Pork Tenderloin With Fig Orange Glaze Food

PANKO-CRUSTED PORK TENDERLOIN WITH FIG GLAZE

Steps:

• Preheat the oven to 450 degrees F. Set a wire rack inside a rimmed baking sheet.
• In a medium skillet, combine the panko, 2 teaspoons of the herbes de Provence, 2 teaspoons salt, several grinds black pepper and the olive oil. Toast the panko over medium heat watching carefully and stirring occasionally, until golden brown, about 3 minutes.
• Prepare your breading station with three shallow baking dishes or plates big enough to fit the pork: Put the flour in one dish. Whisk the eggs with the 2 tablespoons fig butter in the second dish. Transfer the toasted panko to the third dish.
• Season each pork tenderloin generously with salt. Coat each in the flour, shaking off the excess. Dip in the egg and fig mixture. Coat with the panko, pressing gently to adhere. Place on the prepared baking sheet. Insert a probe thermometer into the middle of one tenderloin (or use an instant-read thermometer to check the temperature after the suggested roasting time). Bake until cooked through and reaches 145 degrees F on the thermometer, 20 to 25 minutes.
• About 5 minutes before the pork is done, make the fig glaze: Combine the remaining 1/3 cup fig butter with 1/3 cup water, the vinegar, the remaining 1/2 teaspoon herbes de Provence, 1/2 teaspoon salt and a few grinds black pepper in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring occasionally, until slightly thickened but still pourable, about 5 minutes. Add the butter and swirl the pan until the butter melts and creates a shiny glaze.
• Slice the pork and serve with the fig glaze on the side.

HOLLY CLEGG

Steps:

• 1 In plastic resealable bag, combine fig preserves, chili powder, garlic, vinegar, and soy sauce. Season tenderloins to taste and place in bag. Refrigerate one hour or longer, time permitted. 2 Preheat oven 350°F. Place tenderloin on baking sheet covered with foil. Cover tenderloins with some of the marinade, toss out remaining marinade. 3 Cook tenderloins, basting after 20 minutes with marinade in pan and continue cooking another 20 minutes or until thickest part of tenderloin registers 160°F.

FIG-GLAZED PORK TENDERLOIN

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add preserves, juice, vinegar, Worcestershire sauce, garlic and curry powder to same pan; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes before serving.

BALSAMIC-GLAZED FIG & PORK TENDERLOIN

Steps:

• Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside., On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze., Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.

ORANGE GLAZED PORK TENDERLOIN

Steps:

• Combine juice, vinegar and soy sauce and marinade pork for at least one hour or over night in the refrigerator.
• Warm marmalade in a small pan over medium heat until melted. Reserve 1/4 cup for basting.
• Grill pork until it reaches 145 degrees F with a 3 minute rest, basting with marmalade for the last 5-10 minutes or cook in oven at 375 until cooked through.
• Slice pork and serve with remaining warmed marmalade on top.

PORK LOIN WITH FIG AND PORT SAUCE

Steps:

• For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
• For the pork: Preheat the oven to 425 degrees F.
• Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
• Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
• Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

ORANGE GLAZED PORK TENDERLOINS

Steps:

• Heat oil in a heavy nonstick skillet. Brown pork on both sides; sprinkle with pepper and garlic powder. Continue cooking pork while combing Worcestershire sauce and orange juice concentrate. Pour sauce over meat; add green onions and cook over low heat until sauce is thick and glazed. Serve with fresh orange slices if desired.

ORANGE-GLAZED PORK LOIN

Steps:

• Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.

ORANGE-GLAZED PORK TENDERLOIN

Steps:

• In a small saucepan, all the orange juice, marmalade, maple syrup, red wine vinegar, and garlic. Whisk together over hight heat. Boil for 5-8 minutes, whisking occasionally until sauce is slightly thickened. Divide glaze in half. Keep half of the glaze warm in the saucepan.
• Season the tenderloins with salt and pepper. Over high heat, in an ovenproof skillet, heat the extra-virgin olive oil and sear all sides of the tenderloins. Transfer skillet into a preheated 375°F oven After 10 minutes, brush the tenderloins with half of the glaze. Continue to cook until the internal temperature of the pork reaches 160°F Remove the pork from the skillet and tent with foil to rest for at least 5 minutes before slicing. Slice into 1/2 inch medallions and arrange on serve platter, Drizzle with remaining glaze.

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE

Steps:

• Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
• Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
• Remove the cover and allow the meat and juices to stand for 10 minutes.
• To serve, slice the meat and drizzle with pan juices.
• If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

ORANGE-GLAZED, PORK TENDERLOIN WITH ITALIAN SEASONING

Steps:

• Dissolve salt and sugar in 1 quart of water in a bowl. Add meat and let stand 45 minutes. Rinse, then pat dry.
• Meanwhile, in a small pan, reduce orange concentrate by half over low heat. Stir in garlic and Italian seasoning. Brush pork with glaze and set aside.
• Either build a charcoal fire in half the grill or turn gas grill burners on high for 10 minutes. Lubricate hot grill rack with an oil-soaked rag using tongs.
• Place tenderloins on hot grill rack and close lid; grill until well-seared, about 7 minutes. Turn meat and close lid; grill until well-seared on second side, about 6 minutes longer. Turn off gas grill (or move meat to the charcoal grill's cooler side) and let tenderloins sit in covered until the internal temperature reaches 145 degrees (63 degrees C) on a meat thermometer, about 5 minutes longer.

PORK TENDERLOIN WITH ORANGE-BALSAMIC GLAZE

Steps:

• Preheat oven to 425°F Line a baking pan with parchment paper.
• In a hot non-stick grill pan or skillet sprayed with vegetable spray, sear the tenderloin for about 2 minutes per side or just until browned. Place in the prepared baking pan.
• To make the glaze, combine the 8 ingredients listed for the glaze until smooth. Spoon 1/4 cup of the glaze over the tenderloins and bake for about 20 minutes or until the internal temperature reaches 145 F for medium.
• Reheat the remaining glaze. Slice the tenderloin and serve with the glaze. Garnish with chopped parsley and diced apricots.