Pork Loin With Russian Salad Recipes

TASTY TENDER PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim any excess fat from pork and pat dry with a paper towel. Season with salt and pepper. Dust with flour, shaking off any excess.
• In a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heat. Sear the pork in the oil, rotating to brown evenly all sides. Transfer to a baking dish just large enough to fit the tenderloin.
• In a bowl, stir together the Russian-style salad dressing, honey, and onion soup mix. Pour evenly over the tenderloin, rolling the meat to coat on all sides. Cover with aluminum foil.
• Bake, covered, in the preheated oven for 30 minutes, basting with glaze every 10 minutes. Remove foil and continue baking another 30 minutes, or until pork is no longer pink in the center.

SPICY PORK TENDERLOIN SALAD

Steps:

• Combine the salt, cumin, cinnamon, chili powder and pepper; rub over pork. In a cast-iron or other ovenproof skillet, brown pork on all sides in oil, about 8 minutes. Combine the brown sugar, garlic and hot pepper sauce; spread over pork., Bake at 350°, until a thermometer inserted in pork reads 145°, 25-35 minutes. Let stand for 5 minutes , before slicing. For vinaigrette, in a large bowl, combine juices, mustard, salt and pepper; gradually whisk in oil. Toss vinaigrette with spinach. Place spinach on serving platter; top with sliced pork. If desired, drizzle with pan juices.

TANGY TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat the olive oil in a large skillet over medium-high heat. Coat the pork tenderloin with flour, and brown in the hot skillet on all sides. Transfer to a casserole dish. In a medium bowl, mix together the salad dressing, honey and onion soup mix. Slather the tenderloin with this mixture.
• Cover the dish, and bake for 1 1/2 hours in the preheated oven. Pork should be fork tender.

PORK LOIN WITH RUSSIAN SALAD

Steps:

• Preparing Pork Loin
• Using a long knife, cut one long slit into the meat in the center lengthwise (from end to end) and fill the hole with bacon, onions, carrots and red pepper.
• Using butcher's twine, tie the loin to retain its shape.
• Spray frying pan or pot with lid with cooking spray. Add the pork and brown on all sides.
• Then add the tomato sauce and bay leaf and let simmer over low heat until cooked through. Approximately 50 minutes.
• Remove from pan and let stand a few minutes before slicing.
• Serve with the sauce poured over the top and sprinkle toasted almonds.
• Russian Potato Salad
• Bring 3 cups of water to a boil in a large pot.
• Add potatoes and cook in boiling water for 10 min. Add carrots and peas and cook for another 5 minutes until all vegetables are tender. Once the vegetables are cooked, remove from heat and drain.
• Place vegetables in a bowl, add mayo, mix together and refrigerate for a half hour.
• Serve with finely chopped parsley.

GLAZED PORK LOIN WITH "SALAD BAR" SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Place a large oven-safe skillet over medium-high heat with the oil. Season the pork liberally with salt and pepper, and sear it in the skillet until deep golden brown on all sides, 8 to 10 minutes total.
• While the pork is searing, in a small bowl stir together the Sriracha, hoisin and apricot preserves. When the pork is brown on all sides, slather both pieces with the prepared sauce. Transfer the skillet to the hot oven and finish roasting the tenderloins until cooked to your liking, about 12 minutes for medium.
• While the pork is in the oven, in a large mixing bowl combine all of the ingredients for the salad. Season as needed with salt and pepper.
• To serve, thinly slice the pork and plate it up alongside the salad.