CORNMEAL-AND-CHILE-CUMIN COATED PORK LOIN
Categories Pork Roast Sauté Picnic Low Fat Quick & Easy Pork Tenderloin Cornmeal Spring Gourmet
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Pat pork dry and season with salt and pepper. Stir together cornmeal and cumin and transfer to a plate. Turn pork in cornmeal mixture to coat well and discard any remaining mixture.
- Heat oil in a 10-inch nonstick skillet until hot but not smoking and brown pork, turning, about 3 minutes. Transfer pork to a shallow baking pan and roast in middle of oven until a thermometer inserted diagonally at least 2 inches into pork registers 155°F, 30 to 45 minutes. Let stand, loosely covered, 10 minutes. Cut pork into 12 slices (about 1/4 inch thick).
CORNMEAL AND CUMIN PORK LOIN
Make and share this Cornmeal and Cumin Pork Loin recipe from Food.com.
Provided by Tebo3759
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Season pork with salt and pepper.
- Mix cornmeal and cumin together.
- Turn pork in this mixture to coat.
- Heat oil in a skillet til hot but not smoking.
- Brown pork, turning, about 3 minutes.
- Transfer pork to a roasting pan.
- Roast at 350°F for 25 to 30 minutes until internal temperature registers 155°F.
- Let stand 10 minutes loosely covered.
- Slice and serve.
Nutrition Facts : Calories 359.8, Fat 25.1, SaturatedFat 7.2, Cholesterol 89.3, Sodium 74.9, Carbohydrate 3.6, Fiber 0.4, Sugar 0.1, Protein 28.6
PORK TENDERLOIN WITH SEASONED RUB
For an elegant main course, try Ellie Krieger's Pork Tenderloin with Seasoned Rub recipe, a succulent roast spiced with cumin and coriander from Food Network.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
- In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
CUMIN AND GINGER RUBBED PORK TENDERLOIN
Provided by Anne Burrell
Time 2h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the cumin seeds in a small saute pan and bring to a medium heat. Toast the cumin seeds until they become very aromatic, 3 to 4 minutes. Put the cumin seeds and the crushed red pepper in a spice grinder and pulse until the mix becomes a fine powder. In a small bowl combine the cumin powder with the garlic and ginger. Season the pork with salt and rub with the cumin powder mix. Let the pork hang out in the fridge for 2 hours or up to overnight. Remove from the fridge half an hour before you want to cook it.
- Preheat the oven to 400 degrees F.
- Coat a large saute pan with olive oil and bring to a high heat. Sear the pork on all sides. Put the saute pan with the pork into the oven. Roast the pork, turning it over halfway through the cooking time, 5 to 7 minutes.
- Remove the pork from the oven and let rest for 10 minutes before carving. Slice the pork into 1/2-inch thick slices on the bias.
CINNAMON PORK TENDERLOIN
The marinade for this grilled pork tenderloin is laden with lots of wonderful flavors, like cinnamon, honey and garlic. It turns out perfectly every time and always impresses. -Cathleen Bushman, Geneva, Illinois
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the first six ingredients. Add the pork; seal bag and turn to coat. Refrigerate 4-6 hours. , Drain and discard marinade. Grill pork, covered, over medium heat for 15-20 minutes or until a thermometer reads 160°, turning occasionally. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 76 calories, Fat 2g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 258mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 12g protein.
ROASTED PORK TENDERLOIN WITH SAGE CORN BREAD CRUST
Steps:
- Preheat oven to 425°F.
- Pat pork dry and sprinkle with salt and pepper.
- Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan.
- Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Remove pan from heat and stir in crumbs, sage, and salt and pepper to taste.
- Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs. Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, 20 to 25 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160°F).
PARSLEY AND PARMESAN CRUSTED PORK TENDERLOIN
An easy way to dress up pork for your family or for guests! Serve with egg noodles or rice.
Provided by Leanne Cooke
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
- Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside.
- Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
- Sprinkle the bread crumb mixture over the mustard coating.
- Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Allow pork to rest for 5 minutes before slicing.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.3 g, Cholesterol 79.4 mg, Fat 6.8 g, Fiber 1 g, Protein 31 g, SaturatedFat 2.7 g, Sodium 928.5 mg, Sugar 1 g
CUMIN AND LIME ROASTED PORK TENDERLOIN
Make and share this Cumin and Lime Roasted Pork Tenderloin recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 500°.
- Trim the sliver skin or connective tissue from the tenderloins using a very sharp, thin knife.
- Place tenderloins on a rimmed nonstick cookie sheet; coat them with the lime juice, rubbing the juice into the meat.
- Drizzle olive oil over the tenderloins, just enough to coat (about 2 tablespoons).
- Season the meat with the cumin, coriander, salt, and pepper.
- Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits.
- Roast for 20 minutes; remove from oven and let rest for a few minutes, tented loosely with foil.
- While the pork is cooking, preheat a skillet over med-high heat with 2 tablespoons olive oil and the butter.
- Add in the onions, jalapenos, bell pepper, chopped garlic, corn, salt, and pepper; cook 4-5 minutes, or until the onions are tender.
- Sprinkle with the flour, and continue cooking 1 minute.
- Whisk in the chicken stock and heavy cream; bring mixture to a simmer and then lower the heat to medium-low; cook until it is thick and creamy, about 5 minutes.
- Add in the parsley and cilantro; taste and adjust seasonings with salt and pepper.
- Slice the rested roasted pork; serve with spicy creamed corn.
Nutrition Facts : Calories 827.7, Fat 46.8, SaturatedFat 17.5, Cholesterol 224.4, Sodium 443.3, Carbohydrate 45.5, Fiber 5.5, Sugar 3.5, Protein 61.5
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GLAZED PORK TENDERLOIN WITH CUMIN-SPIKED CORN PUREE
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- In a food processor, puree the tomatillos with the jalapeños, scallions, rosemary, one-fourth of the garlic, 2 tablespoons of the olive oil and 1 tablespoon of the honey. Pour the puree into a sturdy resealable plastic bag. Add the pork tenderloins, coat well and refrigerate overnight.
- In a medium saucepan of boiling water, cook the corn until just tender, about 3 minutes; drain. In a food processor, puree the corn with the yellow pepper.
- In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion, ham and remaining garlic and cook over moderate heat until the onion is softened, about 7 minutes. Add 2 tablespoons of the pisco and light carefully with a long match. When the flames die down, add the corn and pepper puree and 1 cup of the stock and simmer over low heat for 15 minutes, stirring occasionally. Add the parsley and cumin and season with salt and pepper. Cover and set aside.
- Remove the pork tenderloins from the marinade; reserve the marinade. In a large skillet, heat the remaining 3 tablespoons of olive oil. Season the tenderloins with salt and pepper, add them to the skillet and cook over moderate heat until browned on every side, about 1 minute per side. Add the remaining 1/4 cup of pisco and light carefully with a long match. When the flames die down, add the reserved marinade and the remaining 1 1/2 cups of stock and bring to a boil. Cover and simmer over moderately low heat, turning occasionally, until the pork is pink in the center, about 20 minutes.
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