SPICE-RUBBED PORK TENDERLOIN WITH ZESTY QUINOA
Enjoy this cumin-and-coriander pork on a bed of vibrant quinoa mixed with cilantro, lime and jalapeno.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Put the quinoa in a medium saucepan filled two-thirds full of water. Bring to a boil, lower the heat and simmer until the grains are tender, about 12 minutes. Drain and rinse the quinoa under cold water. Drain again, then return to the pot.
- Meanwhile, combine the coriander, cumin and 1 garlic clove, 1/2 teaspoon salt and 1 teaspoon pepper in a mortar and pestle coarsely crush to make a rough paste (alternatively use a small food processor). Rub the pork tenderloin all over with the spice mixture.
- Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot. Add the pork tenderloin and cook, turning occasionally, until browned on all sides, about 6 minutes total. Transfer the skillet to the oven and 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 rest for 5 minutes.
- Combine the spinach, cilantro, lime juice, jalapeno and the remaining 1 tablespoon oil and garlic cloves in a food processor and pulse until finely chopped. Add to the quinoa along with 3/4 teaspoon salt. Cook over medium-low heat, stirring, until warmed through, about 3 minutes. Stir in 1 tablespoon of the Parmesan. Slice the pork tenderloin and divide between 4 plates with the quinoa. Sprinkle with the remaining 1 tablespoon cheese and a few cilantro leaves for garnish.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPICE-RUBBED PORK WITH QUINOA RECIPE - (4.5/5)
Provided by HeatherS
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste. Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired. Per Serving: Calories 512; Fat 17 g (Saturated 4 g); Cholesterol 111 mg; Sodium 1,060 mg; Carbohydrate 42 g; Fiber 5 g; Protein 47 g
PORK FRIED QUINOA
These tiny quinoa seeds really are sponges for flavor. I was really surprised how decadent and satisfying this seemed, and with only a tablespoon of vegetable oil and a handful of very lean smoked ham.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse quinoa in cold water for about 1 minute and drain well.
- Place in a saucepan and cover with 1 1/2 cup cold water and salt. Bring to a boil and reduce heat to low. Simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let sit for 5 minutes.
- Fluff quinoa with a fork and set aside.
- Heat vegetable oil in a large skillet over medium heat. Cook and stir ham, red bell pepper, and the white parts of the green onion until the ham begins to brown, about 5 minutes. Set chopped green onion tops aside. Add garlic, remove from heat, and stir until garlic becomes aromatic, 1 or 2 minutes.
- Stir in quinoa and return to stove over medium-low heat. Cook and stir until warmed through, 2 to 3 minutes. Remove from heat and add vinegar, soy sauce, chile-garlic sauce, and sesame seeds. Garnish with reserved green onion tops.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 30.3 g, Cholesterol 18.9 mg, Fat 12.6 g, Fiber 4.5 g, Protein 12.8 g, SaturatedFat 2.8 g, Sodium 730.5 mg, Sugar 1.2 g
SPICE-RUBBED PORK TENDERLOIN WITH A MEDITERRANEAN GRAIN SALAD
This easy, satisfying dinner offers three levels of flavor-building seasoning for quick-cooking pork tenderloin and your choice of farro, rice, or quinoa. Feel free to mix and match options 1-3 to make everyone happy.
Provided by Rhoda Boone
Categories Dinner 1-2-3 Dinner Pork Pork Tenderloin Grains Cucumber Tomato Feta Olive Roast Quick & Easy Small Plates
Yield 4 servings
Number Of Ingredients 21
Steps:
- Option 1: "Plain" but seasoned:
- Preheat oven to 375°F. Season pork all over with 1 tsp. salt. Heat 2 Tbsp. oil in a large, heavy, ovenproof skillet (preferably cast iron) over medium-high. Sear pork, turning occasionally, until browned on all sides, about 7 minutes. Transfer skillet to oven and roast, flipping pork halfway through, until an instant-read thermometer inserted into the thickest part of meat registers 145°F for medium/medium-rare, 10-12 minutes. Transfer pork to a cutting board (reserve skillet if you're going for Option 3) and let rest at least 5 minutes. Slice into medallions. Meanwhile, toss grains with remaining 2 Tbsp. oil and 3/4 tsp. salt in a large bowl. Fold in cucumbers and tomatoes, or serve them alongside.
- Option 2: A little more flavor:
- Before searing pork, add cumin, brown sugar, and 1 tsp. pepper to 1 tsp. salt. Rub all over pork, then follow cooking directions above. Fold lemon juice and remaining 1/4 tsp. pepper into grain salad. Top salad with feta before serving.
- Option 3: Take it next level:
- After searing pork, drain excess fat from skillet and heat over medium. Add harissa and cook, stirring constantly with a spatula or wooden spoon, until bubbling and slightly browned, about 30 seconds. Pour in wine or broth, increase heat to high, and cook, scraping up browned bits, until reduced by half, about 5 minutes. Remove skillet from heat and add butter, one piece at a time, whisking to incorporate after each addition until emulsified. Stir in lemon juice, if using (we especially like it with the chicken broth-based sauce); season with salt and pepper. Fold herbs and olives into grain salad. Divide pork and salad among plates and serve sauce alongside.
SPICE-RUBBED PORK WITH QUINOA
Make and share this Spice-Rubbed Pork With Quinoa recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin, and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil; then roll in the spice mixture to coat. Transfer to a roasting pan and roast until thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 - 20 minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with corn, scallions, salt & pepper. Slice the pork, drizzed with olive oil and serve alongside quinoa and salsa verde.
JAVA-SPICE RUB FOR PORK
Ground coffee is the secret ingredient in this special rub, which could also be used on beef steaks. -Mark Morgan, Waterford, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings per batch.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first eight ingredients. Transfer to a small spice jar. Store in a cool, dry place for up to 2 months. Yield: 3 batches (3 tablespoons total)., To prepare pork tenderloin: Brush pork with oil; rub with 1 tablespoon seasoning mix. Cover and refrigerate at least 2 hours or overnight., Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 166 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SPICE-RUBBED PORK SKEWERS WITH TOMATOES
Have not made this yet, but it looks very tasty. After the rub, I might also marinade the pork in the soy/oil mixture for an hour or so prior to grilling. Rather than using 16 wooden skewers, I think I will use 8 metal skewers for ease of preparation. So more tomatoes on each skewer, etc...So may need more grilling time as well. From Cooking Light, May, 2006. Posted for ZWT 2010.
Provided by Scoutie
Categories Pork
Time 26m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare grill.
- Combine first 7 ingredients.
- Cut pork in half crosswise; cut each half into 8 lengthwise strips.
- Combine pork strips and chile paste in a shallow dish; toss to coat. Sprinkle brown sugar mixture evenly over pork; toss to coat.
- Let pork stand 10 minutes.
- Thread 1 pork strip and 1 tomato onto each of 16 (10-inch) wooden skewers.
- Place skewers on a grill rack coated with cooking spray.
- Grill 3 minutes on each side or until desired degree of doneness.
- Combine soy sauce and oil; drizzle over pork.
JULIA CHILD'S PORK WITH ALLSPICE DRY RUB
The allspice is really what makes this recipe, adapted from "Mastering the Art of French Cooking" by Julia Child, which was featured in a New York Times article about readers' favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few minutes' preparation before work yields a fine roast for a late supper, or the same time spent on a weekend brings a fine feast in for dinner.
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 7h30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.
- Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
- For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.
- For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 15 grams, Fiber 0 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 424 milligrams, Sugar 0 grams, TransFat 0 grams
COCOA AND SPICE SLOW-ROASTED PORK WITH ONIONS
This needs a long, lazy roasting, so enjoy the aromas as you get ready for the party.
Provided by Michael Chiarello
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Stir peppercorns and coriander in small skillet over medium heat until spices are darker in color,about 5 minutes. Transfer toasted spices to spice grinder; grind finely. Place in small bowl; mix in remaining ingredients. DO AHEAD: Can be made 1 week ahead. Cover and let stand at room temperature.
- Heat oil in large pot over medium heat. Add onions and sage; sprinkle with salt and pepper. Sauté10 minutes. Add 1 1/2 cups water; cover and cook until onions are soft, about 15 minutes. Uncover; continue to cook until onions are beginning to brown and water has evaporated, about 30 minutes.
- Meanwhile, preheat oven to 300°F. Sprinkle spice rub on large sheet of foil. Roll pork in rub, pressing to coat (some of rub will be leftover). Set pork on rack in large roasting pan. Top pork with 1/3 of onions; scatter remaining onions around pork in pan.
- Roast pork and onions until onions are deep brown, stirring occasionally, about 3 hours. Transfer onions from pan to medium bowl. Continue to roast pork until very tender and thermometer inserted into center registers 165°F, about 2 1/2 hours longer. Transfer pork to platter. Rewarm onions in microwave at 10 second intervals and season with salt and pepper; spoon around pork.
- Seghesio 2005 Sangiovese (Sonoma, $25). Its hints of spice and dark fruit flavors are a slam-dunk with pork.
SPICE RUBBED PORK ROAST IN BEER GRAVY
I tried this when we were bored with 'boring pork' and 'boring gravy'. The rub has a kick and the gravy was a hit with the kids!
Provided by KayDe5056
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h30m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Melt butter in a skillet over medium-low heat. Cook and stir minced garlic, pepper, oregano, garlic powder, red pepper flakes, dried thyme, mustard, marjoram, and basil in hot butter until fragrant, thick, and easy to spread, 2 to 3 minutes.
- Place pork in a roasting pan. Spread garlic mixture over the top of the roast and season with salt. Pour beer into bottom of the roasting pan and cover pan with aluminum foil.
- Roast in the preheated oven for 45 minutes. Remove aluminum foil and continue to cook for 1 hour. Increase temperature to 425 degrees F (220 degrees C) and cook until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove roast to a plate to rest and tent with aluminum foil. Place roasting pan over medium-low heat and whisk flour, garlic salt, and onion powder into the pan drippings. Cook and whisk until gravy thickens, about 5 minutes. Serve roast with gravy.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 7.8 g, Cholesterol 117.9 mg, Fat 22.4 g, Fiber 0.7 g, Protein 37.9 g, SaturatedFat 9.3 g, Sodium 1583.6 mg, Sugar 0.2 g
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