Friday, March 13, 2009

Pork 4 Ways

I've been obsessed with the new Green Network, specifically Emeril Green, lately. The Gist: Emeril teaches someone how to cook a few meals using good local foods, with an emphasis on not wasting, composting, and using renewable items (like cloth lunch bags).

Lunch Envy was the first episode I saw, and I soon caught myself drooling on the couch as I watched Emeril prepare 4 meals from a Pork Tenderloin. Here's the recipe for the Grilled Pork Tenderloin. Over the next few days, I'll be posting the rest of the recipes he used along with my tips, changes, and reviews.

1/2 cup olive oil
1/4 cup minced garlic
1/4 cup fresh orange juice
1 tablespoon minced fresh marjoram (I used dried b/c I couldn't find fresh at my store)
1 teaspoon orange zest
2 (3/4 to 1 pound each) pork tenderloins, trimmed
1 teaspoon Kosher salt
1/2 teaspoon ground white pepper
1 teaspoon vegetable oil

1. Combine the olive oil, garlic, orange juice, marjoram and orange zest in a non-reactive container. Add the tenderloins, cover, and refrigerate overnight.

2. Remove from the refrigerator and discard marinade. Wipe excess marinade from pork and season the tenderloins with the salt and pepper.

3. Heat a grill pan over medium high heat. When hot, add the vegetable oil and then add tenderloins and cook, turning as needed, until well-marked on all sides and pork is just cooked through, about 21 minutes total. Set aside to cool completely.

*Note: we don't own a grill pan, so we cooked it on our grill. We cooked it at around 350 and used a meat thermometer to determine when it was done.

4. Once cooled, slice each tenderloin crosswise into 18 to 20 slices about 1/4 inch thick. Use as desired.

This yields 4 servings (one serving of pork for each of the four meals). We used two packages (4 tenderloins) so that we could double the servings. We really got way more meat than we needed for the four meals. We've managed to eat off this for a week and we still have some pork leftover. We'd probably only do 2-3 tenderloins in the future. Be sure to double the marinade recipe if you double the pork.

Bon Appetit!
The Food Whore

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