PERFECTLY GRILLED PORK TENDERLOIN RECIPE
Fire up the grill for a grilled pork tenderloin recipe. Prepare two of this Perfectly Grilled Pork Tenderloin Recipe-one for tonight and one for tomorrow!
Provided by My Food and Family
Categories Peppers
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Mix first 4 ingredients until blended. Pour over meat in shallow dish; turn to evenly coat meat. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove meat from marinade; discard marinade. Grill meat 20 min. or until done (145ºF), turning occasionally. Remove from grill; cover to keep warm.
- Grill tomatillos and chiles 8 to 10 min. or until skins are blistered and blackened. Place in blender. Add dressing, cilantro and avocados; blend until smooth.
- Slice 1 tenderloin; serve with the tomatillo sauce. Shred remaining tenderloin; refrigerate until ready to use to make Grilled Pork Tacos (see Tip).
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
JUICIEST BAKED PORK TENDERLOIN
This is the juiciest baked pork tenderloin recipe ever. It's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!
Provided by Kristen Stevens
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
- Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
- Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
- Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
- Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
- Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.
Nutrition Facts : ServingSize 5 slices or ⅙ of the recipe, Calories 227 kcal, Sugar 1 g, Sodium 559 mg, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 32 g, Cholesterol 103 mg, UnsaturatedFat 5 g
PORK PAPRIKASH
Tender cubes of pork tenderloin make this satisfying Hungarian-style dish easy enough to make on a weeknight. Two kinds of paprika-sweet and smoked-gives the sauce extra depth of flavor, while a bit of cayenne lends a subtle kick of heat. Make this a meal by serving it over egg noodles or pappardelle, topped with a dollop of sour cream and a sprinkling of fresh dill.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil.
- In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
- Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
- Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
- Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
- Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.
PORK TENDERLOIN WITH SWEET-AND-SOUR VEGETABLES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 475 degrees F. Season the pork all over with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Remove to a plate.
- Wipe out the skillet; add 1 more tablespoon olive oil and heat over medium-high heat. Add the carrots and cook, stirring, until browned around the edges, about 4 minutes. Stir in the broccoli, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place the pork on top. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
- Meanwhile, return the skillet to the stovetop over medium-high heat. Add the cherry pepper slices, brine and maple syrup to the vegetables. Cook, stirring, until the vegetables are glazed, about 1 minute; season with salt.
- Slice the pork and season with salt and pepper. Serve with the glazed vegetables.
Nutrition Facts : Calories 420, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 1233 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 38 grams, Sugar 15 grams
HONEY GARLIC MARINADE RECIPE
Pork tenderloin marinades and rubs are both good options. Your pork tenderloin will absorb a marinade extremely well. To ensure your pork tenderloin is as delicious as possible, you will need to grill your meat properly.
Provided by cavetools
Categories Side Dish
Number Of Ingredients 6
Steps:
- Combine all of your ingredients into a bowl and mix well.
- Place you tenderloin into a large plastic bag with a ziplock.
- Carefully pour your marinade over the top of your pork ensuring the meat is covered completely.
- Once you have sealed your bag, lightly swish around your marinade to make certain everything has been coated.
- Place your bag into a bowl in case of any leakage.
- Store the bowl in your refrigerator overnight.
- Thoroughly brush your marinade over your pork tenderloin prior to cooking.
- Shortly before your meat is done, brush on another coat of your marinade for a crispy crust.
- The average pork tenderloin is approximately one pound.
- We recommend cooking two or more to ensure you have enough pork to feed all of your family or guests.
Nutrition Facts : Calories 313 kcal, ServingSize 100 g
PORK TENDERLOIN GRAND MARNIER
Make and share this Pork Tenderloin Grand Marnier recipe from Food.com.
Provided by SuzieQue
Categories Pork
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut tenderloin into slices about 2" thick and pound to flatten into cutlets.
- Or save yourself the work and have your butcher do this for you.
- Mix the beaten egg and sour cream.
- Dip cutlets in the egg mixture and then the seasoned bread crumbs.
- Fry in hot oil/butter just a few minutes per side.
- Lay in bottom of casserole dish and cover with mushrooms.
- Blend the sauce ingredients and simmer for about 25 minutes.
- Pour over pork and mushrooms.
- Bake 40 minutes at 400 degrees.
Nutrition Facts : Calories 867.3, Fat 66.1, SaturatedFat 38.5, Cholesterol 390.7, Sodium 293.4, Carbohydrate 10.5, Fiber 0.7, Sugar 2.1, Protein 52.9
PORK LOIN ROAST WITH ORANGE AND GRAND MARNIER
This is a classic French recipe. I won my wife's heart with this recipe. I like to serve this with mashed potates and steamed asparagus or broccoli. Enjoy.
Provided by Classic Chef
Categories Pork
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Place roast in ungreased baking (roasting) pan, 9x11x2 or larger.
- Make enough slits in roast to accommodate number of orange slices.
- Push orange slices into slits.
- Pour defrosted orange juice over roast.
- Add water and mix well with orange juice in bottom of pan.
- Sprinkle roast with cloves.
- Bake at 300 degrees for approximately 2 hours, or until internal temperature is at 155 degrees.
- Baste with sauces every 30 minutes.
- Add water to sauce as necessary to prevent total evaporation.
- Remove roast from oven and place roast on serving platter.
- Reduce oven temperature to 200 degrees.
- Place roast back in oven.
- Place roasting pan (with sauces) on burner over medium high heat.
- Add heavy whipping cream (you may wish to add more Grand Marnier at this time for taste).
- Cook (stirring gently) until slightly thickened (you want a sauce not a gravy).
- Lower heat to simmer.
- Remove roast from oven and slice in 1/2 inch slices.
- Pour sauce into gravy boat and serve.
GRAND PORK TENDERLOIN
Steps:
- Salt Tenderloins and place in Large Ziplock plastic bag. Chop Garlic and Onion and place in mixing bowl. Add Olive Oil (Extra Light Only), Grand Marnier and wine and mix. Pour mixture over Tenderloins and place ziplock bag in the Refrigerator for at least 4 hours but overnight would be better. Set gas grill to medium high. Remove Tenderloins from marinade and remove and onions or garlic that may be on the meat. Place on grill and cook turning frequently for about 17 minutes. ( Each grill differs but until the meat is pink inside). While meat is grilling bring marinade to a full boil in heavy pot and reduce by half. Add cream and and cook until thick. Add Butter in the end making sauce glossy and rich. Let your meat rest for at least 20 minutes. Slice and add sauce on each plate. YUMMY!
SPICED PORK TENDERLOIN
Provided by Tarla Thiel
Categories Dairy Bake Low Carb Pork Tenderloin Brandy Summer Bon Appétit Pasadena California
Yield Serves 2
Number Of Ingredients 9
Steps:
- Combine salt, garlic, white pepper, thyme and allspice in small bowl. Rub salt mixture into pork. Wrap pork tenderloin in plastic wrap and refrigerate 4 hours or overnight.
- Preheat oven to 325°F. heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning occasionally, about 7 minutes. Place skillet with pork in oven and bake to desired doneness, about 30 minutes for medium. Transfer pork tenderloin to platter. Cover with foil and keep warm.
- Add milk and brandy to same skillet. Bring to boil over high heat. Continue boiling until liquid is reduced to 1/4 cup, scraping up any browned bits on bottom of pan, about 8 minutes. Slice pork and serve immediately with sauce.
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- Put the pork tenderloins in a gallon zip-top bag or a baking dish. In a medium bowl, whisk the marinade ingredients – gochujang, soy sauce, toasted sesame oil, mirin, and brown sugar – until the brown sugar dissolves. Pour the marinade over the pork tenderloins. (Squeeze the air out of the bag and zip closed if using). Marinate for at least least 1 hour, up to overnight, turning the pork occasionally to even out the marinade.
- Set up the grill for indirect medium heat – half the grill for direct medium heat, half the grill with no heat. For my gas grill, I preheat with all burners on high for 10 minutes, then brush the grill grates clean with my grill brush. I turn half the burners down to medium, and turn off the other half of the burners.
- Remove the tenderloins from the marinade, letting any excess drip off, and put them on the direct medium heat side of the grill. First we sear the pork as if it has four sides: grill it until there are browned grill marks on the bottom, about 2 minutes, then give the pork a quarter turn. Repeat until each side has good grill marks: grill for about 2 minutes, turn, grill for another 2 minutes, turn, and a grill for 2 minutes on the last side. Move the pork to the indirect heat side of the grill, so there are no direct flames below it. (If you have a remote probe thermometer, now is the time to poke it deep into the thickest part of the tenderloin and set it for 145°F). Close the lid and cook until the pork reaches 145°F internal in its thickest part for medium, about 15 minutes. Remove the pork from the grill and let it rest for 10 minutes. Slice, sprinkle with the minced scallions and sesame seeds, drizzle with a little extra gochujang, and serve.
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- Using a sharp boning knife, slowly cut along the base of the tenderloin along the entire length. Take care NOT to cut all the way through or separate the cut. This opens up the tenderloin.
- In a large pan over medium-low heat, add olive oil, butter, and red onions. Stir occasionally for 40 minutes until dark in color and caramelized. If the onions are not cooking evenly lower the heat.
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- Pre-heat the oven to 425 degrees. Cover a rimmed baking sheet with foil or parchment. A quarter sheet tray work great.
- In a small bowl whisk together the maple syrup, mustard, vinegar, soy sauce and Grand Marnier. Set aside. Sprinkle the pork tenderloin with kosher salt, pepper and granulated garlic on all sides. Sprinkle on rosemary if using. Rub with a little olive oil.
- Heat a sauté pan or fry pan over medium heat. Sear the tenderloin on all sides until golden brown. Remove the tenderloin from the pan and place on the baking sheet. Place in the oven to roast. Depending on the size they will take about 6-8 minutes to reach 140°F-145°F degrees. Test with a digital thermometer. Remove from the oven and rest for 10-15 minutes for juices to redistribute.
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