Rubbed Glazed Grilled Pork Tenderloin Food

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GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE



Grilled Pork Tenderloin with Balsamic Honey Glaze image

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

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon salt
2 tablespoons olive oil, divided
1 (3 pound) pork tenderloin
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard

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

GRILLED PORK TENDERLOIN WITH SPICE RUB



Grilled Pork Tenderloin with Spice Rub image

Grilled pork tenderloin with a sweet-and-smoky barbecue rub is a healthy and easy dinner recipe that's perfect for spring and summer!

Provided by Blair Lonergan

Categories     Dinner

Time 48m

Number Of Ingredients 8

1 pork tenderloin (about 1 lb.)
2 tablespoons brown sugar
2 teaspoons smoked paprika
1 ½ teaspoons kosher salt
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
Optional, for serving: barbecue sauce

Steps:

  • In a small bowl, combine brown sugar, smoked paprika, kosher salt, chili powder, onion powder and garlic powder.
  • Trim the pork tenderloin of any excess fat and silverskin. Pat the pork dry, and then rub the spice mixture all over the meat.
  • Allow pork to sit at room temperature while preparing the grill.
  • Preheat grill to medium heat and brush the grates with vegetable oil (to prevent sticking).
  • Place pork on the grill. Close the grill and cook 15-18 minutes, turning every few minutes to ensure even cooking. The meat is done when it reaches an internal temperature of 140-145 degrees F. You can baste with the barbecue sauce during the final 1-2 minutes, or just serve warm barbecue sauce alongside the pork for dipping.
  • Remove the tenderloin to a cutting board and allow the meat to rest for about 5-10 minutes before slicing and serving.

Nutrition Facts : ServingSize 1 /3 of the tenderloin, Calories 228.3 kcal, Carbohydrate 14.8 g, Protein 32.1 g, Fat 5.5 g, SaturatedFat 1.8 g, Cholesterol 97.3 mg, Sodium 649.5 mg, Fiber 1 g, Sugar 9.2 g, UnsaturatedFat 0.2 g

BEST DAMN GRILLED PORK TENDERLOIN



Best Damn Grilled Pork Tenderloin image

Mouthwatering, tender, juicy and loaded with amazing flavor, this grilled pork tenderloin is an all-time favorite.

Provided by RecipeTeacher

Number Of Ingredients 10

2 pork tenderloins, 1.25-1-75lbs. each
1/4 cup brown sugar, light or dark
2 tbs smoked paprika
2.5 tsp kosher or course salt
2 tsp ground mustard
1 tsp onion powder
1 tsp ground black pepper
1/2 tsp garlic powder
1 tbs vegetable oil
1/2 tsp cayenne (optional)

Steps:

  • Combine all dry ingredients in a bowl and mix well.
  • Trim pork tenderloins of any excess fat or silver skin, coat with vegetable oil and rub in entire seasoning mixture.
  • Fire up grill to medium/high heat. Make sure grates are well cleaned and oiled. Let grill get good and hot for 5 minutes with the lid closed.
  • Add pork tenderloins and grill for 5 minutes with lid closed, or until pork starts to easily release from the grill. Use tongs and give the pork a 1/4 turn and continue grilling for another 2-3 minutes.
  • Flip pork tenderloins and continue to grill for 2-3 minutes. Then, use tongs and place the remaining sides on the grill for about 1 minute each, just to get them a quick sear. Pork is done when internal temperature reaches 145°(F)
  • Remove pork from grill and let rest for about 5 minutes before serving.

STICKY BBQ-GLAZED PORK TENDERLOIN



Sticky BBQ-Glazed Pork Tenderloin image

This dish is packed with flavor: smoke, sweetness and spice combined with beautifully cooked, silky meat. The contrast is delicious, and using a store-bought barbecue sauce makes it simple and quick to prepare.

Provided by Ree Drummond Bio & Top Recipes

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons smoked paprika
1 tablespoon packed brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 pork tenderloins
1 cup store-bought barbecue sauce
2 tablespoons olive oil
Grilled Pineapple Pepper Relish, recipe follows, for serving
1/2 pineapple, cored and sliced into rings
5 tablespoons olive oil
3 jalapeños, halved and seeded (or leave some seeds for more heat)
1 poblano pepper, halved and seeded
1 large red bell pepper, quartered
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
1 tablespoon agave syrup
1 lime, zested and juiced

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
  • Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
  • Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
  • Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
  • Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
  • Heat a grill pan or grill over medium heat.
  • Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.

MUSTARD-GLAZED PORK TENDERLOIN



Mustard-Glazed Pork Tenderloin image

This pork tenderloin with a savory-sweet mustard glaze makes an elegant weeknight dinner or centerpiece roast.

Provided by Jennifer Segal

Categories     Dinner

Time 35m

Yield 6

Number Of Ingredients 9

2 pork tenderloins (1¾ to 2 lbs total)
½ cup (packed) light brown sugar
½ cup grainy Dijon mustard (such as Maille Rich Country Dijon Mustard Blend or Grey Poupon Country Dijon)
½ cup dry sherry
1 tablespoon chopped fresh rosemary
Salt
1 tablespoon vegetable oil, for cooking
Freshly ground black pepper
5 tablespoons unsalted butter, cut into 5 pieces

Steps:

  • Pat the tenderloins dry with paper towels.
  • In a medium bowl, whisk together the brown sugar, mustard, sherry, and rosemary.
  • Place the tenderloins in a baking dish or bowl. Season all over with 1¼ teaspoons salt and pour about one-third of the marinade over top. Turn the tenderloins a few times to coat evenly with the marinade. Marinate for at least 1 hour or as long as overnight (the longer, the better). Cover the remaining marinade and refrigerate until ready to use (it will form the base of the sauce).
  • Preheat the oven to 350°F and set an oven rack in the middle position.
  • Heat the oil in a large cast iron or oven-safe skillet over medium-high heat (see note below if you don't have one of these pans). Add both tenderloins and sear on all sides until nicely browned, 6 to 8 minutes (don't move the tenderloins around between turns; they will brown better if left alone). Transfer the skillet to the oven and cook until the pork registers about 140°F on an instant-read thermometer, 12 to 15 minutes. (To check for doneness without a thermometer, make a slit in the thickest part of the loin; the meat should be mostly white with a slight hint of pale pink, and the juices should run mostly clear.)
  • Remove the skillet from the oven and immediately place an oven mitt or dishtowel over the handle to remind yourself that it is hot (it is easy to forget and burn yourself!). Transfer the tenderloins to a cutting board. Tent with foil and let rest for about 10 minutes, then cut into ¼- to ½-inch slices.
  • Meanwhile, pour the remaining marinade into a small skillet and bring to a gentle boil over medium-high heat. Remove the pan from the heat and, stirring constantly, incorporate the butter one piece at a time. Add ⅛ teaspoon salt and a few grinds of pepper. Taste and adjust seasoning if necessary. Arrange the sliced tenderloin on a platter and drizzle with a bit of the sauce; pass the remaining sauce at the table.
  • Note: If you don't have an oven-proof skillet, transfer the pork to a foil-lined sheet pan after searing. (The foil is just for easy cleanup.) You may need to add a few minutes to the baking time.

Nutrition Facts :

GRILLED PORK TENDERLOIN WITH A BASIC DRY RUB



Grilled Pork Tenderloin with a Basic Dry Rub image

Provided by Food Network

Categories     main-dish

Time 52m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon dried oregano
1 tablespoon coriander seed
1 tablespoon cumin seed
1 tablespoon fennel seed
1 tablespoon mustard seed
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
2 tablespoons Spanish paprika
1/2 tablespoon black pepper
2 bay leaves
1 (1 1/2 pound) pork tenderloin

Steps:

  • Combine all ingredients except the tenderloin and grind in a spice grinder. Cover the tenderloin with the rub and marinate for 30 minutes.
  • Preheat grill or broiler to high. Grill the pork until an inserted thermometer reads 140 degrees F, about 15 to 18 minutes. Let roast rest for 5 minutes before slicing.

PORK TENDERLOIN WITH SPICY RHUBARB GLAZE AND GRILLED SPRING ONIONS



Pork Tenderloin with Spicy Rhubarb Glaze and Grilled Spring Onions image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h10m

Yield 2 to 3 servings

Number Of Ingredients 14

1 tablespoon unsalted butter
1/4 cup finely chopped onion
2 rhubarb stalks, thinly sliced
1/2 cup pomegranate juice
1/4 cup honey
1 teaspoon soy sauce
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
6 small spring onions or scallions, trimmed and halved lengthwise, plus 1/4 cup thinly sliced scallion greens
2 tablespoons extra-virgin olive oil
Smoked flakey salt, for sprinkling
One 1 1/4-pound pork tenderloin
1/4 cup whole almonds, coarsely chopped
Fresh mint leaves, for garnish

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



Grilled Pork Tenderloin With Bourbon Glaze image

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

2 teaspoons coarse salt
2 teaspoons dark brown sugar
2 teaspoons sweet paprika
1 teaspoon black pepper
1 teaspoon mustard powder
1/2 teaspoon garlic powder
4 tablespoons unsalted butter, cut into pieces
1 clove garlic, minced
4 tablespoons Bourbon
4 tablespoons dark brown sugar
2 tablespoons dijon-style mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
salt & freshly ground black pepper
1 1/2 lbs pork tenderloin

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

GRILLED PORK TENDERLOIN WITH ITALIAN RUB



Grilled Pork Tenderloin With Italian Rub image

You will want to grill this over indirect heat. What I do is light one side of my grill and then place the tenderloins on the other side. You do not want the flame directly under the meat.

Provided by Kim127

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 (1 lb) pork tenderloin
1 tablespoon chopped fresh rosemary
1 tablespoon chopped garlic
1 teaspoon dried oregano leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat grill for indirect cooking.
  • Finely chop together rosemary and other spices.
  • Rub into surface of pork tenderloins.
  • Place tenderloins on grill over medium indirect heat.
  • Grill for 25-35 minutes or until internal temperature of the meat reaches 155 degrees.
  • Let the tenderloins rest for about 5 minutes; slice and serve!

Nutrition Facts : Calories 185.4, Fat 5.4, SaturatedFat 1.8, Cholesterol 98.3, Sodium 176, Carbohydrate 0.9, Fiber 0.3, Protein 31.4

GRILLED SPICE RUBBED PORK TENDERLOIN



Grilled Spice Rubbed Pork Tenderloin image

This can also be baked in the oven at 400 degrees until done. Even better cooked on the barbecue grill. Very tender and moist.

Provided by Marie

Categories     Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1 tablespoon italian seasoning
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 teaspoon sugar
1/2 teaspoon cayenne pepper
2 (1 lb) pork tenderloin

Steps:

  • Heat one side of gas grill only to medium hot.
  • Combine all seasonings and stir.
  • Spread spice rub evenly over tenderloins.
  • Place pork loins on the cool side of the grill.
  • Cover and cook for 30 minutes or until meat reaches an internal temperature of 155°.

Nutrition Facts : Calories 186.2, Fat 5.4, SaturatedFat 1.8, Cholesterol 98.4, Sodium 660.2, Carbohydrate 1.1, Fiber 0.2, Sugar 0.7, Protein 31.3

CAJUN GRILLED PORK TENDERLOIN W/ BOURBON-MUSTARD GLAZE



Cajun Grilled Pork Tenderloin W/ Bourbon-Mustard Glaze image

You'll be wishing you made double of this tender and juicy pork tenderloin that is enveloped in an amazing bourbon-mustard glaze. Your guests will be coming back for seconds and thirds! Marguerite, in her Cajun Delights blog says right out that it's "out of this world" delicious and will send your taste buds into orbit, cher!" It's true!

Provided by Jostlori

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs pork tenderloin (two tenderloins, 1 lb each)
2 tablespoons creole seasoning (Zatarains or Tony Cacheres)
1/2 cup dark brown sugar
1/4 cup Bourbon
1/8 cup Worcestershire sauce
1/2 cup cane syrup
2 tablespoons TABASCO® brand Chipotle Pepper Sauce
1/4 cup creole mustard
Tabasco sauce, to taste

Steps:

  • Wash the pork tenderloins and pat dry. Rub them generously with the Cajun rub.
  • Preheat the grill on medium high heat. Place on grill for a few minutes on high. Sear until grill marks appear on all sides of the pork. Blackening will enhance the flavor.
  • Turn the grill down to the lowest heat, or move to the side where they will only receive indirect heat. You want to set the grill to about 325 to 350°F Cover the grill, and let the pork cook for about 30 minutes.
  • Meanwhile, make the glaze by placing all ingredients in a small saucepan and bringing to a boil. Lower heat and cook for 5 minutes, stirring occasionally. Set aside.
  • After 30 minutes on the grill (from Step 3), turn and baste the tenderloin with the bourbon-mustard glaze. Continue grilling for 15 minutes, turn and baste again, and continue grilling for 15 more minutes, for about an hour total.
  • Insert a meat thermometer and when the pork reaches 150°F, remove to a platter. Cover with foil and let rest about 15 minutes. Slice and serve with extra glaze.

MUSTARD-GLAZED PORK TENDERLOIN



Mustard-Glazed Pork Tenderloin image

This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.

Provided by Marian Burros

Categories     dinner, easy, quick, steaks and chops, main course

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds pork tenderloins
3 tablespoons brown sugar
2 tablespoons grainy mustard
2 teaspoons chopped fresh or dried rosemary
2 tablespoons dry sherry

Steps:

  • Pat the tenderloins dry with paper towels.
  • Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
  • Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
  • Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams

RUBBED, GLAZED & GRILLED PORK TENDERLOIN



Rubbed, Glazed & Grilled Pork Tenderloin image

Tender pork is rubbed with a southwest inspired rub then brushed with a tangy sweet sauce and grilled to pork perfection. It's our new, impressive pork favorite from a church cookbook.

Provided by amesandfires

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 pork tenderloin, trimmed of excess fat
2 tablespoons fresh parsley, minced
2 tablespoons fresh oregano or 2 teaspoons dried oregano
1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary, crumbled
1 1/2 teaspoons fresh thyme, minced or 1/2 teaspoon dried thyme, crumbled
1 tablespoon garlic, minced
1 tablespoon instant beef bouillon, base (optional)
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1/4-1/2 teaspoon cayenne pepper
2 tablespoons Dijon mustard
2 tablespoons brown sugar
5 tablespoons honey

Steps:

  • Combine rub ingredients in small bowl. Set aside.
  • Rinse tenderloins under cold water and pat dry with paper towels. Rub with spice mixture and let stand at room temperature for 30 minutes.
  • Meanwhile combine glaze ingredients in small saucepan and simmer over low heat until sugar dissolves, about 5 minutes. Brush glaze over tenderloins.
  • Grill on oiled grill turning every 10-15 minutes. Brush with glaze each time meat is turned. Continue cooking until internal temperature reaches 140-145°F
  • Transfer to cutting surface. Cover loosely with foil. Let stand 5 minutes. Cut crosswise into slices and serve with reheated glaze.

Nutrition Facts : Calories 79.4, Fat 0.2, Sodium 641.2, Carbohydrate 20.5, Fiber 0.6, Sugar 19, Protein 0.5

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