Time 20m Yield 6 servings. Number Of Ingredients 10 Steps:
Cut pork into 1/2-in. slices and pound to flatten. Combine butter and garlic powder; brush over pork. Combine the seasonings; sprinkle over pork. , Broil 4-6 in. from the heat for 4 minutes on each side. Brush with honey; broil for 1 minute longer or until meat juices run clear.
Time 1h5m Yield 8 servings. Number Of Ingredients 9 Steps:
In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour., Preheat oven to 475°. Roast the pork for 20 minutes., Reduce oven setting to 425°. Roast until a thermometer reads 145° and vegetables are tender, 30-40 minutes longer. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.
Time 16m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.
Time 20m Yield 4 Number Of Ingredients 8 Steps:
In large bowl, mix egg and honey. Add pork slices; toss to coat. In food processor, place pecans, cornmeal, salt and pepper. Cover and process until finely chopped. Place pecan mixture in resealable plastic food-storage bag. Add pork slices; seal bag and shake to coat. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil 6 to 8 minutes, turning once, until golden brown on outside and no longer pink in center.
Time 1h10m Number Of Ingredients 6 Steps:
Heat oven to 200C/fan 180C/gas 6. Brush the jam all over the pork loin. Mix together breadcrumbs, oats and thyme leaves, then press over the pork. Place the pork in a baking tray and drizzle or spray with olive oil, then season. Roast for 1 hr until cooked through. Leave to rest, uncovered, for 10 mins. Serve with Lowfat roasties and steamed greens.
Time 1h5m Yield 8 Number Of Ingredients 12 Steps:
Preheat the oven to 525 degrees F (274 degrees C). Set a cooking rack in a roasting pan. Combine bread crumbs, olive oil, Worcestershire sauce, shallot, garlic, parsley, rosemary, thyme, Dijon, and pepper in the bowl of a food processor; pulse to a paste-like consistency. Spread herb paste all over the tenderloin. Tuck thinner end of the tenderloin underneath so it will cook evenly. Season with salt and pepper and place on the prepared cooking rack. Place in the preheated oven and reduce temperature to 375 degrees F (190 degrees C). Bake until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), about 45 minutes. Remove from the oven and let rest for about 10 minutes before slicing into medallions.
Time 1h10m Yield 3-4 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees F. Place pork tenderloin, fat side up, on a rack in a roasting pan. Pour olive oil, chicken stock and wine over the pork tenderloin. Brush both sides of pork tenderloin with Dijon mustard and place on rack in roasting pan with fat side up. Combine the rest of the seasonings in a small bowl and sprinkle over the pork tenderloin. Roast pork tenderloin, uncovered, for 15 minutes, and then reduce the heat to 375 degrees, and roast for an additional 45 minutes. Test for doneness using an instant-read thermometer. When the internal temperature reaches 135-140 degrees, remove the roast from the oven. Allow it to sit for about 15 minutes before carving, as it continues to cook while resting. You can whisk a little flour into the pan juices to make a gravy.
Time 25m Number Of Ingredients 6 Steps:
In a food processor, pulse enough bread to measure 2 cups coarse crumbs. Transfer to a large bowl; season with salt and pepper. In another large bowl, whisk egg with 1 teaspoon water. Season pork medallions on both sides with salt and pepper. Dip each medallion in egg mixture with one hand, then use other hand to dredge in breadcrumbs. Transfer to a plate. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the medallions in skillet; cook until pork is golden brown and center is no longer pink, 3 to 4 minutes per side. Transfer to a plate; wipe skillet clean. Repeat with remaining medallions in remaining oil. Serve with mustard on the side, if desired.
Time 40m Yield 4 Number Of Ingredients 11 Steps:
Season pork medallions with salt. Brush Dijon mustard around the sides of each medallion. Roll in rosemary and thyme until mustard is covered. Heat avocado oil in a large skillet over medium-high heat. Add medallions; cook until browned, about 3 minutes. Flip with tongs. Cook until second side is browned, about 3 minutes more. Reduce heat; arrange mushrooms around medallions. Season with salt and pepper. Whisk bone broth, balsamic vinegar, and cassava flour together in a bowl until smooth. Pour over and around mushrooms; stir with a wooden spoon to distribute evenly. Simmer, stirring occasionally, until pork is no longer pink in the center and sauce thickens up, about 8 minutes.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat grill. Pound pork slightly with mallet. In a flat dish, put oil, vinegar, salt and pepper to taste and stir to blend. Add rosemary and cumin and stir again. Add the pork slices and turn them in the marinade. Cover and set aside until ready to cook or put in the refrigerator and let it marinate for an hour or so. Add the medallions to the grill and cook 3-4 minutes on one side and then turn and cook 2-3 minutes on the other. Continue cooking, turning often for a total of 10 minutes. Transfer to a warm serving dish and brush with melted butter.
