Rum And Cola Cured Pork Tenderloin Recipes

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STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

2 pounds pork tenderloin
Salt
Freshly cracked black pepper
2 cups medium diced mango
2 to 3 cups medium diced pineapple
3/4 cup finely grated fresh coconut (save the milk)
1/2 cup torn cilantro leaves
1/2 cup minced red onions
3 cloves minced garlic
1/4 cup minced chives
2 tablespoons honey
Coconut milk, as needed

Steps:

  • Preheat a grill to 375 degrees F.
  • Fan out the loin by slicing it down the middle but not all the way through. Do the same to each side of the loin. Place the fanned loin in between 2 pieces of plastic wrap and pound until it is about 3/8-inch thick. Season with salt and fresh cracked black pepper.
  • Place mango, pineapple, fresh coconut, cilantro, red onions, garlic, chives, and honey in a large bowl and fold together. Season, to taste, and loosen with fresh coconut milk if too thick. Lay out your pounded pork loin, spread on salsa, roll, and bind it together with some butchers string. Grill on high heat to achieve a golden brown color for about 6 to 9 minutes.
  • To finish, lower the heat to 300 degrees F for 30 minutes or until an internal temperature of 165 to 170 degrees F is reached.

COLA GLAZED PORK TENDERLOIN



Cola Glazed Pork Tenderloin image

A really easy delicious recipe that is a combination of other recipes. Excellent served with cheesy scalloped potatoes! I've had great success making this in a slow cooker as well.

Provided by zepharum

Categories     Pork

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs pork tenderloin
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon parsley
1 teaspoon sage
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups brown sugar
1 cup cola (such as Pepsi)
1/4 cup lime juice
2 jalapenos, sliced

Steps:

  • Preheat oven to 350°F.
  • In a small bowl, combine olive oil, garlic, parsley, sage, salt and pepper.
  • Place pork tenderloin in a roasting pan. Rub garlic herb marinade into meat.
  • Cover with lid and put tenderloin into oven.
  • In a small saucepan, combine brown sugar, cola, lime juice and jalapeños.
  • Bring to a boil over medium high heat, whisking frequently.
  • Turn heat to low and simmer, whisking frequently until sauce is reduced by half. Strain to remove jalapeños.
  • Remove pork from oven and pour the glaze over top of the tenderloin.
  • Return to oven and continue to baste pork every 15 minutes until internal temperature reaches 170°F.

Nutrition Facts : Calories 815.3, Fat 19.1, SaturatedFat 5.2, Cholesterol 149.7, Sodium 448.6, Carbohydrate 115.5, Fiber 0.5, Sugar 111.9, Protein 47

RUM & YUM ROAST PORK TENDERLOIN



Rum & Yum Roast Pork Tenderloin image

This recipe was tweaked from one developed by Chef Michael Lomanaco of Noche Restaurant in New York. Cooking times do not reflect marinating time 4 hours to overnight.

Provided by Mareesme

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

6 large garlic cloves, peeled
2 small white onions, peeled and coarsely chopped
1 bunch fresh parsley, bottom stems discarded (about 1/2 cup loosely packed)
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1/4 cup dark rum
1/2 cup light brown sugar
1/4 cup freshly squeezed lime juice
1/4 cup olive oil
2 lbs whole pork tenderloin, trimmed of any excess fat

Steps:

  • In food processor or blender, combine the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice Process/blend until finely chopped, then drizzle in the oil, pulsing just to combine.Transfer the mixture to a small bowl.
  • Put the pork in a large bowl and rub pork thoroughly with the marinade, Cover, and marinate in the refrigerator for at least 4 hours or, preferably, overnight.
  • Heat skillet over medium heat. Season the pork with salt and pepper and placve into the skillet. Sear until golden, about 3 minutes, then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned.
  • Turn the heat down to low, add the remaining marinade to the pan and partly cover to finish cooking, about 5-6 minutes more. Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork reads 155 degrees F.
  • Transfer the pork to a cutting board, and let it rest for 10 minutes. Carve the pork into 1/2 -inch-thick slices and serve.

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