Kicked Up Island Pork Tenderloin Recipes

ISLAND GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees. Drizzle an oven-safe pan or skillet (such as a cast-iron skillet) with the olive oil and preheat on the stove over medium-high heat til the oil is hot. (See notes for alternative cooking option)
• Whisk together all rub ingredients. Sprinkle the rub mixture all over the tenderloin and use your fingers to massage into the meat.
• Place tenderloin in skillet and allow to brown for 3-4 minutes, turning the meat throughout to sear on all sides.
• Mix the glaze ingredients together and spread mixture over the tenderloin. Transfer to preheated oven and bake for about 20 minutes until cooked through.
• Cut tenderloin into 1-inch thick slices. Use a spoon to drizzle the glaze from the pan all over the tenderloin just before serving.

ISLAND PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Stir together salt, pepper, chili powder, cumin and cinnamon.
• Coat the pork with the spice rub.
• Heat 1 tablespoon of oil in a 12 inch skillet, over relatively high heat, and brown pork, turning every 30 seconds for 4 minutes.
• Stir together brown sugar , garlic, and tabasco and pat onto top of the tenderloin.
• Place pork in roasting pan and cook for 20 minutes.

ISLAND PORK ROAST

Steps:

• Cut roast in half. Place onion in a 4- or 5-qt. slow cooker. Add pork. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the sugar, lime juice, soy sauce, brown sugar, teriyaki sauce, garlic, ginger, curry, salt, pepper, bay leaf and reserved juice. Pour over roast., Cover and cook on low for 5-6 hours or until a thermometer reads 160°. Add pineapple during the last hour of cooking., Remove the meat, onion and pineapple to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juice to a small saucepan and bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

KICKED-UP GROUND PORK WITH GREEN BEANS

Steps:

• Heat sesame oil in a large skillet over medium heat.
• Combine pork, 1 teaspoon black pepper, cornstarch, and salt in a bowl. Add to hot oil and fry until browned, about 3 minutes. Add green beans.
• Combine chicken stock, soy sauce, Worcestershire sauce, chile-garlic sauce, vinegar, garlic, and sugar in a bowl and whisk together. Add to pork and green bean mixture. Bring to a boil. Cook until slightly thickened, about 3 minutes. Reduce heat and simmer until green beans are tender, about 5 minutes more.

P90X ISLAND PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees.
• Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.
• Heat 1 tablespoon oil in a 12-inch skillet over moderately high heat and brown pork, turning, about 4 minutes.
• Stir together brown sugar, garlic, and Tabasco and pat onto top of tenderloin. Place pork in a roasting pan and cook in the oven for 20 minutes.

KICKED UP ISLAND PORK TENDERLOIN

Steps:

• Mix all the rube ingredients together and rub generously ove the two pork tenderloins. Place in a ziplock bag and leave in the refrigerator for 1-24 hrs. In a mini food processor chop the garlic (about 4-5 cloves)then add the tobasco and bourbon then brown sugar and set aside in a bowl. Make the vinaigrette. In a mini foodprocessor chop the shallot first then add all ingredients on at a time with the final being the olive oil. Set aside and assemble the salad. Add the dressing to the salad, toss and let sit while you make the pork. Then sear the pork that should be at room temperature (for at least 20 min) in a cast iron skillet. Next smear the glaze on top of the pork in the skillet and place the pork on the oven for 18-20 minutes at 350 degrees. Arrange the salad on a serving platter and slice the pork thinly 1/4-1/2 inch slices on top of the salad for a pretty presentaion or serve on individual plates.