We have a pork tenderloin to cook tonight. Trying to find a recipe. Any suggestions?

Well, it would seem you asked this a while back, so unfortunately I suppose my answer won't help until the next time you have pork tenderloin around. However, when you do, here is a healthy and delicious recipe: 1 lb. Pork tenderloin, trimmed and cut crosswise into 16 medallion-size pieces 1 T.

Organic unbleached all-purpose flour 2 T. Brown-sugar, divided 1/2 teaspoon ground cumin 1/8 teaspoon ground red pepper Low-sodium salt to taste 1/4 cup raisins 1/4 cup freshly squeezed orange juice 1 teaspoon grated orange rind 2 T. Balsamic vinegar 2 T.

Capers 1 T. Olive oil 2 T. Freshly chopped parsley Directions: 1.In a small bowl, combine flour, one tablespoon of brown sugar, cumin, pepper and Years ago, and cookbooks instructed readers to cook pork until it reached a scorching internal temperature of 180 degrees.

Back then, the pork chops that landed on our plates were dry and leathery, and we often used lubricants like applesauce or sauerkraut to help get them down. After extensive research, food scientists now tell us that pork is safe to eat after it reaches an internal temperature of 160 degrees.At that temperature, pork can be juicy, tender, and flavorful. 2.

Combine the remaining tablespoon of brown sugar, raisins, orange juice, orange rind, vinegar and capers in a small bowl. Stir until sugar is completely dissolved. 3.

In a large nonstick skillet heat oil over a medium-high heat. Cook pork for 2 minutes, turn pork over and continue cooking for another minute. Add vinegar mixture and cook until sauce begins to thicken and pork is thoroughly cooked, approximately 2-3 minutes.

Spoon sauce over pork and sprinkle with fresh parsley, serves four. Bon Appetite`! Tip: Be sure to avoid overcooking the pork or it will become tough.

It is safe to cook pork to 160 degrees, and it is best served when it is still deliciously juicy and slightly pink.

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