EASY MARINATED PORK TENDERLOIN
Make this easy marinade from ingredients you have around the house.
Provided by Lori
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h55m
Yield 3
Number Of Ingredients 6
Steps:
- Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
- Preheat an oven to 350 degrees F (175 degrees C).
- Transfer the pork loin to a baking dish; pour marinade over the pork.
- Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 485.4 calories, Carbohydrate 9 g, Cholesterol 168.7 mg, Fat 24.7 g, Fiber 0.6 g, Protein 55.5 g, SaturatedFat 6.6 g, Sodium 1491.8 mg, Sugar 5.3 g
PORK TENDERLOIN WITH DIJON MARSALA SAUCE
Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely delicious! Try the sauce over other cuts of meat and vegetables.
Provided by KOALAGIRL
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
- Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
- Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
- Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
- Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.
Nutrition Facts : Calories 463.2 calories, Carbohydrate 12.1 g, Cholesterol 162.9 mg, Fat 26.1 g, Fiber 0.1 g, Protein 32.6 g, SaturatedFat 13.7 g, Sodium 439.2 mg, Sugar 3.8 g
SPICE-RUBBED PORK TENDERLOIN WITH MOLE, GREEN RICE, CILANTRO, LIME AND GOAT CHEESE
Steps:
- For the mole sauce: Put the almonds in a medium saucepan over medium heat and cook, stirring occasionally, until light golden brown, about 5 minutes. Remove the almonds to a plate.
- Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the tomatoes, chipotle puree, ancho chile powder, sesame seeds, New Mexico chile powder, cinnamon, chile de arbol, allspice and cloves. Bring to a boil and cook for 10 minutes.
- Add the mango, raisins, tortilla chips, molasses, honey, maple syrup and reserved almonds. Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes.
- Carefully transfer the mixture to a blender, let cool for 5 minutes and then blend until smooth. Return the mixture to the pan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper.
- For the green rice: Add the rice and 3 cups water to a saucepan and season with salt. Bring to a boil, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes.
- Remove the rice from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff with a fork. Stir in the cilantro, green onions, poblanos and some salt and pepper.
- For the spice rub and pork: Remove the pork from the refrigerator 20 minutes before cooking.
- Preheat the oven to 450 degrees F.
- Combine the ancho chile powder, brown sugar. pasilla chile powder, cinnamon, allspice, chile de arbol and 1 tablespoon salt in a small bowl.
- Season the pork with salt on both sides. Dredge the pork in the spice rub and tap off any excess. Heat the oil in a medium saute pan over high heat until it begins to shimmer. Cook, turning every few minutes to sear on all sides, until the pork is golden brown, about 10 minutes. Transfer to the oven and cook to medium doneness (or until an instant-read thermometer inserted into the center registers 145 degrees F), 8 to 10 minutes. Remove the tenderloin to a cutting board and let rest 10 minutes before slicing into 1-inch-thick slices.
- Ladle some of the mole sauce onto each plate and put 3 slices of pork on top. Put a scoop of rice on the side. Add more sauce on top, some crumbled goat cheese, a squeeze of lime and chopped cilantro.
EASY SMOKED MOLE SAUCE WITH PORK TENDERLOIN
This fabulous combination mole pork recipe is an easy way to create an out of this world meal! Learn how to make a big green egg smoked pork tenderloin with an easy to assemble mole sauce recipe all smoked to perfection for depth of flavor on the grill!
Provided by Bon Appeteach
Categories Grilling
Time 1h40m
Number Of Ingredients 24
Steps:
- In a pot on medium heat, saute the onion and olive oil for 3-4 minutes. Add in the garlic and cook for a minute and mix in the fire roasted jalapeno (I include the seeds but they can be removed if desired).
- Add in all the spices except the cocoa powder and stir until they are mixed into the veggies and smell fragrant about 2 minutes.
- Stir in the almond butter, cocoa powder, and coffee. Mix until a thick paste forms and slowly whisk in the stock. Let the mixture come to a simmer then turn off the heat. Use an immersion blender to carefully blend the entire mixture until smooth. Set aside for smoking.
- Prep the pork tenderloin by removing any silver skin and patting it dry. Use a few tbsp of the prepared mole to coat both pork tenderloins completely in a light thin layer as a binder.
- 5. Place the rub ingredients together in a bowl and mix. Then lightly and evenly coat all sides of the pork tenderloin and let sit while you preheat your grill.
- Preheat your grill to 225 F and set it for indirect heat. Cook your pork tenderloin and mole at the same time, approximately 45-60 minutes or so. The internal temperature of your pork should reach 145 F.
- Remove from the grill and let rest 10 minutes. Slice in thin medallion sized pieces and fan out. Pour the mole sauce over the top and garnish with cilantro and cotija cheese if desired.
Nutrition Facts : ServingSize 4 oz., Calories 77 kcal, Carbohydrate 7 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1009 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 4 g
GRILLED PORK TENDERLOIN WITH CHERRY SALSA MOLE
The combination of pork and cherries has long been a favorite of mine. The hint of spice and chocolate in the salsa mole makes the combination even more special. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Brush tenderloins with oil; sprinkle with salt, cumin and chili powder. Grill, covered, over medium heat until a thermometer reads 145°, 15-20 minutes, turning occasionally. Let stand 10-15 minutes., Meanwhile, combine cherries, jalapeno, jicama, chocolate, cilantro, green onion, lime juice and honey. Slice pork; serve with cherry salsa and pumpkin seeds.
Nutrition Facts : Calories 218 calories, Fat 8g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 248mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
PORK TENDERLOIN AND PASTA IN TOMATO AND RED BELL PEPPER SAUCE
Make and share this Pork Tenderloin and Pasta in Tomato and Red Bell Pepper Sauce recipe from Food.com.
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large frypan melt the butter with oil.
- Add in mushrooms, onions, garlic, red bell pepper and oregano; cook stirring until the onions are soft (about 4 minutes) set aside.
- In a large heavy plastic zip-loc bag add in flour, seasoning salt, pepper, cayenne and chili powder.
- Add in the pork cubes; shake to coat well.
- Shake off any excess flour, then brown the pork in the frypan on all sides until browned.
- Add the veggies back to the skillet along with the cream and tomato sauce; bring mixture to a boil and simmer covered for about 30 minutes.
- Add in cooked pasta; toss to combine with sauce.
- Sprinkle with Parmesan cheese and serve.
- Delicious!
Nutrition Facts : Calories 853.3, Fat 45.7, SaturatedFat 21.4, Cholesterol 163.8, Sodium 752.5, Carbohydrate 76.8, Fiber 11.1, Sugar 9.2, Protein 37.7
PORK TENDERLOIN WITH RASPBERRY MINT SAUCE
I love raspberries, and will try cooking with them every chance I have. A beautiful dish, slices of pork with raspberry sauce..
Provided by Potluck
Categories Pork
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place pork in shallow baking pan.
- Roast 350 degrees for 30-45 minutes.I suggest using a meat thermometer 160 degrees.
- Meanwhile in medium saucepan, combine 2/3 cup water,vinegar and sugar. Bring to a boil. Add mint and chives. Cover. Simmer for 15 minutes. Strain. Reserve liquid. Bring liquid to a boil. Gradually stir in cornstarch combined with 1 tablespoon water. Cook, stirring until thickened.
- Remove from heat. Fold in raspberries. Serve sauce with pork tenderloin slices.
Nutrition Facts : Calories 166.2, Fat 4.8, SaturatedFat 1.6, Cholesterol 56.1, Sodium 43.4, Carbohydrate 12.5, Fiber 1.8, Sugar 9.3, Protein 17.9
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