SPICED PORK TENDERLOIN AND AVOCADO SALSA
Steps:
- Preheat oven to 400°F.
- Stir together salt, allspice, and cayenne. Pat pork dry and sprinkle spice rub all over pork, pressing to adhere.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 tenderloin at a time, on all sides, about 1 minute each. Transfer as browned to a large roasting pan and arrange 2 inches apart.
- Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center of each tenderloin registers 155°F, 20 to 25 minutes. Let pork stand 5 minutes before slicing.
PORK TENDERLOIN WITH PINEAPPLE SALSA
The fresh salsa makes this dish perfect for a hot summer night or picnic.
Provided by zorra65
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
- Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
- Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
- Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 18.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 23.9 g, SaturatedFat 1.2 g, Sodium 243.1 mg, Sugar 14.7 g
GRILLED CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA
A quick and easy way to grill pork tenderloin. Coated in a Caribbean spice mixture, grilled, and served with homemade peach salsa.
Provided by Joan Heeg
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
- Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 8.6 g, Cholesterol 73.8 mg, Fat 11 g, Fiber 1.2 g, Protein 23.9 g, SaturatedFat 2.3 g, Sodium 580.2 mg, Sugar 6.3 g
CARIBBEAN PORK WITH AVOCADO-PINEAPPLE SALSA
This lean pork tenderloin gains lots of flavor from its spice rub and its side of Avocado-Pineapple Salsa.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 9
Steps:
- To create Spice Rub: In a small bowl, combine light-brown sugar, salt, cinnamon, cumin, allspice, and ground pepper.
- Heat broiler, with rack 4 inches from heat source. Line a broilerproof rimmed baking sheet with foil. Place pork on pan; rub all over with oil, and coat evenly with spice rub.
- Broil, turning occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 15 to 20 minutes.
- Wrap loosely with foil in pan; let rest 5 to 10 minutes before slicing thinly. Serve with the salsa.
Nutrition Facts : Calories 374 g, Fat 17 g, Fiber 3 g, Protein 36 g
PORK TENDERLOIN W/ HONEY AND SESAME SEED AND PEACH AVOCADO SALSA
This is a tender and tasty way to prepare pork tenderloin. I've made it with the salsa in the summer(yummy!) and I've made it without the salsa when peaches were not in season. Prep time does not include the 6+ hours to marinate.
Provided by ckambic
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients.
- Place the tenderloin in a zip-loc bag and add the mixture.
- Chill for at least 6 hours.
- Remove pork from the marinade and discard the marinade.
- Stir the honey and brown sugar together.
- Brush the pork with the honey mixture and sprinkle with the sesame seeds.
- Place on a lightly greased rack in a roasting pan (I buy a throw away pan because the honey can make cleaning up a real chore-much easier to pitch the pan than cleaning it).
- Bake at 400 degree oven for 25-30 minute.
- or until meat thermometer in thickest part reaches 160 degrees.
- Cut pork into slices and serve with peach-avocado salsa.
- Peach-avocado salsa: 1 cup peeled, diced fresh peaches- I use 2 peaches.
- 1 large tomato, diced.
- 1/2 cup diced avocado, 1 TBsp minced red onion, 1 TBsp lime juice, 1 tsp olive oil, 1/4 tsp salt, 1/4 tsp ground red pepper. Combine salsa ingredients in a large bowl.
- Cover and chill until ready to serve.
Nutrition Facts : Calories 360.6, Fat 14.6, SaturatedFat 3.3, Cholesterol 74.8, Sodium 2184.9, Carbohydrate 29.8, Fiber 1.6, Sugar 25.1, Protein 29.2
SPICE-RUBBED PORK TENDERLOINS IN CORN HUSKS WITH CRANBERRY-AVOCADO SALSA
Categories Pork Bake Christmas Pork Tenderloin Winter Coriander Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Stir cumin seeds, coriander seeds, and black peppercorns in small dry skillet over medium heat until aromatic, about 2 minutes. Finely grind spice mixture in spice grinder or mini processor. Mix ground spices, shallot, olive oil, salt, and garlic in small bowl until paste forms. Rub pork on all sides with spice paste. Cover and chill at least 3 hours or overnight.
- Tear 4 corn husks lengthwise into strips 1/2 to 3/4 inch wide. Place 1 pork tenderloin log in center of each remaining corn husk. Wrap corn husks around pork and tie center and ends of each with corn husk strips as for tamales, enclosing pork completely. Place pork bundles on rack on baking sheet. (Can be prepared 1 day ahead. Cover with damp kitchen towel, then foil, and refrigerate.)
- Preheat oven to 350°F. Bake pork bundles uncovered until instant-read thermometer inserted into thickest part of each piece registers 150°F, 35 to 45 minutes, depending on thickness of pork.
- Place 1 pork bundle on each of 8 plates. Remove husk strip from 1 end of each; fold corn husk back slightly, exposing some of meat. Spoon Cranberry-Avocado Salsa alongside and serve.
CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA
I love this recipe because of the depth of flavors and burst of colors. It's quick and easy to make. It's best when peaches are in season, but you could try strawberries or pineapple instead. -Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (1-1/3 cups salsa).
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.
Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 522mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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