PORK TENDERLOIN WITH CHIPOTLE-MAPLE MOP
We dare you not to go hog wild for our shortcut barbecued pork tenderloin. Oven broiled until golden, this is just the right cure for the cold weather no-'cue blues. From the Great Big Food Show
Provided by Food Network Kitchen
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack closest to the broiler and preheat to high. Combine the coriander, garlic powder, and ginger. Brush the tenderloins with the oil and rub all over with spices. Season with salt and pepper, to taste. Lay the pork on a small shallow pan and broil until golden, turning once, about 5 minutes per side. (An instant-read thermometer should register 130 degrees F when inserted into the thickest part of the meat.)
- Meanwhile, for the sauce: Whisk the syrup, vinegar, hot sauce, and salt together in a small bowl. Set about half the sauce aside. Generously brush the tenderloins all over with the remaining sauce. Return to the broiler and cook, turning once, until a deep rich brown, about 2 to 3 minutes. Set meat aside for 5 minutes to rest before slicing. Serve with reserved sauce for drizzling over the meat.
- 1. Lay the tenderloin on your work surface and slip a sharp knife under the surface of the silver skin. Keeping your knife flat against the meat, make your first cut by slicing away from you and toward the end of the tenderloin.
- 2. Lift the unattached portion of the silver skin up and place your knife at the point where the skin meets the tenderloin. Slice to separate.
- 3. Continue moving down the length of the tenderloin, pulling and slicing until the silver skin is completely removed.
CHIPOTLE CRUSTED PORK TENDERLOIN
Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.
Provided by KRAMNODROG
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium-high heat.
- In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
- Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 11.7 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 1.4 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 666.8 mg, Sugar 9.3 g
PORK TENDERLOIN WITH CHIPOTLE-MARMALADE SAUCE
From Bon Appetit. Dont let all the steps scare you off. I cut this recipe in half very easily. The chipotles give it a nice kick, so you may want to adjust the amount a little to you taste. Very nice recipe.
Provided by IHeartDogs
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.
- Preheat oven to 425 degrees.
- Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
- Add shallots and sauté until tender, about 4 minutes.
- Add reduced stock mixture, marmalade and chipotle chilies and simmer until mixture is reduced to 2 cups, about 5 minutes.
- Mix 1 tablespoon water and cornstarch in small bowl and whisk mixture into stock mixture.
- Stir until sauce boils and thickens, about 5 minutes.
- Season to taste with salt and pepper.
- (Sauce can be prepared 1 day ahead. Cover and refrigerate.).
- Sprinkle pork with salt and pepper.
- Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat and add pork and cook until brown on all sides, about 4 minutes.
- Transfer skillet to oven and bake until thermometer inserted into pork registers 155°F, about 15 minutes.
- Let pork rest 5 minutes.
- Bring sauce to simmer.
- Slice pork into 1/2-inch-thick medallions, arrange on plates and spoon sauce over and serve.
PORK TENDERLOIN WITH BOURBON SAUCE
Steps:
- In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth.
- Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight.
- Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center.
- Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.
Nutrition Facts : Calories 444 kcal, Carbohydrate 18 g, Cholesterol 126 mg, Fiber 1 g, Protein 45 g, SaturatedFat 4 g, Sodium 858 mg, Fat 18 g, ServingSize 6 servings, UnsaturatedFat 13 g
PORK TENDERLOIN WITH CHIPOTLE-MARMALADE SAUCE
Categories Pepper Pork Bake Sauté Shallot Jam or Jelly Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 9
Steps:
- Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.
- Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 4 minutes. Add reduced stock mixture, marmalade and chipotle chilies. Simmer until mixture is reduced to 2 cups, about 5 minutes. Mix 1 tablespoon water and cornstarch in small bowl. Whisk cornstarch mixture into stock mixture. Stir until sauce boils and thickens, about 5 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 425°F. Sprinkle pork with salt and pepper. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown on all sides, about 4 minutes.
- Transfer skillet to oven and bake until thermometer inserted into pork registers 155°F, about 15 minutes. Let pork rest 5 minutes.
- Bring sauce to simmer. Slice pork into 1/2-inch-thick medallions; arrange on plates. Spoon sauce over and serve.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
GRILLED MOROCCAN SPICED PORK TENDERLOIN WITH CREAMY HARISSA SAUCE
Provided by Kelsey Nixon
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the cinnamon, coriander, cumin, paprika, salt and olive oil. Rub the mixture evenly over the pork tenderloins. Cover and refrigerate for at least 30 minutes or up to overnight.
- Prepare a grill for high heat cooking. Place the tenderloins on the grill and cook until browned and nicely marked, 8 to 10 minutes. Turn the tenderloins and cook until a meat thermometer inserted into the center of each registers between 155 degrees F and 165 degrees F, 8 to 10 minutes longer. Transfer the tenderloins to a cutting board, tent with foil and let rest for 10 minutes. Slice and serve hot or at room temperature with Creamy Harissa Sauce.
- In a small bowl, whisk together the yogurt, lemon juice, oil, harissa and garlic until combined. Season with salt and pepper.
SPICED PORK TENDERLOIN WITH MAPLE-CHIPOTLE SAUCE
Make and share this Spiced Pork Tenderloin With Maple-Chipotle Sauce recipe from Food.com.
Provided by Chemaine
Categories Pork
Time 4h35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- PORK: combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours.
- When ready to cook:.
- Preheat over to 375.
- Remove pork from bag. Place pork in a roasting pan; drizzle with oil.
- Bake at 375 for 30 minutes or until a thermometer inserted in center of pork registers 155 degrees.
- Remove pork from pan; cover and let stand 10 minutes.
- SAUCE:.
- Remove 2 tsp adobo sauce from can of chiles. Reserve remaining chiles and sauce for another use.
- Add 2 tsp adobo sauce, syrup, broth and vinegar to roasting pan, scraping pan to loosen browned bits.
- Cook over medium heat 5 minutes, stirring constantly.
- Remove from heat. Place pork in pan, turning to coat.
- Remove pork from pan, reserving sauce in pan.
- Cut pork into 1/2-inch-thick slices. Strain sauce through a fine sieve into a bowl; serve with pork.
Nutrition Facts : Calories 159.8, Fat 4.2, SaturatedFat 1.2, Cholesterol 59, Sodium 166.9, Carbohydrate 10.8, Fiber 0.1, Sugar 9.6, Protein 18.9
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- Poke the pork tenderloin all over with a fork. This will allow the marinade to really absorb into the pork.
- In a small bowl whisk together 1 1/2 tbsps chipotle in adobo sauce, 3 tbsps maple syrup, 1 tbsp lemon juice, 1 tbsp chopped cilantro and 3 cloves minced garlic.
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