Meal Ideas
Health Conscious
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Leftover Meal Ideas
Quick & Easy Meals
Party with Pork
Appetizers
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Tailgating
Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand. Sprinkle surfaces of pork with lemon pepper. Heat butter in heavy nonstick skillet; brown pork evenly, about 3-4 minutes on each side. Remove to serving platter, keep warm. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with parsley and serve. Serves 4
Nothing could be easier—or more elegant—than this French preparation for sautéed steak, borrowed here for pork tenderloin. Quickly sautéed filet medallions are finished with a Worcestershire sauce and mustard pan sauce. If it is a special occasion, pair with truffled mashed potatoes and steamed asparagus. If it is Wednesday night, mashed potatoes and green peas with fit the bill. Add a green salad with vinaigrette and warm dinner rolls.
Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days. If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.
Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.
The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.