BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN
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.
PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE
To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest. End with vanilla ice cream topped with warm chestnuts in syrup.
Categories Onion Roast Sauté Quick & Easy Cranberry Pork Tenderloin Fall Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
- Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
- Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.
CRANBERRY PORK TENDERLOIN
In Melbourne, Florida, Betty Helton relies on a can of cranberry sauce to create the sweet sauce for this tender pork entree. She adds orange juice and ground cloves to the mixture to season it nicely as it simmers.
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place pork in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove pork and keep warm. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 388 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 71mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 2g fiber), Protein 23g protein.
JALAPENO CRANBERRY SAUCE
An excellent cranberry sauce for Christmas turkey dinner.
Provided by William Anatooskin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Rinse berries in cold water; drain.
- In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature.
- Refrigerate in a glass container with cover. Serve with turkey or chicken.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 16.4 g, Fiber 1 g, Protein 0.1 g, Sodium 45.3 mg, Sugar 13.5 g
PORK TENDERLOIN WITH CRANBERRY SAUCE
Our Test Kitchen came up with this easy, elegant entree. The pork medallions are so pretty on the table.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut tenderloins into 1/2-in. slices; flatten to 1/4-in. thickness. Sprinkle with salt and pepper. In a skillet over medium-high heat, brown pork on both sides in butter in batches. Remove and keep warm. , In a bowl, combine the cranberry sauce, cranberry juice, cream and wine or additional juice. Pour into the skillet; simmer, uncovered, for 7-10 minutes or until reduced by half. Combine cornstarch and apple juice until smooth; gradually stir into cranberry mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Pour over pork.
Nutrition Facts :
ROASTED CRANBERRY SPICED PORK TENDERLOIN
Spicy, savory, and easy. Just pan seared and finished in the oven. Garnish this with walnuts, a creamy gorgonzla dip and you have an amazing easy main course. Add some savory scalloped potatoes and roasted green beans for a great dinner. And a salad and some fresh bread for a great dinner party. TIP: Make both the blue cheese dip and the cranberry sauce ahead of time. That way, all you have is to cook the pork. Just a little planning makes for an easy dinner.
Provided by SarasotaCook
Categories Pork
Time 50m
Yield 8 , 8 serving(s)
Number Of Ingredients 23
Steps:
- Garnish -- I just bought a small pack of pre-chopped walnuts - already done.
- Gorgonzola Dip -- Just mix the cheese, cream, parsley, salt and pepper. Go easy on the salt, the cheese is already salty. Make ahead and refrigerate.
- Pork -- Set the loin out on the counter so it can come to room temp or at least take off the chill. Once the pork starts to warm up a bit, rub or brush the vegetable oil (1 teaspoon) on and season well with salt and pepper and just let it rest while you start the sauce.
- Sauce -- Add the cranberry juice, honey, sherry, soy, red wine, shallot, garlic, ginger, Chinese Five Spice and corn starch and bring to a slow boil to let the sauce thicken. Should take 4-5 minutes. Once the sauce thickens, remove and set to the side. Make this ahead too. That way, you just have to reheat it on the stove.
- Saute -- In a oven proof heavy saute pan (I prefer cast iron, but NO non stick for this), heat to medium high to high heat and add the butter and vegetable oil. Sear the seasoned pork loin on all sides until golden brown.
- Bake -- Remove from the heat and glaze well with the cranberry sauce. Transfer to a 400 degree oven and cook an additional 15 minutes uncovered until it reaches 155-160 degrees. Make sure to baste a couple of times with the sauce as it bakes - use all the sauce. Once the internal temperature reaches the 155-160 mark (which is medium), remove from the pan and transfer to your serving platter and cover with foil to let it rest. The white wine will be added to the pan drippings.
- Sauce -- Return the pan to the stove on medium heat and add the white wine to the cranberry sauce along with the walnuts and heat up.
- Serve -- Serve the extra sauce on the side or you can drizzle a little over the slices which is the way I like to serve it. Don't forget the Blue Cheese Dip on the side.
- This is a very elegant dish but so worth just a little effort. but easy dish.
Nutrition Facts : Calories 406.9, Fat 21.9, SaturatedFat 8.3, Cholesterol 73.3, Sodium 947.8, Carbohydrate 19.8, Fiber 0.7, Sugar 15.1, Protein 22
PORK TENDERLOIN WITH JALAPENO PASTE
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
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 BALSAMIC-CRANBERRY SAUCE
Make and share this Pork Tenderloin With Balsamic-Cranberry Sauce recipe from Food.com.
Provided by Nimz_
Categories Pork
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
- Sprinkle pork with salt and pepper.
- Sear pork on all sides, about 2 minutes.
- Place skillet with pork in oven.
- Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
- Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
- Add onion and rosemary; sauté until onion softens, about 3 minutes.
- Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
- Transfer pork to work surface.
- Scrape any juices from large skillet into cranberry mixture.
- Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
- Season with salt and pepper.
- Slice pork and serve with sauce.
Nutrition Facts : Calories 316, Fat 13.2, SaturatedFat 7, Cholesterol 96.6, Sodium 338.7, Carbohydrate 23.4, Fiber 1.3, Sugar 20.6, Protein 25.3
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- Preheat oven to 400 degrees F. Finely grate zest from limes. Juice limes (about 4 tablespoons). In a small bowl, mix half lime zest (about 2 tablespoons) with 1 teaspoon salt and 1/2 teaspoon pepper. Brush tenderloins with oil.
- Place tenderloins in a nonstick roasting pan, fat side up. Roast, flipping them over after 8 minutes. Add lime zest mixture to the top, and continue roasting until a digital meat thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), about 20-35 minutes.
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