Pork Tenderloin with Chimichuuri

Two Pork Tenderloins to serve four to six.

• Two cups loosely packed Cilantro
• 5 Cloves Garlic
• 2 tsp Salt
• 1tsp White Pepper
• 6Tbs Lime juice
• 1/3 C. Olive Oil

Pulse garlic in food processor. Add cilantro and pulse until finely chopped. Add lime juice, oil, salt and pepper and pulse until sauce just comes together.

Reserve ½ C. Chimichurri sauce.

Pierce tenderloins with a fork several times on each side and place in a large zip lock bag. Pour remaining sauce over pork and marinate 4 to 6 hours turning several times.

Bring tenderloins to room temperature. Heat a grill to 400 degrees, cook about 8 minutes per side.

Let the meat rest 5 to 10 minuets. Slice and drizzle remaining sauce over the sliced pork.

Pork Tenderloin with Mushroom and Wine Sauce

As it turns out people are actually still coming over here DESPITE my intense neglect. I've decided to try and post more regularly. I fixed dinner for Precious Oldest and friends last night, here is the menu.

Pork Tenderloin with Mushroom Sauce
Wild Rice
Asparagus

Two pork tenderloins, about a pound each. Mix together a good spoonful each garlic salt, cracked black pepper, thyme*. Sprinkle over pork and and rub in well. Leave to sit at room temperature for half an hour.

Heat two pats butter and some EVOO in a good sized sauce pan. Add ½ lb. baby portabellas: cleaned, stems removed, sliced thinly. Cook over medium heat, when they release their liquid season with salt, fresh ground pepper, thyme. Oh, and I threw in a little dry onion.

Mix ¾ C. beef stock, ¾ C. dry red wine and a spoonful corn starch. Add to mushrooms, stir and simmer 20 or so minutes to reduce. (Towards the end taste for seasoning and add a pat of butter to gloss.)

Grill tenderloins at about 400 degrees, 8 minutes per side. Cover with foil and let rest 5 to 8 minutes.

Slice pork and ladle sauce over sliced meat. People - it was awesome.

* I didn’t have fresh on hand so I used dried French Thyme. If you use ground thyme I would use less.

Asian Style Barbecue Pork

I have a BBQ sauce recipe that I love with chicken and beef, but I wanted to try something different for pork.

Asian BBQ Sauce

• 1 C. Ketchup (Shut it, it’s the best way)
  
• 1 Tbs. Each:
  Brown Sugar
  Rice Vinegar
  Soy Sauce
  Fresh Ginger
  
• 1tsp. Red Curry Paste (This is where you can turn up the heat if you'd like)
• Butter

Mix everything but the butter in a sauce pan, bring to a boil and simmer five or so minutes. Stir in one to two tablespoons of butter. (Gives the sauce a pretty gloss, and adds a little richness)

I used thick center cut, boneless chops, but I think this would work with pork tenderloin as well.

I had my grill at about 360 to 370 degrees, and used indirect heat. I brushed both sides of the chops with sauce. I went fifteen minutes per side, and basted a few times. I do NOT cook the crap out of my pork. If you feel the need, by all means go longer.

I served this with Basmati rice and asparagus. Spicy, tender, delicious.