TANGY GRILLED PORK TENDERLOIN
This is a quick, easy and very flavorful recipe. I've made it many times. Plan ahead because the pork needs to marinate.
Provided by Sadie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h40m
Yield 6
Number Of Ingredients 5
Steps:
- Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
- Prepare the grill for indirect heat.
- Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
Nutrition Facts : Calories 267.3 calories, Carbohydrate 35.3 g, Cholesterol 65.3 mg, Fat 3.6 g, Fiber 0.1 g, Protein 23.4 g, SaturatedFat 1.2 g, Sodium 650.5 mg, Sugar 30.9 g
GRILLED PORK TENDERLOIN WITH GINGERED JEZEBEL SAUCE
Jezebel sauce traditionally has dry mustard in the recipe. This sauce is different because it calls for fresh ginger instead. We loved the sweet and spicy combination complimented by the fresh ginger.
Provided by Nimz_
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For the marinade, combine the soy sauce, brown sugar, onions, sherry, garlic and rosemary in a shallow dish or a zip-lock bag.
- Add the pork and marinate it in the refrigerator for at least 20 minutes.
- For the sauce, while the pork is marinating microwave the preserves and jelly until melted, or melt them over low heat in a saucepan.
- Stir in the horseradish and ginger.
- Remove the meat from the refrigerator and discard the marinade.
- Grill the pork with the grill lid closed over medium high heat (350 to 400 degrees) for 20-25 minutes or until the internal temperature reaches 155 degrees.
- Turn once, basting with the 1/2 cup of the sauce.
- Grill for another 5 to 10 minutes or until the center temperature reaches 160 degrees.
- Slice and serve with the remaining sauce and fresh rosemary.
Nutrition Facts : Calories 459.4, Fat 8.1, SaturatedFat 2.7, Cholesterol 147.6, Sodium 1520.6, Carbohydrate 44.9, Fiber 1.1, Sugar 32.2, Protein 49.9
GRILLED GINGER-PEANUT PORK TENDERLOIN
Marinate pork tenderloins overnight, then grill them to perfection the next day. Delicious!
Provided by DIANA F
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place pork in a large resealable plastic bag. Mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. Pour marinade over tenderloins, press air out of bag, seal, and refrigerate overnight.
- Preheat an outdoor grill for high heat.
- Use a paper towel to pat any excess marinade from the pork; allow to sit at room temperature while the grill is heating. Lightly oil grill grate. Cook pork 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. The pork will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees F (65 degrees C). Remove from the grill and cover meat loosely with a foil tent. Let rest 5 minutes before serving.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 2.7 g, Cholesterol 65.5 mg, Fat 7.2 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 1.7 g, Sodium 702.9 mg, Sugar 1.4 g
MARINATED PORK TENDERLOIN WITH JEZEBEL SAUCE
Make and share this Marinated Pork Tenderloin With Jezebel Sauce recipe from Food.com.
Provided by LMillerRN
Categories Pork
Time 8h35m
Yield 10-12 appetizer servings
Number Of Ingredients 16
Steps:
- Combine first 8 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add tenderloins. Cover or seal, and chill 8 hours, turning tenderloins occasionally.
- Remove tenderloins from marinade, reserving 1/2 cup marinade; combine reserved marinade and apple cider vinegar.
- Cook tenderloins, covered with grill lid, over medium-hot coals (350° to 400°) about 20 minutes or until a meat thermometer inserted into thickest portion registers 140°, turning occasionally and basting with marinade mixture during first 15 minutes of cooking time. Remove from heat; slice and serve warm or chilled with party rolls and Jezebel Sauce.
- Jezebel Sauce:.
- Beat apple jelly in a mixing bowl at medium speed with an electric mixer until smooth. Add remaining ingredients; beat at medium speed until blended. Chill.
Nutrition Facts : Calories 867.8, Fat 16.6, SaturatedFat 3, Cholesterol 44.9, Sodium 1816, Carbohydrate 136.7, Fiber 6.3, Sugar 23, Protein 36.3
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
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.
GRILLED GINGER PORK TENDERLOIN
Michelle Sanders of Fraser Lake, British Columbia says that this pork tenderloin is absolutely delicious and great for entertaining. Why? The quick prep is done ahead of time, and the grilling is so simple. "This dish is fool-proof!" she adds.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain pork and discard marinade. Prepare grill for indirect heat. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. , Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 214 calories, Fat 8g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 194mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
GRILLED PORK AND PEACH SALAD
Summer is perfect for salads and grilling. Summer is also perfect for peaches, and this salad combines all three! Serve as a light entree with a crusty bread.
Provided by Bibi
Categories Beef and Pork Salads
Time 38m
Yield 4
Number Of Ingredients 17
Steps:
- Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.
- Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.
- When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.
- While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.
- Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.
- Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.
- Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.
- Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).
- Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.
Nutrition Facts : Calories 671 calories, Carbohydrate 28.2 g, Cholesterol 73.7 mg, Fat 50.5 g, Fiber 4.3 g, Protein 28 g, SaturatedFat 7.9 g, Sodium 474.8 mg
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- Combine first 3 ingredients and, if desired, sherry in a shallow dish or large zip-top plastic freezer bag; add pork. Cover or seal, and chill 20 minutes.
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