HOLLY CLEGG
Perfect for Mother's Day! My Glazed Pork Tenderloin recipe is the absolute best-ever pork tenderloin marinade recipe and it's one of my favorites using fig preserves! Whether I have been out of town or just need a really quick dinner, easy pork tenderloin recipes make a quick dinner choice. Whenever I've served this easy pork loin recipe for a casual company dinner, my friends tasted it and thought I had marinated the meat for hours! However, it only had time to sit in the refrigerator for 25 minutes due to my flight delay. I think my fig pork tenderloin recipe infuses the meat with such great flavor. For more easy and delicious recipes from Holly Clegg, click here! This recipe is from the KITCHEN 101 cookbook by The Healthy Cooking Blog.
Provided by By Holly Clegg | May 8, 2018 6:40 pm (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- 1 In plastic resealable bag, combine fig preserves, chili powder, garlic, vinegar, and soy sauce. Season tenderloins to taste and place in bag. Refrigerate one hour or longer, time permitted. 2 Preheat oven 350°F. Place tenderloin on baking sheet covered with foil. Cover tenderloins with some of the marinade, toss out remaining marinade. 3 Cook tenderloins, basting after 20 minutes with marinade in pan and continue cooking another 20 minutes or until thickest part of tenderloin registers 160°F.
CHILE MAPLE GLAZED PORK TENDERLOIN
Steps:
- In a saucepan on medium heat, add all ingredients for the Chile Maple Glaze and reduce by half. Be careful not to allow to boil over.
- Preheat oven to 450 degrees F.
- Season tenderloin with salt and pepper. Sear tenderloin in a saute pan, roast in a hot oven until medium rare, and then brush with glaze and cook another couple minutes. Caribou should be served rare because of its leanness, veal medium rare, and pork medium. Transfer meat from the pan to a cutting board and add the glaze to pan with veal stock and butter. Reduce until thickened and season with salt and pepper. Serve with Braised Red Cabbage and Sweet Potato Puree.
- In a heavy-bottomed pot on medium heat, melt the butter in the oil. Add the bacon and onions and cook for 2 to 3 minutes. Add the remaining ingredients and cover. Turn down the heat to low. Cook for 20 minutes, stirring every few minutes. When cabbage is tender, season with salt and pepper.
- Place all ingredients into a large pot, bring to a simmer, and cook for 30 minutes. Strain off excess liquid, puree, and season.
FIG AND CHILE-GLAZED PORK TENDERLOIN
Basmati rice and black beans go well with this spicy pork tenderloin dish. The fig-and-chile glaze also works well brushed over chicken thighs.
Provided by ElizabethKnicely
Categories Pork
Time 25m
Yield 8 3 ounce servings, 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare grill to medium-high heat.
- Combine preserves, vinegar, chile paste, soy sauce, and 1/4 teaspoon salt, stirring with a whisk.
- Sprinkle pork with 1/4 teaspoon salt and pepper. Place pork on a grill rack coated with cooking spray; grill 18 minutes or until thermometer registers 160° (slightly pink), turning occasionally and basting frequentlyt with fig mixture. Garnish with fresh chives, if desired.
Nutrition Facts : Calories 193.2, Fat 4, SaturatedFat 1.3, Cholesterol 73.8, Sodium 241.1, Carbohydrate 14, Fiber 0.3, Sugar 9.7, Protein 23.6
BALSAMIC-GLAZED FIG & PORK TENDERLOIN
I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Appetizers Dinner
Time 45m
Yield 12 kabobs.
Number Of Ingredients 16
Steps:
- Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside., On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze., Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.
Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 306mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 13g protein.
FIG-GLAZED PORK TENDERLOIN
I like to experiment with unique flavors and try to make the food look photo-worthy, too. But for my husband, the dish just has to taste good. Here's a supper that made us both happy. -Jean Gottfried, Upper Sandusky, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add preserves, juice, vinegar, Worcestershire sauce, garlic and curry powder to same pan; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 509mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 0 fiber), Protein 23g protein.
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