Hawaiian Pork Tenderloin

I love tinkering with old recipes and turning into something my very own.  I had an old (2003) recipe from Gourmet Magazine for a pork tenderloin salad so I adapted it, leaving the salad for the side and making a couple little tweaks. We had Pete and his family over for dinner and I made my Hawaiian Pork Tenderloin.

Hawaiian Pork Tenderloin is sweet & spicy and delicious!

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Bam’s Apple and Onion Stuffed Pork Tenderloin

Fall in Michigan means apples. People flock to the many orchards to pick apples, buy apple pies, apple cider and other apple treats. My personal favorite sweet treat during apples season is caramel apples with nuts. But another fall favorite in my house is Bam’s Apple and Onion Stuffed Pork Tenderloin. And there are only 5 ingredients!

5 ingredients are all you need to make this delicious, juicy, and tender pork tenderloin

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Grilled Pork Tenderloin

We eat a lot of chicken, mostly due to my husband’s difficulty with eating, but I like to serve other meats as well. My husband is beginning to be able to taste some things and I like to experiment with flavors to determine which things he can taste. This grilled pork tenderloin is a relatively quick meal and it’s perfect with my easy, tasty marinade for pork.

Grilled-Pork-Tenderloin

Grilled Pork Tenderloin

Ingredients:

  • 1 pork tenderloin (approximately 1 lb.)
  • Marinade for pork (recipe follows)

Directions:

  1. Mix all ingredients for pork marinade and pour into a large zippered plastic bag.
  2. Place pork tenderloin in bag and roll around to coat the entire tenderloin.
  3. Squeeze air out of the bag and place on a large plate in the refrigerator for 1 hour.
  4. Heat grill to medium heat.
  5. Remove tenderloin from marinade and place on the heated grill.
  6. Discard marinade.
  7. Cook pork, turning to get even grill marks on all sides, until the internal temperature reaches 145° for medium rare and 160°F for medium. *Do not overcook as the tenderloin will become very dry.

I serve this with herb roasted potatoes and asparagus or fresh green beans. *I served the pork tenderloin medium as we had a guest who prefers it that way. I suggest you cook it to medium rare to keep it really juicy and tender.

 

Marinade:

  1. 1/4 cup extra virgin olive oil
  2. 3 tablespoons brown sugar, packed
  3. 2 tablespoons lemon juice
  4. 2 tablespoons Dijon mustard
  5. 3 cloves garlic, smashed
  6. 1/2 teaspoon dried thyme or 1 spring fresh
  7. 1 teaspoon Worcestershire sauce
  8. 1 teaspoon onion powder
  9. 1 teaspoon white wine vinegar
  10. 1/2 teaspoon kosher salt
  11. 1/2 teaspoon freshly ground black pepper

 

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