Chipotle Pork Loin With Blueberry Kiwi Salsa Food

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SPICY BLUEBERRY PORK TENDERLOIN



Spicy Blueberry Pork Tenderloin image

Provided by Claire Robinson

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

2 cups blueberry preserves
1/4 teaspoon chipotle powder
1/2 orange, zested and juiced
3 tablespoons whole-grain mustard, divided
Kosher salt and freshly ground black pepper
1 pork tenderloin (roughly 1 1/2 pounds)

Steps:

  • In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside.
  • Preheat the broiler.
  • Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
  • Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.

CHIPOTLE GRILLED PORK TENDERLOIN W/ STRAWBERRY-AVOCADO SALSA



Chipotle Grilled Pork Tenderloin W/ Strawberry-Avocado Salsa image

Make and share this Chipotle Grilled Pork Tenderloin W/ Strawberry-Avocado Salsa recipe from Food.com.

Provided by Please Delete

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons minced chipotle chiles in adobo
2 tablespoons fresh lime juice
3/4 cup sliced onion
2 garlic cloves, crushed
1 1/2 lbs pork tenderloin
1/2 teaspoon salt
cooking spray
1 quart fresh strawberries, rinsed hulled and quartered
2/3 cup of peeled and chopped avocado (about 1/2 large)
2 tablespoons thinnly sliced scallions
2 tablespoons of chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon salt

Steps:

  • For the Tenderloin:.
  • In a large ziplock bag combine chipotle chiles, lime juice, onion and garlic. Add pork, then seal and marinate in the refrigerator for two hours, turning bag occasionally.
  • When ready to cook, preheat gas grill to high.
  • Lightly coat the rack with cooking spray.
  • Remove pork from bag and discard marinade. Sprinkle the pork evenly with salt.
  • Place pork on on the rack and grill over indirect heat, turning occasionally for 20 minutes or until inside core temp of 150 degrees.
  • Remove from heat and let stand for 10 minutes.
  • Slice crosswise.
  • For the Salsa:.
  • In a medium bowl, combine the strawberries, avocado, scallions, cilantro, lime juice and salt.
  • Toss gently.
  • Serve immediately with the sliced pork.

CHIPOTLE PORK LOIN WITH BLUEBERRY-KIWI SALSA



Chipotle Pork Loin with Blueberry-Kiwi Salsa image

Tart kiwi and sweet blueberries make a unique salsa to dress your basic pork loin. This is a leaner cut of pork, so be sure not to overcook it; you can test the meat by slicing it with a paring knife or using an instant-read thermometer, which should register 145ºF.

Provided by Drew Ramsey, M.D.

Categories     HarperCollins     Pork     Roast     Grill     Kiwi     Blueberry     Cilantro     Summer     Dinner     Spring     Wheat/Gluten-Free     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 12

2 kiwis, peeled and diced
1 pint blueberries, chopped
1/2 cup cilantro leaves, chopped
1/4 cup minced red onion
2 tablespoons balsamic vinegar
1 teaspoon salt
3/4 teaspoon paprika or chipotle chile powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
One (2-pound) center-cut pork loin
2 tablespoons grapeseed oil, plus more for the grill

Steps:

  • To grill the pork loin, preheat a grill over high heat, or to roast, preheat the oven to 400ºF.
  • Combine the kiwis, blueberries, cilantro onion, and vinegar in a large bowl. Add 1/4 teaspoon of the salt and toss well. Set the salsa aside.
  • Place the paprika or chipotle chile powder on a plate along with the turmeric, cumin, the remaining 3/4 teaspoon salt, and the black pepper. Roll the pork loin in the spice mixture to coat. Drizzle the pork with the oil.
  • To grill:
  • Grease the grill with grapeseed oil. Adjust the grill flame setting to medium to medium-low.
  • Place the loin on the grill and cook, turning often, until no longer translucent inside and cooked through, or until it registers 145ºF on an instant-read thermometer, 20-25 minutes. Let the loin rest for 5 minutes before slicing, then serve with the salsa.
  • To roast:
  • Place the pork in a 7-by-11-inch baking dish and roast on the lower rack, uncovered, for 35-40 minutes until cooked through and no longer pink in the center, and it registers 145ºF on an instant-read thermometer. Let the loin rest for 5 minutes before slicing, then serve with the salsa.

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