Caesar Pork Tenderloin Recipes

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BLACKENED PORK CAESAR SALAD



Blackened Pork Caesar Salad image

When I cook, the goal is to have enough leftovers for lunch the next day. This Caesar with pork has fantastic flavor even when the meat is chilled. -Penny Hedges, Dewdney, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 12

2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1/8 teaspoon seasoned salt
1/8 teaspoon pepper
SALAD:
3/4 pound pork tenderloin, cut into 1-inch cubes
1 tablespoon blackened seasoning
1 tablespoon canola oil
6 cups torn romaine
Shredded Parmesan cheese and salad croutons, optional

Steps:

  • For dressing, in a small bowl, mix the first 6 ingredients until blended., Toss pork with blackened seasoning. In a large skillet, heat oil over medium-high heat. Add pork; cook and stir until tender, 5-7 minutes., To serve, place romaine in a large bowl; add dressing and toss to coat. Top with pork, and, if desired, croutons and cheese.

Nutrition Facts : Calories 458 calories, Fat 31g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 464mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 36g protein.

CAESAR PORK TENDERLOIN



Caesar Pork Tenderloin image

I had tried to cook pork tenderloin and it always came out dry but this recipe always comes out wonderful. I found this recipe in the newspaper years ago. It is definitely worth a try.

Provided by Weimie Mom

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 (1 lb) pork tenderloin
salt and pepper
1/2 cup low-fat mayonnaise or 1/2 cup regular mayonnaise
1/2 teaspoon anchovy paste
2 teaspoons lemon juice
1 garlic clove, minced
1 cup caesar-flavor croutons, crushed
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 425°F Salt and pepper tenderloin.
  • Combine mayonnaise, anchovy paste, lemon juice and garlic. On a plate, combine crushed crouton crumbs and parmesan cheese. Spread the mayonnaise mixture completely over the tenderloin and then roll in the crumb/cheese mixture to coat. Place on a flat baking sheet.
  • Bake for 15-20 minutes or until tenderloin is medium well done (slightly pink in the center). Cut into 1/4 inch thick slices to serve.
  • Note: You can use a knife to spread the mayonnaise mixture on the tenderloin but I always use my hands to get it all over the place. It's messy but it seems to pay off. This is what those disposable gloves are for.
  • When I buy my pork tenderloin there are usually two in the package.
  • You find the anchovy paste in a tube like toothpaste near the tuna in the grocery store.
  • Put the croutons in a zip top plastic bag and use a rolling pin to crush them. It keeps them together and works great. You can add the parmesan cheese to this and mix it together well before you put the mixture on the plate.

Nutrition Facts : Calories 211.9, Fat 9.8, SaturatedFat 4.3, Cholesterol 86.7, Sodium 283.5, Carbohydrate 1, Sugar 0.2, Protein 28.4

GRILLED CAESAR PORK TENDERLOIN



Grilled Caesar Pork Tenderloin image

You can order yourself a grilled chicken Caesar anywhere. But we figured we could jazz up that combo a little while still keeping it fairly healthful if we swapped in tender slices of grilled pork instead. The smoky, juicy pork and crunchy, tangy salad is a uniquely delicious pairing, if we do say so ourselves. We love to serve it with our Grilled Cheesy Olive Bread (page 90), but then again, we love just about anything with that bread!

Yield serves 4

Number Of Ingredients 6

Two 1-pound pork tenderloins
1 cup bottled Caesar salad dressing
Two 10-ounce bags (about 16 cups total) romaine lettuce
2 cups garlic-flavored croutons
1/2 cup coarsely grated Parmesan cheese (2 ounces)
1/2 teaspoon freshly ground black pepper

Steps:

  • Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
  • While the grill or broiler is heating up, place the pork and 1/2 cup of the Caesar dressing in a shallow dish and turn to coat. Let marinate for 20 minutes, or until the grill or broiler is ready.
  • Place the pork on the grill or, if broiling, place on the prepared baking sheet. Grill or broil, 4 inches from the heat, basting with the marinade after 5 minutes. Cook, turning once, for about 20 minutes total, or until an instant-read thermometer inserted in the thickest part of the meat registers 150°F. Transfer the pork to a cutting board and cover loosely with aluminum foil. Discard any remaining marinade.
  • In a large bowl, toss together the lettuce, croutons, Parmesan cheese, pepper, and the remaining 1/2 cup Caesar dressing.
  • Divide the salad among four large shallow bowls. Cut the pork tenderloins into slices 1/2 inch thick and serve on top of the salad.

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