2 pork tenderloins, 1 pound each
1/4 cup apple juice, OR vermouth
2/3 cup chunky applesauce
1/4 cup dry roasted peanuts, finely chopped
1/4 teaspoon fennel seed, finely crushed
1/4 teaspoon salt
Heat oven to 425 degrees F.
Using a sharp knife, form a “pocket” in each tenderloin by cutting a lengthwise slit down center of each almost to, but not through, bottom of each tenderloin. Place tenderloins in shallow roasting pan.
In small bowl stir together apple juice, applesauce, peanuts, fennel, salt and pepper.
Spoon mixture into pocket in each tenderloin. Secure stuffed pockets with toothpicks.
Roast for 20 minutes until internal temperature on a thermometer reads 160 degrees F and let stand 5 minutes before slicing to serve.
1 tablespoon olive oil
12 ounces pork tenderloin
2 medium onions
2 large garlic cloves
2 tablespoons flour
2 tablespoons hot paprika
1 teaspoon caraway seeds
1 cup white wine
2 tablespoons tomato paste
1 medium green bell pepper
1 medium thin-skinned potato
2 large plum tomatoes
6 cups canned chicken broth
salt (optional) and freshly ground pepper to taste
4 ounces dried wide yolk-free egg noodles (or whole grain pasta)
1/4 cup fat-free sour cream for garnish (optional)
1. In a large soup pot, heat oil over medium heat. Add pork tenderloin (in batches if necessary) and brown on all sides. Transfer pork to a dish and set aside. Add onions and garlic to pot and sauté over medium-low heat, stirring occasionally, until onions are golden, about 6 minutes.
2. Stir in the flour, paprika, and caraway seeds. Cook, stirring, for 2 minutes. Stir in wine and bring the mixture to a boil. Add tomato paste, bell pepper, potato, tomatoes, and chicken broth. Return pork to the pot and stir to blend. Reduce heat and simmer, partially covered, until pork is tender, about 1 hour. Season with salt (if using) and pepper to taste.
3. Meanwhile cook noodles according to package directions until al dente. Drain and divide between 4 shallow soup bowls. Top with hot soup. If desired, garnish each serving with a dollop of sour cream.
2 pork tenderloins
1/2 cup chicken broth
1 clove garlic
1 teaspoon minced fresh ginger
1 small Thai chilli pepper or jalapeño
1/3 cup fresh orange juice
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 tablespoon olive oil
1/4 teaspoon dark sesame oil
1. In a medium bowl, whisk together garlic, ginger, scallions, chilli pepper, orange juice, lemon juice, and lemon zest. Whisk in olive oil and sesame oil. Pour mixture into a large self-sealing plastic bag.
2. Add the tenderloins to the bag and seal. Let stand, occasionally turning bag, for 30 minutes.
3. Preheat the oven to 400°F (200°C)
4. Remove tenderloins from the marinade and place in a roasting pan. Roast for 15 to 20 minutes, until an instant meat thermometer registers 160°F.
5. Meanwhile, place marinade and broth in a small saucepan. Bring to a boil. Reduce heat to medium and cook, stirring occasionally, for 5 minutes.
6. To serve, thinly slice pork on the diagonal. Arrange slices on a heated serving platter and nap with some of the sauce. Serve immediately.