pork tenderloin

Pork Tenderloin with Maple Glaze


Maple syrup brings sweetness and warm color to the pork. Just imagine the wonderful aroma as you spoon the glaze over the tenderloins.  Shop Farmer Nick’s and Pastured Perfect for you pork and AKF Foods for your maple syrup.  Stop by Glunz Family Winery and ask for their pick of wine. 

Ingredients:

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  • 2 12- to 14-ounce pork tenderloins

  • 2 teaspoons crumbled dried sage leaves

  • 1 tablespoon butter

  • 6 tablespoons pure maple syrup

  • 6 tablespoons apple cider vinegar

  • 2 teaspoons Dijon mustard

Instruction: 

  1. Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.

  2. Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat.

  3. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.

  4. Arrange pork slices on plates. Spoon glaze over pork and serve.

Recipe courtesy of Bon Appetit  October 2000

Pan Roasted Pork with Baby Vegetable Salad

Tender baby vegetables and herbs from our farm stand vendors make this a photo-worthy summer dinner. We love the variety of colors in the salad, but you could choose just 2 or 3 vegetables.  Shop Pastured Perfect and Farmer Nicks for your tenderloin, The Cheese People for your pecorino, Marvalhas for the oil and Nonie’s Bees for the honey.  Don’t forget the wine from Glunz!

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 Ingredients:

  • 3 tablespoons extra-virgin olive oil, divided
  •  1 (1-lb.) pork tenderloin, trimmed
  •  1 teaspoon kosher salt, divided
  •  1 teaspoon paprika 3/4 teaspoon black pepper, divided
  •  1 tablespoon chopped fresh tarragon
  •  1 tablespoon chopped fresh dill
  •  1 tablespoon fresh lemon juice
  •  1 teaspoon honey
  •  1/3 cup frozen green peas, thawed 1 cup
  •  (1/8-in.-thick) strips zucchini (about 5 oz.)
  •  1 cup (1/8-in.-thick) strips yellow squash (about 3 oz.)
  •  1 cup (1/8-in.-thick) strips small carrots (about 2 oz.)
  •  1 cup thinly sliced radishes (about 2 oz.)
  •  2 tablespoons shaved pecorino Romano cheese

Instructions:

  1. Preheat oven to 500°F.
  2. Heat 1 teaspoon oil in an ovenproof skillet over medium-high. Sprinkle pork with 1/2 teaspoon salt, paprika, and 3/8 teaspoon pepper. Add pork to pan; cook 5 minutes, turning to brown on all sides. Place pan in oven; bake at 500°F for 8 minutes or until a thermometer inserted in the thickest portion registers 145°F. Place pork on cutting board; let stand 5 minutes. Cut into medallions; drizzle with 2 teaspoons oil and 1/8 teaspoon pepper.
  3. Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, tarragon, dill, lemon juice, and honey in a medium bowl. Add peas, zucchini, squash, carrots, and radishes; toss. Sprinkle with cheese. Serve with pork.

 

Recipe courtesy of Cooking Light May 2017

Mushroom-Stuffed Pork Tenderloin

Mushroom-Stuffed Pork Tenderloin

River Valley Ranch is back at the Market.  So, it’s a perfect time to cook this recipe.  Shop the Market for your tenderloin and bacon from Farmer Nick’s and Pastured Perfect.  Try a flavored grapeseed oil from Wild Tree to add another dimension of flavor.  Serve with a red wine.  Ask Glunz for their pick.

Ingredients:

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  • 5 tablespoons extra-virgin olive oil, plus more for brushing
  • 4 slices bacon, chopped
  • 8 ounces cremini mushrooms, thinly sliced
  • Kosher salt and freshly ground pepper
  • 1 clove garlic, finely chopped
  • 1 tablespoon breadcrumbs
  • 1/2 cup chopped fresh parsley
  • 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
  • 1/2 teaspoon grated lemon zest

Instructions:

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
  2. Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
  3. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
  4. Preheat a grill to medium-high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
  5. Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

Courtesy of Food Network Magazine

Pork with Gingered Plums

Got five minutes?  Because that is all you need to have a delicious meal! Tip: Plums are in season at the Market or you can use your favorite stone-fruits in this recipe.  Shop our Michigan fruit vendors for your selection.  Farmer Nicks and Pastured Perfect have your pork tenderloin so you are good to go.  Oh, and don’t forget to pick up the wine from Glunz Family Winery.

Ingredients:

  • 4 4- ounce pieces of pork tenderloin (pounded to a 1/4-inch thickness)
  • 2 tablespoons olive oil
  • 3 medium plums (pitted, sliced)
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh ginger (peeled and grated)
  • 1/4 cup fresh cilantro (leaves only, roughly chopped)
  • Kosher salt and freshly ground black pepper (to taste)

Instructions:

  1. Preheat a large skillet over medium-high heat. Season the pork on both sides with salt and pepper. Add the olive oil to the pan. Arrange the pork in a single layer and cook, without stirring, until golden brown on one side, about 2 minutes.
  2. Flip the meat, add the plums, and cook, stirring occasionally until the plums begin to break down, about 2 minutes. Add the butter and ginger, season with salt and pepper, and cook for 1 minute.
  3. Remove from the heat, stir in the cilantro, and serve.

Recipe courtesy of Michael Symon, The Chew

Honey Glazed Pork Tenderloin with Fresh Peach Salsa

Great recipe for the peaches arriving fresh to the Market from Wayne Miller Michigan Fruit and Klug Orchards. Nonie’s Bees has your local honey. And, the pork tenderloin is available from Farmer Nick’s and Pastured Perfect.  Another great meal Farmers Market meal.

Ingredients:

Fresh Peach Salsa:

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  • 1 ripe, freestone peach
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons minced red onion
  • 1 tablespoon honey (more if the peaches are not really sweet)
  • 1/2 tablespoon extra-virgin olive oil
  • Zest and juice of 1 lime
  • Pinch coarse sea salt
  • Pinch freshly ground pepper

Honey Glazed Pork Tenderloin:

  • 1 pork tenderloin (about 1 pound)
  • 4 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon coarse ground sea salt, plus more for sprinkling
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons light, local honey
  • 2 shallots, peeled and thinly sliced

Instructions:

For the salsa:

  1. Cut the peach in half. Remove the pit and dice the fruit. Place in a small bowl. Add the cilantro, onion, honey, oil, lime zest and juice, salt and pepper. Stir gently and allow to sit, covered.

For the pork:

  1. Remove excess fat and the silver skin from the tenderloin. Put the tenderloin in a shallow bowl large enough to accommodate it. Drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, salt, and pepper. Drizzle with the honey. Let sit for 30 minutes.
  2. Prepare a grill to medium-high heat. Put the marinated pork on the grill and cook, about 5 minutes. Shift the pork 90 degrees and grill for 5 more minutes. Flip it over and repeat. Cook until the internal temperature is 145 degrees F. Remove from the grill and let sit for 5 minutes.
  3. Place the remaining 2 tablespoons olive oil in a saute pan. Add the shallots when the oil starts to shimmer. Saute until crispy, and then drain on a paper towel. Sprinkle with salt.
  4. .Slice the pork and serve with the shallots and salsa.

Recipe courtesy of Laurey's, Show: Chuck's Eat the Street, The Food Network