The dish was based on a Mexican dish called cecina enchilada, thinly sliced pork marinated in a chili sauce. This recipe was adapted from Milk Street, contributed by Diane Unger. I modified the proportions. Serving rice on the side was essential to soak up every drop of the wonderful sauce. Simple and delicious.
The grilled pork could also be sliced and used as a taco filling with chopped white onion and fresh cilantro. Rice and refried beans would make this a complete meal as well. Next time!
Yield: Serves 8
2/3 cup extra-virgin olive oil
2 T ground cumin
2 T sweet paprika
4 tsp ground coriander
4 tsp packed brown sugar
8 medium to large garlic cloves, thinly sliced
2 pork tenderloins, about 1 1/4 pound each, trimmed of silver skin
Kosher salt and freshly ground black pepper
2 chipotle chilies in adobo, chopped, plus 2 tablespoons adobo sauce (can use more, to taste)
2/3 cup lime juice
1/2 cup finely chopped fresh cilantro
In a microwave-safe bowl, combine the oil, cumin, paprika, coriander, sugar and garlic. Microwave on high until the garlic is softened, about 1 minute.
Measure out 6 tablespoons of the seasoned oil, including some of the solids, into a large baking dish.
Cut each tenderloin in half crosswise, then cut each piece in half lengthwise.
Between sheets of plastic wrap, use a meat pounder to pound each piece to an even 1/8-inch thickness.
Place the meat in the baking dish, turning to coat on all sides with the oil mixture. Cover and refrigerate while you make the sauce and prepare the grill.
Into the remaining oil mixture, whisk 1 1/2 teaspoons salt, 1 teaspoon pepper, the chipotle chilies, adobo sauce, lime juice and cilantro. Set aside.
Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Cover and heat the grill for 5 to 10 minutes for charcoal or about 15 minutes for gas, then clean and oil the cooking grate. (I used a gas grill.)
Place the pork in a single layer on the grill (on the hot side if using charcoal) and cook until well browned, about 2 minutes.
Using tongs, flip each piece and cook for 1 minute. Transfer browned side up to a platter. (See Tip)
Stir the sauce to recombine, then drizzle 1 tablespoon over each cutlet. Tent with foil and let rest for 5 minutes. Serve with the remaining sauce on the side.
Tip: Don’t grill the second sides of the cutlets for more than about 1 minute or they will overcook. Aim to get charring on only the first sides, then serve the pork charred side up.
This quick weeknight dish was packed with flavor. The seasonings had a great balance too. The original recipe notes that tofu can be substituted for the pork to make a vegetarian version.
This recipe was adapted from 177milkstreet.com, contributed by Dawn Yanagihara. I reduced the amount of kimchi and increased the amount of garlic. This dish could definitely gobble up more kimchi- I may incorporate the full amount next time. I served it over brown Basmati rice to make a complete meal. Wonderful!
Yield: Serves 4 to 6
1 pound pork tenderloin, trimmed of silver skin (can substitute 14 oz extra-firm tofu, drained and cut into 1-inch cubes)
1 1/2 to 2 1/2 cups Napa cabbage kimchi, drained, large pieces chopped, with 2 T reserved juice (I used 10.6oz jar of Trader Joe’s kimchi)
2 1/2 T soy sauce, divided (I used reduced sodium soy sauce)
brown Basmati rice, for serving, optional (I used 1 cup rice cooked in 2 cups stock)
Cut the tenderloin in half lengthwise, then slice each half crosswise about 1/4-inch thick.
In a medium bowl, stir together the pork, 1 tablespoon of the reserved kimchi juice, 1 tablespoon of the soy sauce and 1/2 teaspoon black pepper.
In a 12 or 14-inch skillet over high, heat 1 tablespoon of the grapeseed oil until beginning to smoke. Swirl to coat the pan, then add the pork and cook, stirring, until no longer pink, about 4 minutes. Transfer to a clean bowl.
In the same pan over medium-high, heat 1 tablespoon of the remaining oil until beginning to smoke.
Add the mushrooms and 1/2 teaspoon of salt. Cook, stirring occasionally, until the liquid released by the mushrooms has mostly evaporated, about 5 minutes.
Stir in the remaining 1 tablespoon oil, if necessary (I omitted it), and the garlic and cook until fragrant, about 1 minute.
Return the pork to the pan with any accumulated juices and cook until the juices evaporate, 30 to 60 seconds.
Add the kimchi, mirin, the remaining 1 tablespoon kimchi juice and the remaining 1 1/2 tablespoons soy sauce. Reduce to medium and cook, stirring and scraping up any browned bits, until the kimchi is heated through, about 3 minutes.
Stir in the sesame oil, half of the sesame seeds and half of the scallions.
Transfer to a bowl or platter, over rice, if desired. Sprinkle with the remaining scallions and sesame seeds. Serve.
I am a major sauce fan. The sweet onion jam really made this dish special. The meat was also loaded with flavor from the rosemary-mustard-garlic seasoning. I served it with maple syrup roasted acorn squash, and roasted gold and sweet potatoes, carrots, and kohlrabi. It was a weeknight feast.
This recipe was adapted from Antoni in the Kitchen by Antoni Porowski. I increased the amount of garlic and substituted apple cider for bourbon in the onion jam. Delicious.
Yield: Serves 4
For the Maple-Onion Jam:
2 T unsalted butter
1 T olive oil
1 1/2 to 2 pounds red onions, cut into 1/4-inch pieces (about 4 1/2 cups)(I used 2 large onions)
1/3 cup pure maple syrup
1/4 cup fresh apple cider or bourbon
1/2 tsp freshly ground black pepper
For the Rosemary-Mustard Pork Tenderloin:
4 to 8 large garlic cloves, thinly sliced
2 T grainy or creamy Dijon mustard
1 T plus 1 tsp finely chopped fresh rosemary
freshly ground black pepper
1 T plus 2 tsp olive oil, divided
2 (1 to 1 1/4-pound) pork tenderloins
1 T unsalted butter
To Make the Maple-Onion Jam:
In a large heavy skillet, heat the butter and oil over medium heat until the butter is melted. (I used a stainless steel sauté pan.)
Add the onions and 1/4 tsp salt, reduce the heat to medium-low, and cook, stirring frequently, until the onions are very tender and sweet, 30 to 35 minutes.
Add the maple syrup and cider (or bourbon), increase the heat to medium, and cook, stirring occasionally, until the liquid has evaporated and the onions are jammy, about 7 to 10 minutes. Watch carefully and lower the heat if necessary.
Remove from the heat and stir in pepper and 1/4 tsp salt. Adjust seasoning to taste.
Serve warm or at room temperature.
Note: The jam can be made ahead, cooled, covered, and refrigerated for up to 2 weeks.
To Make the Rosemary-Mustard Pork Tenderloin:
While the jam cooks, mound the sliced garlic with 1 teaspoon salt on a cutting board. Using a chef’s knife, mash and chop into a paste.
Transfer garlic to a small bowl. Stir in the mustard, rosemary, 1/2 tsp pepper, and 2 tsp olive oil.
With a paring knife or kitchen shears, make 12 x-shaped incisions, about 1/8-inch deep, all over each tenderloin.
Rub the tenderloin all over with the garlic mixture, stuffing bits into the incisions.
With a rack in the center, heat the oven to 425 degrees, preferably on convection roast. (This temperature is ideal for roasting vegetables at the same time.)
In a large oven proof skillet, heat the butter and remaining tablespoon olive oil over medium-high heat until the butter is melted and foamy. (I used a 12-inch cast iron skillet.)
Add the tenderloins and cook until browned on the bottom, about 5 to 7 minutes.
Turn browned side up and transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part of the pork reads 135 degrees, about 15 to 20 minutes. (I used the oven probe.)
Transfer to a cutting board and let rest for 10 minutes.
Cut the pork into thick slices and serve with the onion jam.
I was inspired to make this meal after receiving several beautiful homegrown cucumbers from a neighbor. What an excuse to make schnitzel! 😉 I loved the combination of the pork with the crunchy and fresh cucumber salad.
This recipe was adapted from Food and Wine, contributed by Justin Chapple. I modified the proportions and used homegrown cucumbers instead of Persian cucumbers. Delicious.
Yield: Serves 6 to 8
6 Persian cucumbers, sliced 1/2 inch thick OR 3 cucumbers, peeled and sliced 1/2 inch thick
freshly ground black pepper
1/4 cup finely chopped dill, plus small sprigs for garnish
1 3/4 cups whole-milk yogurt
1 1/2 to 2 cups seasoned breadcrumbs
two 1 1/4-pound pork tenderloins, cut on the bias into 12 to 15 thin slices (each), about 1/4 inch thick
canola oil, for frying
In a colander placed over a bowl, toss the cucumber slices with 1 teaspoon of salt. Let stand for 15 minutes, then gently squeeze out the excess water.
In a large bowl, mix the cucumbers with the chopped dill and 1/4 cup of the yogurt and season with salt and pepper. (I used whole-milk Greek yogurt in the salad.)
Meanwhile, put the breadcrumbs and the remaining 1 1/2 cups of yogurt in 2 separate shallow bowls. (I used glass pie plates.)
Season the pork with salt and pepper and dip in the yogurt, letting the excess drip back into the bowl. Dredge in the breadcrumbs, pressing to flatten the pork and help the crumbs adhere.
In a large skillet, heat 1/4 inch of oil until shimmering. (I used a 12-inch cast iron skillet.)
In batches, add the pork in a single layer and cook over moderately high heat, turning once, until browned and crispy, about 5 minutes. (I placed the pork into the pan with tongs but turned the pieces over with a spatula to keep the coating intact.)
Transfer to a paper towel-lined rimmed baking sheet to drain.
Serve the pork with the cucumber salad and garnish with small sprigs of dill.
This is a full-flavored, weeknight summer dish. I served it with sautéed Napa cabbage, grilled radicchio, grilled fennel, and brown Basmati rice on the side. We squeezed fresh lime juice over the grilled meat, but next time I may also serve it with a garlicky lime-yogurt sauce.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I used cubed pork tenderloin instead of pork shoulder and modified the proportions.
Yield: Serves 4 to 6
1 ¾pounds boneless pork shoulder OR 2 pounds pork tenderloin, cut into 1 1/2-inch chunks
1lime, plus some wedges for serving
¼cup cilantro or basil, leaves and tender stems, plus more for serving
2tablespoons fish sauce
2garlic cloves, smashed and peeled
1jalapeño or other green chile, seeded if desired (I used an unseeded Serrano chile)
1 ½tablespoons fennel seeds
1tablespoon cumin seeds
1tablespoon coriander seeds
1small red onion, sliced, for serving
Season pork lightly with kosher salt and put it in a bowl or resealable bag.
Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, chile and honey. Blend until the chile and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn’t be any red spots.
Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.
These Thai-style pork chops were very juicy and flavorful. I used very thick pork chops but this garlic-packed marinade would also be great with pork tenderloin.
The recipe was adapted from The Barbecue Bible by Steven Raichlen. I modified the grilling method. We ate it with special Aahu Barah Basmati rice and Ritzy Summer-Squash Casserole– a great combination.
Yield: 4 to 8 servings
4 thick (1 to 2-inch) or 8 thin (1/2-inch) pork chops or pork tenderloin (about 2 pounds)
1 head garlic, broken into cloves and peeled
3 T granulated sugar
5 T Asian fish sauce or soy sauce (or a combination)
3 T honey
3 T rice wine or sherry wine
2 T toasted sesame oil
1 T grated fresh ginger
2 tsp coarse salt
1 tsp freshly ground black pepper
If using thin pork chops, cut 1 or 2 cuts in the fat side of each pork chop to keep them from curling during grilling.
Arrange the pork chops in a glass baking dish and set aside.
Combine the garlic and sugar in the bowl of a mini food processor; process into a paste. (Alternatively, pound into a paste using a mortar and pestle.)
Add the fish sauce, honey, rice wine, sesame oil, ginger, salt, and pepper; process to combine.
Pour the mixture over the pork chops. Spread to coat both sides.
Cover and let marinate in the refrigerator for 1 to 2 hours. (I flipped the meat over after the first hour.)
Preheat the grill to high on one side and low on the other.
When ready to cook, oil the grill grate.
Arrange the pork chops on the low heat side and cook for 5 to 10 minutes per side for thick chops (possibly half the time for thin), or until the internal temperature reaches 130 degrees.
Move the pork chops to the high heat side and continue to cook until nicely browned on both sides, or until the internal temperature reaches 145 degrees.
Transfer the chops to a platter and serve immediately.
My non-pork tenderloin-eating son gobbled up these bites of meat! The sauce and seasoning were absolutely delicious.
This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. I doubled the recipe to use two pork tenderloin. We ate it with Basmati rice and green salad. Fabulous.
Yield: Serves 6
1 T ground coriander
1 T ground cumin
1 T smoked paprika
2 tsp coarse salt
2 tsp freshly ground black pepper
2 one-pound pork tenderloin, trimmed and cut into 1 1/2-inch pieces
2 T lemon juice, plus lemon wedges for serving
2 T honey
3 large garlic cloves, finely grated
2-3 T extra-virgin olive oil, divided
1-2 T chopped fresh oregano
In a medium bowl, combine the coriander, cumin, paprika, salt and pepper.
Add the pork and toss to coat evenly, massaging the spices into the meat until no dry rub remains.
Let the meat sit at room temperature for at least 30 minutes and up to 1 hour.
Meanwhile, in another small bowl, combine the lemon juice, honey, and garlic. Set aside.
In a large skillet (I used a 14-inch skillet) over medium-high, heat 2 T of the oil until just smoking. Add the meat in a single layer and cook without moving until deeply browned on one side, about 3 minutes.
Using tongs, flip the pork and cook, turning occasionally, until cooked through and browned all over, another 2 to 3 minutes, or until the internal temperature is 140 degrees.
Off the heat, pour the lemon juice-garlic mixture over the meat and toss to evenly coat, then transfer to a serving dish. (I tossed the sauce with the meat in my serving dish.)
Sprinkle the oregano over the pork and drizzle with the remaining 1 T of oil, if desired. (I omitted the additional oil.)