Pork Tenderloin Recipes

This is a much leaner version of those glistening strips of pork, called 'char su', displayed in shops throughout Chinatowns. This tasty, crunch meat can be eaten hot or at room temperatue. Serve leftovers on a bed of stir fry vegetables.

THE WORD PIQUILLO IN SPANISH TERMS, MEANS "LITTLE BEAK" WHICH IS THE SHAPE OF THE PEPPER. THUS IN THE SAME TOKEN, THE WORD PIMENTO TRANSLATES TO PEPPER WHICH ARE ONE IN THE SAME. THE PIQUILLO PEPPERS ARE FOR THE MOST PART, GROWN IN NORTHERN SPAIN, HAND PICKED AND THEN ROASTED SLOWLY OVER OPEN FIRES. AS THE PEPPERS COOL DOWN, THEY ARE THEN PEELED AND PACKED IN JARS OR TINS. THE ROASTING SWEETENS THE PIQUILLO AS IT DOES ANY ROASTED PEPPER. I'VE HAD THEM IN SPAIN AND THEY ARE GREAT. THE PIQUILLO PEPPERS FROM LODOSA, “PIMIENTO DEL PIQUILLO DE LODOSA” ARE CONSIDERED THEIR CADILLAC. HOWEVER, THE PRICE THAT YOU HAVE TO PAY FOR THEM HERE BARELY JUSTIFIES THE TASTE. ROAST YOUR OWN RED PEPPERS, USE A BED OF FRESH BABY SPINACH AND SOME GOOD IMPORTED PROSCIUTTO.

I do not care for pork tenderloin but this was delicious......so it has to be good!

Makes good sandwiches when leftover too.

Not exactly what you requested, but interesting.

This is excellant grilled for a quick "after work" meal.