Meal Ideas
Health Conscious
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Leftover Meal Ideas
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Place tenderloins in large self-sealing bag; pour marinade over. Seal bag and refrigerate for 2 to 24 hours.
Heat oven to 450 degrees F. Remove tenderloins from marinade (discard remaining marinade), pat dry and place in shallow roasting pan. Roast tenderloins for 20-25 minutes, until internal temperature (measured with a meat thermometer) is 145 degrees F. Remove from oven and let rest 5 minutes, slice enough to serve. (One tenderloin serves 3 to 4.) Wrap and refrigerate leftovers up to three days.
Use leftovers for Continental Baguette, Mostly Mu Shu Pork, or Curried Pork Salad.
Purchased fajita marinade from the store makes this a quick meal. Have warm flour tortillas, sauteed onions and bell peppers and salsa available for your table. Other ideas included for leftovers.
Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days. If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.
Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.
The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.
©2009-2012 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.