This Mexi-inspired recipe will please most tastes (sans vegetarians). The lightly seasoned pork has good flavor without being dominated by the rub, which is a combo of paprika, brown sugar, chile powder and allspice. After I put the rub on the pork, I put it back in the fridge for a few hours while I took the kids swimming. When we got back from the pool, I proceeded with the recipe and made the tomato sauce and grilled the pork. The sauce, which is basically a salsa, is a delicious compliment to the perfectly cooked, super-tender pork tenderloins.

The jalepeno pepper that I used for the fire-roasted sauce was on the tame side so I also added a little chopped chipotle chile to the simmering sauce. This added the kick that I was looking for and provided a bit more smoky flavor, too. Leftover sauce is great as a dip with chips!

Menu idea: Dry Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce, Two-Bean & Corn Salad, Green Salad with Southwestern Vinaigrette, and Blueberry-Lemon Cornmeal Cake.

Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce
-recipe from Weber’s Real Grilling™ by Jamie Purviance

Makes 4 servings.

Sauce
8 ripe, plum tomatoes, stems removed
1 jalapeño chile pepper, stem and seeds removed
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped red onion
1/4 cup tightly packed fresh cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced garlic
Kosher salt
Ground black pepper

Rub
1 teaspoon paprika
1 teaspoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon pure chile powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice

2 pork tenderloins, about 1 pound each, trimmed of excess fat and silver skin
Extra-virgin olive oil

Prepare the grill for direct cooking over high heat (450° to 550°F).

Brush the cooking grates clean. Grill the tomatoes and jalapeño over direct high heat, with the lid closed as much as possible, until blackened and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeño will take 2 to 3 minutes. Put the tomatoes and jalapeño in a food processor along with the remaining sauce ingredients, and process until smooth. Season with salt and pepper. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.

In a small bowl, mix the rub ingredients.

Trim any excess fat and sliver skin from the tenderloins. Lightly brush the tenderloins on all sides with oil and season evenly with the rub, pressing the spices into the meat.  Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling. Reduce the temperature of the grill to medium heat (350° to 450°F).

Grill the tenderloins over direct medium heat, with the lid closed as much as possible, until the pork is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with the sauce.

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Tags: allspice, basil, brown sugar, chile powder, cilantro, dry rub, fire-roasted tomato sauce, garlic, Grilling, jalapeno, lime, onion, paprika, pork tenderloin, tomatoes

I could eat stir-fries just about every day. It’s a great way to make a quick meal plus there’s a bazillion different ways to make them, which means you never get bored with the same ol’ thing. Here’s a recipe I found recently that features stir-fried strips of pork with thinly sliced sweet red pepper and spicy jalepeno chiles. 

I used boneless pork loin chops (they were on sale) instead of the pork tenderloin, which worked fine but the tenderloin would’ve been more tender. Thinly sliced chicken breast would be a good substitute for the pork, if you prefer. Serve with steamed jasmine rice.

Spicy Stir-fried Pork with Garlic and Chiles
-recipe from America’s Test Kitchen 30-Minute Suppers (Winter 2010)

Pork tenderloin is the ideal cut for stir-frying because of its tender texture and meaty flavor. Serves 4.

1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons lime juice
1 1/2 tablespoons brown sugar
1 large pork tenderloin (about 1 pound), sliced crosswise into 1/4-inch pieces (see note below)
Salt and pepper
2 tablespoons vegetable oil
1 red bell pepper, seeded and sliced thin
2 jalapeno chiles, seeded and sliced thin
4 garlic cloves, minced
2/3 cup chopped fresh basil

Whisk soy sauce, fish sauce, lime juice, and sugar in bowl until sugar dissolves.

Pat pork dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large nonstick skilled over medium-high heat until just smoking. Brown half of pork, 1 to 2 minutes per side. Transfer to bowl and repeat with additional 2 teaspoons oil and remaining pork.

Add bell pepper, jalapenos, and remaining oil to empty pan and cook until just softened, about 3 minutes. Add garlic and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds. Return pork and any accumulated juices to pan. Stir in soy sauce mixture and cook until slightly thickened, about 1 minute. Off heat, stir in basil. Serve.

Test Kitchen Note: To make the pork easier to slice, freeze the tenderloin for 15 minutes until slightly firm.

Tags: basil, fish sauce, garlic, jalapeno chiles, lime juice, pork tenderloin, red bell pepper, soy sauce, stir-fry

This quick and easy Asian-flavored dish is perfect for a weeknight meal. I followed the recipe except for adding some red bell pepper that I needed to use up. The fresh linguine I used worked great, but next time I’ll try the recipe using fresh Chinese noodles.

Pork and Broccoli Lo Mein
-recipe from America’s Test Kitchen 30 Minute Suppers (Winter 2010)

Cooking the pork in two batches ensures excellent browning and flavor development. Serves 4.

1 (9-ounce) package fresh Chinese egg noodles (see note below)
Salt and Pepper
2 tablespoons toasted sesame oil
3 tablespoons oyster sauce
3 tablespoons soy sauce
2 teaspoons cornstarch
1/2 cup water
2 tablespoons vegetable oil
1 large pork tenderloin (about 1 pound), sliced into 1/4-inch pieces
1 (16-ounce) bag broccoli florets
8 scallions, cut into 1-inch lengths
2 garlic cloves, minced

Bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook until tender, about 4 minutes. Drain noodles in colander and rinse under water until cool. Drain thoroughly, then toss with sesame oil.

Whisk oyster sauce, soy sauce, cornstarch, and 1/4 cup water in bowl. Heat 1 tablespoon vegetable oil in large skillet over medium-high heat until just smoking. Brown half of pork, 1 to 2 minutes per side. Transfer to bowl. Repeat with remaining vegetable oil and remaining pork.

Add broccoli and remaining 1/4 cup water and cook, covered, until broccoli is just tender and water has evaporated, 3 to 5 minutes. Add scallions and garlic and cook until fragrant, about 1 minute. Return pork and any accumulated juices to pan. Stir in noodles and oyster sauce mixture and toss until well coated, about 2 minutes. Serve.

Test Kitchen Note: Fresh linguine can be substituted for the noodles.

Tags: broccoli, Chinese egg noodles, lo mein, pork, pork tenderloin

 This quick and easy weeknight meal is better than takeout any day: tender pieces of pork in a gingery, hoisin-based sauce studded with cashews and garnished with fresh cilantro…delicious!

I used 50% Less Salt Roasted & Salted Cashew Pieces from Trader Joe’s, which meant I didn’t need to chop any cashews and they were less expensive than whole cashews. If you’re watching your sodium intake, you may want to use low sodium soy sauce. Other than that, the recipe is very straight-forward. If you’re serving four people, be sure to serve with rice and a few side dishes (stir-fried veggies, potstickers, etc.). You may even want to double the recipe if you’re serving big eaters.

Stir-Fried Cashew Pork
-recipe from America’s Test Kitchen

Test Kitchen Note: Pork tenderloin is easier to slice when partially frozen. If time allows, freeze the tenderloin for 15 minutes or until slightly firm. Serve finished dish with white rice.

1/3 cup hoisin sauce
2 tablespoon soy sauce
1/2 teaspoon red pepper flakes
1/3 cup water
2 tablespoons vegetable oil
1 pork tenderloin (3/4 to 1 pound), cut into 1/4-inch strips
1 tablespoon grated fresh ginger
1 cup roasted unsalted cashews, half coarsely chopped, half left whole
1/4 cup fresh whole cilantro leaves

Combine hoisin sauce, 1/3 cup water, soy sauce, and pepper flakes in medium bowl. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until just smoking. Add half of pork and cook until no longer pink, about 2 minutes; transfer to plate. Repeat with additional 2 teaspoons oil and remaining pork.

Add remaining oil to empty skilled and heat until shimmering. Cook garlic and ginger until fragrant, about 30 seconds. Add hoisin mixture, cashews, pork, and any accumulated juices to pan and cook until thickened, about 1 minute. Sprinkle with cilantro. Serve.

Tags: Asian, cashew, pork, pork tenderloin, stir-fry