PORK TENDERLOIN WITH LIME AND CHIPOTLE
This is another delicious recipe out of a local TV station's cookbook. KCTS Cooks Favorite Recipes. It was sent in by Anne who lives in Mill Creek. Hope you enjoy it.Cooking time includes marinating.
Provided by teresas
Categories Pork
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Stir together first 8 ingredients (mustard through cinnamon).
- Remove and reserve 1 cup of the mustard mixture.
- Place pork in a large shallow dish or zip-top plastic freezer bag: pour remaining mustard mixture over pork.
- Cover or seal.
- Chill, turning occasionally, for 2 hours.
- Remove pork from marinade, discarding marinade.
- Grill Pork, covered with grill lid, over medium-high heat (350 to 400 degrees) for 8 to 9 minutes on each side or until a meat thermometer inserted into thickest portion registers 150 degrees.
- Remove from gill and let stand 10 minutes.
- Cut pork into slices.
- Bring reserved mustard mixture and 1/4 cup water to a boil in a sauce pan.
- Reduce heat and simmer 2 minutes.
- Sprinkle peanuts over pork and serve with sauce.
Nutrition Facts : Calories 185.3, Fat 6.8, SaturatedFat 1.8, Cholesterol 82.1, Sodium 286.3, Carbohydrate 2.9, Fiber 0.7, Sugar 0.5, Protein 27.5
SMOKY CHIPOTLE BBQ POTTED PORK TENDERLOIN
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season the pork cubes with salt, pepper, and paprika. Dredge in the flour. Heat a Dutch oven with 3 tablespoons vegetable oil, 3 turns of the pan, over high heat. Brown the pork on all sides. Remove to a plate, reduce the heat, and add the remaining 1 tablespoon of oil. Add the onions, peppers, celery, and garlic and season with salt and pepper. Cover and sweat for 8 minutes or so. Uncover and stir for 1 to 2 minutes, and then deglaze the pot with the beer and let the liquid reduce, 1 minute more. Add the tomatoes, chipotle and adobo sauce, thyme, and cilantro and heat through. Add the pork back to the pot and simmer over medium-low heat until ready to serve. Char the tortillas or prepare quick-cooking polenta. Serve with lime wedges for topping.
CHIPOTLE LIME MARINATED GRILLED PORK CHOPS OR TENDERLOIN
Recipe from package of pork chops.Prep time does not include marinating time. You can alternately use dried chipotle, just rehydrate in hot water for about 15 mins and then chop. I actually like this better as a marinade for pork tenderloin.
Provided by cylee
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
- Seal bag and refrigerate for up to 24 hours.
- Remove chops from marinade (discard marinade).
- Grill over medium-hot coals for a totoal of 12-15 mins, turning half-wayt thru, or until done.
CHIPOTLE-MARINATED PORK TENDERLOIN WITH BLACK BEAN SALSA
Pork tenderloin is one of the leanest cuts of meat. Here, it's marinated in a chipotle blend, seared in a grill pan, and served with a fiber-rich bean and tomato salsa.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Make the pork marinade: Process chile, garlic, onion, lime juice, vinegar, and oregano in a blender until smooth. Rub marinade all over the pork. Transfer pork to a dish, and cover with plastic wrap. Refrigerate overnight.
- Preheat oven to 350 degrees. Heat a grill pan over high heat. Grill pork until seared on all sides, about 2 minutes per side. Transfer pan to the oven; cook until an instant-read thermometer inserted into center of meat registers 145 degrees, 20 to 25 minutes. Let pork stand at room temperature 5 to 10 minutes before slicing.
- Meanwhile, make the salsa: Stir together the black beans, tomatoes, onion, cilantro, lime juice, chile, and cumin in a small bowl. Serve with the pork.
PORK TENDERLOIN WITH CHIPOTLE SAUCE & PICKLED RED ONIONS
The ultimate Friday night food, these smoky flavoured wraps will bring the taste of Mexico to your table
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Place the thinly sliced onion in a bowl with juice 1 lime, half the oregano and a pinch each of salt and pepper. Set aside.
- Dry-fry the whole garlic in a non-stick pan until blackened on both sides, about 8 mins, then peel. Heat the grill. Arrange the thickly sliced onion on a baking tray with the tomatoes, cut-side up. Season and grill until blackened, about 8 mins. Tip into a bowl with the garlic, chipotle paste, 1 tsp chilli powder, 1 tbsp sugar and remaining lime juice. Season and whizz in a blender until smooth. Gently heat through in a pan.
- Rub the pork with the remaining chilli powder, oregano, sugar and seasoning. Grill for 5 mins each side until cooked. Serve sliced in warm tortillas with some sauce, the pickled onions and coriander.
Nutrition Facts : Calories 305 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.53 milligram of sodium
CHIPOTLE, BEER, AND LIME ROASTED PORK TENDERLOIN
Simple recipe with a few ingredients that is sure to be a crowd pleaser. It made a wonderful roast and the leftovers were turned into really tasty tacos with feta and pickled onions.
Provided by Spiderwoman77
Categories Mexican Recipes
Time 3h40m
Yield 6
Number Of Ingredients 7
Steps:
- Stir beer, lime juice, chipotle peppers, garlic, olive oil, and Worcestershire sauce together in a bowl; let sit 1 hour.
- Place pork tenderloins in a baking dish; pour marinade over tenderloins. Refrigerate 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook in preheated oven until pork is slightly pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 186.3 calories, Carbohydrate 6.1 g, Cholesterol 63.1 mg, Fat 6.7 g, Fiber 0.9 g, Protein 21.1 g, SaturatedFat 1.8 g, Sodium 87.9 mg, Sugar 0.5 g
CHIPOTLE, BEER, AND LIME ROASTED PORK TENDERLOIN
Simple recipe with a few ingredients that is sure to be a crowd pleaser. It made a wonderful roast and the leftovers were turned into really tasty tacos with feta and pickled onions.
Provided by Spiderwoman77
Categories Mexican Recipes
Time 3h40m
Yield 6
Number Of Ingredients 7
Steps:
- Stir beer, lime juice, chipotle peppers, garlic, olive oil, and Worcestershire sauce together in a bowl; let sit 1 hour.
- Place pork tenderloins in a baking dish; pour marinade over tenderloins. Refrigerate 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook in preheated oven until pork is slightly pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 186.3 calories, Carbohydrate 6.1 g, Cholesterol 63.1 mg, Fat 6.7 g, Fiber 0.9 g, Protein 21.1 g, SaturatedFat 1.8 g, Sodium 87.9 mg, Sugar 0.5 g
CHIPOTLE PORK TENDERLOINS
From Priscilla Gilbert of Indian Harbour Beach, Florida: "This pork tenderloin beats all at a cookout! The recipe came from a family member and is such a treat. Fresh strawberries and avocado in the salsa help cool the tasty heat of the pork."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 9 servings (5 cups salsa).
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the onion, chipotle peppers, lime juice and garlic; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour., Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the strawberries, green onions, cilantro, lime juice and salt. Gently stir in avocado. Serve with pork.
Nutrition Facts : Calories 246 calories, Fat 9g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 173mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
CHIPOTLE-HONEY-GLAZED PORK
Categories Blender Garlic Pork Roast Quick & Easy Dinner Meat Hot Pepper Honey Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F.
- Purée chipotles in adobo with garlic and honey in a blender until smooth. Pat pork dry and season with salt. Put pork on a foil-lined baking sheet and spread with chile glaze to coat well. Roast in middle of oven until an instant-read thermometer registers 155°F, about 20 minutes. Let stand 5 minutes on a cutting board before cutting into thin slices.
SLOW-COOKER CHIPOTLE PORK ROAST
Your family will flip over this fork-tender roast and its intensely flavored, smoky sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h25m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In large bowl, mix chili powder, salt, garlic powder and cumin. Add potatoes, sweet potatoes and onion to bowl; stir to coat. Place vegetables in slow cooker.
- Remove netting from pork. Rub oil over pork; roll in spices in bowl to cover. Place pork over vegetables. Pour tomato sauce, tomatoes and chopped chile over pork and vegetables.
- Cover; cook on Low heat setting 6 to 8 hours.
- Remove pork and vegetables from cooker; cover to keep warm. Pour sauce from cooker into 3-quart saucepan. In small bowl, mix water and cornstarch; stir into sauce. Cook over high heat 5 to 10 minutes, stirring frequently, until thickened. Serve sauce with pork and vegetables.
Nutrition Facts : Calories 580, Carbohydrate 39 g, Cholesterol 120 mg, Fat 2 1/2, Fiber 6 g, Protein 44 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 8 g, TransFat 0 g
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