Apple Stuffed Pork Tenderloin

It is hard to find better culinary companions than pork and apples. One of the finest cuts of any kind of meat is pork tenderloin. When cooked well, it is tender, succulent, and lower in fat than you might think. This method roasts a pair of pork tenderloins with an apple stuffing. Any firm, tart apple works best for this recipe. Honeycrisp is my favorite apple to eat out of hand and to use in cooking, and it works very well.

Take a pair of pork tenderloins (many times they are sold in pairs, about 4 pounds per pair) cut off them and make a groove in each half of the tenderloin for the stuffing. Lightly salt and pepper the groove side. Set aside.

Meat Casseroles

Stuffing

1 medium apple, peeled, cored and cubed. Honeycrisp works well 4 slices whole wheat bread, toasted and cubed 1/4 medium onion, cubed 3 tablespoons brown sugar 1 tablespoon sherry 1 teaspoon salt 1 teaspoon pepper

Combine all ingredients in a bowl. Stuff each tenderloin and then put them together with the stuffing sides facing. Tie them together with butcher's twine.

Sprinkle tied tenderloin with garlic powder, salt and pepper. Place on a rack sitting in a jelly roll pan that has been sprayed with cooking oil. Roast in a 375 degree oven until the internal temperature of the meat is 170 degrees. When meat is done, take out of oven and let rest for at least ten minutes.

Excellent served with mashed potatoes, baked potatoes or yams. Add a vegetable and the meal is complete.

Apple Stuffed Pork Tenderloin

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Herb Encrusted Beef Tenderloin - Grill Time Special

A special event or holiday gathering with family and friends might just require something different than the normal BBQ fare. Beef tenderloin could be just the right alternative. Pound for pound it is a cost effective way to serve a quality main course and this herb encrusted receipt will be sure to please.

Beef tenderloin can range in price from $6.99 to $12.99 a pound, depending on where you buy it and how it is trimmed. Unless you have a brother for a butcher, look for whole tenderloin that has been vacuum sealed packaged. Many of the big box stores carry them and typically they are in the 5 - 6 pound range of weight. Most are Choice cut meats. You will need to do the final trim, which is not difficult, and takes just minutes to complete. If you don't want to fool with it, then expect to pay the butcher the upper end price and you will have the same result.

Preparing the tenderloin for the grill is key to an award winning result. Here's how:

Step 1 - Trim. - Trim the excess fat from the tenderloin. Also be sure to cut off the silver skin that is normally on the one side. Use a sharp knife to cut and peel it off and don't worry if you take a little meat in the process. Left on, this skin will cause the tenderloin to curl when cooking.

Step 2 - Tie. - You will need some butcher twine to complete this step. The tenderloin has a thick end and a narrow end, called the tail. Fold the tail toward the head and tie with the butcher twine. Before you do though, season the interior of the tenderloin, with ground pepper and organic thyme. Use about one tablespoon of thyme and be fairly liberal with the pepper. Tie the meat with twine about every two inches.

Step 3 - Herb Encrusted Seasoning. - Place the tenderloin in a shallow pan or baking dish. Pepper both sides and rub with garlic. Use crushed garlic and apply liberally to all sides of the tenderloin. Mix two TBS of organic rosemary and one TBS of thyme together and sprinkle over all sides of the meat. Finally, pour about 1/3 cup of olive oil over it and make sure all these ingredients are rubbed in well. Cover, set aside and let it marinate 2-4 hours.

Step 4 - Grilling Time. About an hour before you are ready to grill bring the meat to room temperature. If you are using a charcoal grill prepare the coals so they are red hot ready. Gas grill users will want to preheat and make sure the grate is hot. When ready place the tenderloin on the hot grill. Careful, it will flame up. Be sure to turn the tenderloin so that all sides are exposed to the hot grill and each turn results in searing the meat. That will require about 3 - 5 minutes a side.

Step 5 - Prepare to Serve. When the internal temperature of the tenderloin reads 110 degrees remove the meat and place on a platter. Cover the entire platter with aluminum foil and let it rest for 15 -20 minutes. Internal temperature should rise to about 130 degrees which will result in a perfect medium rare cut.

Doug Stranahan is the owner of http://www.organicspicesrack.com and knows the importance of picking the right organic spice for the right job.

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An Easy dinner formula - Broiled Garlic Ginger Pork Tenderloin with Broiled Vegetables

This easy dinner formula is also an easy clean up. You need only a broiling pan and a cutting board to make the perfect meal. The menu features broiled pork tenderloin and broiled vegetables. Add a nice slice of bread to round out the meal. The vegetables are broiled right alongside the meat for a quick, easy dinner formula that is sure to please.

Garlic Ginger Pork Tenderloin Dinner

Meat Casseroles

3/4 pound pork tenderloin

1 Tablespoon garlic, minced

1 Tablespoon fresh ginger root, minced

seasoned salt

1 large onion, sliced thin

2 small yellow squash or zucchini squash

2 medium size tomatoes

1-2 Tablespoons olive oil

Few drops balsamic vinegar (optional)

kosher salt

Preheat the broilerCombine the ginger and garlic. Pierce the tenderloin all over the surface forming diminutive pockets. Rub the ginger and garlic mixture into these pockets. Season the surface well with seasoning salt. Place onto a broiler pan. Slice the onions, squash and tomatoes for broiling. Slice the squash in half lengthwise and the tomatoes crosswise. Slice the onion into slices and place on the broiler pan, cut side up, nearby the pork tenderloin.Brush the onions, squash and tomatoes with oil, then sprinkle with kosher salt. Optional: sprinkle the tomatoes with a diminutive balsamic vinegar.Broil 4 - 6 inches from the heat for 8 minutes. Turn the pork tenderloin over. Broil for another 6 minutes. When the pork is done, change to a cutting board and let rest for 5 minutes.Cut the pork into thin slices and dispose on dinner plates with the onion, squash and tomato. Enjoy! You can roast any other vegetables you desire with this easy dinner formula as well. Use sliced peppers, leftover boiled or baked potatoes or sweet potatoes.

This easy dinner formula for pork tenderloin prepared is very with garlic and ginger, but it is delicious! It is worth the endeavor to make the pockets for the ginger and garlic. The spiciness penetrates the meat. If you don't want to be bothered making the pockets, then coat the meat with the spices on the outside. I prefer Lawry's Seasoned Salt for coating the outside, give it a good sprinkle. The salty spiciness makes this dish.

You can get ready a pork loin this way as well, but it will need to cook much longer. Usually, when establishment a loin, I get ready it this way, then put it on the grill for about 30 - 45 minutes or until done.

I hope you enjoy this easy dinner formula and that it will inspire you to try broiling other vegetables and meats for an easy and quick meal.

An Easy dinner formula - Broiled Garlic Ginger Pork Tenderloin with Broiled Vegetables

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Herb Encrusted Beef Tenderloin - Grill Time special

A extra event or holiday gathering with family and friends might just wish something separate than the normal Bbq fare. Beef tenderloin could be just the right alternative. Pound for pound it is a cost sufficient way to serve a ability main policy and this herb encrusted receipt will be sure to please.

Beef tenderloin can range in price from .99 to .99 a pound, depending on where you buy it and how it is trimmed. Unless you have a brother for a butcher, look for whole tenderloin that has been vacuum sealed packaged. Many of the big box market carry them and typically they are in the 5 - 6 pound range of weight. Most are option cut meats. You will need to do the final trim, which is not difficult, and takes just minutes to complete. If you don't want to fool with it, then expect to pay the butcher the upper end price and you will have the same result.

Meat Casseroles

Preparing the tenderloin for the grill is key to an award winning result. Here's how:

Step 1 - Trim. - Trim the excess fat from the tenderloin. Also be sure to cut off the silver skin that is usually on the one side. Use a sharp knife to cut and peel it off and don't worry if you take a minute meat in the process. Left on, this skin will cause the tenderloin to curl when cooking.

Step 2 - Tie. - You will need some butcher twine to perfect this step. The tenderloin has a thick end and a narrow end, called the tail. Fold the tail toward the head and tie with the butcher twine. Before you do though, season the interior of the tenderloin, with ground pepper and organic thyme. Use about one tablespoon of thyme and be fairly liberal with the pepper. Tie the meat with twine about every two inches.

Step 3 - Herb Encrusted Seasoning. - Place the tenderloin in a shallow pan or baking dish. Pepper both sides and rub with garlic. Use crushed garlic and apply liberally to all sides of the tenderloin. Mix two Tbs of organic rosemary and one Tbs of thyme together and sprinkle over all sides of the meat. Finally, pour about 1/3 cup of olive oil over it and make sure all these ingredients are rubbed in well. Cover, set aside and let it marinate 2-4 hours.

Step 4 - Grilling Time. About an hour before you are ready to grill bring the meat to room temperature. If you are using a charcoal grill prepare the coals so they are red hot ready. Gas grill users will want to preheat and make sure the grate is hot. When ready place the tenderloin on the hot grill. Careful, it will flame up. Be sure to turn the tenderloin so that all sides are exposed to the hot grill and each turn results in searing the meat. That will wish about 3 - 5 minutes a side.

Step 5 - prepare to Serve. When the internal temperature of the tenderloin reads 110 degrees take off the meat and place on a platter. Cover the entire platter with aluminum foil and let it rest for 15 -20 minutes. Internal temperature should rise to about 130 degrees which will effect in a exquisite medium rare cut.

Herb Encrusted Beef Tenderloin - Grill Time special

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