HONEY SESAME TENDERLOIN

1/2 c. soy sauce
2 garlic cloves, minced
1 tbsp. grated fresh ginger or 1 tsp. dry ginger
1 lb. whole pork tenderloin
1/4 c. honey
2 tbsp. brown sugar
4 tbsp. sesame seeds
1 tbsp. sesame oil

Combine soy sauce, garlic, ginger and sesame oil. Place tenderloin in a heavy plastic bag, pour soy mixture over. Let marinate 2 hours at room temperature, or overnight in the refrigerator. Remove pork from marinade, pat dry. Mix together honey and brown sugar in a shallow plate. Place sesame seeds on a separate shallow plate. Roll pork in honey mixture, coating well, then roll in sesame seeds. Roast pork in a shallow pan in a 375 degree oven for 20 to 30 minutes, until meat thermometer registers 160. Remove to a heated serving platter; slice thinly to serve. Serves four.

WHOLE BAKED TENDERLOIN

Pork tenderloin (2 to 3 lb.), salt and pepper to taste
1/2 c. Log Cabin syrup
1/2 c. catsup
1/4 c. water
1/4 tsp. garlic
1/2 tsp. Worcestershire sauce

Blend syrup, catsup, water, garlic, and Worcestershire sauce by hand. Flour and brown meat. Salt and pepper. Put meat in foil, pour sauce over meat. Bake for 2 hours at 350 degrees.

SKILLET SWEET PORK TENDERLOIN AND CABBAGE

1 lb. pork tenderloin slices
2 tbsp. cooking oil
1 c. tomato juice
2 tbsp. soy sauce
1/2 - 1 tsp. salt
3-5 c. coarsely cut cabbage
1 onion, chopped
2 tbsp. vinegar
1 tbsp. sugar
1/4 tsp. pepper

Trim excess fat from chops. Brown in large skillet in a small amount of oil. Combine and add remaining ingredients except cabbage. Cover and cook at high heat until steaming freely. Lower heat and simmer 30 minutes or until chops are tender. Add cabbage; cover and cook 10 minutes longer. Remove chops and toss cabbage in sauce. Serves 6.

KOREAN KABOBS

1 (1 lb.) pork tenderloin
1/2 c. unsweetened pineapple juice
1/4 c. soy sauce
1/4 c. chopped onion
1 tbsp. brown sugar
4 tsp. sesame seed
1 clove of garlic, minced
1/8 tsp. pepper
Green pepper chunks
Pineapple slices, cut in thirds
1 tsp. cornstarch

Cut tenderloin into 1/3 inch slices. Combine next 7 ingredients for marinade. Add pork slices; marinate, covered, for two hours or up to 2 days in refrigerator. Thread pork on 4 skewers alternately with green pepper chunks and pineapple pieces. Dissolve cornstarch in 2 tablespoons water; thicken marinade with cornstarch mixture. Grill kabobs over charcoal fire, turning and brushing with thickened marinade. Yield: 4 servings.

HONEY - MUSTARD TENDERLOIN

1 whole pork tenderloin, about 1 lb.
4 tbsp. honey
2 tbsp. cider vinegar
2 tbsp. brown sugar
1 tbsp. Dijon-style mustard
1/2 tsp. paprika

Preheat oven to 350 degrees. Combine all ingredients except pork tenderloin. Coat tenderloin well with sauce. Roast at 375 degrees for 20 to 30 minutes, basting occasionally until meat thermometer registers 160 degrees. Slice thinly to serve.

PORKS AND APPLES WITH STUFFING

3 lb. pork tenderloin
2 tbsp. cooking oil
2 (20 oz.) cans pie-sliced apples, drained
1/2 c. packed brown sugar
6 c. herb-seasoned stuffing mix
1/2 c. chopped celery
1/4 c. melted butter or margarine
3 tbsp. instant minced onion
1 tsp. salt
1/2 tsp. ground sage
2 c. beef broth

Cut the pork tenderloin into 12 slices and flatten each slice. Sprinkle meat slices with a little salt and pepper. In a skillet, brown meat well on both sides in hot cooking oil. Divide the pork slices between two 12 x 7 1/2 x 2 inch baking dishes. Combine apples and brown sugar. Spoon over tenderloin slices. Combine stuffing mix, celery, melted butter or margarine, onion, salt and sage; toss with beef broth until moistened. Press stuffing into 1/2 cup measure; unmold a stuffing mound onto each tenderloin slice. Bake, uncovered, at 375 degrees until pork is done, about 1 hour. Garnish with parsley and poached fresh apple slices, if desired. Makes 2 casserole, 6 servings each.

TO FREEZE: Omit baking casseroles, wrap securely and freeze. Bake frozen casseroles, covered; at 400 degrees until pork is done, about 1 1/4 hours.

MANDARIN MEDALLIONS

1 pork tenderloin
1 tbsp. oil
1/2 c. orange juice
1/4 c. orange marmalade
1 tbsp. horseradish
1 tsp. cinnamon
2 tbsp. lemon juice
1 tbsp. cornstarch
1 (10 oz.) can mandarin oranges, drained (reserve liquid)

Cut tenderloin in 6 to 8 pieces. Flatten slightly. Heat oil in large skillet over medium-high heat. Brown pork quickly on each side. Thoroughly mix remaining ingredients, except oranges. Add to skillet. Cook and stir until sauce thickens. Simmer a few minutes. Remove to serving platter and garnish with oranges. Serve with rice. Serves 4 to 6.

BARBECUE

2 pork tenderloin strips, about 3/4 lb. each
1 tbsp. ground black pepper
1 tsp. cayenne pepper
2 tsp. salt
4 strips bacon

Rub tenderloins with mixture of peppers and salt. Wrap strips of bacon around tenderloins and secure with toothpicks or string. Ignite charcoal. When coals are white-hot, move them to the side and place tenderloins on rack NOT directly above coals. Baste with sauce of choice. Cover kettle and cook pork 15-20 minutes until it tests done, 160 degrees, basting twice. In an oven broiler, cooking time may be as little as 12-15 minutes. Remove bacon and discard. Hack pork into shreds or cut into bite size chunks. Moisten with sauce and serve. Serves 6.

SAUTE DE VEAU AUX CHAMPIGNONS

3 - 4 lbs. pork tenderloin (veal is expensive!)
Heavy 10 inch skillet
4 tbsp. butter
2 tbsp. cooking oil
2 c. fresh mushrooms, sliced
1 tsp. tarragon, thyme, or mixed herbs
1/2 tsp. salt
Pinch pepper
1/2 c. finely minced shallots
1 c. Chardonnay wine
1 pt. heavy cream
Flour
Chopped parsley

Cut meat into 3/4 inch slices. Season meat with alot of flour and salt and pepper. Pound meat 1/4 inch thick. Saute meat in oil. Cook until brown. Flip over. Take meat out. Take skillet off heat. Add a little bit of oil. Throw in chopped shallots and fresh mushrooms; saute. Add 1 cup Chardonnay. Reduce until almost gone. Put in heavy cream. Add pinch of salt. Reduce until thick. In separate skillet mix 2 tablespoons butter, 1 tablespoon flour; mix and brown. Add to cream sauce. Whisk it until thick. Use chopped parsley. Wrap in towel and put under cold water to garnish dish.

CHOW MEIN

1/4 lb. pork tenderloin, cut in thin strips with grain of meat
1/3 lb. pea pods
4 water chestnuts, sliced
5 stalks celery, sliced
2 stalks broccoli, chopped
1 pkg. bean sprouts

Fry pea pods in hot fat. Add celery and water chestnuts. Remove from pan. In separate pan, fry for 1 minute bean sprouts. Remove from pan. Add 3 tbsp. oil to pan if needed. Add chopped broccoli. Remove from pan after crisp-tender cooking. Marinate meat in: 1/2 tsp. cornstarch 1 tbsp. soy sauce Add 4 tbsp. oil to skillet. Heat, add meat, salt and vegetables. Mix: 1 tbsp. cornstarch 1/4 tsp. Accent Add 1/2 cup water to above mixture. Thicken if necessary. Pour mixture over pan fried noodles. Serves 2.

SMOKED PORK TENDERLOIN

1 or 2 lb. pork tenderloin
2 c. orange juice
1 c. soy sauce
1/2 c. grated ginger
3 tbsp. cracked black pepper

Marinate pork for 24 hours.

2 c. crushed peanuts

Remove pork from marinate and roll in crushed peanuts. Smoke pork over aromatic woodchips until cooked. Slice thin and serve. Very good as an appetizer or entree.

PORK MEDALLIONS WITH DILL SAUCE

1 lb. pork tenderloin
1 tsp. garlic salt
1/4 tsp. pepper
1/2 c. plain yogurt
4 tsp. Dijon mustard
1/2 tsp. dill weed

Cut pork crosswise and flatten with palm of hand into medallions. Pan broil pork, 3-4 minutes each side. Sprinkle with garlic salt, pepper, and set aside. Mix yogurt, dill and mustard. Serve with pork. Serves 4.

FANCY PORK TENDERLOIN

1 (1 lb.) pork tenderloin
Salt and pepper
2 tbsp. butter
1 tbsp. minced fresh sage or 1 tsp. dried (crumbled)
1/2 c. dry white wine
3 oz. Swiss cheese, cut into 6 slices
4 tsp. Dijon mustard
1/2 c. half and half

Season pork lightly with salt and pepper. Melt butter in a heavy skillet over medium heat. Stir in the sage. Add pork and brown well on all sides. Add white wine. Reduce heat to low, cover and cook until thermometer inserted in thickest part of meat registers 170 degrees (30-40 minutes). Remove pork from skillet. Cut 6 lengthwise slits in top of pork (2 rows of 3 slits). Spread each cheese slice with 1/2 teaspoon mustard. Insert cheese into slits. Return pork to skillet. Cover and cook over medium heat until cheese melts about 5 minutes. Transfer pork to cutting board and cover with foil. Blend remaining 1 teaspoon mustard into juices in a skillet. Add half and half and boil until slightly thickened, stirring occasionally, about 10 minutes. Cut pork into 1 inch slices. Arrange on plates. Spoon sauce over and serve.

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