MANGO PORK TENDERLOIN
Discover a new favorite with our Mango Pork Tenderloin recipe. This Mango Pork Tenderloin recipe features a fresh mango and bacon stuffing.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Cook and stir bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings; reserve for later use. Add onions to skillet; cook 3 min., stirring occasionally. Add garlic; cook and stir 2 min. Remove from heat; stir in bacon, mangos, cilantro and raisins.
- Place tenderloins, cut-sides up, on cutting board; spoon filling down centers. Roll up, starting at one long side of each; secure with wooden toothpicks. Brush with mayo; roll in cracker crumbs. Heat 1-1/2 tsp. of the reserved bacon drippings in same skillet on medium heat. Add 1 tenderloin; cook 4 min. or until evenly browned, turning occasionally. Place on rack of broiler pan. Repeat with remaining bacon drippings and tenderloin.
- Bake meat 30 min. or until done (145ºF). About 10 min. before meat is done, prepare stuffing as directed on package.
- Remove meat from oven; let stand 3 min. Remove and discard toothpicks from meat before slicing. Serve with stuffing.
Nutrition Facts : Calories 410, Fat 20 g, SaturatedFat 4.5 g, TransFat 1.5 g, Cholesterol 50 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
PEPPER JELLY PORK
Spicy-sweet pork tenderloin: easy to make and a real crowd-pleaser! Serve with a cucumber-red onion salad and soft polenta or cornbread.
Provided by walshmartin
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
- Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
- Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.
Nutrition Facts : Calories 161.2 calories, Carbohydrate 15.5 g, Cholesterol 49.1 mg, Fat 3 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 1 g, Sodium 355.4 mg, Sugar 10.2 g
MANGO PORK TENDERLOIN WITH SWEET GINGER RICE AND GRILLED PINEAPPLE
Steps:
- Mango Pork Tenderloin:
- Combine all the dry rub ingredients in a small bowl.
- Coat the loins with the dry rub, put them into a resealable plastic bag and refrigerate for 2 hours. Puree the soy sauce, white wine, orange juice, ketchup, ginger, garlic and sugar in a blender until smooth. Add the marinade to the tenderloins, and refrigerate for 4 to 6 hours.
- Remove the tenderloins from the marinade and allow them to rest at room temperature for 30 minutes.
- Combine all the ingredients in a nonstick saucepan over medium heat and simmer hard, stirring often, until the mango breaks down and thickens to a jam.
- Transfer the marinade to a small saucepan over medium heat. Add the mango jam and the sweet chili sauce, and bring to a hard simmer. Reduce the mixture by 1/2 the volume, stirring occasionally, as the sugars can settle and burn. Remove 1/2 of the marinade to a small bowl and set aside for service.
- Sweet Ginger Rice:
- Cook the rice according to package directions. Coat the inside of an 8 by 8-inch baking dish with cooking spray.
- Transfer 2 cups of the warm cooked rice to a mixing bowl. Add the pickled ginger, fish sauce and chili garlic sauce and gently combine. Press the mixture into the baking dish, cover and refrigerate until cooled and set, about 1 hour.
- (When the pork loins have been put on the grill) gently turn the set rice cake out onto a cutting board. Cut the cake corner to corner to make 4 triangles. Heat the 2 tablespoons of oil in a nonstick skillet over medium heat. Carefully add the 4 rice cakes. If a part of the cake breaks away, gently press it back into shape. Saute on the first side until the cakes have caramelized, about 15 minutes. Carefully turn the cakes over, add 1 tablespoon oil and 1 tablespoon butter. Saute the second side until you can hear the caramelized cakes gently scratching the bottom when the pan is jiggled, about 10 to 15 minutes.
- Grilled Pineapple:
- Cut the pineapple lengthwise into logs or wedges, then cut in half and put them into a large bowl. Combine the rum, sugar and cinnamon in a small bowl and pour it over the pineapple. Allow it to sit at room temperature for 1 hour.
- When the tenderloins have been removed from the grill to rest, grill the pineapple on medium-high heat for a couple minutes per side turning and basting with the rum sauce to achieve caramelized grill marks.
- Prepare a charcoal or gas grill with 1 side medium-high heat and 1 side medium-low heat. Sear the loins on all 4 sides on medium-high for 3 minutes per side. Move the loins to the medium-low heat side. Baste with the marinade, close grill and cook, basting every 5 minutes, until the loins reach medium-rare or to desired doneness.
- Remove the loins to a cutting board and cover loosely with foil. Let rest for 15 minutes before carving on the diagonal into 1/4-inch medallions. Transfer the medallions to a serving platter and serve with sweet ginger rice, grilled pineapple and reserved marinade.
MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS
Steps:
- Place vinegar, sugar and peppercorns in a saucepan and reduce until thickened, strain into a bowl whisk in mango puree and let cool. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.
SPICY PORK TENDERLOIN WITH MANGO SALSA
Cool, sweet mango salsa melds with the spicy rub on this pork tenderloin for a delicious, bold-flavored main dish. The colors and presentation are elegant. -Carolyn Cartelli, Parsippany, New Jersey
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings (2 cups salsa).
Number Of Ingredients 14
Steps:
- Rub pork with oil. Combine the pepper, paprika, salt, garlic powder, chili powder, cinnamon and cayenne; rub over pork. Refrigerate for 30 minutes., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the mango, cilantro, lime juice and honey; serve with pork.
Nutrition Facts : Calories 222 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 345mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
PORK TENDERLOIN WITH MANGO RELISH
Colorful mango relish is a refreshing counterpoint to the "heat" in the meat rub I use to pep up a number of pork dishes. These roasted tenderloins are sure to turn out nice and juicy. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first 6 ingredients. Set aside 1/2 teaspoon for relish; rub remaining spice mixture over tenderloins. Place in a lightly greased 13x9-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, in a small bowl, combine the mango, tomatoes, onion, cucumber, cilantro and jalapeno. Combine lime juice and reserved spice mixture; add to mango mixture and toss to coat. Slice pork; serve with relish.
Nutrition Facts : Calories 171 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 245mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED PEPPERED RASPBERRY GLAZED PORK TENDERLOIN
I needed something quick for dinner and here's what I came up with from things in my pantry. To change things up a bit I used peppered raspberry preserves in the glaze. Incredible!! I grilled this indoors on my cooktop grill or it can also be baked in the oven and glazed the last several minutes of cooking. Here are a couple websites in case you have trouble finding peppered raspberry preserves and tangerine balsamic vinegar: http://www.chefsresource.com/hot-raspberry.html http://www.amazon.com/dp/B000PYBUJG/ref=asc_df_B000PYBUJG697635?smid=A1UDJLN42XMTIJ&tag=dealt155176-20&linkCode=asn http://www.fustinis.com/store/products.asp?cat=11&pg=3
Provided by Diane C 2
Categories Pork
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Brush pork with oil and sprinkle with salt and pepper. Let meat come to room temperature (about 30 minutes out of refrigerator). Make glaze: combine remaining ingredients in saucepan and bring to boil. Reduce heat and allow to thicken slightly. Heat grill or grill pan to medium high heat. Grill meat and cook to internal temperature of 155 degrees F (approx. 25 minutes). Glaze meat the last 5-10 minutes of cooking time. Let meat rest 5-10 minutes and slice.
PORK TENDERLOIN WITH PEPPER JELLY AND GORGONZOLA
This is a recipe I acquired years ago and modified to suit my family's taste. It is simpler to make than it sounds; great for company. An absolute favorite of our family!
Provided by Rosemary Smith
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Sprinkle pork tenderloins with garlic salt and pepper. Allow to stand at room temperature for 30 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat 2 tablespoons of olive oil in a saucepan over medium heat. Stir in garlic, shallots, and red pepper; cook and stir until the onions have softened and turned translucent, about 10 minutes. Add chicken stock, brandy, thyme, and rosemary. Increase heat to medium-high, and simmer until the sauce has reduced by 1/3, about 5 minutes. Remove the thyme and rosemary sprigs, and stir in the hot pepper jelly until melted; set aside.
- Meanwhile, heat remaining 2 tablespoons of olive oil in a skillet over high heat until it just begins to smoke. Add pork, and cook until golden brown on all sides, about 5 minutes. Remove pork and place into a roasting pan.
- Roast pork in preheated oven until a thermometer inserted into the center registers 145 degrees F (63 degrees C), about 10 minutes. Once done, place pork onto a plate and cover with foil; allow to rest for 5 minutes.
- To serve, remove peppers and onions from the sauce, and spread out onto a serving platter. Slice pork diagonally into 1-inch slices and arrange over the peppers. Pour 1/2 cup of the brandy sauce over the pork, and sprinkle with 3/4 cup of Gorgonzola cheese. Serve remaining sauce and cheese in separate serving dishes on the side.
Nutrition Facts : Calories 517.5 calories, Carbohydrate 43.8 g, Cholesterol 101.9 mg, Fat 18.4 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 7 g, Sodium 1075.9 mg, Sugar 28.2 g
PORK TENDERLOIN WITH PEARS AND GINGER-BEER SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Heat the oil over medium-high heat in a flameproof, ovenproof roasting pan. Season the pork with 1 teaspoon of the salt and pepper, and place in the pan. Cook until browned on all sides, about 6 minutes. Remove the pork from the pan and set aside. Add the potatoes to the pan and season with the remaining teaspoon of salt and pepper to taste. Roast for 15 minutes.
- Add the pears to the pan and roast with the potatoes for 5 minutes longer. Push the potatoes and pears to the edge of the pan and place the pork tenderloins in the center. Roast until the pork is only slightly pink in the center, about 15 minutes. Remove the pork, potatoes and pears from the pan and place the pan over medium heat. Add the ginger beer and cook, stirring and scraping the bottom of the pan. Let reduce to 1/2 cup, about 5 minutes.
- Cut the pork into inch-thick slices. Divide the pork, potatoes and pears among 4 plates and spoon sauce over each. Serve immediately.
ROASTED PORK TENDERLOIN WITH GINGER AND GOLDEN RAISINS
Provided by Amanda Hesser
Categories dinner, project, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place a small roasting pan or large enameled casserole on stove over medium-high heat. Add oil. Season tenderloins on all sides with salt and pepper. Lay them in pan, and sear until well browned on all sides.
- Sprinkle orange zest over pork, then transfer pan to oven. Cook until just barely pink in middle, about 15 to 18 minutes. Transfer pork to a cutting board and place roasting pan over medium-high heat. Add vinegar and wine, and scrape up any pan drippings. Reduce by half, then add chicken broth. Reduce by one quarter, then stir in raisins, and cook for one minute. Remove from heat.
- Thinly slice pork, and arrange on a serving plate. Add any cooking juices to raisin sauce. Just before serving, with your fingers squeeze a few drops of ginger juice from pulp into sauce. Ginger should sharpen and freshen flavor without tasting of ginger. Serve pork, passing raisin sauce in a bowl.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 12 grams, Carbohydrate 21 grams, Fat 17 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 4 grams, Sodium 900 milligrams, Sugar 15 grams, TransFat 0 grams
PEPPERED PORK TENDERLOIN WITH MANGO GINGER PUREE
Make and share this Peppered Pork Tenderloin With Mango Ginger Puree recipe from Food.com.
Provided by Chef Jean
Categories Healthy
Time 55m
Yield 2 loins, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- FOR THE PORK:.
- Trim any excess fat or "grisle" off the loins. Mix the salt and cracked pepper and coat the loins with the mixture. Roast in a 350 degree oven for about 40 minutes, or to desired doneness.
- FOR THE PUREE:.
- Combine all ingredients in the med-large sauce pan. Simmer for 15 minutes or until the mango is very tender.
- Puree the mixture either in a blender or with an emulsion blender.
- Slice the pork tenderloin and top with the puree.
Nutrition Facts : Calories 672, Fat 13.2, SaturatedFat 4.3, Cholesterol 221.1, Sodium 1933.4, Carbohydrate 59.2, Fiber 5.9, Sugar 49.2, Protein 73.1
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