Recently, KPA had the chance to do a little filming with Chef Alli and Karen Hanson, RD for the Manhattan HyVee store. Below are the "Cook Once, Eat for Days" recipes created and prepared by Chef Alli for the Ag AM in Kansas segment. Did you miss the segment? View it here.

By cooking 4 pork tenderloins at one time, you can have a wide of variety of  easy-to-prepare meals over the next several days:  Medallions on a Bed of Creamed Corn, BBQ Sliders, Pork Salad Wraps and Medallions on a Bed of Mixed Greens Salad! 

4 pork tenderloins, approx. 1 lb. each
4 cloves garlic
kosher salt and freshly ground black pepper, to taste 
6 Tbs. hoisin sauce
1/2 cup honey
1-2 tsp. chipotle sauce
1 Tbs. chopped fresh rosemary

1.  Preheat oven to 450 degrees.  Pat pork tenderloins dry, then trim away any silver skin.  Season tenderloins with salt and pepper, to taste, then place onto a baking sheet that has been lined with heavy-duty foil and sprayed with non-stick spray.  
2.  In a small bowl, combine chipotle sauce with garlic, hoisin and honey; add rosemary and stir to combine; spread prepared mixture over top and sides of tenderloins.
3. Roast, uncovered, on center rack of oven for approx. 20-25 minutes or until center registers 145 degrees F.  Remove from oven and cover, allowing tenderloins to rest for at least 3 full minutes before slicing.

Pork Medallions on a Bed of Creamed Corn
4 cups frozen or fresh corn
Extra virgin olive oil
½ medium red onion, diced
4 scallions, sliced
1 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
1 Tbs. finely chopped fresh oregano
¼ tsp. red pepper flakes
1 fully cooked pork tenderloin, sliced into medallions
In a dry skillet over high heat, place corn and cook until corn begins to become browned in spots; remove from pan. Reduce heat to medium and add 1-2 Tbs. olive oil; add onions and scallions and cook for 3-4 minutes, stirring occasionally.  Add corn kernels, cream, salt and pepper; combine well.  Reduce heat to low and simmer until approx. half of cream has been reduced, 6-8 minutes.  Add oregano and red pepper flakes; stir to combine.  Place mixture onto a serving platter and place sliced pork tenderloin medallions on top, nestling into corn slightly.

BBQ Sliders with Caramelized Onions
12 Whole wheat slider buns
BBQ sauce
6 Cheddar cheese slices, cut in half
6 Provolone cheese slices, cut in half
Leaf lettuce
Caramelized red onions
1 fully cooked pork tenderloin, sliced into medallions

Toast slider buns; slather bottom buns with bbq sauce.  Add cheeses, lettuce, and caramelized onions, as desired; top each with a medallion and remaining toasted buns.  Serve at once. 

** To caramelize onions, cut 3 red onions into slices.  Over medium heat, heat 1 Tbs. canola oil; when oil is hot, add sliced onions and 1 Tbs. brown sugar.  Cook, stirring occasionally until onions are tender and golden, approx. 15-20 minutes.  Add ½ cup broth and 1 Tbs. balsamic vinegar and cook, stirring until the liquid has almost evaporated, 3-4 minutes more.  Transfer onions to a bowl and keep warm.

Pork Salad Wraps
8 flour tortillas, 6-inch

Aioli
1/3 cup mayonnaise
2 Tbs. extra virgin olive oil
1 tsp. spicy brown mustard
1 clove garlic, minced
1 Tbs. minced fresh basil
1 Tbs. minced fresh Italian parsley
1 fully cooked pork tenderloin, chopped
1 cup red grapes, cut in half
1/3 cup chopped, toasted pecans
3 scallions, minced
2 cups baby greens or spring mix

Wrap flour tortillas in a moist paper towel, then wrap tightly in aluminum foil and place into a preheated 200 F. oven to warm. Prepare aioli by whisking mayonnaise, oil, mustard, garlic, basil and parsley together in a small bowl until smooth. 

In a large bowl, combine the chopped pork with the grapes, pecans, and scallions, adding as much aioli as preferred.  Divide the baby greens and pork mixture between the warm tortillas; wrap and serve at once. 

Pork Tenderloin Medallions on a Bed of Mixed Greens Salad

Dressing
1 pkg. dry Italian dressing mix
¼ cup balsamic vinegar
½ cup canola oil
3 Tbs. water
¼ cup raspberry jelly, warm

1 heart of Romaine lettuce, chopped
1 head of red leaf lettuce, chopped
½ cup roasted soy nuts
½ cup dried cranberries or cherries or golden raisins
4 oz. feta crumbles
½ cup toasted almonds
Wasabi peas, to taste
Mandarin orange slices, to taste
Sesame sticks, to taste
1 pork tenderloin, fully cooked, sliced into medallions

To prepare dressing, shake all ingredients (dressing mix, vinegar, oil, water and jelly) in dressing cruet or whisk together in a small bowl until emulsified.  Toss lettuces with soy nuts, cranberries, feta, and almonds.  To serve place desired amount of salad mixture on serving plates, garnish with wasabi peas, orange slices, and sesame sticks; top with medallions.  Drizzle all with desired amount of prepared dressing and serve.