BOURBON-MARINATED PORK TENDERLOIN
Make and share this Bourbon-Marinated Pork Tenderloin recipe from Food.com.
Provided by gpotts5626
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse tenderloins, and pat dry.
- Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
- Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish with fresh parsley sprigs, if desired.
Nutrition Facts : Calories 457.4, Fat 19.4, SaturatedFat 4.2, Cholesterol 124.7, Sodium 2607.9, Carbohydrate 13.4, Fiber 1, Sugar 8.4, Protein 43
SOUTHERN PORK TENDERLOIN
I love this recipe because it's very easy and very much an under-20-minute recipe when you are in a hurry! I serve it with garlic mashed potatoes and a side of either mixed veggies or some sweet corn on the cob! I top it with my Mustard Pork Garnish recipe I have on site.
Provided by dferrell2
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides.
- Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).
Nutrition Facts : Calories 359.7 calories, Carbohydrate 39 g, Cholesterol 49.1 mg, Fat 17.7 g, Fiber 0.4 g, Protein 23.6 g, SaturatedFat 3.2 g, Sodium 307.2 mg, Sugar 0.4 g
HERB-ROASTED PORK TENDERLOIN
Make and share this Herb-Roasted Pork Tenderloin recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.
- Prick pork with a fork, and place in marinade, turning to coat.
- Cover dish, or seal bag; Chill 2 hours.
- Remove from marinade, discarding marinade.
- Place pork on a rack in a roasting pan.
- Bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees.
GRILLED PORK TENDERLOIN
Making juicy, tender pork has never been easier! Grilled Pork Tenderloin turns out perfectly every time all thanks to a simple marinade made with olive oil, balsamic vinegar, garlic and herbs. Whether you're grilling on a summer evening with your family or entertaining friends, this delicious recipe is guaranteed to get rave reviews.
Provided by Donya Mullins
Categories Main Course
Time 33m
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together olive oil, balsamic vinegar, garlic, Italian herb seasoning, dijon mustard, honey salt, and pepper. Place prepared tenderloin in a sealable plastic bag. Pour 1/2 of the marinade over pork, seal bag and place in the refrigerator for 15 minutes or up to 2 hours.
- Heat grill to 400 degrees. Oil the grates or grill pan. Remove the tenderloin from the bag and place it on the grill. Grill the pork for 2-3 minutes per side then turn. Baste with remaining marinade after each turn. Continue to cook until the internal temperature reaches 145 degrees. Remove the tenderloin from the grill and rest for 5-10 minutes.
- Slice the pork tenderloin and serve.
HONEY BUTTER PORK TENDERLOIN
Honey Butter Pork Tenderloin cooks up tender, moist, and delicious with so much sweet, buttery flavor and just a little spice. This is a simple recipe that requires only a few basic ingredients.
Provided by skinnysouthern
Categories Main Course
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Season the pork with 1/2 teaspoon salt, 1/2 teaspoon pepper and chili powder.
- Place butter and honey in an oven-proof pan and heat over medium heat until butter is melted. Stir to mix the butter and honey together.
- Add pork and cook for 5 minutes. Flip over and cook 5 more minutes. Be sure pan does not get too hot or the butter will burn. Turn heat down if necessary.
- Put the pan in the oven and continue to cook for 8 to 12 minutes.
- Let pork rest for 10 minutes before slicing. Spoon sauce over pork.
Nutrition Facts : Calories 345 kcal, Carbohydrate 8 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 304 mg, Sugar 8 g, ServingSize 1 serving
SOUTHWESTERN-STYLE ROTISSERIE PORK TENDERLOIN RECIPE
This rotisserie pork loin recipe has a great Southwestern kick. This dish is best complemented by a side of grilled vegetables.
Provided by Derrick Riches
Categories Entree
Time 2h50m
Yield 4
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Place tenderloins in a resealable plastic bag.
- Combine remaining ingredients-crushed garlic cloves, oil, chili powder, cumin, onion powder, salt, and pepper-and pour into bag.
- Coat tenderloins entirely with the mixture. Seal bag and refrigerate for 2 to 12 hours.
- Follow grill instructions to place tenderloins securely on the spit.
- Turn on rotisserie and grill roasts over indirect heat for 30 minutes or until internal temperature is 145 F/62 C.
- Let the meat rest 8 to 10 minutes before slicing.
Nutrition Facts : Calories 297 kcal, Carbohydrate 3 g, Cholesterol 124 mg, Fiber 1 g, Protein 45 g, SaturatedFat 3 g, Sodium 486 mg, Sugar 0 g, Fat 11 g, ServingSize Serves 4, UnsaturatedFat 0 g
FRIED PORK TENDERLOIN AND SAWMILL GRAVY
Steps:
- Slice the pork tenderloin into 3/4 inch thick pieces.
- In a shallow bowl, mix together all purpose flour, seasoned salt and black pepper until blended. Reserve 1/4 cup for the gravy and set aside.
- Use the remaining 1/2 cup to dust both sides of the sliced pork tenderloin.
- Heat 1/4 cup of olive oil and 3 Tbsp of butter in a large skillet over medium-high heat.
- Brown the tenderloin in batches cooking for around 4 minutes on each side. Adjust depending on thickness. Remove to a platter and keep warm.
- To make grav: Reserve 2 Tbsp of pan drippings and add 3 Tbsp of butter.
- Sprinkle the 1/4 cup reserved flour into the pan and stir to combine. Cook for about 1 minute scraping any brown bits from bottom of pan.
- Gradually whisk in the milk, tarragon and poultry seasoning.
- After all of the milk has been added, bring to a boil to thicken, then immediately lower the heat whisking constantly. Let the gravy slowly bubble for 5 minutes, stirring occasionally, over low heat. Adjust salt and black pepper to your taste.
- You may adjust the consistency adding more milk to thin, if desired. Serve immediately drizzled over pork tenderloin.
Nutrition Facts : ServingSize 1 serving, Calories 523 kcal, Carbohydrate 16 g, Protein 44 g, Fat 31 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 162 mg, Sodium 626 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 16 g
CRISPY PORK TENDERLOIN SANDWICH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the pork: Cut the tenderloin into quarters; using a meat mallet, pound each piece until it is 1/4 inch thick and about 6 inches wide. Mix the buttermilk and barbecue rub in a baking dish, add the pork, cover and let marinate overnight or up to 2 days.
- In a large deep saucepan, heat the peanut oil over medium heat until a deep-fry thermometer registers 350 degrees F. Take the pork out of the marinade and season with salt and pepper.
- Make a three-stage breading station with the flour, eggs and crouton crumbs in separate shallow bowls. Place the pork pieces first in the flour, turning to coat; shake off the excess. Dip the pork in the beaten egg and let the excess drip off, then dredge in the crouton crumbs, pressing until total coverage is achieved.
- Fry the pork in batches until golden brown, 4 to 5 minutes. Let drain on a paper towel?lined baking sheet. Set aside.
- Make the aioli: Mix the mayonnaise, habanero sauce and granulated garlic in a small bowl. Season with salt.
- Build the sandwiches: Place the crispy pork on the toasted buns with some pickle slices, shredded lettuce and then a nice schmear of the aioli. Serve with extra aioli on the side.
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Reviews 22Total Time 15 minsServings 12
- Slice your pork tenderloin into about 12 slice 1 1/2 inches thick. Heat olive oil in a large skillet over medium heat. Place tenderloin slices in skillet and cook for about 3 minutes on each side. Remove to a plate and let rest for about 3 minutes.
- Split open a biscuit and place one to two slices of pork tenderloin inside. Top with slices of cheddar cheese and top half of biscuit. Press lightly.
- Allow to sit for a bit to allow the cheese to melt slightly. If it does not, place assembled biscuits onto sheet pan and back into the oven for about 2 minutes to warm and allow the cheese to melt.
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From myrecipes.com
5/5 (2)Total Time 1 hr 10 minsServings 6
- Bring first 9 ingredients to a boil over medium heat. Reduce heat, and simmer, stirring occasionally, 20 minutes. Remove half of mixture, and set aside.
- Brown pork in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden brown. Place pork in a lightly greased, shallow roasting pan.
- Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°, basting occasionally with half of cranberry mixture. Remove from oven; cover pork with aluminum foil, and let stand 5 minutes or until thermometer registers 160°. Slice pork, and serve with reserved cranberry mixture.
ROASTED PORK TENDERLOIN WITH CHERRY SAUCE - THE …
From thesouthernladycooks.com
Cuisine AmericanCategory Main CourseServings 6Total Time 35 mins
- Preheat oven to 350 degrees. Place pork tenderloin in a grease casserole dish. Pierce pork with a fork and then rub oil on tenderloin. Mix remainder of ingredients together and rub all over the pork. Bake 30-35 minutes per pound. Take pork out when it tests done with a meat thermometer. Let the tenderloin sit for 5-10 minutes before slicing. Place on a plate and spoon cherry sauce over tenderloin. Serves 4-6
- Mix all ingredients together and bring to medium heat on the stove for 3-4 minutes. Spoon over tenderloin.
SOUTHERN PORK TENDERLOIN SALAD | BETTER HOMES & GARDENS
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3.9/5 (7)Calories 492 per serving
- In a small bowl combine first six ingredients (through pepper). Sprinkle meat with spice mixture; rub in with your fingers.
- Prepare grill for indirect heat using a drip pan. Place meat over drip pan. Grill, covered, over indirect medium heat 30 to 35 minutes or until a thermometer registers 145°F. Remove meat from grill. Cover with foil and let stand 10 minutes.
- Slice meat. On a large platter arrange meat slices and next six ingredients (through bacon). Serve with Spicy Buttermilk Dressing.
BACON-WRAPPED PORK TENDERLOIN - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
Reviews 7Estimated Reading Time 2 minsServings 3-4
- Place pork tenderloin and marinade together in a large plastic bag and seal. Refrigerate for 4 to 24 hours. Remove tenderloin from bag. Pat dry with paper towels.
- Place on a foil-lined baking sheet or pan and bake in a 400 degree oven for 30 to 40 minutes. You want the internal temperature to reach 140 to 145 degrees at this point. It will go a little higher when you broil it.
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5/5 (1)Category Main CourseCuisine AmericanTotal Time 55 mins
- Spread two sheets of aluminum foil on a baking sheet (one on top of the other) Add the roast and sprinkle your favorite barbecue sauce on the top. I don't spread the sauce because I don't want to ruin the rub on the roast.
- Fold the foil to cover the roast. Bake in a preheated 275 degree oven for about 45 minutes to one hour or until the roast reaches 145 degrees internally on a meat thermometer. Using a thermometer is best because the size of your roast will vary.
- Remove from oven and add a little additional barbecue sauce to the top of the roast and put under broiler for 1 to 2 minutes.
SOUTHERN STYLE PORK TENDERLOIN - WEELICIOUS
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Servings 6Calories 240 per serving
- 1. Place the first seven ingredients in a bowl and whisk to combine. Pour into a large zipper bag or glass container large enough to hold the pork tenderloins and marinate overnight or up to 2 days.
- 2. Preheat a grill to high heat, and oil the grates.3. Remove tenderloins from the bag, reserving the marinade, and grill for 14-15 minutes, turning halfway through or until the internal temperature is 140°F. Remove from heat and set meat aside to rest for 5-10 minutes to allow the juices to rest and redistribute. 4. While the meat is resting, place the marinade in a small pan. Bring to a boil, reduce to a simmer and cook for 10 minutes.5. Slice the tenderloin on a bias and serve with the sauce if desired.
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From wholesomelicious.com
5/5 (2)Category Main CourseCuisine AmericanCalories 341 per serving
- Trim the visible collagen layer off the pork tenderloin, and any visible fat. Place inside the slow cooker.
- Cut the cabbage into thin strips, or use a pre-packaged bag of cabbage slaw. Toss in the chopped fresh cilantro.
- Serve by layering with the prepared slaw, then the pork. Top with additional items like pickles or jalapenos, red onion, or more cilantro.
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- Preheat oven to 425 degrees F. Heat 1 teaspoon of the oil in a medium saucepan over medium heat. Add onion, jalapeno and garlic; saute until softened, 2 to 3 minutes. Add molasses, vinegar, mustard and soy sauce; reduce heat to low and simmer, stirring occasionally, until quite thick, about 7 minutes.
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