Pork Tenderloin Four Ways

If you have a chance to buy pork tenderloin fresh, it’s quite a versatile protein for a singleton, and you can take your time making various dishes.

Unfortunately, I bought mine frozen, so when I thawed it, I had to prepare (trim off fat and remove the silver skin) and use it in as soon as possible.

Pork tenderloin souvlaki – marinated (Kraft Zesty Italian dressing), threaded onto skewers with chunks of onion and sweet pepper (red, yellow and orange), and then broiled on the bbq or in the oven under the grill. Serve with starch of your choice. In this case, I had leftover Mexican rice in the freezer so that’s what I used.

 

Korean pork tenderloin roast – marinated in a Korean paste and served over plain rice. I boiled and served the marinade over the slightly charred pork.

 

Korean (Gochujang) Pork Tenderloin Marinade – serves 3-4

1 large piece of pork tenderloin (1 1/4 – 1 1/2 lbs)

1/2 cup gochujang
1/2 cup white wine vinegar
1/4 cup soy sauce
1/4 cup honey or brown sugar*
1-6 cloves of garlic, minced*
2 tbsp fish sauce (optional)
pinch of salt

* I used honey and only 1 clove of garlic

Pesto pork tenderloin roast – marinated in home made pesto and served with pesto fettuccine

 

Honey mustard pork tenderloin – Pan fried pork cutlet served with honey mustard dressing … it turned out I hadn’t taken a picture of the honey mustard over the pork itself, just over the raw broccoli so you’ll have to imagine. The protein was served with skin on, smashed potatoes.

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