Maple Curry Pork Tenderloin Food

CURRY PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
• Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
• In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
• Bake in preheated oven for 45 minutes.

PORK TENDERLOIN WITH CHIPOTLE-MAPLE MOP

Steps:

• Position a rack closest to the broiler and preheat to high. Combine the coriander, garlic powder, and ginger. Brush the tenderloins with the oil and rub all over with spices. Season with salt and pepper, to taste. Lay the pork on a small shallow pan and broil until golden, turning once, about 5 minutes per side. (An instant-read thermometer should register 130 degrees F when inserted into the thickest part of the meat.)
• Meanwhile, for the sauce: Whisk the syrup, vinegar, hot sauce, and salt together in a small bowl. Set about half the sauce aside. Generously brush the tenderloins all over with the remaining sauce. Return to the broiler and cook, turning once, until a deep rich brown, about 2 to 3 minutes. Set meat aside for 5 minutes to rest before slicing. Serve with reserved sauce for drizzling over the meat.
• 1. Lay the tenderloin on your work surface and slip a sharp knife under the surface of the silver skin. Keeping your knife flat against the meat, make your first cut by slicing away from you and toward the end of the tenderloin.
• 2. Lift the unattached portion of the silver skin up and place your knife at the point where the skin meets the tenderloin. Slice to separate.
• 3. Continue moving down the length of the tenderloin, pulling and slicing until the silver skin is completely removed.

MAPLE ROASTED PORK TENDERLOIN

Steps:

• Trim pork of all visible fat.
• Whisk together all remaining ingredients; pour over pork and marinate in refrigerator for 1 hour.
• Put pork and marinade it a small roasting pan or baking dish.
• Roast uncovered for 40 minutes at 350 F.
• Pork should still be slightly pink in the middle.
• Let pork stand for 10 minutes (it will continue to cook).
• Cut into thin slices.
• Drizzle sauce over pork.
• Serve.

MAPLE-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Mix seasonings; sprinkle over pork. In a large nonstick skillet, heat butter over medium heat; brown tenderloins on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes., Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil, stirring to loosen browned bits from pan. Cook and stir until slightly thickened, 1-2 minutes; remove from heat., Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145°, 7-10 minutes, brushing halfway through with remaining glaze. Let stand 5 minutes before slicing.

MAPLE-GARLIC MARINATED PORK TENDERLOIN

Steps:

• Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
• Preheat grill for medium-low heat.
• Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.
• Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.

GREEN CURRY PORK TENDERLOIN

Steps:

• Tenderloin:
• Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin; close bag, pressing out air. Chill, turning once, 4-12 hours. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
• Preheat oven to 250°F. Heat grapeseed oil in a large ovenproof skillet over medium-high. Cook tenderloin, turning occasionally, until browned on all sides, about 5 minutes. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 130°F, 20-25 minutes. Transfer to a cutting board; let rest at least 10 minutes before slicing.
• Sauce and assembly:
• While meat is cooking, heat 1 Tbsp. oil in a large saucepan over medium. Cook shallot and garlic, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes. Add coconut milk, bring to a simmer, and cook until reduced by half, 20-25 minutes. Let curry mixture cool.
• Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and 2 Tbsp. water; blend until very smooth. With motor running, add remaining 1/2 cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
• Serve pork over sauce topped with cilantro and pumpkin seeds.
• Do Ahead
• Sauce can be made 1 day ahead. Cover and chill.

MAPLE-ORANGE PORK TENDERLOIN

Steps:

• In a bowl, combine the first nine ingredients. Pour 2/3 cup into a separate bowl. Add pork; turn to coat. Cover and refrigerate for 1 hour. Set aside remaining maple mixture until serving., Drain and discard marinade. Place pork in a roasting pan lined with heavy-duty foil. Bake, uncovered, at 375° for 30-40 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Drizzle with reserved maple mixture.

MAPLE APPLE PORK TENDERLOIN

Steps:

• Season pork tenderloin with spices in recipe #5408, wrap in plastic wrap, and marinate for 4 hours or overnight.
• Grill 15-20 minutes until done.
• In a small saucepan, spray non-stick coating spray and add diced apple.
• Cook over medium heat for 10 minutes.
• Add nuts and maple syrup (the real thing, not pancake syrup) and continue to cook for 3 to 4 minutes.
• Remove from heat and let stand until pork is done.
• Slice pork, place on serving plate, and spoon maple apple sauce on top.
• Serve with Uncle Ben's Long Grain & Wild Rice.

MAPLE BEER PORK TENDERLOIN

Steps:

• In a sauce pan (med. heat), melt butter and add onion, until transparent.
• Turn heat up to high, add beer, dijon and maple syrup.
• Bring to a boil stirring, until it foams and rises.
• Remove from heat and let cool at room temp.
• Once cooled, put your roast in a large freezer bag, and pour marinade inside.
• Let stand in fridge for at least 6 hrs, I prefer overnight.
• Remove roast from bag, and pat dry.
• Put in a shallow roasting pan, preheat oven to 425 F, and roast til' meet thermometer reads 155 F.
• Let stand for 15 to 20 minutes, cut into thick medallions.
• I serve this with roasted garlic mashed potatoes, and maple glazed carrots and turnips.
• Enjoy!

MAPLE BALSAMIC PORK TENDERLOIN

Steps:

• Heat oven to 350°.
• Slice pork tenderloins crosswise into 1-inch rounds.
• Lightly sprinkle both sides of the medallions with salt and pepper; press both sides into the flour.
• Cover bottom of skillet with olive oil.
• Over medium heat brown pork for about 2 minutes on each side.
• Remove the medallions to a plate.
• Add the mushrooms, shallots and green onions to the pan.
• Cook until mushrooms are just tender.
• Put the pork tenderloin back in the skillet and add balsamic vinegar and maple syrup. Stir to coat all pieces of pork.
• Transfer to a baking pan and place the oven and bake for 30 minutes, stirring once.
• Serve pork with rice, mashed or roasted potatoes.

THAI GREEN CURRY PORK TENDERLOIN

Steps:

• Marinade the Pork: Combine the soy sauce, lime juice, maple syrup and sesame oil in a large resealable plastic bag. Add the prepared tenderloin. Close bag, pressing out the air. Flip a few times to coat the pork in the marinade. Place in the refrigerator and let marinade 2-8 hours. When ready to cook, remove tenderloin from marinade and discard marinade. Season lightly with salt and freshly ground pepper.
• Cook the Pork: Preheat oven to 375°F. Heat oil in a large ovenproof skillet over medium-high heat. Sear tenderloin in hot oil, turning as needed, until browned on all sides, about 5 minutes. Transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 135 - 140F, 10-15 minutes. Transfer pork to a cutting board and let rest at 5 minutes before slicing.
• Prepare the sauce: While the pork is cooking, heat 1 Tbsp. oil in a large saucepan over medium heat. Cook shallot and garlic, stirring regularly, until softened, about 3 minutes. Add the curry paste and cook, stirring constantly, until paste is slightly darkened in colour and very fragrant, about 2 minutes. Add the coconut milk, lime zest, brown sugar and lime juice and stir to combine. Bring to a simmer and continue simmering until reduced and thickened.
• To Serve: Slice pork in to 1/4-inch slices and arrange on a a deep serving platter. Spoon warm sauce overtop. Garnish with chopped cilantro and pumpkin seeds. Serve with rice, if desired.

GREEN CURRY PORK TENDERLOIN

Steps:

• For pork and marinade:
• Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add pork and seal bag. Chill, turning occasionally, at least 8 hours or up to 1 day.
• For cumin-spiced pumpkin seeds:
• Heat oil in a large skillet over medium-high heat. Add pumpkin seeds and toast, shaking pan often, until seeds are brown, about 4 minutes. Add cumin seeds, then gradually add sugar, then lime juice, tossing constantly to coat seeds with melted sugar and juice. Transfer pumpkin seed mixture to a foil-lined baking sheet; spread out and let cool. Season with salt.
• For curry sauce and assembly:
• Heat 1 tablespoon oil in a medium saucepan over medium heat.
• Add shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk and bring just to a boil, stirring and scraping up any browned bits from bottom of pan; reduce heat and simmer, stirring occasionally, until mixture is reduced by half, 10-15 minutes. Remove from heat and let cool.
• Transfer coconut milk mixture to a blender. Add cilantro, lime juice, brown sugar, and 2 tablespoons water and blend until smooth. With motor running, drizzle in remaining 2 tablespoons oil and blend until creamy. Season curry sauce with salt and pepper, return to pan, and cover to keep warm.
• Prepare grill for medium-high heat. Remove pork from marinade; pat dry. Grill pork, turning often, until an instant-read thermometer inserted into the center registers 140°F, 15-20 minutes. Let rest 10 minutes.
• Slice pork and serve with curry sauce and cumin-spiced pumpkin seeds.
• DO AHEAD: Cumin-spiced pumpkin seeds and curry sauce can be made 1 day ahead. Store pumpkin seeds airtight at room temperature. Cover and chill curry sauce.

MAPLE CURRY PORK TENDERLOIN

Steps:

• Trim pork of visible fat.
• Place pork in a large resealable bag.
• Wisk all the ingredients together and pour over pork.
• Marinate for at least 1 hour.
• Transfer pork and marinate to a small roasting or baking pan.
• Roast, uncovered at 350 F for 40 minutes It should still be slightly pink.
• Let stand for 10 minutes before slicing.
• Drizzle with extra sauce and serve.

CURRY PORK TENDERLOIN

Steps:

• 1. Rub pork tenderlions lightly with olive oil. Choose a rub: curry, montreal or mesquite. Make a rub out of the spices. Rub tenderloins with spices. Place any left over oil and spices in a 1 gal zip lock bag and refrigerate for at least 1 hour. I use my broiling pan, and spray with a non stick spray and line bottom pan with foil.
• 2. Preheat oven to 350 degrees on Pure Convection. (Preheat oven to 375 degrees on bake) Place tenderloins on the broiler pan. (You can use a flat roastin rack in a roasting pan)
• 3. Place in center of oven and cook until internal temperature reaches 155 degrees. I like my tenderloins at 165 to 170 degrees for well done.
• 4. Cook time will be about 45 - 50 minutes (155), 60 minutes (170) Let tenderloins sit for 5-10 minutes before carving. Cover with foil. *You may also use a 3-4 pound pork roast with this recipe. Marinate it the same way and cook it at the same temperature. Cook time will be closer to 2 hours for a roast at the size..Yummm yummm yummm