Pork Tenderloin 2 Ways (au Poivre and Teriyaki)

pork-tenderloin

Have I told you how much I love pork yet? I believe it is our most underrated meat and is extremely versatile in terms of the cuts and varied cooking preparations. Most of us are used to pork tenderloin or pork chops which are the leaner, quicker-cooking varieties. I use those cuts often, as I did in this post. However, there are some really amazing cuts such as the shoulder (picnic) or pork belly which we may not be as familiar with. I will post recipes on those cuts in the future, for sure.

Today, pork tenderloin is on the menu, 2 ways; au poivre and teriyaki. Why 2 ways? Well, because I really wanted to cook a pork tenderloin au poivre and frankly, my kids will eat lots of things I cook but they don’t like pepper. Especially lots of pepper. So, I made one teriyaki-style for them.

While waiting for the culinary arts program to begin, I recently enrolled in a few recreational classes at the school. One of those classes was Simple and Delicious Main Dishes taught by Gail Katz, a veteran chef who has been with the school since the beginning, when it was Peter Kump’s. The menu was great and many dishes were naturally gluten-free so, this looked like a good line-up for me. I signed up with my mother-in-law and we both really enjoyed the class.

In recreational classes, they break you up into groups (tables) and each table prepares several items on the menu. At the end, you all get to have a meal together with the foods you cooked and some wine. I did not cook the pork tenderloin in the class but, it was one of my favorites when we ate and I was surprised at how simple it was to prepare. I made this recipe exactly how Chef Gail wrote it and it came out delicious. I also made a very simple marinade for the teriyaki pork and cooked it similarly so there wasn’t too much extra work.

You can use the pork teriyaki to make a quick fried rice as well. Just sautee chopped onions and red peppers in vegetable oil, add a beaten egg to the pan to scramble it, add some cooked rice, dice up the pork teriyaki and add gluten-free tamari (soy sauce) to taste. Look at that…3 recipes in 1 post! Enjoy!

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Foodie Friday: Pork Tenderloin 2 Ways (au Poivre and Teriyaki)
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • AU POIVRE:
  • 1 pound pork tenderloin, trimmed
  • 1½ T coarsely ground black pepper
  • 1 T olive oil
  • ½ C chicken broth
  • ½ C dry red wine
  • 1 t dijon mustard
  • 1 t tomato paste
  • salt to taste
  • TERIYAKI:
  • 1-2 t garlic salt (or 3 cloves fresh minced garlic and 1- 2 tsp salt)
  • ¼ C gluten-free tamari or any other soy sauce
  • 2 T gluten-free teriyaki sauce
Instructions
  1. Preheat oven to 425 degrees
  2. PORK TENDERLOIN AU POIVRE
  3. Slice pork lengthwise, cutting to, but not through, the other side. Open halves, laying pork flat. Press the pepper onto the surface of the meat on both sides
  4. Heat oil in a large, oven-proof skillet
  5. Add pork and sear both sides (about 2 minutes each side)
  6. Place the pan in the oven and bake for 10-15 minutes (or until a meat thermometer reaches 145 degrees*)
  7. Remove pork from pan and keep warm
  8. Return skillet to stovetop, add broth, wine, dijon mustard and tomato paste and stir well, bring to a boil and cook until reduced to about ½ cup
  9. Slice pork about 1" thick and pour sauce over and around the tenderloin to serve
  10. PORK TENDERLOIN TERIYAKI:
  11. Slice pork lengthwise, cutting to, but not through, the other side. Open halves, laying pork flat. Press garlic salt into both sides of the meat.
  12. Pour ¼ cup of gluten-free tamari sauce and 2 tablespoons of gluten-free teriyaki sauce on top of the tenderloin. Cover and refrigerate for about 20 minutes
  13. Heat oil in a large, oven-proof skillet
  14. Add pork and sear both sides (about 2 minutes each side)
  15. Place the pan in the oven and bake for 10-15 minutes (or until a meat thermometer reaches 145 degrees*)
  16. Remove pork from pan and allow to rest for 10 minutes. Slice and serve.
  17. *USDA revised recommended cooking temperature for all whole cuts of meat, including pork, to 145 degrees as of May 2011

 

3 Comments

  • I made the au Poivre recipe last night for dinner. It was delicious and easy to make. It tasted very rich and decadent but it is actually a very healthy recipe just using a little bit of olive oil. Can’t wait to have the leftovers tonight!

  • Okay, so last night I made the Teriyaki Pork and it was really good too (and super easy)! My daughter ate it with the fried rice. I was very excited. Thanks Jackie for all your great recipes

  • Thank you for the new recipe! y husband loves pork but as a vegetarian I am always running out of ideas on ways to cook it. The teriyaki definitely looks like a recipe he would enjoy. I think I would add on grilled radicchio as a side for the superfood health benefits, and then I wouldn’t have to feel guilty for cooking pork yet again. Thanks again for the recipe!

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