Podcasts about pork tenderloin

Exploring Italy by Ingredient with Viola ButoniIn this episode of Salt and Spine, host Brian Hogan Stewart welcomes Viola Butoni to discuss her first cookbook, "Italy by Ingredient." Viola delves into her rich Italian culinary lineage, tracing back to the Butoni pasta and bocce chocolate. Growing up surrounded by fresh, homegrown produce and moving to New York, she transitioned from restaurant kitchens to owning a food shop, and eventually becoming a beloved cooking teacher. Viola's cookbook integrates her Italian roots with California's agricultural bounty, aiming to guide home cooks in exploring authentic Italian flavors with pantry staples. Throughout the episode, they discuss Viola's cooking tips, her unique recipes, and the creative process behind combining traditional and innovative Italian cuisine. The show also features a culinary game and an excerpted recipe narrated by Viola.00:00 Welcome Viola Buitoni03:08 Family Legacy and Food Heritage05:17 Childhood and Early Food Experiences08:22 Moving to New York and Culinary Beginnings11:20 Starting a Catering Business13:43 Transition to Teaching and Italy by Ingredient 15:42 The Concept of Italy by Ingredient 29:07 Choosing the Best Meat for Stew 29:41 Creative Rice Recipes 32:44 Pork Tenderloin in Bread Crust 34:43 Anchovy Enthusiasm 37:40 Chicken and Rabbit Recipes 40:24 Cookbook Inspirations 44:45 Italy by Secret Ingredient Game 49:08 Conclusion and Farewell This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

I don't usually cook a lot of meat. I find it hard to calculate the timing correctly for dinner parties, and I don't like to be in the kitchen grilling while my friends are in the other room. My house is not set up that way. I have cooked large roasts, legs, crowns, and all that, but I don't love them; they are not my favorite entertaining menu. I tend to serve meals and dishes that I can make ahead of time, and cooking a slab of meat while dressed in my latest silk dress is not my idea of fun. One of the meats that works for me is pork tenderloin. It is delicious, cooks quickly, can be made beforehand, and is finished in a few minutes. Depending on the season, it can be accompanied and garnished in many ways. I urge you to try it; mastering its cooking technique is a life savior! One of my favorite recipes is pork tenderloin cooked with balsamic vinegar. (The recipe and variations are below) The flavor is sensational, and the balsamic vinegar's sweetness pairs beautifully with the pork, allowing for all sorts of side dishes and accompaniments. The same pork tenderloin is also great served cold on top of a toasted baguette as a hearty app for a cocktail party. Trim the pork to fit the bread and spread the bread with a little balsamic reduction to make every bite delicious. At a recent dinner party, I served the balsamic pork tenderloin with mashed potatoes, roasted carrots, and a salad with pomegranate seeds and a touch of blue cheese. For dessert, I served hot chocolate with mini pancakes to dip. What a feast! And all ready in about 30 minutes! Meals don't need to be complicated. My favorite ones are always made with a few ingredients, are of good quality, and use easy cooking techniques. Less is more! Pork Tenderloin with Red Wine & Peppercorn SauceServes 6 When browning meats in a non-teflon pan, leave the meat on each side until you can remove it easily. Pulling the meat when it is not ready will cause tears and will not look great. The meat against the pan's heat creates a slight crust that caramelizes as it cooks.Use different liquids to make this dish. Pomegranate juice or port are sensational, as are balsamic vinegar, cranberry juice, and orange juice. Pork tenderloins cook in about 15-20 minutes. They are perfect when slightly pink in the middle. * 3 tablespoons olive oil* 1 teaspoon sea salt* 2 pork tenderloins* 20/30 peppercorns* 1 cup red wine (or any of the mentioned liquids) * 1 teaspoon butterIn a large saute pan, heat the olive oil; season the tenderloins with sea salt and brown on all sides for about 8-10 minutes in total. Add the peppercorns to the pan and crush the peppercorns on the side using a wooden spoon or meat mallet. Pour in the wine and scrape the sides of the pan to collect the peppercorns. Simmer the meat with red wine sauce over low heat for about 8 more minutes. Remove tenderloins from the heat and set aside; cover with tin foil. Add the butter to the red wine sauce and whisk in to dissolve, reducing the sauce until it coats the back of the spoon. Before serving, slice the tenderloins into quarter-inch pieces and serve with the warmed sauce.And with this, I leave you.Sincerely, The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

I don't usually cook a lot of meat. I find it hard to calculate the timing correctly for dinner parties, and I don't like to be in the kitchen grilling while my friends are in the other room. My house is not set up that way. I have cooked large roasts, legs, crowns, and all that, but I don't love them; they are not my favorite entertaining menu. I tend to serve meals and dishes that I can make ahead of time, and cooking a slab of meat while dressed in my latest silk dress is not my idea of fun. One of the meats that works for me is pork tenderloin. It is delicious, cooks quickly, can be made beforehand, and is finished in a few minutes. Depending on the season, it can be accompanied and garnished in many ways. I urge you to try it; mastering its cooking technique is a life savior! One of my favorite recipes is pork tenderloin cooked with balsamic vinegar. (The recipe and variations are below) The flavor is sensational, and the balsamic vinegar's sweetness pairs beautifully with the pork, allowing for all sorts of side dishes and accompaniments. The same pork tenderloin is also great served cold on top of a toasted baguette as a hearty app for a cocktail party. Trim the pork to fit the bread and spread the bread with a little balsamic reduction to make every bite delicious. At a recent dinner party, I served the balsamic pork tenderloin with mashed potatoes, roasted carrots, and a salad with pomegranate seeds and a touch of blue cheese. For dessert, I served hot chocolate with mini pancakes to dip. What a feast! And all ready in about 30 minutes! Meals don't need to be complicated. My favorite ones are always made with a few ingredients, are of good quality, and use easy cooking techniques. Less is more! Pork Tenderloin with Red Wine & Peppercorn SauceServes 6 When browning meats in a non-teflon pan, leave the meat on each side until you can remove it easily. Pulling the meat when it is not ready will cause tears and will not look great. The meat against the pan's heat creates a slight crust that caramelizes as it cooks.Use different liquids to make this dish. Pomegranate juice or port are sensational, as are balsamic vinegar, cranberry juice, and orange juice. Pork tenderloins cook in about 15-20 minutes. They are perfect when slightly pink in the middle. * 3 tablespoons olive oil* 1 teaspoon sea salt* 2 pork tenderloins* 20/30 peppercorns* 1 cup red wine (or any of the mentioned liquids) * 1 teaspoon butterIn a large saute pan, heat the olive oil; season the tenderloins with sea salt and brown on all sides for about 8-10 minutes in total. Add the peppercorns to the pan and crush the peppercorns on the side using a wooden spoon or meat mallet. Pour in the wine and scrape the sides of the pan to collect the peppercorns. Simmer the meat with red wine sauce over low heat for about 8 more minutes. Remove tenderloins from the heat and set aside; cover with tin foil. Add the butter to the red wine sauce and whisk in to dissolve, reducing the sauce until it coats the back of the spoon. Before serving, slice the tenderloins into quarter-inch pieces and serve with the warmed sauce.And with this, I leave you.Sincerely, The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

I don't usually cook a lot of meat. I find it hard to calculate the timing correctly for dinner parties, and I don't like to be in the kitchen grilling while my friends are in the other room. My house is not set up that way. I have cooked large roasts, legs, crowns, and all that, but I don't love them; they are not my favorite entertaining menu. I tend to serve meals and dishes that I can make ahead of time, and cooking a slab of meat while dressed in my latest silk dress is not my idea of fun. One of the meats that works for me is pork tenderloin. It is delicious, cooks quickly, can be made beforehand, and is finished in a few minutes. Depending on the season, it can be accompanied and garnished in many ways. I urge you to try it; mastering its cooking technique is a life savior! One of my favorite recipes is pork tenderloin cooked with balsamic vinegar. (The recipe and variations are below) The flavor is sensational, and the balsamic vinegar's sweetness pairs beautifully with the pork, allowing for all sorts of side dishes and accompaniments. The same pork tenderloin is also great served cold on top of a toasted baguette as a hearty app for a cocktail party. Trim the pork to fit the bread and spread the bread with a little balsamic reduction to make every bite delicious. At a recent dinner party, I served the balsamic pork tenderloin with mashed potatoes, roasted carrots, and a salad with pomegranate seeds and a touch of blue cheese. For dessert, I served hot chocolate with mini pancakes to dip. What a feast! And all ready in about 30 minutes! Meals don't need to be complicated. My favorite ones are always made with a few ingredients, are of good quality, and use easy cooking techniques. Less is more! Pork Tenderloin with Red Wine & Peppercorn SauceServes 6 When browning meats in a non-teflon pan, leave the meat on each side until you can remove it easily. Pulling the meat when it is not ready will cause tears and will not look great. The meat against the pan's heat creates a slight crust that caramelizes as it cooks.Use different liquids to make this dish. Pomegranate juice or port are sensational, as are balsamic vinegar, cranberry juice, and orange juice. Pork tenderloins cook in about 15-20 minutes. They are perfect when slightly pink in the middle. * 3 tablespoons olive oil* 1 teaspoon sea salt* 2 pork tenderloins* 20/30 peppercorns* 1 cup red wine (or any of the mentioned liquids) * 1 teaspoon butterIn a large saute pan, heat the olive oil; season the tenderloins with sea salt and brown on all sides for about 8-10 minutes in total. Add the peppercorns to the pan and crush the peppercorns on the side using a wooden spoon or meat mallet. Pour in the wine and scrape the sides of the pan to collect the peppercorns. Simmer the meat with red wine sauce over low heat for about 8 more minutes. Remove tenderloins from the heat and set aside; cover with tin foil. Add the butter to the red wine sauce and whisk in to dissolve, reducing the sauce until it coats the back of the spoon. Before serving, slice the tenderloins into quarter-inch pieces and serve with the warmed sauce.And with this, I leave you.Sincerely, The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

Join Melissa Cross, a culinary teacher at Geneva Academy, as she shares insights from her cooking classes for seniors and the heartwarming "orphan" Thanksgiving and Easter she hosts for those without family nearby. Melissa and her husband have used homes of all sizes to practice hospitality over the years, and in this episode, she discusses fun games and prizes for kids, easy-to-make recipes, and how to make gatherings memorable. From tips on timing meals to fostering family fellowship and involving guests in the kitchen, you don't want to miss all of Melissa's practical tips, favorite kitchen items, and more! We're so glad you're here!  Visit www.comeoverfordinner.com for recipes, product links, and more!

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Today's recipe is Baked Pork Tenderloin That Isn't Dry.Here are the links to some of the items I talked about in this episode: #adHow to Cook Pork LoinButchers TwineHomemade Montreal Steak SeasoningBaking DishInstant Read ThermometerAll New Chicken CookbookThis episode was also published in November, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

[1:30] How did it all come about? [8:55] The Perogerie [13:15] Butcher hours are better than restaurant hours [20:55] Love a Pork Tenderloin [25:59] Community Playground support [35:33] So many people started cooking again[44:14] Involvement in our Community

Sometimes, a dish needs a little sauce to take it to the next level. But sauce-making can be a finicky art. We hear kitchen tips and tricks from Ashley Boyd, food writer and founder of Pink Owl Kitchen, whose new cookbook is called, 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals. APRICOT MISO GLAZE RECIPE (taken from book):Glaze CHICKEN, SALMON, PORK TENDERLOIN, or PORK CHOPS with this sauce. The sweetness of the apricot and the saltiness of the miso is a match made in heaven! Ingredients:1⁄2 CUP [150 G] APRICOTPRESERVES1⁄4 CUP [70 G] WHITE MISOPASTE2 TBSP RICE VINEGAR2 TBSP LOW-SODIUM SOYSAUCE1 TBSP SRIRACHA2 GARLIC CLOVES, MINCED2 TSP ORANGE ZEST Add all the ingredients to  a medium saucepan, stir to combine, and cook the sauce over medium heat for 3 to 5 minutes, or just until it begins to simmer. Remove from the heat and let cool for about 10 minutes before using as a glaze. Apple cider vinegar can be used instead of rice vinegar. Refrigerate in an airtight container for up to 7 days   *This episode is guest-hosted by Kousha Navidar  

Sometimes, a dish needs a little sauce to take it to the next level. But sauce-making can be a finicky art. We hear kitchen tips and tricks from Ashley Boyd, food writer and founder of Pink Owl Kitchen, whose new cookbook is called, 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals. APRICOT MISO GLAZE RECIPE (taken from book):Glaze CHICKEN, SALMON, PORK TENDERLOIN, or PORK CHOPS with this sauce. The sweetness of the apricot and the saltiness of the miso is a match made in heaven! Ingredients:1⁄2 CUP [150 G] APRICOTPRESERVES1⁄4 CUP [70 G] WHITE MISOPASTE2 TBSP RICE VINEGAR2 TBSP LOW-SODIUM SOYSAUCE1 TBSP SRIRACHA2 GARLIC CLOVES, MINCED2 TSP ORANGE ZEST Add all the ingredients to  a medium saucepan, stir to combine, and cook the sauce over medium heat for 3 to 5 minutes, or just until it begins to simmer. Remove from the heat and let cool for about 10 minutes before using as a glaze. Apple cider vinegar can be used instead of rice vinegar. Refrigerate in an airtight container for up to 7 days   *This episode is guest-hosted by Kousha Navidar  

This week on the podcast, Heather shares two recipes using low-energy countertop appliances. You don't always need to heat a whole oven to make delicious recipes. First up is a Pork Tenderloin using the Zero Minute Pressure Cooker Method.  This cut of meat can be tricky to prepare. It's easy to over-do it and dry it out. This method for pork tenderloin comes from the website pressurecookerrecipes.com (link below) and it's called the Zero Minute Method because you literally set your InstantPot cooking time to zero minutes. The time it takes to come up to pressure and then release that pressure is all the time you need to cook the tenderloin. Pay attention to the internal temperature of your tenderloin and you've got a nicely cooked moist piece of pork for dinner.  The second recipe is included in a recipe booklet that comes with the Wonder Oven, a multi-use countertop oven. It's a simple flatbread recipe that you can top whichever way you like. We tried it according to the recipe booklet, which adds za'tar spice into the dough and tops the flatbread with caramelized onion. It's easy to make and if you've made your caramelized onions earlier, takes very little time.  Episode Links~~~~~ Pressure Cooker Zero-Minute Pork Tenderloin Recipe~ Wonder Oven Flatbread Recipe~ Pressure Cooker Recipes.com~ Past Episode: BBQ Competitions and Rotisserie Prime Rib with Ryan Sanderson from Eat More BBQ Podcast~ Rotisserie Prime Rib with Herb Paste Recipe Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Anne talks through making this easy honey soy pork tenderloin in the sous vide, but feel free to use this marinade with other cooking methods as well. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 1 pork tenderloin (about 1 lb) Marinade: Low sodium soy sauce (1/3 cup), honey (2 tbsp), black pepper (1/4 tsp), garlic (4 cloves) Searing: 1 tbsp neutral oil Single use items: Gallon ziplock, paper towels, aluminum foil  

Anne talks through this air fryer pork tenderloin, along with how to make it in the oven instead. With a 3 ingredient marinade (plus salt and pepper), this is fast to get marinating, and slicing before cooking makes it fast to cook too. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: Pork tenderloin Inside aisles: Olive oil, Dijon mustard, Worcestershire sauce Spices: Salt and Pepper

Join Debbie Harpe from WONDERFUL LIFE FARM as she shares her wisdom and experience in creating delicious Sunday dinners and hosting memorable holiday parties. With a focus on menu planning and maintaining a well-stocked pantry, Debbie offers valuable tips that also include involving kids through age-appropriate chores and a simple yet ingenious method for teaching them how to cook. She discusses how to warmly greet your guests and an essential must-have kitchen item that is not only practical but will last for many years of use. We're so glad you're here!

- Weekend Highlights! - Happy BROCKtober! - Iowa's best pork tenderloin??

Ever wondered how a bad ass  chef interprets and celebrates National Hispanic Heritage Month through his culinary artistry? You're in luck! Join us for an unforgettable culinary journey with Chef Jeffrey as we get a taste of Latin America and Florida, savoring delectable dishes like Lamb Porterhouse, Tikka Machella, and Pork Tenderloin with Mojo seasoning, to name a few. You'll also discover how uncommon ingredients like pink Dominican beans and the Ropa Vieja Concoction fuse to create an authentic Latin flavor in our cuisine.Fashion and food often cross paths in the most unexpected ways. You're going to love our stimulating discussion on the intriguing intersection of these two worlds. We'll explore the growing trend of produce-inspired shoes, merchandise in the produce industry, and why it's important to respect the culture behind the cuisine we love. Patrick Kelly from the Produce Industry Podcast, a dear friend and colleague, joins us, adding an enriching perspective to the conversation. Our chat doesn't end there. As we roam through the podcast landscape, we reflect on how passion, chemistry, and marketing play critical roles in creating content that resonates with our listeners. We'll drop some insights about our plans for an exclusive in-person event in Tampa Bay that you wouldn't want to miss. And finally, we'll delve into the digital transformation and its impact on the media industry, shedding light on innovative marketing strategies that have driven media companies to success. So don't miss out; join us on this epicurean and enlightening journey! Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

Today's recipe is Perfectly Brined Pork Tenderloin.Here are the links to some of the items I talked about in this episode: #adLarge Mixing BowlBaking SheetInstant Read ThermometerGarlic Butter Pork TenderloinIG: @COOKtheSTORYTT: @COOKtheSTORYAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Finally, the weather has turned into those glorious Fall days and nights. It is so lovely to open the windows at night! And to celebrate, because do I need a reason to do so? I am inviting a few friends over to join me for dinner. I am keeping the table decor more classic. Yes, I love mixing colors, but there is something serene and relaxing in having fewer patterns and colors. Whites are always elegant and refined, just a pop of color from the ceramic vegetables that mix with the delicate hand-painted salad plates. Consistency is the key to effortless entertaining. Yes, it is fun to change it up, but if something works, why not do it again? It takes the stress out of entertaining. Having an arsenal of recipes and menus that are always delicious makes life as a host easier. And laying the table with classic combinations makes the whole exercise of setting up a breeze. Your guests will thank you for knowing that at your table, the meals are hearty, classic, and beautiful. And so, for this autumnal dinner, inspired by seasonal produce, I am making pork tenderloin with grapes, roasting red onions and baby potatoes, and, as always, a green salad. I am keeping my “skinny delicious” plan of NO dairy, sugar, grains, or processed foods. (Please take a look at my previous post, “Less is Definitely Less”). For dessert my latest passion: roasted peaches and plums served with crunchy, salty pecans. The perfect ending. The point is to serve a meal that no one will notice is skinny. Granted, there are as many diets as possible, but as it is my house, I am sticking to my rules. You'll notice that I did serve bread on the table…. I am still looking for an alternative… if you have any ideas, please let me know! Pork Tenderloin with GrapesPork tenderloin is a favorite entertaining meat. It is so easy to cook and so versatile. It works with a myriad of sauces and cuisines; it always looks prim and proper. I encourage you to purchase organic meats whenever possible. Yes, there is a difference. Serves 6-8 people * 3 tbs olive oil* 2 pork tenderloins* 3 shallots, peeled and sliced* 4 cups in total of green and red seedless grapes* 1 cup bone broth or chicken broth * few sprigs of thyme* 1/4 teaspoon of each sea salt and ground black pepper In a large saute pan, heat the olive oil until hot over medium heat. Season the tenderloins with salt and pepper and brown them in the pan until golden on all sides, about 8 minutes. Remove from the pan and set aside on a plate to collect the juices. To the pan, add the shallots and cook until soft. Then add the grapes, broth, and thyme and simmer until the grapes have softened. The timing of this will depend on how ripe the grapes are. You want them soft but still holding their shape and to have yielded some sauce… Return the tenderloins and any collected juices to the pan, turn the heat to high, and cook for about 3 minutes to meld all the flavors together. Remove the tenderloins from the pan and rest for a few minutes before slicing. To serve, slice the tenderloins into 1-inch pieces and arrange the grapes around. Yum! Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.And with this, I leave you.Sincerely, The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

Finally, the weather has turned into those glorious Fall days and nights. It is so lovely to open the windows at night! And to celebrate, because do I need a reason to do so? I am inviting a few friends over to join me for dinner. I am keeping the table decor more classic. Yes, I love mixing colors, but there is something serene and relaxing in having fewer patterns and colors. Whites are always elegant and refined, just a pop of color from the ceramic vegetables that mix with the delicate hand-painted salad plates. Consistency is the key to effortless entertaining. Yes, it is fun to change it up, but if something works, why not do it again? It takes the stress out of entertaining. Having an arsenal of recipes and menus that are always delicious makes life as a host easier. And laying the table with classic combinations makes the whole exercise of setting up a breeze. Your guests will thank you for knowing that at your table, the meals are hearty, classic, and beautiful. And so, for this autumnal dinner, inspired by seasonal produce, I am making pork tenderloin with grapes, roasting red onions and baby potatoes, and, as always, a green salad. I am keeping my “skinny delicious” plan of NO dairy, sugar, grains, or processed foods. (Please take a look at my previous post, “Less is Definitely Less”). For dessert my latest passion: roasted peaches and plums served with crunchy, salty pecans. The perfect ending. The point is to serve a meal that no one will notice is skinny. Granted, there are as many diets as possible, but as it is my house, I am sticking to my rules. You'll notice that I did serve bread on the table…. I am still looking for an alternative… if you have any ideas, please let me know! Pork Tenderloin with GrapesPork tenderloin is a favorite entertaining meat. It is so easy to cook and so versatile. It works with a myriad of sauces and cuisines; it always looks prim and proper. I encourage you to purchase organic meats whenever possible. Yes, there is a difference. Serves 6-8 people * 3 tbs olive oil* 2 pork tenderloins* 3 shallots, peeled and sliced* 4 cups in total of green and red seedless grapes* 1 cup bone broth or chicken broth * few sprigs of thyme* 1/4 teaspoon of each sea salt and ground black pepper In a large saute pan, heat the olive oil until hot over medium heat. Season the tenderloins with salt and pepper and brown them in the pan until golden on all sides, about 8 minutes. Remove from the pan and set aside on a plate to collect the juices. To the pan, add the shallots and cook until soft. Then add the grapes, broth, and thyme and simmer until the grapes have softened. The timing of this will depend on how ripe the grapes are. You want them soft but still holding their shape and to have yielded some sauce… Return the tenderloins and any collected juices to the pan, turn the heat to high, and cook for about 3 minutes to meld all the flavors together. Remove the tenderloins from the pan and rest for a few minutes before slicing. To serve, slice the tenderloins into 1-inch pieces and arrange the grapes around. Yum! Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.And with this, I leave you.Sincerely, The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

Finally, the weather has turned into those glorious Fall days and nights. It is so lovely to open the windows at night! And to celebrate, because do I need a reason to do so? I am inviting a few friends over to join me for dinner. I am keeping the table decor more classic. Yes, I love mixing colors, but there is something serene and relaxing in having fewer patterns and colors. Whites are always elegant and refined, just a pop of color from the ceramic vegetables that mix with the delicate hand-painted salad plates. Consistency is the key to effortless entertaining. Yes, it is fun to change it up, but if something works, why not do it again? It takes the stress out of entertaining. Having an arsenal of recipes and menus that are always delicious makes life as a host easier. And laying the table with classic combinations makes the whole exercise of setting up a breeze. Your guests will thank you for knowing that at your table, the meals are hearty, classic, and beautiful. And so, for this autumnal dinner, inspired by seasonal produce, I am making pork tenderloin with grapes, roasting red onions and baby potatoes, and, as always, a green salad. I am keeping my “skinny delicious” plan of NO dairy, sugar, grains, or processed foods. (Please take a look at my previous post, “Less is Definitely Less”). For dessert my latest passion: roasted peaches and plums served with crunchy, salty pecans. The perfect ending. The point is to serve a meal that no one will notice is skinny. Granted, there are as many diets as possible, but as it is my house, I am sticking to my rules. You'll notice that I did serve bread on the table…. I am still looking for an alternative… if you have any ideas, please let me know! Pork Tenderloin with GrapesPork tenderloin is a favorite entertaining meat. It is so easy to cook and so versatile. It works with a myriad of sauces and cuisines; it always looks prim and proper. I encourage you to purchase organic meats whenever possible. Yes, there is a difference. Serves 6-8 people * 3 tbs olive oil* 2 pork tenderloins* 3 shallots, peeled and sliced* 4 cups in total of green and red seedless grapes* 1 cup bone broth or chicken broth * few sprigs of thyme* 1/4 teaspoon of each sea salt and ground black pepper In a large saute pan, heat the olive oil until hot over medium heat. Season the tenderloins with salt and pepper and brown them in the pan until golden on all sides, about 8 minutes. Remove from the pan and set aside on a plate to collect the juices. To the pan, add the shallots and cook until soft. Then add the grapes, broth, and thyme and simmer until the grapes have softened. The timing of this will depend on how ripe the grapes are. You want them soft but still holding their shape and to have yielded some sauce… Return the tenderloins and any collected juices to the pan, turn the heat to high, and cook for about 3 minutes to meld all the flavors together. Remove the tenderloins from the pan and rest for a few minutes before slicing. To serve, slice the tenderloins into 1-inch pieces and arrange the grapes around. Yum! Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.And with this, I leave you.Sincerely, The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

Today's recipe is Garlic Butter Pork Tenderloin.Here are the links to some of the items I talked about in this episode: #adHow to Roast a Pork LoinMini Food ProcessorParing Knife12" Oven Safe SkilletInstant Read ThermometerCutting BoardAll New Chicken CookbookThis episode was originally published in June, 2022. Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

While smoking some Pork Tenderloin in his Traeger, Fretz reviews NXT Great American Bash and predicts Summerslam 2023. Follow Fretz on Twitter/Instagram @Fretzlemania Follow WAR on Twitter @Addict_Wrestle Join our EXCLUSIVE $5 Patreon: www.patreon.com/wrestleaddictradio Merch: https://fretzlemania.creator-spring.com/listing/fretzlemania-2-0-clothing-coll https://fretzlemania.creator-spring.com/listing/mr-fretz-accessories-collecti Read our exclusive blog with reviews, fan fiction and more! https://writteninwar.wordpress.com/ Join our Discord Server: https://discord.gg/hWUGvp85 --- Send in a voice message: https://podcasters.spotify.com/pod/show/wrestleaddictradionetwork/message

While smoking some Pork Tenderloin in his Traeger, Fretz reviews NXT Great American Bash and predicts Summerslam 2023. Follow Fretz on Twitter/Instagram @Fretzlemania Follow WAR on Twitter @Addict_Wrestle Join our EXCLUSIVE $5 Patreon: www.patreon.com/wrestleaddictradio Merch: https://fretzlemania.creator-spring.com/listing/fretzlemania-2-0-clothing-coll https://fretzlemania.creator-spring.com/listing/mr-fretz-accessories-collecti Read our exclusive blog with reviews, fan fiction and more! https://writteninwar.wordpress.com/ Join our Discord Server: https://discord.gg/hWUGvp85 --- Send in a voice message: https://podcasters.spotify.com/pod/show/wrestleaddictradionetwork/message

While smoking some Pork Tenderloin in his Traeger, Fretz reviews NXT Great American Bash and predicts Summerslam 2023. Follow Fretz on Twitter/Instagram @Fretzlemania Follow WAR on Twitter @Addict_Wrestle Join our EXCLUSIVE $5 Patreon: www.patreon.com/wrestleaddictradio Merch: https://fretzlemania.creator-spring.com/listing/fretzlemania-2-0-clothing-coll https://fretzlemania.creator-spring.com/listing/mr-fretz-accessories-collecti Read our exclusive blog with reviews, fan fiction and more! https://writteninwar.wordpress.com/ Join our Discord Server: https://discord.gg/hWUGvp85 --- Send in a voice message: https://podcasters.spotify.com/pod/show/fretzlemania/message

Featuring daily highlights from The Afternoon Mix with McCabe and Jenny 2-7 PM on 101.9fm The Mix | WTMX Chicago. McCabe and Jenny dive into relationships, entertainment news, trending topics from pop culture and social media, new music, and more. McCabe joined Jenny and her husband on a road trip to small town Iowa for 4th of July weekend. McCabe had a great time besides the part where he got injured while bull riding. While venturing around small town Iowa, McCabe left his stinky leftovers in Jenny's car. Jenny thought McCabe should have thrown away his leftovers, because they wouldn't make it to a refrigerator for at least 6 hours. McCabe thinks as long as leftovers are eaten, it's not a big deal to leave them in a car for later. Who's The Bobo Head? Dealbreaker Drama: Shania wanted to see fireworks for the 4th, but a guy she met on a dating app wanted to avoid crowds at all costs. They ended up watching fireworks on TV and Shania was bored out of her mind. Would that be a dealbreaker for you? Today's Trends In 10 was about Joey Chestnut winning the 16th Nathan's Famous Hot Dog Eating Contest. Listen live at wtmx.com or with the free Mix App available in the App Store and on Google Play. Learn more about your ad choices. Visit megaphone.fm/adchoices

In episode 097 we are making BBQ Grilled Pork Tenderloin. This is a perfect summer dinner and excuse to get your grill out! The pork tenderloin has double BBQ flavor from a wet rub marinade and homemade BBQ sauce.  Pair this with some sweet summer corn and crispy potatoes.  Show Notes Page: https://momsdinner.net/episode-097-grilled-pork-tenderloin/ Recipes Mentioned:  https://momsdinner.net/bbq-pork-tenderloin-recipe/ https://momsdinner.net/homemade-bbq-sauce-recipe/ https://momsdinner.net/crispy-skillet-potato-recipe/ https://momsdinner.net/oven-roasted-broccoli/ Next Week: I hope you will join us every Thursday for a new recipe idea. Next week we are republishing an episode from last year where we shared a list of delicious recipes to make on the 4th of July!  Subscribe: Our Recipes, Your Inbox https://momsdinner.net/subscribe/

In episode 232 of Food, Farms, & Chefs Radio Show you'll hear:0:20~Chef-Owner Adam Diltz is not a stranger when it comes to hard work, and is leading the way as he brings back some of the delectable meals made popular via the Pennsylvania Dutch.  His Fishtown-based restaurant, Elwood offers a tasting experience that few Chefs provide: On his menu, you can enjoy items like his Gobbler's Ridge Farm Rabbit, Pork Tenderloin, and Sturgeon served family-style with seasonal accompaniments.  Or you can enjoy an evening out when he offers a tasting event in collaboration with an author or fellow chef.  No matter when you go, you'll feel sated with not only his plated cuisines--you'll feel filled with an exquisite encounter like no other.16:18~Our next guest, Matthew Hendricks, takes gaming to another level. When you visit Thirsty Dice in the Fairmont region of Philadelphia, or Twenty One Pips in Ardmore, PA, you'll enter into a space that is geared to having fun!  If you're curious as to what we are speaking of, we're referring to Hendricks' 800+ board games that you can play when you visit either of his locations, and at Twenty One Pips you can play Skee Ball and other throw-back arcade games--all while indulging your palates with foods and beverages to help keep the fun going!36:00~Then Co-Owner Vince D'Amico of Off the Rail in Media, PA joined us to discuss how he and his fellow co-owners, Tara Duke and Ron Kennedy began the venture, taking over the space which was previously known as Jocelyn's.  An opportunity to take over ownership presented itself, and Duke, Kennedy, and D'Amico seized the chance.  After an unfortunate launch date due to the pandemic, the trio utilized the shut-down to renovate the space.  Now, the area's only roof-top deck provides endless entertainment and opportunities to watch the big game, movies, and more on an enormous projection wall.  If that weren't already enough to draw you in, then perhaps their participation during the summer-long Dining Under the Stars, Karaoke, or Open Mic nights are more your vibe.  Whatever you decide, you'll surely have a great time with good food, great drinks, and endless entertainment! 

Today, we take on the topic of the iconic Pork Tenderloin with special guests, Rod & Sheri Gray. This show is a mixture of places that we miss and a few tips on where to go in KC today to satisfy that PT craving.

Lillian, a recent college graduate, shares her tips on hospitality and budgeting. As a student, she hosted many guests on a tight budget and can offer practical advice on how to create a warm and welcoming environment without breaking the bank. Whether you're hosting friends, family, or even strangers, Lillian's tips will help you create a memorable and enjoyable experience for your guests while staying within your means. We're so glad you're here! (Visit www.comeoverfordinner.com for recipes, product links, and more!)

Our resident wine expert, Eden Buss, is back and we are getting some professional recommendations on what to pair with some classic meals if you are hosting friends for dinner. We chat about Red, White, Sparkling and even Orange wines! And have you ever thought about what to pair with a Timbit?? Wine Recommendations On This Episode:Pairing #1: Roast Beef/Prime Rib + Roasted Potatoes + Roasted Vegetables + GravyCabernet Sauvignon (French)BordeauxGrenacheRiojaFuller Bodied RoséPairing #2: Sock Eye Salmon + AsparagusPinot NoirGamayVinho VerdePinot GrisChablisGruner VeltlinerOrange WinesPairing #3: Chicken + Mushroom Sauce + Green SaladChardonnay (Oaked)Chardonnay (Unoaked)Pairing #4: Vegetarian Dish (Indian/Thai)Gewurtztraminer RieslingSparkling RieslingCremantCavaPairing #5: Pork Tenderloin in Garlic Marinade + Mashed Potatoes + VeggiesSauvignon BlancSauvignon Blanc from SancerreDessert  Pairing: Crème BruléePetritisAnatolikos (Greek Dessert Wine)Pairing #8: PastaChiantiPinot GrigioEtna RossoEtna BiancoGrilloNebbioloFind Barb on Instagram @barbjanet .If you like our show, make sure you follow us on your favourite Podcast player. Feel free to rate and review our show and tell us what you'd like to hear, and what other topics you'd like Barb to explore!

This week, Ben & Greg talk grilling and smoking pork tenderloin. Show HighlightsWisconsin Sportsman Expo March 24-26 Wisconsin Dells recapGreg talks pork filletsPork tenderloin recipesBacon & Whiskey Tenderloin by GregCream Cheese & Asparagus Tenderloin by BenHelpful tenderloin tipsUpcoming CooksSportsman ShowBurn Pit BBQ Supplies: www.burnpitbbq.comFollow Burn Pit BBQ Instagram: https://www.instagram.com/burnpitbbqguys/ Facebook: ​https://www.facebook.com/burnpitbbq TikTok: ​https://www.tiktok.com/@burnpitbbq About Burn Pit BBQ: Originally founded to make grilling less intimidating, this hobby turned passion turned business started out as a blog to connect grill enthusiasts across the country and provide a community among them. Launched in 2020, Marine Corps veteran Greg Fischer and Navy Sailor Ben Kreple realized that all the tips, tricks, and recipes out there focused on sauces and rubs that used a ton of artificial ingredients. Wanting something more wholesome without a lack of flavor, Greg & Ben set out to make the kind of products that barbecue enthusiasts everywhere would feel good about reaching for and be even more excited to chow down on. Proudly made in Wisconsin, Burn Pit BBQ sauces, rubs, and seasonings are made with all-natural ingredients without any cholesterol, MSG or corn syrup. The chefs and grill masters behind the recipes painstakingly selected every ingredient not only for better quality but also for the way it helps achieve the ultimate juicy grilled-to-perfection creations. But delicious sauces aren't the only things that make Burn Pit BBQ smoke the competition. #burnpitbbq

Join Katie as she shares a method of recipe organization that she has developed over many years working as a caterer. She discusses how to get your children involved in the kitchen in a way that blesses the cook. You'll love her hot tips to prep garlic, ginger, onion, and citrus. This will save you so much time! To hear her must-have kitchen item and a funny, horrible cooking story, you've got to listen till the end! We're so glad you're here!  (Visit www.comeoverfordinner.com for recipes, product links, and more!)

In this episode, Taryn Solie (Hot Pan Kitchen) teaches you how to smoke pork tenderloin so that it's delicious and juicy every time. You'll learn some helpful tips and tricks, as well as tasty side suggestions, all to make your next smoked pork tenderloin a success. Full Show Notes: https://www.hotpankitchen.com/061-smoked-bbq-pork-tenderloin/

What health habits (for better or worse) are you passing on to your kids? In this week's episode we'll discuss why “do as I do” always trumps “do as I say” when it comes to your health and the health of your loved ones. This week's recipe is Pork Tenderloin with Grapefruit Jicama Salsa.

Today's Magic With Gadgets daily recipe is Ninja Foodi Pork TenderloinYou can also head over to our podcast page to explore all recipes in this season and quickly access free printable recipe cards for each recipe mentioned.If you want more great episodes like this one, don't forget to subscribe to our Podcast, and join our weekly newsletter at https://recipethis.com/newsletter. Thanks so much for listening, Sam & DomX

Today's recipe is Baked Pork Tenderloin That Isn't Dry.Here are the links to some of the items I talked about in this episode: #adHow to Cook Pork LoinButchers TwineHomemade Montreal Steak SeasoningBaking DishInstant Read ThermometerHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

The guys talk about cooking pork tenderloin and how they have cooked it in the past. Matt tried a new recipe, pork tenderloin with a honey garlic sauce.

Who doesn't love a nice juicy/tender pork chop that has big, beautiful grill marks, with a flavor that takes you to BBQ heaven? Today, we are making my Honey-Pepper Pork Tenderloin

It's the 20th year we've searched out the best Tenderloin in Iowa to help celebrate October Pork Month, and Iowa Pork's Kelsey Sutter announces the key to this year's top tenderloin as well as where you need to go and what makes it unique. PLUS Bob and Andy celebrate a very special MILESTONE birthday of an agricultural leader in Iowa AND Don Roose's expert market analysis!

It's the 20th year we've searched out the best Tenderloin in Iowa to help celebrate October Pork Month, and Iowa Pork's Kelsey Sutter announces the key to this year's top tenderloin as well as where you need to go and what makes it unique. PLUS Bob and Andy celebrate a very special MILESTONE birthday of an agricultural leader in Iowa AND Don Roose's expert market analysis!

Jarrod talks about his techniques to build confidence in yourself and grills up a duroc pork tenderloin. https://www.jarrodmorgan.com/podcast

Pork TenderloinWhat can we say about the trusty ole pork tenderloin? It truly is one of our all-time favorite mediums for cooking.  It's such a versatile meat and super delicious as well. Tonight Bacon swung for the fences and can I tell you, crushed it for sure.  His Mediterranean take on this dish was a perfect fit for this tender morsel of meat. We pair that with mushroom risotto and pan-seared asparagus with smoked beef fat to help cook it all. Enjoy 

In this episode, Bill has a bat cave now, Helen already had a bat cave, Alistair converted his into a duck cave, and Alex calls Cool Whip "creme anglaise" because he's a showman. The Plot... Thickens!

Today's recipe is Baked Garlic-Butter Pork Tenderloin.Here are the links to some of the items I talked about in this episode: #adHow to Roast a Pork LoinMini Food Processor12" Oven Safe SkilletInstant Read ThermometerCutting BoardHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo 

Delicious Pork Tenderloin Recipe 04/20/2022

How can AVERAGE students pass the RD Exam? Let me tell you! Today I tell RDs2be how I passed the RD Exam. Learn how much time it takes, what resources I used, and my not-so-secret technique for test taking that coverts bad test takers to positive ones. Hear my opinion on the Pork Tenderloin, an UGLY but not BAD staple for over-worked Midwestern family.

All midwesterners know that the Pork Tenderloin Sandwich is a staple. As simple as the sandwich sounds, there are right and wrong ways to eat this sandwich. Not only that, but, the breading that encases this epic sandwich can be a game changer as well. Join Andy and his brother-in-law Landon Conard as they discuss this locally legendary sandwich, celebrate Landon graduating high school and other sandwiches that will make you drool—or not drool! Visit our website: www.WhatsASandwich.com Leave us an audio message to be featured on a future episode: https://anchor.fm/whatsasandwich/message Thanks to Royalty Free Music from Bensound for the intro music. --- Send in a voice message: https://anchor.fm/whatsasandwich/message

Max Good from Amazingribs.com stops by for his normal 4th Tuesday of the month spot.  Tonight we will be talking about the best “High-Tec” Gear for the BBQ and Grilling season. Tonight I introduce the newest segment to the show…this will (potentially) ...

Max Good from Amazingribs.com stops by for his normal 4th Tuesday of the month spot.  Tonight we will be talking about the best “High-Tec” Gear for the BBQ and Grilling season. Tonight I introduce the newest segment to the show…this will (potentially) be a once per month installment…

Max Good from Amazingribs.com stops by for his normal 4th Tuesday of the month spot.  Tonight we will be talking about the best "High-Tec" Gear for the BBQ and Grilling season. Tonight I introduce the newest segment to the show...this will (potentially) be a once per month installment with the BBQ Central Show "Official embedded correspondents".  There are currently (3) right now and they are Doug Scheiding (Texas), Steve Ray (Tennessee) and Dave Huff (Oklahoma). We will discuss items that are relevant to the industry...and maybe some that aren't! In the 2nd hour, I will be joined by Emily Detwiler, Sterling Ball and Tuffy Stone.  We will discuss the newly announced "Smithfield Classic" presented by Big Poppa Smokers, the upcoming Guinea Pig contest in Georgia and also update the committed cooks' program. Closing the show tonight is the other half of the Pellet Envy cooking team, Sheri Gray.  Tonight we go in-depth on the topic of "Pork Tenderloin Sandwiches".  When did the first appear, how should they be made, what makes a good or bad sandwich and what places have the best ones to eat?  We will also talk about some PE business as time allows. Shop at Amazon?  Now you can help the show while you shop Amazon.  If you save this link, the show will get a small % of your purchase that will be re-invested back into the production.  It does not make your purchase cost more...YOU just help the show!!  Thank you!! You can also subscribe to the show on I-Tunes or Google Play Music and never miss a segment or interview of the show ever again!!  PLEASE REVIEW THE SHOW IN I-TUNES!!! If you do not use I-Tunes or prefer a different podcast catcher, you can use the show RSS, which is www.thebbqcentralshow.com/feed/podcast to get the full archives.  I suggest using JUICE CATCHER but whatever you like is fine.  Plug in the RSS and grab the show at your convenience! I am hosting a podcast for the Pit Club on Amazing Ribs.com.  It is a weekly "PitCast" that covers the industry news of the week, gets industry interviews and more.  You can join the Pit Club for less than $24 per year!! Stream the show from anywhere on the Tune In Radio app available for ALL smartphone devices!!  Visit the Tune In website for more info!!  Once installed on your phone, search "BBQ Central" and then save to your "favorites" for easy access!!   The BBQ Central Show makes news in Cleveland!  Read about it HERE!     PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets Chop's Power Injector Pit Barrel Cooker Smithfield National Pro BBQ Tour