Marinated pork tenderloins

Southern Living, Jun 1999 by Vann, Patty N

Marinating is a perfect way to impart additional flavor to pork. To speed up the process, pierce the tenderloins with a fork.

Robin Kline of the National Pork Council gives us some tips. "Always make sure the internal temperature reaches 160(deg), medium doneness, not the way grandmother used to cook it. And if you plan to baste your pork with marinade during cooking, make additional or set some aside before adding raw pork." Use only six ingredients to make one of Robin's favorite dishes, Coriander Pepper Pork Tenderloins.

Patty M. Vann

PORK TENDERLOIN WITH MUSTARD SAUCE

Menu suggestion: garlic-roasted new potatoes, steamed broccoli, and rolls

1/4 cup soy sauce

1/4 cup bourbon or apple juice

2 tablespoons brown sugar

1 1/2 pounds pork tenderloins

1/3 cup sour cream

1/3 cup mayonnaise

1 tablespoon dry mustard

1 tablespoon minced onion

1 1/2 teaspoons white vinegar

STIR together first 3 ingredients in a shallow dish or heavy-duty ziptop plastic bag. Set aside.

PRICK pork tenderloins several times with a fork, and place them in marinade. Cover or seal, turning to coat; let stand at room temperature 30 minutes, or chill 8 hours.

REMOVE pork from marinade, discarding marinade.

GRILL, covered with grill lid, over medium-high heat (350(deg) to 400(deg)) 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 160(deg).

STIR together sour cream and next 4 ingredients; serve with pork.

Yield: 4 servings.

Prep: 10 min, Marinate: 30 min.,

Grill: 24 min. Kathy Sellers

Nashville, Tennessee

PINEAPPLE-PORK KABOBS

Menu suggestion: steamed rice, soft breadsticks

1 1/2 pounds pork tenderloins

3 medium zucchini

1 green bell pepper

1 medium onion

1 (8-ounce) can pineapple chunks, undrained

1/3 cup dark com syrup

1/4 cup soy sauce

1 tablespoon prepared mustard

1 garlic clove, pressed

1/2 teaspoon cracked pepper

CUT pork into 1-inch cubes; cut zucchini into 1-inch slices and green bell pepper into 1-inch squares. Quarter onion. Set aside.

DRAIN pineapple chunks, reserving juice. Set pineapple aside.

STIR together reserved pineapple juice, corn syrup, and next 4 ingredients in a shallow dish or heavy-duty zip-top plastic bag; remove 1/3 cup marinade, and set aside. Add pork and zucchini to remaining marinade, turning to coat. Cover or seal; let stand at room temperature 30 minutes, or chill 2 hours.

REMOVE pork and zucchini from marinade, discarding marinade. Thread pork, zucchini, bell pepper, onion, and pineapple loosely onto 8 (12-inch) skewers.

GRILL, covered with grill lid, over medium-high heat (350(deg) to 400(deg) 22 to 25 minutes or until a meat thermometer registers 160(deg), turning and basting occasionally with remaining cup marinade.

Yield: 4 servings.

Prep: 12 min., Marinate: 30 min.,

Grill: 25 min. Margaret Jahns

Tarpon Springs, Florida

CORIANDER-PEPPER PORK TENDERLOINS

Menu suggestion: mashed potatoes and mixed salad greens

2 garlic cloves, pressed

1 tablespoon coriander seeds, crushed

1 tablespoon coarsely ground pepper

1 tablespoon brown sugar

3 tablespoons soy sauce

1 1/2 pounds pork tenderloins

COMBINE first 5 ingredients in a heavy-duty zip-top plastic bag; remove 2 tablespoons marinade, and set aside. Prick pork several times with a fork, and place in plastic bag. Seal, turning to coat; let stand at room temperature 30 minutes.

REMOVE pork from marinade, discarding marinade.

GRILL, covered with grill lid, over medium-high heat (350(deg) to 400(deg) 12 minutes on each side or until a meat thermometer registers 160(deg), basting with remaining 2 tablespoons marinade. Yield: 3 to 4 servings.

Prep: 5 min., Marinate: 30 min.,

Grill: 24 min.

APPLE BUTTER PORK TENDERLOIN

Menu suggestion: rice pilaf and steamed zucchini

1 1/2 pounds pork tenderloins

1/2 teaspoon salt

2 cups apple juice

1/2 cup apple butter

1/4 cup firmly packed brown sugar

2 tablespoons water

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

PRICK tenderloins several times with a fork; sprinkle with salt, and place in an 11- x 7-inch baking dish. Add apple juice; cover and let stand at room temperature 30 minutes, or chill 2 hours.

BAKE at 350(deg) for 15 minutes, and drain.

STIR together apple butter and next 4 ingredients. Brush over pork, and bake 15 more minutes or until a meat thermometer inserted into thickest portion registers 160(deg). Let stand 15 minutes before slicing.

Yield: 4 servings.

Prep: 5 min., Marinate: 30 min.,

Bake: 30 min. Jane Nicol Schatzman Winston-Salem, North Carolina

NOTE: If tenderloins are chilled 2 hours, let stand at room temperature 30 minutes before baking.