Bobby Flay's Grilled Pork Tenderloin Salad | Grill It! with Bobby Flay | Food Network
Bobby serves up his marinated, perfectly tender pork tenderloin over a fresh Greek salad!
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Fans of Bobby Flay stop him at every corner, begging for a chance to cook with the chef – and now they can. Thirteen lucky Food Network viewers, all known for their own grill mastery, have been chosen to cook alongside the grilling guru himself in Grill It! with Bobby Flay. In each episode, the guest griller's best recipe is the food of the day. The twist is that Chef Flay has no clue about the food of choice until the guest arrives, so he has to whip up his own recipe on the fly. It isn't about the competition; it's about the opportunity of a lifetime – to grill it with one of the best pit masters around
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Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 1 hr 50 min
Prep: 20 min
Inactive: 1 hr
Cook: 30 min
Yield: 4 servings
Ingredients
4 cloves garlic, chopped
1 lemon, zested and juiced
2 tablespoons chopped oregano leaves, plus more for garnish
1/2 cup canola oil
1 1/2 pounds pork tenderloin
Salt and freshly ground black pepper
1 head radicchio, cut into quarters
2 beefsteak tomatoes, cut into wedges
1/4 cup red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon anchovy paste
Honey
1/2 cup extra-virgin olive oil
2 cups baby arugula
1 English cucumber, cut into big hunks
1 cup pitted kalamata olives
1 tablespoon capers
1/4 pound Greek feta, crumbled
Directions
Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
Heat a grill to high. Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness. Brush the radicchio and tomatoes with oil and grill until lightly charred. Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing. Remove the radicchio and tomatoes from grill and set aside to cool slightly.
Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine. Transfer to a platter and top with feta and pork slices. Garnish with fresh oregano and serve.
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Bobby Flay's Grilled Pork Tenderloin Salad | Grill It! with Bobby Flay | Food Network
Juiciest Pork Tenderloin Marinade
This Pork Tenderloin Marinade produces the most juicy and flavorful pork. It takes mere minutes to prepare your marinade before putting it in the fridge to let it soak up those flavors. You're going to love it!
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✅Ingredients
• 1 pork tenderloin, 1 - 1 ½ pounds
• ¼ cup olive oil
• 2 tablespoons brown sugar
• 5 cloves crushed garlic
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon white wine vinegar
• 1 teaspoon ground mustard
• ½ teaspoon salt
• ½ teaspoon black pepper
✅Instructions
1️⃣ Place pork tenderloin into a resealable plastic bag.
2️⃣ In a small mixing bowl whisk together olive oil, brown sugar, garlic, lemon juice, Soy sauce, white wine vinegar, ground mustard, salt, and pepper.
3️⃣ Pour mixture over the pork tenderloin in the plastic bag. Seal and place in the refrigerator for 4 hours to overnight.
4️⃣ To cook, heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees.
5️⃣ Sear the pork tenderloin for 2 minutes on each side. Transfer skillet immediately to the oven and cook until the internal temperature reaches 145 degrees, about 15 minutes.
6️⃣ Let rest 5 to 10 minutes before serving.
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Honey Mustard Salmon Recipe - Laura Vitale - Laura in the Kitchen Episode 922
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Quick & Easy Recipe | Pork Chops with Honey Mustard Sauce
Honey Mustard Pork Chops with potatoes is an easy-to-make recipe that delivers tons of flavor and taste. The potatoes are wonderful and the chops are moist and really delicious. This one’s a keeper! If you're looking for new tasteful, easy weeknight dinner recipes then this is your stop.
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INGREDIENTS:
✔️ 4 medium pork chops
✔️ 1.5 lb new potatoes
✔️ 2 tbsp butter
✔️ 2 tbsp olive oil
✔️ 1 handful parsley and cilantro
Seasoning for pork chops
✔️ 2 tsp salt
✔️ 2 tsp ground pepper
✔️ 2 tbsp granulated garlic
Honey Mustard Sauce
✔️ 1/3 cup dijon mustard
✔️ 1/4 cup honey
✔️ 1 tbsp lemon juice
✔️ 1 tsp smoked paprika
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Creamy Mustard Sauce for chicken, beef, meatballs and more
This creamy mustard butter sauce is fantastic with roast chicken or beef, rib eye or eye fillet steak, roast pork or pork chops and more, including Swedish meatballs!
The Dijon mustard and white wine give it a beautiful flavour, and Western Star butter creates a deliciously creamy taste and texture, adding just the right finishing touch to your meal. Serve mustard sauce with Christmas roasts such as pork, rib roast or roast eye fillet.
RECIPE TIPS:
- You can make this sauce ahead too. Store sauce in a sealed container in the refrigerator for 2-3 days. Reheat in the microwave or over low heat in a saucepan.
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Slow Roasted Honey Glazed Pork
Here is what you'll need:
Ingredients:
1 1/2 lbs Baby Potatoes, red and/or yellow
8 Small Carrots, snapped in half
12-15 Pearl Onions, peeled & ends cut off
3 1/2 lb. Beef Chuck Roast
Salt, to taste
Pepper, to taste
1 Tbsp. Corn Starch
2 Tbsp. Water
2 Tbsp. Worcestershire Sauce
2 sprigs Rosemary
2 sprigs Thyme
Optional:
1 Baguette, cut into 5 inch pieces
Instructions:
In a slow cooker, add the potatoes, carrots and onions to make a base for the meat. Lay the chuck roast on top of the veggies and season with salt and pepper on both sides. (Wash your hands!) Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies. Pour Worcestershire sauce directly on top of the meat. Cover with the slow cooker lid and cook on high for 5 hours. Place the rosemary and thyme sprigs on top of the meat and cook for 1 more hour. Remove rosemary and thyme. Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an AMAZING dipping sauce! Enjoy!
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