In the last Circle B Ranch pork cuts blog, I promised to give you more details about the pork tenderloin and to supply you with more of my tastiest tenderloin recipes. So let’s talk about the tenderloin. The tenderloin is smaller and thinner than a pork loin, and it usually weighs between ¾ and 1 ½ pounds. One of the most tender cuts, the tenderloin is a melt-in-your-mouth type of meat.
Originally, I wasn’t overly fond of cooking the tenderloin. If you overcook it, it can be a bit tough, because it is a very lean piece of meat. On the other hand, when it is prepared right, it is moist and savory. Now, I love using tenderloin in my culinary endeavors—especially since it can be prepared with a variety of flavors!
There are multiple ways to prepare a pork tenderloin. Here are just a few:
Since the tenderloin is the most tender part of the Berkshire hog, I try to find tenderloin recipes that are remarkable. When I found the original recipe for Pork Tenderloin with Balsamic Honey Orange Marmalade Sauce I knew it could be extraordinary with just a few extra touches. I added a little bit of this and a little bit of that and came up with a recipe that I am proud of! I have to say that this came out delicious, and it is definitely one of my go to recipes.
Another one of my go-to recipes is Pork Tenderloin with Honey Mustard Sauce.
If you like quick and easy recipes, you will definitely want to make this one! I tried this recipe because my family likes honey mustard sauce, and I thought it would be a great complement for pork. When I prepared it, I discovered I was right! The special trick of grilling the tenderloin helps keep the juices locked into the meat, meaning that every mouthful is delicious and moist.
Pork Scallopini with Mushrooms is another one of my favorites.
I adapted this recipe from one I found on Food Network. When I found this dish, I had to try it because it brought back childhood memories; I have many fond recollections of family gathered around the table, laughing and dishing up platefuls of Veal Scallopini. So, I thought, “Why not try it with pork?” And the dish really brought back the taste of home.
You can also try some of these other delicious recipes I have posted here on the Circle B Ranch website:
I hope you enjoy these delicious pork tenderloin recipes as much as I do. Look for the next installment of this series, titled “Pork chops are pork chops—right?” I’ll talk about the different types of pork chops and share more recipes to satisfy the chefs in all of you.
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In the last Circle B Ranch pork cuts blog, “Give Me My Baby Backs,” I asked you to look forward to “Loin or Loin.” As I was working on this blog and adding more information, I thought “What sense does this title make?” So “Those Yummy Pork Roasts” was born. Since I’m discussing more than one type of roast, the title is more apt.
First, we’ll talk about the pork loin—a flavorsome roast cut from the muscle that runs alongside a hog’s spine. Pork loin roast comes in either a bone-in or in a boneless form. The bone-in variety is either prepared as is or altered to create fancier roasts. The boneless form is a wide roast from which the rib bones have been removed, and it is often grilled or slow-roasted to preserve flavor and succulence. Boneless pork loin is not to be confused with the tenderloin. The pork tenderloin is a smaller and thinner roast that is usually cooked with high heat.
Let’s continue our discussion of roasts with the Bone-in Pork Loin (also called the Pork Rib Roast or Center-Cut Pork Loin). This roast contains a bit of fat and the rib bones. While it can be prepared as is, it is often used to form crown roast, the fancier cut that you see served at elaborate holiday dinners. This fancy cut is created by tying the Bone-in Pork Loin in a circle, rib side up. The roast is then “frenched”—meaning the meat is cut away from the ends of the ribs to expose the bones.
As I already stated, the Boneless Pork Loin is cut to remove the rib bones, so the roast is wide and round. This roast is best slowly roasted to preserve the meat’s natural juices. The tender meat is very versatile and can make any meal special! Here is my favorite Boneless Pork Loin recipe: Roasted Boneless Pork Loin with Apple Cider. The apple sauce and roasted Brussel sprouts complement the pure flavor of the meat.
This beautiful stuffed loin was shared with me in a guest post by Doug @kitchen professor:
Stuffing the loin is great for 2 reasons: You get an explosion of diverse flavors – sweet, salty, nutty, and savory in this case. And the spiral of meat makes it look really cool!
Next, comes the Pork Tenderloin. This most tender roast is so adaptable that you can prepare it with a variety of flavors. This is one of my preferred cuts due to its flexibility. I have so many tenderloin recipes and so much to say about this cut that I can’t do it justice without giving it its own article. But for a sneak peek, try out one of my favorite tenderloin recipes. Made with sweet and moist delicious dates purchased from the Date Lady in Springfield, MO., this recipe for Pork Tenderloin with Date Relish is absolutely delightful!
Look for the next blog in this series titled “Tenderloin: The Other Succulent Meat.” I’ll share more of my tastiest tenderloin recipes with you.
And for you pork chop lovers out there, “Chops are chops—right?”, another upcoming post in the series will feature your favorite cut from the loin. Do you know the differences between the types of pork chops? This blog will discuss the variations in chops and provide you with some great recipes for your preparation pleasure.
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Yesterday I was talking to a client on the phone, and they had assumed Marina and I had lived in Missouri forever! While I'm glad that we have adapted to our new home, and that we're incredibly happy here, that's actually not quite our story. So I went back into our archives and found the story about our very unconventional move from urban New Jersey, to south west Missouri.
Our move felt like a return to what NJ used to be many years ago. The area from which we moved, was at one time, considered rural. We always maintained a 6 acre "hobby farm" with chickens, ducks, horses etc. and learned basic lessons of good water supply, food and proper fencing for animals. In the 26 years we lived there it turned solid suburban, inhabited by urban transplants who cared little for the outdoors .In other words, the population changed from an appreciation of farming and outdoor sporting of all kinds, to one of little concern for what the area had to offer. Little if any interest was shown for the tradition, preservation, or restoration of New Jersey agriculture.
Marina and I saw the change from a rural setting to an urban one occurring right before our eyes and it became our goal to see our children move away from the area. This was accomplished first by my daughter being educated at Syracuse University and then my son at Iowa State University. Both were granted scholarships, my son through wrestling and my daughter through the Army.
It was after following my son’s wrestling career throughout the Midwest that I decided to relocate to Missouri. It was T- shirt weather in St. Louis in late March that convinced me! I also always wanted to live near my children, especially after my grandchildren arrived. After our move in 2014, it was unclear if that would happen but my son Kurt is married and lives in Ankeny, IA with his wife Amanda and son Jackson. My daughter Erin and granddaughter Sonja live near us in Lebanon, Missouri. Mission accomplished - our entire family had relocated to the Midwest!
We settled in Douglas County, Missouri for its traditional rural setting, reasonable real estate prices, bearable taxation and more personal freedom's. Our proximity to Springfield, MO. gives us a reminder of city life with its traffic and malls!
Initially we were undecided as to what line of business to engage in, so I continued my business activities in NJ while Marina directed the construction of our house and shop buildings in Missouri. We made the sacrifice of being apart for many weeks during the year in order to build something for the future in an area with more potential opportunities.
Our land was a bare 90 acres 5 years ago. Today we have a thriving pasture raised hog farm dissected by fencing into woodlots and grass pastures.
Some thought this was a drastic change from family tradition! We went from an industrial construction business involved in the petrochemical and energy industry to farming in rural Missouri. But perhaps we only returned to our roots.
My grandfather, Heinrich , left the family farm in Rheinhausen Germany at barely 13 years old for what he thought were riches in coal and asbestos mining...little did he know! In 1915, at 15 years old just before WW1, he accepted an apprenticeship at the Krup Locomotive Works in Dusseldorf. Not long after the war he made his "Journeyman" grade and with Germany in a severe economic depression and political turmoil, my great grandfather "Peter" put his three sons, Heinrich, Wilhelm and Peter on a ship bound for America. After a few years of odd jobs, Heinrich started his own welding fabrication business in New Jersey. Ironically his company was awarded the Army/ Navy "E" for excellence in quality and delivery of contract fabrication during WWII. Less than 5% of defense contractors received this award.
My exposure to the mechanical trades and business later inspired me to strike off on my own soon after college at 25 years old. 35 years later here we are in SW Missouri full circle. The second, third and fourth generations are back on the farm !
My background in the construction trades has enabled me to install thousands of feet of water lines and waterers as well as complete a challenging fencing project in steep hollows and wood lots. Our hog and pig housing are substantial structures fabricated here on the farm. Over 40 years of construction experience are well suited to farm management.
2008 – 2009 we all saw a weakened economy and in spite of an extensive resume in business and management Marina, my wife, found employment prospects to be scarce in the Springfield area. At that point, she took what she knew and struck off on her own to market her family’s marinara sauce recipe. During this time and after much research and study, we also decided to begin a natural pasture raised hog farm, with the intent of marketing our own fresh cuts and “value added” products such as sausage, cured pork and Marina's Italian meatballs.
The business has its challenges, primarily in the cost of production and staying competitive in the marketplace. Over the next few months, Marina and I will be posting blogs with the intention of informing and educating our customers and other consumers concerning farming practices.
We will try to explain how to ask questions and read labels as well as give you methods to employ while shopping for food at farmers markets and natural food stores. Did you know that it's perfectly reasonable to ask for a farm visit before you buy food from a farmer at a farmer's market? Or that natural-raising can have multiple meanings?
We have always placed a high value on wholesome “clean” food and want our customers to enjoy the same produced by our farm. It is my intent to assist you in obtaining the best and most wholesome food for your families.
"Know Your Farmer and Know Your Food!"
- John and Marina [ ... ]
The most tender part of the Berkshire Hog is the tenderloin. When I saw this recipe, I know that I would be able to adapt it to my liking. Add a little bit of this and a little bit of that and you will have a recipe that you are proud of! I have to say that this came out delicious and it will definitely be one of my go to recipes.
3 Tbls of Olive Oil
3 Tbls of Chicken Broth
2 Tbls of Balsamic Glaze
1 Tsp of Good Deli Mustard
1 Tbls Honey
2 Tbls Chantel Orange Marmalade (Or another good quality Marmalade)
Combine the olive oil, chicken broth, balsamic glaze, spicy deli mustard, honey, thyme, orange marmalade, sea salt and freshly cracked pepper and minced garlic in a bowl and whisk to combine. Place the tenderloin and the marinade in a zip lock bag. Place in the refrigerator for at least 30 minutes.
Remove the meat from the refrigerator 20 minutes prior to cooking. Heat a couple of tablespoons of Olive oil in skillet. Once the pan is hot, add the pork tenderloin and cook for 2-3 minute or until golden brown. Flip the pork over, add some of the marinade to the pan and cook the tenderloin over low heat for 10 minutes longer. Check for doneness with a meat thermometer.
When done (140 degree internal temp) place the tenderloin on a platter and cover loosely with aluminum foil. Add the remaining marinade to the pan and cook down for a few minutes.
Slice the tenderloin into medallions and drizzle the sauce over the pork.
Serve with your favorite vegetable and potato. Enjoy!
The most succulent portion of the pork is the tenderloin. It is the filet mignon of the pork. I normally keep the tenderloin whole, marinate it, grill, slice and serve. I found this recipe a few days ago and decided that it would be a great way to serve a Berkshire pork tenderloin.
This recipe is adapted from a recipe I found on Mark’s Daily Apple. It is a pork tenderloin recipe from Susan Rosenberg.
What really makes this recipe is the Cilantro Pesto. Cilantro is one of my favorite herbs and what could be better than garlic which makes this pesto yummy. The smell of cilantro is so heady and adds such a nice flavor to your recipes. I made one batch and actually used it a couple of days ago with grilled shrimp but it would have been just as good on grilled scallops.
4 tablespoons Olive Oil
2 teaspoons sesame oil
2 tablespoons rice wine vinegar
2 cloves of garlic minced
2 tablespoons of ginger minced (you can add more if you love ginger)
Cilantro Pesto Sauce
1 bunch of cilantro leaves
2 garlic cloves
1 piece of ginger, peeled and slice thin
1 tablespoon fish sauce
1/4 cup olive oil
1 teaspoon agave
Whisk the above ingredients together and pour over the pork. You can marinade the pork overnight, put I found that a couple of hours was enough. Before you sear the pork, make the cilantro pesto sauce.
Cilantro Pesto Sauce
Put ingredients in the food processor and add olive oil until smooth. The sauce will not be very smooth.
To cook the pork, heat some olive oil in a pan and place the medallions into the pan. Do not overcrowd the pan. Sear on both sides and put the medallions in an over proof pan and roast the medallions in the oven at 375 degrees for about 10 minutes. You want the medallions to be slightly pink but not raw.
Place the pork medallions on a plate and top with some of the pesto.
Serve with Roasted Brussel Sprouts.
Cut the Brussel Sprouts in half, toss in olive oil, sprinkle with salt and pepper.
Roast in a 400 degree oven for about 20 minutes or until the Brussel Sprouts are golden brown.
Berkshire Tenderloin is the pork filet mignon.
Enjoy this delicious pork cut with your favorite vegetable.