Pork Tenderloin With Chipotle Sauce Pickled Red Onions Food

PORK TENDERLOIN WITH CHIPOTLE SAUCE & PICKLED RED ONIONS

Steps:

• Place the thinly sliced onion in a bowl with juice 1 lime, half the oregano and a pinch each of salt and pepper. Set aside.
• Dry-fry the whole garlic in a non-stick pan until blackened on both sides, about 8 mins, then peel. Heat the grill. Arrange the thickly sliced onion on a baking tray with the tomatoes, cut-side up. Season and grill until blackened, about 8 mins. Tip into a bowl with the garlic, chipotle paste, 1 tsp chilli powder, 1 tbsp sugar and remaining lime juice. Season and whizz in a blender until smooth. Gently heat through in a pan.
• Rub the pork with the remaining chilli powder, oregano, sugar and seasoning. Grill for 5 mins each side until cooked. Serve sliced in warm tortillas with some sauce, the pickled onions and coriander.

CHIPOTLE CRUSTED PORK TENDERLOIN

Steps:

• Preheat grill for medium-high heat.
• In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
• Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

POTTED PORK TENDERLOIN WITH SWEET ONIONS AND APPLE

Steps:

• Season the pork with fennel, salt, and pepper, and dredge in flour. Heat a few tablespoons extra-virgin olive oil, a couple turns of the pan, in a Dutch oven over medium-high heat. Add the pork and brown the meat. Do this in 2 batches if your pot size demands it. Use a little extra oil if necessary for a second batch. Remove the browned meat to a plate and add the butter to the pan. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with salt and pepper and cover the pan to sweat the onions for 12 to 15 minutes, stirring occasionally. Uncover the pot and raise the heat a bit. When the onions start to brown, add the calvados to the pot. Add the stock, slide the pork back in, and simmer to cook through a few minutes more. Serve from the hot pot.

PICKLED RED ONIONS

Steps:

• Bring water to a boil in a saucepan.
• Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
• Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
• Refrigerate at least 1 hour before serving so that the flavor develops.

CHIPOTLE PORK TENDERLOINS

Steps:

• In a large resealable plastic bag, combine the onion, chipotle peppers, lime juice and garlic; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour., Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the strawberries, green onions, cilantro, lime juice and salt. Gently stir in avocado. Serve with pork.

PORK TENDERLOIN WITH GLAZED RED ONION

Steps:

• In a large resealable plastic bag, combine the thyme, oil, salt and pepper; add pork. Seal bag and turn to coat; marinate at room temperature for 30 minutes., Meanwhile, saute onions in oil until tender; add the wine, raisins, sugar and salt. Bring to a boil. Reduce heat; cook, uncovered, for 45 minutes or until liquid is evaporated. Stir in vinegar and thyme; cook and stir 10 minutes longer to blend flavors. Set aside., Drain and discard marinade. Place pork on a rack coated with cooking spray in a shallow roasting pan. Bake, uncovered, at 425° for 20-30 minutes or until a thermometer reads 160°. Let stand for 5-10 minutes before slicing. Serve with warm red onion topping.

EASY ONE-PAN PORK TENDERLOIN DINNER WITH APPLES AND ONION RECIPE BY TASTY

Steps:

• Pat the pork tenderloin dry and generously season with salt and pepper on all sides.
• Heat 2 tablespoons of canola oil in a large cast iron skillet over medium-high heat, until the oil is shimmering and just starting to smoke.
• Place pork in the hot skillet and sear until well browned, about 1½-2 minutes. Flip and repeat searing on all sides.
• Remove the pork from the skillet and set aside.
• Preheat the oven to 375˚F (190˚C).
• Heat the remaining tablespoon of oil in the skillet.
• Add the onion to hot skillet and toss to coat in the oil. Add the garlic and apples and cook until the apples and onion begin to soften.
• Pour the cider over apples and onion and bring to a simmer.
• Return the pork to the skillet, on top of the apple and onion mixture. Spoon the cooking liquid over the pork and transfer the entire skillet to the oven.
• Bake for 15-20 minutes, until the internal temperature of the pork reaches 145˚F (62˚C.)
• Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. Serve the sliced pork over a bed of the apples and onions.
• Enjoy!

BARBECUED PORK SANDWICHES WITH PICKLED RED ONION

Steps:

• For onion:
• Place sliced onion in medium bowl. Pour boiling water over. Let stand 10 minutes; drain well, then return to bowl. Add juice, vinegar, and salt and stir to blend. Cover and chill at least 2 hours and up to 1 day.
• For vinaigrette:
• Chop garlic with salt to paste; scrape into small bowl. Add barbecue sauce, orange juice, and lime juice to bowl. Gradually whisk in oil. Season vinaigrette to taste with pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
• For pork:
• Blend pepper, smoked paprika, and salt in small bowl. Sprinkle seasoning mix evenly over both tenderloins. Let stand at least 30 minutes and up to 2 hours.
• Spray grill rack with nonstick spray. Prepare barbecue (high heat). Grill tenderloins uncovered 5 minutes, rolling over to sear all sides. Cover grill and continue to cook until thermometer inserted into thickest part registers 145°F, turning often and moving to cooler part of grill as needed, about 15 minutes longer. Transfer to cutting board; let rest 10 minutes.
• Thinly slice tenderloins crosswise into rounds. Mound pork on roll bottoms. Top with well-drained onion slices, then drizzle with vinaigrette. Cover with roll tops and serve, passing extra onion slices and vinaigrette separately.

ROAST PORK TENDERLOIN SLIDERS WITH CRANBERRY SAUCE AND ONIONS

Steps:

• In a small bowl, combine onion, red wine vinegar, and 1/4 teaspoon salt, stirring to dissolve salt. Let stand at room temperature for 2 hours, stirring occasionally.
• Meanwhile, preheat oven to 450 degrees F. Season tenderloin on all sides with salt and pepper. Place tenderloin in shallow pan and roast for 20-25 minutes, or until internal temperature reaches 145 degrees F. Remove pork from oven and let rest 3 minutes. Cut pork into thin slices. Drain onion mixture.
• Arrange bottom halves of rolls on a work surface. Spread with cranberry sauce, and then top with pork and pickled onions, dividing all evenly. Add top halves of rolls and serve.