.
- Place them into the slow cooker.
- Add the brown sugar, soy sauce, mustard, and ginger.
- Toss the mushrooms with spoons (or use your hands) until the flavorings are evenly distributed.
- Cover and cook on LOW for 5 hours, or on high for about 3 hours.
- Can serve over rice or either hot or cold in a sandwich.
Nutrition Facts : Calories 88.5, Fat 3.9, SaturatedFat 0.6, Sodium 515, Carbohydrate 11.9, Fiber 1.6, Sugar 9.7, Protein 3.4
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