Rosemary-apple Grilled Pork Tenderloin

[biondetta]

I had a pork tenderloin that I wanted to do something new with yesterday, so I did a search for a grill recipe here and I ended up going with a recipe that Tizzylish posted back in June. It sounded quicky and easy to do, and with the potential for some nice flavors, so I gave it a shot.

This is one of the BEST pork recipes I've ever had! Wow! Lots of flavor and the meat was so incredibly tender. The husband-type-person kept saying it was "like buttah", and it really was.

I let it marinate for four hours, instead of the two hours, but considering you baste as it's cooking, I'm sure the two hours is just fine. I've still got a half can of apple juice concentrate. I think I might have to make this again tomorrow! I'm definitely going to have to look into the Crazy Plates book it came from.

Oh, and I served it with a CL recipe for creamed corn with leeks and bacon. A very good match.

Love Me Tenderloin AKA Grilled pork tenderloin in a rosemary-apple marinade

Recipe By :By Janet and Greta Podleski
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup frozen apple juice concentrate -- thawed
2 tbsp honey mustard
2 tbsp minced -- fresh rosemary
1 tbsp olive oil
2 cloves garlic -- minced
1 large shallot -- minced
1/4 tsp black pepper
1 1/2 pounds pork tenderloin -- trimmed of fat

Combine all ingredients except pork in a small bowl. Pour marinade over pork in a glass baking dish or a large, heavy-duty, resealable plastic bag. Turn pork to coat it evenly with marinade. Marinate for 2 hours in refrigerator.

Prepare grill. Remove pork from marinade and cook over hot coals for about 15 minutes, turning several times and basting frequently with reserved marinade. The outside should be nicely browned and the inside should still have a trace of pink. Let pork rest for 5 minutes before carving. Slice into 1/2 inch thick slices and place on a serving platter. Bring any remaining marinade to a boil and drizzle over pork. Serve immediately.

Description:
"Grilled pork tenderloin in a rosemary-apple marinade

Love me tenderloin,
Grill me true,
Never let me burn.

Though it looks like it ain't nothing but a grilled pork, it's really
a fabulous dinner choice when you're having company. And it's so darn
tasty, your guests will say, "Thank you! Thank you very much!""
Source:
"'Crazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You!'"


NOTES : Per serving: 199 calories, 6.4 g fat, 1.4 g saturated fat, 24.2 g protein, 9.7 g carbohydrate, 0.1 g fiber, 73.7 mg cholesterol, 135.3 mg sodium

[bbenedict]

Thanks for posting this recipe. It sounds wonderful and would be perfect for my October supper club. The theme is "Fall Harvest" (apples. squash, pumpkins etc.)

I MIGHT have to try it out before then though, not sure I can wait!

Bonnie

[sharris315]

I missed this one in June--so thanks for bringing it back up, biondetta. (AND thanks, Tizzylish for the original post :) ) That cookbook sounds good, too. Does anybody have any other favorites from it?

This recipe is definitely on my menu for this week.

Shar

[Tizzylish]

Glad you liked it, we love it here, that and the Korean pork tenderloin from CL are in heavy rotation. I'm hoping their new book shows up in stores here this Christmas, its on my list. :)

Sharris315, I don't have the book, only a couple recipes given to me by a friend as recommended to try, I did try their Chicken Catcha Tory, Greek With Envy, and Ding-a-linguine and we really like them.

* Exported from MasterCook *

Chicken Catcha Tory

Recipe By :By Janet and Greta Podleski
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless -- skinless chicken
breast halves, cut into one-inch cubes
1 cup chopped onions and chopped green bell
pepper
3 cups sliced mushrooms
1 can tomatoes -- (14 1/2 ounces)
undrained, cut up
1 cup tomato sauce
1 can tomato paste -- (6 ounces)
1/2 cup dry white wine
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
2 cloves garlic -- minced
1/2 teaspoon salt
1/4 teaspoon black pepper
12 ounces uncooked spaghetti or linguine

1. Preheat oven to 350 degrees.

2. Combine all ingredients except pasta in a large bowl, and mix well. Transfer mixture to a small roasting pan or large casserole dish. Cover and bake for one hour, until chicken is very tender.

3. Ten minutes before cooking time has ended, prepare pasta according to package directions. Serve chicken and sauce over hot pasta.

(Hint: To reduce the sodium content of this recipe, use no-salt-added tomatoes and low-sodium tomato sauce.)


Description:
"Try this low-fat version of popular entree chicken cacciatore!"
Source:
"'Crazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You!'"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 91 Calories; 1g Fat (7.3% calories from fat); 4g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 903mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Ding-a-linguine

Recipe By :By Janet and Greta Podleski
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
¼ tsp olive oil
2 cloves garlic -- minced
¼ cup minced shallots
6 oz Canadian bacon -- chopped
cup evaporated 2% milk
¼ cup whipping cream
12 oz. uncooked linguine pasta
1 cup frozen green peas
1/3 cup chopped fresh parsley
2 tbsp grated Parmesan cheese
¼ tsp salt
1 Pinch pepper





In a small non-stick saucepan, heat oil over medium heat, cook garlic and shallots, stirring, for 2 to 3 minutes or until shallots begin to soften, being careful not to burn them.

Add bacon, cook for 3 minutes. Stir in evaporated milk and cream; simmer over medium-low heat for about 5 minutes or until thickened slightly.

Meanwhile, in saucepan of boiling salted water, cook linguine for 5 minutes. Add peas; cook for 3 to 5 minutes or until pasta is tender but firm.

Drain pasta and peas and return to pot, reserving ½ cup cooking water. Add sauce, reserved cooking water, parsley, Parmesan, salt and pepper; toss to coat.


Description:
"For the kitchen dummy, here’s a dinner that’s yummy. This healthier,
delicious version of linguine carbonara is goof proof – even for the
confirmed culinary klutz."
Source:
"'Crazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You!'"


NOTES : Per serving: 510 calories, 25 g protein, 12 g fat, 75 g carbohydrate, 5 g fiber, 45 mg cholesterol
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Greek With Envy

Recipe By :By Janet and Greta Podleski
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb cheese-filled tortellini
1 cups diced peeled English cucumber
10 cherry tomatoes -- halved
3/4 cup chopped bottled roasted red peppers
3/4 cup crumbled light feta cheese (3 oz)
1/2 cup chopped green onions
1/3 cup chopped red onion
2 tbsp chopped fresh oregano (or 2 tsp dried)
1/4 tsp pepper
Dressing:
1/3 cup fat-free Italian salad dressin
1 tbsp balsamic vinegar and lemon juice
1 tsp liquid honey and Dijon mustard


Dressing: In small bowl, whisk together salad dressing, balsamic vinegar, lemon juice, honey and mustard; set aside.

In large pot of boiling salted water, cook tortellini for 8 to 12 minutes or until tender but firm. Drain and rinse under cold running water; drain well and transfer to large bowl.

Add cucumber, tomatoes, red peppers, feta cheese, green and red onions, oregano and pepper; mix well. Add dressing; toss again. Cover and refrigerate for 1 hour.

Makes 4 servings. Per serving: 433 cal, 19 g protein, 12 g total fat, 62 g carbohydrate, 4 g fiber, 94 mg cholesterol.

Description:
"Thou shalt covet thy neighbor’s tortellini salad – especially when
it’s loaded with feta cheese, tomatoes, cucumbers, oregano and an
irresistible balsamic dressing. “Sin-sational!”"
Source:
"'Crazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You!'"

[sharris315]

Thanks for posting these other recipes--they all sound really good. (and I love the names :) )

Shar

[LLR]

What cup amount is the milk in the Ding-a-Linguine?

[Tizzylish]

Sorry about that, it should read ½ cup evaporated 2% milk. :p

Here is the site for the book, there are a few more recipes that look pretty tasty:

http://www.crazyplates.com/archived_recipes.html

[LLR]

Sorry about that, it should read ½ cup evaporated 2% milk. :p

Here is the site for the book, there are a few more recipes that look pretty tasty:

http://www.crazyplates.com/archived_recipes.html


No problem! Thanks for clarifying it for me. :)

[gaja]

I had printed the pork recipe when it was first posted and finally got around to making it last night. It was a hit at our house! The apple flavor is great for fall. Thank you so much for posting :)