Not only is pork the other white meat, but it’s also such an easy meat to entertain with…plus it can be “Daniella-ified” into a heart healthy meal and we’re still on the healthy train so that’s important. As much as I’d love to post about bacon wrapped pork chops, I’m keeping things relatively healthy around here so I usually stick with a lean pork tenderloin, as it has the least amount of fat on it and it definitely feeds a crowd. As long as you have at trusty meat thermometer, it’s pretty hard to screw up and once it’s sliced, it looks oh-so-pretty in those cute little medallions. And if you really want to wow your guests with some pork variety, pull out the ole “Filet de Porc Deux Voies”…that’s fancy talk for ”Pork Tenderloin Two Ways”. These two recipes have very different flavors, yet both are so easy to throw together that you might even be a little embarrassed when all the compliments start rolling in about the fancy pants meal you just created…when it’s not really fancy pants at all…it’s more like I-made-it-in-my-flannel-pajama-pants-and-just-put-on-my-fancy-pants-before-my-guests-arrived. Don’t tell anyone though.
Parmesan-Herb Crusted Pork Tenderloin
- 1 (1-pound) Pork Tenderloin, trimmed
- 1/2 cup fresh Parmesan cheese, grated + a handful of shaved slices for the top
- 1/4 cup fresh Flat-leaf Parsley, chopped
- 2 tsp. fresh Thyme, chopped
- 1/4 tsp. Salt
- 1/8 tsp. Black Pepper
- 1 clove of Garlic, minced
- 1 tsp. Extra Virgin Olive Oil
- Preheat the oven to 375 degrees. In a small bowl, combine the parsley, thyme, garlic, and Parmesan cheese. Season the pork with the salt and pepper, then rub all sides of the tenderloin with the cheese and herb coating.
- Heat the olive oil in a large frying pan over medium-high heat. Sear the tenderloin on all sides, for about 1 minute each side. Place the tenderloin on a baking sheet and top with Parmesan slices.
- Roast in the oven for 35-45 minutes, or until the thermometer reaches 160 degrees (slightly pink). Let the meat rest for 10 minutes before slicing. (If you ignore me, then your meat will lose all it’s delicious juices and dry pork is no one’s friend.)
Grilled Pork Tenderloin with a Spicy Dry Rub
- 1 (1-pound) Pork Tenderloin, trimmed
- 1 tbsp. Cumin
- 1 tbsp. Chili Powder
- 1 tbsp. Garlic Powder
- 1 tsp. Black Pepper
- 1 tsp. Salt
- 2 tsp. Paprika
- 2 tsp. Onion Powder
- 1/2 tsp. Cayenne Pepper
- 1 tsp. Extra Virgin Olive Oil
- Heat a gas grill, turning all burners to high until the grill is fully heated (about 10-15 minutes).
- Combine all the spices in a small bowl. Brush the tenderloin with olive oil and then coat it with the dry rub.
- Place the tenderloin on the hot grill gates, close the lid, and cook for 8 minutes. Turn the pork over and close the lid to cook for another 7 minutes. Turn the heat down to low and continue to cook the pork with the lid closed for 6 additional minutes. At this point, an instant-read theromometer should read 150 degrees. If not, close the grill lid and cook for an additional 5 minutes or until temp reaches 150. Remove the pork from the grill and allow it to rest for 10 minutes before slicing (another friendly reminder…don’t forget about those juices!)
