CHIPOTLE ORANGE GLAZED PORK CHOPS
Steps:
- In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
- Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.
Nutrition Facts : Calories 270 calorie, Fat 9 grams, SaturatedFat 3.5 grams, Cholesterol 90 milligrams, Sodium 390 milligrams, Carbohydrate 10 grams, Fiber 0 grams, Protein 34 grams
PORK TENDERLOIN WITH CHIPOTLE-MAPLE MOP
We dare you not to go hog wild for our shortcut barbecued pork tenderloin. Oven broiled until golden, this is just the right cure for the cold weather no-'cue blues. From the Great Big Food Show
Provided by Food Network Kitchen
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack closest to the broiler and preheat to high. Combine the coriander, garlic powder, and ginger. Brush the tenderloins with the oil and rub all over with spices. Season with salt and pepper, to taste. Lay the pork on a small shallow pan and broil until golden, turning once, about 5 minutes per side. (An instant-read thermometer should register 130 degrees F when inserted into the thickest part of the meat.)
- Meanwhile, for the sauce: Whisk the syrup, vinegar, hot sauce, and salt together in a small bowl. Set about half the sauce aside. Generously brush the tenderloins all over with the remaining sauce. Return to the broiler and cook, turning once, until a deep rich brown, about 2 to 3 minutes. Set meat aside for 5 minutes to rest before slicing. Serve with reserved sauce for drizzling over the meat.
- 1. Lay the tenderloin on your work surface and slip a sharp knife under the surface of the silver skin. Keeping your knife flat against the meat, make your first cut by slicing away from you and toward the end of the tenderloin.
- 2. Lift the unattached portion of the silver skin up and place your knife at the point where the skin meets the tenderloin. Slice to separate.
- 3. Continue moving down the length of the tenderloin, pulling and slicing until the silver skin is completely removed.
ASIAN PORK TENDERLOIN
This is a simple and flavorful recipe. For best results, marinate the pork at least 8 hours (overnight is best) and flip it after 4 hours. It's great with rice and Asian veggies like bok choy! Enjoy!
Provided by ONOLICIOUS10
Categories World Cuisine Recipes Asian
Time 8h45m
Yield 4
Number Of Ingredients 9
Steps:
- Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
- Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
- Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.
Nutrition Facts : Calories 385.4 calories, Carbohydrate 15.7 g, Cholesterol 98.2 mg, Fat 19.8 g, Fiber 0.7 g, Protein 36.6 g, SaturatedFat 4.2 g, Sodium 921.6 mg, Sugar 9.3 g
ASIAN MANDARIN PORK
Provided by Food Network
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet or wok. When hot, combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper. Bring all to a boil. Add Curly's Sauceless Pulled Pork and lower heat, cover and let simmer until pork is warm. Check occasionally to make sure sauce is not thickening too much. If needed, add more water. Add mandarin oranges two minutes before ready to plate. Serve over steamed or fried rice.;
CHIPOTLE-HONEY-GLAZED PORK
Categories Blender Garlic Pork Roast Quick & Easy Dinner Meat Hot Pepper Honey Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F.
- Purée chipotles in adobo with garlic and honey in a blender until smooth. Pat pork dry and season with salt. Put pork on a foil-lined baking sheet and spread with chile glaze to coat well. Roast in middle of oven until an instant-read thermometer registers 155°F, about 20 minutes. Let stand 5 minutes on a cutting board before cutting into thin slices.
ASIAN-GLAZED 'MELT-IN-YOUR-MOUTH' PORK TENDERLOIN
A sweet and salty brine is the secret to this Asian-inspired pork tenderloin. Let the pork tenderloin soak in the brine for 2 to 8 hours to become tender, juicy, and flavorful. Grill and serve the sliced tenderloin with the Asian glaze. Complete the meal with brown rice, glazed carrots, and steamed green vegetables.
Provided by Austin Geraldson
Categories World Cuisine Recipes Asian
Time 2h34m
Yield 4
Number Of Ingredients 16
Steps:
- To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
- For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
- Prepare an outdoor grill for high heat.
- Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.
Nutrition Facts : Calories 554.9 calories, Carbohydrate 79.5 g, Cholesterol 111.7 mg, Fat 8.1 g, Fiber 3 g, Protein 41.8 g, SaturatedFat 2.4 g, Sodium 3518.6 mg, Sugar 57.7 g
CHIPOTLE & HONEY GLAZED PORK
Easy, quick, and subtly spice, this one's a winner for weekday dinners, or even for company. Nice any time of the year with salads or fresh corn in the warm months, and with winter squash and spinach during cold months. Adapted from epicurious.com,
Provided by Lizzie-Babette
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Purée chipotles in adobo with garlic and honey in a blender until you have a smooth glaze.
- Pat pork dry and sprinkle with salt and allspice, rubbing the mixture into the meat.
- Put pork on a foil-lined baking sheet and spread with the glaze to coat well.
- Roast the pork in the middle of oven until an instant-read thermometer registers 155°F, about 20 minutes.
- Let pork stand 5 minutes on a cutting board before cutting into thin slices.
PORK TENDERLOIN WITH ORANGE-CHIPOTLE SAUCE
I'm always on the lookout for pork recipes (DH won't eat chicken) and was thrilled when I found this in an old Bon Appetit magazine! Time indicated does not include marinade.
Provided by Galley Wench
Categories Pork
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Divide pork between 2 resealable plastic bags.
- Pour 1 cup orange juice and 1 teaspoon salt into each bag and seal.
- Turn to coat.
- Chill at least 3 hours, turning often.
- Melt butter in large saucepan over medium-high heat.
- Add shallots; saute until soft but not browned, about 2 minutes.
- Add wine; boil until reduced to glaze, about 10 minutes.
- Add 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be prepared a day in advance and stored in refrigerator.).
- Prepare barbecue (medium-high heat).
- Drain pork; pat dry.
- Grill to desired doneness, turning often, about 18 minutes for medium.
- Transfer to work surface; tent with foil and let stand for 5 minutes.
- Meanwhile, bring sauce to simmer, mix in cilantro, chives and chipotle chiles.
- Slice pork.
- Serve with sauce.
Nutrition Facts : Calories 337.8, Fat 11.6, SaturatedFat 4.6, Cholesterol 110.9, Sodium 582.5, Carbohydrate 17.9, Fiber 0.3, Sugar 12.8, Protein 35.2
CHIPOTLE-AND MAPLE-GLAZED PORK TENDERLOIN
You can prepare the roast (through step 2) up to 1 day ahead; cover meat and reserved chili-maple syrup mixture separately, both airtight, and chill. Grill the chilled roast about 35 minutes. From Sunset, AUGUST 2001.
Provided by KelBel
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wearing gloves, remove and discard seeds and veins from chilies. In a blender, whirl chilies, sauce from chilies, maple syrup, and mustard until smooth.
- Rinse and dry pork. Trim excess fat and any thin, silvery membrane from tenderloin. Fold thin ends of meat under to make roast uniformly thick and tie cotton string crosswise around each end to secure. Set meat on a rimmed plate; pour about 1/3 cup chipotle-maple syrup mixture over pork and turn to coat completely.
- Prepare barbecue for indirect heat according to instructions. Place roast on grill and cook until a thermometer inserted in its center reaches 150 degrees, 20 to 25 minutes.
- Transfer roast to a platter and, keeping it warm, let rest 5 minutes. Cut into thin slices and add salt to taste. Serve with remaining chipotle-maple syrup mixture.
Nutrition Facts : Calories 294.4, Fat 6.2, SaturatedFat 2.1, Cholesterol 74.8, Sodium 60.4, Carbohydrate 36, Sugar 32, Protein 23.3
MAPLE GLAZED PORK TENDERLOINS
These pork tenderloins look so good and it is an easy recipe. Look for the Apple Summer Slaw recipe I will post to have as a side dish. Yummy! This recipe comes from Pillsbury Cool Cooking for Hot Days cookbooklet dated July 1997 #197.
Provided by lauralie41
Categories Pork
Time 30m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a plastic, resealable bag combine the first 5 in bag. Seal and shake well.
- Add pork slices to bag, reseal and shake to coat the pork well.
- In large nonstick skillet melt margarine or butter over medium-high heat. Add pork mixture to skillet, cook 8-10 minutes or until browned and no longer pink. When browned, add syrup and glaze pork well while stirring.
Nutrition Facts : Calories 189.2, Fat 6.9, SaturatedFat 1.9, Cholesterol 73.7, Sodium 239.1, Carbohydrate 7.1, Fiber 0.1, Sugar 6.1, Protein 23.5
CHINESE-STYLE GLAZED PORK TENDERLOIN RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 13
Steps:
- Lay tenderloins on cutting board with long side running parallel to counter edge. Cut horizontally down length of tenderloins, stopping 1/2-inch from edge so halves remain intact. Working with one at a time, open up tenderloins, place between 2 sheets of plastic wrap, and pound to 3/4-inch thickness. Combine soy sauce, preserves, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Reserve 3/4 cup marinade. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork. Seal bag, turn to coat, and refrigerate for at least 30 minutes or up to 4 hours. Combine reserved marinade, ketchup, and molasses in small saucepan. Cook over medium heat until syrupy and reduced to 3/4 cup, 3 to 5 minutes. Reserve 1/4 cup glaze for glazing cooked tenderloin. Charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. Gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. Clean and oil cooking grate. Pat pork dry with paper towels, then rub with vegetable oil. Grill pork (covered if using gas) until lightly charred on first side, about 2 minutes. Flip and brush grilled side of pork evenly with 2 tablespoons glaze. Continue grilling until lightly charred on second side, about 2 minutes. Flip and brush evenly with 2 more tablespoons glaze. Repeat flipping and glazing twice more, until pork registers 140°F and is thickly glazed, about 4 minutes longer. Transfer pork to cutting board and brush with reserved glaze. Tent loosely with aluminum foil and let rest for 5 minutes. Slice and serve.
ORANGE-CHIPOTLE GLAZED PORK TENDERLOIN
When I found my mom's old recipe for orange chipotle glazed pork tenderloin, it caught my attention and for some reason I really don't rememebr her making It. Boy, am I ever glad that I listened to my instincts and tried this recipe. I kept eating until I was so stuffed that I felt like throwing up - it is that good!
Provided by kmergirl
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Place honey, chipotle peppers, chipotle sauce, sriracha and soy sauce together in a food processor and blend until smooth. If you don't have a food processor, finely mince chipotle peppers and whisk with other ingredients in a large bowl until smooth. Set aside.
- Mix together flour, salt and pepper. Pat tenderloin dry with paper towels. Dredge in the flour mixture and dust off excess.
- Heat oil in pan and add tenderloin. Brown on all sides until a nice brown crust forms on each side.
- Line a rimmed baking pan with foil and place a rack on top of the tray. Place the tenderloin on top of the rack.
- Drain off excess oil from pan and add the honey mixture. Cook for 2 minutes until reduced and thickened.
- Brush tenderloin all over with the sauce and bake for 10 minutes.
- Brush the pork all over again with the sauce and place it back into the oven for 8 minutes.
- Brush the pork again and cook for another 5-10 minutes until pork is cooked. You can use a thermometer and it should register 135-140 degrees at the thickest part (the middle). If you don't have a thermometer, cut a slit in the middle and check to see if it is still red. If it is barely pink, you can take it out.
- Brush again with the glaze and let sit for 10 minutes.
- You can find canned chipotle chilles in adobo sauce in the hispanic section of most grocery stores.
Nutrition Facts : Calories 303.6, Fat 10.8, SaturatedFat 2.7, Cholesterol 74.8, Sodium 1387.6, Carbohydrate 28.1, Fiber 0.5, Sugar 23.3, Protein 24.3
CHIPOTLE-MANDARIN GLAZED PORK TENDERLOINS WITH ASIAN SLAW
Categories Pork Dinner Grill/Barbecue
Number Of Ingredients 19
Steps:
- Combine about half of the bottle of Mandarin Glaze with the diced chipotle and about 1/2 teaspoon of the adobo sauce in the can. The Mandarin Glaze already has a healthy spice to it so you may want to start by adding 1/2 of a diced chipotle and then taste and add more chipotle or adobo sauce to achieve that perfect heat and smoky flavor. Brush the glaze on the pork tenderloins for the last 2-5 minutes of cooking. SLAW This spicy-sweet pork pairs perfectly with a tangy asian slaw, which is easy to whip up while that pork is grillin' away to tender perfection. Start by degorging the slivered cabbage. Degorging is the process of drawing moisture from vegetables. This will make the cabbage softer and help remove any bitterness. Simply put the cabbage slivers in a colander with a generous few pinches of kosher salt. Let it sit in the sink or over a bowl (it will release a good amount of water) for about 15 minutes. Rinse and drain the cabbage and squeeze out any excess water. Put the rinsed cabbage in a bowl along with the diced English cucumber (English cucumbers are great because the skin is soft enough that you don't have to bother with peeling them), grated carrot, sliced scallions, diced red bell pepper and chopped fresh cilantro. Toss the vegetables together. Make the dressing by whisking together the seasoned rice vinegar, grated ginger, honey, sesame oil, and lime juice. If you don't have a juicer, a hand held juicer like this one (below) is a hand-saver! Especially when it comes to juicing smaller fruits like limes. They're also easier to juice if you heat them in the microwave for a few seconds and put pressure on them with your palm as you roll them on the counter before slicing them. Pour the dressing over the top of the vegetables and gently toss. Top with some toasted sesame seeds.
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