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.
6 thoughts on “Pork Tenderloin Four Ways”
The pork looks good especially with the potatoes.
Good recipes, made all except the Korean one. Copied it will give it a try really sounds good.
I haven’t made it in a while. There are different hotness levels of gochujang from 1 (mild) to 5 (extremely hot) so you’ll have to keep any eye out for that if you haven’t bought it before. I use the pork braising liquid to make Korean style baked beans … never throw anything away if I can repurpose it.
Pork is one of my favourite proteins. I’ve got a pork loin roast thawing in the fridge right now that I’m doing a red chile pulled pork with tomorrow or the day after. Delicious in home made tamales as well as sandwiches, of course. 🙂
Sounds really good. I like a pork shoulder for pulled pork. The small end of a pork loin I have used for pork Wellington. Will have to put the gravy I make when I do on a post.
Pork Wellington?? That’s one on me.