GRILLED PORK TENDERLOIN WITH CORN ON THE COB
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.
- Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves; remove from the heat.
- Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.
- Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.
MUSTARD-GLAZED PORK TENDERLOIN
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Provided by Marian Burros
Categories dinner, easy, quick, steaks and chops, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the tenderloins dry with paper towels.
- Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
- Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
- Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams
MUSTARD-CRUSTED PORK TENDERLOINS
This is so easy to make and the way many of the higher end restaurants serve pork tenderloins, the mustard crust seals in the juices and tenderizes the meat. The tenderloins can go from moist to dry quickly, so to avoid this use a digital-read thermometer to register the tenderloins at 155 degrees. Your compnay will think they are dining in a fancy restaurant! If you are using a pork loin roast the cooking will need to be adjusted,
Provided by Kittencalrecipezazz
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 400 degrees.
- Sprinkle the tenderloins generously with salt and pepper.
- Using a spatula spread the mustard all over the tenderloins.
- In a shallow bowl or plate mix the lightly toasted breadcrumbs with fresh garlic (or garlic powder) and rosemary, then dredge the meat in the breadcrumb mixture to coat all over (shake off any excess breadcrumbs).
- Prepare a baking sheet, and generously coat with cooking spray.
- Place the tenderloins on the baking sheet then spray the tops and sides of meat with cooking spray.
- Roast uncovered for about 25 minutes or until golden brown (if using a thermometer it should read 155 degreesF, they will continue to cook slightly after removing from the oven).
- Transfer the tenderloins to a platter and let rest for 5 minutes.
- Slice the pork and serve.
SOUTHERN PORK TENDERLOIN
I love this recipe because it's very easy and very much an under-20-minute recipe when you are in a hurry! I serve it with garlic mashed potatoes and a side of either mixed veggies or some sweet corn on the cob! I top it with my Mustard Pork Garnish recipe I have on site.
Provided by dferrell2
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides.
- Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).
Nutrition Facts : Calories 359.7 calories, Carbohydrate 39 g, Cholesterol 49.1 mg, Fat 17.7 g, Fiber 0.4 g, Protein 23.6 g, SaturatedFat 3.2 g, Sodium 307.2 mg, Sugar 0.4 g
PORK TENDERLOIN WITH CREAMY DIJON SAUCE
This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. I serve it with mashed potatoes and roasted green beans.
Provided by cupcakes&wine
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 7h25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
- Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
- Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 6.1 g, Cholesterol 64.5 mg, Fat 8.9 g, Fiber 0.5 g, Protein 23.8 g, SaturatedFat 2.9 g, Sodium 393.7 mg, Sugar 1.7 g
DEAN'S PORK TENDERLOIN W/MUSTARD AND CORNFLAKES
I am a spoilt woman in the sense that my husband thinks nothing of going into the kitchen and whip up some amazing food, with or without a recipe. The other night he made this dish and we found the combination of mustard and cornflakes was just delicious. He cooks with a 'dash of this', 'a handful of that' etc so the measurements are best estimates. No salt/pepper was added, but you could do this before adding the mustard, if you like
Provided by Deantini
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Butterfly the pork tenderloin.
- Smear the pork tenderloin with mustard all over.
- Crush cornflakes in food processor until texture is like coarse crumbs.
- Sprinkle the ternderloin with cornflakes and pat to secure crumbs.
- Cook on grill or pan for approx 15 minutes, depending on thickness.
Nutrition Facts : Calories 236.9, Fat 6.5, SaturatedFat 2, Cholesterol 110.6, Sodium 266.8, Carbohydrate 6.7, Fiber 0.6, Sugar 0.8, Protein 36.1
PORK TENDERLOIN STEAKS WITH MUSTARD CIDER SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
- Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.
ROAST PORK TENDERLOIN WITH MUSTARD-TARRAGON SAUCE
Provided by Kelsey Bunker
Categories Herb Mustard Marinate Roast Low Cal Dinner Pork Tenderloin Fall Winter Tarragon Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Mix wine, garlic, oil, rosemary, thyme, and allspice in large resealable plastic bag. Add pork and turn to coat. Marinate at least 30 minutes and up to 1 hour, turning bag occasionally.
- Preheat oven to 375°F. Remove pork from marinade and place on rack on rimmed baking sheet; discard marinade. Spread 3 tablespoons mustard all over pork. Roast until thermometer inserted into thickest part of pork registers 145°F, about 25 minutes. Transfer pork to platter and let stand 10 minutes.
- Meanwhile, boil cream, broth, tarragon, and remaining 2 tablespoons mustard in heavy medium saucepan until reduced to 1 cup, whisking occasionally, about 10 minutes. Season sauce to taste with pepper.
- Slice pork crosswise into rounds and serve with sauce.
PORK TENDERLOIN WITH SWEET AND HOT MUSTARD
Provided by Marian Burros
Categories dinner, quick, main course
Time 30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Wash and trim excess fat from tenderloins and dry.
- Beat the remaining ingredients together and pour into noncorrosive dish, which will hold the tenderloins.
- Place tenderloins in marinade, turning to coat both sides. Cover and refrigerate at least 2 hours or overnight.
- To cook, heat broiler and cover broiler pan with 2 layers of aluminum foil. Arrange tenderloins on foil and broil for 10 minutes on one side. Baste, turn and baste again and broil for 5 to 10 minutes longer, until tenderloins are barely pink in center.
- Boil remaining marinade. Slice tenderloins and pour marinade and pan juices over slices. Serve with polenta.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 152 milligrams, Sugar 0 grams, TransFat 0 grams
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