Grilled Pork Tenderloin And Plums With Creamy Goat Cheese Sauce Recipes

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FRUITY GRILLED PORK TENDERLOIN



Fruity Grilled Pork Tenderloin image

This is my favorite summer marinade for pork tenderloin. Use any of your favorite fruit sodas--black cherry, grape, raspberry, etc. Also great served cold on a green salad.

Provided by Kris Schultz

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 4h45m

Yield 2

Number Of Ingredients 5

¼ cup soy sauce
⅓ cup packed brown sugar
⅓ cup plum jam
¾ cup black cherry soda
1 (1 pound) pork tenderloin

Steps:

  • In a small sauce pan, mix together soy sauce, brown sugar, and jam over low heat until sugar has dissolved. Reserve 1/4 cup of sauce for basting the tenderloin while grilling. Combine remaining sauce with soda in a large plastic resealable bag; place meat in bag, and seal. Marinate in the refrigerator for at least 4 hours, or overnight.
  • Preheat grill for medium heat.
  • Lightly oil preheated grill, and discard marinade. Cook tenderloin for 15 to 20 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
  • Remove meat from grill, and allow to rest for 5 minutes before slicing into 1/4 inch thick medallions.

Nutrition Facts : Calories 543.5 calories, Carbohydrate 85.1 g, Cholesterol 98.2 mg, Fat 5.4 g, Fiber 0.8 g, Protein 37.3 g, SaturatedFat 1.8 g, Sodium 1918.9 mg, Sugar 72 g

GRILLED PORK TENDERLOIN WITH PLUMS



Grilled Pork Tenderloin with Plums image

No need for a meat injector. There's a handy recipe tip for marinating this grilled pork tenderloin.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 6

Number Of Ingredients 7

1/4 cup port wine
1/4 cup orange juice
1 tablespoon cider vinegar
1/2 teaspoon garlic salt
2 pork tenderloins (about 3/4 pound each)
6 plums, pitted and cut in half
1/4 cup plum jam

Steps:

  • Mix all Port Wine Marinade ingredients. Place pork in shallow glass or plastic dish. Using meat injector, fill injector container to 1-ounce line. Inject marinade into pork every 1 to 2 inches, pushing plunger down slowly. Refill container and continue to inject marinade until marinade is used. Cover and refrigerate 1 hour.
  • Heat coals or gas grill for direct heat. Cover and grill pork 4 to 5 inches from medium heat 20 to 25 minutes, brushing with jam during last minute of grilling, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Add plums to grill for last 4 to 6 minutes, brushing with jam during last minute of grilling, until hot
  • Cut pork into slices; serve with plums.

Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 70 mg, Fat 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 110 mg

ROASTED PORK TENDERLOIN WITH FRESH PLUM SAUCE



Roasted Pork Tenderloin with Fresh Plum Sauce image

When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting. You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 2

Number Of Ingredients 10

1 pork tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
  • Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
  • Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
  • Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
  • Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 22.5 g, Cholesterol 103.6 mg, Fat 14.5 g, Fiber 2.4 g, Protein 37.4 g, SaturatedFat 4.2 g, Sodium 182.4 mg, Sugar 11.6 g

GRILLED PORK TENDERLOIN FROM DISNEY'S CALIFORNIA GRILL



Grilled Pork Tenderloin from Disney's California Grill image

The California Grill's signature dish is a grilled pork tenderloin with polenta and balsamic smothered mushrooms. Cook just the pork tenderloin or complete the actual full recipe with everything! Challenging but cheaper than a trip to Anaheim, CA!

Provided by SummerThyme

Categories     Pork

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 23

1/2 cup butter (room temperature)
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
2 teaspoons lemon juice, freshly squeezed
1 dash Worcestershire sauce
kosher salt
fresh ground black pepper, to taste
1 cup diced white onion
1 head garlic, diced and saut
2 1/2 cups water
2 1/2 cups milk
1/2 cup heavy cream
2 cups polenta (less if you prefer a softer texture)
1 cup asiago cheese, grated
4 ounces goat cheese, crumbled
1/4 cup finely chopped fresh herb (equal parts thyme, rosemary, sage, and chives, if using dried herbs, cut proportions in half)
kosher salt & freshly ground black pepper, to taste
1/2 cup shallot, minced
1/2 cup dry red wine
1/2 cup balsamic vinegar
1 cup chicken stock or 1 cup beef stock
1 1/2 lbs assorted mushrooms
1 teaspoon fresh thyme, minced

Steps:

  • PORK TENDERLOIN.
  • You will need one-third to one-half pound of fresh, not previously frozen, tenderloins per person. Coat the tenderloins with olive oil and season generously with salt and pepper. Sear in a hot cast-iron skillet, browning on all sides. Set aside for later grilling, reserving pan juices.
  • MUSTARD BUTTER FOR PORK:.
  • Combine butter, dijon mustard, whole grain mustard, lemon juice, worcestershire sauce, Salt, pepper until well blended. Set aside. Makes enough to coat 3 to 4 pounds of pork tenderloin.
  • POLENTA:.
  • Sauté onion in a small amount of olive oil until transparent. Stir in garlic, then add water, milk and cream and bring to a boil. Whisk in polenta slowly, stirring until thick and bubbling. Continue to stir and cook for 2 to 3 minutes. Remove from heat and let thicken for 5 minutes.
  • Pour mixture into a pan and bake at 275 degrees for 25 minutes. Remove from oven and fold in cheeses and herbs. Add salt and pepper and pour into a crock to serve.
  • BALSAMIC SMOTHERD MUSHROOMS:.
  • Place shallots in a saut_ pan with the reserved pork tenderloin pan juices. Sauté, stirring, then deglaze the pan with the wine and vinegar. Reduce liquid by half, then add the stock and continue cooking until liquid has reached a light glaze consistency.
  • Wash, slice and season the assorted mushrooms with a little olive oil. (Pleau uses criminis at the California Grill, but thinks portobellos, oysters and shiitakes all work well, too.) Spread the mushrooms out on a grill rack and place over low heat. Cover for a few minutes to lightly smoke the mushrooms. Combine the mushrooms with the reduced liquid and set aside.
  • Next, grill the tenderloins over a low to medium fire, turning frequently to lightly brown on all sides (approximately 20 minutes). Baste occasionally with the mustard butter and continue to grill until the tenderloins reach desired doneness.
  • To serve, place a cup of polenta on each plate. Slice the tenderloins into thick coins and place five coins in the center of the polenta. Ladle the balsamic mushroom sauce over the coins and top with a few leaves of sage or parsley.

Nutrition Facts : Calories 903.7, Fat 52.3, SaturatedFat 31.4, Cholesterol 147.3, Sodium 741, Carbohydrate 82.5, Fiber 7.7, Sugar 12.5, Protein 26.5

BALSAMIC-GOAT CHEESE GRILLED PLUMS



Balsamic-Goat Cheese Grilled Plums image

Make a bold statement with this simple yet elegant treat. Ripe plums are grilled and then dressed with a balsamic reduction and tangy goat cheese. -Ariana Abelow, Holliston, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 4

1 cup balsamic vinegar
2 teaspoons grated lemon zest
4 medium firm plums, halved and pitted
1/2 cup crumbled goat cheese

Steps:

  • For glaze, in a small saucepan, combine vinegar and lemon zest; bring to a boil. Cook 10-12 minutes or until mixture is thickened and reduced to about 1/3 cup (do not overcook)., Grill plums, covered, over medium heat 2-3 minutes on each side or until tender. Drizzle with glaze; top with cheese.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED STEAK WITH CREAMY HERBED GOAT CHEESE SAUCE



Grilled Steak With Creamy Herbed Goat Cheese Sauce image

Summer entertaining is in full swing! This recipe is great for a weeknight dinner or a Sunday afternoon get together. The creamy herb goat cheese sauce adds a special gourmet touch!

Provided by Corrinne J

Categories     Lunch/Snacks

Time 22m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 7

1 (5 1/3 ounce) package chavrie fresh goat cheese
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon fresh basil, chiffonade*
4 beef t-bone steaks or 4 sirloin steaks
1 garlic clove, crushed
salt and pepper

Steps:

  • In small bowl, mix Chavrie®, chives, parsley and basil. Rub all surfaces of steaks with garlic and season to taste with salt and pepper.
  • Grill over medium-high heat or broil 4 to 6 inches from heat to desired doneness. Spoon herbed Chavrie® sauce over steaks.
  • * To make chiffonade, stack basil leaves and roll up like a jelly roll. Cut into thin slices.

Nutrition Facts : Calories 139.4, Fat 11.3, SaturatedFat 7.8, Cholesterol 29.9, Sodium 195.4, Carbohydrate 1.3, Fiber 0.1, Sugar 1, Protein 8.3

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