Soy-Marinated Pork Tenderloin

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Soy Marinated Pork Tenderloin | JessieWeaver.net

The first Christmas we were married, Mr. V and I spent alone in Nashville. We went and saw family over Thanksgiving, and planned on seeing more a little after Christmas. But at the time – I was a very tender 22 years old! – it felt devastating. I didn’t have any vacation time for my job, though, because I had just started on November 1. So it just was.

I cried in my cubicle, and then we moved on.


I planned a special Christmas Eve dinner. It’s legend in my nuclear family that the first Christmas Eve my parents were married, my mom made Cornish game hens for my dad. Every couple of years, she would repeat the tradition. I just knew that the pork tenderloin I planned on roasting would be that recipe for our family for years to come.

I followed Paula Deen’s recipe exactly, including the root vegetables, despite the fact that I’d never actually eaten or touched a rutabaga or turnip. I think I made a pie. We went to church at 5:30 and I thought I’d have plenty of time to roast the pork after we got back from the service to have a late dinner. (I vaguely remember this time when I wasn’t worried about feeding small children.)

But I kept looking at the pork, and it was hardly cooked. An hour … an hour and a half … why wasn’t it cooking like Paula swore to me it would?

Well, it turns out, that was because I didn’t know the difference between a pork loin and a tenderloin. I was expecting a huge roast to be magically done in an hour. I think after two hours or so, we were able to saw off the very ends to eat with our turnips. (Ick. I do not like turnips. Or parsnips.)

http://www.pauladeen.com/pork-tenderloin-with-root-vegetables

If you use actual pork tenderloin, this is a fairly simple but incredibly tasty dish. Marinate for a couple hours or overnight, toss in a dish, and roast it for awhile. The cinnamon-flecked meat is great with some roasted veggies and a salad. I roasted carrots and sweet potatoes around the meat, and it worked out great.

Soy-Marinated Pork Tenderloin

Cook Time: 45 minutes

Yield: 6 servings

Soy-Marinated Pork Tenderloin

Asian-inspired marinade gives this pork the perfect balance of sweet and salty. Adapted from Paula Deen.

Ingredients

  • about 1 1/2 lbs. pork tenderloin
  • 1/4 c. soy sauce
  • 2 T red wine or a splash of red wine vinegar
  • 1 T brown sugar
  • 1 T honey
  • 2 cloves garlic, minced or pressed
  • 1 tsp. minced ginger or 1/2 tsp. powdered ginger
  • 1/2 tsp. cinnamon
  • 2 green onions, sliced, white and light green parts

Instructions

In a measuring cup or bowl, whisk together soy sauce, red wine, brown sugar, honey, garlic, ginger, cinnamon, and onions. Place the pork in a gallon-sized zipper bag and pour marinade over it. Refrigerate for at least 6 hours.

Preheat oven to 350F. Place pork on a baking sheet. Surround with vegetables tossed with olive oil, salt, pepper, and garlic if desired. Bake for 35-45 minutes, until pork reaches an internal temperature of 145F. Let rest for 10 minutes before slicing.

http://www.jessieweaver.net/2017/11/soy-marinated-pork-tenderloin/

Korean Barbecue-Inspired Grilled Pork Chops with True Made Foods Veracha

This post may contain affiliate links. Please see my Disclosure statement for more details.

I received a package of True Made Foods from the company. No other compensation was received for this post.

Korean BBQ Pork Chops

For part of #CookoutWeek, I received a great little package from True Made Foods. It included their three current products: Ketchup, BBQ Sauce, and Veracha Hot Sauce. I love what True Made is doing – they use vegetables to naturally sweeten their sauces, cutting the sugars in half to make more nutritious sauces. And these sauces taste amazing.

True Made Foods Veracha Hot Sauce


As someone who tries to stick with real foods as much as I can, I love what True Made Foods is doing. For this recipe, I incorporated their Veracha Hot Sauce into an Asian-inspired marinade. Veracha is a thick, mildly spicy hot sauce, perfect for people like me who like things on the milder side. Veracha uses a combination of vegetables alongside jalapenos and cayenne to add the kick.

Everyone in our family enjoyed these grilled pork chops. I used my grill pan, because (like I said) our outside grill isn’t working right now. I’m sure they’d be even better with some charcoal flavor, too. 🙂

Asian ingredients

How can you go wrong with this cast of characters? I love having a big stockpile of Asian ingredients to throw together great marinades, sauces, stir-fries, and so forth.

Korean Barbecue-Inspired Grilled Pork Chops

Yield: 4-5 pork chops

Korean Barbecue-Inspired Grilled Pork Chops

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/2 tsp. fish sauce
  • 1/2 tsp. minced ginger
  • 1 tsp. sesame oil
  • 2T brown sugar
  • 1 to 2 T Veracha Hot Sauce (or other hot sauce, to taste)
  • 1/2 tsp. ground pepper
  • 2 cloves garlic, minced or pressed
  • 1 1/2 lbs. bone-in pork loin chops

Instructions

Whisk together all ingredients except pork chops in a bowl or measuring cup. Place pork chops in a large freezer bag, pour in marinade, and seal bag. Marinade in the refrigerator at least 4 hours, up to overnight.

When ready to grill, preheat grill to medium-high heat. If using a grill pan, coat lightly with grapeseed oil or other unflavored, high-heat oil. Remove pork chops from marinade and let sit on a plate at room temperature while grill heats.

Grill pork chops on one side for 4 minutes; flip and cook another 3 minutes or until chops read an internal temperature of 145F. Let rest for 10 minutes before servings.

http://www.jessieweaver.net/2016/06/korean-barbecue-inspired-grilled-pork-chops-with-true-foods-veracha/

I made a little dipping sauce from about 1/4 cup of the True Made Ketchup with 1 Tablespoon Veracha Hot Sauce. My 3-year-old loved it, although I didn’t think these needed a dipping sauce at all.

Don’t forget to go enter the awesome #CookoutWeek giveaway we have going on this week! And if you are interested in their products, you can follow True Made Foods on Instagram, Twitter, and Facebook.

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Honey Parmesan Pork Roast in the Crockpot

This post may contain affiliate links. Please see my Disclosure statement for more details.

It’s week 3 of the “Good and Good for You” pork challenge here at Vanderbilt Wife. I have been so thrilled by this challenge: we’ve found some great new recipes, had friends over each Thursday night, and may have established a new weekly tradition!

I all but command you to make one of these fiesty dishes for your honey for Valentine’s on Tuesday night. Neither takes a ton of time, but these two pork dishes are so tasty.

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These Indian kebabs I made from PorkBeInspired.com are fragrant and the spice rub is simple to make yet delightfully complex. You blend garlic, salt, herbs, lemon juice, olive oil, and water in a food processor (I used a mini chopper) and let the pork cubes marinate in the mixture for a few hours. Then thread the pork, sweet bell peppers, and sweet onions on skewers and grill for a short while. Delicious.

I served the skewers over couscous and with a Pineapple Raita. Raita is a traditional Indian yogurt dipping sauce. Mine is not super-traditional, I imagine, but I went with what I had and it turned out wonderfully. I’ll be sharing that recipe later this week.

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The cut of meat that is on sale this week at Publix is bone-in sirloin roast. I have to say that for the skewers, that’s probably not the best choice. Get a boneless roast or a tenderloin; much easier to cut up!

But since I had a roast, and I love pork roast, I felt like I needed to make, well, a ROAST! But of course, I wanted something special. I had seen Honey Parmesan Roast on Pinterest and it looked like it had that “je ne sais quois” factor.

A few of my taste-testers went gaga over the amazing “gravy” that’s on this roast. You might want to just drink it instead of bothering with the meat. And you know what? Go for it.

Our Honey Parmesan Roast was served alongside mashed potatoes and asparagus with bacon and goat cheese. (Thanks, Leslie!)

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Honey Parmesan Pork Roast in the Crockpot

Prep Time: 10 minutes

Cook Time: 8 hours

Honey Parmesan Pork Roast in the Crockpot

Adapted from Six Sisters’ Stuff and It’s a Keeper.

Thickening the gravy is optional, but you'll probably want the extra sauce to pour on some mashed potatoes or rice.

Ingredients

  • 3-4 lbs. bone-in sirloin pork roast
  • 1/2 c. honey
  • 2/3 c. grated Parmesan cheese (preferably real!)
  • 3 T soy sauce (LaChoy is gluten-free)
  • 2 1/2 tsp. dried basil
  • 4 cloves garlic, minced
  • 2 T olive oil
  • 1/2 tsp. salt
  • 2 T cornstarch
  • 1/4 c. cold water

Instructions

Place roast in slow cooker. In a small bowl, mix together honey, cheese, soy sauce, basil, garlic, olive oil, and salt. Pour sauce over roast.

Cook on low for 7-9 hours, until the roast is falling off the bone. Use tongs to remove pork to a serving dish.

Carefully pour the sauce into a saucepan or large skillet over medium-high heat. Whisk together cold water and cornstarch and pour into sauce. Bring to a boil and cook for 2-3 minutes, until the sauce has thickened to gravy consistency. Pour over roast and serve. Serve any extra gravy on the side. (Great over mashed potatoes!)

http://www.jessieweaver.net/2012/02/honey-parmesan-pork-roast-in-the-crockpot/

[GIVEAWAY OVER] So, hey! At the end of this four-week series, I am giving away a great package including coupons for $40 of fresh pork, a meat thermometer, a reusable bag, a pedometer, and a nice reusable water bottle. To enter, comment on any post in the series. You can comment once on each one, and then you’ll have four entries! I will choose a winner after the fourth post goes live around February 17.

Just leave a comment answering this question: which roast recipe from the Pork Be Inspired site looks good to you? I think I’d like to try Italian Porketta and Sassy Salsa Pork Loin.

Thank you to the Pork Board and theMotherhood for sponsoring this series of posts. I received coupons, a gift card, and a stipend for my time and groceries, but all opinions are my own.

Added to Ingredient Spotlight at Eat at Home.

Slow Cooker Pork Tenderloin in Garlic, Herb, and Red Wine Sauce

This post may contain affiliate links. Please see my Disclosure statement for more details.

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Right now I am participating in the most fun and interesting blog campaign I’ve ever done. The Pork Board and Publix are promoting “the other white meat” as a great way to get lean protein and eat more healthfully this year.

For four weeks, I’ll be sharing recipes for a specific cut of pork. This week, it is pork tenderloin.


We’ve decided to share the pork wealth by inviting some friends over to help us eat the pork each week. I hate having leftovers sitting forever in the fridge, and I love having people over, so it worked out well!

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Orange-Ponzu Pork Tenderloin with Stir-Fry

Yesterday I made two tenderloin recipes: this Grilled Orange-Ponzu Pork Tenderloin with Cabbage and Carrot Stir-Fry from the Pork Be Inspired site and a recipe I concocted myself from several sources, Slow Cooker Pork Tenderloin in Garlic, Herb, and Red Wine Sauce. To accompany the slow cooker pork, I made Jalapeno Creamed Corn as well.

Both platters were beautiful and went over well. Here were the thoughts from my panel of judges (my husband and three other adults):

  • The texture of the grilled meat was better than the texture of the slow-cooked tenderloin. (I used a grill pan, because I don’t have an outdoor grill.)
  • The Asian recipe could have used some spice. If I made it again, I would definitely add red pepper flakes to the stir-fry.
  • No one seemed to worry about the pink pork. The new standard is to cook pork to 145F so it doesn’t get dry. (Thanks to my sponsors for my lovely new digital meat thermometer! I’m so excited to finally have one.)

All in all I was pretty happy with both dishes, although I personally enjoyed the slow-cooker pork more. Here is the recipe … but make sure you read the blurb that comes after it!

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Slow Cooker Pork Tenderloin in Garlic, Herb, and Red Wine Sauce

Ingredients

  • 3 T dried minced onion
  • 1 1/2 tsp. dried parsley
  • 1 tsp. garlic salt
  • 1 tsp. turmeric
  • 1/2 tsp. celery seed
  • 1/2 tsp. sugar
  • 1 c. water
  • 1 c. red wine
  • 3 T soy sauce (LaChoy is gluten-free if you are on a GF diet)
  • 3-4 large cloves garlic, peeled and cracked
  • 2 lb. pork tenderloin, trimmed of silvery fat
  • black pepper

Instructions

In slow cooker, mix all ingredients except pork and pepper. Place pork in slow cooker and flip to coat well with liquid and spices. Sprinkle pork with black pepper.

Cook on low 3-4 hours or until pork is cooked to 145F. To serve, slice tenderloin and serve with jus from the slow cooker.

[The first six ingredients are just a homemade dry onion soup mix. If you are in a hurry or don't stock many spices, you can substitute one package of soup mix.]

http://www.jessieweaver.net/2012/01/slow-cooker-pork-tenderloin-in-garlic/

So, hey! At the end of this four-week series, I am giving away a great package including coupons for $40 of fresh pork, a meat thermometer, a reusable bag, a pedometer, and a nice reusable water bottle. To enter, comment on any post in the series. You can comment once on each one, and then you’ll have four entries! I will choose a winner after the fourth post goes live around February 17.

Just leave a comment answering this question: what tenderloin recipe from the Pork Be Inspired site looks good to you? I think I’d like to try Pork Egg Rolls and Pork Tenderloin Cancun with Chorizo Potatoes.

Thank you to the Pork Board and theMotherhood for sponsoring this series of posts. I received coupons, a gift card, and a stipend for my time and groceries, but all opinions are my own.

Tilapia with Honey-Tangerine Sauce

This post may contain affiliate links. Please see my Disclosure statement for more details.

Do you ever buy ingredients for a recipe … and then not make it, for weeks? Or is that just me? I kept putting off making Sauteed Tilapaia with Honey-Scallion Dressing because we did something else that night, or I didn’t feel like fish, or I didn’t feel like fighting with Libbie about it, etc, etc.

By the time I went to make it on this past Friday night, my scallions and lemon were far past usable (and either used for something else or thrown out). So I improvised and tweaked a little, creating a warm sauce instead of a cool salad dressing. I think it turned out wonderfully!

You could, of course, replace the tangerine juice with any other citrus for a different flavor. Tangerines are in season right now, so I grabbed one for twenty cents–cheaper than a lemon!


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Tilapia with Honey-Tangerine Sauce

Yield: 3-4 servings

Ingredients

  • 3-4 fillets tilapia or other firm, mild-flavored white fish
  • salt and pepper
  • 3 T olive oil, divided
  • 1 shallot, halved lengthwise and thinly sliced
  • 1 tangerine, juiced
  • 1 T honey
  • 1 1/2 T soy sauce (use LaChoy or tamari for gluten-free)
  • 1/2 tsp. sesame oil
  • 1/2 tsp. powdered ginger

Instructions

In a small saucepan, heat 1 T olive oil over medium-low heat. Add shallots and sweat them until they are soft. (Try not to brown them, although I was not too successful at that endeavor. The first time I burnt them. The second time they got brown because my heat was too high. I was not going to try a third time!)

When shallots are soft, add tangerine juice, honey, soy sauce, sesame oil, and ginger. Whisk until well-combined and let cook over low heat.

In a large saute pan, heat remaining 2 T olive oil over medium-high heat. Sprinkle fish fillets with salt and pepper and add to pan. Cook 3 minutes on each side or until fish is flaky. Remove from heat.

Bring sauce to a bubble over medium heat. Let cook until reduced by half, about 3-4 minutes. Sauce should be thicker but not goopy. Spoon sauce over fillets and serve.

http://www.jessieweaver.net/2011/04/tilapia-with-honey-tangerine-sauce/

Added to:
Mouthwatering Monday
Tasty Tuesday
Ultimate Recipe Swap (Fish on May 19, assuming I remember to link up!)
Parade of Gluten-Free Recipes at Heavenly Homemakers 
Share Your Sunday Best at Feels Like Home
Gluten-Free Recipe Link-up at Musings of a Housewife
Ingredient Spotlight at Eat at Home and at Finding Joy in My Kitchen (Citrus)

Weekend Bloggy Reading

 Countdown to 2011 with Finding Joy in My Kitchen

Menu Plan Monday / Cardamom Chicken

This post may contain affiliate links. Please see my Disclosure statement for more details.

I have a confession. I have been nearly in tears over trying to plan a menu for this week. It is totally unlike me! I guess the lost hours of sleep and the discomfort of the pregnancy are really starting to wear on me. I will be glad when this child makes her entrance–even though I know it means even less sleep! It will be nice to climb the stairs without breaking a sweat.

So Mr. V convinced me I should just make things I’ve made before. I have a habit of not doing that. Sure, I throw in favorites here and there but I honestly tend to just make new recipes a lot of the time. Here’s my basic old menu for this week.

Monday: pancakes. We have nothing to eat at home and I’m not going to be able to go to the store before dinner.


Tuesday: Malboro Man sandwiches

Wednesday: dinner at church (breakfast for dinner)

Thursday: Balsamic chicken and tortellini, vegetable

Friday: tacos (yes! I have some taco meat in the freezer so this should be super easy.)

Saturday: cardamom chicken, pasta, veggie

Sunday: raid the fridge/eat out

I usually don’t plan so many meals but these aren’t things that will produce leftovers. Usually my meal plan is pretty casserole-laden.

Cardamom Chicken with Salt and Pepper Crust

Prep Time: 5 hours, 15 minutes

Cook Time: 40 minutes

Total Time: 5 hours, 55 minutes

Yield: 3 servings

Serving Size: 2 chicken thighs

This simple recipe is REALLY delicious. But beware if you don’t already have cardamom. It’s very pricey. That little tiny bit really does pack a punch!

Ingredients

  • 4 cloves garlic, crushed
  • 3 T soy sauce
  • 2 T rice vinegar
  • 2 tsp. honey
  • 1/4 tsp. ground cardamom
  • 6 chicken thighs
  • 3/4 tsp. kosher salt
  • 3/4 tsp. freshly ground black pepper

Instructions

Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.

Preheat the oven to 400 degrees F. Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.

Roast in the oven for 40 minutes, or until chicken is browned and crisp and cooked through.

http://www.jessieweaver.net/2008/09/menu-plan-monday_29-2/