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.
Add pork to a medium bowl, season with salt and toss with cornstarch until coated.
In a separate bowl, whisk garlic, ginger, brown sugar, soy sauce, and pepper until blended; set aside.
In a large skillet over medium-high heat, heat 1 tsp oil. Cook broccoli, green beans and white parts of green onion until tender, about 2 minutes. Transfer to a plate.
Return skillet to high heat and add the remaining 1 tablespoon of oil. When the oil is almost smoking, add pork.
Cook pork until crispy and no longer pink, about 5 minutes.
Reduce heat to medium heat, then return vegetables and add half the sauce to the pan.
Stir quickly to coat pork and vegetables in glaze. (Watch carefully- sauce can burn due to the sugar) Add remaining half of the sauce until you reach your desired sauciness.
Garnish with green onions. Enjoy.
This recipe is a wonderful template to play around with. Try adding other vegetables you like, such as bell peppers, asparagus, snap peas, carrots or mushrooms, or try adjust the heat-level of the sauce by adding in your favorite hot sauce or chilies.
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.
In a small bowl, mix cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside.
In a wok or skillet, stir-fry pork in 1 tablespoon oil until the juices run clear. Remove and keep warm. In the same pan, stir fry vegetables in remaining oil util crisp-tender.
Stir the broth mixture and add it to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.
Season pork slivers with ¾ teaspoon of salt and the pepper and set aside.
Set a large pot over medium-high heat and add the sesame oil.
Once oil starts to shimmer, add the slivers of pork tenderloin. Cook until the pork is browned, 1½ to 2 minutes. Use tongs to turn the pork over and brown the other side, about 1 minute more. Transfer to a plate and set aside.
To the pot, add the sliced scallion whites and cook, stirring often, until soft, for 1 to 1½ minutes. Stir in the garlic, and once fragrant, after about 30 seconds, stir in the gochujang, gochugaru and tofu.
Add the kimchi, water, rice vinegar, soy sauce and remaining 1½ teaspoons of salt, bring to a simmer and reduce the heat to medium-low.
Simmer 20 minutes, return the pork to the pot and simmer for 1 minute more. Serve the soup in bowls sprinkled with the sliced green scallions with a heaping addition of steamed white rice.
Kimchi, gochujang and gochugaru are available in many supermarkets' international sections or at a local Korean or Asian grocer.
Make slaw. Mix together the mayonnaise, cider vinegar, Cajun seasoning, salt, sugar, pepper, and hot sauce together. Toss your carrots and cabbage in the mix and refrigerate for an hour before serving.
Remove external fat from the pork tenderloin. Season the pork tenderloin all over with Cajun seasoning. Set it aside at room temperature and preheat your grill to 350°F to 400°F.
Grill your tenderloin directly over the coals, rotating the meat every 5-6 minutes, until the pork tenderloin reaches an internal temperature of 145°F. This should take about 25 to 30 minutes.
Pull the meat off of the grill and let rest for at least 3 minutes. While the pork is resting, toast your slider buns over the hot coals.
Rub the minced garlic on a cutting board and then drizzle the BBQ sauce over it. Place the tenderloin on top of this and slice thinly, allowing the slices to fall over into the sauce. Build sandwiches and serve with slaw.