Alexa, we had pork tenderloin just last night. The humidity/heat has definitely affected our appetites. Turning on the stove isn't very appealing to us with this weather.

For the tenderloin, I just sprinkled with S/P and DH used this concoction I made as a glaze...

On the BBQ's side burner, I sauteed some garlic & shallot in a bit of olive oil; added about 1/2 a jar of peach jam, juice of 1/2 a lime; about 1 tablespoon of Worchestershire; about 1/2 cup chicken stock; and a couple splashes of Tabasco. I let the glaze simmer & reduce about 5-10 minutes.

We have a few really good peaches (they are great this year!) so I halved one each, brushed with oil & DH grilled them along with the tenderloin. Served with a green salad with a very simple oil/vinegar dressing. It was too hot/humid for us to want a starch but I suppose rice pilaf would have been good. The leftovers from the tenderloin are destined for sandwiches at lunch today.

/tricia

My go to method is to marinate in Spoy Sauce, garlic and honey for a few hours and then grill . Great with Asian style sides.

We also like Sue's recipe but I don't make the sauce and I don't cook it in the oven I grill it.

Stuffed Pork Tenderloin

1 large pack spinach leaves,rinsed and drained
1 c grated Jarlesberg cheese or Fontina),I use
1/3 c grated Parmesan cheese
2 t garlic powder (fresh garlic is too potent)
Salt/Pepper
2 c White wine or chicken stock
2 T Flour
2 T Cold water
Chicken stock

Butterfly each tenderloin, and carefully pound to even thickness.
Place on work surface, overlapping the long sides by about an inch or
so Layer the spinach leaves, then the grated Jarlesberg, then the
parmesan.
Sprinkle with garlic powder and some salt and pepper.
Roll the roast tightly and tie off at 1.5 inch intervals.
You can add some wine or chicken stock to the pan (about 2 cups).
Preheat oven to 400F and roast (uncovered) 24 minutes per pound until
internal temperature is around 160ish 160 is overdone to average tenderloins take about 1 1/2 hours
***** I find this too long a cooking time. I find they are done in less than 1 hour. I also cook to 145 not 160
Check temperature after 50 minutes and then every 10 minutes so it
doesn't overcook. When cooked, remove from oven, transfer roast to a
cutting board, and loosely cover with foil - let sit for 15 minutes.
Drain liquids into a saucepan, turn heat up to medium-high and reduce
liquid for 2 minutes - reduce heat to low. If there is less than 1.5
cups of liquid, add some chicken or beef broth.
Mix a slurry of flour and cold water, then slowly add to the gravy
until thickened.

I like garlic, ginger, and soy sauce. It's extremely fragrant :-)

Ahhh Sharon, a new sauce. I had not heard of Spoy Sauce before. ; )

Beverly

I like Soy Vey Island terayaki as a marinade, grill, slice in medallions and serve with either a pineapple salsa or a cranberry salsa depending on the season.
The pineapple salsa is pretty much pineapple tidbits, drained and mixed with chopped red onion chopped green pepper and a jalapeno pepper, chopped cilantro....and the recipe I started with called for honey...but that was waaay too sweet so I add a squeeze of lime.

Here's one I like and it's so simple and easy.

Apricot Pork Medallions
1 lb pork tenderloin, sliced into 1 inch slices
1 tbsp butter
1 tsp butter
½ cup apricot preserves
2 sliced green onions
¼ tsp dried mustard
1 tbsp cider vinegar

Flatten tenderloin pieces by cutting them into slices, then pounding them flat between layers of plastic wrap. Melt 1 tbsp butter over medium-high heat in a large skillet; sauté pork about 2 minutes on each side; remove pork from pan. Add 1 tsp butter, preserves, onions, mustard and vinegar to the pan. Cover and simmer 3-4 minutes. Add pork and finish cooking through.

Serve with fresh vegetables and plain rice or rosemary roasted potatoes.

Penzey's Greek Seasoning. Just sprinkle on and let sit or make the salad dressing version and marinade.

Or if you have the June issue of Cooking Light, the Latin Baked Chicken recipe worked great on Pork Tenderloin, as it called for bone in, skin off thighs. I grilled it on Friday and it is a keeper. The recipe is not on thier website yet and I am at work. It was to the best of my memory:

1/4 lime juice
2T honey
2T chopped Chipoltoles in abodo
1/4 low sodium Soy

Mix well and mainade for 20 minutes. Remove meat and cook the marinade, reserving it for basting.

We like jerk seasonings on our grilled pork tenderloin. I love jerk so much that I try many different kinds.... always trying a new one. So, I don't really have a favorite. Any jerk will do!

Jerk is great on pork tenderloin and I also like to make Greek Souvlaki using pork tenderloin.

Here is the recipe I used for chicken and pork jerk.

Home Cookin Chapter: Recipes From Thibeault's Table

Jerk-Style Chicken
==================

Http://seattlerecipes.blogspot.com/2007/08/jerk-style-chi cken.html

Jerk-Style Chicken

1 teaspoon grated lime rind
1/4 c. fresh lime juice
1 Tbsp. ground all spice
1 Tbsp. brown sugar
1-2 Tbsp finely chopped jalapeno pepper
2 Tbsp. olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 garlic cloves, chopped
1/2 c. chopped onion
6 skinless, boneless chicken thighs (about 1 lb)
3 skinless, boneless chicken breast halves
Cooking Spray

Combine first 12 ingredients in a blender, process until well blended. pour mixture into a large heavy-duty zip-top plastic bag, add onion and chicken. Seal bag; marinate in fridge 1-2 hours, turning bag occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered 5 minutes on each side or until done. Yield: 6 servings (serving size: 2 thighs or 1 breast half).
I know there are like a million ingredients, but trust me, this is worth opening all those spice containers, and it really is a fast marinade to make and SO DELICIOUS!!!

Posted by Jessica Jo at 4:39 PM
Labels: bbq, chicken dishes, grilling

All are great recipes.

Technically not a seasoning. I sometime add a tea spoon of Liquid Smoke.

dcarch

Yeah dcarch, I realized that after I had posted the recipe.

Thank you everyone! They all sound fantastic, but the idea of a jerk seasoning seems to fit the tastebuds for tonight. Also, I am going to have to order some Penzy's Greek seasoning, I've seen several people mention in here yet I;ve never tried it.

And Peppi - good to see you! I hope you are feeling better.

Thanks again everyone!!!

A

Alexa definitely order it and get a Turkish seasoning too! I use one or the other with plain salmon on the grill!

I love it with Walkerswood Jerk. The paste. Rub it on the day before you're going to cook them & set sit in the refrigerator.

That said, I just printed Ann's jerk recipe to try. I have to order the Walkerswood--gets expensive w/ the postage added so I don't use it as often as I would like to!

We love the Asian sweet chili sauce w/ pork & chicken. I'll use that (as a dipping sauce) when I don't have time to marinate overnight.

Now I'm in the mood for pork! For a quick dinner I like Char-Siu sauce - it's a molasses based chinese bbq sauce (I don't have any right now so I can't check the ingredients or the spelling but I've approximated it before with soy, molasses, ginger and garlic). Great with cole slaw.

If I have more time I like this recipe from Betty Crocker - very flavorful!

Caribbean Pork Roast

1 pork boneless double center loin roast, 2 to 2 1/2 pounds
1 cup orange juice
1/2 cup lime juice
1 1/2 teaspoons ground cumin
1 1/2 teaspoons red pepper sauce
3/4 teaspoon ground allspice
1 medium green bell pepper, cut into eighths
1 medium onion, cut into fourths
4 garlic cloves, crushed
Salt and pepper to taste
1 1/2 teaspoons sugar
1/2 teaspoon salt

1. Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper to taste, sugar and 1/2 teaspoon salt in blender or food processor. Cover and bend until smooth. Pour blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.
2.
Heat oven to 325ºF. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper to taste. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat.
3.
Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 155°F. Remove pork from pan. Cover and let stand 15 to 20 minutes or until thermometer reads 160°F (medium doneness).
4.
Pour marinade into 1 1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork.

We had AnnT's jerk on Chicken kabobs last night and it was awesome! DH served it with some curried potatoes and lime daiquiris ----amazing meal. Wish I had some leftovers today. We have some pork tenderloin in the fridge that we are going to use with the jerk this weekend.... Yum!!!