CHIPOTLE CRUSTED PORK TENDERLOIN
Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.
Provided by KRAMNODROG
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium-high heat.
- In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
- Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 11.7 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 1.4 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 666.8 mg, Sugar 9.3 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
PORK TENDERLOIN WITH CHIPOTLE-MAPLE MOP
We dare you not to go hog wild for our shortcut barbecued pork tenderloin. Oven broiled until golden, this is just the right cure for the cold weather no-'cue blues. From the Great Big Food Show
Provided by Food Network Kitchen
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack closest to the broiler and preheat to high. Combine the coriander, garlic powder, and ginger. Brush the tenderloins with the oil and rub all over with spices. Season with salt and pepper, to taste. Lay the pork on a small shallow pan and broil until golden, turning once, about 5 minutes per side. (An instant-read thermometer should register 130 degrees F when inserted into the thickest part of the meat.)
- Meanwhile, for the sauce: Whisk the syrup, vinegar, hot sauce, and salt together in a small bowl. Set about half the sauce aside. Generously brush the tenderloins all over with the remaining sauce. Return to the broiler and cook, turning once, until a deep rich brown, about 2 to 3 minutes. Set meat aside for 5 minutes to rest before slicing. Serve with reserved sauce for drizzling over the meat.
- 1. Lay the tenderloin on your work surface and slip a sharp knife under the surface of the silver skin. Keeping your knife flat against the meat, make your first cut by slicing away from you and toward the end of the tenderloin.
- 2. Lift the unattached portion of the silver skin up and place your knife at the point where the skin meets the tenderloin. Slice to separate.
- 3. Continue moving down the length of the tenderloin, pulling and slicing until the silver skin is completely removed.
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.
CYNDY'S CRAZY WITH FLAVOR PORK
I know all the different ingredients sounds like they'd be insane together but it really comes together into something really unique and delicious. My family can't get enough of this. -Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Brush pork with 1 tablespoon oil and sprinkle with salt and pepper. Grill, covered, over medium-hot direct heat until a thermometer reads 145°, 15-20 minutes, turning occasionally. Remove from heat; let stand 10 minutes., Meanwhile, in a large skillet, cook onion, green pepper and red pepper in remaining 1 tablespoon oil, stirring occasionally until tender, 4-5 minutes. Add soy sauce and cook until reduced by half, 2-4 minutes. Stir in garlic, chipotle pepper, cumin and cayenne; cook 1 minute. Add broth and bring to a boil; reduce heat and simmer until reduced by half, 10-12 minutes. Stir in maple syrup and honey; bring to a simmer. Cut pork into 1-in. cubes; add to sauce. Cook until heated through. Serve with rice if desired.
Nutrition Facts : Calories 386 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 1025mg sodium, Carbohydrate 58g carbohydrate (50g sugars, Fiber 2g fiber), Protein 22g protein.
GRILLED CHIPOTLE TENDERLOIN
Spicy Mexican-inspired marinade for an excellent grilled pork tenderloin. Serve as a main dish or slice as appetizers. This even tastes great cold.
Provided by newtx3
Categories World Cuisine Recipes Latin American Mexican
Time 6h50m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk cilantro, chiles, garlic, honey, lime juice, soy sauce, and cumin together in a bowl and pour into a resealable plastic bag. Add pork tenderloins, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
- Remove tenderloins from the marinade and shake off excess. Discard the remaining marinade and bring pork to room temperature, 20 to 30 minutes.
- Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
- Grill tenderloins on the preheated grill until slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 185.1 calories, Carbohydrate 16 g, Cholesterol 61.1 mg, Fat 3.4 g, Fiber 0.7 g, Protein 22.7 g, SaturatedFat 1 g, Sodium 324.9 mg, Sugar 13.2 g
CHIPOTLE MUSTARD PORK TENDERLOIN
This is one flavorful entree with a lot of kick! Heat from the chipotle really comes through, and mustard-lovers are sure to savor this fun, fast-fixing meal maker. Serve with plenty of ice-cold lemonade or iced tea. Linda Foreman - Locust Grove, OK
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from pork. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., Heat reserved mustard mixture; brush over pork before serving. Sprinkle with peanuts if desired.
Nutrition Facts : Calories 191 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 366mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CHIPOTLE MARINATED PORK TENDERLOIN
Found this in Yahoo. Easy to make, fabulous taste. I used pork loin chops and marinated it overnight (6 chops about 2 pounds). Plus I used fresh squeezed orange and lime juice, and added a bit more adobo sauce than the recipe recommended. When using pork loin chops you have to watch how long you grill so it won't be dry shoe leather (3-4 minutes per side depending on the thickness).
Provided by Pi-E8216
Categories Pork
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine chipotle and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.
- Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
- NOTE: you can use the same marinade for a 1 pound tenderloin, however, the cooking time will be longer.
Nutrition Facts : Calories 194.3, Fat 6.5, SaturatedFat 2.2, Cholesterol 74.8, Sodium 348.7, Carbohydrate 9.6, Fiber 0.6, Sugar 5.7, Protein 24.1
GRILLED CHIPOTLE-STUFFED PORK TENDERLOIN
Categories Pork Low Carb Yogurt Hot Pepper Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium heat).
- Place tenderloins on work surface. Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side. Open like book and sprinkle with salt. Spread 1 tablespoon chopped chiles down center of each tenderloin. Close tenderloins, pressing to adhere, and sprinkle with salt.
- Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in small bowl to blend. Transfer tenderloins to plate and brush each heavily with some yogurt sauce. Set tenderloins aside 15 minutes.
- Brush grill rack with oil. Grill tenderloins, brushing occasionally with remaining yogurt sauce, until just cooked through and thermometer inserted into thickest part of meat registers 145°F, about 10 minutes per side. Transfer tenderloins to platter. Let stand 5 minutes, then cut crosswise into 1/2-inch-thick slices. Serve tenderloins with guacamole.
CHIPOTLE PORK TENDERLOIN
Make and share this chipotle pork tenderloin recipe from Food.com.
Provided by chia2160
Categories Pork
Time 4h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- put tenderloins in 2 large plastic bags.
- add 1 c orange juice and 1 tsp salt to each.
- chill 3 hours or overnight.
- to make the sauce, in a saucepan melt butter, add shallots, saute until soft.
- add wine, reduce for about 10 minutes.
- add 4 c orange juice, and chicken stock, bring to boil and cook until reduced to 1 3/4 c, about 45 minutes.
- add cilantro, chives, and chipotles.
- prepare grill or broiler.
- remove pork from marinade, wipe dry.
- grill or broil about 20 minutes, turning often.
- slice and serve with sauce.
Nutrition Facts : Calories 325.6, Fat 9, SaturatedFat 3.6, Cholesterol 111.4, Sodium 668.4, Carbohydrate 19.5, Fiber 0.3, Sugar 13.8, Protein 35.7
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-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.
SPICY CHIPOTLE PORK GRILLED TENDERLOIN
Big and bold, tender and juicy, these pork tenderloins get a dose of sultry Southwestern flavor from smoky adobo sauce and canned chipotle chiles.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 6
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. In small saucepan, combine taco sauce, honey, chiles and adobo sauce; mix well. Brush pork tenderloins with oil. Sprinkle with salt and pepper.
- When grill is heated, place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until thermometer inserted in center registers 155°F., turning pork once and brushing with taco sauce mixture during last 10 minutes of cooking time. Let stand 10 minutes or until thermometer registers 160°F.
- Bring any remaining taco sauce mixture to a boil. Slice pork; sprinkle with cilantro. Serve sauce with pork.
Nutrition Facts : Calories 230, Carbohydrate 11 g, Cholesterol 70 mg, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1/6 of Recipe, Sodium 520 mg, Sugar 10 g
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CHIPOTLE PORK TENDERLOIN - CTV
From more.ctv.ca
Cuisine MexicanCategory DinnerServings 4Total Time 3 hrs 20 mins
- Pulse together maple syrup, oregano, chipotles, adobo, garlic, lime zest and juice, vinegar and cumin in a small food processor. Season with salt and pepper. Reserve two tablespoons of mixture and set aside. Brush remaining mixture over the pork, place on plate, cover with plastic wrap and refrigerate for two to six hours.
- Remove pork from fridge and bring to room temperature, about 30 minutes. Heat oven to 375°F (190°C).
- Heat oil in an oven-proof or cast-iron skillet over medium-high heat. Add tenderloin and cook until brown on all sides, about four to six minutes.
- Place pan in oven and continue to cook until desired doneness is reached (between 140-160°F, 60-70°C), around 12 to 18 minutes.
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- In a small saucepan, combine the chipotles and their sauce with the garlic, orange zest, orange juice, lime juice, red wine vinegar, tomato paste, oregano, cumin and pepper. Simmer over high heat until reduced by one-third, about 3 minutes. Transfer the contents of the pan to a food processor and puree until smooth. Let cool before using.
- Light the grill. Grill the pork over a hot fire, turning, until cooked through, about 15 minutes. Let stand for 3 minutes before slicing and serving.
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