Smoky Citrus Pork Tenderloin Food

CITRUS-MARINATED PORK TENDERLOIN

Steps:

• In shallow glass baking dish (or ziploc bag) stir together all ingredients except pork.
• Add tenderloin(s); turn to coat all sides; refrigerate 1-3 hours to marinate turning occasionally.
• Heat grill; remove pork from marinade and discard marinade.
• Place pork on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals; cover grill.
• Grill 20 minutes or until no longer pink in center, turning once.
• Remove pork from grill to platter, cover loosely with foil; let stand 10 minutes before slicing.

CITRUS PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut small, shallow slits into pork tenderloins using a sharp paring knife and stuff a slice of garlic into each slit. Season pork with salt and black pepper and place into a 9x13-inch glass baking dish. Squeeze blood orange halves over pork; leave 2 or 3 squeezed halves in baking dish. Pour white wine over pork and sprinkle with cilantro.
• Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a tenderloin reads 150 degrees F (65 degrees C), about 30 minutes. Allow pork to rest for 5 to 10 minutes.
• While pork is resting, discard baked orange rinds and pour pan juices into a small saucepan. Bring juices to a boil. Whisk cornstarch with cold water in a small bowl until smooth; stir into pan juices. Reduce heat to low and simmer sauce until thickened, about 5 minutes. Slice pork sliced into thin medallions and top with sauce to serve.

SMOKY CITRUS PORK TENDERLOIN

Steps:

• Mix citrus peels and juices, garlic, salt, pepper and cumin. Pour over meat in large resealable plastic bag. Seal bag; turn to evenly coat meat with the juice mixture.
• Refrigerate 30 min. to marinate. Remove meat from marinade; discard bag and marinade.
• Preheat grill to medium heat. Place meat on one side of greased grill. Turn off burners directly below meat; cover grill with lid. Grill meat 30 min. or until cooked through (160ºF), turning occasionally and brushing with barbecue sauce for the last 10 min. of the grilling time.

SPICE-CRUSTED PORK TENDERLOIN WITH ROASTED CITRUS

Steps:

• Preheat the oven to 375 degrees F. Combine the coriander, cumin, peppercorns and garlic in a mortar and pestle (or use a heavy skillet, placing spices on cutting board); coarsely crush the spices, and season with salt. Rub the pork tenderloin with the spice mixture.
• Heat the oil in a large oven-proof skillet over medium heat until very hot; add the tenderloin. Cook the pork, turning occasionally, until browned on all sides, about 6 minutes total. Add the limes or lemon, cut-side down, to the skillet. Transfer the skillet to the oven.
• Roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let stand 5 minutes; slice, squeeze the citrus juice over the pork, and serve with pan juices and a favorite side dish.

SMOKY CITRUS PORK TENDERLOIN

Steps:

• In a small bowl, mix togther the citrus zest, juice, garlic, salt, pepper and cumin.
• Place the tenderloin in a resealable plastic bag and pour the marinade over; refrigerate for 30 minutes, remove meat and discard bag and marinade.
• Preheat the grill to medium heat and place the meat on one side of greased grill, turn off burners directly below the meat; cover grill with lid and grill for 30 minutes or until cooked through.
• In a small cup measure out the barbecue sauce and add one of the chipotle options listed to the sauce, stir to mix completely, divide the sauce in half and use half the spiced up sauce to baste the meat frequently the last 10 minutes of grilling time. Use the reserved sauce to serve over the sliced meat.
• If preparing in the oven, place in a 425 degree preheated oven and roast for 30 minutes or until done; basting frequently with the sauce.
• When done, slice into medallions and serve with reserved 1/2 cup of sauce.
• Please note: The internal temperature of the meat should register 160 degrees F on a meat thermometer.