Miso Glazed Pork Tenderloin Recipe 55 Food

MISO GLAZED PORK TENDERLOIN

Steps:

• Preheat oven 350 degrees. Place tenderloin on baking sheet and bake until internal temp is 145 degrees about 1/2 hour.
• Mix remaining ingredients together. Place tenderloin in skillet and pour the miso mixture over top. Cook on medium high heat until miso is thickened and coating the pork.

STICKY BBQ-GLAZED PORK TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
• Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
• Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
• Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
• Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
• Heat a grill pan or grill over medium heat.
• Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.

MISO AND CITRUS-GLAZED PORK TENDERLOIN WITH ROASTED BRUSSELS SPROUTS AND APPLES

Steps:

• Preheat oven to 375ºF.
• Place first eight ingredients into a small pan and bring to a simmer on medium-high heat.
• Reduce to low heat and let cook for 15 minutes, stirring occasionally.
• Remove from heat and let cook for 5 minutes. The glaze should thicken noticeably.
• Place sliced apples and sprouts into a large, prepared baking dish.
• Heat a large pan on high heat and sear tenderloin on all sides and then place into baking dish.
• Spoon glaze generously over pork, reserving about 2 tablespoons.
• Place into oven and let bake, uncovered for 25 minutes.
• Remove from oven and spoon remaining glaze on top.
• Turn oven to high broil, return the tenderloin to the oven and let cook until the glaze begins to caramelize, about 6-8 minutes.
• Remove from oven, transfer to a cutting board, tent with tin foil and let rest for at least 5 minutes.
• Transfer roasted apples and brussels sprouts to a serving dish and cover to keep warm.
• Optional step: place remaining drippings in the baking dish into the small pan used to make the glaze and cook on medium-high heat until reduced by about one half. This can be used to sauce the plate when serving.
• Slice tenderloin to desired thickness and serve with a side of apples and brussels sprouts and top with sauce.

MISO GLAZED GRILLED PORK TENDERLOIN

Steps:

• Remove the silverskin from both tenderloins, and set them on a flat work surface with the silverskin-removed-side facing down. Hold the thick end with a paper-towel and use the tines of a fork to score the entire length. Score each tenderloin 5 times so that they have shallow groves over the entire length. Prepare the brine adding 1-1/2 quarts of water to a large bowl and dissolving 3 tablespoons of salt. Brine tenderloins at room temperature for an hour. fter an hour of brining, remove the tenderloins and use paper towels to pat them dry. Put one tenderloin with the scored-side-up and lay the second tenderloin with the scored-side-down, arranging so that the thick-end of one tenderloin is set over the tapered-end of the other tenderloin. Cut five lengths of kitchen twine approximately 14″ long. Spray the twine with kitchen spray, and tie together the tenderloins spacing the twine evenly. Brush roast with vegetable oil and sprinkle evenly with pepper. MISO GLAZE: Bring sake and mirin to boil over medium. Whisk in miso and sugar until smooth. remove from heat and continue to whisk until sugar dissolved. Add rest of ingredients. GRILLING: turn all burners on high and cover for 15 minutes. LEave primary on high and turn off other burners. Clean and oil grill and place cook on cooler side of grill until 115 degrees-22-28 minutes flipping and rotating halfway through. Slide to hotter side of grill until browned on all sides-4-6 minutes. Brush top with 1 tbsp of glaze and grill till chars a little-2-3 minutes. Repeat with remaining sides until 140 degrees. Tent for 10 minutes and serve with remaining glaze.

MISO BRAISED PORK

Steps:

• Heat canola oil in a large Dutch oven over medium-high heat until hot. Sear pork slices until well browned on both sides, then remove. Stir in the garlic and ginger, cook until fragrant, about 30 seconds. Add the water, soy sauce, brown sugar, and miso; bring to a simmer, scraping the bottom of the pan to dissolve the caramelized juices.
• Place pork into pot, add additional water if needed to cover pork with the sauce. Then, reduce heat to medium-low, cover, and simmer for 3 hours until the pork is tender, and the sauce has thickened.

MISO-GLAZED PORK TENDERLOIN RECIPE - (5/5)

Steps:

• In small saucepan, bring miso paste, honey, garlic, vinegar, sesame oil and 3/4 cup water to boil; reduce heat and simmer until reduced to 1/3 cup, about 8 minutes. Meanwhile, in large ovenproof skillet, heat vegetable oil over medium-high heat. Sprinkle pork with pepper, sear until browned all over, about 7 minutes. Remove 1 tbsp of the miso mixture and brush over pork, reserving remainder. Roast in 400 F oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 16 minutes. Let stand for 5 minutes before slicing. Serve drizzled with remaining miso mixture.