Pickled pork tenderloin is a dish that is often served during the holiday season. It is a relatively simple dish to prepare, and it can be made ahead of time, making it a great option for busy cooks. The pork tenderloin is marinated in a mixture of vinegar, water, sugar, and spices, and then it is cooked until tender. The result is a flavorful and juicy dish that is perfect for serving with roasted vegetables or mashed potatoes. If you are looking for a delicious and easy-to-prepare dish for your next holiday gathering, pickled pork tenderloin is a great option.
Check out the recipes below so you can choose the best recipe for yourself!
PICKLED PORK
Provided by Alton Brown
Categories main-dish
Time P3DT23m
Yield about 1 1/2 pounds
Number Of Ingredients 12
Steps:
- Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
PICKLED PORK TENDERLOIN (PORTUGAL)
From Foods with a Foriegn Flavor textbook, posted for ZWT5... Contributed by Dorothy L. Smith, Virginia, Illinois
Provided by NELady
Categories Pork
Time P2DT20m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Place cubed pork in a crock; cover with equal parts of vinegar and water.
- Add the salt, garlic and pepper.
- Cover and chill for 48 hours.
- Drain and panfry in small amounts of fat until done.
Nutrition Facts : Calories 206.8, Fat 8.2, SaturatedFat 2.8, Cholesterol 99.8, Sodium 461.8, Carbohydrate 0.3, Fiber 0.1, Protein 31.1
THAI PORK TENDERLOIN WITH PICKLED VEGETABLE SALAD
Pork tenderloin gets a flavorful Thai-inspired twist
Provided by Chef Mary Nolan
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mix the vinegar, sugar, fish sauce and pepper flakes in a small saucepan over medium-low heat. Bring to a simmer, stirring to dissolve sugar, and remove from heat. Allow to cool (you can use an ice cube or 2 to help this happen faster). Place carrots, cucumber, radish, and jalapeño in a small bowl and pour vinegar mixture over the top, pushing vegetables down to fully submerge.
- Heat grill to medium-high heat. Season pork tenderloin with salt, pepper, and 1 tablespoon The Spice Hunter Thai Seasoning Blend. Grill pork, turning to sear on all sides about 10 minutes. Reduce heat to low and allow pork to continue to cook until an instant-read thermometer inserted into the thickest part registers 145°, about 15 minutes longer. Transfer to a cutting board and let rest 10 minutes before thinly slicing.
- Meanwhile, remove vegetables from vinegar (reserve liquid) and toss with remaining 1/4 teaspoon The Spice Hunter Thai Seasoning Blend and herbs. Transfer sliced pork to a serving platter and top with vegetable-herb mixture and cashews. Drizzle with spoonfuls of the reserved pickling liquid and serve with rice.
PORK TENDERLOIN WITH CHIPOTLE SAUCE & PICKLED RED ONIONS
The ultimate Friday night food, these smoky flavoured wraps will bring the taste of Mexico to your table
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Place the thinly sliced onion in a bowl with juice 1 lime, half the oregano and a pinch each of salt and pepper. Set aside.
- Dry-fry the whole garlic in a non-stick pan until blackened on both sides, about 8 mins, then peel. Heat the grill. Arrange the thickly sliced onion on a baking tray with the tomatoes, cut-side up. Season and grill until blackened, about 8 mins. Tip into a bowl with the garlic, chipotle paste, 1 tsp chilli powder, 1 tbsp sugar and remaining lime juice. Season and whizz in a blender until smooth. Gently heat through in a pan.
- Rub the pork with the remaining chilli powder, oregano, sugar and seasoning. Grill for 5 mins each side until cooked. Serve sliced in warm tortillas with some sauce, the pickled onions and coriander.
Nutrition Facts : Calories 305 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.53 milligram of sodium
Tips:
- Choose a good quality pork tenderloin: Look for tenderloins that are firm to the touch and have a light pink color.
- Trim the pork tenderloin: Remove any silver skin or excess fat from the tenderloin.
- Use a flavorful brine: The brine will help to tenderize the pork and add flavor. Be sure to use a brine that contains salt, sugar, and spices.
- Brine the pork tenderloin for at least 12 hours: This will allow the brine to penetrate the meat and tenderize it.
- Cook the pork tenderloin to an internal temperature of 145 degrees Fahrenheit: This will ensure that the pork is cooked through but still juicy.
- Let the pork tenderloin rest for 10 minutes before slicing: This will allow the juices to redistribute throughout the meat.
Conclusion:
Pickled pork tenderloin is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure that your pickled pork tenderloin turns out perfect every time. So next time you're looking for a flavorful and impressive dish to serve, give pickled pork tenderloin a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love