Pork Tenderloin for the Hungry in a Hurry

You are a busy person, and sometimes you just do not have the time to fix a delicious pork-filled dinner for the family, right? Wrong. Emeril Lagasse stopped by "Good Morning America" today to prove that not only can pork dishes be absolutely delectable -- they can be quick too.

Check the dishes out below and click here to get more recipes from "GMA."

Simple Grilled Pork Tenderloin

Makes 4 servings.

½ cup olive oil
¼ cup minced garlic
¼ cup fresh orange juice
1 tablespoon minced fresh marjoram
1 teaspoon orange zest
2 (¾ to 1 pound each) pork tenderloins, trimmed
1 teaspoon Kosher salt
½ teaspoon ground white pepper
1 teaspoon vegetable oil

Combine the olive oil, garlic, orange juice, marjoram and orange zest in a non-reactive container. Add the tenderloins, cover, and refrigerate overnight.

Remove from the refrigerator and discard marinade. Wipe excess marinade from pork and season the tenderloins with the salt and pepper.

Heat a grill pan over medium high heat. When hot, add the vegetable oil and then add tenderloins and cook, turning as needed, until well-marked on all sides and pork is just cooked through, about 21 minutes total. Set aside to cool completely.

Once cooled, slice each tenderloin crosswise into 18 to 20 slices about 1/4 inch thick. Use as desired.

Recipe courtesy of Emeril Lagasse, Emeril's Food of Love Productions, 2008.

Leftover Pork Stir-Fry

1 tablespoon olive oil
2 cups trimmed and blanched vegetables, such as peppers, snow peas carrots, mushrooms, squash or substitute frozen vegetables
½ teaspoon salt
½ teaspoon ground black pepper
1½ cups leftover pork tenderloin, sliced (from Simpled Grilled Pork Tenderloin)
1 orange, cut in half
2 tablespoons sesame oil
2 tablespoons soy sauce

In a large wok over high heat, add olive oil. When the oil begins to shimmer, add the vegetables, soy sauce, sesame oil and season with salt and pepper. Continue to cook for about 2 minutes or until they begin to soften. Add the leftover pork tenderloin and squeeze one whole orange over the stir-fry. Stir to combine and serve immediately.

Recipe courtesy of Emeril Lagasse, Emeril's Food of Love Productions, 2008.

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