SOUTHWEST PORK TENDERLOIN
When living in Europe, I missed classic Southwestern flavors. Using what I had, I made spicy pork tenderloin and it's been a staple ever since. -John Cox, Seguin, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 425°. Rub tenderloins with oil; sprinkle with taco seasoning. Place on a rack in a shallow roasting pan., Roast 25-30 minutes or until a thermometer reads 145°. Remove tenderloins from oven; tent with foil. Let stand 10 minutes before slicing. Squeeze lime wedges over pork.
Nutrition Facts : Calories 184 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 446mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
SOUTHWESTERN GRILLED PORK TENDERLOIN
If you are getting tired of the same old beef and chicken recipes for the grill, try this "other white meat" for a wonderful change of pace. Adapted from a weight loss tracking website's newsletter. Preparation includes time pork will be in the refrigerator.
Provided by lauralie41
Categories One Dish Meal
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl mix together chili powder, oregano, cumin, and garlic powder.
- Place tenderloins or chops on a large platter. Rub the dry mixture over the pork, cover and refrigerate for 2-24 hours.
- Grill the pork over medium coals or this can also be broiled. Turn occasionally. Tenderloins will take approximately 25-30 minutes and pork chops will be done in approximately 10-15 minutes. A meat thermometer should read 155-160 degrees and there should also be a hint of pink in the center.
SOUTHWESTERN PORK TENDERLOIN
Quick and easy pork tenderloin infused with subtle Southwestern flavor. Sprinkle with Chihuahua cheese and top with a dollop of sour cream. Serve with Spanish rice and refried beans.
Provided by SCHMONA
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Place pork in a medium bowl. Add cumin, garlic powder, oregano, salt, and pepper; mix to combine.
- Mix water and tomato paste in a small bowl; pour over pork and mix well. Refrigerate for 20 minutes.
- Heat oil in a large skillet over medium-high heat. Place pork in skillet and brown on all sides, 5 to 8 minutes. Add bell pepper and jalapeno pepper. Cover and cook until peppers are crisp tender and pork is cooked through, about 5 minutes. Add tomato, green onions, and cilantro; cover and cook until heated through, abut 1 minute.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 5.4 g, Cholesterol 48.9 mg, Fat 9.6 g, Fiber 1.7 g, Protein 18.9 g, SaturatedFat 1.9 g, Sodium 117.7 mg, Sugar 2.6 g
STUFFED PORK TENDERLOIN
I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.
Provided by ciaofraz
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
- Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
- Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g
SOUTHWEST PULLED PORK
I made these sandwiches on a whim one Sunday when friends called to say they wanted to drop by in the afternoon. I was able to feed them and my neighbors a casual supper. If you have time, you can coat the roast with the rub and store it, covered, in the fridge several hours before cooking for even more flavor. -Deb LeBlanc, Phillipsburg, Kansas
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Cut roast in half. In a small bowl, combine the chili powder, brown sugar, cumin, salt, pepper and cayenne; rub over meat. Transfer to a 5-qt. slow cooker. Top with onion and chilies. Pour broth around meat., Cover and cook on low for 8-10 hours or until tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Serve on rolls, 1/2 cup on each.
Nutrition Facts : Calories 398 calories, Fat 16g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 729mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
TENDER STUFFED PORK TENDERLOIN
"My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with." - Mary Ann Marino, West Pittsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 476 calories, Fat 27g fat (12g saturated fat), Cholesterol 239mg cholesterol, Sodium 719mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 41g protein.
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SOUTHWESTERN PORK TENDERLOIN (QUICK COOKING)
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- Allow pork to sit out at room temperature in the packaging for 30 minutes to take the chill off. Preheat oven to 475 degrees F. Set a large deep skillet or braising pan nearby (cast iron works great).
- Remove the pork from packaging and pat dry with paper towels. If the tenderloins are too large to fit well in your pan, cut them in half. Drizzle pork with olive oil (1 tablespoon per tenderloin).
- Combine all ingredients for the Southwest Seasoning Mix in a small bowl. Sprinkle the mixture over the pork, including all sides and the ends.
- Add remaining 1 tablespoon oil to the pan and place over HIGH heat until the oil is hot and shimmering. Add the pork (should be sizzling), then turn off the heat under the pan and immediately transfer the pan to the preheated oven (without flipping the pork). Cook for 10 minutes. Reduce the oven temperature to 400 degrees F and use tongs to flip the pork over. Cook for an additional 10 minutes or until the internal temperature of the thickest portion reads 145 to 150 degrees F. Transfer the pork to a cutting board and tent loosely with a sheet of foil. Allow the pork to rest for 10 minutes before slicing.
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