PORK TENDERLOIN WITH SEASONED RUB
For an elegant main course, try Ellie Krieger's Pork Tenderloin with Seasoned Rub recipe, a succulent roast spiced with cumin and coriander from Food Network.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
- In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
COFFEE-RUBBED PORK TENDERLOIN WITH GREEN BEANS
A robust rub adds major flavor to lean, quick-cooking pork tenderloin. The finely ground coffee lends a pleasant bitter note that is tempered by brown sugar and dried spices. The addition of green beans makes this a one-pan meal that can be on the table in no time at all.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the top third of the oven and preheat the broiler to high.
- Combine the coffee, brown sugar, 1 1/2 teaspoons salt, 1 teaspoon black pepper, garlic powder, crushed red pepper, cumin and paprika in a small bowl and mix well. Drizzle the pork tenderloin with 2 tablespoons olive oil and evenly sprinkle the rub all over, patting to adhere. Let marinate at room temperature for 30 minutes.
- Toss the green beans in a large bowl with 3 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper until well coated.
- Put the pork in the center of a large cast-iron skillet or heavy ovenproof skillet and scatter the green beans around it. (The pork should be directly on the pan, not on top of the green beans.) Broil for 10 to 12 minutes, flipping the pork and tossing the green beans halfway through cooking. When ready, an instant-read thermometer inserted in the center of the pork should register 145 degrees F and the green beans should be tender and lightly charred.
- Allow the pork to rest for 10 minutes before slicing across the grain. Serve with the green beans.
SPICE-CRUSTED ROAST PORK TENDERLOIN
This six-ingredient spice rub is super-simple and super-flavourful. Try it on beef, chicken or even some fish.
Categories Dinner,Lunch
Time 36m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450ºF. Line a small roasting pan with foil (or coat with cooking spray).
- In a small bowl, combine salt, garlic, oregano, thyme, cumin and coriander; rub all over surface of pork.
- Coat a large nonstick skillet with cooking spray and heat over high heat; brown pork on all sides, turning every 3 to 4 minutes with tongs.
- Transfer pork to prepared pan; roast until pork reaches an internal temperature of 145ºF, about 5 to 10 minutes. Let rest at least 3 minutes before thinly slicing. Yields about 3 ounces per serving.
Nutrition Facts : Calories 37 kcal
SPICE-CRUSTED PORK TENDERLOIN WITH ROASTED CITRUS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
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.
SPICE-CRUSTED PORK TENDERLOIN WITH ANDOUILLE SAUSAGE GRAVY
Categories Pork Roast Mardi Gras Dinner Pork Tenderloin Sausage Winter Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Melt butter in heavy small saucepan over medium-low heat. Add flour; cook until mixture is dark golden brown, stirring frequently, about 20 minutes. Add bell pepper and onion; sauté 3 minutes. Gradually whisk in broth. Add sausage and cayenne; increase heat and simmer 5 minutes, stirring often. Season with salt and pepper.
- Mix cumin, coriander, salt, and pepper in medium bowl. Dredge pork in spices. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and brown on all sides, about 8 minutes. Transfer skillet to oven; roast pork until thermometer registers 160°F, about 10 minutes. Transfer to cutting board. Let stand 5 minutes. Slice pork 1/2 inch thick. Divide among 4 plates. Rewarm gravy. Mix in parsley. Pour gravy over pork and serve.
- Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.
ROASTED SALT-AND SPICE-PACKED PORK LOIN
Provided by Gabrielle Hamilton
Categories Pork Roast Christmas Low Cal Dinner Pork Tenderloin Spice Healthy Christmas Eve Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 250°F. Sprinkle pork roast all over with 1 teaspoon coarse salt, 1 teaspoon pepper, and fennel seeds, patting to adhere. Heat olive oil in heavy large roasting pan over medium-high heat. Place pork, fat side down, in pan. Cook until brown on all sides and on ends, holding pork upright with tongs when necessary, about 12 minutes. Transfer pork to baking sheet and cool completely, about 20 minutes.
- Combine 8 cups coarse salt, 2/3 cup black pepper, allspice, and juniper berries in same roasting pan. Stir to blend. Add 1 cup water and stir to moisten. Push 2/3 to 3/4 of salt mixture to 1 side of pan, spreading remaining salt in long wide strip (about size of roast) as base for pork. Place pork, bone side down, on salt base. Pack remaining salt over entire roast, enclosing completely.
- Roast pork in salt crust until instantread thermometer inserted straight down into pork from top center registers 165°F, about 2 1/2 hours.
- Transfer roasting pan to work surface. Let pork rest 10 to 20 minutes. Remove all salt from around pork. Transfer pork to cutting board, brushing off any remaining salt. Position roast so that bones are vertical. Cut between bones and meat to remove bone slab in 1 piece.
- Place bone slab on platter. Arrange roast atop bones in original position. Carve roast and serve.
- Sold in the spice aisle of most supermarkets.
- What to drink:
- With the pork, pour a Côtes du Rhône. We like the Domaine Rouge-Bleu 2007 "Mistral" (France, $18). Its blackberry and earthy flavors and anise notes complement the meat deliciously.
SPICE-CRUSTED GRILLED PORK TENDERLOIN
We were instantly skeptical when we spotted this recipe in Cook's Country. The photo of their finished pork (which you can see below) has an amazing crust on it. The spices are clinging to the meat for dear life, as if they've been fused together by some magical force. Surely, we thought, this image has been altered. We were certain that if we made this at home, the spice crust would fall off while on the grill, leaving our poor tenderloin exposed. Turns out we were terribly, terribly wrong. Leave it up to the geniuses at America's Test Kitchen to come up with a way to fuse spices to meat so that it comes off the grill perfectly seasoned, with a beautiful crust. If you enjoy food problem-solving and don't already get one of the America's Test Kitchen publications -- Cook's Country or Cook's Illustrated -- you're missing out on a foodie education. If you're not familiar with the publications, Cook's Illustrated presents master recipes for a wide variety of dishes, including both American and International fare. You can explore everything we've cooked from the magazine in our Cook's Illustrated category. Cook's Country, on the other hand, focuses on simpler homestyle fare. It reminds us a bit, in a good way, of church cookbooks we've collected from back home. It isn't Southern food, per se, but it's the kind of food that is potluck-appropriate and most of the dishes are the sort that you can easily throw together for a nice, weeknight meal. Both magazines follow the same format. The recipe writer walks you through his or her process for arriving at the final recipe, including changes, tweaks and even their own disasters in the test kitchen that occurred on their way to creating the final recipe. In this way, each chapter is a bit like a case that needs to be solved. Take this recipe, for instance. The author, Jeremy Sauer, sets out to create a grilled pork tenderloin with a flavorful crunch. He experiments with a multitude of ways to get the spice crust to adhere to the pork. He tries versions with olive oil, honey, maple syrup, and corn syrup, with no success. He tries mayonnaise and mustard. Nada. He goes for a flour and egg combination, but ends up with soggy crust. After many more rounds and multiple substitutions, he arrives at an ingenious solution. So what's the secret to getting a spice crust to adhere to a pork tenderloin? First, roll the tenderloin in cornstarch. Then dip the meat in lightly beaten egg whites. And finally, roll the tenderloin in the cracked spices, pressing the spices into the meat. And it works beautifully. The pork, first cooked on the hot side of the grill and then finished on the cool side, is juicy and perfectly cooked. But the star here is the spice crust: a fantastic mix of mustard seed, coriander and peppercorns. The grilling gives the spices a nice char, and they, in turn, give the pork a great jolt of flavor. We were thrilled with the result. And we think you will be, too.
Provided by Tantric1
Categories Pork
Time 45m
Yield 2 Pork tenderloins, 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 264.7, Fat 6.8, SaturatedFat 2, Cholesterol 109.4, Sodium 398.5, Carbohydrate 12, Fiber 0.8, Sugar 0.2, Protein 36.6
SPICY PORK ROAST
I work in a kitchen preparing lunch for the students at a small private school. I enjoy cooking and entertaining friends and family. My husband and I often cook the meals together for these gatherings.
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 512mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
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