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Tag Archives: pork tenderloin

Pork Tenderloin with Chimichurri Sauce

Pork tenderloin chimichurri with black soy beans and roasted brussels
Pork tenderloin chimichurri with black soy beans and roasted brussels


This is an easy and foolproof way to cook pork tenderloins, as the foil keeps the meat moist and you just time cooking for an hour. The chimichurri sauce is delicious and pairs with the beans. I served this with roasted brussels, but any green would work.

Eden’s (which is only brand I’ve seen with these) black soy beans are low carb and high fiber, so enjoy!

Pork Tenderloin with Chimichurri Sauce

Serves 4

1 pound pork tenderloin

3 t chopped garlic, divided

1 t salt

½ t cumin

1 T + 1t oregano

¼ cup finely chopped onion

½ cup + 3 T olive oil

½ cup parsley, loosely chopped

¼ cup lime juice

2 tablespoons wine vinegar

Place tenderloins on heavy-duty aluminum foil. Coat with 2t garlic, salt, cumin, 1 t oregano and onion. Sprinkle with 3 T oil lemon and marinate 8-24 hours. Wrap in double foil and bake in oven 350 1 hour.

Make sauce: combine parsley, lime, red vinegar, oil, garlic, salt and pepper, oregano.

Serve with Eden’s black soy beans.

Pork Tenderloin with Chimichurri Sauce, Black Soy Beans, Butternut Squash & Broccoli

Chimichurri Pork tenderloin with black soy beans, mashed butternut squash and sautéed broccoli

I hadn’t made this dish in forever because I like it with black beans and until recently, didn’t know about the magical low carb black soy beans, with net 1 carbs! The chimichurri sauce makes this dish come alive, and I sprinkle it on the meat, beans and steamed broccoli.

Pork Tenderloin with Chimichurri Sauce

Serves 4

1 pound pork tenderloin

3 t chopped garlic, divided

1 t salt

½ t cumin

1 T + 1t oregano

¼ cup finely chopped onion

½ cup + 3 T olive oil

½ cup parsley, loosely chopped

¼ cup lime juice

2 T wine vinegar

Place tenderloins on heavy-duty aluminum foil. Coat with 2t garlic, salt, cumin, 1 t oregano and onion. Sprinkle with 3 T oil lemon and marinate 8-24 hours. Wrap in double foil and bake in oven 350 1 hour.

Make sauce: combine parsley, lime, red vinegar, oil, garlic, salt and pepper, oregano.

Serve with black beans.

Spicy Thai Pork Tenderloin Salad

Spicy Thai Pork Tenderoin Salad

This is Melissa Clark’s recipe from The New York Times. I made a few changes—used brussels sprouts and red cabbage instead of napa cabbage and added pickled onions. I omitted the red peppers and cucumbers—mainly because I didn’t have them. What vegetables you use doesn’t matter that much; it’s the marinade and dressing and garnishes that make this dish a standout.

I served this main course salad with a Keto roll. The perfect summer meal!

Spicy Thai Pork Tenderloin Salad

By Melissa Clark

https://cooking.nytimes.com/recipes/1017575-spicy-thai-pork-tenderloin-salad?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1.

Blackened Pork Tenderloin & Brussels Salad 

Blackened Pork Tenderloin and Brussels Sprout Salad

With this heatwave, I am eating basically all cold food. Any cooking is done in the morning. I cooked this pork tenderloin in my (well-insulated) oven instead of using the stove, which keeps heat and smells at a minimum with A/C on. I love grilled pork tenderloin, but that’s not happening in my NYC apartment!

Blackened Pork Tenderloin

Serves 4

2 pork tenderloins (about 6 ounces per serving)

Blackened Seasoning  (See below)

Extra virgin olive or avocado oil

Preheat oven to 450 and place a cast iron pan inside. Rinse and dry pork. Rub desired amount of blackening season on meat, then coat with oil using your hands. When oven reaches temp, take pan out of oven and place meat in it. Cook for 7 minutes and turn over; cook another 7 minutes. Cook each side about 4 minutes each and test meat. When cool, cut into bite sized pieces.

Brussels Sprout Salad

Serves 8 as side, 4 main course

1 ½  pounds baby brussels sprouts, slicer attachment on food processor or cut in half and hand slice thin

¼ cup lemon juice

¼ cup extra virgin olive or avocado oil

1 garlic clove, finely chopped

2 teaspoons Dijon mustard

3 tablespoon cider vinegar

Salt & Pepper

¾ cup pecan, toasted at 350 until lightly brown and fragrant; watch carefully—5-10 minutes–and chopped coarsely

3 ounces shredded parmesan cheese

Wisk garlic, mustard, lemon juice, vinegar, oil, salt & pepper and add oil.

Toss sprouts with dressing and add parmesan; allow to sit about 20-30 to wilt brussels sprouts slightly. Add pecans and pork just before serving.

Blackening Seasoning (or buy any Cajun or taco seasoning mix) This will make a big batch for many uses. Freeze to keep fresh. I buy all my teas and herbs from Mountain Rose–organic, fresh and great prices!

1 cup Garlic Powder

1 cup onion powder

2/3 cup paprika

1/3 cup cayenne

2/3 cup oregano

1/3 black pepper

1/3 cup cumin

2/3 cup lemon peel

1/3 cup tumeric

1/3 cup salt

Combine all ingredients

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Blackened Pork Tenderloin & Salad with Beets, Goat Cheese & Pumpkin Seeds

Blackened Pork Tenderloin with Salad with Beets, Goat Cheese and Pumpkin Seeds

I have a blackened seasoning mix I use on all kinds of meats and even vegetables. I’ve been making it for years—it started when I was inspired by a dish from a restaurant called Olde Village Inn in Nyack, New York—they used in on chicken strips that went on their Caesar salad. I still make that recipe, but also use it to blacken fish or chicken or meat for fajitas, or just make it plain, as in this recipe. I go through a lot of it, so I make my own, since I was going through the little pre-made bottles like water. If you don’t feel like making the recipe, any taco or Cajun seasoning will work. My favorite place to order organic herbs, spices and tea: Mountain Rose Herbs–they are so fresh, inexpensive and now you can buy them in small quantities.

I either grill recipes with the blackened seasoning or cook in in my cast iron pan with some oil. If you do grill, spray meat or fish with a little cooking spray so it won’t stick to the grill.

The salad is delicious and just discovered on my trip to Provincetown, MA in their natural food store. They used a white balsamic vinaigrette, but I choose a cider vinaigrette to go along with the flavor of the blackened meat.

It’s everything pumpkin now, and seeds can be found in natural foods stores. I found Go Raw sprouted pumpkin seeds at Whole Foods and they are delicious. Like nuts, I freeze seeds to keep them fresh a long time.

Raw pumpkin seeds

Blackened Pork Tenderloin

4-6 ounces per person

Blackening seasoning to taste

Extra virgin olive oil

Preheat oven to 400. Rinse and dry tenderloin. Coat in blackening spice. Heat a cast iron or other oven proof pan on high and add oil to coat pan. When hot, sear meat on all sides, about 5 minutes. Transfer to oven and bake about 15 minutes, or until meat registers 160 degrees for medium. Let rest a few minutes and slice.

Blackening Seasoning (or buy any Cajun or taco seasoning mix) This will make a big batch for many uses

1 cup Garlic Powder

1 cup onion powder

2/3 cup paprika

1/3 cup cayenne

2/3 cup oregano

1/3 black pepper

1/3 cup cumin

2/3 cup lemon peel

1/3 cup tumeric

1/3 cup salt

 

Salad with Beets and Pumpkin Seeds

Mix of baby greens and arugula

¼ cup pumpkin seeds

1-2 roasted beets

¼ cup dried cranberries

2-3 ounces goat cheese

Roast beets: wash and cover in foil. Bake at 400 degrees for 1-1 ½ hours, depending on size. Let cool, cut ends off, peel and cut into bite sized pieces. Add remaining ingredients and serve. Dressing, below.

White balsamic or cider vinaigrette

1 clove garlic

1 teaspoon Dijon mustard

¾ cup extra virgin olive oil

¼ cup white balsamic or cider vinegar or other vinegar

Salt and pepper

Put into a small food processor and blend.

 

Copyright © 2020 Norma Lehmeier Hartie
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