Pork Tenderloin With Roasted Peaches And Chili Lime Butter Recipes

CHILI-LIME PORK TENDERLOIN OVER SOFT POLENTA WITH HUNGARIAN WAX PEPPERS AND CORN

Steps:

• Stir together the lime juice, chile powder, and Hungarian pepper. Place the pork tenderloin in a shallow baking dish or resealable plastic bag and pour the marinade over top. Coat the pork in the marinade. Marinate the pork for 1 hour in the refrigerator.
• In a large saucepan, heat the chicken stock over medium heat and bring to a simmer. Slowly pour in the cornmeal, and whisk for 1 minute. Stir in the chopped pepper. Bring to a simmer and cook, stirring constantly until the mixture is thickened. Stir in the crema and the butter. Season with salt, and pepper, to taste. Set aside and keep warm.
• Preheat a grill or grill pan over high heat.
• Remove the pork from the marinade and let it come to room temperature.
• In a large skillet, heat the olive oil over medium heat and saute the onion and peppers until both are softened, about 5 minutes. Stir in the corn and saute for 3 minutes. Crumble the queso fresco over top and gently stir it in. Saute for 1 more minute. Season with salt and pepper.
• Season the pork with salt and pepper and grill over high heat for about 8 minutes on each side, or until it reaches an internal temperature of 160 degrees F. Allow to rest before slicing.
• To serve, in shallow bowls, divide the polenta among the bowls, top with a few slices of pork and top with the corn and pepper mixture.

JUST PEACHY PORK TENDERLOIN

Steps:

• Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

CUMIN AND LIME ROASTED PORK TENDERLOIN

Steps:

• Preheat oven to 500°.
• Trim the sliver skin or connective tissue from the tenderloins using a very sharp, thin knife.
• Place tenderloins on a rimmed nonstick cookie sheet; coat them with the lime juice, rubbing the juice into the meat.
• Drizzle olive oil over the tenderloins, just enough to coat (about 2 tablespoons).
• Season the meat with the cumin, coriander, salt, and pepper.
• Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits.
• Roast for 20 minutes; remove from oven and let rest for a few minutes, tented loosely with foil.
• While the pork is cooking, preheat a skillet over med-high heat with 2 tablespoons olive oil and the butter.
• Add in the onions, jalapenos, bell pepper, chopped garlic, corn, salt, and pepper; cook 4-5 minutes, or until the onions are tender.
• Sprinkle with the flour, and continue cooking 1 minute.
• Whisk in the chicken stock and heavy cream; bring mixture to a simmer and then lower the heat to medium-low; cook until it is thick and creamy, about 5 minutes.
• Add in the parsley and cilantro; taste and adjust seasonings with salt and pepper.
• Slice the rested roasted pork; serve with spicy creamed corn.

CHILI PORK TENDERLOIN

Steps:

• In a small bowl, combine the first six ingredients; brush over pork. , In a large ovenproof skillet, brown pork in oil on all sides. , Bake at 375° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.

PORK TENDERLOIN WITH LIME AND CHIPOTLE

Steps:

• Stir together first 8 ingredients (mustard through cinnamon).
• Remove and reserve 1 cup of the mustard mixture.
• Place pork in a large shallow dish or zip-top plastic freezer bag: pour remaining mustard mixture over pork.
• Cover or seal.
• Chill, turning occasionally, for 2 hours.
• Remove pork from marinade, discarding marinade.
• Grill Pork, covered with grill lid, over medium-high heat (350 to 400 degrees) for 8 to 9 minutes on each side or until a meat thermometer inserted into thickest portion registers 150 degrees.
• Remove from gill and let stand 10 minutes.
• Cut pork into slices.
• Bring reserved mustard mixture and 1/4 cup water to a boil in a sauce pan.
• Reduce heat and simmer 2 minutes.
• Sprinkle peanuts over pork and serve with sauce.