SPICED ROASTED PORK TENDERLOIN
Lean and quick-cooking, pork tenderloin also scores points for versatility. Here, a tenderloin is flavored with a spice-rub mixture of cayenne pepper, allspice, and brown sugar before roasting.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 5
Steps:
- Mix together cayenne, allspice, and sugar; season with salt and pepper. Rub a pork tenderloin with spice mixture. Roast at 475 degrees on a rimmed baking sheet until medium, 15 minutes.
SPICY PORK LOIN AND LETTUCE WRAPS
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook the pork: Season the pork all over with the salt, then sift the paprika through a fine mesh sieve over the pork. Heat a cast iron skillet large enough to hold the pork. Add the oil and when it begins to smoke lightly, use a pair of metal tongs to place the pork into the hot oil. Cook over high heat, turning the pork often, browning on all sides, until it reaches an internal temperature of 145 degrees F in the thickest part of the tenderloin, about 15 minutes total (if you like a little more "done", cook a few minutes longer on each side). Remove the pork and allow it to "rest" on a flat surface. If you like a little more "done", cook a few minutes longer on each side.
- Make the sauce: In a medium bowl, combine the vinegar, soy sauce, honey, fish sauce, and ginger. Add the scallions. Taste for seasoning. Set aside.
- Assemble the wraps: On a large serving platter, arrange "cups" of lettuce leaves, 2 to 3 layers of lettuce per cup. Form the cups with one leaf inside another with the lettuce spines stacked on top of the other.
- Slice the pork into 1/4-inch thick rounds. Top each lettuce cup with 3 or 4 slices of pork. Season the pork with a little more salt, then top with the chiles. Drizzle the meat with some of the sauce. Top with the cilantro leaves. Top with more sauce if you like.
SPICE RUBBED PORK TENDERLOIN WITH ROASTED BRUSSELS SPROUTS, JALAPENO PESTO AND POMEGRANATE
Steps:
- Preheat the oven to 375 degrees F.
- For the pork tenderloin: To a bowl, add the paprika, brown sugar, coriander, cumin, mustard powder, chili powder, 1 tablespoon salt and 2 teaspoons pepper, and stir to combine.
- Heat 2 tablespoons of the canola oil in a cast-iron pan over high heat until the oil begins to shimmer. Sprinkle the tenderloin on both sides with the seasoning mixture. Sprinkle with salt and pepper. Place the pork in the pan and sear on all sides until golden brown, about 8 minutes.
- Transfer the pork to a wire rack set over a baking sheet. Put the pan into the oven and roast the pork to medium (an internal temperature of 130 degrees F), about 10 minutes. Remove from the oven, tent loosely with foil and let rest for 10 minutes before slicing into 1/2-inch-thick medallions.
- For the pomegranate sauce: Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified.
- For the pesto: Combine the cilantro, cheese, pine nuts, jalapenoes, garlic, and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until emulsified. Scrape into a bowl.
- For the Brussels sprouts: Put the Brussels sprouts on a baking sheet , toss with the canola oil and sprinkle with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, 20 to 30 minutes.
- When ready to serve, reheat the brussels sprouts in a saute pan with the butter. Then add the pomegranate molasses.
- Plating: Place 2 pork medallions cut-side up on a plate. Top with some pomegranate sauce across the pork and a dollop of jalapeno pesto on the top of each pork medallion. Add some Brussels sprouts on the side, garnish with hazelnuts, pomegranate seeds and cilantro.
GRILLED MOROCCAN SPICED PORK TENDERLOIN
Butterflied pork tenderloin is rubbed with a flurry of heady spices like cumin, coriander, and cinnamon before being grilled to quick perfection in this easy dinner recipe.
Provided by Grace Parisi
Categories Pork Grill Grill/Barbecue Coriander Cumin
Yield Makes 6 servings
Number Of Ingredients 11
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.
ROASTED CRANBERRY SPICED PORK TENDERLOIN
Spicy, savory, and easy. Just pan seared and finished in the oven. Garnish this with walnuts, a creamy gorgonzla dip and you have an amazing easy main course. Add some savory scalloped potatoes and roasted green beans for a great dinner. And a salad and some fresh bread for a great dinner party. TIP: Make both the blue cheese dip and the cranberry sauce ahead of time. That way, all you have is to cook the pork. Just a little planning makes for an easy dinner.
Provided by SarasotaCook
Categories Pork
Time 50m
Yield 8 , 8 serving(s)
Number Of Ingredients 23
Steps:
- Garnish -- I just bought a small pack of pre-chopped walnuts - already done.
- Gorgonzola Dip -- Just mix the cheese, cream, parsley, salt and pepper. Go easy on the salt, the cheese is already salty. Make ahead and refrigerate.
- Pork -- Set the loin out on the counter so it can come to room temp or at least take off the chill. Once the pork starts to warm up a bit, rub or brush the vegetable oil (1 teaspoon) on and season well with salt and pepper and just let it rest while you start the sauce.
- Sauce -- Add the cranberry juice, honey, sherry, soy, red wine, shallot, garlic, ginger, Chinese Five Spice and corn starch and bring to a slow boil to let the sauce thicken. Should take 4-5 minutes. Once the sauce thickens, remove and set to the side. Make this ahead too. That way, you just have to reheat it on the stove.
- Saute -- In a oven proof heavy saute pan (I prefer cast iron, but NO non stick for this), heat to medium high to high heat and add the butter and vegetable oil. Sear the seasoned pork loin on all sides until golden brown.
- Bake -- Remove from the heat and glaze well with the cranberry sauce. Transfer to a 400 degree oven and cook an additional 15 minutes uncovered until it reaches 155-160 degrees. Make sure to baste a couple of times with the sauce as it bakes - use all the sauce. Once the internal temperature reaches the 155-160 mark (which is medium), remove from the pan and transfer to your serving platter and cover with foil to let it rest. The white wine will be added to the pan drippings.
- Sauce -- Return the pan to the stove on medium heat and add the white wine to the cranberry sauce along with the walnuts and heat up.
- Serve -- Serve the extra sauce on the side or you can drizzle a little over the slices which is the way I like to serve it. Don't forget the Blue Cheese Dip on the side.
- This is a very elegant dish but so worth just a little effort. but easy dish.
Nutrition Facts : Calories 406.9, Fat 21.9, SaturatedFat 8.3, Cholesterol 73.3, Sodium 947.8, Carbohydrate 19.8, Fiber 0.7, Sugar 15.1, Protein 22
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.
SPICY PORK TENDERLOIN
A zesty rub seasons pork overnight. Fast yet fancy. Directions do not include the marinating time. This came from TOH.
Provided by WiGal
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place tenderloins in plastic bag.
- Combine remaining ingredients in a small bowl; rub over tenderloins.
- Refrigerate 6 hours or overnight.
- Bake, uncovered, at 425 degrees for 25-35 minutes, or until meat thermometer reads 150-155 degrees.
- Cover with foil and let rest for 10 minutes before slicing.
SPICY PORK TENDERLOIN
A flavorful, fast and easy recipe for grilled pork tenderloin. The spice could also be used on chicken or ribs!
Provided by SRYAN1
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 6
Number Of Ingredients 6
Steps:
- In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
- Preheat grill for medium heat.
- Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.
Nutrition Facts : Calories 189.3 calories, Carbohydrate 1.6 g, Cholesterol 84.4 mg, Fat 7.7 g, Fiber 1 g, Protein 27.1 g, SaturatedFat 2.7 g, Sodium 471.8 mg, Sugar 0.2 g
SPICED PORK TENDERLOIN
Provided by Tarla Thiel
Categories Dairy Bake Low Carb Pork Tenderloin Brandy Summer Bon Appétit Pasadena California
Yield Serves 2
Number Of Ingredients 9
Steps:
- Combine salt, garlic, white pepper, thyme and allspice in small bowl. Rub salt mixture into pork. Wrap pork tenderloin in plastic wrap and refrigerate 4 hours or overnight.
- Preheat oven to 325°F. heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning occasionally, about 7 minutes. Place skillet with pork in oven and bake to desired doneness, about 30 minutes for medium. Transfer pork tenderloin to platter. Cover with foil and keep warm.
- Add milk and brandy to same skillet. Bring to boil over high heat. Continue boiling until liquid is reduced to 1/4 cup, scraping up any browned bits on bottom of pan, about 8 minutes. Slice pork and serve immediately with sauce.
SPICY PORK TENDERLOIN
A friend shared this recipe for marvelously flavorful pork years ago. It really sparks up a barbecue and has been popular whenever I've served it. I guarantee you'll get many requests for the recipe. -Diana Steger, Prospect, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2-4 hours. , Grill, covered over medium-hot indirect heat for 25-40 minutes or until thermometer reads 160°.
Nutrition Facts : Calories 135 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 350mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
FIVE-SPICE PORK TENDERLOIN
Five-spice powder is a pungent seasoning mix used widely in Chinese cooking. It is made of equal parts ground cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns and lends an irresistible flavor to pork tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Combine spice powder and salt on a plate; generously coat pork tenderloins. Heat a large ovenproof skillet over medium-high heat, and pour in oil. Add tenderloins; brown well on all sides, about 4 minutes per side.
- Transfer to oven, and roast until meat is cooked through, about 15 minutes or until a meat thermometer inserted in the center registers 160 degrees. Remove from oven; let rest 5 minutes before slicing. Serve.
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