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3 Simple pork tenderloin recipes

Smoky cherry chipotle pork tenderloin.

Smoky cherry chipotle pork tenderloin. Credit: Marge Perry

SMOKY CHERRY-CHIPOTLE PORK TENDERLOIN

1 (1 1⁄4-pound) pork tenderloin

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

1⁄4 cup cherry preserves

1 teaspoon balsamic vinegar

1⁄2 teaspoon smoked paprika

1⁄2 teaspoon ground cumin

1⁄4 teaspoon ground chipotle chili powder

 

1. Preheat oven to 425 degrees. Coat a baking sheet pan with cooking spray.

2. Season the pork with the salt and pepper; place on the pan and roast in the middle of the oven for 17 minutes. (It will be partially cooked at this point).

3. Meanwhile, combine the cherry preserves, balsamic vinegar, smoked paprika, ground cumin and chipotle chili powder in a small saucepan over medium heat and cook, stirring, 2 to 3 minutes until the preserves are melted. Brush on the pork, return to the oven and cook until an instant-read meat thermometer registers 145 degrees, about another 6 minutes. Remove from the oven, transfer to a cutting board and allow to rest 5 minutes before slicing. Makes 4 servings.

Nutritional analysis for each serving: 199 calories, 27 g protein, 14 g carbohydrates, 0 fiber, 4 g fat, 1 g saturated fat, 354 mg sodium

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BACON-WRAPPED PORK TENDERLOIN

1 teaspoon Dijon mustard

1 tablespoon chopped fresh parsley

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

1 (1 1⁄4-pound) pork tenderloin

4 slices bacon, cut across in half

 

1. Preheat the oven to 400 degrees. Coat a baking sheet pan with cooking spray.

2. Combine the mustard, parsley, salt and pepper in a small bowl; spread the mixture evenly over the entire pork tenderloin. Place the pork on the pan and drape the 8 slices of bacon across it at even intervals. Tuck the dangling sides under the pork.

3. Roast until an instant-read meat thermometer registers 140 degrees, about 20 minutes. Remove from the oven and heat the broiler. Place the pork under the broiler until the bacon is browned and crispy, about 3 minutes. Remove from the oven, transfer to a cutting board and allow to stand 5 minutes before slicing. Makes 4 servings.

Nutritional analysis for each serving: 182 calories, 29 g protein, 0 carbohydrates, 0 fiber, 6 g fat, 2 g saturated fat, 488 mg sodium

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CHINESE-FLAVORED PORK TENDERLOIN

1 (1 1⁄4-pound) pork tenderloin

1⁄2 teaspoon five-spice powder

1⁄2 teaspoon salt

2 tablespoons hoisin

2 tablespoons orange juice

1 teaspoon sesame oil

1⁄4 teaspoon cayenne

 

1. Preheat oven to 425 degrees. Coat a baking sheet pan with cooking spray.

2. Season the pork with the five-spice and salt. Roast 15 minutes.

3. Combine the hoisin, orange juice, sesame oil and cayenne. Brush over the pork and cook, basting occasionally, until an instant-read meat thermometer registers 145 degrees, about another 6 to 7 minutes. Remove from the oven, transfer to a cutting board and allow to stand 5 minutes before slicing. Makes 4 servings.

Nutritional analysis for each serving: 179 calories, 27 g protein, 5 g carbohydrates, 0 fiber, 5 g fat, 1 g saturated fat, 478 mg sodium

TIP: Brush a sweet glaze over the pork towards the end of cooking to avoid scorching.

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