Monday, July 12, 2010

TY's Pork Medallions

It's official, Trish Yearwood is trying to kill me.  Eating all this pork and all this cake just can't be a good thing.  Wonder how she even sings if she eats as much of her cooking as I do, I can barely breath!  Hmm...maybe she has a little something called "self control".  I'll have to check into that.




Anyway, I usually don't get super excited about pork tenderloin.  But this recipe is pretty flavorful and really easy.  She directs you to marinade it overnight, but I found all day was sufficient.  Also one of the ingredients called for is "ginger sauce".  I perused the Asian aisle of several supermarkets and still don't know what that is.  I found a teriyaki sauce with triple ginger (it was made by kikkoman) so I just used that.  




Recipe: 

 1/2 cup teriyaki marinade

1/4 cup apple cider vinegar

2 tablespoons minced garlic

1/4 cup ginger sauce

1/4 cup orange juice

2 pork tenderloins, about 1 pound each

4 tablespoons olive oil

1 medium red onion, coarsely chopped

1/4 cup teriyaki sauce

1/4 cup V8 juice

1/4 cup honey

1/4 cup orange marmalade

2 oranges

Mix the teriyaki marinade, vinegar, garlic, ginger sauce, and orange juice. Pour this mixture over the tenderloins in a roasting pan. Cover and refrigerate overnight.

The next day, preheat the oven to 350°F.

Heat the olive oil in a heavy skillet. Remove the tenderloins from the marinade and put them, along with the chopped onion, in the hot oil. Sear the meat on all sides. Return the pork and onion to the marinade in the roasting pan. Cover loosely with foil and bake for 20 minutes.

Mix the teriyaki sauce, V8 juice, honey, and orange marmalade. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange on the top and sides of the tenderloins. Return the meat to the oven and bake, uncovered, for an additional 15 minutes, or until the orange slices begin to curl. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.


 
The picture in her book had a nice deep caramely appearance, but mine looks a little anemic. It was tasty just the same.  And even though she's trying to kill me, I'm making her baked spaghetti tonight!

19 comments:

The Blonde Duck said...

Is this her first or second one? I've got her first one and the mashed potatoes in it made Ben kneel over and re-propose!

Deborah said...

I actually really like pork tenderloin because of how easy and versatile it is. This sounds delish!

girlichef said...

Oh yeah...I hear ya!! I love that whole book =) Looks delish!

Bridgett said...

Everything in her book is quite tempting and luscious. I will be trying this one very soon.

Velva said...

You are food rockin of Trisha Yearwood. Another great dish! Love this pork recipe.

Mary at Deep South Dish said...

LOL, love her and love both of her cookbooks - I'm sure this is perfect! I have no idea how she stays thin but maybe her next book will share that secret!! :)

Monica H said...

I've never really looked at either of her books but there are so many of her recipes floating around that look so good. This being one of them.

Juliana said...

Oh! Yummie, the port tenderloin sure looks so tasty :-)

Donna-FFW said...

Oh this sounds delicious. I love the ease in preparation, GREAT flavors!

Monet said...

My mom made us pork tenderloin growing up, but it never looked this good!

Joanne said...

Self control is overrated. Especially considering how delicious this pork looks! Plus pork is the other white meat. Nothing bad about that!

The Japanese Redneck said...

Yeah, we needs no stinkin' self control. That would be no fun.

Looks great! I'm going to have to check out her cookbook.

Diana's Cocina said...

I enjoy this cookbook, it is one of my many favorites. The pork looks delicious!

Kim said...

I've been wanting to try this one but had the same problem as you trying to find the ginger sauce. I'll have to sub out the teriyaki like you did when I get around to it.
This looks delicious!! I'm glad you like the book too:)

I made her slow-cooker pork tenderloin and it was fall apart tender and delicious, great with mashed potatoes.

Autumn @Good Eats Girl said...

Sounds great! I've heard good things about her cookbooks!

Krista said...

Sounds wonderful to me! I'm definitely checking out a Trisha Yearwood cookbook from the library this week!

Ingrid said...

Oh, nooooo. Out of chicken, beef, or pork for me it's pork. Thanks for passing along the recipe. I'm always on the look out for pork tenderloin recipes.
~ingrid

Mimi said...

I love pork tenderloin, this sounds so flavorful.
Mimi

Lynn said...

First with the bacon spaghetti, and now with the nummy looking pork. I am salivating over here! I think it's lunchtime ;)