HONEY & SPICE PORK TENDERLOIN RUB
Make our Honey & Spice Pork Tenderloin Rub with spices, tangy dressing and thick honey. Honey & Spice Pork Tenderloin Rub tastes like an island vacation.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Brush meat with 2 Tbsp. dressing. Mix dry seasonings; rub onto meat. Let stand 10 min. Meanwhile, mix remaining dressing and honey.
- Grill meat 20 to 25 min. or until done (145ºF), turning and brushing occasionally with remaining dressing mixture after 15 min.
- Transfer meat to cutting board; cover. Let stand 3 min. before slicing.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 22 g
SPICE RUBBED PORK TENDERLOIN WITH ROASTED BRUSSELS SPROUTS, JALAPENO PESTO AND POMEGRANATE
Steps:
- Preheat the oven to 375 degrees F.
- For the pork tenderloin: To a bowl, add the paprika, brown sugar, coriander, cumin, mustard powder, chili powder, 1 tablespoon salt and 2 teaspoons pepper, and stir to combine.
- Heat 2 tablespoons of the canola oil in a cast-iron pan over high heat until the oil begins to shimmer. Sprinkle the tenderloin on both sides with the seasoning mixture. Sprinkle with salt and pepper. Place the pork in the pan and sear on all sides until golden brown, about 8 minutes.
- Transfer the pork to a wire rack set over a baking sheet. Put the pan into the oven and roast the pork to medium (an internal temperature of 130 degrees F), about 10 minutes. Remove from the oven, tent loosely with foil and let rest for 10 minutes before slicing into 1/2-inch-thick medallions.
- For the pomegranate sauce: Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified.
- For the pesto: Combine the cilantro, cheese, pine nuts, jalapenoes, garlic, and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until emulsified. Scrape into a bowl.
- For the Brussels sprouts: Put the Brussels sprouts on a baking sheet , toss with the canola oil and sprinkle with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, 20 to 30 minutes.
- When ready to serve, reheat the brussels sprouts in a saute pan with the butter. Then add the pomegranate molasses.
- Plating: Place 2 pork medallions cut-side up on a plate. Top with some pomegranate sauce across the pork and a dollop of jalapeno pesto on the top of each pork medallion. Add some Brussels sprouts on the side, garnish with hazelnuts, pomegranate seeds and cilantro.
PORK TENDERLOIN WITH HONEY GARLIC SAUCE
Recipe VIDEO above. Tender, succulent pork fillet seasoned with a rub, seared until golden then baked in a Honey Garlic Sauce until sticky on the outside and juicy on the inside. Simply incredible! (And really, it's SIMPLE!)
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 180C/350F.
- Mix Sauce ingredients together.
- Mix Rub ingredients then sprinkle over the pork.
- Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
- When pork is almost seared, push to the side, add garlic and cook until golden.
- Pour sauce in. Turn pork once, then immediately transfer to the oven.
- Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
- Remove pork onto plate, cover loosely with foil and rest 5 minutes.
- Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
- Remove from stove, put pork in and turn to coat in sauce.
- Cut pork into thick slices and serve with sauce!
Nutrition Facts : Calories 360 kcal, Carbohydrate 29 g, Protein 38 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 127 mg, Sodium 661 mg, Sugar 28 g, ServingSize 1 serving
HONEY GLAZED PORK TENDERLOIN
Pork tenderloin basted with an Asian-style sauce. So easy and so good!
Provided by SAHMCOOK
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
- Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
- Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 209.5 calories, Carbohydrate 18.9 g, Cholesterol 48.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 18.5 g
CHILE AND SPICE-RUBBED PORK TENDERLOIN WITH HONEY-LIME GLAZE
This is a Deen Brothers' recipe and it is absolutely delicious. Although the recipe calls for four tenderloins (2 double packs), the meat disappears fast especially if you have a hungry family or crowd. This is a great entertaining dish for company.
Provided by DailyInspiration
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil; set aside.
- In a small bowl, combine coriander through red pepper and mix well. Store in an airtight container at room temperature for up to six weeks.
- Coat tenderloins with desired amount of chili and spice rub.
- In a large skillet, heat 1 tablespoon of oil over medium-high heat. Cook one pork tenderloin for two minutes or until lightly browned. Remove tenderloin and place on prepared pan. Repeat with remaining oil and tenderloins.
- Bake for 20 minutes or until a meat thermometer, inserted into the thickest part of the meat, registers 155 degrees or to desired degree of doneness. Combine honey and lime juice, drizzle over pork, and garnish with lime wedges (optional).
HONEY SPICE-RUBBED PORK TENDERLOIN
A not quite sweet but not really spicy glaze to throw on tenderloins or chops. Ive made this without the dry mustard (didnt have any) and it tasted great! You can also broil instead of grilling with no problems.
Provided by Michelle_My_Belle
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brush 2 tablespoons of the Catalina dressing over pork.
- Mix dry ingredients; rub onto pork.
- Let stand 10 min (flavor is just fine w/o marinading for long) or refrigerate up to 24 hours to marinate.
- preheat grill to medium heat.
- Place pork on grill; cover.
- Grill 20 min., turning occasionally.
- mix remaining 2 tablespoons dressing and honey.
- Brush some of the honey mixture over pork.
- Continue grilling 5 to 10 min., turning and brushing with honey mixture until pork is cooked through (160°F.).
- Let stand, covered with foil, a few minutes before slicing.
SPICE-RUBBED PORK TENDERLOIN WITH ANCHO CHILE MUSTARD SAUCE
Steps:
- Combine all ingredients in a small bowl and season with salt and pepper.
- Combine chicken stock, apple juice, peppercorns, chipotle and ancho puree in a medium saucepan over high heat and reduce to a sauce consistency. Whisk in mustard and creme fraiche and cook for 1 minute. Season with salt and pepper to taste.
- Combine the butter, thyme, and salt and pepper, to taste, in a food processor until smooth. Place a sheet of parchment paper or waxed paper on a work surface. Arrange the butter along one long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.
- Preheat oven to 400 degrees. Dredge the tenderloin in the spice rub mixture and pat off any excess. Heat olive oil in medium oven-proof skillet until almost smoking. Add the pork tenderloin and sear well on all sides. Place the pan in the oven and continue cooking to medium-well, about 8 to 10 minutes. Let rest and slice into 1-inch pieces on the diagonal. Spoon sauce onto a platter and top with the slices of pork.
COFFEE-RUBBED PORK TENDERLOIN WITH ESPRESSO-HONEY GLACE
Coffee-rubbed pork tenderloin with espresso-honey glace produces a deep, dark, smoky, sweet, deliciously rich flavor combination, perfect for pork!
Provided by Culinary Envy
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 56m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine brown sugar, espresso powder, salt, 2 teaspoons honey powder, garlic powder, smoked paprika, sweet paprika, black pepper, onion powder, cocoa powder, and ground chipotle in a bowl. Mix thoroughly and transfer 1 tablespoon of the rub into a small bowl.
- Place pork tenderloin on a work surface and trim off any silver skin. Pat dry with paper towels. Sprinkle the larger portion of coffee spice rub all over the tenderloin, patting it on with your fingertips. Drizzle 1 tablespoon olive oil on top and rub it in. Let rest at room temperature for 10 minutes.
- Heat 1 tablespoon olive oil and butter in a large, oven-proof skillet over medium-high heat. Add pork; cook until browned on all sides, about 8 minutes.
- Transfer skillet to the preheated oven and roast tenderloin until slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the thickest park of the tenderloin should read at least 145 degrees F (63 degrees C). Remove from the oven, transfer to a serving platter, and let rest for 10 minutes.
- Heat the same skillet over medium heat. Add 1 tablespoon reserved coffee spice rub, water, demi-glace, Dijon mustard, and 1 teaspoon honey powder. Cook, stirring frequently, until sauce thickens, 3 to 4 minutes. Slice tenderloin into rounds and drizzle with the sauce.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 14.2 g, Cholesterol 81.4 mg, Fat 14.1 g, Fiber 0.7 g, Protein 28.4 g, SaturatedFat 4.2 g, Sodium 1736.1 mg, Sugar 7.5 g
SPICE-RUBBED MANGO-GLAZED PORK TENDERLOIN (WEIGHT WATCHERS)
Make and share this Spice-Rubbed Mango-Glazed Pork Tenderloin (Weight Watchers) recipe from Food.com.
Provided by Chesska
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray the grill with nonstick cooking spray. Preheat the grill to medium-high or prepare a medium-high fire.
- To make the glaze, stir together the chutney and the rum in a cup.
- To make the rub, combine the cinnamon, allspice and salt in a cup. Spread the rub all over the pork, then lightly spray with nonstick spray. Place the tenderloin on the grill rack and grill, turning, 10 minutes.
- Continue to grill the pork, turning and brushing with the glaze, until pork reaches 160 F (70 C). Transfer to a cutting board and let rest for 5 minutes. Cut into 12 slices.
Nutrition Facts : Calories 148, Fat 4, SaturatedFat 1.4, Cholesterol 73.7, Sodium 495.3, Carbohydrate 1.2, Fiber 0.7, Protein 23.5
SPICE RUBBED PORK TENDERLOIN
Make and share this Spice Rubbed Pork Tenderloin recipe from Food.com.
Provided by agileangus
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425. Line rimmed sheet pan with foil and coat with nonstick cooking spray. Set aside.
- In small bowl, combine ginger, coriander, garlic powder, onion powder and cayenne. Pat pork dry, and then rub the spice mixture all over the meat. Heat olive oil in large saute pan over medium high heat. Add pork, bending to fit inside the pan if necessary. Sear 2 minutes per side. Move pork to prepared baking sheet and roast 30 minutes til pork reaches a safe internal temperature of 145. Remove from oven, cover and allow to rest for 10 minutes.
- Meanwhile, prepare finishing sauce. In small bowl, whisk together soy sauce, Sriracha and honey. Stir in cornstarch. Transfer to small skillet and bring to a simmer. Remove from heat and stir in cilantro.
- To serve, slice pork tenderloin, allowing pieces to overlap one another. Drizzle with finishing sauce.
Nutrition Facts : Calories 361.3, Fat 11.6, SaturatedFat 3.2, Cholesterol 147.6, Sodium 2133.1, Carbohydrate 10.9, Fiber 1.1, Sugar 3.7, Protein 51.4
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