Pork Tenderloin In Sweet Citrus Sauce Recipes

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TANGY PORK TENDERLOIN



Tangy Pork Tenderloin image

A simple marinade adds sweet flavor and tangy zip to juicy pork. "No one will ever guess there are only four ingredients in this sauce," reports Christopher Bingham of Lansing, Michigan. "For a spicier version, add more chili powder," he recommends.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 5

2 pork tenderloins (1 pound each)
2/3 cup honey
1/2 cup Dijon mustard
1/4 to 1/2 teaspoon chili powder
1/4 teaspoon salt

Steps:

  • Place pork tenderloins in a large resealable plastic bag or shallow glass container. In a bowl, combine the remaining ingredients; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally. , Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side or until meat juices run clear and a thermometer reads 160°-170°. , In a saucepan, warm the reserved sauce; serve with pork.

Nutrition Facts :

SMOKY CITRUS PORK TENDERLOIN



Smoky Citrus Pork Tenderloin image

A 30-minute marinade in lime juice, orange juice, garlic and cumin adds some of the delicious flavors of this citrusy pork tenderloin for ten.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield Makes 10 servings.

Number Of Ingredients 7

grated peel and juice from 1 each: lime and orange
6 cloves garlic, crushed
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 tsp. ground cumin
2 pork tenderloins (2-1/2 lb.)
1 cup KRAFT Sweet & Spicy Barbecue Sauce

Steps:

  • Mix citrus peels and juices, garlic, salt, pepper and cumin. Pour over meat in large resealable plastic bag. Seal bag; turn to evenly coat meat with the juice mixture.
  • Refrigerate 30 min. to marinate. Remove meat from marinade; discard bag and marinade.
  • Preheat grill to medium heat. Place meat on one side of greased grill. Turn off burners directly below meat; cover grill with lid. Grill meat 30 min. or until cooked through (160ºF), turning occasionally and brushing with barbecue sauce for the last 10 min. of the grilling time.

Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g

CITRUS PORK TENDERLOIN



Citrus Pork Tenderloin image

Roast pork tenderloins with white wine and blood orange.

Provided by Ari

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 50m

Yield 8

Number Of Ingredients 8

2 pork tenderloins
2 cloves garlic, sliced, or more to taste
salt and ground black pepper to taste
3 blood oranges, halved
1 cup fruity white wine, such as sauvignon blanc
¼ cup coarsely chopped cilantro
1 tablespoon cornstarch
½ cup cold water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut small, shallow slits into pork tenderloins using a sharp paring knife and stuff a slice of garlic into each slit. Season pork with salt and black pepper and place into a 9x13-inch glass baking dish. Squeeze blood orange halves over pork; leave 2 or 3 squeezed halves in baking dish. Pour white wine over pork and sprinkle with cilantro.
  • Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a tenderloin reads 150 degrees F (65 degrees C), about 30 minutes. Allow pork to rest for 5 to 10 minutes.
  • While pork is resting, discard baked orange rinds and pour pan juices into a small saucepan. Bring juices to a boil. Whisk cornstarch with cold water in a small bowl until smooth; stir into pan juices. Reduce heat to low and simmer sauce until thickened, about 5 minutes. Slice pork sliced into thin medallions and top with sauce to serve.

Nutrition Facts : Calories 186.2 calories, Carbohydrate 9.4 g, Cholesterol 63.2 mg, Fat 4.3 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 1.5 g, Sodium 46.6 mg, Sugar 0.3 g

PORK WITH TANGY CITRUS SAUCE



Pork with Tangy Citrus Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 9

3 oranges
1/3 cup fresh lime juice (from 4 limes) plus wedges for serving
4 boneless pork loin chops (1 pound total)
Coarse salt and pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 large red onion, thinly sliced
2 to 3 garlic cloves, minced
Sugar (optional)

Steps:

  • Finely grate zest from one orange into a small bowl, then squeeze 1 cup juice from oranges. Stir in lime juice. Set aside.
  • Season pork with salt and pepper, then press in flour to coat, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high until shimmering. Add pork and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate. Reduce heat to medium and add remaining tablespoon oil. Add onion, season with salt, and cook, scraping up browned bits, until crisp-tender, 2 minutes. Add garlic and cook 1 minute, stirring.
  • Add juices and zest and bring to a boil and cook until reduced by 1/4 about 3 minutes. Stir in 1 to 2 teaspoons sugar, if desired. Return pork to pan and simmer until sauce is slightly thickened, 1 to 2 minutes.

PORK TENDERLOIN IN SWEET CITRUS SAUCE



PORK TENDERLOIN IN SWEET CITRUS SAUCE image

Categories     Pork

Yield 8-10 servings

Number Of Ingredients 12

MARINADE:
1 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup apple cider vinegar
1 cup packed dark brown sugar
5 cloves garlic, minced or put through a garlic press
5 bay leaves
PORK:
4 pounds pork tenderloin, trimmed of silver skin and excess fat
11 1/2 teaspoons kosher or coarse salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil

Steps:

  • 1. For the marinade: Combine the orange and lime juices, the vinegar, sugar, garlic and bay leaves in a liquid measuring cup. Stir to dissolve. 2. For the pork: Preheat the oven to 350 degrees. Season the tenderloins all over with the salt and pepper. Line baking sheet with aluminum foil. 3. Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add half of the pork and sear for about two minutes on each side. Transfer to the lined baking dish. Add the remaining pork to the skillet and repeat the cooking process. 4. Once all of the pork is arranged in the dish, pour the marinade over the meat. Use tongs to turn the meat over so it is evenly coated. 5. Seal the baking dish tightly with aluminum foil. Bake for 1 hour and 20 minutes; uncover carefully (to avoid the steam). The meat should be tender, with an internal temperature of no more than 145 degrees. 6. While the meat is resting on a cutting board, discard the bay leaves. Pour the marinade into a medium saucepan and place over medium-high heat. Cook for 10 to 15 minutes or until reduced by half. 7. Cut the meat crosswise into 1/2-inch slices. Serve with some sauce drizzled over the top, and pass the remaining sauce at the table. Nutritional information Per serving (based on 10): 340 calories, 38 g protein, 23 g carbohydrates, 10 g fat, 3 g saturated fat, 120 mg cholesterol, 380 mg sodium, 0 g dietary fiber, 21 g sugar Adapted by The Washington Post from "Pati's Mexican Table: The Secrets of Real Mexican Home Cooking," by Pati Jinich (Houghton Mifflin Harcourt, 2013).

SMOKY CITRUS PORK TENDERLOIN



Smoky Citrus Pork Tenderloin image

The recipe is from Kraft. The citrus flavors are wonderful with this spicy and moist tenderloin. The original recipe calls for a chipotle barbecue sauce; however, a diced chipotle in adobo can be used or chipotle ground chili powder. There are 2 cooking methods as when I originally made this the grill wasn't doing its job. Either on the grill or in the oven this is a wonderful recipe.

Provided by PaulaG

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 lime, juice and zest of
1 orange, juice and zest of
6 garlic cloves, minced
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
2 1/2 lbs pork tenderloin (2)
1 cup barbecue sauce
chipotle chile in adobo, minced, to taste (option 1)
dried chipotle powder, to taste (option 2)

Steps:

  • In a small bowl, mix togther the citrus zest, juice, garlic, salt, pepper and cumin.
  • Place the tenderloin in a resealable plastic bag and pour the marinade over; refrigerate for 30 minutes, remove meat and discard bag and marinade.
  • Preheat the grill to medium heat and place the meat on one side of greased grill, turn off burners directly below the meat; cover grill with lid and grill for 30 minutes or until cooked through.
  • In a small cup measure out the barbecue sauce and add one of the chipotle options listed to the sauce, stir to mix completely, divide the sauce in half and use half the spiced up sauce to baste the meat frequently the last 10 minutes of grilling time. Use the reserved sauce to serve over the sliced meat.
  • If preparing in the oven, place in a 425 degree preheated oven and roast for 30 minutes or until done; basting frequently with the sauce.
  • When done, slice into medallions and serve with reserved 1/2 cup of sauce.
  • Please note: The internal temperature of the meat should register 160 degrees F on a meat thermometer.

Nutrition Facts : Calories 470, Fat 10.4, SaturatedFat 3.4, Cholesterol 184.4, Sodium 679, Carbohydrate 31.5, Fiber 2.4, Sugar 16.5, Protein 59.5

TROPICAL SWEET AND SPICY PORK TENDERLOIN



Tropical Sweet and Spicy Pork Tenderloin image

When we crave something sweet and spicy, pork tenderloin cooked with chipotle, barbecue sauce and pineapple really delivers. -Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 pork tenderloin (1 pound), cut into 1-in. cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 cup chicken stock
1 can (20 ounces) pineapple tidbits, drained
1 cup honey barbecue sauce
1/2 cup packed brown sugar
2 finely chopped chipotle peppers plus 2 teaspoons adobo sauce
2 tablespoons reduced-sodium soy sauce
Hot cooked rice

Steps:

  • Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork; cook until browned, 4-6 minutes. Remove., In same skillet, cook onion and pepper until softened, 2-4 minutes. Add garlic; cook 1 minute. Return pork to pan; stir in chicken stock. Cook, covered, until pork is tender, about 5 minutes., Stir in next 5 ingredients; simmer, uncovered, until sauce is thickened, about 5 minutes. Serve with rice.

Nutrition Facts : Calories 539 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1374mg sodium, Carbohydrate 82g carbohydrate (72g sugars, Fiber 2g fiber), Protein 25g protein.

SWEET AND SASSY PORK TENDERLOIN



Sweet and Sassy Pork Tenderloin image

This recipe was given to me by my sister-in-law, Mary Lynn. Excellent!

Provided by GOLDIE6175

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 45m

Yield 3

Number Of Ingredients 11

1 (1 1/2 pound) pork tenderloin
1 tablespoon olive oil for brushing
ground black pepper to taste
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced onion
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon prepared horseradish

Steps:

  • Preheat an outdoor grill for medium-high heat. Cut tenderloin into 9 slices and brush with olive oil. Season to taste with freshly ground black pepper.
  • Place the meat onto preheated grill. Grill until no longer pink in the center, 3 to 4 minutes per side. When finished, place pork on a plate, and allow to rest for 5 minutes.
  • While pork is cooking, stir together sugar, Worcestershire sauce, vinegar, Dijon mustard, onion, garlic, red pepper flakes, and horseradish in a small saucepan. Bring to a simmer over medium heat, and stir until smooth. Pour sauce over sliced tenderloin to serve.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 13.3 g, Cholesterol 126.6 mg, Fat 15.6 g, Fiber 0.5 g, Protein 40.5 g, SaturatedFat 4.6 g, Sodium 275.4 mg, Sugar 9.7 g

PORK TENDERLOIN IN A SWEET CITRUS SAUCE



Pork Tenderloin in a Sweet Citrus Sauce image

The pork absorbs the citrus of the sauce. The banana leaves offer additional flavor (use tin foil if it is all you have). At the end the citrus sauce is reduced and covers the pork. Serve the pork sliced or use in in a taco or some other concoction.

Provided by Ambervim

Categories     Pork

Time 1h52m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 cup orange juice
1/4 cup lime juice
4 tablespoons apple cider vinegar
1 cup piloncillo, grated (or brown sugar)
5 teaspoons garlic cloves, minced
1/2 teaspoon salt (kosher or sea add more to taste)
1/2 teaspoon ground black pepper
5 bay leaves
3 banana leaves
5 lbs pork tenderloin
1/4 teaspoon ground black pepper (to taste)
2 tablespoons safflower oil (corn or canola ok)

Steps:

  • To make the marinade: mix together the orange and lime juice, vinegar, piloncillo, garlic, salt, pepper and bay leaves in a bowl.
  • Begin to layer the banana leaves in a large baking dish, one by one. Place the first one vertically so it covers the whole dish, leaving the sides hanging over the dish on both ends. Layer the second leaf horizontally so it covers half or so of the dish, with the sides hanging over the dish on both ends. Layer the third one horizontally the the bottom of the baking dish is fully covered with leaves, with extra hanging over the sides to wrap up the meat.
  • If you can't find banana leaves, you can use tin foil.
  • Place the meat in the middle of the leaf bundle. Pour the marinade on the top and cover the meat with each of the banana leaf layers on all sides. Let it marinate anywhere from 2 to 24 hours in the refrigerator.
  • Preheat the oven to 350 degrees and unwrap the pork from the banana leaves.
  • Heat the oil in a large skillet over high heat, until it is hot but not smoking. Sprinkle the pork with salt and pepper, place it in the pan, and sear for about 1 to 2 minutes on all sides.
  • Place it back in the banana leaves and bundle it back up. Place the wrapped pork into the oven and cook for 1 hour and 30 minutes. Remove it from the oven, carefully open up and unfold the banana leaves, tucking them on the sides until you expose most of the meat. Remove the meat from the dish to rest on a cutting board. Pour all the marinade into a sauce pan and set over medium high heat, for about 10 to 15 minutes, to reduce up to 1/3 of its volume.
  • Meanwhile, slice the meat at about 1/2" thickness or to your liking. Place the slices on a platter, drizzle some of the sauce on top and serve.

Nutrition Facts : Calories 312.7, Fat 10.8, SaturatedFat 2.9, Cholesterol 147.4, Sodium 235.2, Carbohydrate 3.7, Fiber 0.1, Sugar 2.2, Protein 47.1

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From recipeschoice.com


10 BEST SWEET CHILI SAUCE PORK TENDERLOIN RECIPES - YUMMLY
2022-06-30 Paula's Pork Tenderloin-N-Peach Salsa Sauce Renfro Foods peaches, peach salsa, salt, brown sugar, black pepper, heavy whipping cream and 4 more Chipotle Honey Orange Sauce for Pork Tenderloin Medallions Amy Casey
From yummly.com


PORK TENDERLOIN WITH LIME & HONEY GINGER - KINGSTON …
In a large frying pan heat 1 tbsp. Lime olive oil. Take the pork out of the bag, putting the marinade aside. Add to the pan and cook for 1 minute per side (total 4-5 min.) until browned. Place tenderloin in greased baking dish and brush remaining marinade over tenderloin. Roast 12 to 15 min. or until thermometer reads 140 degrees in thickest ...
From kingstonoliveoil.com


ROASTED PORK TENDERLOIN WITH CITRUS HONEY-BOURBON GRAVY
Instructions. Combine the diced onion, lemon juice, bourbon, honey, soy sauce, gingerroot, minced garlic and 2 Tablespoons of olive oil in a large zippered bag. Add pork tenderloin and marinate in the refrigerator for 30 minutes. Preheat oven to 425 degrees. Once the pork has marinated, heat remaining 2 Tablespoons of olive oil over medium heat ...
From attagirlsays.com


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