In a medium bowl, mix together sauce ingredients and set aside.
Set cut pork tenderloin in the bowl with sauce and let marinade.
In a wok or skillet, heat a tbsp of oil over medium-high heat. Using a slotted spoon, remove pork from the sauce and put it in the wok. Cook pork, stirring, until cooked through. Remove pork and place it in a bowl.
Add carrots and broccoli to the wok and cook for about 1.5-2 minutes. Add pepper and onion and cook until tender-crisp. Then add corn and peas and stir for another 30 seconds.
Return pork to the wok. Add the rest of the sauce into the wok and bring to a boil. Boil for 1-2 minutes. Add udon to skillet and stir until hot and covered with sauce for about 2-3 minutes.
Serve warm, garnished with chopped peanuts.
Any vegetable can be used in this recipe.
When cooking carrots and broccoli, add a tbsp of water to help cook thoroughly.
In a sealable plastic bag, mix garlic, thyme, rosemary, lemon zest and juice, half (1/4 c.) of the olive oil, and salt and pepper. Add both tenderloins. Squeeze the air out of the bag and seal. Let marinate in the fridge for at least one hour.
Preheat the oven to 400 degrees F.
Remove tenderloins from bag and season both sides with salt and pepper.
Heat a large oven-safe pan on medium-high heat. Add the remaining olive oil to the pan. Sear each side of the loins until each side is browned.
Remove tenderloins from pan and add apple wedges. Cook for 2-3 minutes until the apples have browned.
Add the tenderloins on top of the apples and place the pan in the oven. Roast for 12-15 or until the internal temperature of the tenderloins is 140-150 degrees F.
Remove from the oven and let rest for 10 minutes before cutting.
When oven is ready, place roast in shallow roasting pan and roast for about 1 hour.
While pork is cooking, combine cornstarch, cinnamon, salt and orange peel in small saucepan. Stir in orange juice, sherry and cranberry sauce. Cook, stirring over medium heat until sauce combines and thickens. Set aside.
After 1 hour, remove pork from oven. Set onion wedges around pork loin in pan and spoon about 1/2 of cranberry sauce over roast and onions. Return to oven for another 30 to 60 minutes or until internal meat temperature reaches 145 degrees F.
Remove from oven. Let stand 5 minutes. Serve with remaining cranberry sauce.
In a small bowl, mix brown sugar, garlic, dried rosemary, salt and pepper. Season pork loin with this mixture, rubbing on all sides.
Heat vegetable oil in a large skillet over medium-high heat. Brown pork loin on all sides by searing for about 2-3 minutes per side.
Let pork loin cool for a few minutes while you make the glaze. To make glaze, mix the fig jam, mustards and orange zest in a small bowl.
Wrap pork loin with bacon by laying one slice at a time crosswise over the top of the pork, tucking ends underneath the pork loin if able. Overlap edges of bacon slices partially. Continue until loin is fully covered with bacon.
Place bacon-wrapped loin in a slow cooker and top with fig glaze. Cover and cook on low for 3-4 hours, or until thoroughly cooked through with an internal temperature of 140 degrees F.
Heat 2 teaspoons oil in a large skillet over medium-high heat. Add pork and cook for 8 minutes or until the pork loses its pink color. Remove from pan; keep warm. While pork is cooking, mix sour cream with chipotle powder, cumin and paprika. Set aside.
In same pan used for pork, add 2 teaspoons oil and, once heated, add bell peppers and onions. Saute 5 minutes or until tender.
Divide pork evenly among tortillas; top each serving with 1/2 cup of pepper & onion mixture, spoonful of spicy sour cream, and cilantro and squirt of lime is using. Enjoy.
Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Halve the pork tenderloin crosswise, then halve lengthwise. Rub two-thirds of the garlic into the meat along with 1 teaspoon each oregano and cumin and a generous pinch each of salt and pepper. Set aside 10 minutes.
Toss the sweet potato and broccoli in a large bowl with 1 tablespoon olive oil, the remaining 1/4 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Spread in a single layer on a baking sheet and roast on the upper oven rack, stirring once, until lightly browned and tender, about 25 minutes. Meanwhile, cook the quinoa as the label directs.
While the vegetables and quinoa cook, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned, about 5 minutes. Flip the pork and transfer the skillet to the lower oven rack. Roast until a thermometer inserted into the center registers 140 degrees F to 145 degrees F, about 5 minutes. Transfer to a cutting board.
Stir the orange juice, vinegar, red pepper flakes, remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano in a small bowl; season with salt and pepper. Divide the quinoa and vegetables among bowls. Slice the pork and add to the bowls. Drizzle with the orange sauce.
Season all sides of tenderloin with garlic powder, Lowry's season salt and pepper.
In a large cast-iron skillet over medium-high heat, melt butter then add oil. When oil is hot, add tenderloin and sear all sides for a few minutes to brown. Remove tenderloin from pan momentarily.
Add garlic and onion to skillet and cook for about 3 minutes. Add white wine and let cook down until reduced by half. Add the water and return tenderloin to skillet, adjusting heat to low and covering. Let pork cook on low for about 20 minutes or until meat thermometer reads 145°F in center.
While pork is cooking on low, cook pasta according to package directions.
While pasta is cooking, heat oil in a pan over medium heat. Then add pesto and onion. Cook about five minutes or until onion is soft.
Drain pasta, then return to pot. Add pesto mixture and stir thoroughly.
When pork is finished cooking, cut crosswise to form medallions and lay over top of pasta. Spoon extra sauce from pan over pork. Enjoy.
Whisk together honey, mustard, vinegar, thyme, and pepper. Place pork tenderloin in a large zip-top bag and pour in honey mustard mixture. Squish around to make sure pork is completely covered. Refrigerate at least one hour.
Heat oven to 425F. Oil the baking dish lightly
Place pork on the dish, reserving the marinade. Roast it from 35 minutes to an hour, depending on the thickness of tenderloin. Check internal temperature at 30 minutes. Pork is done when a thermometer inserted into the center reads 145F. Remove from oven and leave alone for 10 minutes before slicing.
Place reserved marinade in small saucepan and boil for 5 to 10 minutes or until thickened. Add water ass needed to prevent sticking.
Serve pork and drizzle with the honey mustard sauce.
Cut pork tenderloin into thin slices. Sprinkle with pepper. In a large skillet, heat oil over medium heat. Add slices; cook 2-3 minutes on each side until a thermometer reads 145 degrees F. Combine the sweet chili sauce with soy sauce; pour over pork. Reduce heat to medium and stir until sauce is slightly thickened, 2-3 minutes. Then remove it from the heat.
Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-in.-long strips; return to skillet to coat with sauce. Toast bread lightly, then spread with mayonnaise.
Spoon pork evenly over the bread. Cover with lettuce-carrot mixture, cucumber, cilantro, green onions and jalapeno. Top with remaining sweet chili sauce. Fold bread and serve immediately with Sriracha sauce.