Pork Tenderloin With Sweet And Tangy Sauce Food

TANGY PORK TENDERLOIN

Steps:

• Place pork tenderloins in a large resealable plastic bag or shallow glass container. In a bowl, combine the remaining ingredients; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally. , Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side or until meat juices run clear and a thermometer reads 160°-170°. , In a saucepan, warm the reserved sauce; serve with pork.

PORK TENDERLOIN WITH SWEET AND TANGY SAUCE

Steps:

• Preheat grill to medium.
• In a small saucepan stir together the ketchup, brown sugar, soy sauce, gingerroot, garlic and dry mustard; bring to a boil.
• Set aside a 1/4 cup of the sauce in the refrigerator.
• Prepare grill for indirect cooking.
• Cook tenderloin, covered for 20 minutes; brush with the sauce.
• Grill 15-20 minutes more or until meat thermometer reaches 160 degrees F. Slice and serve with reserved sauce.

TANGY ROASTED PORK WITH DUCK SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Coat a large roasting pan with cooking spray.
• Season pork all over with salt and black pepper and place in prepared pan. In a small bowl, whisk together soy sauce, molasses, hot mustard, and garlic powder. Brush soy sauce mixture all over pork. Roast for 30 minutes, or until an instant-read thermometer registers at least 160 degrees F. Remove from oven and let pork rest for 10 minutes. Cut crosswise into 1/4-inch thick slices.;
• While the pork is roasting, in a small saucepan, combine plum preserves, chutney, vinegar, sugar, and ginger. Set pan over medium heat and bring to a simmer for about 10 to 15 minutes. Remove from heat.
• Toss somen noodles with scallions and peanut oil.
• Remove pork from the oven. Serve 2/3 of the pork with all of the plum sauce and somen noodles. Reserve remaining pork, about 12 to 16 thin slices, for paninis.

SWEET AND SPICY SHREDDED PORK

Steps:

• Preheat the oven to 350 degrees F. Rinse and dry the pork shoulder.
• Mix together the brown sugar, garlic, cumin, salt, and cayenne. Rub the mixture generously and evenly over the pork shoulder.
• In a large roasting pan or Dutch oven, add the chopped onions, broth, and cola. Place the seasoned pork in the Dutch oven and roast for 4 to 6 hours, checking the pork every hour for tenderness and liquid level.
• When the pork is tender enough that it is falling apart, shred it with a fork. Reserve the juices and pour them over the shredded pork before serving.

SWEET AND SPICY GRILLED PORK TENDERLOIN

Steps:

• Marinade -- In a large baggie add all the ingredients, close and shake well. Add the pork tenderloins and let marinade.
• Grill -- Let set at room temp 20-30 minutes to take the chill off and then grill. After grilling cover and rest 5-10 minutes. Slice and enjoy.

TROPICAL SWEET AND SPICY PORK TENDERLOIN

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork; cook until browned, 4-6 minutes. Remove., In same skillet, cook onion and pepper until softened, 2-4 minutes. Add garlic; cook 1 minute. Return pork to pan; stir in chicken stock. Cook, covered, until pork is tender, about 5 minutes., Stir in next 5 ingredients; simmer, uncovered, until sauce is thickened, about 5 minutes. Serve with rice.

TANGY GRILLED PORK TENDERLOIN

Steps:

• Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
• Prepare the grill for indirect heat.
• Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).

SWEET AND SASSY PORK TENDERLOIN

Steps:

• Preheat an outdoor grill for medium-high heat. Cut tenderloin into 9 slices and brush with olive oil. Season to taste with freshly ground black pepper.
• Place the meat onto preheated grill. Grill until no longer pink in the center, 3 to 4 minutes per side. When finished, place pork on a plate, and allow to rest for 5 minutes.
• While pork is cooking, stir together sugar, Worcestershire sauce, vinegar, Dijon mustard, onion, garlic, red pepper flakes, and horseradish in a small saucepan. Bring to a simmer over medium heat, and stir until smooth. Pour sauce over sliced tenderloin to serve.

ROASTED PORK LOIN WITH SWEET TANGY SAUCE

Steps:

• Preheat oven to 325°F.
• In a bowl, combine sage, salt, pepper, and garlic.
• Rub roast with olive oil so rub will stick to the roast.
• Rub mix all over roast.
• Cover with plastic wrap tightly.
• Marinate for about 2 hours (if you don't have time for that it'll still be fine.
• Sprinkle the Worcestershire sauce on right before you put it in the oven.
• Place roast in either a roasting pan or glass dish on top of the onion.
• Pour 1/4 cup water in bottom.(don't pour it over the roast).
• Place in oven on middle rack.
• Cover for the first 2 hours then uncover for remaining time.
• Bake approximately 3 hours or until internal temperature is at least 150°F depending on your desired doneness.
• Meanwhile, place sugar, flour,vinegar, water and soy sauce in small saucepan. Heat, stirring occasionally until mixture begins to bubble and thicken slightly.
• Brush roast with glaze 3 or 4 times during last half hour of cooking.
• When roast is done (I use a meat thermometer to ensure that it's done). Take out of oven, pour remaining glaze on and let rest set about 10 minutes before carving.