Join "Jayni's Kitchen" this week for "Pork Perfection."
Host Jayni Carey will prepare the following recipes: Roasted Asian-Style Pork Tenderloin, Pork Tenderloin with Tomatillo Sauce and Grilled Pork Tenderloin Sandwiches.
A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.
Roasted Asian-Style Pork Tenderloin
2 pork tenderloins, 1 1/4 to 1 1/2 pounds each
1/4 cup soy sauce
2 tablespoons pineapple juice concentrate, thawed
3 tablespoons honey
2 tablespoons dry sherry
1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh ginger, finely chopped
1 large garlic clove, minced
2 green onions, finely chopped
1 tablespoon sesame oil
8 fresh or canned pineapple rings
2 tablespoons melted butter
Trim the silver skin and excess fat from the pork tenderloins.
Marinade: In a small bowl, combine the ingredients for the marinade and let stand for 15 minutes to allow the flavors to blend.
Line a large, shallow baking dish with aluminum foil and place the pork tenderloins about 2 inches apart in the dish. Pour half of the marinade over the pork (reserve the remaining marinade) and turn to coat them on all sides with the marinade. Roast the tenderloins in a 425 degree oven, basting with the pan juices 2 or 3 times, for 30 to 35 minutes, until they reach an internal temperature of 145 to 150 degrees. Transfer the tenderloins to a cutting board, tent with foil and let rest for 5 minutes.
Pour the reserved marinade into a small saucepan and simmer over medium heat for about 2 minutes.
Heat a large non-stick skillet over medium-high heat. Lightly brush the pineapple rings with melted butter and place them in the skillet. Sear the pineapple rings, about 2 minutes each side, until golden.
Slice the pork tenderloins into 1/2 -inch thick slices and arrange them on dinner plates. Drizzle the pork with the warm marinade and garnish with pineapple rings. Serves 4 to 6.
Pork Tenderloin with Tomatillo Sauce
1 pound fresh tomatillos
4 tablespoons olive oil, divided
1 cup onion, chopped
2 Anaheim chile peppers, seeded and finely chopped, or 1 4-ounce can chopped green chiles
1 or 2 jalapeÃ±o peppers, seeded and finely chopped (optional)
2 garlic cloves, finely chopped
1/2 cup chicken broth
salt & black pepper, to taste
2 pork tenderloins, 1 to 1 ? pounds each
2 teaspoons cumin seed, coarsely ground
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 to 3 tablespoons olive oil
cooked Mexican-style rice
Tomatillo Sauce: Remove the papery husks from the tomatillos, rinse well and cut them into quarters. Heat 2 tablespoon of olive oil in a skillet over medium-high heat. Add the tomatillos and cook until browned, turning often. Pour the tomatillos into a food processor and process until smooth. In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium-low heat. Add the onion, Anaheim chiles, and jalapeÃ±o peppers and cook until tender. Add the garlic and cook for 1 minute more. Stir in the pureed tomatillos and chicken broth. Season with salt and pepper. Simmer the sauce for about 10 minutes, stirring occasionally.
Trim the silver skin and excess fat from the pork tenderloins. Slice the tenderloins into medallions about
1 ?-inches thick. Combine the cumin, salt and pepper in a small bowl. Press the mixture into both sides of the pork medallions. Heat 2 to 3 tablespoons of olive oil over medium-high heat in a large braising pan or skillet with a lid. Add the medallions and brown for 2 to 3 minutes. Turn the medallions over and cook for 1 minute more. Pour the tomatillo sauce over the pork, cover the pan and reduce the heat to low. Simmer for 5 to 8 minutes, until the pork medallions are tender, but still pink in the center. Serve with Mexican-style rice. Serves 4 to 6.
Grilled Pork Tenderloin Sandwiches
1 tablespoon white wine vinegar
1 large garlic clove, crushed
1/2 teaspoon fresh thyme, chopped (1/4 teaspoon dried thyme)
1/2 teaspoon fresh marjoram, chopped (1/4 teaspoon dried marjoram)
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons olive oil
1 pork tenderloin, 1 to 1 ? pounds
mayonnaise, onion slices, tomato slices, dill pickle slices and lettuce leaves
Marinade: Place the white wine vinegar, garlic, thyme. marjoram, salt and pepper in a small bowl. Whisk in the olive oil.
Trim the silver skin and excess fat from the pork tenderloin. Slice the tenderloin into medallions about
1 ?-inches to 2 inches thick. Place each medallion between two pieces of plastic wrap or waxed paper, and using a smooth meat mallet, evenly pound each medallion to ?-inch thickness. Place the pounded pork tenderloin pieces in a large baking dish and coat with the marinade; then turn over to coat the other sides. Cover and refrigerate for 1 to 2 hours.
Grill the pork tenderloins over medium-high heat on a covered gas or charcoal grill for 2 to 3 minutes each side. To serve, slather the buns with mayonnaise. Place each piece of tenderloin on a bun. Top with onion, tomato, pickles and lettuce. Makes 4 to 6 sandwiches.
- Recipes by Jayni Carey