Showing posts with label pork tenderloin. Show all posts
Showing posts with label pork tenderloin. Show all posts

Saturday, January 6, 2018

Caribbean Spiced Pork Tenderloin #Recipe @PegCochran

Writers are often on deadline, and I'm sure all of you frequently have deadlines of your own.  That means a dinner that's quick and easy.  But it doesn't have to mean bland!  This pork tenderloin, spiced with cinnamon, cumin and chili powder and covered with a glaze is anything but ordinary!  But it's easy to make and doesn't take much time.

I made a few adaptations.  My tenderloin was 1/4 lb. shy of 1.5 lbs. so I reduced the quantity of the glaze and I cut back on the sriracha because hubby has a sensitive mouth when it comes to hot things!  You can play with it, and it still comes out great.


1.5 - 2 lbs. pork tenderloin

2 TBL olive oil
2 tsps. salt
1 tsp. cumin
1 tsp. chili powder
1 tsp. cinnamon
1/2 tsp. black pepper

3/4 cup brown sugar
2 TBL minced garlic
1 TBL sriracha 

Preheat oven to 350 degrees.

Heat the olive oil in an oven proof skillet over medium high heat until hot.

Whisk together the ingredients for the rub. Use your fingers to rub it all over the tenderloin.

Place tenderloin in hot skillet and brown on all sides.

Mix the glaze ingredients and spread mixture over the tenderloin.

Place in preheated oven and bake for about 20 minutes or until cooked through.

Slice and serve with pan juices drizzled over the top. 


Barnes & Noble

The USA Today bestselling author of Unholy Matrimony is back with a new Lucille Mystery! This time Lucille must track down the killer of a diet guru who had a lot more to lose than just a few extra pounds.

With her best friend Flo’s wedding approaching, Lucille is desperate to trim down and joins Weigh to Lose, a weight-loss program led by a clipboard-wielding harridan who’s as unattractively thin as she is shrill. When the bossy woman turns up dead with her throat slashed and a tasty-looking cannoli stuffed in her mouth, Lucille figures she got her just desserts.

But when the local police come up empty-handed, Lucille sinks her teeth into the mystery and narrows the list of suspects to a husband with a wandering eye, a sexy young Swedish au pair, and a gambler deep in debt to the wrong people. Until one of the suspects becomes the victim of another gruesome murder.

Afraid she’s bitten off more than she can chew and worried that she might be next on the killer’s list, Lucille puts her own neck on the line with a wild plan to trap the culprit and tip the scales of justice.

If you want a very funny murder mystery, then this book is for you. I’ve never laughed so hard while reading before.” —Goodreads, on Unholy Matrimony, Book 2 in the USA Today bestselling Lucille Mystery Series


NYC 1938.  Featuring Elizabeth "Biz" Adams, debutante turned crime photographer! 

Follow me on Facebook to learn about upcoming giveaways! 



Friday, June 23, 2017

Pork Tenderloin with Tarragon-Mustard Sauce

A few years ago my daughter introduced me to pulled pork, which quickly became a staple in our household. And we’ve always eaten pork chops, with or without bones. But somehow I missed the tenderloin phenomenon (despite a wealth of delicious recipes presented here on MLK)—which is kind of like the pork chop with all the outsides removed. It’s small, so it cooks quickly, and it’s a good size for two people.

I went hunting for recipes (I do that a lot), and as usual didn’t find one that was quite right. So I improvised—again. (My husband hates that. If he likes a dish, he wants a recipe, and he’s not happy when I tell him I made it up.) I did need a bit of guidance on timing, because overcooked pork tastes and chews kind of like an eraser. Don’t worry—you can cook pork to just past pink without worrying about trichinosis or whatever. If you’re worried, used a meat thermometer (but ignore the old cookbooks that tell you to cook it to 165 degrees, because by then it’s too late. The USDA recommends 145 degrees these days.)

Pork Tenderloin with Tarragon-Mustard Sauce
Ingredients: The Pork

one 1-1/2 pound pork tenderloin

1 tsp salt
1 tsp freshly ground black pepper
1/2 cup whole-grain mustard (brands differ—some are coarser than others, so use your favorite)
2 Tblsp olive oil

Dry the pork tenderloin and season with salt and pepper. Whisk together the mustard and olive oil. Using your hands (latex gloves in the kitchen are wonderful!) rub the mixture all over the pork. Let it sit until the pork reaches room temperature, about half an hour.

Preheat the oven to 400 degrees.

Place the pork on a wire rack on a rimmed baking sheet lined with foil. Place it in the oven for 15 minutes. Then reduce the heat to 350 degrees and cook for another 10 minutes (if you have a thermometer, test the internal temperature). Remove it from the oven, set it aside, and cover it loosely with aluminum foil.

Ingredients: The Sauce

4 Tblsp unsalted butter
3 Tblsp minced shallot
1/2 cup chicken broth
2-3 Tblsp Dijon mustard
1 cup heavy cream
2-3 Tblsp chopped fresh tarragon
   (or use dried if you can’t find fresh,
   but reduce the amount)

In a saute pan over low heat, melt the butter. Add the shallot and cook slowly until soft, about 5 minutes. Add the broth and continue to cook until most of the liquid has evaporated, about 5 minutes.

Whisk in the mustard and the cream and simmer until slightly thickened, about 5 minutes. Stir in the tarragon and taste for seasoning, adding salt and/or pepper as needed. 

To serve, slice the pork tenderloin into pieces (you can choose how thick you want it), place on a warm plate, and spoon the sauce over it. (Don’t feel guilty about all that heavy cream—the pork itself has very little fat.)

I'm between books right now. I'm working on four series (and one from each should appear in 2018), including one that's entirely new. I'm plotting/researching/writing all of them at once (it's sooo easy to get sidetracked on Google!), but you've all seen the only cover I have for any of them at the moment (A Late Frost, Orchard Mystery #11, coming November 2017).

So I'll give you a treat that I discovered while hunting for something else entirely. This is an image from a trade journal from 1889: it's my great-great-grandfather Silas A. Barton. (I have only one photograph of him, but I recognized him immediately when I opened the page.)

But there's more! My research on municipal electrification (for a coming book) revealed the interesting fact that the company for which Silas was treasurer and manager founded the gas and electric company in my current home town--and I've been writing checks to great-great-grandpa's company ever since I moved here. Small world, isn't it?

Have you readers found happy surprises when you weren't even looking? Writers, has a chance discovery changed the course of one of your books?

Saturday, September 3, 2016

Twice Cooked Pork Tenderloin a la Mark Bittman #Recipe @PegCochran

This recipe is from Mark Bittman of the NY Times.  I tried it and it was so good and so easy I had to share!  I've made no alterations or substitutions because it was that good!  Normally in the summer I grill a pork tenderloin with some kind of rub or marinade but it was raining (boo hoo!) so that was out of the question.  I happened on this recipe and decided to give it a try.  It's definitely company worthy!

1 boneless pork tenderloin
Salt and freshly ground black pepper
4 tablespoons butter, extra virgin olive oil, or a combination
1/2 cup water 
¼ cup cream
1 tablespoon Dijon mustard  

Dry tenderloin with a paper towel and season with salt and pepper to taste.

Heat a large skillet over medium-high heat then add 2 tablespoons of butter or oil or a combination of both.  Heat the fat until the butter foam subsides or the oil begins to take on a dimpled appearance.

Add meat to skillet and brown thoroughly on all sides.  This will take approximately 5 or 6 minutes.

Remove meat from pan and let pan cool slightly while you cut the tenderloin into one inch thick pieces.

Return heat to medium-high, add remaining butter, oil or combination to pan and when hot, add pork slices.  Brown on each side, approximately two or three minutes each.

Turn heat to low and remove meat to a platter and keep warm.

Add 1/2 cup water to the pan, turn the heat to high and cook, stirring, for a minute or two.  Reduce heat slightly, add cream and heat until sauce thickens slightly.  Stir in mustard and heat briefly.

Pour sauce over sliced pork.  Garnish with chopped parsley if desired.



RT Magazine Top Pick!

First in the Farmer’s Daughter mystery series set on a picturesque farm in Michigan, where Shelby McDonald runs a popular lifestyle and cooking blog, from the national bestselling author of the Cranberry Cove Mysteries.
On her blog, The Farmer’s Daughter, Shelby McDonald is growing her audience as she posts recipes, gardening tips, and her experiences raising two kids and running Love Blossom Farm in the small western Michigan town of Lovett.

Working the farm is demanding but peaceful—until that peace is shattered when the minister’s wife is murdered on Shelby’s property during a fund-raiser for a local church. But the manure really hits the fan when Shelby’s good friend veterinarian Kelly Thacker emerges as the prime suspect. Shelby decides to dig in and find the murderer by herself. As more suspects crop up, she’ll have to move fast—before someone else buys the farm. . . .



Monday, March 31, 2014

Pork Tenderloin with Mushroom Sauce in One Pot

Last New Year's I happened upon the best piece of pork I've eaten in a long while. There wasn't much of a recipe to it. I just salt and peppered it and popped it into the oven to roast. I think the key was the cut. It was rack of pork. I hadn't planned on making anything of the sort, and there was only one at the store. I figured it was meant for us.

Otherwise, the only cut I bother buying anymore is the tenderloin. Don't confuse it with a pork loin. The tenderloin is small, usually between 1 and 1.5 pounds. They're larger on one end and taper off completely on the other end. Pork loins run about 2 to 4 pounds. They're much bigger in comparison. 3 to 4 inches across with no tapering.

Pork loins are what my mother used to roast so beautifully. They're so lean now, though, that they really benefit from low, slow cooking. You'll note that for my tenderloin, the oven temperature is 400, yet it turns out soft and moist.

Interestingly, the National Pork Board says pork should only cook to 145 and should rest for 3 minutes. Hmm. I'll try that next time, but my pork went to 162 and was perfect. Just a little bit rosy inside when cut. I'll let you be the judge of the appropriate temperature.

This makes quite a bit of mushroom sauce. It would be great on pasta or with potatoes so you can savor every little drop.

Pork Tenderloin with Mushroom Sauce

oven-safe pan with lid

2 tablespoons olive oil
1 small pork tenderloin (see note above)
1/2 onion
1 celery stalk
1/2 teaspoon marjoram
8 ounce package cremini mushrooms (or white mushrooms)
3/4 cup chicken stock
2 tablespoons flour

Preheat oven to 400.

Heat the oil in a large oven-safe pan. Rinse the tenderloin, pat dry and rub with salt and pepper. Brown the tenderloin. Remove the tenderloin from the pan. Add the onions, celery and marjoram. Saute until the onions begin to soften. Add the mushrooms. When the mushrooms soften, add the chicken stock and stir in the flour. Nestle the pork tenderloin in the middle, cover and cook in the oven for 30 minutes. The meat should be around 160-170 when you take it out. Allow the pork to sit 5 - 10 minutes before slicing. Serve with mushroom sauce over it.

Use one pot. Less washing!

Sauce cooks along with the meat.

Coming in June!

Monday, May 21, 2012

Pork Tenderloin with Raspberry Cream Sauce

What's in your freezer? Seriously, what's in there that needs to be used? In my case, it's fruit! Fruit that we froze last summer that will be back in season soon. So I'm using up cherries and raspberries like crazy. Not that I mind!

Reduce raspberries
Like my protagonist, Sophie Winston, I like to keep a few goodies in the freezer in case company is coming. I live 45 minutes from my favorite grocery store, so a quick drive there and back eats up an entire morning. To be on the safe side, I keep a few things at the ready and one of them is usually pork tenderloin. It defrosts very nicely overnight, and it's always so tender.

Brown the meat

Since I have all these raspberries that need to be eaten, I made a raspberry reduction and added cream. I used 1/3 cup of balsamic vinegar, which gives it a serious kick. It's also sweet, thanks to sugar and honey, so it's a
De-glaze pan
nice combination of sweet and tart. *If you're sensitive to vinegar, you might want to cut back on the amount and use only one or two tablespoons.

Straining the sauce isn't necessary, although it's probably more attractive strained. I would take the extra step for company.

The sweet and tart combination would be great on venison, too. Or beef, or, well, I'm seriously thinking it might even be good on ice cream!  Either I've been watching too many cooking shows or I've been taken over by Natasha.

Pork Tenderloin with Raspberry Cream Sauce

15-16 ounces frozen raspberries
1/2 cup cognac
1/3 cup sugar
1-2 tablespoons or 1/3 cup balsamic vinegar*
2 tablespoons honey
pinch of thyme

2-4 tablespoons olive oil
2 pork tenderloins
salt & pepper

1 tablespoon butter

3 tablespoons heavy cream

fresh raspberries to garnish (optional)

Place the raspberries in a large pot. (If they have ice crystals on them, wash them off.) Add the cognac, sugar, balsamic vinegar, honey, and thyme. Bring to a boil, stir to combine, and reduce heat. Simmer uncovered about twenty minutes until it has thickened and the liquid is reduced by about half. (This can be done in advance and refrigerated.)

Preheat oven to 400. Pour the olive oil into an oven proof pan large enough to hold the pork tenderloins and heat at just under medium. Brown the tenderloins on all sides, approximately 10 minutes total. Place the pan in the oven and roast 12 - 15 minutes. A meat thermometer should read about 140 degrees. Remove from pan and let rest for 10 minutes before cutting.

Meanwhile, de-glaze the pan with a splash or two of water. Add the raspberry mixture to the pan, stir, and heat. Remove from heat, whisk in the butter and the heavy cream. If you wish, you may strain the sauce. Serve over the meat and garnish with fresh raspberries.



Saturday, March 24, 2012

My Favorite Sesame Noodles by Lucy Burdette

I'm a sucker for sesame noodles--all kinds. I love the gloppy, viscous ones they serve in Chinese restaurants, and my sister-in-law's standby with noodles and a separate sauce. But the ones I serve over and over when company's coming and the barbeque is humming have no peanut-ty sauce at all. They are spicy and salty with a tang that comes from the balsamic vinegar and they can be paired with just about anything at all. I found the original recipe in Bon Appetite magazine and have tweaked it over the years.


1 tablespoon peanut oil
1 tablespoons minced, peeled ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1.5 tablespoons sugar
1 tablespoon hot chili oil or chili paste with garlic--to taste!
1 pound linguine
12 scallions, cleaned and chopped
1/2 cup chopped roasted peanuts
1/3 cup chopped fresh basil, cilantro if desired

Heat the peanut and saute the garlic and ginger on medium heat for about a minute. Scrape this into a large bowl and add the sesame oil, soy sauce, vinegar, sugar, hot oil or chili paste, scallions, and sugar, and whisk these ingredients until well combined. Cook the noodles as directed, drain, and rinse. Add them to the bowl and mix well. Leave them at room temperature, tossing occasionally until the sauce is absorbed. Before serving, sprinkle with nuts, basil, and cilantro, if desired, and serve at room temperature.For this dinner, I also added some leftover pork tenderloin that had been marinated and grilled the night before, and then cut into matchsticks. Add some flash stir-fried snow peas or bok choy and dinner is served. Warning: I don't make these if just the hub and I are at the table--the temptation is to finish off the entire bowl! (The dish would also be delicious with grilled shrimp or chicken or crunchy cubes of tofu for the vegetarians.)

Lucy Burdette is the author of the Key West food critic mysteries featuring aspiring food critic and accomplished home cook Hayley Snow. AN APPETITE FOR MURDER is in stores now, and DEATH IN FOUR COURSES will be published in September.

To keep up on all the latest news, please feel free to "like" Lucy's page on Facebook or follow her on twitter!

Monday, November 21, 2011

Bacon-Wrapped Pork Medallions with Brandy, Fig, and Cherry Sauce

I shared this recipe in my newsletter recently, but it's so good that I couldn't keep it under wraps for too long.  It’s a delicious recipe with a sauce that I could eat with a spoon.  If you would like to sign up for my newsletter, please go to my website and scroll down to the sign-up box.

My test tasters loved it so much that they remembered it and requested it again.  Now I have to cook it for the people who weren't here for the official tasting. It is a little bit of work, but well worth the results!

This is a perfect dish for a special dinner when you're looking for something besides ham or turkey to serve.  I have a feeling that Dave will love it!

Bacon-Wrapped Pork Medallions
with Brandy, Fig, and Cherry Sauce

1 pork tenderloin
9 strips of uncooked bacon
salt and pepper

1/2 cup brandy
1/2 cup chicken broth
1/2 cup finely chopped onions
1/2 cup chopped dried figs
1/2 cup halved and pitted cherries
1/3 cup honey
3 tablespoons balsamic vinegar
1 tablespoon mustard

Combine all sauce ingredients and bring to a gentle boil.  Turn down to a simmer and let cook about forty-five minutes.

Meanwhile, preheat the oven to 350.  Lay each slice of bacon flat in a large roasting pan.  (The one that came with your oven will work fine.)  Cook in oven for 10-12 minutes.  It should be cooked through and getting crispy, but still soft enough to bend.

Raise the temperature of the oven to 400.

Slice the tenderloin into one-inch thick rounds.  Wrap a piece of bacon around each medallion and secure with a toothpick.  Place on a rack in a baking pan and roast in oven for 12-15 minutes or until the pork registers 140 degrees on a thermometer or is barely pink inside.

[If you prefer your bacon crispier, you can pop the pan under a hot broiler for 2 minutes, but be careful not to dry out the pork.]

Remove toothpicks, and serve with sauce.  Serves 3.