Spice Crusted Pork Tenderloin With Roasted Citrus Food

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.

ASIAN 5 SPICE BARBECUED PORK TENDERLOINS WITH MANGO CITRUS SALSA AND SCALLION FRANKIE WRAPS

Steps:

• Preheat oven to 450 degrees F.
• Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color.
• Combine mangoes, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.
• To make Frankie wraps, heat a nonstick skillet over medium high heat. Beat eggs with water and scallions. Drizzle 1 teaspoon oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cook 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie wrap from the pan and repeat with remaining ingredients. Pile tortillas in foil to keep warm.
• To assemble, thinly slice tenderloins and pile meat and salsa at the edge of a Frankie wrap. Tuck up bottoms and edges and roll.

SLOW-ROASTED PORK WITH CITRUS AND GARLIC

Steps:

• Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.
• Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.
• Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours.
• Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.

GRILLED MOROCCAN SPICED PORK TENDERLOIN

Steps:

• In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
• Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135°, about 9 minutes. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices. Serve with warm grilled naan, haloumi and yogurt.

CITRUS AND SPICE PORK LOIN ROAST

Steps:

• In small bowl, combine taco seasoning mix, orange marmalade and garlic powder.
• Spread on both sides of pork loin.
• Place roast in cooking bag. You can cut off excess bag and you don't need to tie it, just sort of tuck under.
• Cut a few slashes in bag with sharp knife.
• Place in 12x7 oblong glass baking dish.
• Roast in 350 oven for 1 hours 15 minutes.
• Cut away cooking bag (or otherwise remove roast from bag.).
• Slice pork right in the dish in thick slices and bathe in marinade.

SPICE-CRUSTED GRILLED PORK TENDERLOIN

Steps:

• 1. PREPARE GRILL | Heat all burners on high for 15 minutes. Leave primary burner on high and turn other burner(s) off. (For charcoal grill, open bottom vent on grill. Light about 100 coals; when they are covered with fine gray ash, spread over half of grill. Set cooking grate in place and heat covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate.
• 2. COAT PORK | Meanwhile, pat pork dry with paper towels. Combine mustard seeds, coriander seeds, peppercorns, sugar, salt, and cornmeal on rimmed baking sheet. Place cornstarch in large bowl. Beat egg whites in second large bowl until foamy. One at a time, coat tenderloins lightly with cornstarch, dip in egg whites, and transfer to rimmed baking sheet to coat with spice mixture.
• 3. GRILL PORK | Spray tenderloins lightly with cooking spray and grill, -covered, over hot side of grill, turning occasionally, until browned all over, 6 to 8 minutes. Slide pork to cooler side of grill and continue to cook, covered, until meat registers 145 degrees, 6 to 12 minutes longer. Transfer pork to carving board, tent with foil, and let rest 5 -minutes. Slice and serve.