Boneless Pork Loin Centre Roast (Fillet) (Legacypork.com)
QUICK ROAST
Season roast with your favorite spice blend. Roast in a pre-heated 450F (232C) oven for 30 minutes or until internal temperature reaches 150F (66C). Let rest for 10 minutes before carving.
QUICK GRILL
Season roast with your favorite spice blend. Pre-heat barbecue to medium. Grill for about 15 minutes, turning once or twice until internal temperature reaches 150F (66C). Let rest for 10 minutes before carving.
Grilled Pork Filet
1 1/2 pounds pork filet
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup barbeque sauce
1. Prepare grill for indirect heat. Indirect heat comes from the perimeter of the grill or higher racks; not directly overn flame or coals.
2. Season meat with garlic powder, salt, and pepper.
3. Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
4. Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or to an internal temperature of at least 160 degrees. Slice pork, and serve.
Janna Kelley
Family & Consumer Science, Extension Educator
Pontotoc County Extension
1700 N. Broadway
Ada, OK 74820
(580) 332-2153
PORK FILLET DIANE
Ingredients: 1 Seasoned Boneless Pork Loin Centre Roast (Fillet) <http://www.legacypork.com/en/product-details.asp?pID=47>
2 Tbs lemon pepper
1 Tbs unsalted butter
2 Tbs lemon juice 30
3 Tbs Worcestershire sauce
1 Tbs Dijon mustard
2 Tbs fresh parsley minced
2 Tbs green onions, thinly sliced
Preparation:
Slice Fillet Roast into ?" (1.5cm) medallions (you should have about 18 slices). Sprinkle surfaces of medallions with lemon pepper. Melt butter in a heavy nonstick skillet over medium high heat. Sauté medallions 3 minutes per side. Transfer to a serving platter and keep warm. Add remaining ingredients to pan juices in skillet, adding accumulated juices from platter. Cook, stirring with pan juices, until heated through, about one minute; stir and spoon sauce over medallions.
Pork Tenderloin with Tangy Tomato Sauce southernfood.about.com
Ingredients:
·2 slices bacon
·1 to 1 1/2 pounds pork tenderloin
·1/3 cup chopped onion
·1 tablespoon butter or margarine
·1 can (8 ounces) tomato sauce
·3 tablespoons chopped sweet pickle or sweet pickle relish
·2 tablespoon vinegar
·1 teaspoon dried parsley flakes
·1 teaspoon sugar
Preparation:
Arrange bacon slices over pork tenderloin. Place tenderloin on rack in a shallow roasting pan. Tuck thin end of meat under. Roast, uncovered, at 350° for about 25 to 35 minutes, or until internal temperature is around 160°.
In a saucepan over medium-low heat, melt butter. Cook chopped onion in butter until tender; add tomato sauce, sweet pickle, vinegar, parsley flakes and sugar. Simmer, uncovered, for 10 minutes. Serve with roasted pork tenderloin. Pork tenderloin serves 4 to 6.
Pork Tenderloin With Pea Pods southernfood.about.com
Ingredients:
·2 tablespoons peanut oil or canola oil
·1 to 1 1/2 pounds pork tenderloin, cut into 1/4-inch medallions
·8 to 10 ounces fresh trimmed pea pods or frozen thawed
·1 rib celery, thinly sliced
·1 medium onion, quartered and sliced
·1/2 cup orange marmalade
·2 tablespoons chili sauce
Preparation:
Heat oil in large skillet over medium-high heat until hot. Add pork medallions; cook, stirring, for 3 to 4 minutes, or until pork is cooked through. Remove pork to a warm platter or dish; cover with foil and keep warm.
Reduce heat to medium. In the same skillet, combine all remaining ingredients; cook and stir for about 4 to 5 minutes, or until vegetables are just tender. Return pork to skillet; continue cooking, stirring, for 2 minutes longer, until hot. Serve with hot cooked rice.
Serves 4.
Pecan Crusted Pork Tenderloin southernfood.about.com
(Pork tenderloin is coated with a mixture of chopped pecans, bread crumbs, and seasonings)
INGREDIENTS:
·1 to 1 1/4 pounds pork tenderloin
·1/3 cup all-purpose flour
·1 teaspoon salt
·1/8 teaspoon pepper
·2 large eggs
·2 tablespoons water
·1 1/4 cup dried bread crumbs
·1/3 cup finely chopped pecans
·2 tablespoons dried parsley flakes
·1/4 cup vegetable oil
·3/4 cup water
·1 teaspoon chicken bouillon granules or base
PREPARATION:
With a sharp knife cut tenderloins into 1/4-inch slices. With a meat mallet gently pound each slice to about 1/8-inch thickness. In a shallow bowl or on waxed paper, combine the flour, salt, and pepper. In a shallow bowl or pie plate, whisk the eggs and water. In another shallow bowl or on waxed paper, combine bread crumbs, pecans, and parsley.
Dip the tenderloin pieces into flour mixture, then into the egg mixture, then into the bread crumb and pecan mixture, coating well.
Heat vegetable oil in a large skillet over medium heat. Cook tenderloin pieces, 1/3 or 1/2 at a time, until lightly browned on both sides and cooked through. Add more oil as necessary.
Place browned tenderloin on a warm platter or tray and keep warm while cooking remaining pieces.
Add the 3/4 cup water and chicken bouillon granules to the drippings in the skillet and bring to a boil, stirring to loosen browned bits; continue to boil for 1 minute. Pour over pork.
Serves 4.
Stuffed Roast Pork Tenderloin southernfood.about.com
Ingredients:
·cooking bag
·1 tablespoon all-purpose flour
·1 1/2 pounds pork tenderloins, trimmed
·1 tablespoon butter
·1 1/2 cups chopped sweet onion
·1/2 cup raw celery
·1/4 cup shredded carrot
·2 small cloves garlic
·dash leaf thyme
·dash black pepper
·1 1/2 cups cooked wild rice
·1/2 cup defatted chicken broth
·3 tablespoons cornstarch
Preparation:
Place flour in cooking bag and shake to coat the interior. Cut tenderloin lengthwise, stopping about 1/2-inch from cutting through. Open the split and flatten the meat out.
Sauté onions, garlic, celery, carrot, and seasonings in butter until tender. Add 1 1/2 cups cooked wild rice; stir to combine. Spread stuffing mixture over split meat. Fold meat back over itself. Tie with kitchen string. Add the tied tenderloin and chicken broth to the prepared cooking bag; close bag with the provided tie. Place the bag in a shallow baking pan. Bake at 350° until meat reaches an internal temperature of 160°, about 1 hour.
Pour broth into a sauce pan and skim off excess fat. Combine cornstarch with a few teaspoons of water and stir to dissolve. Stir into the broth; cook until thickened.
Serves 4 to 6.
Cinnamon Apple Pork Tenderloin southernfood.about.com
Ingredients:
1 to 1 1/2 pounds pork tenderloin
2 tablespoons cornstarch
1 teaspoon ground cinnamon
2 tablespoons brown sugar, packed
2 cooking apples, peeled, cored and sliced
2 tablespoons dried cranberries or raisins
Preparation:
Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.
Serves 4.
PORK TENDERLOIN with Tangy Tomato Sauce COOKS.COM
·2 slices bacon
·1 to 1 1/2 pounds pork tenderloin
·1/3 cup chopped onion
·1 tablespoon butter or margarine
·1 can (8 ounces) tomato sauce
·3 tablespoons chopped sweet pickle or sweet pickle relish
·2 tablespoon vinegar
·1 teaspoon dried parsley flakes
·1 teaspoon sugar
Arrange bacon slices over pork tenderloin. Place tenderloin on rack in a shallow roasting pan. Tuck thin end of meat under. Roast, uncovered, at 350° for about 25 to 35 minutes, or until internal temperature is around 160°.
Greek-Style Pork Pocket Sandwich COOKS.COM
1 pound boneless single loin pork roast, cut into julienne strips
1/2 cup Caesar-style dressing
2 pita loaves, halved
4 tablespoons cucumber dressing
1 small red onion, peeled and thinly sliced
Heat oven to 450 degrees F. Toss together pork strips and Caesar dressing; place strips in a shallow pan and roast until pork is crisp and lightly browned, about 10-12 minutes. Open each pita half to form a pocket; fill with some pork, top with a tablespoon of cucumber dressing and some onion. Serves 4.
Italian Pork Melts COOKS.COM
1 pound boneless pork roast, sliced into stir-fry strips
2 teaspoons olive oil
1/2 cup reduced-fat mayonnaise
4 6-inch submarine sandwich rolls, split
2/3 cup prepared pesto sauce
2 whole roasted red peppers, drained and halved
4 1-oz. slices part-skim mozzarella cheese
Heat oil in large nonstick skillet over medium-high heat; add pork strips to pan and brown nicely, stir-frying, remove from heat. While pork cooks, spread mayonnaise on bottom half of rolls; spread pesto on top half of rolls. Broil briefly just to lightly brown. Divide pork strips onto four roll halves, top with pepper pieces and a slice of cheese. Broil just until cheese is bubbly. Top with remaining half of rolls. Serves 4
Pork Au Jus Sandwiches COOKS.COM
1 pound boneless pork roast
1 envelope (from a 2.6 ounce box) onion soup mix
16 mushrooms, thinly sliced
1 teaspoon butter
4 crusty French rolls, split
Preheat oven to 350 degrees F. Coat pork roast with the soup mix, place in a shallow pan and roast for 45 minutes, until meat thermometer inserted registers 155 degrees F. Remove roast from oven and let rest for 5 minutes. Scrape any pan drippings into a microwave-safe measuring cup; add water to measure 1/3 cup. Cover and microwave on HIGH for 20-30 seconds, until boiling. Place mushrooms in microwave-safe container, top with butter and cover with plastic wrap. Microwave on HIGH for 45-60 seconds until mushrooms are tender. Slice roast and place in rolls; spoon over mushrooms and some of the pan juices. Serve immediately.
Pork Roast COOKS.COM
2 pound boneless pork roast
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon sage
1 teaspoon thyme
2 tablespoons vegetable oil
2 cups chopped onion
4 cloves garlic minced
1 cup apple cider
Mix the salt, pepper, sage and thyme together and rub over the surface of the pork roast. Let it sit overnight or a minimum of 2 hours in the refrigerator.
Heat the vegetable oil in a skillet and brown the roast on all sides.
Remove the roast to a baking dish.
Sauté the onions and garlic in the oil until the onions are limp.
Add the apple juice and bring to a boil.
Pour over the Pork Roast and cover the baking dish.
Bake at 325 degrees for 2 hours.
When done, remove the roast and let it "rest" covered with foil for 10 minutes before slicing. Pour the drippings from pan into a blender or food processor and blend until smooth. Reheat and pour over the sliced pork.
PORK ROAST COOKS.COM
"This roast is truly delicious," says Rita Applegate of La Mesa, California. "The mustard sauce complements the pork nicely."
· 1 teaspoon fennel seed
· 1 teaspoon caraway seeds
· 1 tablespoon reduced-sodium soy sauce
· 1/8 teaspoon ground mustard
· 1 boneless pork sirloin roast (1 pound)
· · SAVORY MUSTARD SAUCE:
· 1 tablespoon ground mustard
· 1/2 teaspoon cornstarch
· 2 tablespoons water
· 4-1/2 teaspoons light corn syrup
· 1-1/2 teaspoons cider vinegar
Combine fennel and caraway seeds. Combine soy sauce and mustard; rub over roast. Roll in seeds. Cover; refrigerate for at least 2 hours. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until a meat thermometer reads 160°. Cover and let stand for 10 minutes. For sauce, combine mustard, cornstarch and water in a saucepan until smooth. Stir in corn syrup and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with roast. Yield: 2 servings.
