Teriyaki Dijon Pork Tenderloin W Mushroomsonionbaked Apple Recipes

TERIYAKI PORK TENDERLOIN

Steps:

• Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.
• Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.

TERIYAKI, DIJON PORK TENDERLOIN W/ MUSHROOMS/ONION/BAKED APPLE

Steps:

• Oven 350°F.
• Peel, core and rough chop the apple. In a small, covered sauce pan add 1/3 C water and chopped apple. Over medium/low heat, cook into unsweetened apple sauce. If the apple sauce is a bit lumpy, that's OK; it will cook down during the roasting process. Mix well, then set aside for later use.
• Clean and quarter mushrooms.
• Add about 2 tbsp extra virgin olive oil to a saute pan deep enough to hold all the mushrooms, with stems, and sliced onion. Over medium heat, clarify onion; add mushrooms and garlic; cover the pan, and allow to saute, for about 5 minutes.
• Add rubbed sage to mushroom/onion mixture and combine well. Remove from heat.
• In a mixing bowl, place honey, teriyaki sauce, Dijon mustard; add unsweetened apple sauce (which you had set aside).
• Add mushrooms and onion to honey mixture and mix well.
• Add additional olive oil to same frying pan and brown pork tenderloin on all sides.
• Arrange pork tenderloin in oval, roasting pan with a cover. Roasting pan should comfortably accommodate all 4 tenderloins. Pour prepared mushroom/onion mixture over tenderloins in roasting pan. Cover and bake one hour.
• When done, remove tenderloin from roasting pan to warmed serving platter. Cover with foil and allow to sit for about 10 minutes. Return roasting pan to low heat on stove top, to keep the sauce hot.
• Carve each tenderloin in half. You will have 8 tenderloin pieces, 6 to 8 oz. each. Arrange on warmed serving platter and spoon mushroom/onion sauce over the meat. Arrange cherry tomatoes around the serving platter; garnish with sprigs of fresh herbs.
• Serve with rice, orzo, potatoes, and vegetables of your choosing; additional sauce in a gravy boat would not go amiss.

SLOW COOKER TERIYAKI PORK TENDERLOIN

Steps:

• Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
• Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C).
• Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

TERIYAKI TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the soy sauce, sugar and ketchup. Add the pork tenderloin; seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Place pork in a greased 13x9-in. baking dish. Bake, uncovered, at 425° for 35-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

TERIYAKI PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally., Drain and discard marinade. Grill the tenderloins, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Sprinkle with pepper if desired.

MARINATED TERIYAKI PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Place the tenderloins in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 25-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with pan drippings.