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
ROASTED PORK TENDERLOIN WITH FRESH PLUM SAUCE
When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting. You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
- Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
- Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
- Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
- Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 22.5 g, Cholesterol 103.6 mg, Fat 14.5 g, Fiber 2.4 g, Protein 37.4 g, SaturatedFat 4.2 g, Sodium 182.4 mg, Sugar 11.6 g
GRILLED STEAK WITH CREAMY HERBED GOAT CHEESE SAUCE
Summer entertaining is in full swing! This recipe is great for a weeknight dinner or a Sunday afternoon get together. The creamy herb goat cheese sauce adds a special gourmet touch!
Provided by Corrinne J
Categories Lunch/Snacks
Time 22m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 7
Steps:
- In small bowl, mix Chavrie®, chives, parsley and basil. Rub all surfaces of steaks with garlic and season to taste with salt and pepper.
- Grill over medium-high heat or broil 4 to 6 inches from heat to desired doneness. Spoon herbed Chavrie® sauce over steaks.
- * To make chiffonade, stack basil leaves and roll up like a jelly roll. Cut into thin slices.
Nutrition Facts : Calories 139.4, Fat 11.3, SaturatedFat 7.8, Cholesterol 29.9, Sodium 195.4, Carbohydrate 1.3, Fiber 0.1, Sugar 1, Protein 8.3
GRILLED PORK TENDERLOIN FROM DISNEY'S CALIFORNIA GRILL
The California Grill's signature dish is a grilled pork tenderloin with polenta and balsamic smothered mushrooms. Cook just the pork tenderloin or complete the actual full recipe with everything! Challenging but cheaper than a trip to Anaheim, CA!
Provided by SummerThyme
Categories Pork
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- PORK TENDERLOIN.
- You will need one-third to one-half pound of fresh, not previously frozen, tenderloins per person. Coat the tenderloins with olive oil and season generously with salt and pepper. Sear in a hot cast-iron skillet, browning on all sides. Set aside for later grilling, reserving pan juices.
- MUSTARD BUTTER FOR PORK:.
- Combine butter, dijon mustard, whole grain mustard, lemon juice, worcestershire sauce, Salt, pepper until well blended. Set aside. Makes enough to coat 3 to 4 pounds of pork tenderloin.
- POLENTA:.
- Sauté onion in a small amount of olive oil until transparent. Stir in garlic, then add water, milk and cream and bring to a boil. Whisk in polenta slowly, stirring until thick and bubbling. Continue to stir and cook for 2 to 3 minutes. Remove from heat and let thicken for 5 minutes.
- Pour mixture into a pan and bake at 275 degrees for 25 minutes. Remove from oven and fold in cheeses and herbs. Add salt and pepper and pour into a crock to serve.
- BALSAMIC SMOTHERD MUSHROOMS:.
- Place shallots in a saut_ pan with the reserved pork tenderloin pan juices. Sauté, stirring, then deglaze the pan with the wine and vinegar. Reduce liquid by half, then add the stock and continue cooking until liquid has reached a light glaze consistency.
- Wash, slice and season the assorted mushrooms with a little olive oil. (Pleau uses criminis at the California Grill, but thinks portobellos, oysters and shiitakes all work well, too.) Spread the mushrooms out on a grill rack and place over low heat. Cover for a few minutes to lightly smoke the mushrooms. Combine the mushrooms with the reduced liquid and set aside.
- Next, grill the tenderloins over a low to medium fire, turning frequently to lightly brown on all sides (approximately 20 minutes). Baste occasionally with the mustard butter and continue to grill until the tenderloins reach desired doneness.
- To serve, place a cup of polenta on each plate. Slice the tenderloins into thick coins and place five coins in the center of the polenta. Ladle the balsamic mushroom sauce over the coins and top with a few leaves of sage or parsley.
Nutrition Facts : Calories 903.7, Fat 52.3, SaturatedFat 31.4, Cholesterol 147.3, Sodium 741, Carbohydrate 82.5, Fiber 7.7, Sugar 12.5, Protein 26.5
BALSAMIC-GOAT CHEESE GRILLED PLUMS
Make a bold statement with this simple yet elegant treat. Ripe plums are grilled and then dressed with a balsamic reduction and tangy goat cheese. -Ariana Abelow, Holliston, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- For glaze, in a small saucepan, combine vinegar and lemon zest; bring to a boil. Cook 10-12 minutes or until mixture is thickened and reduced to about 1/3 cup (do not overcook)., Grill plums, covered, over medium heat 2-3 minutes on each side or until tender. Drizzle with glaze; top with cheese.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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