Jalapeno Apricot Pork Tenderloin Recipes

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JALAPENO-APRICOT PORK TENDERLOIN



Jalapeno-Apricot Pork Tenderloin image

"The perfect blend of spices is what sets this dish apart," says Amber Shea Ford of Overland Park, Kansas. "I like to double the recipe and freeze the second tenderloin for later. The sweet-spicy glaze would also taste delicious over chicken."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 13

2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 pork tenderloin (3/4 pound)
GLAZE:
1/3 cup apricot preserves
1 tablespoon lime juice
1 tablespoon diced seeded jalapeno pepper
1/4 teaspoon ground cumin
1/8 teaspoon garlic salt

Steps:

  • Combine the first six ingredients; rub over pork. Cover and refrigerate for up to 2 hours., Place pork in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15 minutes. , In a small bowl, combine the glaze ingredients; spoon 1/4 cup over pork. Bake 5-10 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with remaining glaze.

Nutrition Facts : Calories 378 calories, Fat 11g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 818mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 1g fiber), Protein 35g protein.

GRILLED PORK TENDERLOIN AND APRICOT-SERRANO SALSA



Grilled Pork Tenderloin and Apricot-Serrano Salsa image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon honey
1 tablespoon balsamic vinegar
1 teaspoon ancho chile powder
1 clove garlic, minced
1 1/2 pounds pork tenderloin
Kosher salt and freshly ground black pepper
2 cups chopped (small cubes) fresh apricots (about 3 apricots)
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh lime juice
1 serrano pepper, finely chopped
1/4 red onion, finely chopped
Kosher salt and freshly ground black pepper

Steps:

  • For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
  • For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
  • Prepare a grill for medium-high heat.
  • The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!

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.

APRICOT-GLAZED PORK TENDERLOIN



Apricot-Glazed Pork Tenderloin image

A simple apricot glaze made with preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. -Crystal Holsinger, Surprise, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

2 pork tenderloins (1 pound each)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
3 tablespoons sherry or reduced-sodium chicken broth
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Steps:

  • Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 350 calories, Fat 10g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

APRICOT PORK TENDERLOIN



Apricot Pork Tenderloin image

The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!

Provided by Hope

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds pork tenderloin
¼ cup softened butter
salt and pepper to taste
1 teaspoon ground thyme
2 teaspoons garlic powder
1 (18 ounce) jar apricot preserves
2 tablespoons honey, or to taste
¼ cup dry sherry

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
  • Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 439.7 calories, Carbohydrate 62.9 g, Cholesterol 85.7 mg, Fat 11.4 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 6.1 g, Sodium 200 mg, Sugar 42.9 g

JALAPENO POPPER PORK TENDERLOIN



Jalapeno Popper Pork Tenderloin image

Hope you'll enjoy this jalapeno popper-inspired pork tenderloin! As written, it's not very spicy but could be kicked up a notch by leaving in a few jalapeno seeds or adding more chile powder. Recipe can be easily doubled.

Provided by Elizabeth

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

½ tablespoon chile powder
½ tablespoon garlic powder
¼ tablespoon white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound pork tenderloin
1 tablespoon olive oil
3 each fresh jalapeno peppers, halved lengthwise and seeded
1 dash ground cumin
½ (8 ounce) package cream cheese, softened
4 slices bacon
kitchen twine

Steps:

  • Mix chile powder, garlic powder, sugar, salt, and pepper together in a bowl. Cut a pocket lengthwise down the middle of the pork tenderloin. Apply the spice mixture all over the tenderloin.
  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a roasting pan.
  • Heat olive oil in a skillet over medium heat. Cook jalapenos, flipping occasionally, until tender, 7 to 10 minutes. Sprinkle with cumin. Let cool until easily handled; chop.
  • Spread cream cheese inside the pork tenderloin. Add chopped jalapenos. Wrap bacon slices around the tenderloin in a spiral. Secure with kitchen twine. Make sure to tie up tightly to close the pocket.
  • Transfer the tenderloin to the skillet. Cook over medium heat, rotating continuously, until golden, about 30 seconds on each side. Place the tenderloin in the prepared roasting pan.
  • Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), 30 to 35 minutes. Remove from the oven, cover with foil, and let rest for 10 minutes. Remove kitchen twine and slice, topping with any of the stuffing that may have overflowed in the pan.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 3.8 g, Cholesterol 89.6 mg, Fat 19.5 g, Fiber 0.9 g, Protein 23.5 g, SaturatedFat 8.7 g, Sodium 620.7 mg, Sugar 1.4 g

PORK TENDERLOIN WITH JALAPENO PASTE



Pork Tenderloin With Jalapeno Paste image

The mild flavor of the pork benefits from the heat and spice of the garlic and jalapenos.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 9

1/4 cup canola oil, plus more for grill
4 cloves garlic
1 chopped jalapeno chile, (remove seeds and ribs for less heat)
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon pepper
1/4 teaspoon ground cumin
2 whole pork tenderloins, (3/4 pounds each)

Steps:

  • Heat grill to high. Lightly oil grill rack. In a blender, process 1/4 cup canola oil, garlic, jalapeno, thyme, salt, coriander, pepper, and cumin until smooth, about 1 minute. Spread paste over tenderloins.
  • Grill tenderloins, turning them occasionally, until an instant-read thermometer inserted into the thickest part registers 155 degrees, 10 to 20 minutes.
  • Remove from grill; let rest 10 minutes before slicing and serving.

PORK TENDERLOIN WITH SPICY APRICOT GLAZE



Pork Tenderloin With Spicy Apricot Glaze image

This is such an easy recipe to throw together. Easily prepared in a toasted oven or conventional over.

Provided by dojemi

Categories     Healthy

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 (1 lb) pork tenderloin, trimmed
1 garlic clove, sliced into 6 thin pieces
1/2 cup apricot preserves (preferably with whole fruit)
1/2 medium lemon, juice of
1/8 teaspoon red pepper flakes
1/8 teaspoon cumin
1 tablespoon olive oil

Steps:

  • Heat the toaster oven (or conventional oven) to 400°.
  • Place the pork tenderloin in a shallow ovenproof dish.
  • Cut 6 (1-inch) slits evenly spaced across the top, insert the garlic pieces, and season well with salt and freshly ground black pepper.
  • Let sit at room temperature for 20 minutes while the oven is heating.
  • In a small bowl, mix together the apricot preserves, lemon juice, red pepper flakes, and cumin. (If the preserves are still thick, add more lemon juice; don't add too much, though, because the mixture should remain dense, not be runny.)
  • Season with salt and freshly ground black pepper.
  • Set aside.
  • Coat the tenderloin with olive oil and roast for 20 minutes.
  • Remove from the oven and spread evenly with the apricot mixture.
  • Return the pork to the oven and roast for another 5 to 10 minutes, or until the internal temperature reaches 160°F.
  • Remove from the oven and let rest 5 to 10 minutes before slicing and serving.

JALAPENO-HONEY PORK TENDERLOIN



Jalapeno-Honey Pork Tenderloin image

Make and share this Jalapeno-Honey Pork Tenderloin recipe from Food.com.

Provided by Topher

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

24 ounces pork tenderloin
1/3 cup honey
3 tablespoons light soy sauce
1 tablespoon toasted sesame oil
2 fresh jalapeno peppers, seeded and finely chopped
1 tablespoon grated fresh ginger
1/4-1/2 teaspoon crushed red pepper flakes
hot cooked rice (optional)

Steps:

  • Place pork in a resealable plastic bag set in a shallow dish.
  • For marinade, in a small bowl, combine honey, soy sauce, sesame oil, the chopped jalapeno peppers, the ginger, and crushed red pepper.
  • Pour marinade over pork. Seal bag; turn to coat pork. Marinate in the refrigerator for at least 12 hours or up to 24 hours, turning bag occasionally.
  • Preheat oven to 425 degree F.
  • Drain pork, reserving marinade. Place pork on a rack in a roasting pan.
  • Roast in oven for 25 to 35 minutes or until juices run clear (160 degree F), brushing once with reserved marinade after 10 minutes of roasting.
  • Discard any remaining marinade. Remove and cover with foil; let stand for 10 minutes before slicing.

Nutrition Facts : Calories 221, Fat 6.3, SaturatedFat 1.7, Cholesterol 73.7, Sodium 562.8, Carbohydrate 16.5, Fiber 0.3, Sugar 15.8, Protein 24.5

ROASTED PORK TENDERLOIN WITH KUMQUAT-JALAPEñO MARMALADE



Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade image

Categories     Pork     Roast     Dinner     Pork Tenderloin     Winter     Kumquat     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

2 cups kumquats, stemmed, quartered, seeded
3 tablespoons vegetable oil, divided
4 small shallots, chopped (about 1/2 cup)
1 medium Granny Smith apple, peeled, seeded, chopped (about 1 cup)
3 tablespoons minced seeded jalapeño chiles, divided
1/2 cup dried apricots, chopped
3/4 cup water
3/4 cup sugar
3/4 teaspoon kosher salt
2 1-pound pork tenderloins

Steps:

  • Using on/off turns, finely chop kumquats in processor (do not puree). Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots, apple, and 1 tablespoon jalapeño. Cook until shallots are soft, stirring frequently, about 4 minutes. Add chopped kumquats, apricots, 3/4 cup water, sugar, and 3/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil until mixture thickens, about 6 minutes. Transfer marmalade to small bowl. Stir in remaining 2 tablespoons jalapeño. (Can be made 1 day ahead. Cool, cover, and chill. Rewarm before serving.)
  • Preheat oven to 350°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet; brown on all sides, about 10 minutes total. Transfer skillet to oven; roast pork until thermometer inserted into center registers 145°F, about 15 minutes. Remove pork from oven; let stand 10 minutes.
  • Cut pork into 1/2-inch-thick slices. Serve with warm marmalade.

APRICOT-GLAZED PORK TENDERLOIN



Apricot-Glazed Pork Tenderloin image

We know them as sweet spreads for toast. But jams and jellies, like this apricot spread, can do so much more.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 5

2 pork tenderloins (about 12 ounces each), trimmed of excess fat
1 tablespoon olive oil
Coarse salt and ground pepper
1 jar (10 to 12 ounces) apricot jam, (about 1 cup)
1/4 cup spicy brown mustard

Steps:

  • Heat broiler; set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 minutes.
  • Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
  • Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5 to 10 minutes more.
  • Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.

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From afamilyfeast.com


EASY ASIAN PORK TENDERLOIN RECIPE - ¡HOLA! JALAPEÑO
Heat oven to 400°F and arrange a rack in the top of the oven. Cover a baking sheet with foil and place a wire rack on top of the foil. Pour enough water in the baking sheet to cover the bottom and place pork on the rack, reserve marinade. Roast in the top of the oven for 40 minutes, turning and brushing with the marinade every 10 minutes or so.
From holajalapeno.com


PORK TENDERLOIN WITH APRICOT SAUCE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Pork Tenderloin With Apricot Sauce are provided here for you to discover and enjoy ... Quick And Easy Trifle Dessert Recipes Soup Recipes. Ground Pork Cabbage Soup Turkey Soups And Stews Turkey Soup With Potato Recipes For Ground Turkey Soup Turkey Stew Soup Recipe Chicken Soup Homemade From Scratch Making …
From recipeshappy.com


PISTACHIO AND APRICOT STUFFED PORK LOIN RECIPE - ¡HOLA! JALAPEÑO
Combine apricots, pistachios, honey, and garlic in a medium bowl. Horizontally slice pork loin halfway down its side, leaving about 1/2-inch border on the other side (don't cut all the way through) and butterfly the roast open. Using your palm press both sides down to make them as flat as possible. Season open side generously with salt and pepper.
From holajalapeno.com


GUAVA-GLAZED PORK TENDERLOIN WITH CILANTRO-JALAPEñO SALSA
Heat the oil in a small saucepan. Add the onion and garlic and cook over moderate. heat, stirring, until softened, about 1 minute. Reduce the heat to low.
From foodandwine.com


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