Roasted Pork Tenderloin with Meyer Lemon Sauce

Sliced pork tenderloin with meyer lemon sauce and sprig of fresh rosemary

Meyer lemons are a cross between regular lemons and mandarin oranges. This combination creates a very special fruit…still has that distinct lemony flavor but with a background of  sweetness from the orange. Suited for the Louisiana climate, Meyer lemons are juicy and add a distinct but understated flavor to any dish.  Pork tenderloin’s mild flavor is perfectly suited for this delicious Meyer lemon sauce flavored with butter, wine, garlic and fresh rosemary.

Sliced pork tenderloin with meyer lemon sauce and sprig of fresh rosemary
Roast Pork Tenderloin with Meyer Lemon Sauce
Votes: 1
Rating: 5
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If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, it's great on pork, chicken, fish or just about anything you can think about. This recipe marinates a pork tenderloin with a smoky garlicky citrus-ey spice rub. When you add the sauce to the roasted tenderloin, watch out!
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 Hour 362
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 Hour 362
Sliced pork tenderloin with meyer lemon sauce and sprig of fresh rosemary
Roast Pork Tenderloin with Meyer Lemon Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, it's great on pork, chicken, fish or just about anything you can think about. This recipe marinates a pork tenderloin with a smoky garlicky citrus-ey spice rub. When you add the sauce to the roasted tenderloin, watch out!
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 Hour 362
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 Hour 362
This is What You Need
For the Rub
For the Sauce
This is What You Do
  1. Mix all ingredients for the rub together in a small bowl and set aside.
  2. Trim any loose parts off tenderloin and remove the silver skin.
  3. Rub olive oil all over the tenderloins then apply the rub liberally on all sides. Allow the rubbed tenderloins to sit for 30 minutes.
  4. Align both halves of the tenderloin so the thin end of one is matched with the thick end of the other.
  5. Lay Meyer lemon slices on top of the paired tenderloin and tie them together with the butcher twine-make sure the lemon slices are under the twine.
  6. Brush some olive oil on the lemon slices.
  7. In a heavy bottom cast iron skillet, sear the tied pork tenderloin over medium high heat on all sides, starting with the lemon slices first.
  8. Once seared, add about ½ cup of dry white wine to the pan then transfer the cast iron pan into the 425 degree oven and roast for about 30 minutes, until the internal temperature reads about 145-150 degrees on an instant read thermometer.
  9. Remove from the oven and place the pork tenderloin on a cutting board to rest. Loosely tent aluminum foil over it and allow the pork to rest while you prepare the sauce.
  10. If necessary, deglaze the cast iron pan with some water to remove any burned morsels on the bottom and wipe out with a paper towel.
  11. Using the same cast iron skillet, melt 4 tablespoons of butter over a medium heat, then add the shallots and crushed garlic.
  12. Saute until the shallots are starting to soften, about 3 to 4 minutes.
  13. Add the flour and stir or whisk together until a light roux develops.
  14. Add the lemon zest, lemon slices and some kosher salt and pepper. Let the lemon slices have direct contact with the bottom of the pan so they get a slight sear for a couple of minutes.
  15. Add in the Worcestershire sauce, lemon juice, wine, stock and fresh rosemary and increase the heat until starting to simmer.
  16. Stir well and bring to a simmer. Add the 2 remaining tablespoons of butter and shake the pan while that melts-simmer for about 5 to 10 minutes while the sauce thickens. Remove from the heat.
  17. Snip off the butcher twine and slice the pork tenderloin on the bias. Remove the lemon peels and rosemary from the sauce and spoon over the sliced pork.
Recipe Notes

If you don't have Meyer lemons you can substitute 3 tablespoons of lemon juice plus 1 tablespoon of mandarin orange juice (or any other sweet orange) for the Meyer Lemon juice. The zest and slices of regular lemon or oranges will work fine.

When mixing the rub, try to use no-salt lemon-pepper mix. If you can't find that, cut back or eliminate the extra salt.

I do not recommend purchasing the pre-marinated pork tenderloins that are available in the meat department.  First, they are generally high in sodium content and secondly, you want to control the flavor profile of your dish.

Nutrition Facts
Roast Pork Tenderloin with Meyer Lemon Sauce
Amount Per Serving
Calories 362 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 118mg 39%
Sodium 630mg 26%
Potassium 726mg 21%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 1g
Protein 31g 62%
Vitamin A 46%
Vitamin C 17%
Calcium 6%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Berto’s Cajun Fried Turkey

Cajun Fried Turkey
Cajun Fried Turkey
Berto's Cajun Fried Turkey
Votes: 1
Rating: 5
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Cajun Fried Turkey-injected and rubbed with Cajun seasoning, then deep fried to a golden brown so it turns out nice and crispy on the outside and tender and juicy on the inside. Its hard to describe how delicious this is and its much simpler than it sounds. You have to try a nice, crispy skinned Cajun Fried Turkey-its better than finger lickin' good, but you'll be doing some of that, too!
Servings Prep Time
20 servings 1 hour
Cook Time Calories per Serving
45 minutes 273
Servings Prep Time
20 servings 1 hour
Cook Time Calories per Serving
45 minutes 273
Cajun Fried Turkey
Berto's Cajun Fried Turkey
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Cajun Fried Turkey-injected and rubbed with Cajun seasoning, then deep fried to a golden brown so it turns out nice and crispy on the outside and tender and juicy on the inside. Its hard to describe how delicious this is and its much simpler than it sounds. You have to try a nice, crispy skinned Cajun Fried Turkey-its better than finger lickin' good, but you'll be doing some of that, too!
Servings Prep Time
20 servings 1 hour
Cook Time Calories per Serving
45 minutes 273
Servings Prep Time
20 servings 1 hour
Cook Time Calories per Serving
45 minutes 273
This is What You Need
For the Injection Mix
For the Rub
This is What You Do
  1. If using a frozen turkey, be sure to thaw it properly. See the Recipe Notes.
  2. Take the turkey out of refrigerator about 2 hours before frying.
  3. Remove the giblets and neck and reserve for another use.
  4. Rinse in cold water and pat dry with paper towels inside and out
  5. Mix the ingredients for the rub in a small bowl and set aside.
  6. Melt the butter for the injection mix.
  7. Add all the other injection ingredients to the butter and mix well.
  8. Fill a meat injector syringe with the injection mix then inject the butter mixture into the turkey in several places on all sides. Make sure to get under the wings and legs. Spread some of the dripped injection mixture all over the turkey.
  9. Sprinkle some of the rub mix inside the cavity and rub in with your hand.
  10. Separate the skin from the flesh by sliding your fingers under the skin to loosen.
  11. With your fingers place some rub under the skin.
  12. Apply the remainder of the rub all over the outside of the bird on all sides.
  13. Set the turkey aside to rest for at least an hour.
  14. READ THE RECIPE NOTES BEFORE PROCEEDING
  15. Set the frying stockpot on the burner and add three (3) gallons of frying oil.
  16. With the heat on medium high, heat oil in the turkey fryer to 375 degrees, this will take a while-check every 10 minutes to monitor.
  17. Place the turkey on the turkey rack by inserting the top end through the hole near the neck and out the cavity. (or according to the manufacturer's recommendation)
  18. Turn off the burner. Using the hook, SLOWLY lower the turkey on the rack into the hot oil until it is completely submerged. Re-light the burner.
  19. The oil temperature will drop once the bird is lowered into the oil; place the cover on the pot and the oil temperature should slowly return to about 350 degrees.
  20. Maintain the flame to keep the oil at approximately 350 degrees.
  21. Fry the turkey for about 3 minutes per pound-for a 12 to 14 pound bird, that's 36 to 42 minutes. The turkey is done when the internal temperature of the thigh reaches 165 degrees and the breast is 170 degrees according to an instant read thermometer.
  22. Turn off the burner, then remove the turkey carefully and SLOWLY by lifting straight up on the hook in the handle of the turkey rack. Hold the rack over the fryer until the oil has dripped off. While holding the turkey over the fryer, have someone insert an instant read thermometer into the thigh to check the internal temperature. If done, place the entire rack on a pan.
  23. Set the turkey aside in a pan to rest and allow any excess oil to drip off.
Recipe Notes

Warning: this can be a very dangerous undertaking that can result in serious burns and/or burning down your deck or your house. It has happened! Please observe these safety precautions:

Set up on a clean and clear concrete surface.

Use the proper equipment.

  •              At least a heavy aluminum 30 quart stock pot designed for                                          frying-i.e., tall and narrow.
  •             Proper turkey rack and hook for lowering and raising the                                                turkey into the oil.

Do this outside! Not inside.

Make sure there are no children or pets in close proximity to the fryer at all times.

Do not leave the fryer unattended at any time while frying.

If possible have a fully charged fire extinguisher near by that is rated for grease fire.

Use thermometers to monitor the temperature of the oil and the turkey.

Have help-this is a great thing to do with a buddy or a brother-in-law.

DO NOT OVERFILL THE STOCKPOT WITH OIL. Fires and severe burns will occur if the oil overflows when you lower the turkey into the stockpot. When the turkey hits the oil, the oil will go crazy. The oil WILL overflow if you put the turkey in too fast or if you have too much oil in the stockpot. Once the oil overflows, it hits the flame and then...trouble. I can’t overemphasize this too much.

The fryer stock pot should have a maximum fill line marked on it, but still exercise extreme caution not to over-fill the pot.

One way to determine the amount of oil required is to place the turkey in the pot and add water until it is just over the bird by about 1/2 inch. Slowly remove the turkey and all the water to to drain back into the pot. Mark where the water fill line is and use that as a guide to fill the oil. Dry the pot and the turkey completely with paper towels.  Even when using this technique, exercise extreme caution when lowering the bird into the hot oil.

When lowering the turkey into the hot oi, it is best to turn off the burner. Once the bird is completely in the oil restart the burner.

The frying temperature for the oil is 350 degrees, but heat it to 375 because the temperature will drop significantly when you lower the turkey down.

Covering the pot once things have settled for a little bit of time will help bring the temperature back to 350, at which point you can uncover and use the flame to maintain the temperature. Instructions for properly thawing a frozen turkey can be found here.

Peanut oil is the most common oil used for frying turkey because of its temperature properties, but any vegetable based oil will do.

If you are using a frozen turkey, make sure to thaw it properly according to these instructions.

Nutrition Facts
Berto's Cajun Fried Turkey
Amount Per Serving
Calories 273 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 84mg 28%
Sodium 347mg 14%
Potassium 344mg 10%
Total Carbohydrates 0.3g 0%
Dietary Fiber 0.1g 0%
Sugars 0.1g
Protein 25g 50%
Vitamin A 5%
Vitamin C 0.3%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Turkey Oyster Gumbo

Turkey Oyster Gumbo in a bowl with rice

This Turkey Oyster Gumbo is so good, you’ll want to make it even if you don’t have leftover turkey. But if you are looking for something to do with that leftover turkey, don’t miss this opportunity.  Oysters just seem a natural partner for turkey, whether its in a holiday stuffing or this delicious gumbo.  Try this no-angst recipe from Sweet Daddy D and you’ll see why it has become a Louisiana post-Thanksgiving tradition.

Turkey Oyster Gumbo in a bowl with rice, spoon and potato salad
Sweet Daddy D's Turkey Oyster Gumbo
Votes: 1
Rating: 5
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This is the perfect way to use your leftover holiday turkey. Oysters and turkey just seem to go together in a wonderful way. Try this and you'll see why it has become a post-Thanksgiving Louisiana tradition!
Servings Prep Time
15 Servings 30 Minutes
Cook Time Calories per Serving
95 Minutes 254
Servings Prep Time
15 Servings 30 Minutes
Cook Time Calories per Serving
95 Minutes 254
Turkey Oyster Gumbo in a bowl with rice, spoon and potato salad
Sweet Daddy D's Turkey Oyster Gumbo
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is the perfect way to use your leftover holiday turkey. Oysters and turkey just seem to go together in a wonderful way. Try this and you'll see why it has become a post-Thanksgiving Louisiana tradition!
Servings Prep Time
15 Servings 30 Minutes
Cook Time Calories per Serving
95 Minutes 254
Servings Prep Time
15 Servings 30 Minutes
Cook Time Calories per Serving
95 Minutes 254
This is What You Need
Herb and Spice Blend
This is What You Do
  1. Pull the turkey meat from the leftover turkey carcass, chop into bite size pieces or shred, sprinkle on some creole seasoning and set aside. Measure out the flour and vegetable oil. Mix the Herb and Spice Blend in a small bowl and set that aside. Chop the vegetables and set aside. Chop the garlic and set aside in a small bowl. Drain the oysters in a strainer set over a bowl, but do not rinse. Place this in the fridge until needed. Reserve whatever oyster liquid you have.
  2. Place the turkey stock in a stock pot and start heating it on low. Keep it covered and on low so it does not reduce.
  3. Place a large cast iron frying pan over medium high heat, add the vegetable oil to the frying pan. When the oil is shimmering whisk in the flour to make a medium roux.
  4. As soon as the roux is dark enough add the veggies about half or a third at a time and stir to completely mix the veggies with the roux.
  5. Continue to cook over medium high heat, stirring frequently and scrapping the bits off the bottom, careful not to let it burn or scorch. This will take at least 10 to 15 minutes.
  6. Add in the garlic and green onions and continue to cook until aromatic, usually a couple of minutes.
  7. Mix in about half the spice mix and the 2 bay leaves; a mix well and cook for another five minutes.
  8. Turn up the heat on the stock pot and bring the turkey stock to a rolling boil.
  9. Using a slotted spoon, mix in the veggie/roux mix, one spoonful at a time, stirring each spoonful until everything is blended and mixed with the stock, making sure it returns to a rolling boil in between each spoonful. Continue this, one spoonful at a time until all the veggie/roux mix has been added to the stock.
  10. Bring it to a boil, reduce the heat slightly to a heavy simmer and maintain for about 15 minutes, uncovered. Then lower the heat to a simmer, cover and simmer for 30 minutes.
  11. After 30 minutes, uncover and add the turkey pieces a few at a time, stirring them into the stock in a similar fashion as you did the veggies, letting it come back to a rolling boil between each spoonful.
  12. Add a little more spice mix, stir well.
  13. Turn the heat down to low, cover the pot and simmer for about a 30 minutes, stirring occasionally.
  14. Uncover and bring to a heavy boil. Add the oysters, by hand, a few at a time, stirring before adding more. When all the oysters have been added, reduce the heat and simmer for about 15 minutes.
  15. Prior to serving, take a spoon and skim off the grease which has floated to the top. Give the gumbo a good stir then taste for seasoning-add a little more of the Herb and Spice Blend or some more salt and black pepper, if needed. If you want more oyster flavor, add some of the reserved oyster liquid. Remove the bay leaves and serve over rice with some potato salad and crispy french bread.
Recipe Notes

If you have time, making your own turkey stock makes this gumbo really great. Check out my recipe for homemade stock here.   If you don't have time to make fresh turkey stock, this recipe is still great if you use commercial turkey stock or substitute chicken stock.

If you don't have left over turkey, use some turkey breasts and thighs (about a pound total).

Many commercial creole seasoning mixes and commercial stocks contain high levels of salt. Make sure to adjust your added salt according to the creole seasoning.

Nutrition Facts
Sweet Daddy D's Turkey Oyster Gumbo
Amount Per Serving
Calories 254 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g
Monounsaturated Fat 4g
Cholesterol 51mg 17%
Sodium 431mg 18%
Potassium 345mg 10%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 3g
Protein 20g 40%
Vitamin A 7%
Vitamin C 30%
Calcium 6%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.