Grilled Pork Tenderloin with Greek Aioli

Here's something interesting:  As much as I grill, I've only grilled a pork tenderloin twice in my life.  Strange, huh?  Well, I decided it was time to rectify that.  Especially, since this nice little hunk of meat was on sale for $3.  I never see pork tenderloin for that price...I felt like I was stealing :)

Ever since finding out Chris likes feta, I've been on this Mediterranean/Greek flavor kick, so I thought that I would incorporate those flavors into the pork.  It turned out perfectly.  The pork was tender and flavorful and the aioli... well, you know what I'm going to say... it was delicious!  A perfect compliment.

Now I brined the tenderloin and then let it marinate.  You can skip the brining process if you want, but I would not suggest it.  For over a year now, Stephen (The Obsessive Chef) has been preaching to me about the importance of brining.  Because of a bad experience with brining well over 6 years ago, I was hesitant to do it.  Once I put that bad experience aside and gave it another shot - I must admit - I am now on the brining bandwagon!  I never had a problem with my chicken or pork being over cooked, so the meat was always tender.  BUT, there is something magical that happens to meat when you brine it and it's well worth taking that extra time to get the best flavors and textures possible.

Grilled Pork Tenderloin with Greek Aioli
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
3 cups water
2 Tablespoons kosher salt
2 1/2 Tablespoons granulated sugar
3 garlic cloves, crushed and minced
1 teaspoon white pepper
1 1/4 lbs pork tenderloin
6oz Greek yogurt
1 Tablespoon lemon juice
1 Tablespoons red wine vinegar
2 teaspoons dried oregano
For the aioli -
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 Tablespoon lemon juice
1/2 teaspoon Greek seasoning (if you do not have this, you can use a mixture of oregano, garlic, pepper, and marjoram)

Directions:
Mix together the water, salt, sugar, garlic, and pepper until the sugar has dissolved.  Put the tenderloin in a resealable bag or deep dish and pour the brining liquid over top of it.  Seal the bag and place in the refrigerator for at least 2 hours.  Remove from the brining liquid and thoroughly rinse under cool water.  Pat dry and place in shallow dish.

In a small bowl, mix together the yogurt, lemon juice, red wine vinegar, and oregano until smooth.  Slather/pour the mixture all over the tenderloin, making sure to cover all sides.  Cover with plastic wrap and allow to marinate for at least 2 hours.

Meanwhile, mix together all the ingredients for the aioli until well combined.  Cover and place in refrigerator until ready to use.

Preheat your grill to 350 degrees F.  Using tongs, dip a wad of paper towel in oil and rub on the grill grates.  Shake off as much of the yogurt mixture as you can from the pork and grill over direct heat for 18-20 minutes, turning 3 times, or when the pork reaches 140 degrees F.  Remove from the grill and allow to rest for 10 minutes.  Slice and serve with aioli.  Enjoy!

One Year Ago:  Zesty Grilled Fish

Spicy Stir Fried Pork with Garlic and Chiles

Well, now, here's something you don't see every day here on Jenn's Food Journey - Stir Fried Pork.  Now, you know there are plenty of stir fry recipes on my site, but with pork?  I think not!  So, I thought it was time to step outside of the box - and lo and behold - spicy stir fried pork showed up on our table!  And I'm so glad it did.  This stir fry was delicious!  Spicy, flavorful, and oh so tender.  Yes, folks, by using pork tenderloin you not only get a tender texture, but you get a wonderful, meaty dish.  This is definitely one to try!

By the way, to make slicing the tenderloin easier, freeze it for 15 minutes before cutting.  This will help firm up the meat and make it easier to cut.

Spicy Stir Fried Pork with Garlic and Chiles

Adapted from America's Test Kitchen 30-Minute Suppers
Printable Recipe 
Ingredients:
2 Tablespoons low sodium soy sauce
1 Tablespoon fish sauce
1 1/2 Tablespoons lime juice
1 1/2 Tablespoons backed brown sugar
1 teaspoon cornstarch
1 Tablespoons vegetable oil
1 lb pork tenderloin, sliced crosswise into 1/4-inch pieces
1 red bell pepper, seeded and sliced thin
2 jalapeno peppers, seeded and sliced thin
4 cloves garlic, minced
1/4 cup fresh chopped basil

Directions:
In a small bowl, whisk together the soy sauce, fish sauce, lime juice, sugar, and cornstarch until everything is dissolved and well combined.

In a wok or large, deep skillet, heat the oil over medium high heat.  Add the pork and quickly stir fry; stirring constantly, for about 3 minutes.  Add the bell pepper and jalapeno and cook for another 2-3 minutes, or until the pork is cooked through and the veggies have softened just a bit.  Add the garlic and stir fry for 1 minute.  Add the sauce to the pan and as soon as it boils, reduce heat to low, making sure to stir to coat the pork, until sauce has thickened.  Take off the heat and stir in the basil.  Serve over rice or noodles.  Enjoy!

One Year Ago:  Grilled Island Chicken

Hoisin Pork Stir Fry

Well, there was a split decision on this meal:  I loved it... Chris not so much.  Chris said it was due to the texture of the pork I used, but I thought the fact that I used tenderloin made it so incredibly tender.  The flavor he liked, so I guess that we did agree on that part at least :)

Don't let Chris' opinion stop you though (sorry baby!!), I think it was a fantastic stir fry and perfect for a quick week night meal!

Hoisin Pork Stir Fry
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
3 Tablespoons hoisin
1 Tablespoon low sodium soy sauce
1/4 cup chicken broth
1 Tablespoon cornstarch
1 Tablespoon honey
1 teaspoon Sriracha
drop of sesame oil
1 garlic clover, finely minced
1/4 teaspoon ground ginger
1 lbs. pork tenderloin, cut into bite size chunks or strips
1-2 cups snow peas
1 red bell pepper, chopped or cut into strips
1 teaspoon vegetable oil

Directions:
In a measuring cup or small bowl, mix together the first 9 ingredients (everything except the pork, snow peas, pepper and oil) until well combined.  Set aside.

In a wok or large, deep non-stick skillet, add the oil over medium high heat.  Add the pork and stir fry for 4-5 minutes or just before the pork is fully cooked.  Add the snow peas and bell pepper and stir fry for another 2-3 minutes or until the pork is cooked through and the vegetables are just starting to soften.  Add the sauce mixture and bring to a boil.  Stir to combine everything, remove from heat as soon as the sauce starts to thicken.  Serve over rice.  Enjoy!

One Year Ago:  Tilapia with Lemon Vinaigrette

Pork Chimichurri Kabobs

I LOVED this!! It was amazingly good.  Just look at it... colorful and inviting.  And the flavors... OH MY the flavors were incredible.  Add my little feta sauce to it and you are going to want to make this three or four times a week!!

This is the perfect recipe for me...   you make a sauce to marinate the pork in and then you make a sauce to dip the pork in.  A TWO sauce meal... it's like my own little piece of heaven!!  Wanna join me??

Pork Chimichurri Kabobs
Sauce recipe created by Jenn's Food Journey, Pork Adapted from RazzleDazzleRecipes.com
Printable Recipe 
Ingredients:
1 lb pork tenderloin, cut into 3/4-inch chunks
5 Tablespoons olive oil
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
2 garlic cloves, finely minced
1 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1-2 yellow bell peppers, cut into chunks
2 jalapenos, seeded and cut into chunks
1/2 sweet onion, cut into chunks
For the Feta Sauce -
1/4 cup mayonnaise
3 Tablespoons crumble feta cheese
1 1/2 teaspoons lemon juice
1 1/2 teaspoons red wine vinegar
1 teaspoon dried oregano
garlic salt and white pepper to taste
wooden or metal skewers (If using wooden, soak in water for at least 30 minutes)

Directions:
Place the pork chunks in a resealable bag.  In a large measuring cup, mix together the olive oil, parsley, oregano, garlic, paprika, salt red pepper flakes, and both peppers.  Pour over the pork.  Massage the pork to make sure the marinade is covering all of the meat.  Seal the bag and place in refrigerator for 2-4 hours.

Meanwhile, mix together all the ingredients for the feta sauce.  Season with garlic salt and white pepper.  Cover and store in refrigerator until ready to serve.

Preheat grill to 375-400 degrees F.  Thread the pork, onion, and peppers on the skewers and place them directly over the fire.  Grill, turning occasionally, for 10-15 minutes or until the pork reaches an internal temperature of 140 degrees F.  Remove from grill and serve with feta sauce.  Enjoy!

One Year Ago:  Oreo Truffles

Cucumber, Tomato, and Feta Salad

 

This was a little salad that I have been wanting to try for a while now and I finally found the perfect meal to include it with.  I served this salad with the Grilled Pork Tenderloin with Greek Aioli and we devoured it.  It was the perfect light and flavorful side dish to accompany the Greek flavors of the pork and the aioli.

Ok, let's be honest...this salad would be the perfect accompaniment to any summer dish.

Cucumber, Tomato, and Feta Salad
Adapted from Epicurious.com
Printable Recipe 
Ingredients:
3 Tablespoons basil olive oil or extra virgin olive oil
1 Tablespoon pomegranate balsamic vinegar or balsamic vinegar
salt and pepper
1 English cucumber, slice and cut into moon shapes
5 oz cherry tomatoes, quartered
1/4 cup Kalamata olives, chopped
1 Tablespoon chopped mint leaves
1/3 -1/2 cup feta cheese

Directions:
Whisk together the oil and vinegar, season to taste with salt and pepper.

Place the cucumber, tomato, and olives in a medium bowl.  Pour the oil mixture over and toss to coat.  Add the mint and feta and toss one more time.  Serve cold or at room temperature.  Enjoy!

One Year Ago:  Super Fudgy Brownies

Pasta with Caramelized Onions, Cherry Tomatoes, and Chicken

I am usually heard saying - "I don't like onions"....but that's not a true statement.  I enjoy onions, but they have to be cooked.  Not only do they have to be cooked, but they have to be cooked the right way.  They can't have any crunch left in them unless that crunch comes from caramelizing.  I like my onions to be sweet.  So, it's not that I don't like onions, it's that I'm very particular about onions.

So, when Chris heard that I was making a pasta dish with onions, he looked at me as if I had three heads.  I was a bit shocked that I was going for a pasta dish with onions as the star too, but I knew if I could get them to caramelize properly, there would be no problem at all.  Although, Chris wishes I had chopped the onions to make them finer, I actually didn't mind the thin slices.  They weren't slimey, so to me, it was a success!

Pasta with Caramelized Onions, Cherry Tomatoes and Chicken
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1 Tablespoon olive oil
1-2 boneless, skinless chicken breasts, chopped (about 2 cups)
salt and pepper
2 Tablespoons extra virgin olive oil
1 sweet onion, thinly sliced
2 cups cherry tomatoes, quartered or halved
1/2 teaspoon Herbes de Provence
10 oz penne pasta

Directions:
In a skillet, heat 1 tablespoon olive oil over medium high heat.  Add the chicken to the skillet and season with salt and pepper.  Reduce heat to medium and cook chicken until no longer pink in the middle, about 5-8 minutes.  Remove chicken and let drain on a plate lined with a paper towel; set aside.

Wipe out skillet and return to burner.  Reduce heat to medium low and add the extra virgin olive oil.  Add the onions and as soon as you hear them sizzling, reduce heat to low and allow the onions to caramelize.  This will take anywhere from 20-50 minutes.  Stir regularly to avoid burning.  You want the onions a wonderful, dark golden color, not black.

While the onions are caramelizing, cook the pasta according to package directions; drain and set aside (keep it warm if you can).

When the onions are just caramelized, add the tomatoes and Herbes de Provence and cook just long enough to heat the tomatoes.  Season with salt and pepper and toss with pasta.  Add another tablespoon of oil if the pasta is too dry.  Serve immediately.  Enjoy!

One Year Ago:  Grilled Pork Tenderloin with Greek Aioli
Two Years Ago:  Zesty Grilled Fish