Disappearing Pork Tenderloin Recipes

DISAPPEARING PORK TENDERLOIN

Disappearing Pork Tenderloin image

Categories Pork

Number Of Ingredients 12

Ingredients

1/3 cup orange juice
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon molasses
1 tablespoon minced garlic
2 pork tenderloin (~1 pound each), trimmed of excess fat
2 teaspoons chili powder
1/4 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon garlic powder

Steps:

Whisk marinade ingredients together (OJ, olive oil, soy sauce, molasses, minced garlic). Place tenderloins in a large ziploc bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1-2 hours, turning occasionally.
Remove the tenderloins from the bag and discard the marinade. Mix the rub ingredients (chili powder, pepper, salt, cumin, oregano, garlic powder) and coat tenderloins evenly with rub. Lightly brush or spray them with olive oil. Allow to stand at room temperature for 20-30 minutes before grilling or broiling.
GRILLING: grill over indirect medium heat ~25-30 minutes, turning once halfway through. Remove from grill, loosely cover with foil, and allow to rest for 3-5 minutes before cutting.
BROILING: position a rack near the bottom of the oven and preheat to 500 degrees. Place the tenderloins side by side, but not touching, in the smallest roasting pan that will hold them. Roast for 20-30 minutes (based on how well done you prefer them), turning once halfway through cooking.

DISAPPEARING CHICKEN

Disappearing Chicken image

This is actually served as an hors d'oeuvre but you can make it into a meal by itself served w/tortilla chips. The richness comes from the mayo and sour cream combination and is actually quite filling. ETA. After reading Diner's review...feel free to omit the chicken and add 1 lb. or more of cooked ground beef.

Provided by CoffeeB

Categories Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces cream cheese
1 cup sour cream
1 cup mayonnaise (can use light but not FF)
2 (4 ounce) cans green chilies
12 ounces shredded cheddar cheese
3 whole chicken breasts
1/2 teaspoon garlic salt

Steps:

Cook chicken breasts until tender.
Cool.
Shred and add all ingredients together.
Place in a 9x13 and bake for 30-35 minute at 350 degrees.

DISAPPEARING TENDERLOIN RECIPE

Disappearing Tenderloin Recipe image

Provided by lmeyer

Number Of Ingredients 22

Ingredients

Marinade:
2 pork tenderloins, each around one pound
1/3 cup fresh orange juice
2 T olive oil
2 T Worcestershire sauce
1 T molasses
1 T minced garlic
Rub
2 tsp chili powder
1 tsp cracked black pepper
1 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp granulated garlic
Pico De Gallo
2 cups finely diced ripe tomatoes
1 cup finely diced red onion
3 T finely chopped fresh cilantro
1 T fresh lime juice
1 T olive oil
1-2 tsp minced Serrano chilies, including seeds
1 tsp kosher salt

Steps:

Whisk together the marinade, trim excess fat and silver skin from the tenderloins. Place them in a large resealable plastic bag and add marinade. Press air out, seal tightly and refrigerate for 1-2 hours, turning occasionally. Remove tenderloins from the bag and discard marinade. Mix the rub together and cover the tenderloins evenly with the rub. Lightly brush or spray olive oil over the rub. Let the meat stand at room temp for 20-30 minutes before grilling. Grill over indirect medium heat for 20-25 minutes (internal temp should be at 155 degrees)turning once halfway through grilling time. Remove from grill, lightly cover with tin foil and allow it to rest for 3-5 minutes before cutting thin slices on the bias. Serve warm with Pico de Gallo. Pico de Gallo- Mix in medium bowl, cover with plastic wrap and allow to stand at room temp for one hour to fully incorporate flavors.

DISAPPEARING TENDERLOIN WITH PICO DE GALLO

Disappearing Tenderloin With Pico De Gallo image

Number Of Ingredients 23

Ingredients

FOR THE MARINADE:
1/3 cup fresh orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons Worcestershire sauce
1 tablespoon molasses
1 tablespoon minced garlic
2 pork tenderloin, about 1 pound each
FOR THE RUB:
2 teaspoons chili powder
1 teaspoon cracked black pepper
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon granulated garlic
FOR THE PICO DE GALLO:
2 cups finely chopped ripe tomatoes
1 cup finely diced red onion
3 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1 to 2 teaspoon , minced serrano chile, , including seeds
1 teaspoon kosher salt
extra-virgin olive oil

Steps:

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Trim any excess fat and silver skin from the tenderloins. Place the tenderloins in a large resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours, turning occasionally.TO MAKE THE RUB: In a small bowl combine the rub ingredients.TO MAKE THE PICO DE GALLO: In a medium bowl combine the pico de gallo ingredients and mix thoroughly. Cover with plastic wrap and allow to stand at room temperature for about 1 hour to fully incorporate the flavors.Remove the tenderloins from the bag and discard the marinade. Coat evenly with the rub and lightly brush or spray with olive oil. Allow to stand at room temperature for 20 to 30 minutes before grilling.Grill over Indirect Medium heat until the centers are barely pink and the internal temperature reaches 155°F, 25 to 30 minutes, turning once halfway through grilling time. Remove from the grill, loosely cover with foil, and allow to rest for 3 to 5 minutes before cutting in thin slices on the bias. Serve warm with the pico de gallo.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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