Best 6 Pickled Pork Tenderloin Recipes

SLOW COOKER PICKLED PORK RECIPE

Steps:

• Place the onion, carrot, peppercorns, cloves, bay leaves, brown sugar, and the malt vinegar into the slow cooker.
• Add the pickled pork.
• Top with water until the pork is submerged.
• Cook on low for 8 hours.
• Remove the pork and allow to rest for 15 minutes. Discard the poaching liquid.
• Serve & Enjoy.

THAI PORK TENDERLOIN WITH PICKLED VEGETABLE SALAD

Steps:

• Mix the vinegar, sugar, fish sauce and pepper flakes in a small saucepan over medium-low heat. Bring to a simmer, stirring to dissolve sugar, and remove from heat. Allow to cool (you can use an ice cube or 2 to help this happen faster). Place carrots, cucumber, radish, and jalapeño in a small bowl and pour vinegar mixture over the top, pushing vegetables down to fully submerge.
• Heat grill to medium-high heat. Season pork tenderloin with salt, pepper, and 1 tablespoon The Spice Hunter Thai Seasoning Blend. Grill pork, turning to sear on all sides about 10 minutes. Reduce heat to low and allow pork to continue to cook until an instant-read thermometer inserted into the thickest part registers 145°, about 15 minutes longer. Transfer to a cutting board and let rest 10 minutes before thinly slicing.
• Meanwhile, remove vegetables from vinegar (reserve liquid) and toss with remaining 1/4 teaspoon The Spice Hunter Thai Seasoning Blend and herbs. Transfer sliced pork to a serving platter and top with vegetable-herb mixture and cashews. Drizzle with spoonfuls of the reserved pickling liquid and serve with rice.

PICKLED PORK TENDERLOIN

Steps:

• Bring the water to a boil in a large saucepan. Add the remaining brine ingredients and set aside to cool. Place the tenderloins in the brine, cover and refrigerate 8 hours or overnight.
• To cook, preheat the oven to 425 degrees.
• Heat the oil in an ovenproof skillet over high heat. Sear the tenderloins all over. Then transfer to the oven and bake for 8 to 10 minutes. Transfer to a cutting board. Cut the meat into 1/4- inch diagonal slices across the grain and fan on serving plates. Top with the Orange Cilantro Salsa and serve.
• Combine the oranges, cilantro, jalapeno, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.

PICKLED PORK TENDERLOIN (PORTUGAL)

Steps:

• Place cubed pork in a crock; cover with equal parts of vinegar and water.
• Add the salt, garlic and pepper.
• Cover and chill for 48 hours.
• Drain and panfry in small amounts of fat until done.

PORK TENDERLOIN WITH CHIPOTLE SAUCE & PICKLED RED ONIONS

Steps:

• Place the thinly sliced onion in a bowl with juice 1 lime, half the oregano and a pinch each of salt and pepper. Set aside.
• Dry-fry the whole garlic in a non-stick pan until blackened on both sides, about 8 mins, then peel. Heat the grill. Arrange the thickly sliced onion on a baking tray with the tomatoes, cut-side up. Season and grill until blackened, about 8 mins. Tip into a bowl with the garlic, chipotle paste, 1 tsp chilli powder, 1 tbsp sugar and remaining lime juice. Season and whizz in a blender until smooth. Gently heat through in a pan.
• Rub the pork with the remaining chilli powder, oregano, sugar and seasoning. Grill for 5 mins each side until cooked. Serve sliced in warm tortillas with some sauce, the pickled onions and coriander.

HOISIN-GLAZED PORK BOWL WITH VEGETABLES

Steps:

• In a medium bowl, combine hoisin, ketchup, honey, ginger, Sriracha, garlic and five-spice powder.
• Season pork with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the marinade. Toss to evenly coat, cover, and set aside. You can let the pork marinate, covered and refrigerated for up to 24 hours, or you can cook it right away.
• Heat oven to 375 degrees. Heat oil in a large (12-inch) nonstick, oven-proof skillet over medium-high. Remove pork from marinade, letting excess drip back into the bowl. (Reserve marinade.) Sear pork for 2 to 3 minutes on the first side and about 2 minutes on the other, until nicely browned and caramelized.
• Remove from heat and pour remaining marinade over the pork, turning to coat evenly. Transfer pan to the oven and cook, turning in the sauce occasionally, for 10 to 20 minutes, or until an instant-read thermometer reads 145 degrees. (The smallest piece of pork, from the thin end of the tenderloin will be done first, so begin checking temperature at 10 minutes and remove pieces from the oven as they are done.)
• Meanwhile, prepare the vegetables: Use a peeler to shave the carrots lengthwise into strips. Slice the radishes paper-thin using a mandoline. Thinly slice the scallions on an angle.
• Transfer pork to a plate and set aside to rest. Add rice wine vinegar and 2 tablespoons of water to the skillet and cook over medium-high, stirring constantly until you have a smooth sauce, adding more water if needed. It should be the consistency of heavy cream. Transfer to a small bowl, stirring in any juices that accumulated from the plate with the pork.
• Distribute rice among 4 bowls. Thinly slice the pork and divide among the bowls. Drizzle the sauce over the pork and rice and garnish each bowl with the carrots, radishes, scallions, snow peas and pickled ginger, if using. Serve immediately.