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Archives for December, 2011

Baked Pork Tenderloin with Jerk Rub

Quick summary:  Apply a heavy coating of dry rub to the pork tenderloin.  Bake at 400 degrees for thirty to forty minutes until an internal temperature of 150 degrees is reached. If you want to make your own jerk paste give this recipe a try: Juice of one lime 3 cloves garlic, diced 1 small […]

Flattened and Grilled Pork Tenderloin

This is a whimsical way of grilling pork tenderloin.  It is a great way of highlighting a great rub or of making flavor packed pork strips for appetizers.  There are probably thirty different ways of using the end product that are more creative than what I have listed.  I would love to hear your ideas. […]

Side dishes

I’ll try to keep posting some interesting side dishes that go well with pork tenderloin.  As always, pasta, rice, baked beans, mashed potatoes, etc are good; they just get a little old after a while. Side #1:  Mixed Greens with Purple Hulled Peas Ingredients: 1/4 pound seasoning meat (tasso, smoked ham hock, etc) 1 lb […]

Pre Marinated Pork Tenderloin

I bought a “Farmlands” peppercorn pork tenderloin the other day for about ten bucks.  These really come in handy if you are not feeling too ambitious in the kitchen but want to have something quick and tasty.  I have cooked a couple of these and my family has consistently liked them. I did a little […]

Apple and Raisin Stuffed Pork Tenderloin

I was taken aback at how good this recipe turned out; this is a keeper!  The sweet part of the stuffing was a sauté of Granny Smith apple, yellow onion and golden raisins while the savory part was mild curry powder. Ingredients: 1 large Granny Smith apple, peeled, cored and diced 1 medium yellow onion, […]

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