GRILLED SPICY PORK TENDERLOIN
Tender and full of flavor, this juicy tenderloin couldn't be much more convenient on hectic weeknights. Make ahead the night before, marinate during the day, then grill when you get home. Mary Ann Lee - Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight., In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside., Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 495mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
BALSAMIC ROAST PORK TENDERLOINS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F.
- Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
- Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
- Let meat rest, transfer to a carving board, slice and serve.
PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY
The chutney also works well as an accompaniment to chicken, duck or lamb.
Categories Ginger Roast Pork Tenderloin Rhubarb Bon Appétit
Yield Serves 4
Number Of Ingredients 17
Steps:
- For chutney:
- Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
- For pork:
- Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.
GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE
This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!
Provided by MCabrera75
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
- Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
- Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
- Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g
30 MINUTE ROASTED PORK TENDERLOIN RECIPE
For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing in the oven. The spice blend you use is up to you; we love using a spicy steak spice blend or fresh herbs like rosemary and thyme. We love to serve this pork over polenta or mashed potatoes.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 30m
Yield Makes approximately 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked. Use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels. Then generously season with salt and pepper.
- Heat a tablespoon of oil in a large cast-iron skillet or heavy-bottomed oven-safe frying pan over medium heat. Add the pork tenderloins and cook, occasionally turning, until browned all over, about 2 minutes per side. Scatter the seasoning blend or herbs over the pork.
- Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F.
- Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes. While pork is resting, place the skillet back over medium heat. Add the apple cider and simmer until reduced by half. Add butter then serve drizzled over pork.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 265, Protein 34 g, Carbohydrate 4 g, Fiber 0 g, Sugar 3 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 101 mg
GRILLED LAMB SANDWICHES WITH GRILLED SPRING ONIONS WITH SAGE AIOLI AND SUNDRIED TOMATO TAPENADE
Provided by Bobby Flay
Yield 8 servings
Number Of Ingredients 21
Steps:
- Using a sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Brush the lamb with 1/4 cup of the olive oil and sprinkle with herbs. Place in a baking dish, cover and let marinate in the refrigerator overnight.
- Preheat grill. Brush green onions with some of the remaining oil and and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until almost cooked through. Remove to a plate.
- Remove lamb from marinade and season with salt and pepper to taste. Grill the lamb until the thickest part registers 135 degrees F. for medium rare, turning occasionally, about 30 minutes. Transfer to a platter and tent with foil. Let stand 10 minutes.
- Brush bread with some of the olive oil and grill, cut side down for until lightly golden brown, about 1 minute.
- Chop onions. Cut lamb diagonally into thin slices. Serves with green onions, aioli and tapenade.
- Sage Aioli: Puree garlic, oil and sage in a food processor until smooth. Add the mayonnaise and lemon juice and process until combined. Season with salt and pepper to taste.
- Sun-dried Tomato-Black Olive Tapanade: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.
PORK TENDERLOIN WITH SWEET ONION-RHUBARB SAUCE
Found this recipe in EatingWell June 2007 issue. I have made this twice already and it is oh so good! My husband who SWORE he hated Rhubarb absolutely loved this recipe! The Onion-Rhubarb sauce also tastes very good over fresh steamed Green Beans. A Strawberry-Rhubarb pie for dessert will top it off nicely!
Provided by CrazyInMaine
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Mix 1 teaspoons oil, coriander, 1/2 teaspoons salt and pepper in a small bowl. Rub the mixture into pork. Heat 1 TSP oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until brown on all sides, 5 to 7 minutes. Transfer the pan to the oven and roast the pork until and instant-read thermometer registers 145 Degrees F, 15 to 17 minutes. Let rest 5 minutes before slicing.
- Meanwhile, heat the remaining 2 TSPS. oil in a large nonstick skillet over medium heat. Add onion and the remaining 1/2 teaspoons salt; cook, stirring occasionally, until browned, 7 to 8 minutes. Add 2 TBSPS. water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoons at a time, if necessary to prevent burning. Stir in rhubarb, vinegar and brown sugar and cook, stirring often, until the rhubarb has broken down, about 5 minutes. Spoon the sauce over the sliced pork and sprinkle with chives.
Nutrition Facts : Calories 262, Fat 8.8, SaturatedFat 2, Cholesterol 73.7, Sodium 504.6, Carbohydrate 20.4, Fiber 2.1, Sugar 15.7, Protein 24.6
PORK TENDERLOIN WITH SPICY RHUBARB GLAZE AND GRILLED SPRING ONIONS
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h10m
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- In a medium saucepan over medium heat, melt the butter. Add the onions and rhubarb and cook until softened, about 8 minutes. Add the pomegranate juice, honey, soy sauce, red pepper flakes and a pinch of salt and pepper. Simmer until the liquid is reduced by half, 6 to 8 minutes. Transfer to a blender and puree. Strain and reserve.
- Heat a grill pan or grill over medium heat. Spread the spring onions in a single layer on a sheet pan. Drizzle with 1 tablespoon of the oil and sprinkle with smoked salt and pepper; toss to coat. Grill the spring onions, turning occasionally, until tender and charred in spots, 10 to 15 minutes.
- Rub the pork with salt and pepper and the remaining tablespoon oil. Place the pork on a sheet pan fitted with a rack. Roast the pork for 10 minutes, then reduce the oven temperature to 325 degrees F.
- Brush the pork on all sides with the glaze and return to the oven. Continue to roast, repeating the basting twice, until the internal temperature reaches 145 degrees F, about 40 minutes. Baste again when it comes out of the oven.
- Let the pork rest for 10 minutes. Slice the pork into medallions. Brush some glaze on the plate and arrange the medallions on the glaze. Serve with the onions. Garnish with the almonds, mint and more smoked salt.
GRILLED PORK TENDERLOIN WITH BOURBON GLAZE
I served this over the summer when we had houseguests and everyone wanted the recipe.It's a Kentucky-style barbeque with a paprika-based rub first and then a delicious bourbon glaze to finish the tenderloin.I think this would be good with baby back ribs too!Prep time does not include marinading time.
Provided by Leslie in Texas
Categories Pork
Time 36m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Trim any excess fat or sinews off the tenderloin and arrange the meat in a baking dish.
- To make the rub, place the rub ingredients in a small bowl and mix well with your fingers.
- Sprinkle this mixture over the pork on all sides, and rub it into the meat.
- Marinate the meat in the refrigerator for 2 hours.
- To make the glaze, melt the butter in a saucepan over medium heat.
- Add the garlic and cook for 1 minute.
- Add the bourbon and the rest of the glaze ingredients and briskly simmer the mixture over high heat, whisking well, until thick and syrupy, 2 to 4 minutes.
- Remove from the heat and add salt and pepper to taste: the mixture should be highly seasoned.
- Pour half the glaze into a small bowl.
- Grill the pork tenderloin over high heat until golden brown and cooked through, 3 to 4 minutes per side, 12 to 16 minutes in all.
- Internal temperature should be 160 drgrees.
- For the last 5 minutes, baste the tenderloin on all sides with the bourbon glaze in the bowl.
- Transfer the tenderloin to a cutting board and thinly slice on the diagonal.
- Arrange the pork on plates or a platter and spoon the remaining glaze in the saucepan on top.
- Serve at once.
Nutrition Facts : Calories 419, Fat 17.9, SaturatedFat 9.4, Cholesterol 141.1, Sodium 1259.1, Carbohydrate 17.8, Fiber 0.9, Sugar 15.8, Protein 35.8
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