Spicy Barbecued Pork Tenderloin With Green Beans Food

GRILLED SPICY PORK TENDERLOIN

Steps:

• In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight., In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside., Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.

SPICY PORK TENDERLOIN

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.

SPICY BARBECUED PORK TENDERLOIN WITH GREEN BEANS

Steps:

• Heat oven to 450°F. Line shallow roasting pan with foil. In small bowl, mix stir-fry sauce, barbecue sauce, honey and crushed red pepper until well blended. Reserve 1/2 cup sauce for serving.
• Place pork in pan; tucking small ends under for even cooking. Insert meat thermometer to tip is in thickest part of pork. Brush pork with about 1/4 cup of the remaining sauce.
• Bake uncovered 15 minutes. Remove from oven. Arrange green beans around pork; drizzle green beans with sauce. Sprinkle beans with almonds. Bake 10 to 15 minutes, brushing pork occasionally with drippings, until thermometer reads 155°F and beans are almost tender. Cover pork with foil and let stand 10 to 15 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)
• Serve pork with green beans and reserved 1/2 cup sauce.

SPICY GREEN BEANS AND PORK, ASIAN STYLE

Steps:

• Heat 2 cups of vegetable oil in a large wok or deep sided skillet to 375 degrees F (190 degrees C). Carefully add the beans to the hot oil, and fry, stirring occasionally, until the beans are blistered, 3 to 5 minutes. Dip the beans out of the oil with a strainer, and quickly rinse them in cold water.
• Remove the oil from the wok, but do not wipe the pan. Heat 1 tablespoon of vegetable oil in the wok over medium heat, and stir in the garlic, ginger, and green onion. Cook and stir until fragrant, about 30 seconds, and stir in the ground pork. Cook and stir the pork, breaking it up as it cooks, until no longer pink, about 4 minutes. Stir in the chili garlic sauce, chicken broth, and soy sauce, and bring to a boil.
• Mix the cornstarch with the water in a small bowl, stir into the pork mixture, and let simmer until the sauce thickens, 1 to 2 minutes. Gently stir the green beans into the pork sauce, heat through, and serve.

SPICY CHINESE PORK TENDERLOIN

Steps:

• In heavy duty freezer Ziploc bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes.
• Add tenderloins and stir to coat all over.
• Seal and refrigerate at least 1 to 3 hours, turning bag over occasionally.
• Preheat oven to 500°F.
• Line small roasting pan with foil.
• Spray a cooling or cooking rack with nonstick spray, and place on top of pan.
• Place tenderloins on rack.
• SAVE MARINADE.
• Place meat in preheated oven.
• Roast 9 to 10 minutes.
• Turn and roast 9 to 10 minutes more.
• Check temperature in thickest part of meat.
• It should read approx 160°F.
• Remove from oven, and allow meat to stand 8 minutes.
• Meanwhile pour marinade from bag into saucepan.
• Rinse the bag with the 1/2 cup of water.
• Add to saucepan.
• Bring to low boil.
• Boil slowly for 5 to 6 minutes.
• Right before ready to serve, add butter to sauce; stir.
• Slice meat into 1/4 inch slices.
• Place on hot rice.
• Spoon marinade sauce over meat and rice.
• Top with green onions.
• Note: This can be cooked on the grill also.
• Cook until temperature reaches 150 to 160°F.
• You can also cook in oven for 6 minutes each side, and then toss on a gas grill for a few minutes for a outdoor flavor.

COFFEE-RUBBED PORK TENDERLOIN WITH GREEN BEANS

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.

JAMAICAN PORK TENDERLOIN

Steps:

• In a food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onions, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. , Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

SWEET & SPICY BBQ GRILLED PORK TENDERLOIN

Steps:

• Pat pork tenderloins dry. Rub each with about 1 tablespoon of olive oil, plus 2 tablespoons of pork rub.
• Grill over medium-high heat for 7 minutes per side. Check the internal temperature of each pork tenderloin with a digital meat thermometer. When it reaches 140 degrees, brush the tops and sides of each tenderloin with your favorite BBQ sauce. Continue to cook until the internal reaches 145 degrees.
• Remove the tenderloins to a platter and allow them to rest for 3 minutes before slicing.

BARBECUED PORK TENDERLOIN

Steps:

• Combine first 4 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigerator 2 to 12 hours; turning bag occasionally. Remove pork from bag; discard marinade.
• Prepare grill; heating one side to medium and one side to high heat.
• Combine ground coffee and next 4 ingredients (ground coffee through salt); rub over pork. Let stand at room temperature for 15 minutes.
• Combine 1/4 cup barbecue sauce and 1 tablespoons apple cider vinegar. Reserve 2 tablespoons of the barbecue sauce mixture, and set aside.
• Place pork on grill rack coated with cooking spray over high heat; grill 3 minutes, turning pork on all sides. Place pork over medium heat; grill 15 minutes, turning pork occasionally. Baste with 3 tablespoons barbecue sauce mixture; grill 5 minutes or until thermometer registers 160 degrees F (slightly pink), turning pork occasionally.
• Place pork on a platter, brush with reserved 2 tablespoons barbecue sauce mixture. Cover with foil; let stand 5 minutes.

SPICY GRILLED PORK TENDERLOIN

Steps:

• Heat grill to medium.
• Rub pork tenderloins with oil. Drizzle with lime juice. Combine dried spices in a bowl and then sprinkle evenly on tenderloins.
• Grill, turning occasionally, until well browned on all sides, about 10 minutes.
• Reduce temperature to low and cover with grill lid. Continued to cook pork covered, until an instant-read thermometer inserted into the center registers 145 degrees, turning occasionally.

TROPICAL SWEET AND SPICY PORK TENDERLOIN

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork; cook until browned, 4-6 minutes. Remove., In same skillet, cook onion and pepper until softened, 2-4 minutes. Add garlic; cook 1 minute. Return pork to pan; stir in chicken stock. Cook, covered, until pork is tender, about 5 minutes., Stir in next 5 ingredients; simmer, uncovered, until sauce is thickened, about 5 minutes. Serve with rice.

SWEET AND SPICY GRILLED PORK TENDERLOIN

Steps:

• Marinade -- In a large baggie add all the ingredients, close and shake well. Add the pork tenderloins and let marinade.
• Grill -- Let set at room temp 20-30 minutes to take the chill off and then grill. After grilling cover and rest 5-10 minutes. Slice and enjoy.

MARINATED GRILLED PORK TENDERLOIN WITH SPICY ORANGE VINAIGRETTE AND BLACK BEANS AND RICE

Steps:

• Place the soaked beans in a large saucepan, cover with water, add the ham hock and beer. Cook over medium-high heat until tender, about 11/2 hours. Drain. Heat the olive oil in a large saucepan over medium heat until almost smoking. Add the onions and cook until soft. Add the rice and cook, stirring until it is coated with the oil, about 2 minutes. Add the water and 1 tablespoon salt, stir, and bring to a boil. Lower the heat and simmer until the water is absorbed and the rice is tender. Place the basil, pine nuts and garlic in a food processor and process until smooth. Slowly add the oil to make a smooth paste. Combine the cooked rice and beans in a large saucepan and cover with water, cook over medium heat until almost dry. Add the pesto and stir to incorporate. Stir in the cheese, parsley and season with salt and pepper to taste.
• Heat orange juice in a medium saucepan and reduce to 1/4 cup. Let cool slightly. Combine the orange syrup, vinegar, mustard and ancho chile powder in a blender and blend 30 seconds. With the motor running slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper.
• Combine all ingredients in a blender and blend until smooth. Reserve 1/2 cup of the marinade, pour the remaining marinade into a large baking dish, add the tenderloin and turn to coat. Cover and refrigerate for 4 hours. Preheat grill pan until almost smoking. Remove pork from marinade and grill for 10 to 12 minutes basting with the reserved marinade. Let rest 10 minutes before slicing.
• Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette.