Barbecued Pork Tenderloin With Curried Toast Food

CURRY PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
• Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
• In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
• Bake in preheated oven for 45 minutes.

BARBECUED PORK TENDERLOIN WITH CURRIED TOAST

Steps:

• In small bowl, mix brown sugar, paprika, allspice, garlic, pepper, and salt. Pat brown sugar mixture over pork to coat. Tightly wrap in plastic wrap. Refrigerate 4 hours or up to 24 hours.
• Remove pork from refrigerator. Allow to come to room temperature, about 30 minutes.
• Heat oven to 450°F. Spray bottom of roasting pan with cooking spray.
• In large nonstick skillet, heat oil over medium-high heat. Unwrap pork; place in skillet. Cook 3 minutes. Turn pork; cook 2 to 3 minutes longer or until brown on all sides.
• Place pork in sprayed roasting pan. Bake uncovered 15 to 20 minutes or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. (Do not turn off oven.) Transfer pork to cutting board. Cover loosely with foil; let stand 10 minutes. Pour drippings into glass measuring cup; stir in barbecue sauce.
• Line cookie sheet with foil. Place bread slices on foil-lined sheet; lightly spread butter on top sides of bread. Sprinkle with curry powder. Bake 4 to 6 minutes or until crisp. Remove from cookie sheet to cooling rack.
• Cut pork into 24 thin slices; place in roasting pan in single layer. Drizzle with barbeque sauce mixture. Bake 5 minutes longer. To serve, top each bread slice with slice of pork.

CURRIED PORK TENDERLOIN

Steps:

• Trim fat from pork.
• Mix sugar and spices in a small bowl.
• Rub pork with spice mixture.
• Place pork on a broiler pan coated with cooking spray.
• Insert a meat thermometer in the thickest part.
• Bake at 425 degrees for about 25-35 minutes, or until the thermometer registers 160 degrees (meat will be slightly pink in the center).
• Let stand 5 minutes before slicing.
• Serve with mango chutney.

BBQ PORK TENDERLOIN

Steps:

• Combine all the ingredients (except pork), whisk well.
• Pour over the loin in a zip lock plastic bag or glass bowl.
• Marinade in the fridge for at least 2 hours.
• Remove loin from marinade, save marinade.
• Cook 6 inches from high heat source for about 15 minutes turning frequently and basting with the marinade The outside should be nicely browned and the inside just a slight pink color Rest for 5 minutes and slice into 1/2-inch slices.
• Heat any remaining marinade and serve over the pork.

BARBECUED GRILLED PORK TENDERLOIN

Steps:

• In a shallow nonreactive dish combine the mustard, barbecue sauce and olive oil; season with rosemary, salt and pepper.
• Turn butterflied pieces of tenderloin in the mixture and marinate for 30 minutes at least or for an hour (while marinating, take the time to prepare the side dish)
• Preheat your grill or broiler and broil for 6 to 7 minutes a side only; let tenderloin rest on a cutting board for 10 minutes before cutting it on the bias into thin slices.

GRILLED PORK TENDERLOIN AND CURRY POTATO SALAD

Steps:

• For the curry potato salad: Cube the potatoes and boil them in salted water until they are fork-tender, 10 to 12 minutes. Remove and drain.
• Combine the mayonnaise, Dijon and relish in a large bowl. Add the onion, bell pepper, and green onion and toss gently to combine. Add some salt, pepper, curry powder and garlic powder to taste. Add a few dashes of vinegar, then the potatoes. Combine, then top with the chopped egg and sprinkle with cayenne.
• For the pork: Prepare a grill for medium heat.
• Mix together the paprika, cayenne, garlic powder, mustard, onion powder, oregano, sugar, thyme and 1 tablespoon each of salt and pepper in a small bowl. Rub the mixture all over the pork tenderloins. Grill until the internal temperature reaches 145 to 150 degrees on an instant-read thermometer, 15 to 20 minutes. Let the meat rest for 10 minutes before carving.
• Serve the pork with the potato salad.

GRILLED PORK TENDERLOIN

Steps:

• Trim the pork tenderloin of any excess fat and silver skin.
• Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
• Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
• Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
• Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
• Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

BARBECUED JERK PORK TENDERLOIN WITH TOMATO PEACH CURRIED CHUTNEY

Steps:

• For the relish (make this a day ahead and chill) cut a shallow X in bottom of each peach and tomato using a sharp paring knife.
• Blanch in 2 batches in a 4-quart saucepan of boiling water for about 10-12 seconds; transfer peaches and tomatoes using a slotted spoon to a large bowl of ice water, let stand until cool enough to handle.
• Peel the peaches and tomatoes, then halve peaches lenghwise and remove the pit.
• Cut the peaches into about 1-inch pieces, then coarsley chop the tomatoes.
• In a heavy saucepan cook the onion, ginger and salt in oil over medium heat, stirring occasionally until softened (about 3-4 minutes).
• Add in curry powder and cook stirring constantly for 1 minute.
• Add in chopped peaches and tomatoes along with any juices in the bottom of the bowl.
• Add in sugar and lime juice; simmer uncovered stirring occasionally until the mixture is thick and the peaches are tender but still hold their shape (about 8 minutes).
• Transfer to a bowl and cool to room temperature.
• Cover and refrigerate overnight.
• For the pork; in a blender combine scallions, thyme, salt, allspice, pepper, lime juice, molasses and hot sauce; blend until smooth.
• Place the pork in a glass dish and rub the marinade all over on all sides.
• Cover, place in the refrigerator for 24 hours, turning occasionally a couple of times during the 24 hours.
• IMPORTANT; bring the pork to room temperature before grilling.
• Prepare the grill to medium-hot.
• Discard any marinade in the dish, then brush the pork lightly with oil.
• Grill pork turning occasionally and basting frequently with oil until the thermometer inserted diagonally into center of pork registers 145F, about 15-25 minutes (I grill my pork just to 140F so it will not be overdone and dry, but still be moist).
• Transfer the pork to a cutting board and let sit for 15 minutes (the internal temperature will rise to about 155F).
• Serve the grilled pork with prepared chilled peach relish.
• DELICIOUS!

OVEN BARBECUED PORK TENDERLOINS

Steps:

• In a small bowl, combine the first six ingredients.
• Place tenderloins on a rack in a shallow roasting pan; brush with some of the sauce.
• Bake, uncovered, at 425° for 35-40 minutes or until a meat thermometer reads 160°, basting occasionally with remaining sauce.
• Let stand for 5 minutes before slicing.

BARBECUED PORK TENDERLOINS

Steps:

• Place tenderloins in shallow noncorrosive pan. Add orange juice, soy sauce, honey, garlic, rosemary, and a generous grinding of pepper. Turn tenderloins over several times to mix marinade. Refrigerate coverede, turning meat once or twice, at least 2 hours.
• Start charcoal or gas grill for grilling.
• When coals are very hot and covered with gray ash, or gas grill is preheated, brush grill rack with oil and place tenderloins on grill. Sprinkle lightly with salt. Grill, turning once, until brown and crusty on outside but still juicy inside, 20-25 minutes. Let stand 10 minutes on serving platter fefore slicing. Slice diagonally 1/2-inch thick. Serve at once.
• Note: Pork tenderloins can also be grilled under broiler. Broil 6 inches from heat, turning once, about 20 minutes.

BARBECUED PORK TENDERLOIN

Steps:

• Combine first 4 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigerator 2 to 12 hours; turning bag occasionally. Remove pork from bag; discard marinade.
• Prepare grill; heating one side to medium and one side to high heat.
• Combine ground coffee and next 4 ingredients (ground coffee through salt); rub over pork. Let stand at room temperature for 15 minutes.
• Combine 1/4 cup barbecue sauce and 1 tablespoons apple cider vinegar. Reserve 2 tablespoons of the barbecue sauce mixture, and set aside.
• Place pork on grill rack coated with cooking spray over high heat; grill 3 minutes, turning pork on all sides. Place pork over medium heat; grill 15 minutes, turning pork occasionally. Baste with 3 tablespoons barbecue sauce mixture; grill 5 minutes or until thermometer registers 160 degrees F (slightly pink), turning pork occasionally.
• Place pork on a platter, brush with reserved 2 tablespoons barbecue sauce mixture. Cover with foil; let stand 5 minutes.

MARINATED BBQ PORK TENDERLOIN

Steps:

• Place tenderloins in large zip lock bag.
• Mix all other ingredients together in a bowl and pour into bag.
• Give a squeeze to cover tenderloins and refrigerate overnight.
• Barbeque on med-low heat.
• Baste with leftover marinade.
• Will take about 20 minutes.
• Remove, tent with foil and let meat rest for 10 minutes before cutting.