Pork Schnitzel with Cucumber Salad

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

Spicy Pork Kebabs with Fennel, Cumin & Red Onion

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 ¾ pounds boneless pork shoulder OR 2 pounds pork tenderloin, cut into 1 1/2-inch chunks
  • Kosher salt
  • 1 lime, plus some wedges for serving
  • ¼ cup cilantro or basil, leaves and tender stems, plus more for serving
  • 2 tablespoons fish sauce
  • 2 garlic cloves, smashed and peeled
  • 1 jalapeño or other green chile, seeded if desired (I used an unseeded Serrano chile)
  • 1 teaspoon honey
  • 1 ½ tablespoons fennel seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 small red onion, sliced, for serving
  1.  Season pork lightly with kosher salt and put it in a bowl or resealable bag.
  2. 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.
  3. 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.
  4. When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
  5. 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.
  6. Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.

Sweet & Garlicky Pork Chops

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
  1. 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.
  2. Arrange the pork chops in a glass baking dish and set aside.
  3. 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.)
  4. Add the fish sauce, honey, rice wine, sesame oil, ginger, salt, and pepper; process to combine.
  5. Pour the mixture over the pork chops. Spread to coat both sides.
  6. Cover and let marinate in the refrigerator for 1 to 2 hours. (I flipped the meat over after the first hour.)
  7. Preheat the grill to high on one side and low on the other.
  8. When ready to cook, oil the grill grate.
  9. 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.
  10. 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.
  11. Transfer the chops to a platter and serve immediately.

Pinchos Morunos: Spanish Spice-Crusted Pork Tenderloin Bites

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
  1. In a medium bowl, combine the coriander, cumin, paprika, salt and pepper.
  2. Add the pork and toss to coat evenly, massaging the spices into the meat until no dry rub remains.
  3. Let the meat sit at room temperature for at least 30 minutes and up to 1 hour.
  4. Meanwhile, in another small bowl, combine the lemon juice, honey, and garlic. Set aside.
  5. 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.
  6. 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.
  7. 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.)
  8. Sprinkle the oregano over the pork and drizzle with the remaining 1 T of oil, if desired. (I omitted the additional oil.)
  9. Serve with lemon wedges.

Green Curry Pork Tenderloin

While I’m sharing delicious green sauces, I have another one to share… Thai green curry this time. 🙂 Using prepared curry paste is a wonderful shortcut, making this dish an elegant weeknight meal.

This dish comes from my favorite column, R.S.V.P., in Bon Appetit magazine. Subscribers write in to request recipes for dishes that stayed in their minds after dining out. This recipe was adapted from Root Down in Denver, Colorado. I doubled the meat and marinade, and increased the amount of garlic and the cooking time (internal meat temperature).

We ate it with steamed spinach over brown Basmati rice. I served the tenderloin over the spinach and rice so that every component was smothered in the wonderful sauce.

Yield: Serves 4 to 6

For the Tenderloin:

  •  1/2 cup soy sauce
  • 1/4 cup (4 T) fresh orange juice
  • 2 T pure maple syrup
  • 2 T toasted sesame oil
  • 2 pork tenderloins (about 1 to 1½ pounds each)
  • coarse salt
  • 1 T grapeseed or vegetable oil

For the Sauce & Assembly:

  • 1 T plus ½ cup grapeseed or vegetable oil, divided
  • 1 medium shallot, chopped
  • 2 garlic cloves
  • ¼ cup prepared green curry paste
  • 1 teaspoon finely grated lime zest (from 1 lime)
  • 1 14.5-ounce can unsweetened coconut milk
  • 1 T agave nectar
  • 1 T fresh lime juice
  • ¼ cup cilantro leaves, plus more for serving
  • Unsalted, roasted pumpkin seeds (pepitas; for serving)
  • 1 to 2 pounds spinach, steamed until wilted, for serving
  • brown Basmati rice, for serving
  1.  Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin meat; close bag, pressing out air. Chill, turning once, 4–12 hours.
  2. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
  3. Preheat oven to 250°.
  4. Heat grapeseed oil in a large ovenproof skillet over medium-high.
  5. Cook tenderloin, turning occasionally, until browned on all sides, about 2 minutes per side, 5 minutes total.
  6. Transfer pan to the oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 135°, 20–25 minutes.
  7. Transfer to a cutting board; let rest at least 10 minutes before slicing.
  8. While meat is cooking, heat 1 T oil in a large saucepan over medium.
  9. Cook shallot and garlic, stirring often, until softened, about 3 minutes.
  10. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes.
  11. Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool.
  12. Transfer curry mixture to a blender and add agave, lime juice, ¼ cup cilantro, and 2 T water; blend until very smooth.
  13. With motor running, add remaining ½ cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
  14. Serve pork over prepared rice and steamed spinach, topped with sauce, cilantro, and pumpkin seeds.

Do Ahead: Sauce can be made 1 day ahead. Cover and chill.

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Coarse Mustard & Brown Sugar Glazed Pork Tenderloin

This simple (five ingredient!), mildly sweet, pork tenderloin dish was a quick and elegant meal. After marinating, it was ready to serve in 30 minutes. We ate it with roasted potatoes and a mound of sautéed greens on the side. Wonderful.

This recipe was adapted from The New York Times, contributed by Marian Burros. It was first published in 1989 but recently republished as a classic.

Yield: Serves 6

  • 2 pork tenderloins (about 2 1/2 pounds total)
  • 6 tablespoons light brown sugar
  • 4 tablespoons whole grain mustard
  • 4 teaspoons chopped fresh rosemary
  • 4 tablespoons dry sherry

  1. Pat the tenderloins dry with paper towels.
  2. Combine the remaining ingredients in a ziplock bag and shake to combine. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight. (I marinated the meat for 6 hours with great success.)
  3. Drain pork of excess marinade and season with salt and pepper.
  4. Broil the tenderloins in the oven – about 10 minutes on one side, then turn, baste with marinade, and broil for approximately 5 additional minutes, or until the internal temperature is 135 degrees. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.)
  5. Remove and lightly tent with foil. Let rest about 10 minutes before slicing into 1/4- to 1/2-inch slices.

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Thai Pork Tenderloin Salad with Napa Cabbage

I received the most beautiful Napa cabbage in my CSA share this week. The leaves are so tender, and yet crunchy, they are absolutely perfect for a salad. This dish caught my eye because it was so colorful, bright with flavor, healthy, and a little bit “out of the box” for me.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I am bringing it to share at Fiesta Friday #88, co-hosted by Julie @ Hostess at Heart and Liz @ Spades, Spatulas, & Spoons. Happy October!

Yield: 4 to 6 servings


For the Marinade & Dressing:

  • 1 ½ to 2 pounds boneless pork tenderloin (usually 2 tenderloins)
  • â…” cup minced shallots (about 4 shallots)
  • â…” cup chopped cilantro leaves and tender stems
  • 5 tablespoons light brown sugar, separated
  • 6 garlic cloves, minced in a garlic press
  • 5 tablespoons soy sauce
  • 5 tablespoons peanut or grapeseed oil
  • Juice and zest of 4 limes
  • 3-inch piece peeled ginger root, grated
  • 2 tablespoons Asian fish sauce
  • ½ teaspoon coarse salt, more to taste
  • 1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced


For the Salad:

  • 8 cups Napa or regular cabbage, thinly sliced (about 1/2 of a large head)
  • 5 whole scallions, trimmed and thinly sliced
  • 2 small Kirby or Persian cucumbers, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 ½ cups cilantro leaves
  • 1 ½ cups mint leaves (I omitted the mint)
  • 1 cup basil leaves
  • 1 ¼ cups roasted cashews or peanuts, toasted and chopped
  • ¼ cup unsweetened coconut chips or large flakes, toasted, optional

  1. In the bowl of a food processor, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, grated ginger, fish sauce, salt and chile. Pulse to mince the shallots, cilantro, garlic, and chiles- as well as to combine the mixture.
  2. Remove three-quarters of the mixture; reserve to use as the dressing. Add the remaining 3 T sugar and purée until a smooth, loose paste forms. This is the marinade.
  3. Pat the pork dry with a paper towel. Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally. (I marinated the meat for 12 hours in the refrigerator.)
  4. Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. (Mine was about 6 inches away.) Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn’t overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
  5. In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. (I omitted the coconut.)
  6. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
  7. To serve, slice the pork. Arrange salad on a platter or serving plates and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste, if desired.

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