BBQ PORK TENDERLOIN
Pork no longer needs to be massacred with cooking - I know it is a hard habit to break if this is how you were brought up but pork today is perfectly safe to eat slightly pink and it is so juicy, Try it - not blood rare but just a light pink. This is a very tasty recipe.
Provided by Bergy
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the ingredients (except pork), whisk well.
- Pour over the loin in a zip lock plastic bag or glass bowl.
- Marinade in the fridge for at least 2 hours.
- Remove loin from marinade, save marinade.
- Cook 6 inches from high heat source for about 15 minutes turning frequently and basting with the marinade The outside should be nicely browned and the inside just a slight pink color Rest for 5 minutes and slice into 1/2-inch slices.
- Heat any remaining marinade and serve over the pork.
Nutrition Facts : Calories 211.1, Fat 6.9, SaturatedFat 1.7, Cholesterol 73.8, Sodium 110.8, Carbohydrate 12.3, Fiber 0.2, Sugar 10, Protein 23.8
BBQ PORK TENDERLOIN
A delicious alternative to cooking pork tenderloin using a slow cooker. Great as tenderloin or cook it longer and use as pulled pork.
Provided by Grey
Categories Pork Tenderloin
Time 4h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat a slow cooker on High for 15 minutes.
- Rub tenderloin with salt and pepper.
- Add 1 tablespoon oil to the hot slow cooker. Add tenderloin and sear for 1 to 2 minutes per side.
- Meanwhile, mix barbecue sauce, ketchup, brown sugar, vinegar, remaining 2 tablespoons oil, oregano, Worcestershire sauce, and hot pepper sauce in a medium bowl. Pour over the seared tenderloins to cover.
- Cover the slow cooker, reduce to Low, and cook until pork is slightly pink in the center, 4 to 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If you want to shred the pork, cook for 1 to 2 more hours.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 26.7 g, Cholesterol 73.8 mg, Fat 7.5 g, Fiber 0.2 g, Protein 23.9 g, SaturatedFat 1.8 g, Sodium 717.5 mg
GRILLED PORK TENDERLOIN
Alton Brown's Grilled Pork Tenderloin recipe, from Good Eats on Food Network, stays moist thanks to hours of soaking in a sweet and sharp lime-based marinade.
Provided by Alton Brown
Categories main-dish
Time 6h35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim the pork tenderloin of any excess fat and silver skin.
- Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
- Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
- Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
- Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
- Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.
Nutrition Facts : Calories 200 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 74 milligrams, Sodium 600 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Protein 24 grams, Sugar 12 grams
BBQ PORK TENDERLOIN
Categories Pork Quick & Easy Dinner Meat Pork Tenderloin Tailgating Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 main-course servings
Number Of Ingredients 11
Steps:
- Trim pork of excess fat and silver skin, then cut crosswise into 1/4-inch-thick slices. Cut each slice into 3 strips.
- Cook onion in oil in a 4-quart heavy pot over moderate heat, stirring occasionally, until golden, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add ketchup, chili sauce, Worcestershire sauce, vinegar, hot sauce, and water and simmer, uncovered, stirring occasionally, about 5 minutes.
- Add pork and simmer, covered, until pork is cooked through and tender, 8 to 10 minutes. Transfer pork with a slotted spoon to a bowl and cover to keep warm. Boil remaining sauce, stirring occasionally, until slightly thickened, about 3 minutes. Pour sauce over pork.
OVEN-BARBECUED PORK TENDERLOINS
My family still savors and prepares this luscious heirloom recipe. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a small bowl, combine the first six ingredients. Place tenderloins on a rack in a shallow roasting pan; spoon some of the sauce over pork. , Bake, uncovered, until a thermometer reads 160°, basting occasionally with remaining sauce, 35-40 minutes. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 185mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
MARINATED BBQ PORK TENDERLOIN
Make and share this Marinated BBQ Pork Tenderloin recipe from Food.com.
Provided by T.L. Sim
Categories Pork
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place tenderloins in large zip lock bag.
- Mix all other ingredients together in a bowl and pour into bag.
- Give a squeeze to cover tenderloins and refrigerate overnight.
- Barbeque on med-low heat.
- Baste with leftover marinade.
- Will take about 20 minutes.
- Remove, tent with foil and let meat rest for 10 minutes before cutting.
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