SMOKED PORK TENDERLOIN
This Smoked Pork Tenderloin is extremely easy to cook and can be cooked with a variety of flavors, spices, and sauces. It's a great weekday dinner option, and can even be fancied up for special occasions.
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Dish
Time 1h5m
Number Of Ingredients 3
Steps:
- Remove your pork tenderloins from the package and use a sharp knife to remove any excess fat and silver skin.
- Preheat your smoker to 225 degrees F.
- Season the tenderloins on all sides with the sweet rub. Place the tenderloins on the grill, close the lid, and smoke until the internal temperature of the tenderloins reaches 135 degrees F.
- Baste on all sides with BBQ Sauce. I like to use my Whiskey Peach BBQ Sauce, but you are welcome to use whatever is your favorite. Cook until the internal temperature of the tenderloin reaches 145 degrees F and the sauce tightens up.
- Remove the pork tenderloin from the grill. Slice against the grain in 1/2 inch medallions. Serve immediately.
Nutrition Facts : Calories 248 kcal, Carbohydrate 58 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 470 mg, Fiber 1 g, Sugar 48 g, ServingSize 1 serving
CHERRY-GLAZED PORK TENDERLOIN
"My tangy, glazed tenderloin is so simple to prepare. I serve it with roasted sweet potatoes and apples, a salad and French bread for a festive Sunday dinner." -Sandra Kennedy, Atlanta, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the cherry juice, brown sugar, soy sauce, cornstarch and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened, stirring occasionally., Meanwhile, place tenderloins on a rack in a foil-lined roasting pan; sprinkle with salt and pepper. Set aside 1/4 cup glaze for serving. Spoon half of the remaining glaze over pork., Bake, uncovered, at 425° for 35-40 minutes or until a thermometer reads 160°, basting occasionally with remaining glaze. Let stand for 5 minutes before slicing. Serve with reserved glaze.
Nutrition Facts : Calories 173 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 398mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SMOKED PORK TENDERLOIN WITH MICHIGAN CHERRY GLAZE
The pork tenderloin has a very mild flavor and because of this, it is a very versatile meat. It is often prepared with a strong, flavorful marinade, dry rub, stuffing, or sauce. This elongated muscle usually weighs between three quarters of a pound and one and a half pounds and can be cooked at either hot or low temperatures. The tenderloin is typically barbecued whole and, when done, cross-cut and served as medallions. Smoked Pork Tenderloin with Michigan Cherry Glaze begins with a bath in a rich marinade highlighted by cherry cola. Soy and brown sugar provide the depth of flavor, and the cherry cola adds a fruity punch while the acidity of it works to tenderize the meat. The earthy flavor of the smoked pork tenderloin is finished with a sweet glaze made from Michigan cherry preserves. This recipe was created in 2007 for an ESPN/Kingsford game day matchup when this tenderloin was pitted against Joe Theismann's Luck o' the Irish Lamb Chops. It was Michigan against Notre Dame on the field and grill. Here's the winning recipe.
Yield serves 6 to 8
Number Of Ingredients 14
Steps:
- In a large bowl, combine the marinade ingredients and mix well. Place the tenderloins in a resealable plastic bag and pour in the marinade. Refrigerate for 4 to 12 hours.
- Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 250°F, place the tenderloins on the void side of the grill and close the lid. Cook for 1 hour and 15 minutes, turning once.
- Combine the glaze ingredients in a small bowl. Use a small pastry brush to paint the tenderloins with the glaze. Cook for anadditional 10 to 15 minutes, or until the internal temperature of the tenderloins is 155 to 160°F. Let the tenderloins rest under tented foil for 10 minutes on a cutting board, slice into medallions, and serve.
- Indirect heat
- Hickory, Cherry, Oak
CHERRY-GLAZED ROAST PORK
this tender roast looks elegant...yet it's easy to prepare. I use it as a year-round main dish for holidays and entertaining in general. The nicely spiced cherry glaze make a mouthwatering topping.-Beth Brandenburger, Rochester, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place roast fat side up on a rack in a shallow roasting pan. Sprinkle with 1/4 teaspoon salt and pepper. Bake, uncovered, at 350° for 40 minutes. , In a small saucepan, combine the preserves, juice, corn syrup, spices and remaining salt. Bring to a boil. Reduce heat; simmer for 5 minutes. Pour 1/2 cup sauce over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing., Scrape up browned bits and pan drippings; add to remaining sauce. Cook and stir until heated through. Serve with roast.
Nutrition Facts : Calories 224 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 135mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 22g protein.
ROAST PORK TENDERLOIN WITH CHERRY GLAZE
Make and share this Roast Pork Tenderloin With Cherry Glaze recipe from Food.com.
Provided by LAURIE
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Season pork tenderloins with salt and pepper to taste. Place in shallow roasting pan.
- Roast tenderloins 20 to 25 minutes or until done (internal temp 155°F).
- Meanwhile, to make glaze, drain cherries, reserving liquid.
- Add enough cherry-flavored juice to cherry liquid to make one cup.
- Combine cornstarch and 2 tablespoons cherry liquid in small bowl.
- Mix cornstarch mixture into remaining liquid.
- Mix cherries, brown sugar, cranberries and cherry liquid in small saucepan.
- Cook, stirring constantly, until mixture boils and thickens; stir in mustard.
- Pour glaze evenly over tenderloins during last 10 minutes of roasting time.
- Slice tenderloins into medallions to serve.
CHERRY-STUFFED PORK LOIN
One of my best recipes is this pork loin, with its moist and tasty stuffing.-Jim Korzenowski, Fennville, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 10-12 servings.
Number Of Ingredients 21
Steps:
- In a small saucepan, bring cherries and water to a boil, Remove from the heat; set aside (do not drain). , In a large skillet, saute the onion, celery, parsley, carrot, sage and rosemary in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the croutons, broth, 1/4 teaspoon pepper, nutmeg, extract and cherries. Let stand until liquid is absorbed., Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; spread stuffing over meat to within 1 in. of edges. Close roast; tie several times with kitchen string and secure ends with toothpicks. Place fat side up on a rack in a shallow roasting pan. Sprinkle with remaining pepper., Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. , Meanwhile, add broth and water to roasting pan; stir to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Stir in cream and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, until thickened. Serve with roast.
Nutrition Facts : Calories 272 calories, Fat 12g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 328mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 24g protein.
PORK TENDERLOIN WITH CHERRY SAUCE
Make and share this Pork Tenderloin With Cherry Sauce recipe from Food.com.
Provided by RecipeNut
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
- lightly browned. Drain on paper towels; reserve.
- Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add.
- tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
- Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 30-40 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
- Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown sugar, and swirl pan until well incorporated.
- To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.
Nutrition Facts : Calories 484.6, Fat 20.2, SaturatedFat 4.8, Cholesterol 114.5, Sodium 1015.6, Carbohydrate 37, Fiber 2.8, Sugar 29.3, Protein 39.6
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