Foodie, HOME N GARDEN, Recipies

A TALE OF TWO PORK TENDERLOINS

PORK LOIN – 2 WAYS

I hope no one is offended by the raw meat photo! While I love veggies I am NOT a vegetarian.

THE FOLLOWING IS A COPY FROM Gina Homolka for Skinnytaste.  I did not make this but used it as a base recipe and changed it for my family.

“The inspiration for this recipe came from the classic Reuben sandwich. I was trying to think of ways I could enjoy the elements of that sandwich (pastrami, sauerkraut, Thousand Island dressing and Swiss cheese) without actually having a sandwich and this idea came to mind.

INGREDIENTS:

  • 18 ounce trimmed pork tenderloin
  • 3 tbsp Thousand Island dressing
  • 2 oz thin sliced turkey pastrami
  • 2 oz reduced fat Swiss cheese
  • 1/4 cup sauerkraut, drained well
  • 1/2 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp coarse salt
  • 1/4 teaspoon caraway seeds

DIRECTIONS:

  1. Preheat oven to 425°F.
  2. Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of the bottom (careful not to cut all the way through). Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of the bottom; cover with plastic wrap.
  3. Flatten to 1/4-in. thickness with a mallet.
  4. Remove plastic wrap; spread the Thousand Island along one side of the pork. Layer the pastrami on top, then the Swiss cheese and sauerkraut along the center of the pork.
  5. Roll up pork jelly-roll style, starting with a long side. Tie the roast at 2-inch intervals with kitchen string each about 12-inches long, then rub the pork with olive oil.
  6. Combine the garlic powder, salt and caraway seeds in a small bowl; rub the mixture over the pork.
  7. Place on a rack in a shallow baking pan; bake, uncovered, at 425° until a meat thermometer reads 160°, about 35 minutes.
  8. Transfer to a serving platter or cutting board. Let it stand 10 minutes before removing string and slicing. Slice into 8 pieces.”

Doesn’t gina’s dish look fantastic!?

I do love Rubens but my partner is not a fan. This recipe looked so good to me and I had a pork tenderloin so I wanted to try it. I had no pastrami and they won’t eat caraway seed so I had to make changes.

I split the pork tenderloin as instructed, added salt and pepper, spices- bouquet garni and then pan-fried one onion in olive oil.  { Just to clarify…you use pork TENDERLOINS, I was confused at first and thought loin roast.  However, the tenderloin is more tender- duh but it is also much much smaller- hence the 30  min cooking time]

I wanted it to have the richest taste possible so I slow fried [sound like a dance SONG] the onion, scraping up the bottom of the pan to get all the color and goodies just like the start of French Onion soup but I only fried for 5 – 10 minutes or so on low temp.  Stop when the get a nice golden brown or start to crisp up at edges, you don’t want t o burn them.

I then placed the cooled onion, a layer of apple slices, sauerkraut layer and then Swiss cheese onto the opened meat.  I rolled and tied, rubbed it with olive oil salt and pepper, and a dusting of garlic powder.  I lined a jelly roll pan with foil, put olive oil on the foil and then placed a layer of sauerkraut into which I nestled the pork roll and then just cooked as direct- 425 for 30 minutes. I let it rest for 5 minutes while I got the potato and carrots ready.

To plate: place a heaping of mashed potato, then a good spoonful of cooked sauerkraut from the pan onto the potatoes and then top with slices of pork loin.  Add whatever veggie you like.  I made roasted carrots.

 

Ii was very good.  However, I like a little more spice and flavor, so I would remake this meal a little differently.  Next time, I will add crushed garlic to the sauerkraut and onion.  The pork loin itself, I would use more salt and pepper, onion powder, garlic powder and chopped fresh rosemary to the rub inside and outside the pork.  Finally, I would either add the corned beef, but more likely, I would wrap in bacon or lay bacon strips on the pan beside the loin and cook together.  I would also add fresh rosemary sprigs on top of everything and remove once cooked.

If someone tries either of these recipes, would you leave a comment and let we know what you thought?

Thanks

Nice talking to you

Talk soon xo

Dee

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