Tag Archives: pork tenderloin

Thyme-and-Dijon-Seared Pork Tenderloin with Cider Pan Sauce

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Yummy-to-my-tummy! A fragrant thyme-and-Dijon crust locks in the tenderloin’s juiciness, while a quick cider deglaze turns pan drippings into a bright, tangy-sweet sauce for an elegant weeknight or holiday main. Welcome to Autumn cooking!

This show-stopping, juicy pork tenderloin recipe is fantastic! A quick sear in a hot pan seals in the moisture before being brushed with a simple dijon, Worcestershire sauce and thyme glaze and roasted until perfectly cooked through.

Meanwhile, an easy pan sauce with shallots, clove, juniper, and allspice are simmered with fresh apple cider until reduced and thickened. A touch of butter finishes the sauce to give it a rich and luscious mouthfeel.

BTW, apple cider and apple juice both contain apples that have been pressed for their juice, but they differ in how they are processed. Generally, apple cider is unfiltered and unpasteurized, resulting in a drink that needs to be refrigerated and has a richer apple flavor. Apple juice is the opposite and is typically filtered and pasteurized, allowing for it to be more shelf-stable and giving it a sweeter taste and paler color. 

Serve the pork with mashed potatoes or rice, and your favorite roasted vegetables. We chose to pair it with Apple Cider Risotto with Bacon and Butternut Squash, which utilized many of the same flavors.

NOTE: This recipe doesn’t yield a ton of sauce, but if you want things saucier, you could easily double the sauce (which we did), though it’ll need more time to reduce. However, in the end, we did not feel it was absolutely necessary to do so.

In the end the meal was delicious — thank goodness because the process was long and excruciating, and the number of pans and bowls mounted up. For those who love a challenge, it’s a perfect endeavor!

Thyme-and-Dijon-Seared Pork Tenderloin with Cider Pan Sauce

  • Servings: 4-6
  • Difficulty: moderate
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Ingredients

  • 2 (about 1 1/4-lb.) pork tenderloins, silver skin trimmed
  • 2 1/2 tsp. kosher salt, divided
  • 1 1/4 tsp. black pepper, divided
  • 1 Tbsp. Worcestershire sauce
  • 1/2 tsp. grated garlic
  • 3 Tbsp. neutral cooking oil (such as avocado oil), divided
  • 2 Tbsp. coarse-ground Dijon mustard, divided
  • 1 Tbsp. finely chopped fresh thyme, divided
  • 3 Tbsp. cold unsalted butter, divided
  • 2 Tbsp. finely chopped shallot
  • 2 whole allspice
  • 2 whole cloves
  • 2 juniper berries (optional)
  • 3 Tbsp. apple cider vinegar
  • 1 cup fresh apple cider
  • 1 Tbsp. finely chopped fresh chives, plus more for garnish

Directions

  1. Preheat oven to 350°F. Line a large rimmed baking sheet with aluminum foil; set aside.
  2. Pat pork dry with paper towels, and season with 2 teaspoons salt and 1/2 teaspoon pepper; set aside. Whisk together Worcestershire sauce, grated garlic, 1 tablespoon oil, 1 tablespoon mustard, 2 teaspoons thyme, and 1/2 teaspoon pepper in a small bowl until smooth; set aside.
  3. Heat remaining 2 tablespoons oil in a large stainless steel skillet over high until shimmering, about 3 minutes. Add pork; cook, turning occasionally, until well browned on all sides, 6 to 8 minutes total. Remove from heat, and transfer pork to prepared baking sheet. Brush reserved Worcestershire mixture evenly over pork. Do not wipe skillet clean.
  4. Bake pork until an instant-read thermometer inserted into the thickest portion of pork registers 140°F (for medium), 15 to 18 minutes, or until desired degree of doneness. Remove from the oven, and let rest for 5 to 10 minutes.
  5. While pork is baking, melt 1 tablespoon butter in reserved skillet over medium-low. Add shallot, allspice, cloves, juniper berries (if using), remaining 1 teaspoon thyme, and remaining 1/4 teaspoon pepper. Cook, stirring constantly, until shallot is softened, about 1 minute. Add vinegar; cook, scraping bottom of skillet to release any browned bits, until vinegar is nearly evaporated, about 2 minutes. Add apple cider, remaining 1 tablespoon mustard, and remaining 1/2 teaspoon salt.
  6. Bring to a simmer over medium-high, and cook, stirring occasionally, until sauce thickens and is reduced to about 1/3 cup, about 8 minutes. Remove from heat.
  7. Strain sauce through fine-mesh sieve; pressing down on solids. Return velvety silken sauce to pan. Vigorously stir in chives and remaining 2 tablespoons butter until sauce is glossy and emulsified, about 1 minute.
  8. Transfer pork to a cutting board, and cut into 1/2-inch-thick slices. Transfer to a platter, and spoon cider sauce over top. Garnish with additional chives.

http://www.lynnandruss.com

Recipe by Breana Lai Killeen for Food & Wine

Pan-Roasted Pork Tenderloins with Apple, Sherry and Smoked Paprika

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The inspiration for a Spanish spin on pork and apples comes from “Tapas: A Taste of Spain in America” by José Andrés. Milk Street’s version uses pork tenderloins that get a stovetop sear and finish in the oven on a bed of lightly sautéed onion and Granny Smith apple.

The onion-apple mixture softens to a relish-like accompaniment that is accented with smoked paprika and dry sherry. It’s a rich, woodsy complement to slices of the mild, meaty tenderloin. You will need a 12-inch oven-safe skillet for this recipe. And don’t forget to use an oven mitt or potholder when handling the skillet after removing it from the oven; the handle will be hot.

Nearly all previous reviewers of this recipe said they had, or will next time, double the apple/onion mixture (perhaps even triple it?). That made culinary sense to us, so we went ahead and doubled the sauce from the get-go. And the increased amounts are list under ingredients below.

As to doubling the ingredients for the apple/onion mixture, the recipe indicates to “Add the remaining 2 tablespoons butter and stir until melted” in Step 5. We completely forgot to do so, and that sauce was still divine; although the additional butter would lend more silkiness to the bottom line. Your call…

Serving suggestion: Spoon over mashed garlicky potatoes, parsnip and potato purée or wide egg noodles. We agree it is a company-worthy dish!

Pan-Roasted Pork Tenderloins with Apple, Sherry and Smoked Paprika

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 tsp. smoked paprika, divided
  • Kosher salt and ground black pepper
  • 2 1¼-lb. pork tenderloins, trimmed of silver skin and halved crosswise
  • 2 Tbsp. extra-virgin olive oil
  • 4 Tbsp. salted butter, divided
  • 2 large, or 3 small yellow onions, halved and thinly sliced
  • 2 Granny Smith apples, peeled, halved, cored and cut into ½-inch-thick wedges
  • 5-7 sprigs thyme
  • 1 cup dry sherry
  • 1/2 cup chicken broth
  • 1 Tbsp. finely chopped fresh chives

Directions

  1. Heat the oven to 450°F with a rack in the middle position. In a small bowl, mix together 1 teaspoon of paprika and 1½ teaspoons salt. Rub the mixture onto all sides of the pork.
  2. In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering. Place the pork in the skillet. Cook, turning occasionally, until lightly browned on all sides, about 4 minutes total. Transfer to a large plate.
  3. Add 2 tablespoons of butter, the onion and apple to the skillet. Cook over medium-high, stirring occasionally, until softened and golden brown, about 8 minutes. Distribute the mixture in an even layer, then scatter on the thyme. Place the pork on top, add any accumulated juices and transfer to the oven. Roast until the center of the thickest piece of tenderloin reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes.
  4. Remove the skillet from the oven; the handle will be hot. Using tongs, transfer the pork to a cutting board and tent with foil. Add the sherry, broth and the remaining 1 teaspoon paprika to the pan, then cook over medium-high, stirring occasionally, until the liquid is slightly reduced and thickened, about 4 minutes.
  5. Remove the pan from the heat, then remove and discard the thyme. Add the remaining 2 tablespoons butter and stir until melted. Taste and season with salt and pepper. Using a slotted spoon, transfer the onion-apple mixture to a serving platter, leaving the liquid in the pan. Thinly slice the pork and arrange over the onion-apple mixture. Drizzle the pan liquid over the meat and sprinkle with the chives.

http://www.lynnandruss.com

Recipe from Milk Street

Pork Tenderloins with Sun-Dried Tomatoes and Green Olives

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Oodles of flavor in this simple and quick weeknight recipe. Inspired by a recipe in “How to Roast a Lamb” by chef Michael Psilakis, two umami-packed ingredients are used for this dish: sun-dried tomatoes and olives. But instead of applying the ingredients to lamb, they are used as a big Mediterranean flavor boost for lean, mild pork tenderloin.

They are combined to make a relish-like pan sauce to finish pork tenderloins seasoned with Dijon, garlic and oregano. A quick sear followed by pan-roasting ensures the meat gets caramelization on the exterior, but also cooks speedily. Serving suggestions: a simple salad, carrot medallions, crusty bread, or rice or orzo pilaf. BTW, you will need an oven-safe 12-inch skillet for this recipe.

Don’t sear the pork until deeply browned. Instead, aim for light, spotty charring, which takes about 4 minutes. Also, don’t worry if the drippings in the skillet become very dark and even smoke lightly during roasting. Deglazing the pan to make the sauce will loosen the drippings.

Confession. It was our intention to cut the amount of meat in half (keeping the other ingredients the same). While at the grocery store, we both had a senior moment because we picked up a pork loin filet, and not a pork tenderloin, which usually come two to a package. In all honesty, the cooking times worked just as well with the filet. All-in-all, we loved the dish which we paired with cooked carrot medallions and a side salad.

Pork Tenderloins with Sun-Dried Tomatoes and Green Olives

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. grapeseed or other neutral oil, divided
  • 2 tsp. minced fresh oregano, plus 1 tablespoon chopped fresh oregano
  • 3 medium garlic cloves, finely grated
  • 2 Tbsp. dijon mustard
  • Kosher salt and ground black pepper
  • 2 1¼-lb. pork tenderloins, trimmed of silver skin, halved crosswise
  • 1 medium shallot, halved and thinly sliced
  • ½ cup drained oil-packed sun-dried tomatoes, finely chopped
  • ¼ cup pitted green olives, roughly chopped
  • 2 tsp. red wine vinegar

Directions

  1. Heat the oven to 450°F with a rack in the middle position. In a large bowl, stir together 2 tablespoons of oil, the minced oregano, garlic, mustard, ¾ teaspoon salt and ½ teaspoon pepper. Add the pork, turn to coat and rub the seasonings into the meat.
  2. In an oven-safe 12-inch skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the pork and cook, turning occasionally, until lightly browned on all sides, about 4 minutes.Transfer the skillet to the oven and roast until the center of the thickest piece reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes. Remove from the oven; the handle will be hot. Using tongs, transfer the pork to a platter and let rest while you make the sauce.
  3. Set the skillet over medium and add the shallot. Cook, stirring constantly, until the shallot is lightly browned, about 1 minute.Add the sun-dried tomatoes, olives, vinegar and ¼ cup water, then cook, scraping up any browned bits, until the tomatoes are plumped and the mixture has the consistency of a loose relish, about 3 minutes. Remove the pan from the heat. Thinly slice the pork and return to the platter. Spoon the sauce over it and sprinkle with the chopped oregano.

http://www.lynnandruss.com

Recipe by Courtney Hill for Milk Street

Yucatan-Style Grilled Pork

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OK, it’s not truly an authentic Yucatan peninsula recipe, but it has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto. The annato spice is hard to source locally. If you have enough time, you could order it online. In place of annato*, you can use 3/4 teaspoon of paprika and 1/4 teaspoon of turmeric as a substitute.

While the grilling takes very little time, you do have to marinade the meat from 4 to 6 hours.

According to Chef John, this easy marinade would work on all kinds of pork cuts, but the tenderloin is very user-friendly, and its mild flavor really takes to these ingredients. Once grilled, just think of all the many options for enjoying these tenderloin chunks. Sandwiches, salads, and tacos are all wonderful choices, or how about diced, which make an epic pan of nachos… you know how we love our nachos!

We made Braised Sweet Potatoes and Coriander, Orange and Olives as our side dish. Tossing flavorful marinade pains us to no end. So after we removed the pork from the ziploc bag, The Hubs put it in a small saucepan and reduced it down to a thick sauce. It was served at the dinner table so that diners can use as much as they desire, or not all. It does have a kick, so taste before you smother your pork with it.

Yucatan-Style Grilled Pork

  • Servings: 5-6
  • Difficulty: easy
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Ingredients

  • 2 oranges, juiced
  • 2 lemons, juiced, or more to taste
  • 2 limes, juiced, or more to taste
  • 6 cloves garlic, minced
  • 1 Tbsp. kosher salt
  • 1 tsp. annatto powder*, or more to taste, plus more to sprinkle on before grilling
  • 1 tsp. ground dried chipotle pepper
  • 1 tsp. ground cumin
  • ½ tsp. cayenne pepper
  • ½ tsp. dried oregano
  • ½ tsp. freshly ground black pepper
  • 2 pork tenderloins, trimmed
  • 1 Tbsp. vegetable oil

Directions

  1. Place orange juice, lemon juice, and lime juice in a bowl. Add garlic, kosher salt, annatto powder, chipotle powder, ground cumin, cayenne, oregano, and black pepper. Whisk until well blended.
  2. Cut the tenderloins in half crosswise; cut each piece in half lengthwise. Place pieces in marinade and thoroughly coat with the mixture. Cover with plastic wrap with the wrap touching the surface of the meat and marinade. (Or transfer mixture to a resealable plastic bag.) Refrigerate 4 to 6 hours.
  3. Transfer pieces of pork from marinade to a paper-towel-lined bowl to absorb most of the moisture. Discard paper towels. Drizzle vegetable oil and a bit more annatto powder on the pork.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Place pieces evenly spaced on a hot grill. Allow meat to sear onto the grate until pieces can be easily turned, 4 or 5 minutes. Turn and grill on the other side another 4 or 5 minutes. An instant-read thermometer inserted into the center should read 135 to 140°. Transfer onto a serving platter and allow meat to rest about 5 minutes before serving.

http://www.lynnandruss.com

Original recipe by Chef John

Fennel-Crusted Pork Tenderloins with Orange and Arugula Salad

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With this recipe, Milk Street’s intention was to evoke the flavor and aroma of Italian porchetta. Porchetta is a wonderfully fatty and delicious boneless pork roast hailing from Italy. Traditionally, porchetta is made with a whole, deboned suckling pig. But now it’s generally made with only the best part of the pig—rind on pork belly.

But here we use pork tenderloin which is remarkably lean and mild. To compensate for the lack of fat (and therefore flavor), complexity is introduced with a bright, citrusy sauce and salad to perfectly complement the fennel seed and black pepper spice mix that seasons the meat.

The two tenderloins are quickly seared on the stovetop and finished in the oven before they’re sliced and served atop the salad, so you will need an oven-safe 12-inch skillet, (a large cast iron one works well) for this recipe.

The weight of our single tenderloin was 1.5 lbs for just the two of us. All of the other ingredient amounts were kept the same, except the baby arugula, which we used about 3 ounces of the 5-ounce package. A truly delicious meal!

Fennel-Crusted Pork Tenderloins with Orange and Arugula Salad

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. fennel seeds
  • 2 tsp. black peppercorns
  • Kosher salt and ground black pepper
  • 2 1 1/4 lb. pork tenderloins, silver skin removed, patted dry
  • 2 oranges
  • 5 Tbsp. extra-virgin olive oil, divided
  • 1 Tbsp. white wine vinegar
  • 2 medium garlic cloves, thinly sliced
  • 1/4 cup dry vermouth
  • 1 container baby arugula, (5 oz.)
  • 1 small fennel bulb, trimmed, halved, cored and thinly sliced

Directions

  1. Heat the oven to 450°F with a rack in the middle position. In a spice grinder, pulse the fennel seeds and peppercorns until coarsely ground, 8 to 10 pulses. Transfer to a small bowl and stir in 1 teaspoon salt. Measure ½ teaspoon of the spice mix into a small bowl, then sprinkle the remainder all over the pork, rubbing it into the meat; set both the reserved spice mix and pork aside.
  2. Grate 1 teaspoon zest from 1 orange and add to a medium bowl. Using a sharp knife, slice off the top and bottom ½ inch from each orange. One at a time, stand the oranges on a cut end and cut from top to bottom following the contours of the fruit to remove the peel and white pith. Hold each orange over the bowl containing the zest and cut between the membranes to release the segments, allowing the juices to fall into the bowl; set the segments aside in a large bowl.
  3. Once all of the segments have been cut free, squeeze the membranes to collect their juice, then discard the membranes; you should have about 2 tablespoons juice. Into the zest-juice mixture, whisk 3 tablespoons oil, the vinegar and ¼ teaspoon each salt and pepper; set aside.
  4. In a 12-inch oven-safe skillet over medium-high, heat the remaining 2 tablespoons oil until barely smoking. Add the pork and cook, turning occasionally, until lightly browned on all sides, about 4 minutes. Transfer the skillet to the oven and roast until the center of the thickest piece reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes. Remove from the oven (the handle will be hot) and transfer the pork to a cutting board; let rest while you make the sauce and salad.
  5. Set the skillet over medium, add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the vermouth, bring to a simmer and cook, scraping up the browned bits, until reduced to about 3 tablespoons, 2 to 3 minutes. Stir in the orange juice mixture, then remove from the heat. To the bowl containing the orange segments, add the arugula, sliced fennel and 3 tablespoons of the sauce; toss to combine. Taste and season with salt and pepper.
  6. Arrange the salad in a bed on a serving platter. Thinly slice the pork, arrange on the salad and drizzle with a little of the remaining sauce, then sprinkle with the reserved spice mix. Serve the remaining sauce on the side.

http://www.lynnandruss.com

Adapted from a recipe from Milk Street

Bolognese-Style Pork Cutlets

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WOW, just WOW! This meal was soooo delicious, we didn’t expect to like it as much as we did. Now it won’t make your dieting list or make the top 10 of your super-healthy menus, but for a special treat it can’t be beat! We paired ours with a healthy side salad and some roasted broccoli rabe therefore eliminating some of the guilt 😉 .

Pork tenderloin is similarly mild in flavor to veal, so it works in this riff on classic cotoletta alla bolognese. The pan-fried breaded cutlets are topped with salty, savory prosciutto and Parmigiano-Reggiano cheese. The pork tenderloin is pounded thin, and layered with the prosciutto slices onto the cutlets, under the breading, to better integrate them into the dish.

After frying, the crisp cutlets are placed in a pan with a bit of water and cooked just long enough to melt the cheese. For an extra-crisp crust, use Japanese-style, lightly-crushed panko breadcrumb. This method for melting the cheese keeps the bottoms of the cutlets crisp, and the lemon-spiked sauce, served on the side, brightens up all the rich, salty flavors.

The pieces end up being quite large, so in effect, you could possibly get two servings out of each cutlet. I for one, could not finish mine.

Make ahead: If you’d like it to be a less hectic process at dinner time, you can prepare the cutlets up to Step 3, and leave them in the refrigerator for several hours before moving on to Step 4. Also ahead of time, shred the Parmesan cheese, and make the sauce, which can be reheated as your are melting the cheese on the cutlets.

TIP: Don’t pound the pork without using plastic wrap. The plastic wrap prevents the meat pounder from sticking to the meat, thereby helping to avoid tears. This is especially important when the meat is pounded very thin, as it is here. After pounding the cutlets, season them only with pepper, not with salt, as the prosciutto and Parmesan provide lots of salinity. Finally, when adding the water to the pan of fried cutlets, make sure to pour it around them, not on them.

Bolognese-Style Pork Cutlets

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2½ cups panko breadcrumbs
  • Ground black pepper
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1¼ lb. pork tenderloin, trimmed of silver skin and patted dry
  • 4 slices prosciutto (about 2 oz. total)
  • 12 Tbsp. neutral oil, divided
  • 4 oz. Parmesan cheese (without rind), shredded on the small holes of a box grater (2 cups)
  • 4 Tbsp. (½ stick) salted butter, cut into 4 pieces
  • 3 medium garlic cloves, finely grated
  • ¾ cup chicken broth
  • 2 Tbsp. lemon juice, plus lemon wedges to serve

Directions

  1. Place the panko in a large a zip-close bag and seal. Run a rolling pin over the panko until finely crushed. Empty into a pie plate or wide shallow bowl, then stir in ½ teaspoon pepper. In a second similar dish, stir the flour and 1 teaspoon pepper. In a third dish, beat the eggs with a fork.
  2. Cut the pork tenderloin in half crosswise, making the tail-end slightly larger, then cut each piece in half lengthwise. Place 2 pieces between 2 large sheets of plastic wrap. Using a meat pounder, gently pound each piece to an even ⅛-inch thickness. Repeat with the remaining pieces. Season both sides of each cutlet with pepper, then lay a prosciutto slice on each cutlet. Re-cover with plastic wrap and gently pound so the prosciutto adheres.
  3. One at a time, dredge the cutlets in the flour, turning to coat and shaking off any excess, then dip in the egg and, finally, coat with the panko, pressing so it adheres. Set the cutlets on a large plate. Refrigerate uncovered for 15 minutes. Set a wire rack in a rimmed baking sheet and place near the stovetop.
  4. In a 12-inch nonstick skillet over medium-high, heat 6 tablespoons of oil until barely smoking. Add 2 cutlets and cook until golden, 1 to 2 minutes. Using tongs, flip and cook until the second sides are golden, about 1 minute. Transfer to the prepared rack. Repeat with the remaining 6 tablespoons oil and remaining cutlets. Wipe out the skillet and set aside.
  5. Evenly sprinkle the cutlets with the Parmesan. Place 2 cutlets, cheese side up, in the same skillet, then set the pan over medium-high. Pour ¼ cup water around the cutlets, immediately cover and cook until the cheese has melted, the water has evaporated and the cutlets begin to sizzle, 1 to 2 minutes. Using a large spatula, return the cutlets to the rack and repeat with the remaining cutlets; tent with foil. Using paper towels, wipe out the skillet.
  6. In the same skillet over medium, melt the butter. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the broth, then cook over medium-high, stirring occasionally, until reduced to about ⅓ cup, about 3 minutes. Off heat, stir in the lemon juice, then taste and season with pepper. Pour into a serving bowl. Transfer the cutlets to a platter and serve with the sauce and lemon wedges on the side.

http://www.lynnandruss.com

Original recipe by Diane Unger for Milk Street

Pan-Roasted Pork Tenderloins with Apple, Sherry and Smoked Paprika

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The inspiration for this Spanish spin on pork and apples comes from “Tapas: A Taste of Spain in America” by José Andrés. This version from Milk Street uses pork tenderloins that get a stovetop sear and finish in the oven on a bed of lightly sautéed onion and Granny Smith apple. The onion-apple mixture softens to a jammy relish-like accompaniment that is accented with smoked paprika and dry sherry. It’s a rich, woodsy complement to slices of the mild, meaty tenderloin.

We cooked only one tenderloin for the two of us which provided three servings of meat. The amount of ingredients for the sauce was kept the same because we prefer things saucy. Our accompaniments were roasted butternut squash cubes and a simple side salad. The flavors of the meal were outstanding!

Here it is again (above) a few years later served with a slivered almond couscous and steamed vegetables.

Pan-Roasted Pork Tenderloins with Apple, Sherry and Smoked Paprika

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 tsp. smoked paprika, divided
  • Kosher salt and ground black pepper
  • 2 1¼-lb. pork tenderloins, trimmed of silver skin and halved crosswise
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. salted butter, divided
  • 1 medium yellow onion, halved and thinly sliced
  • 1 Granny Smith apple, peeled, halved, cored and cut into ½-inch-thick wedges
  • 5 sprigs thyme
  • ½ cup dry sherry
  • ¼ cup low-sodium chicken broth
  • 1 Tbsp. finely chopped fresh chives

Directions

  1. Heat the oven to 450°F with a rack in the middle position. In a small bowl, mix together 1 teaspoon of paprika and 1½ teaspoons salt. Rub the mixture onto all sides of the pork.
  2. In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering. Place the pork in the skillet. Cook, turning occasionally, until lightly browned on all sides, about 4 minutes total. Transfer to a large plate.
  3. Add 1 tablespoon of butter, the onion and apple to the skillet. Cook over medium-high, stirring occasionally, until softened and golden brown, about 8 minutes. Distribute the mixture in an even layer, then scatter on the thyme. Place the pork on top, add any accumulated juices and transfer to the oven. Roast until the center of the thickest piece of tenderloin reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes.
  4. Remove the skillet from the oven; the handle will be hot. Using tongs, transfer the pork to a cutting board and tent with foil. Add the sherry, broth and the remaining 1 teaspoon paprika to the pan, then cook over medium-high, stirring occasionally, until the liquid is slightly reduced and thickened, about 4 minutes.
  5. Remove the pan from the heat, then remove and discard the thyme. Add the remaining 1 tablespoon butter and stir until melted. Taste and season with salt and pepper. Using a slotted spoon, transfer the onion-apple mixture to a serving platter, leaving the liquid in the pan. Thinly slice the pork and arrange over the onion-apple mixture. Drizzle the pan liquid over the meat and sprinkle with the chives.

http://www.lynnandruss.com

Stir-Fried Pork and Sweet Peppers with Peanuts

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Yes indeed, the flavors in this colorful stir-fry from Milk Street are a fantastic combination of savory, sweet, tangy, garlicky, spicy and nutty. The chili-garlic sauce can be moderated depending on your tolerance for spicy, and those peanuts add just the right amount of crunch.

Briefly marinating the sliced tenderloin means that the meat browns beautifully in the skillet and also adds flavor and moisture to an otherwise lean and mild cut. Balsamic vinegar may seem like an odd ingredient in a stir-fry, but it mimics the subtle sweetness, moderate acidity and maltiness of Chinese black vinegar and probably already is in your pantry. Serve with steamed white rice.

Instead of a nonstick skillet, we used a well-seasoned wok. The Hubs swears you get a hotter heat with the added benefit of pushing ingredients up the sides.

Warning: Don’t use a conventional (that is not nonstick) skillet. The pork will char and stick to the skillet instead of nicely browning.

Stir-Fried Pork and Sweet Peppers with Peanuts

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 1/4 lb. pork tenderloin, trimmed of silver skin and sliced crosswise ⅛ to ¼ inch thick
  • 3 Tbsp. grapeseed or other neutral oil, divided
  • 3 Tbsp. dry sherry, divided
  • 2 Tbsp. soy sauce, divided
  • 3 garlic cloves, 1 minced, 2 thinly sliced
  • 1 Tbsp. cornstarch
  • 2-3 Tbsp. chili-garlic sauce
  • 1 1/2 Tbsp. balsamic vinegar
  • 2 medium red, yellow or orange bell peppers, stemmed, seeded and cut into 1- to 1½-inch pieces
  • 1 bunch scallions, whites thinly sliced, greens cut into 1½-inch lengths, reserved separately
  • 1/2 cup roasted peanuts, roughly chopped

Directions

  1. In a medium bowl, stir together the pork, 1 tablespoon of the oil, 1 tablespoon of the sherry, 1 tablespoon of the soy sauce, the minced garlic and the cornstarch. Let stand for about 15 minutes.
  2. Meanwhile, in a small bowl, stir together the remaining 2 tablespoons sherry, remaining 1 tablespoon soy sauce, chili-garlic sauce and vinegar.
  3. In a 12-inch nonstick skillet over medium-high, heat another 1 tablespoon oil until barely smoking. Add the pork in an even layer and cook, stirring once or twice, until well browned, 4 to 5 minutes; transfer to a plate.
  4. Add the remaining 1 tablespoon oil to the skillet and heat until shimmering. Add the bell peppers and cook, stirring occasionally, until tender-crisp, 6 to 7 minutes.
  5. Add the scallion whites and sliced garlic; cook, stirring, until fragrant, 30 to 60 seconds.
  6. Add the pork and accumulated juices, sauce mixture and scallion greens; cook, stirring, until the sauce is lightly thickened, 30 to 60 seconds.
  7. Off heat, stir in half the peanuts. Transfer to a serving dish and sprinkle with the remaining peanuts.

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Adapted from a recipe by Calvin Cox for Milk Street

Spice-Rubbed Pork Tenderloin with Fennel, Tomatoes, Artichokes, and Olives

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Another one-pan wonder, and who doesn’t like that for ease of clean-up and prep? It works as well for company as it does for a weeknight dinner. According to ATK’s “Complete Mediterranean Cookbook”, cooking the tenderloins until buttery-smooth is key, and roasting them atop a bed of vegetables buffers the heat to ensure juicy meat all the way through, which is rubbed with herbes de Provence, salt, and pepper.

The Mediterranean seasoning inspired the selection of vegetables: sweet, delicately flavored fennel, earthy artichoke hearts (frozen, to keep things easy), and briny olives (which I doubled the quantity). After softening the fennel in the microwave, it was tossed with the other vegetables and olive oil, and the mixture was spread into the roasting pan (or rimmed baking sheet), placing the tenderloins on top.

The vegetables are nearly cooked when the pork is done, so remove the meat to a moated cutting board and tent with foil. To the cooked veggies, add in juicy halved cherry tomatoes and lemon zest, and let them finish in the oven. After 10 minutes, the fennel should be tender, the tomatoes softened and releasing their juices.

NOTE: If using frozen artichoke hearts, be sure to thoroughly thaw and pat them dry; otherwise their moisture will inhibit the browning of the roasted vegetables.

Spice-Rubbed Pork Tenderloin with Fennel, Tomatoes, Artichokes, and Olives

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 (12- to 16-oz.) pork tenderloins, trimmed
  • 2 tsp. herbes de Provence
  • Salt and pepper
  • 2 large fennel bulbs, stalks discarded, bulbs halved, cored, and cut into ½-inch-thick strips
  • 12 oz. frozen artichoke hearts, thawed and patted dry
  • ½ cup pitted kalamata olives, halved
  • 3 Tbsp. extra-virgin olive oil
  • 18 oz. cherry tomatoes, halved
  • 1 Tbsp. grated lemon zest
  • 2 Tbsp. minced fresh parsley
  • Season with salt, pepper and herbs de Provence
  • After microwaving the fennel, drain well
  • Toss, fennel, artichoke hearts and olives with olive oil
  • Place seasoned pork on top and tuck under their thin tails
  • Halfway through, turn the meat over
  • Add tomatoes and lemon zest and cook another 10 minutes

Directions

  1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Pat pork dry with paper towels and season with herbes de Provence, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Combine fennel and 2 tablespoons water in bowl, cover, and microwave until softened, about 5 minutes; drain well. Toss drained fennel, artichokes, olives, and oil together in bowl and season with salt and pepper.
  3. Spread vegetables into 16 by 12-inch roasting pan and lay pork on top, tucking under the thin part of the tail. Roast until pork registers 140 to 145 degrees, 25 to 30 minutes, turning tenderloins over halfway through roasting.
  4. Remove pan from oven. Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes. Meanwhile, stir cherry tomatoes and lemon zest into vegetables and continue to roast until fennel is tender and tomatoes have softened, about 10 minutes.
  5. Remove pan from oven. Stir parsley into roasted vegetables. Slice pork into ½-inch-thick slices, and arrange vegetables and sliced pork on a platter, pouring any accumulated meat juices back over the plated pork and vegetables.

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Recipe from America’s Test Kitchen

Braised Sweet Potatoes with Orange and Olives (and Pork Tenderloin)

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Here, we first decided on our side of Braised Sweet Potatoes with Orange and Olives before we committed to the main course of Sear-Roasted Pork Tenderloin with Rosemary, Coriander and Mustard. Nothing boring about our penchant for Mediterranean cuisines where the flavors are big and brash, heavy on citrus, spices and bold ingredients used with abandon.

The vegetarian sweet potatoes dish was in a recent copy of Milk Street magazine who noted it originally came from German food blogger Meike Peters. So the challenge was to find a main course that would stand up to the bold flavors. In Molly Stevens’ “All About Roasting” cookbook she wrote an article on basic sear-roasted pork tenderloin that lists four different flavor options.

Our first choice, orange- and thyme-rubbed, would have been a perfect “plate-mate,” however the pork had to be seasoned for 4-24 hours ahead of time, a luxury we didn’t have. So choice number two was seasoned with rosemary, mustard and coriander—a spice also in the potato recipe. This mustard-based paste turned the simple pork tenderloin into something fragrant and special with little effort.

Now about that side dish. First, cook the potatoes with a small amount of orange juice and water until tender, then stir in candied citrus zest and chopped black olives, which provide depth and pops of briny flavor. This recipe resonated not only for its bold flavors, but also for its use of a low-liquid braise, a technique that concentrates flavor. 

In Milk Street’s version, you’ll get plenty of citrus notes from the coriander and juice, and this keeps the recipe a one-pot preparation, woohoo! Then the onions are browned more for a slightly deeper flavor and cayenne pepper adds an extra bit of savoriness.

BUT, and it’s a big one, we instinctively knew that there was no way those potato chunks would be tender in 8-11 minutes. And they were not. Plan on adding another 10 minutes to this step.

TIP: Don’t use a narrow saucepan or pot for this recipe. The wider diameter of a Dutch oven allows the potatoes to be distributed in a thinner layer, which results in more even cooking.

Braised Sweet Potatoes with Orange and Olives

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 2 tsp. coriander seeds, lightly crushed
  • 1 medium red onion, halved and thinly sliced
  • Kosher salt and ground black pepper
  • 2 lbs. orange-flesh sweet potatoes, peeled and cut into 1-inch chunks
  • ⅔ cup orange juice
  • ¼ tsp. cayenne pepper
  • ½ cup black or green pitted olives, or a mixture, chopped

Directions

  1. In a Dutch oven over medium-high, cook the oil and coriander seeds, stirring, until fragrant and sizzling, 2 to 4 minutes.
  2. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until the onion is softened and lightly browned, 3 to 5 minutes.
  3. Add the sweet potatoes, orange juice, cayenne, ½ teaspoon salt, ¼ teaspoon pepper and ½ cup water. Bring to a simmer, cover and reduce to medium. Cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, 8 to 11 minutes. (It took ours 20 minutes until tender.)
  4. Uncover and cook, stirring constantly, until the liquid has almost fully reduced and the potatoes are glazed, about 2 minutes.
  5. Off heat, stir in the olives. Taste and season with salt and pepper.

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The inspiration comes from a recipe in “365,” a cookbook by German food blogger Meike Peters; reimagined by Courtney Hill for Milk Street

Stir-Fried Pork and Green Beans

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Sweet, Sour and Hot… no, this is not a romantic novel review. Hitting all the right notes, this quick and easy stir-fry, packs in savoriness from fish sauce and garlic, sweetness from a little sugar and spicy heat from pepper flakes. Thin slices of ultra-tender pork contrast the crisp snap of green beans, preferably haricot verts.

We took it a step further and added a bunch of scallions, the white and light green parts were stir-fried with the green beans, and the dark green slices were added as a garnish along with the chopped cilantro. Next time we intend to toss in some red bell pepper strips too, which will add a nice pop of color along with extra nutrients.

In addition, we doubled the sauce, which at first we thought might have been too much. But in the end, it was the perfect amount to coat the pork and veggies. I made the adjustments in the list of ingredients below. Serve with steamed rice, and if you like, additional fish sauce at the table.

Caution, don’t stir the beans and pork too often. Stirring just once or twice during cooking allows them to char and develop flavor. Also, don’t forget to stir the sauce mixture just before adding it to the skillet, as the cornstarch settles to the bottom upon standing. In our opinion, we feel using a wok is a much better vehicle for getting a good char when stir-frying.

Stir-Fried Pork and Green Beans

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/4 cup fish sauce
  • 1/4 cup unseasoned rice vinegar
  • 2 Tbsp. cornstarch
  • 1 Tbsp. + 1 tsp.white sugar
  • 1 tsp. red pepper flakes
  • 2 Tbsp. peanut oil, divided, plus more as needed
  • 8 oz. green beans, cut on the diagonal into 2-inch pieces
  • 1 bunch scallions, sliced thinly, white and light green parts divided from dark green
  • 1 red bell pepper, stemmed, seeded, halved and cut into 1/4″ slices (optional)
  • 1¼ pounds pork tenderloin, trimmed of silver skin, halved lengthwise and cut into ¼-inch slices
  • 5 medium garlic cloves, minced
  • ¼ cup lightly packed cilantro, chopped

Directions

  1. In a small bowl, whisk together the fish sauce, vinegar, cornstarch, sugar, pepper flakes and ¼ cup water. Set aside.
  2. In a 12-inch skillet over high, heat 1 tablespoon of oil until barely smoking. Swirl to coat the pan, then add the beans and scallion whites and light green slices. Cook, stirring once or twice, until charred, 3 to 4 minutes. Transfer to a bowl and set aside.
  3. If you are using red bell pepper, stir-fry them next as you did the green beans. When slightly charred, add to same bowl as beans.
  4. In the same pan over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Swirl to coat the pan, then add the pork in an even layer. Cook, stirring once or twice, until lightly browned, about 4 minutes. Return the beans (and red pepper, if using) to the pan, add the garlic and cook, stirring, until fragrant, about 30 seconds.
  5. Whisk the fish sauce mixture to recombine, then add to the pan and reduce to medium. Cook, scraping up any browned bits, until the sauce thickens slightly and clings to the meat, about 60 seconds. Off heat, stir in the cilantro. Garnish with scallion greens.

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Adapted from a recipe from Courtney Hill for Milk Street

Mediterranean-Inspired One Pan Wonder

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Treat yourself like company with this Mediterranean-inspired Spice-Rubbed Pork Tenderloin with Fennel, Tomatoes, Artichokes and Olives recipe. In less than an hour, this one pan wonder works well for a weeknight dinner. It’s a mash-up from America’s Test Kitchen and Molly Stevens cookbooks. The revised recipe noted below serves six, but we halved it for just the two of us.

Cooking the tenderloins until buttery-smooth is key, and roasting them atop a bed of vegetables buffers the heat to ensure juicy meat all the way through. Rather than searing the meat, it is rubbed with a spice mixture. The Mediterranean seasoning inspires the selection of vegetables: sweet, delicately flavored fennel, earthy artichoke hearts, and briny olives.

After softening the fennel in the microwave, toss it with the other vegetables and olive oil, and spread the mixture into the roasting pan, placing the tenderloins on top. The vegetables are nearly cooked when the pork was done, so remove the meat, add in juicy halved cherry tomatoes and orange zest, and let the vegetables finish in the oven while the meat rests.

Spice-Rubbed Pork Tenderloin with Fennel, Tomatoes, Artichokes and Olives

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 (12- to 16-oz.) pork tenderloins, trimmed
  • 1 Tbsp. grated orange zest, divided in 3
  • 1 Tbsp. fresh thyme, chopped
  • 1/2 tsp. cumin seed
  • 1/2 tsp. Aleppo pepper flakes
  • Salt and pepper
  • 2 large fennel bulbs, stalks discarded, bulbs halved, cored, and cut into ½-inch-thick strips
  • 12 oz. frozen artichoke hearts, thawed and patted dry; or 6 oz. jarred packed in brine
  • ½ cup pitted kalamata olives, halved
  • 3 Tbsp. extra-virgin olive oil
  • 18 oz. cherry tomatoes, halved
  • 2 Tbsp. minced fresh parsley

Directions

  1. Adjust oven rack to lower-middle position and heat oven to 450°. Pat pork dry with paper towels.
  2. In a small bowl, combine thyme, 2 teaspoons of the orange zest, cumin, pepper flakes, 3/4 teaspoon salt, and several grinds of black pepper. Combine thoroughly and rub all over both tenderloins.
  3. Combine fennel and 2 tablespoons water in bowl, cover, and microwave until softened, about 5 minutes; drain well. Toss drained fennel, artichokes, olives, and oil together in bowl and season with salt and pepper.
  4. Spread vegetables into 16 by 12-inch roasting pan and lay pork on top. Roast until pork registers 140 to 145 degrees, 25 to 30 minutes, turning tenderloins over halfway through roasting.
  5. Remove pan from oven. Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes.
  6. Meanwhile, stir cherry tomatoes and remaining teaspoon orange zest into vegetables and continue to roast until fennel is tender and tomatoes have softened, about 10 minutes more.
  7. Remove pan from oven. Stir parsley into roasted vegetables. Slice pork into ½-inch-thick slices and serve with vegetables.

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Japanese Ginger Pork

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Japanese Ginger Pork (Shogayaki) is a recipe hailing from Milk Street. They explain that shoga means “ginger” in Japanese, and yaki translates as “grilled,” though the term is sometimes applied to foods that are fried or griddled. In the popular dish known as shogayaki, thinly sliced pork is cooked with a lightly sweetened, very gingery soy-based sauce.

Here, pork tenderloins are cut into quarters and pounded into thin cutlets. A quick soak in a marinade that later becomes the sauce ensures the cutlets are thoroughly flavored. Shredded green cabbage and steamed rice are the classic accompaniments so we paired them with the entrée.

In Japan, the meat of choice for shogayaki is thinly sliced pork loin. The thin cuts of meat cook quickly and make it easier for the seasonings to penetrate. But because making thin, even slices requires some challenging knife work, the thin slices of pork tenderloin are pounded even thinner. As a bonus, the pounding breaks apart the muscle fibers, making it even easier for the meat to season. Additionally, ginger has an enzyme called zingibain that helps tenderize meat.

After another recipe once-over, we decided to double the sauce—soy sauce through fresh ginger. We’re glad we did, but would not double the white sugar next time, it was a tad too sweet. Another major change we made was to coat the shredded cabbage with a one-to-one mixture of rice vinegar and toasted sesame oil with a pinch of salt. Overall, we feel the cabbage should be increased by utilizing the entire head, especially if this meal is to feed four. Finally, we also added an extra half bunch of scallions.

TIP: Don’t crowd the skillet when cooking the cutlets. It’s usually best to cook them in two batches so they brown rather than steam. But how they fit in the skillet depends on their shape after pounding. If you can fit all four in your pan without them touching, cook all at once using the 2 tablespoons of oil.

Japanese Ginger Pork (Shogayaki)

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¼ cup soy sauce
  • 3 Tbsp. mirin
  • 2 Tbsp. sake
  • 1 Tbsp. white miso
  • 1½ Tbsp. finely grated fresh ginger
  • 1¼ 1b. pork tenderloin, trimmed of silver skin
  • 2 Tbsp. grapeseed or other neutral oil
  • 2 tsp. white sugar
  • 1 bunch scallions, cut into 1-inch piece
  • ½ small head green cabbage, cored and finely shredded (about 3 cups)
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. toasted sesame oil
  • Cooked Japanese-style short-grain rice, to serve

Directions

  1. In a wide, shallow bowl whisk together the soy sauce, mirin, sake, miso and ginger.
  2. Cut the pork tenderloin in half crosswise, making the tail-end half slightly larger, then cut each piece in half lengthwise. Place 2 pieces of pork between 2 large sheets of plastic wrap. Using a meat pounder, gently pound each piece to an even ¼-inch thickness. Repeat with the 2 remaining pieces.
  3. Add the cutlets to the soy mixture and turn to coat, then let marinate at room temperature for 15 minutes.
  4. Mix the rice vinegar and toasted sesame oil together then add to a large bowl with the shredded cabbage and a pinch of salt. Mix well, and set aside.
  5. In the meantime, cook the Japanese rice according to package directions.
  6. Remove the cutlets from the marinade, letting the excess drain back into the bowl; reserve the marinade. Pat the cutlets dry with paper towels.
  7. In a 12-inch skillet over medium-high, heat 1 tablespoon of oil until shimmering. Add the cutlets in a single layer and cook undisturbed until well browned, 2 to 3 minutes. Using tongs, flip each piece and continue to cook until the second sides are well browned, about another 2 minutes.
  8. Transfer to a large plate, then wipe out the skillet with paper towels. Repeat with the remaining oil and cutlets.
  9. Return the skillet to medium-high and add the reserved marinade, the sugar and ¼ cup water. Bring to a simmer and cook, scraping up any browned bits, until the mixture thickens and a spoon drawn through it leaves a 1- to 2-second trail, about 3 minutes. (Because we doubled the sauce, it took twice as long to thicken properly.)
  10. Stir in the scallions, then add the pork and any accumulated juices. Cook, stirring gently, until the scallions are wilted and the pork is heated through, about 1 minute.
  11. Serve with the shredded cabbage and cooked rice.

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Recipe by Courtney Hill for Milk Street

Herb-Rubbed Pork with Squash and Grapes

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So simple, with minimal ingredients, using only one sheet pan, but packs a lot of flavor. Do I have your interest now? Here, fruit, vegetables, and pork tenderloin all roast on one pan for this hands-off dinner recipe. The sweet, wine-y flavor of grapes intensifies while roasting, a perfect pairing for the natural sweetness of pork.

I tweaked the recipe a tad by purchasing already-prepped butternut squash. I mean, who really likes peeling those things? Plus, the original directions had you buy a 2-pound squash, peel it, but only use half of it. Save yourself time and aggravation and buy it already cubed.

In addition, the original amount of grapes was 1 cup. If you try to measure 1 cup of whole grapes, it doesn’t amount to many. Therefore, I changed the quantity to 8 ounces, which ended up being a perfect amount.

During the last step of roasting, make sure to check the meat after 10 minutes. I waited the full 15 minutes and our pork was a little more done than we prefer. After resting and slicing, pour any accumulated juices back over the meat.

Herb-Rubbed Pork with Squash and Grapes

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 2 tsp. dried herbs, such as thyme, oregano, basil, and/or rosemary
  • 1/2 tsp. chili powder
  • 2 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1, 1 to 1 1/2 lbs. pork tenderloin
  • 1 lb. butternut squash, already peeled and cut in 1- to 2-inch pieces
  • 1/2 red onion, cut into wedges
  • 2 Tbsp. olive oil
  • 8 oz. seedless red grapes

Directions

  1. Preheat oven to 425°F.
  2. Line a large rimmed baking sheet with foil.
  3. In a small bowl combine herbs, chili powder, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Rub all over pork.
  4. Place pork on one side of prepared pan. Add squash and onion on other side of pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Drizzle pork, squash, and onion with 2 tablespoons olive oil. Roast 15 minutes.
  5. Stir squash and onion; add grapes. Roast 10 to 15 minutes more until pork is done (145°F). Remove pork to a moated cutting board, tent with foil and let rest 5 minutes before slicing.
  6. Turn off the oven and leave the veggies in to keep warm while meat rests.

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Recipe found in Better Homes & Garden Magazine

German Pork Schnitzel, Sehr Gute!

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I used to claim that German food was my least favorite cuisine. But after a trip to Germany for my nieces wedding in late 2019, I thoroughly changed my mind. One of my most memorable dishes was a pork schnitzel entrée, so when we saw a recipe for German Pork Schnitzel in our latest Milk Street magazine, we knew it had to get on the short list.

During a visit to Berlin, Milk Street staffers learned that the coating for authentic German pork Schnitzel, or Schweineschnitzel, is dry breadcrumbs made from kaiser rolls, which are extremely fine-textured. It’s a bit of work to get them from rolls to fine bread crumbs, but apparently they make all the difference.

Indian ghee (clarified butter) is a counterintuitive ingredient for Schnitzel, but adding just a small amount to the frying oil adds richer, fuller flavor. If you cannot find it, the Schnitzel is still tasty without it I’m told. Typically, I stay away from breaded and fried food, but we felt compelled to give this method a try. Not only does it look attractive, it tastes sehr gute!

To fry the cutlets, use a large Dutch oven instead of a skillet; the pot’s high walls safely contain the hot oil and reduce splatter on the stovetop. To test if the oil is at the correct temperature, an instant or deep-fry thermometer is best. Milk Street suggests lingonberry preserves and lemon wedges as classic Schnitzel accompaniments; we however paired ours with garlicky mashed potatoes and pork gravy (yes, we used a jarred brand).

Tips from Milk Street: Don’t use a heavy hand when pounding the tenderloin. A lighter touch works best to flatten the cutlets to a ⅛-inch thickness without inadvertent tears. After breading the cutlets, fry them right away; if left to stand, the coating won’t puff properly. Finally, when frying the cutlets, don’t crowd them in the pot or they will brown unevenly. Depending on the dimensions of the cutlets and the diameter of your pot, the pieces may need to be fried one at a time.

German Pork Schnitzel

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 Tbsp. plus 2 cups grapeseed or other neutral oil
  • 1 cup plain dry breadcrumbs (see headnote)
  • 1¼ pound pork tenderloin, trimmed of silver skin
  • Kosher salt and ground black pepper
  • 2 Tbsp. ghee (optional)
  • Lingonberry preserves, to serve (optional)
  • Lemon wedges, to serve

Directions

  1. Heat the oven to 300°F with a rack in the middle position. Tear 6 to 8 plain kaiser rolls (about 1 pound) into 1-inch pieces, then distribute in an even layer on a rimmed baking sheet. Toast until completely dry but not browned, about 45 minutes, stirring every 15 minutes or so. Cool completely, then transfer to a food processor and process to fine, even crumbs, about 2 minutes. Makes about 1 cup.
  2. Set a wire rack in a rimmed baking sheet and place in the oven on the middle rack; adjust the heat to 200°F. Put the flour in a wide, shallow bowl. In a second wide, shallow bowl, beat the eggs with the 1 tablespoon oil. Put the breadcrumbs in a third wide, shallow bowl.
  3. Cut the pork tenderloin in 2 pieces crosswise, making the thinner end slightly larger, then cut each piece in half again. Place 2 pieces between 2 large sheets of plastic wrap. Using a meat pounder, gently pound each piece to an even ⅛-inch thickness. Repeat with the 2 remaining pieces. Season each cutlet on both sides with salt and pepper.
  4. One at a time, coat the cutlets on both sides with flour, shaking off the excess, then dip into the eggs, turning to coat and allowing excess to drip off, then coat both sides with breadcrumbs, pressing to adhere. Place the cutlets on a large plate, stacking them if needed.
  5. In a large Dutch oven over medium-­high, heat the 2 cups oil and ghee (if using) to 360°F. (It takes a while to heat to temperature.) Carefully place 1 or 2 cutlets in the oil—add only as many as will fit without overlapping—and cook, gently jostling the pot so oil flows over the cutlets, until light golden brown on both sides, 2 to 3 minutes total; use tongs to flip the cutlet(s) once about halfway through. Transfer to the prepared rack in the oven to keep warm.
  6. Return the oil to 350°F and cook the remaining cutlets in the same way. Serve with lingonberry preserves (if using) and lemon wedges.

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