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
PORK TENDERLOIN WITH SALSA VERDE
Pair roasted pork tenderloin with an herb-filled sauce made with cilantro, parsley, chives and tarragon.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 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.
- While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper.
- Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.
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
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
SANTA FE PORK MEDALLIONS WITH PEACH SALSA
A fine example of Southwestern cooking, these spicy pork medallions are cooled by the fruitiness of peaches. Adjust the spicy seasonings to your taste. Was the overall winner in the first 2002 "Ready, Set, Cook" Challenge here at Recipezaar!
Provided by PalatablePastime
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Trim tenderloin of fat, etc.
- Cut pork tenderloin into medallions about 3/4" thick.
- Mix together green chilies, chile powder, ground cumin, black pepper, cayenne, salt, onion powder, garlic, olive oil, and cilantro; process in blender or food processor until it becomes a smooth paste.
- Rub each side of medallion with paste and allow to rest at room temperature for approximately 30 minutes.
- Meanwhile, mix together peaches, black beans, balsamic, jalapeno, red bell pepper, cilantro, and sugar.
- Squeeze in juice of lime wedge and adjust jalapeno and sugar flavorings to taste.
- Grill pork medallions over medium mesquite coals (or use mesquite smoking chips with other coals or gas grills), cooking about 4-5 minutes per side, or until meat is cooked through.
- Serve salsa spooned over medallions.
Nutrition Facts : Calories 238.3, Fat 6.2, SaturatedFat 1.6, Cholesterol 73.8, Sodium 504.3, Carbohydrate 19.5, Fiber 5.1, Sugar 9.2, Protein 27.4
HONEY GLAZED PORK TENDERLOIN WITH FRESH PEACH SALSA
Make and share this Honey Glazed Pork Tenderloin With Fresh Peach Salsa recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the salsa:.
- Cut the peach in half. Remove the pit and dice the fruit. Place in a small bowl. Add the cilantro, onion, honey, oil, lime zest and juice, salt and pepper. Stir gently and allow to sit, covered.
- For the pork:.
- Remove excess fat and the silver skin from the tenderloin. Put the tenderloin in shallow bowl large enough to accommodate it. Drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, salt and pepper. Drizzle with the honey. Let sit for 30 minutes.
- Prepare a grill to medium-high heat. Put the marinated pork on the grill and cook, about 5 minutes. Shift the pork 90 degrees and grill for 5 more minutes. Flip it over and repeat. Cook until the internal temperature is 145 degrees F. Remove from the grill and let sit for 5 minutes.
- Place the remaining 2 tablespoons olive oil in a saute pan. Add the shallots when the oil starts to shimmer. Saute until crispy, and then drain on a paper towel. Sprinkle with salt.
- Slice the pork and serve with the shallots and salsa.
Nutrition Facts : Calories 364.5, Fat 19.8, SaturatedFat 3.6, Cholesterol 82.1, Sodium 389.1, Carbohydrate 20.9, Fiber 1.3, Sugar 16.6, Protein 27
TASTY PORK TENDERLOIN WITH PEACH SALSA
Make and share this Tasty Pork Tenderloin With Peach Salsa recipe from Food.com.
Provided by Oolala
Categories Pork
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Place pork in a greased 11" X 7" X 2" baking dish and rub meat with the oil.
- Sprinkle with oregano and cumin.
- Bake, uncovered, at 400 degrees for 25 minutes or until a meat thermometer reaches 160 degrees.
- Let meat stand 10 minutes before slicing.
- In a bowl, combine salsa ingredients and serve with the pork.
- Enjoy!
Nutrition Facts : Calories 408.1, Fat 14.3, SaturatedFat 3.9, Cholesterol 112.3, Sodium 85.7, Carbohydrate 35, Fiber 3, Sugar 31.9, Protein 36.8
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- Rinse the peach and the cherry tomatoes. Open up the peach, discard the seed in the middle and dice the peach up. Then chop up the cherry tomatoes and add this, the diced peaches and the chopped red onion to a bowl.
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