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Expertly trimmed and enough to feed the whole family. Our Deluxe Trim Pork Tenderloin comes ready to take on your unique seasoning.
Preparation Time:15 Minutes
Preparation Instructions: For best results thaw under refrigeration. Use within 3 - 5 days.
Oven: Remove from packaging, place tenderloin in a shallow baking pan. Bake in a pre-heated oven at 425 degrees for 25-30 minutes or until meat thermometer, inserted into the thickest potion of the meat, reads 155-160 degrees. Let meat rest for 5 minutes before slicing.
Grill: Heat grill; Remove pork from packaging. Place tenderloin directly over grill. Grill over medium heat for 25-30 minutes turning occasionally until meat thermometer inserted into thickest portion of the meat reads 155-160 degrees. Let meat stand for 5 minutes before slicing.
Rastelli Direct™ products are vacuum-sealed to preserve taste, flavor and freshness. These items are then placed in a re-sealable outer bag for convenient storage, freezer-burn prevention and extended shelf-life. Our products are delivered to your doorstep frozen in a reusable styrofoam cooler with dry ice.
** Please refer to your FedEx/UPS tracking number for actual delivery date. This is located in the Order Shipment Confirmation email you receive when your order ships.
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If you need to change your Auto-Ship order, you must do so at least 2 days prior to the current Auto-Ship processing date.
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If package was refused by recipient, a $25.00 fee will be charged to customer's account.
Serves: 2Prep Time: 15 minutes
Ingredients:1 ½ lb of pork tenderloin, fat and sinew removed. Cut into 1” thick medallions
¼ cup of dry white wine
¼ cup of olive oil
2 Tbs lemon juice
1 ½ tsp honey
½ teaspoon tarragon, chopped
Freshly ground black pepper
Directions:Preheat grill or barbecue. In a mixing bowl, combine tarragon, honey, lemon, oil, salt, and cracked black pepper. Mix well. Add pork medallions and toss well to coat. Marinate pork at least 15 minutes or up to 2 hours. Grill medallions 3-4 minutes per side or until desired doneness. Baste with remaining sauce. Serve
Ingredients:6 slices of pork tenderloin, quarter-inch thick.
Flour, for dusting.
Freshly ground black pepper, to taste.
4 tablespoons of butter, softened.
2 tablespoons of shallots, minced.
½ cup of dry white wine.
2 tablespoons of grated Parmesan cheese.
2 tablespoons of breadcrumbs.
Directions:Pound the pork tenderloin slices until thin, then lightly dust them with flour and black pepper.
Quickly sauté in 2 tablespoons of butter over moderately-high heat, one minute per side. Place in a baking dish. Add the shallots to pan and sauté until soft. Add the wine and deglaze pan, and add to baking dish. Mix the grated Parmesan, remaining butter, and breadcrumbs. Remove and make into a "log" roll (about the size of tenderloins). Cut into slices and top each tenderloin with a slice. Pour wine into baking pan. Bake in 325 degrees oven for 12-14min.
Serves: 6 to 8Prep Time: 15 minutes
Ingredients:2 Pork Tenderloins, trimmed
¼ cup of Dijon mustard
2 tablespoons of orange juice
2 tablespoons of honey
1 teaspoon of grated orange rind
¼ teaspoon of ground cinnamon
Pinch of ground allspice
Directions:Preheat your oven to 325°F (160°C). In a bowl, whisk together the Dijon mustard, orange juice, honey, grated orange rind, ground cinnamon and ground allspice. Set aside. Place the pork on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the pork. Roast for 30 minutes, or until the thermometer registers 160°F. During the last 10 minutes of roasting, brush the pork occasionally with the mustard mixture. Remove from the oven and allow to stand for 5 minutes before slicing and serving
Rastelli Direct’s “Meal 4 A Meal” Program launched in May of 2012 with a mission to provide meals as well as financial support to Food Banks throughout the US.
To learn more about our unique community reinvestment program and how you can be a part of this campaign, click here.
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