Grilled Pork Tenderloin With Fresh Peach And Ginger Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STUFFED PORK TENDERLOIN OVER GRILLED KALE DRIZZLED WITH GRILLED PEACH WHISKEY BEURRE BLANC



Stuffed Pork Tenderloin Over Grilled Kale Drizzled with Grilled Peach Whiskey Beurre Blanc image

Provided by Claire Robinson

Categories     main-dish

Number Of Ingredients 28

1 shallot, roughly chopped
1 garlic clove, roughly chopped
2 cups roughly chopped mushrooms
4 ounces fresh andouille or hot pork smoked sausage, finely chopped
Salt and freshly ground black pepper
1 tablespoon olive oil
Splash whiskey
Cornbread, dried out and crumbled, about 1/2 cup
2 tablespoons chopped curly parsley leaves
2 pork tenderloins
1 tablespoon Dijon mustard
Oil, for grilling
Salt and freshly ground black pepper
Grilled Kale, for serving, recipe follows
Grilled Peach Whiskey Beurre Blanc, for serving, recipe follows
2 bunches kale, ribs removed
1 teaspoon smoked paprika
1/2 lemon
Kosher salt and freshly cracked black pepper
Oil, for coating peaches
3 peaches, halved and pitted
1 tablespoon butter, plus 8 tablespoons, cubed and chilled
1 shallot, chopped
1 habanero, diced
1/2 teaspoon grated or finely chopped fresh ginger
1/4 cup whiskey
1/2 cup cream
1 teaspoon honey

Steps:

  • Put the shallot, garlic and mushrooms in the bowl of a food processor. Pulse until finely chopped. Add the sausage, again pulsing until incorporated with the mushroom mixture. Season with salt and pepper, to taste. Pulse again.
  • Heat the oil in a large saute pan over medium-high heat.
  • Add the mushroom-sausage mixture and cook until the liquid has evaporated, about 8 to 10 minutes
  • Deglaze with a splash of whiskey, using a wooden spoon to scrape up the brown bits stuck to the bottom of the pan.
  • Remove the pan from the heat and add the crumbled cornbread and parsley. Mix to combine. Set aside.
  • Cut tenderloins lengthwise, but not through, to open and lay flat. Lightly pound to even the meat, if needed. Paint the tenderloins lightly with mustard, then add the stuffing mixture. Roll up the tenderloins and tie the middle of the roll with kitchen string to secure. Repeat the ties about every 1 to 2 inches. Drizzle with oil, season with salt and pepper, to taste, and put on the grill to sear. Remove the tenderloins from direct heat to indirect heat and tent with foil. Grill until the internal temperature registers about 140 to 145 degrees F on an instant-read thermometer, another 15 minutes. Remove the tenderloins to a cutting bowl and let rest before slicing into medallions.
  • Arrange a bit of grilled kale on center of each serving plate and top with 3 slices of pork medallions. Drizzle the beurre blanc over the medallions and around the rims of the plate.
  • Preheat the grill over medium heat.
  • Lay the kale flat on the grill (not over the hottest part, about 375 degrees F) and cook until the kale begins to wilt and the edges become slightly crisp and brown. Remove the kale to a bowl. Add the smoked paprika, a squeeze of fresh lemon juice and salt and pepper, to taste. Toss to combine.
  • Lightly oil the peach halves and put on the grill for 3 to 5 minutes to slightly soften, flavor and mark. Melt 1 tablespoon of butter in a large saucepan and add the shallots, habanero and ginger. Saute for about 1 to 2 minutes. Chop the peaches, add them to the pan and cook for 1 minute. Remove the pan from the heat to add the whiskey and then return to the heat to cook until the liquid is reduced by half. Add the cream and the honey and allow it to reduce again by half. Strain and finish the sauce by slowly whisking in the cold butter.

5-INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES



5-Ingredient Grilled Pork Tenderloin with Peaches image

If you're craving a juicy piece of meat from the grill but still desire a meal with a light finish, give pork tenderloin a try. Grilled peaches also pair well with chicken or can be enjoyed as a side dish for any barbecue.

Provided by Michelle Dudash

Categories     main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons sliced fresh ginger or 2 teaspoons ground
2 tablespoons plus 2 teaspoons rice vinegar
One (1- to 1 1/4-pound) trimmed pork tenderloin (see Cook's Note)
3 medium peaches
2 tablespoons small basil leaves

Steps:

  • Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground black pepper and seal in the bag, squeezing out as much air as possible. Refrigerate at least 4 hours, or preferably overnight.
  • When ready to cook, move the pork to the counter to bring it to room temperature. Preheat the grill for cooking over medium heat (350 to 400 degrees F).
  • Cut the peaches in half crosswise around the pit (not through the stem) for easier release. Twist the halves in opposite directions to release the flesh from the pit. Twist the pit out of the peach, cutting tightly around the pit with a paring knife, if necessary. Drizzle the peaches cut-side up with the remaining 2 teaspoons vinegar.
  • Drain off the marinade and sprinkle the pork with 1/4 teaspoon salt. Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes.
  • Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices redistribute.
  • Meanwhile, place the peaches on the grill cut-sides down and cook until they have nice grill marks, release easily from the grill and are softened, 8 to 10 minutes.
  • Sprinkle the pork and peaches with basil and additional salt and pepper to taste. Slice and serve.

Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 47 milligrams, Sodium 336 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 19 grams

GRILLED PORK TENDERLOINS



Grilled Pork Tenderloins image

We do a lot of outdoor cooking during the summer months, and this grilled pork tenderloin recipe is one my entire family loves. -Betsy Carrington, Lawrenceburg, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1/3 cup honey
1/3 cup reduced-sodium soy sauce
1/3 cup teriyaki sauce
3 tablespoons brown sugar
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
4 teaspoons ketchup
1/2 teaspoon onion powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 pork tenderloins (about 1 pound each)
Hot cooked rice

Steps:

  • In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Drain pork, discarding marinade. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. Freeze option: Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.

Nutrition Facts : Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 671mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

PORK TENDERLOIN WITH PEACH-MUSTARD SAUCE



Pork Tenderloin with Peach-Mustard Sauce image

The key with tenderloin is making sure it's not overcooked, which is when it gets dry. The riper the peaches, the more delicious and nuanced the sauce will be.

Provided by Bryan Furman

Categories     Bon Appétit     Dinner     Summer     Pork     Pork Tenderloin     Grill/Barbecue     Grill     Peach     Mustard

Yield 8 servings

Number Of Ingredients 13

Peach-Mustard Sauce:
2 large ripe peaches, peeled, cut into small pieces
1/4 cup ketchup
3 Tbsp. Dijon mustard
1 tsp. light brown sugar
1/2 tsp. freshly ground black pepper
1/2 tsp. (or more) kosher salt
Pork:
2 pork tenderloins (about 1 lb. each)
4 tsp. kosher salt
1 tsp. freshly cracked black pepper
Vegetable oil (for grill)
1/2 cup peach preserves, warmed

Steps:

  • Peach-Mustard Sauce:
  • Purée peaches, ketchup, mustard, brown sugar, pepper, and 1/2 tsp. salt in a blender until mixture is smooth and creamy. Taste sauce and season with more salt if needed.
  • Pork:
  • Sprinkle pork with salt and pepper and rub all over. Let sit at room temperature 1 hour. Meanwhile, prepare a grill for medium heat and brush grate with oil.
  • Brush pork with some preserves. Grill, turning every 4 minutes or so and brushing with any remaining preserves, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 130°F, 10-12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice 1/2" thick.
  • Serve sliced pork with Peach-Mustard Sauce alongside.
  • Do Ahead
  • Sauce can be made 1 day ahead. Cover and chill.

GRILLED PORK TENDERLOIN WITH GINGER PEACH SAUCE



Grilled Pork Tenderloin With Ginger Peach Sauce image

During the summer months grilled pork tenderloin is a frequent item on our menu. The Asian influenced sauce in this recipe would also be great with chicken or flank. Nectarines would be a nice substitute for the peaches. The marinading time is not reflected in the prep time.

Provided by Normaone

Categories     Pork

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 cup chopped onion
5 tablespoons sugar
1 1/2 cups dry red wine
3/4 cup low sodium soy sauce
1/4 cup balsamic vinegar
2 1/2 tablespoons fresh ginger, peeled and finely chopped
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fresh ground black pepper
3 (16 ounce) pork tenderloin
3 medium peaches, blanched in boiling water 1 minute and peeled, pitted and chopped
2 tablespoons chopped chives

Steps:

  • In a medium saucepan heat oil over medium heat.
  • Add onion and sugar, sautéing until onion is golden, about 6 minutes.
  • Add next 6 ingredients.
  • Cook 1 minute then remove from heat.
  • Put the pork in a large freezer bag.
  • Pour 1 cup sauce over pork.
  • Seal and refrigerate at least 6 hours or overnight.
  • Turn pork now and then.
  • Cover and refrigerate the remaining sauce.
  • Prepare BBQ to medium heat.
  • Remove pork from marinade and discard marinade.
  • Grill pork until internal temperature registers 155°F turning frequently, about 35 minutes.
  • Meanwhile, in a heavy medium saucepan, boil remaining sauce until reduced by half, about 5 minutes.
  • Add peaches.
  • Stir until heated through, about 1 minute.
  • Slice pork, arrange on platter, and spoon some of the sauce over.
  • Top with chives.
  • Serve.
  • Pass remaining sauce at the table.

GRILLED PORK TENDERLOIN WITH PEACH BARBECUE SAUCE



Grilled Pork Tenderloin with Peach Barbecue Sauce image

Yield Makes 6 to 8 servings

Number Of Ingredients 18

Sauce
4 ounces bacon slices, chopped
1 dried chile de àrbol,* broken in half
1 cup coarsely chopped onion
2 garlic cloves, chopped
1 tablespoon Worcestershire sauce
1/2 tablespoon whole black peppercorns, crushed
2 small peaches (10 to 12 ounces total), halved, pitted, diced
1 cup orange juice
1 cup ketchup
1 1/2 tablespoons (or more) fresh lemon juice
1/2 teaspoon hot pepper sauce
Pork
3 15- to 16-ounce pork tenderloins, trimmed
2 tablespoons olive oil
4 teaspoons coarsely ground black pepper
4 teaspoons coarse kosher salt
2 1/2 teaspoons garlic powder

Steps:

  • For sauce:
  • Sauté chopped bacon and chile de àrbol in heavy large saucepan over medium heat until bacon is crisp. Add chopped onion and garlic cloves; sauté until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns; stir 1 minute. Add peaches and sauté until translucent, about 5 minutes. Add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes.
  • Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer. Season sauce to taste with salt and more lemon juice, if desired. (Can be made 1 week ahead. Cover and refrigerate.)
  • For pork:
  • Brush pork tenderloins with olive oil to coat. Arrange pork on rimmed baking sheet. Mix coarsely ground black pepper, kosher salt, and garlic powder in small bowl to blend. Sprinkle seasoning mixture all over pork. (Tenderloins can be prepared 1 day ahead. Cover and refrigerate.)
  • Prepare barbecue (medium-high heat). Transfer 1/2 cup sauce to small bowl to use for basting. Pour remaining sauce into small saucepan. Grill pork tenderloins until brown and meat thermometer inserted into center registers 140°F, turning occasionally with tongs, about 18 minutes. Brush pork all over with some of basting sauce. Grill pork until glazed, turning and brushing with more basting sauce, about 3 minutes longer. Transfer pork to work surface; let rest 10 minutes.
  • Rewarm sauce in pan. Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter. Drizzle pork with some warm peach barbecue sauce. Serve, passing remaining sauce separately.
  • *A long, thin red chile available at Latin American markets, some specialty foods stores, and some supermarkets.

GRILLED PORK TENDERLOIN WITH FRESH PEACH AND GINGER SAUCE



Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce image

Categories     Fruit     Ginger     Pork     Marinate     Kid-Friendly     Peach     Summer     Bon Appétit     Small Plates

Yield Serves 8

Number Of Ingredients 12

1 tablespoon vegetable oil
1 cup chopped onion
5 tablespoons sugar
1 1/2 cups dry red wine
3/4 cup reduced-sodium soy sauce
1/4 cup balsamic vinegar
2 1/2 tablespoons finely chopped peeled fresh ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarsely ground black pepper
3 14- to 16-ounce pork tenderloins
3 medium peaches, blanched in boiling water 1 minute, peeled, pitted, chopped
2 tablespoons chopped fresh chives

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.
  • Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.
  • Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes.
  • Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately.

More about "grilled pork tenderloin with fresh peach and ginger sauce recipes"

GRILLED PORK TENDERLOIN WITH PEACH-MUSTARD SAUCE RECIPE ...
grilled-pork-tenderloin-with-peach-mustard-sauce image
2018-05-22  · Sprinkle pork with salt and pepper and rub all over. Let sit at room temperature 1 hour. Meanwhile, prepare a grill for medium heat and brush grate with oil.
From bonappetit.com
4.6/5 (5)
Servings 8
  • Sprinkle pork with salt and pepper and rub all over. Let sit at room temperature 1 hour. Meanwhile, prepare a grill for medium heat and brush grate with oil.
  • Brush pork with some preserves. Grill, turning every 4 minutes or so and brushing with any remaining preserves, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 130°, 10–12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice ½" thick.
See details


GRILLED PORK TENDERLOIN WITH PEACH BBQ SAUCE | DESTINATION ...
grilled-pork-tenderloin-with-peach-bbq-sauce-destination image
2015-08-25  · Place the pork tenderloin in a 1 gallon plastic bag. Pour ⅔ cup of peach sauce into the bag. Toss the bag to coat the pork in the sauce. Place the pork in the …
From destinationdelish.com
5/5 (2)
Total Time 4 hrs 45 mins
Servings 4
See details


ROASTED PORK TENDERLOIN WITH GINGER PEACH SAUCE - EMILY BITES
roasted-pork-tenderloin-with-ginger-peach-sauce-emily-bites image
2013-11-18  · Combine the peaches, ginger, soy sauce, garlic and Sriracha in a blender or food processor and blend until smooth. Set aside. Sprinkle the pork tenderloin …
From emilybites.com
Servings 4
Estimated Reading Time 5 mins
See details


10 BEST PORK TENDERLOIN WITH PEACHES RECIPES | YUMMLY
10-best-pork-tenderloin-with-peaches-recipes-yummly image
2021-09-30  · Herbed Grilled Pork Tenderloin with Peaches Simply Recipes. olive oil, Herbes de Provence, peaches, kosher salt, pork tenderloin. Spanish Grilled Pork Tenderloin with Peaches and Radicchio Just a Little Bit of Bacon. manchego, pork …
From yummly.com
See details


GRILLED PORK TENDERLOIN WITH PEACH BALSAMIC SAUCE - WHO ...
2019-05-12  · Grilled Pork Tenderloin with Peach Balsamic Sauce is easy to prepare and full of flavor! #ad This post is sponsored in conjunction with #SummerGrilling. I received product samples from …
From whoneedsacape.com
Reviews 5
Total Time 20 mins
Category Grilling
  • Heat grill to 400° degrees. Drizzle pork tenderloin with olive oil. Generously sprinkle with Back of the Yards spice mix.
  • Place cooked pork tenderloin on serving platter. Allow to rest at least 5 minutes prior to slicing. In small microwave-safe bowl microwave peach marmalade for 30 seconds. Remove from microwave and stir. Add in balsamic vinegar, stir.
See details


PEACH-GLAZED PORK TENDERLOIN RECIPE | COOKING LIGHT
2017-06-23  · While pork cooks, combine peach preserves, soy sauce, vinegar, and garlic in a microwave-safe bowl. Microwave at HIGH 30 seconds or until preserves melt. Grill pork 6 minutes …
From cookinglight.com
Calories 237 per serving
  • Grill 10 minutes, turning occasionally. While pork cooks, combine peach preserves, soy sauce, vinegar, and garlic in a microwave-safe bowl.
See details


GRILLED PORK TENDERLOIN WITH EASY HERB SAUCE - ISABEL EATS
2019-10-16  · Pat the pork tenderloins dry with paper towels. Using a sharp knife, trim the tenderloins of their connective tissue (also called silver skin) by sliding the tip of the knife under the skin and slicing it …
From isabeleats.com
5/5 (3)
Total Time 35 mins
Category Main
Calories 277 per serving
  • Pat the pork tenderloins dry with paper towels. Using a sharp knife, trim the tenderloins of their connective tissue (also called silver skin) by sliding the tip of the knife under the skin and slicing it away from the meat.
  • Add all ingredients to a small bowl and stir together to combine. Drizzle on grilled pork tenderloin slices.
See details


HONEY GINGER GLAZED GRILLED PORK TENDERLOIN AND PEACHES ...
2014-09-02  · This Honey Ginger Glazed Grilled Pork Tenderloin and Peaches is the perfect sweet and savory dinner combinatio. A sticky, sweet honey glaze spiked with fresh ginger is drizzled over …
From melaniemakes.com
4.3/5 (6)
Total Time 50 mins
Category Main Course
Calories 326 per serving
See details


PORK TENDERLOIN WITH GRILLED PEACH-GINGER CHUTNEY RECIPE ...
2016-06-03  · Transfer the pork and peaches to a cutting board. Let the peaches cool slightly while the pork rests. Step 5. Whisk ginger, brown sugar, vinegar and the remaining 1/8 teaspoon salt in a …
From eatingwell.com
4/5 (1)
Total Time 35 mins
Author Isabelle Green
Calories 211 per serving
  • Brush pork with the remaining 2 teaspoons oil; sprinkle with 1/4 teaspoon salt and pepper. Grill the pork, turning occasionally, until an instant-read thermometer inserted into the center registers 160 degrees F, 14 to 18 minutes.
  • Meanwhile, place the peaches, cut-side down, on the grill rack. Grill, turning occasionally, until tender, 6 to 8 minutes. Transfer the pork and peaches to a cutting board. Let the peaches cool slightly while the pork rests.
See details


GRILLED PORK TENDERLOIN WITH PEACH SALSA ...
2018-07-16  · Grilled Pork Tenderloin with Peach Salsa begins with a simple pork tenderloin rub of chili powder, brown sugar, and garlic powder which flavors the meat and keeps it moist. After …
From gritsandpinecones.com
5/5 (2)
Total Time 2 hrs 40 mins
Category Main Dish
Calories 376 per serving
  • Combine the chili powder, garlic powder, sugar, salt, and pepper in a small bowl and rub the spice mixture all over the pork tenderloins. Cover and refrigerate for 2-24 hours.
  • Place the peaches, onion, bell pepper, cilantro, lime juice, jalapenos, salt, and pepper in a large bowl and mix well.
  • Melt the jam in a small saucepan and add the barbecue sauce. Remove the pan from the heat and add the ginger, garlic powder, and lime juice. Place half of the glaze in a small bowl to serve with the pork later.
  • Preheat the grill to medium-high heat or 400 degrees. Brush the grill with vegetable oil to keep the pork from sticking.
See details


GRILLED PORK TENDERLOIN WITH APPLE-GINGER SAUCE RECIPE ...
2005-03-07  · Step 1. Prepare grill. Advertisement. Step 2. Place first 7 ingredients in a blender or food processor; process until smooth. Step 3. Insert a meat thermometer into thickest portion of pork. …
From myrecipes.com
5/5 (5)
Calories 290 per serving
Servings 4
  • Insert a meat thermometer into thickest portion of pork. Place pork on grill rack coated with cooking spray; grill 16 minutes or until thermometer registers 160° (slightly pink), turning pork occasionally. Place pork on a platter, and let stand 5 minutes. Serve pork with sauce.
See details


PAN-GRILLED GINGER-HONEY PORK TENDERLOIN RECIPE | MYRECIPES
2011-12-15  · Directions. Instructions Checklist. Step 1. Combine ginger, honey, juice, and soy sauce in a bowl, stirring with a whisk until smooth. Heat a grill pan over medium-high heat, and coat with cooking spray. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add pork to grill pan; cook 15 minutes or until a ...
From myrecipes.com
5/5 (21)
Total Time 25 mins
Servings 4
Calories 178 per serving
See details


BROIL KING RECIPE: PORK TENDERLOIN WITH GRILLED PEACH ...
2016-03-11  · Pork Tenderloin; Marinade. 2 tablespoons soy sauce; 2 tablespoons fish sauce; 2 tablespoons lime juice; 1 clove garlic, minced; 1 teaspoon grated fresh ginger; 1/4 cup vegetable oil; Grilled Peach Salsa. 1 or 2 red bell peppers, roasted, skinned, seeded and chopped; 6 just-ripe peaches, (preferably freestone) halved and skinned; 2 tablespoons ...
From taapplianceblog.com
Estimated Reading Time 2 mins
See details


GRILLED PORK TENDERLOIN WITH FRESH PEACH AND GINGER SAUCE ...
Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes. Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices ...
From tfrecipes.com
See details


PEACH AND BASIL STUFFED PORK TENDERLOIN RECIPES
2 tablespoons sliced fresh ginger or 2 teaspoons ground: 2 tablespoons plus 2 teaspoons rice vinegar: One (1- to 1 1/4-pound) trimmed pork tenderloin (see Cook's Note) 3 medium peaches: 2 tablespoons small basil leaves: Steps: Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground ...
From tfrecipes.com
See details


PEACH GINGER PORK TENDERLOIN RECIPES
GRILLED PORK TENDERLOIN WITH FRESH PEACH AND GINGER SAUCE. Categories Fruit Ginger Pork Marinate Kid-Friendly Peach Summer Bon Appétit Small Plates. Yield Serves 8. Number Of Ingredients 12. Ingredients; 1 tablespoon vegetable oil: 1 cup chopped onion: 5 tablespoons sugar: 1 1/2 cups dry red wine: 3/4 cup reduced-sodium soy sauce: 1/4 cup balsamic vinegar: 2 1/2 tablespoons …
From tfrecipes.com
See details


GRILLED PORK TENDERLOIN WITH GINGER PEACH SAUCE RECIPES
Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes. Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices ...
From tfrecipes.com
See details


GRILLED GINGER-PEANUT PORK TENDERLOIN RECIPE | ALLRECIPES
Join Now Join Now Account Join Now Newsletters Help this link opens new tab More Shopping List Cooking School this link opens new tab Ask the Community this link opens new tab Your...
From aalrecipesonline.netlify.app
See details


HONEY-GRILLED PORK LOIN RECIPE - FOOD NEWS
Ingredients 1/3 cup Sue Bee® Honey 1 (3 lb) boneless pork loin roast 2/3 cup soy sauce 1 teaspoon ground ginger 3 garlic cloves 1/4 cup packed brown sugar 1 1/2 tablespoons sesame oil vegetable oil cooking spray Directions Trim fat, butterfly roast by cutting lengthwise to 1/2 inch of other side.
From foodnewsnews.com
See details


MARINATED GRILLED PORK TENDERLOIN RECIPE | ALLRECIPES
Join Now Join Now Account Join Now Newsletters Help this link opens new tab More Shopping List Cooking School this link opens new tab Ask the Community this link opens new tab Your...
From topallreicipes.netlify.app
See details


PEACH GINGER SAUCE RECIPES
grilled pork tenderloin with fresh peach and ginger sauce From tfrecipes.com 2016-06-03 · Whisk ginger, brown sugar, vinegar and the remaining 1/8 teaspoon salt in a medium bowl.
From tfrecipes.com
See details


5 INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES RECIPES
2016-07-20 · 5-Ingredient Grilled Pork Tenderloin with Peaches Serves 4. 2 tablespoons sliced gingerroot (or use 2 teaspoons ground) 2 tablespoons + 2 teaspoons rice vinegar 1 (1 to 1 1/4 pound) trimmed pork tenderloin* 3 medium peaches 2 tablespoons small basil leaves. The day before, or at least 4 hours before cooking: Combine the gingerroot, 2 tablespoons vinegar and 1 tablespoon high …
From tfrecipes.com
See details


Related Search