Grilled Pork Tenderloin With Cabbage Salad Food

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GRILLED PORK TENDERLOIN WITH SPICE RUB



Grilled Pork Tenderloin with Spice Rub image

Grilled pork tenderloin with a sweet-and-smoky barbecue rub is a healthy and easy dinner recipe that's perfect for spring and summer!

Provided by Blair Lonergan

Categories     Dinner

Time 48m

Number Of Ingredients 8

1 pork tenderloin (about 1 lb.)
2 tablespoons brown sugar
2 teaspoons smoked paprika
1 ½ teaspoons kosher salt
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
Optional, for serving: barbecue sauce

Steps:

  • In a small bowl, combine brown sugar, smoked paprika, kosher salt, chili powder, onion powder and garlic powder.
  • Trim the pork tenderloin of any excess fat and silverskin. Pat the pork dry, and then rub the spice mixture all over the meat.
  • Allow pork to sit at room temperature while preparing the grill.
  • Preheat grill to medium heat and brush the grates with vegetable oil (to prevent sticking).
  • Place pork on the grill. Close the grill and cook 15-18 minutes, turning every few minutes to ensure even cooking. The meat is done when it reaches an internal temperature of 140-145 degrees F. You can baste with the barbecue sauce during the final 1-2 minutes, or just serve warm barbecue sauce alongside the pork for dipping.
  • Remove the tenderloin to a cutting board and allow the meat to rest for about 5-10 minutes before slicing and serving.

Nutrition Facts : ServingSize 1 /3 of the tenderloin, Calories 228.3 kcal, Carbohydrate 14.8 g, Protein 32.1 g, Fat 5.5 g, SaturatedFat 1.8 g, Cholesterol 97.3 mg, Sodium 649.5 mg, Fiber 1 g, Sugar 9.2 g, UnsaturatedFat 0.2 g

BEST DAMN GRILLED PORK TENDERLOIN



Best Damn Grilled Pork Tenderloin image

Mouthwatering, tender, juicy and loaded with amazing flavor, this grilled pork tenderloin is an all-time favorite.

Provided by RecipeTeacher

Number Of Ingredients 10

2 pork tenderloins, 1.25-1-75lbs. each
1/4 cup brown sugar, light or dark
2 tbs smoked paprika
2.5 tsp kosher or course salt
2 tsp ground mustard
1 tsp onion powder
1 tsp ground black pepper
1/2 tsp garlic powder
1 tbs vegetable oil
1/2 tsp cayenne (optional)

Steps:

  • Combine all dry ingredients in a bowl and mix well.
  • Trim pork tenderloins of any excess fat or silver skin, coat with vegetable oil and rub in entire seasoning mixture.
  • Fire up grill to medium/high heat. Make sure grates are well cleaned and oiled. Let grill get good and hot for 5 minutes with the lid closed.
  • Add pork tenderloins and grill for 5 minutes with lid closed, or until pork starts to easily release from the grill. Use tongs and give the pork a 1/4 turn and continue grilling for another 2-3 minutes.
  • Flip pork tenderloins and continue to grill for 2-3 minutes. Then, use tongs and place the remaining sides on the grill for about 1 minute each, just to get them a quick sear. Pork is done when internal temperature reaches 145°(F)
  • Remove pork from grill and let rest for about 5 minutes before serving.

PORK TENDERLOIN WITH ROASTED CABBAGE



Pork Tenderloin with Roasted Cabbage image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 small head green cabbage, cut into 8 wedges
4 tablespoons unsalted butter (2 tablespoons melted)
Kosher salt and freshly ground pepper
2 small pork tenderloins (about 1 3/4 pounds total), trimmed
2 teaspoons ground coriander
1 red bell pepper, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon paprika
2 tablespoons white wine vinegar
1 teaspoon sugar
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 500˚. Place the cabbage on a baking sheet, leaving room for the pork. Brush the cabbage all over with the melted butter; season with salt and pepper. Roast 15 minutes.
  • Meanwhile, rub the pork with salt, pepper and the coriander. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 8 minutes (reduce the heat if the pork is getting too dark). Transfer the pork to the baking sheet with the cabbage; reserve the skillet. Roast the pork and cabbage together until a thermometer inserted in the center of the pork registers 145˚, 13 to 15 minutes; transfer to a cutting board. Continue roasting the cabbage until browned, 5 to 10 more minutes.
  • Melt the remaining 1 tablespoon butter in the reserved skillet over medium-high heat. Add the bell pepper, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the paprika and stir until toasted, 30 seconds. Stir in the vinegar and sugar, then pour in 1/3 cup water, scraping up the bottom of the skillet. Cook until a thin sauce forms, 1 to 2 minutes; season with salt and pepper.
  • Slice the pork and divide among plates along with the cabbage. Spoon the bell pepper mixture over the pork; top with the parsley.

PORK TENDERLOIN WITH CABBAGE



Pork Tenderloin With Cabbage image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons unsalted butter
1/2 small head red cabbage, cored and thinly sliced
1/3 cup golden raisins
3 tablespoons red wine vinegar, plus more to taste
1 cup apple cider
1/2 teaspoon ground allspice
Kosher salt and freshly ground pepper
2 pork tenderloins (1 3/4 pounds total), halved crosswise
1 tablespoon extra-virgin olive oil
1 1/2 cups low-sodium chicken broth
1 teaspoon all-purpose flour
2 tablespoons horseradish, drained

Steps:

  • Preheat the oven to 400 degrees F. Melt 3 tablespoons butter in a pot over medium-high heat. Add the cabbage, raisins, vinegar, cider, 1/4 teaspoon allspice and 1/2 teaspoon each salt and pepper; bring to a boil. Reduce the heat and simmer, covered, 20 minutes. Uncover and simmer until the liquid is almost gone. Add salt and more vinegar to taste.
  • Meanwhile, sprinkle the pork with the remaining 1/4 teaspoon allspice, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat the olive oil in an ovenproof skillet over medium-high heat. Brown the pork on all sides, then transfer to a roasting pan (reserve the skillet) and roast until a thermometer inserted into the meat registers 145 degrees F to 150 degrees F, 10 to 15 minutes. Transfer to a cutting board.
  • Boil the broth in the skillet until reduced by one-third. Mix the flour and the remaining 1 tablespoon butter, whisk into the broth and boil 1 minute. Stir in the horseradish. Slice the pork; serve with the cabbage and sauce.

Nutrition Facts : Calories 496, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 168 milligrams, Sodium 208 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 46 grams

SPICY THAI PORK TENDERLOIN SALAD



Spicy Thai Pork Tenderloin Salad image

There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 21

1 1/2 pounds boneless pork tenderloin (usually 2 tenderloins)
2/3 cup thinly sliced shallots (about 4 shallots)
2/3 cup chopped cilantro leaves and tender stems
5 tablespoons light brown sugar
6 garlic cloves, grated
5 tablespoons soy sauce
5 tablespoons peanut or grapeseed oil
Juice and zest of 4 limes
3-inch piece peeled ginger root, grated
2 tablespoons Asian fish sauce
1/2 teaspoon kosher salt, more to taste
1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced
8 cups Napa or regular cabbage, thinly sliced
5 whole scallions, trimmed and thinly sliced
2 small Kirby or Persian cucumbers, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 cups cilantro leaves
1 1/2 cups mint leaves
1 cup basil leaves
1 1/4 cups roasted cashews or peanuts, toasted and chopped
1/4 cup unsweetened coconut chips or large flakes, toasted

Steps:

  • Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
  • Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
  • Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
  • In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
  • To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 13 grams, TransFat 0 grams

SPICED PORK TENDERLOIN WITH COLLARD GREEN SALAD



Spiced Pork Tenderloin with Collard Green Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon chili powder
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 small pork tenderloins (about 12 ounces each)
3 tablespoons extra-virgin olive oil
1 bunch collard greens (about 1 pound), stems removed, leaves thinly sliced
1 15-ounce can black-eyed peas, drained and rinsed
1/2 cup jarred Peppadew peppers, drained and roughly chopped
2 scallions, thinly sliced
2 tablespoons apple cider vinegar
1/3 cup crumbled cornbread

Steps:

  • Preheat the oven to 475 degrees F and line a baking sheet with foil. Combine the chili powder, thyme, cayenne and 3/4 teaspoon each salt and black pepper in a small bowl. Rub the pork with 1 tablespoon olive oil and the spice mixture. Transfer to the prepared pan and roast, turning once, until a thermometer inserted into the center of the pork registers 145 degrees F, about 15 minutes. Transfer to a cutting board; let rest.
  • Meanwhile, combine the collard greens, 1 tablespoon olive oil and 1/4 teaspoon salt in a large bowl. Massage the greens with your hands until slightly wilted, about 1 minute. Add the black-eyed peas, Peppadews, scallions, vinegar and the remaining 1 tablespoon olive oil; season with salt and black pepper and toss to combine. Set aside.
  • Toast the crumbled cornbread in a small dry nonstick skillet over medium heat, stirring occasionally, until crisp, 3 to 5 minutes. Slice the pork and serve with the collard greens. Sprinkle the toasted cornbread over the greens.

Nutrition Facts : Calories 460, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 103 milligrams, Sodium 926 milligrams, Carbohydrate 31 grams, Fiber 8 grams, Protein 43 grams, Sugar 5 grams

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