Tantalizing Tenderloins

Tantalizing Tenderloins

Savor and celebrate with three recipes using pork, beef and turkey tenderloins

By Ann Foster Thelen

The tenderloin is a wonderful and versatile cut of meat. Known for its buttery tenderness and mild flavor, it pairs well with various seasonings, sauces and complementary foods. It’s perfect roasted, grilled, sautéed or as a key ingredient in recipes. Whether you are looking for a quick weeknight dinner or something special, pork, beef or turkey tenderloin is a nutritious and tasty choice.

Recipe and Photo Credit: Iowa Beef Industry Council

Pepper Herb-Crusted Beef Tenderloin

• 1 beef tenderloin roast (4 to 5 pounds)

• 2 teaspoons cracked mixed peppercorns

• 2 teaspoons minced garlic

• 1 teaspoon dried basil leaves

• 1 teaspoon dried oregano leaves

• Salt

Heat oven to 425 degrees F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425-degree F oven 45 to 55 minutes for medium-rare; 55 to 65 minutes for medium-doneness.

Remove roast when meat thermometer registers 135 degrees F for medium-rare; 145 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. Temperature will continue to rise about 10 to 15 degrees F while resting. Carve roast into thick slices; season with salt, as desired.

Recipe and Photo Credit: Iowa Turkey Federation

Turkey Fajita Bowls with Cauliflower Rice

• 1 pound turkey tenderloin, sliced ¼-inch thick

MARINADE

• 1 tablespoon honey

• 1/2 cup orange juice

• 1 jalapeno, sliced

• 1/2 teaspoon oregano, fresh or dried

• 1 tablespoon olive oil

• 1 teaspoon salt

• 4 cloves garlic, crushed

• 1/2 teaspoon pepper

• 1/2 teaspoon salt

FAJITA BOWL

• 1 tablespoon olive oil

• 2 cups cauliflower rice, frozen

• salt and pepper, to taste

• 1 small red onion, quartered

• 1 pound shishito peppers

• 1/2 cup fresh or frozen corn

• 1/2 teaspoon sea salt

• 1 avocado, diced

• 1 cup cotija cheese, crumbled

• 1 lime, cut into wedges

• 1/4 cup hot sauce

• Cilantro for garnish

Mix all marinade ingredients in a shallow bowl or gallon zip-top bag. Add sliced turkey and let marinate for at least two hours or overnight.

Preheat grill to medium-high. Oil the grill to prevent turkey from sticking. Place slices of turkey on the grates. Allow to cook on each side for 3 to 4 minutes until gently charred and internal temperature reaches 165 degrees F. Remove from grill and place on a clean serving platter.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add frozen cauliflower rice and cook, stirring occasionally, for 5 minutes. Season with salt and pepper to taste. Set aside.

Heat a small amount of olive oil in a nonstick skillet over mediumhigh heat. Once shimmering, add red onion, shishito peppers and corn. Cook until gently softened and peppers are blistered; remove from heat. Sprinkle with sea salt.

Slice grilled turkey into thin strips. Fill each bowl with a bed of cauliflower rice. Top with grilled turkey, cotija cheese, avocado and a lime wedge. Drizzle with hot sauce and garnish with cilantro.

Recipe and Photo Credit: National Pork Board and Iowa Pork Producers Association

Garlic Dijon Pork Tenderloin with Roasted Sweet Potato and Pepper Jumble

• 1 pound pork tenderloin

• ¼ cup whole grain Dijon mustard

• 2 tablespoons honey

• 3 cloves garlic, minced

• 1/2 teaspoon salt

• ¼ teaspoon black pepper

• 1 tablespoon olive oil

• 2 sweet potatoes, peeled, ¼-inch dice

• 1 red bell pepper, ¼-inch dice

• 1 poblano pepper, ¼-inch dice

• 2 scallions, sliced on a bias

Preheat oven to 400 degrees F. In a small bowl, whisk together Dijon mustard, honey, garlic, salt and pepper. Rub each pork tenderloin with the sauce until thoroughly coated.

Over high heat, add olive oil to large cast iron or oven-safe skillet. Sear tenderloin on each side, then add sweet potatoes, red bell pepper and poblano pepper to the skillet. Top with remaining sauce, place in oven. Roast until the pork reaches an internal temperature of 145 degrees F, about 10 to 15 minutes. Let rest for 3 minutes before slicing and serving. Garnish with scallions.