Grilled Banana Pepper Compote Glazed Pork Tenderloin Recipes

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BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN



Blackberry Jalapeno Glazed Pork Tenderloin image

Provided by Guy Fieri

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

1/4 cup kosher salt, plus 1 teaspoon
3 cups water, warm
1/4 cup red wine vinegar
1/4 teaspoon red pepper flakes
2 tablespoons brown sugar
1 cup ice cubes
2 pounds pork tenderloin, silver skin removed
Blackberry Jalapeno Glaze, recipe follows
1 tablespoon olive oil
1 teaspoon freshly cracked black pepper
1 tablespoon unsalted butter
1 to 2 roasted jalapenos, seeded, minced
1 tablespoon chopped garlic
1/2 cup seedless blackberry preserves
1 1/4 cups wine, preferably Merlot, divided
1/2 teaspoon cornstarch

Steps:

  • In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer.
  • Meanwhile, prepare the Blackberry Jalapeno Glaze.
  • Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.
  • Preheat a grill or grill pan to medium heat.
  • Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil.
  • Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.
  • Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.

GRILLED STUFFED PORK TENDERLOIN



Grilled Stuffed Pork Tenderloin image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil, plus more for the grill
1 pork tenderloin (1 1/4 to 1 1/2 pounds)
3 cloves garlic (1 finely grated, 2 smashed)
Kosher salt and freshly ground pepper
1 cup drained jarred roasted red peppers
1 cup fresh basil
3 sticks mozzarella string cheese, halved lengthwise
2 bunches kale (preferably Tuscan)
1/2 cup drained jarred giardiniera

Steps:

  • Preheat a grill to medium high and lightly oil the grates. Butterfly the pork: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book and flatten with your hands. Cover with plastic wrap and pound to about 1/2 inch thick with the flat side of a meat mallet or a heavy skillet.
  • Rub the pork with the grated garlic and season with salt and pepper. Arrange the red peppers on top of the pork in a single layer, then the basil and mozzarella, leaving a 1-inch border on one long side. Roll up from the opposite long side into a tight log and tie with kitchen twine in three or four places. Rub with 1 tablespoon olive oil and season well with salt and pepper.
  • Grill the pork, covered and turning occasionally, until a thermometer inserted into the meat (not the filling) registers 145 degrees F, 12 to 14 minutes. Let rest about 5 minutes, then slice.
  • Meanwhile, strip the kale leaves from the stems and tear into pieces. Heat the remaining 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the kale, smashed garlic and a big pinch each of salt and pepper. Cook, tossing, until the kale is tender, about 5 minutes. Roughly chop the giardiniera and stir into the kale until heated through, 30 seconds to 1 minute. Divide among plates and serve with the pork.

GRILLED PORK TENDERLOIN WITH BOURBON GLAZE



Grilled Pork Tenderloin With Bourbon Glaze image

I served this over the summer when we had houseguests and everyone wanted the recipe.It's a Kentucky-style barbeque with a paprika-based rub first and then a delicious bourbon glaze to finish the tenderloin.I think this would be good with baby back ribs too!Prep time does not include marinading time.

Provided by Leslie in Texas

Categories     Pork

Time 36m

Yield 4 serving(s)

Number Of Ingredients 15

2 teaspoons coarse salt
2 teaspoons dark brown sugar
2 teaspoons sweet paprika
1 teaspoon black pepper
1 teaspoon mustard powder
1/2 teaspoon garlic powder
4 tablespoons unsalted butter, cut into pieces
1 clove garlic, minced
4 tablespoons Bourbon
4 tablespoons dark brown sugar
2 tablespoons dijon-style mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
salt & freshly ground black pepper
1 1/2 lbs pork tenderloin

Steps:

  • Trim any excess fat or sinews off the tenderloin and arrange the meat in a baking dish.
  • To make the rub, place the rub ingredients in a small bowl and mix well with your fingers.
  • Sprinkle this mixture over the pork on all sides, and rub it into the meat.
  • Marinate the meat in the refrigerator for 2 hours.
  • To make the glaze, melt the butter in a saucepan over medium heat.
  • Add the garlic and cook for 1 minute.
  • Add the bourbon and the rest of the glaze ingredients and briskly simmer the mixture over high heat, whisking well, until thick and syrupy, 2 to 4 minutes.
  • Remove from the heat and add salt and pepper to taste: the mixture should be highly seasoned.
  • Pour half the glaze into a small bowl.
  • Grill the pork tenderloin over high heat until golden brown and cooked through, 3 to 4 minutes per side, 12 to 16 minutes in all.
  • Internal temperature should be 160 drgrees.
  • For the last 5 minutes, baste the tenderloin on all sides with the bourbon glaze in the bowl.
  • Transfer the tenderloin to a cutting board and thinly slice on the diagonal.
  • Arrange the pork on plates or a platter and spoon the remaining glaze in the saucepan on top.
  • Serve at once.

Nutrition Facts : Calories 419, Fat 17.9, SaturatedFat 9.4, Cholesterol 141.1, Sodium 1259.1, Carbohydrate 17.8, Fiber 0.9, Sugar 15.8, Protein 35.8

ASIAN GLAZED GRILLED PORK TENDERLOIN



Asian Glazed Grilled Pork Tenderloin image

Make and share this Asian Glazed Grilled Pork Tenderloin recipe from Food.com.

Provided by Abby Girl

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1 tablespoon gingerroot, grated
2 teaspoons garlic, minced
2 teaspoons lemon zest
3 (1 lb) pork tenderloin

Steps:

  • Combine all glaze ingredients in a small bowl and mix well. Set aside.
  • Preheat grill
  • Grill pork for about 16 minutes, turning occasionally.
  • Brush generously with glaze during last 5 minutes of cooking time. The more you baste, the better the taste.
  • Place pork on cutting board, cover loosely with foil, and let rest for 5 minutes. Cut into thin slices.

Nutrition Facts : Calories 368.6, Fat 15, SaturatedFat 4.6, Cholesterol 150, Sodium 479.4, Carbohydrate 8.5, Fiber 0.5, Sugar 6, Protein 47.5

GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE



Grilled Pork Tenderloin with Balsamic Honey Glaze image

This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!

Provided by MCabrera75

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 8

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon salt
2 tablespoons olive oil, divided
1 (3 pound) pork tenderloin
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard

Steps:

  • Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
  • Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
  • Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
  • Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g

GRILLED PORK TENDERLOIN WITH PEPPER JELLY GLAZE



Grilled Pork Tenderloin with Pepper Jelly Glaze image

Make and share this Grilled Pork Tenderloin with Pepper Jelly Glaze recipe from Food.com.

Provided by Mike Marek

Categories     Pork

Time 2h

Yield 4 serving(s)

Number Of Ingredients 4

1 cup apple juice
1 1/4 cups apple cider vinegar
1 3/4 cups hot pepper jelly
2 lbs pork tenderloin

Steps:

  • Combine apple juice, 1 cup of vinegar, 1 cup of pepper jelly in saucepan over medium heat.
  • Stir together until jelly melts.
  • Place pork in a large sealable bag and pour marinade over.
  • Seal bag and marinate in refrigerator 12-24 hours.
  • Prepare grill for indirect heat or preheat oven to 500 degrees.
  • Remove pork from marinade.
  • Reserve marinade.
  • Place pork tenderloin over drip pan and cover grill.
  • Grill about 1-1/4 hours or until a meat thermometer reads 150°F, basting occasionally with reserved marinade.
  • Combine 1/4 cup vinegar and 3/4 cup pepper jelly in a bowl.
  • Coat tenderloin with jelly glaze for last 10 minutes of grilling.
  • Continue to cook until a meat thermometer reads 160°F.
  • Let rest 10-15 minutes before slicing.

Nutrition Facts : Calories 752.1, Fat 12.4, SaturatedFat 4.3, Cholesterol 149.7, Sodium 161.7, Carbohydrate 112.8, Fiber 1.6, Sugar 83.9, Protein 46.9

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