Central Illinois Pork Tenderloin Recipes

Steps:

• Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
• Preheat oven to 425°F.
• Cut a lengthwise slit down center of tenderloin to within 1/2 inch of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with wax paper and flatten to 1/4 inch thickness. You can use a meat mallet, or do as I do and save an empty wine bottle with a long neck (usually white wine) so you have a place to hold onto while whacking.
• Spread the flattened tenderloin with the spice mixture from the first step, using your palm to cover the entire surface. Then top the seasoned tenderloin with ham slices, the spinach and spread 1/2 cup Parmigiano-Reggiano over the spinach, leaving a 1-inch border. Starting with a long side, roll up tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string. I personally think it's easier to use toothpicks rather than string. Lightly season outside with salt and pepper (don't overdo it because the ham and parm are salty).
• Bake uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°F Transfer to serving platter, and allow to stand for 10 minutes before removing strings (or toothpicks) and slicing into four equal servings.

Steps:

• Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
• Preheat the oven to 400 degrees F.
• Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Steps:

• Whisk the salt and sugar into 2 quarts cold water until dissolved. Place the pork into a plastic zipper-topped bag, then pour in the brine. Leave in the fridge 8 hours or overnight.
• Prepare a smoker for cooking at 225 degrees F. Take the pork out of the brine and pat dry. Coat entirely in mustard sauce. Smoke the pork, basting with more mustard sauce every 20 minutes, until the internal temperature registers 150 degrees F, about 2 1/2 hours. Let rest 20 minutes. Slice very thinly into 1/8-inch medallions.
• On the bottom buns, place the Apple Slaw, the sliced pork ribboned high, then the Pickled Red Onions. Schmear the Apricot Habanero Aioli on the top buns. Close and cut! Serve with spicy pickles.
• Whisk together the vinegar, olive oil, Dijon, brown sugar, sesame oil, celery seed and some salt and pepper. Add in the apples, red peppers and chives. Season if necessary and let sit for at least 1 hour.
• Simmer the vinegar with the sugar, salt and 1/2 cup water until the sugar and salt have dissolved. Add in the onions and let sit 8 hours or overnight.
• Whisk together the mayonnaise, apricot habanero sauce, garlic and some salt and pepper.