Nifs Broiled Guinness Pork Tenderloin Recipes

BROILED PORK TENDERLOIN

Steps:

• Preheat the oven to 400. Mix the spices with the oil. Tie the end of the tenderloin so that it is a constant thickness. Slather the spice/oil mixture all over the tenderloins. Put them in a pan lined with AL foil (shiny side up). Let set for 10 minutes to let the salt soak on the meat. Turn the oven to broil; stick in the meat. Have it approximately 5 inches below broiler. Cook for 5 minutes (the top outside of meat should be browned), and flip it over. Cook for another 8 to 15 minutes (until center is 125). Pull them out and let them rest with a tent for 10 minutes. Eat!!!!

NIF'S BROILED GUINNESS PORK TENDERLOIN

Steps:

• Mix all ingredients together in a resealable bag and seal. Massage meat to ensure even distribution of marinade. Remove all air from the bag so all the meat is covered and you won't have to rotate the meat. An easy way to do this is to fill your sink with water, submerge the open bag in as far as you can without water getting into it. That will push all of the air out. Seal.
• Marinate in fridge for 2-6 hours.
• Place the oven rack in the middle of the oven and turn on broiler. Remove pork from the bag and let drip dry. Discard marinade. Set tenderloins on a baking sheet (I put them on nonstick tin foil) and put in oven. Cook for 6 minutes on each side. Turn oven off and let pork continue cooking until it registers 150°F Meat should be slightly pink in the middle. It should reach 160F by the end of rest time.
• Remove from oven, cover with tin foil and let rest for 10 minutes. Slice tenderloin into 1/2" to 1" medallions.

TENDERLOIN OF BEEF COOKED WITH GUINNESS

Steps:

• Heat a large saute pan over high heat. When the pan is hot, add 1 tablespoon of the butter and the beef and sear on both sides until golden brown, about 3 to 4 minutes per side. Remove from the pan and set aside.
• To the same pan, add the diced onion and carrots and saute until the onions begin to soften, about 5 minutes. Add the wild mushrooms and cook lightly to release the flavors of the vegetables. Add the Guinness and bring to a boil. Add in the stock and bring to a boil. Place the baby onions into the sauce. Bring to a simmer and reduce by half.
• Return the beef to the pan and cook to desired doneness.
• To serve, first remove the mushrooms and vegetables from the sauce and arrange in the middle of a large dish. Place the beef on top of the vegetables in the middle of the plate. Arrange the onions around the plate. Bring the sauce back to the boil and add the rest of the butter to the pan. Mix until it is all blended in, then add the chopped parsley into the sauce, and pour as much sauce over the beef as you want.

GUINNESS & HONEY GLAZED PORK LOIN

Steps:

• THE GLAZE: Put the Guinness, honey and sugar into a pan, and reduce by almost half to form a sweet, syrupy glaze, then allow to cool.
• Heat the oven to 200ºC/fan 180ºC/gas 6.
• Season the pork with pepper and salt, if you want, place on a baking tray, and roast for 20 minutes. Then turn the heat down to 160ºC/fan 140ºC/gas 3. Remove the pork from the oven and brush all over with most of the glaze (reserving a few tablespoons), cook for a further 40-50 minutes, brushing and basting the pork as it cooks until it's beautifully caramelised and glazed.
• Remove the pork from the roasting tray and leave to rest.
• Pour the remaining glaze into the roasting tray, then add the wine, Champagne or water. Place the pan on the heat and bring everything to the boil. Simmer for a few minutes until you have a thick gravy.
• Carve the pork into thin slices and place on top of the colconnan (see Colconnan recipe #123663). Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.
• My Notes: I really don't think you could get any clearer instructions than Kevin Dundon's. Yet the recipe is far from prescriptive. And I just love his catering for varied tastes in his "Season the pork with pepper and salt, if you want" instruction! And the option of using "wine, Champagne or water". I'll be looking closely at any more of his recipes I come across.

GRILLED PORK TENDERLOIN

Steps:

• Prepare grill for indirect heat.
• Season meat with garlic powder, salt, and pepper.
• Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
• Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

BRAIDED PORK TENDERLOINS

Steps:

• Cut tenderloins in half lengthwise; cut each half into three strips to within 1-in. of one end. In a large resealable plastic bag, combine the mango nectar, 1/4 cup rum, oil, 1 tablespoon jerk seasoning and garlic; add pork. Seal bag and turn to coat; refrigerate for up to 4 hours., Drain and discard marinade. Place tenderloin halves on a clean cutting board and braid; secure loose ends with toothpicks. Sprinkle with remaining jerk seasoning., Grill braids, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Discard toothpicks. Let stand for 5 minutes before slicing., Meanwhile, place the cream, remaining rum and mango in a food processor. Cover and process until smooth. Transfer to a small saucepan; heat through. Serve with pork.

BROILED PORK TENDERLOIN RECIPE - (3.7/5)

Steps:

• Heat oven to 325 degrees. Clean off silver skin Tuck under narrow end and tie Mix together the salt, pepper, and baking soda, and rub the tenderloin with the mixture. Put in a disposable aluminum pan that will be reflective to the sides of the tenderloin. Put the pan in the oven, and increase heat to broil. Cook until the meat is 129 degrees internally. Remove and let it rest 10 minutes before slicing and serving.