In many homes, meat recipes are the answer to what’s for dinner. Versatile in terms of food cost and the dishes you could make out of it, meat recipes can be part of the everyday menu without breaking the bank or being boring in your food preparation. Packed with protein, cooked meats offer a hearty meal whether it’s for breakfast, lunch or dinner. It can be an ingredient for easy appetizers, be turned into a side dish or transform into the main course at the heart of the table.
Meat recipes may call for large cuts, sliced into cubes or ground. These have appropriate cooking methods so the meat cooks through properly. It may take a while, for example, to thoroughly cook a large slab of tenderloin as a stew so it has to be cut. Although one can make a burger out of minced beef, it’s much easier to handle and shape ground beef into a patty.
Meat recipes included in the collection range from beef stew, jerky, corned beef, ground beef and hamburger meat, as well as steak and roasts. There are also meat recipes for pork chops, pork tenderloin, pork loin, pulled pork (great for sandwiches), pork roast and pork ribs. all of them may be prepared simply or as part of a festive menu.
The pork tenderloin is cut from the loin part of the pig, specifically the full bone-in loin. As can be gleaned from its name, this is the most tender part of the pig. According to the International Meat Manual, “tenderloins may be purchased with the presence or absence of the membrane, head and side muscle.” A young hog at 6 to 7 months old usually produces the pork meat sold in markets, as defined by the United States Department of Agriculture (USDA). Look for pork meat that has a firm, grayish pink color and a relatively small amount of fat.
When adding flavor to the pork tenderloin, consider putting it in a liquid marinade in a sealable bag overnight. Some use only garlic and olive oil as the “marinade” while others would create more elaborate concoctions ranging from barbecue flavored to Asian-style teriyaki marinades. A dry rub can also be applied, using ground herbs and spices such as dried oregano and seeds from cumin, fennel, coriander and mustard.
Pinch of ground cayenne pepper
Pinch of ground cinnamon
Pinch of ground cloves
1/3 cup of maple syrup
1 ½ – 2 lbs. pork tenderloin
1-2 tablespoons of canola oil
Salt and pepper
½ cup of water
Preheat the oven to 400*F
*Large frying pan or skillet
*Liquid measuring cup
Mix the cayenne pepper, cinnamon, and cloves together in a small bowl. Then add them to the 1/3 cup of maple syrup and stir them together. Set this mixture aside, until you are ready to cook the pork. Add a small amount of salt and pepper on the pork tenderloin. Place a large frying pan on medium heat. Add the canola oil, and when it is hot, add your meat to the pan. There should be a nice sizzle, once you place the pork in the pan. Let the pork brown completely on one side (three minutes) and flip it over so the opposite side can brown. After two minutes on the opposite side, turn down the heat and add the maple syrup glaze to the tenderloin. Flip the pork over a few times in the pan to make sure it is well coated. Then place the pork tenderloin and pan into the oven at 400*F for 15-20 minutes. Take the pork out after 15 minutes to check the internal temperature. The pork should be at 140*F-145*F. Let the pork tenderloin sit for 10 minutes prior to cutting it. Place a sheet of tin foil over the pork to preserve the heat. Add a half of cup of water to the remaining maple syrup mixture in the pan and slightly turn up the heat, stirring it. Cut the pork into half inch slices and then proceed to dip them in the maple syrup mixture. Then plate and serve your pork tenderloin.