GRILLED BANANA PEPPER COMPOTE-GLAZED PORK TENDERLOIN
Provided by Damaris Phillips
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium-high indirect heat.
- Drizzle the banana peppers and the jalapeno with vegetable oil and season with salt. Place on the grill over direct heat; grill on all sides, about 2 minutes per side. Set aside to cool before removing the stems and seeds.
- Combine the cider vinegar, mustard, brown sugar and 3 ounces water in a medium pot over medium heat and bring to a simmer.
- Meanwhile, add the grilled banana peppers and the jalapeno to a food processor; pulse until smooth. Add the pureed peppers to the simmering vinegar mixture, stirring until combined. Slowly whisk in the flour, taking care not to create clumps. Lower the heat and simmer until the sauce reduces by one-quarter to an apple-butter consistency, about 20 minutes. Remove from the heat. Set aside 3/4 cup for glazing the pork; the remainder to be used for serving.
- Drizzle the pork tenderloin with vegetable oil and sprinkle heavily with salt and pepper on all sides. Grill over direct heat for 1 to 2 minutes per side. Brush with 2 tablespoons of the banana pepper compote and move to indirect heat. Cook until an internal temperature of 140 degrees F is reached, rotating the pork 45 degrees every 5 minutes, and brushing it with 2 tablespoons of the compote after each rotation, 35 to 45 minutes total.
- Remove the pork to a cutting board. Let rest for 10 minutes before slicing. Serve with remaining compote.
PORK TENDERLOIN WITH RASPBERRY SAUCE
Here's an easy, elegant dinner that's perfect for special occasions. The colorful fruit sauce adds just the right amount of sweetness to moist and tender pork.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut tenderloin into eight pieces; flatten each piece to 1-in. thickness. Sprinkle cayenne on both sides if desired. In a large skillet, cook pork over medium heat for 3-4 minutes on each side or until no longer pink., Meanwhile, in a small saucepan, combine the preserves, vinegar, ketchup, soy sauce and horseradish. Add garlic; cook 1 minute longer. Simmer, uncovered, for 3 minutes, stirring occasionally. Serve with tenderloin; garnish with raspberries if desired.
Nutrition Facts : Calories 204 calories, Fat 6g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 147mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 23g protein.
FRUITY GRILLED PORK TENDERLOIN
This is my favorite summer marinade for pork tenderloin. Use any of your favorite fruit sodas--black cherry, grape, raspberry, etc. Also great served cold on a green salad.
Provided by Kris Schultz
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h45m
Yield 2
Number Of Ingredients 5
Steps:
- In a small sauce pan, mix together soy sauce, brown sugar, and jam over low heat until sugar has dissolved. Reserve 1/4 cup of sauce for basting the tenderloin while grilling. Combine remaining sauce with soda in a large plastic resealable bag; place meat in bag, and seal. Marinate in the refrigerator for at least 4 hours, or overnight.
- Preheat grill for medium heat.
- Lightly oil preheated grill, and discard marinade. Cook tenderloin for 15 to 20 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
- Remove meat from grill, and allow to rest for 5 minutes before slicing into 1/4 inch thick medallions.
Nutrition Facts : Calories 543.5 calories, Carbohydrate 85.1 g, Cholesterol 98.2 mg, Fat 5.4 g, Fiber 0.8 g, Protein 37.3 g, SaturatedFat 1.8 g, Sodium 1918.9 mg, Sugar 72 g
GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE
This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!
Provided by MCabrera75
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
- Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
- Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
- Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g
GRILLED PEPPERED RASPBERRY GLAZED PORK TENDERLOIN
I needed something quick for dinner and here's what I came up with from things in my pantry. To change things up a bit I used peppered raspberry preserves in the glaze. Incredible!! I grilled this indoors on my cooktop grill or it can also be baked in the oven and glazed the last several minutes of cooking. Here are a couple websites in case you have trouble finding peppered raspberry preserves and tangerine balsamic vinegar: http://www.chefsresource.com/hot-raspberry.html http://www.amazon.com/dp/B000PYBUJG/ref=asc_df_B000PYBUJG697635?smid=A1UDJLN42XMTIJ&tag=dealt155176-20&linkCode=asn http://www.fustinis.com/store/products.asp?cat=11&pg=3
Provided by Diane C 2
Categories Pork
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Brush pork with oil and sprinkle with salt and pepper. Let meat come to room temperature (about 30 minutes out of refrigerator). Make glaze: combine remaining ingredients in saucepan and bring to boil. Reduce heat and allow to thicken slightly. Heat grill or grill pan to medium high heat. Grill meat and cook to internal temperature of 155 degrees F (approx. 25 minutes). Glaze meat the last 5-10 minutes of cooking time. Let meat rest 5-10 minutes and slice.
SMOKED PORK LOIN WITH RASPBERRY CHIPOTLE GLAZE
Provided by Food Network
Categories main-dish
Time 2h8m
Yield about 10 to 12 servings
Number Of Ingredients 5
Steps:
- Preheat stovetop or outdoor smoker to approximately 230 degrees F.
- Trim the white "silver skin" from the pork loin and lightly coat the entire loin with olive oil. Sprinkle the rub liberally on all sides of the loin.
- Place pork in the smoker and smoke until internal temperature or pork reaches 150 degrees F, about 1 1/2 to 2 hours. Remove pork from smoker and wrap lightly in aluminum foil.
- Meanwhile, preheat broiler.
- Place the jam in a medium bowl and stir in about 1/3 of the chipotle sauce. Mix well, adding more chipotle sauce until the heat and taste reach your personal preference.
- Unwrap the pork and cover with the glaze. Place on a broiler pan and broil until glaze is bubbling, about 3 minutes. Slice pork against the grain and serve.
PEPPERED PORK TENDERLOIN
Recipe is from my "A Tasteful Medley of Memphis" cookbook. Peppered pork is really delicious - I've had it baked and I've had dried peppered pork. The pepper is not overpowering -- just adds a bit of a bite and a lot of flavor.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h10m
Yield 2 pork loins
Number Of Ingredients 6
Steps:
- Roll tenderloins in pepper to coat. Place in a roasting pan and bake in a pre-heated 350 degrees F oven for 30 - 40 minutes. Remove from oven, place pork on a cutting board and drain fat from pan. Pour wine into pan and place over high heat, scraping up any browned bits with a wooden spoon. Add broth and cook until reduced by half. Remove from heat and stir in sour cream and mustard. Slice pork and top with sauce.
GRILLED PORK TENDERLOIN WITH PEPPER JELLY GLAZE
Make and share this Grilled Pork Tenderloin with Pepper Jelly Glaze recipe from Food.com.
Provided by Mike Marek
Categories Pork
Time 2h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine apple juice, 1 cup of vinegar, 1 cup of pepper jelly in saucepan over medium heat.
- Stir together until jelly melts.
- Place pork in a large sealable bag and pour marinade over.
- Seal bag and marinate in refrigerator 12-24 hours.
- Prepare grill for indirect heat or preheat oven to 500 degrees.
- Remove pork from marinade.
- Reserve marinade.
- Place pork tenderloin over drip pan and cover grill.
- Grill about 1-1/4 hours or until a meat thermometer reads 150°F, basting occasionally with reserved marinade.
- Combine 1/4 cup vinegar and 3/4 cup pepper jelly in a bowl.
- Coat tenderloin with jelly glaze for last 10 minutes of grilling.
- Continue to cook until a meat thermometer reads 160°F.
- Let rest 10-15 minutes before slicing.
Nutrition Facts : Calories 752.1, Fat 12.4, SaturatedFat 4.3, Cholesterol 149.7, Sodium 161.7, Carbohydrate 112.8, Fiber 1.6, Sugar 83.9, Protein 46.9
GRILLED PORK TENDERLOIN WITH PEACHY BARBECUE SAUCE
Delish describes this easy-to-do pork tenderloin. It's something different to serve to guests at a cookout rather than the typical burgers or brats. The sweet and tangy sauce can be served with grilled chicken or pork chops too.-Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Place pork in a large resealable plastic bag; add cola. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. , Drain pork and discard marinade. In a small bowl, combine the brown sugar, oil, garlic powder, paprika, salt, oregano, thyme and pepper; rub over pork., Prepare grill for indirect heat, using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 10 minutes., Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Slice pork; serve with sauce.
Nutrition Facts : Calories 392 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1026mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 23g protein.
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