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81
Pork
Thai Pork TenderloinPork Chops with Mustard
Sauce
Serves: 6
2 (12-ounce) pork tenderloins
2 cloves garlic, minced
1 tablespoon ginger root, chopped
2 tablespoons fresh cilantro, chopped
3 tablespoons hoisin sauce
2 tablespoons lime or lemon juice
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons sweet Asian
chili sauce
Directions:
1. In small bowl, combine all
ingredients except for pork.
2. Arrange tenderloins in single layer
in dish just large enough to hold
them.
3. Pour sauce over meat, turning to
coat.
4. Cover and refrigerate for 1-4 hours.
5. Place tenderloins on 3-inch rack
and cook at 350°F for 12-14
minutes per side if fresh or 18-22
minutes per side if frozen.
6. Let meat rest for 5 minutes before
cutting. Slice meat diagonally.
Tip: You can substitute 1 teaspoon
dried ginger root for fresh.
Tip: For a less spicy version, use 1
tablespoon Asian chili sauce.
Serves: 1
1 (4 – 6-ounce) pork chop
2 tablespoons butter
1 tablespoon prepared mustard
1 tablespoon cream
½ teaspoon dried tarragon
Salt & pepper to taste
Directions:
1. Mix butter, mustard, cream,
tarragon, salt and pepper;
spread mixture over pork.
2. Place chop in oven-safe dish and
place dish on 3-inch rack.
3. Cook at 350°F for 10-12 minutes
per side, or until juices run clear.
Adobo Cutlets
Serves: 1
1 (4-6 ounce) pork cutlet
1 tablespoon white vinegar
Adobo seasoning
Chopped radishes
Directions:
1. Place cutlet in oven-safe dish and
season with adobo and vinegar.
2. Place dish on 3-inch rack and cook
at 350°F for 12-14 minutes, or until
juices run clear.
3. Sprinkle with radishes and serve.
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