Pork Tenderloin With Tangerine Sauce Recipes

PORK TENDERLOIN STIR-FRY WITH TANGERINES AND CHILI SAUCE

Steps:

• Place pork tenderloin strips in medium bowl; sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add pork tenderloin strips; stir-fry until pork is beginning to brown and is almost cooked through, about 3 minutes. Add tangerine pieces; toss 30 seconds. Add sweet chili sauce, soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 tablespoon sesame oil, bok choy, and half of sliced green onions. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Season to taste with salt and freshly ground black pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.

PORK TENDERLOIN WITH TANGERINE CURRY SAUCE

Steps:

• Combine tangerine juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry paste in heavy medium saucepan over medium-high heat.
• Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes.
• Puree sauce in blender or processor in batches until smooth.
• Strain sauce and return to same saucepan.
• Stir molasses, soy sauce, curry paste and ginger in large glass baking dish.
• Add pork tenderloin and turn to coat.
• Cover and refrigerate at least 1 hour and up to 4 hours.
• Preheat oven to 350°F.
• Remove pork from marinade; discard marinade.
• Heat oil in heavy large ovenproof skillet over medium-high heat.
• Add pork and cook until golden brown, about 3 minutes per side.
• Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160°F, about 25 minutes.
• Transfer pork to platter.
• Tent with foil to keep warm.
• Bring sauce to simmer.
• Remove from heat.
• Gradually add 6 tablespoons butter, whisking just until melted.
• Season to taste with salt and pepper.
• Cut pork into 1-inch-thick slices.
• Serve with sauce.

PORK TENDERLOIN WITH TANGERINE SAUCE

Steps:

• If using a broiler instead of a stove-top grill, turn on broiler and cover broiler pan with double thickness of aluminum foil.
• Grate rind from tangerine, and squeeze tangerine to yield 1/2 cup juice; put into bowl large enough to hold the pork.
• Mince garlic; chop rosemary leaves; add to bowl with sugar, Worcestershire sauce and vermouth, and mix well.
• Wash, dry and slice tenderloin into 1/2-inch-thick slices, and stir into marinade.
• Prepare stove-top grill if using. Arrange slices of pork on grill or broiler. Brush with marinade. Grill or broil pork for a couple of minutes; brush with marinade, turn and continue cooking until pork is slightly pink in the center, about 5 minutes. Bring remaining marinade to boil, and spoon over pork slices on plates.

TENDERLOIN WITH HERB SAUCE

Steps:

• Cut each tenderloin into 12 slices; sprinkle with salt. In a large nonstick skillet, heat butter over medium heat; brown pork in batches, 3-4 minutes per side. Return all pork to pan., Mix remaining ingredients; pour over pork. Cook, uncovered, over low heat until sauce is thickened and a thermometer inserted in pork reads 145°, 2-3 minutes, stirring occasionally. Let stand 5 minutes before serving.

PORK TENDERLOIN STIR-FRY WITH TANGERINES AND CHILI SAUCE

Steps:

• Place Pork tenderloin strips in medium bowl and sprinlke with salt and freshly ground pepper and toss with cornstarch to coat.
• Heat 1 TBSP Sesame Oil in large nonstick skillet over medium-high heat.
• Add minved ginger and stir for 30 seconds.
• Add pork tenderloin strips, stir fry until pork is beginning to brown and is almost cooked through, about 3 minutes.
• Add tangerines pieces and toss for about 30 seconds.
• Add sweet chili sauce, soy sauce and Chinese five-spice powder and boil until sauce thickens slightly, tossing to blend about 1 minute.
• Stir in remaining 1 TBSP of Sesame Oil, bok choy, and half of sliced green onions. Stir-Fry just until bok choy is wilted, 1 to 2 minutes.
• Season to taste with salt and freshly ground pepper.
• Transfer to bowl, sprinkle remaining sliced green onions and serve.

TANGY TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat the olive oil in a large skillet over medium-high heat. Coat the pork tenderloin with flour, and brown in the hot skillet on all sides. Transfer to a casserole dish. In a medium bowl, mix together the salad dressing, honey and onion soup mix. Slather the tenderloin with this mixture.
• Cover the dish, and bake for 1 1/2 hours in the preheated oven. Pork should be fork tender.

TANGY PORK TENDERLOIN

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.

PORK TENDERLOIN WITH CHERRY SAUCE

Steps:

• Place pork in a large glass or ceramic bowl. Pour in olive oil, soy sauce, lime juice, minced onion, ginger, sugar, and flavor enhancer for marinade. Toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours, or overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove pork from the refrigerator and place in a shallow baking pan. Cover with some of the marinade and discard the rest.
• Cook in the preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
• While pork is resting, prepare sauce: Combine cherry preserves, wine, corn syrup, cinnamon, nutmeg, cloves, and salt in a saucepan and bring to a boil; remove from heat. Keep warm.
• Drizzle sauce over pork, top with almonds, and serve.