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Pork Tenderloin
Ingredients:
1 Pork Tenderloin
one tablespoon of My Family's Seasoning Pork Seasoning per 2 lbs of meat
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Directions: Making the perfect pork tenderloin is as easy as 1 – 2 – 3!
*Pork tenderloin is one of the leanest meats available, and according to the National Pork Producers', it's nearly as low in saturated fat as chicken breasts
*Do not over cook! Because the meat is so lean, overcooking will cause the meat to dry out.
*We recommend cooking to a temperature range of 150-165 degree's.
Preheat oven to425°.
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Pour seasoning into a small bowl and MIX WELL to get the full range of flavor (ingredients often settle in the package).
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Moisten tenderloin with water and moderately cover the entire tenderloin with seasoning.
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Place tenderloin on a rack in the center of the oven. Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion of tenderloin registers between 150° - 160°.
Slice tenderloin and serve with your favorite accompaniments. My family enjoys pork tenderloin with garlic roasted potatoes and fresh steamed asparagus. Mmmmm…..
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STOVE TOP PORK CHOPS
Pork chops
1-2 Tablespoon Pork seasoning (depending on how many pork chops
Lightly rub olive oil on the pork chops
Lightly rub seasoning on each pork chop
Use a heavy pan - cast iron, anodized aluminum, or a good stainless steel pan is best. Non-stick pans will suffice, but they won't give you as good of a crusty caramelized exterior.
Heat the pan on the stove top on medium high
Add the oil. Don't add oil to a cold pan. You can also use butter, (use a little butter for flavor) but butter will burn and smoke then at oil to the butter.
Add the chops gently. Be careful not to splatter yourself with hot oil in the process!
Leave the chops alone for 3 to 5 minutes. Once the edges of the chops start to come up slightly from the pan, it's time to flip the chops. DO NOT use a fork, only use tongs or a metal spatula. If you try to flip too early, the pork could be stuck to the pan and tear, making the pan very hard to clean and ruining the caramelization.
Cook the chops on the new side until the edges come up from the pan, like before.
Add some water, wine, or broth to the pan and scrape up the browned bits on the pan. This will deglaze the pan. The liquid will boil shortly and begin to evaporate off. In cooking terms, this is called "reducing". In fat guy terms, this is called "making gravy". Once the liquid has boiled almost all the way off, you'll notice a new sound. Now is your time to spring into furious action!
Grab a couple pats of butter and start swirling the liquid around the pan to combine. Add the chops back to the pan with the juices that have run out. Flip the chops and coat the other side.
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