Southwest Pork Tenderloin Recipes

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SOUTHWEST PORK TENDERLOIN



Southwest Pork Tenderloin image

When living in Europe, I missed classic Southwestern flavors. Using what I had, I made spicy pork tenderloin and it's been a staple ever since. -John Cox, Seguin, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 4

2 pork tenderloins (1 pound each)
2 tablespoons canola oil
1 envelope taco seasoning
3 medium limes, cut into wedges

Steps:

  • Preheat oven to 425°. Rub tenderloins with oil; sprinkle with taco seasoning. Place on a rack in a shallow roasting pan., Roast 25-30 minutes or until a thermometer reads 145°. Remove tenderloins from oven; tent with foil. Let stand 10 minutes before slicing. Squeeze lime wedges over pork.

Nutrition Facts : Calories 184 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 446mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

SOUTHWESTERN GRILLED PORK TENDERLOIN



Southwestern Grilled Pork Tenderloin image

If you are getting tired of the same old beef and chicken recipes for the grill, try this "other white meat" for a wonderful change of pace. Adapted from a weight loss tracking website's newsletter. Preparation includes time pork will be in the refrigerator.

Provided by lauralie41

Categories     One Dish Meal

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/2 lbs pork tenderloin (2 whole) or 6 pork chops
4 teaspoons chili powder
1 1/2 teaspoons dried oregano
3/4 teaspoon ground cumin
1/8 teaspoon garlic powder

Steps:

  • In a small bowl mix together chili powder, oregano, cumin, and garlic powder.
  • Place tenderloins or chops on a large platter. Rub the dry mixture over the pork, cover and refrigerate for 2-24 hours.
  • Grill the pork over medium coals or this can also be broiled. Turn occasionally. Tenderloins will take approximately 25-30 minutes and pork chops will be done in approximately 10-15 minutes. A meat thermometer should read 155-160 degrees and there should also be a hint of pink in the center.

SOUTHERN PORK TENDERLOIN



Southern Pork Tenderloin image

I love this recipe because it's very easy and very much an under-20-minute recipe when you are in a hurry! I serve it with garlic mashed potatoes and a side of either mixed veggies or some sweet corn on the cob! I top it with my Mustard Pork Garnish recipe I have on site.

Provided by dferrell2

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 25m

Yield 4

Number Of Ingredients 7

2 cups panko bread crumbs
1 tablespoon parsley flakes
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
1 (1 pound) pork tenderloin, cut crosswise into 1/2-inch thick slices
¼ cup olive oil

Steps:

  • Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides.
  • Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).

Nutrition Facts : Calories 359.7 calories, Carbohydrate 39 g, Cholesterol 49.1 mg, Fat 17.7 g, Fiber 0.4 g, Protein 23.6 g, SaturatedFat 3.2 g, Sodium 307.2 mg, Sugar 0.4 g

SOUTHWESTERN PORK TENDERLOIN



Southwestern Pork Tenderloin image

Quick and easy pork tenderloin infused with subtle Southwestern flavor. Sprinkle with Chihuahua cheese and top with a dollop of sour cream. Serve with Spanish rice and refried beans.

Provided by SCHMONA

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 50m

Yield 4

Number Of Ingredients 13

1 pound pork tenderloin, cut into bite-sized cubes
2 teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon dried oregano
1 pinch salt and ground black pepper to taste
¼ cup water
1 tablespoon tomato paste
2 tablespoons vegetable oil
1 green bell pepper, cut into 1-inch pieces
1 jalapeno pepper, sliced, or to taste
1 tomato, coarsely chopped
2 each green onions, sliced
½ cup chopped fresh cilantro

Steps:

  • Place pork in a medium bowl. Add cumin, garlic powder, oregano, salt, and pepper; mix to combine.
  • Mix water and tomato paste in a small bowl; pour over pork and mix well. Refrigerate for 20 minutes.
  • Heat oil in a large skillet over medium-high heat. Place pork in skillet and brown on all sides, 5 to 8 minutes. Add bell pepper and jalapeno pepper. Cover and cook until peppers are crisp tender and pork is cooked through, about 5 minutes. Add tomato, green onions, and cilantro; cover and cook until heated through, abut 1 minute.

Nutrition Facts : Calories 182.4 calories, Carbohydrate 5.4 g, Cholesterol 48.9 mg, Fat 9.6 g, Fiber 1.7 g, Protein 18.9 g, SaturatedFat 1.9 g, Sodium 117.7 mg, Sugar 2.6 g

SOUTHWEST STUFFED PORK TENDERLOIN



Southwest Stuffed Pork Tenderloin image

Sight, smell, taste-nearly all your senses will thank you for going Southwestern with this entree. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 medium sweet red pepper, chopped
2 teaspoons olive oil
2 garlic cloves, minced
2 cups fresh baby spinach, coarsely chopped
1 tablespoon minced chipotle pepper in adobo sauce
1 teaspoon ground cumin
2 pork tenderloins (1 pound each)
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Mexican cheese blend
Hot cooked rice and salsa

Steps:

  • Saute red pepper in oil in a large skillet until tender. Add garlic and cook 1 minute longer. Add the spinach, chipotle pepper and cumin; cook until spinach is wilted., Make a lengthwise slit down center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-in. thickness; remove plastic., Sprinkle salt and pepper over pork; top with spinach mixture and cheese., Close tenderloins; tie with kitchen string and secure ends with toothpicks. Place tenderloins in a shallow baking pan., Bake, uncovered, at 425° for 20-25 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before slicing. Discard string and toothpicks. Serve with rice and salsa.

Nutrition Facts :

SOUTHWESTERN GRILLED PORK TENDERLOIN



SOUTHWESTERN GRILLED PORK TENDERLOIN image

Categories     Pork     Healthy

Yield serves 4

Number Of Ingredients 10

1 Tbsp chili powder
1 1/2 tsp sugar
1 tsp black pepper, freshly ground
1 tsp table salt
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp ground cumin
1/8 tsp cayenne pepper
1 1/4 pound(s) uncooked lean pork tenderloin, trimmed
1 tsp canola oil

Steps:

  • To make the rub, combine all the ingredients except the pork and oil in a small bowl. Place the pork in a zip-close plastic bag and add the rub. Squeeze out the air and seal the bag; turn to coat the meat. Refrigerate at least 1 hour or up to 24 hours. Meanwhile, spray the grill rack with nonstick spray; preheat the grill to high or prepare a hot fire. Place the pork on the grill rack. Grill, turning, until an instant-read thermometer inserted in the center registers 160°F for medium, 18 - 22 minutes. Transfer the pork to a platter and cover loosely with foil; let stand about 10 minutes. Cut into 12 slices. Yields about 3 slices per serving.

SOUTHWEST CROCK POT PORK TENDERLOIN



Southwest Crock Pot Pork Tenderloin image

This pork tenderloin recipe is a wonderful treat and is great when served with rice, beans and tortillas. I highly recommend using the New Mexico Green Chiles, if you happen to have them in your area. If not, you can substitute jalapenos. If you find them frozen or in the can, they are precooked so no need to do anything but put them in the crock pot. If you happen to use fresh chiles or jalapenos, you will need to cook them first.

Provided by linanil

Categories     Pork

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 6

1 pork tenderloin
1 medium onion, chopped
1 -2 cup of new mexico green chili peppers or 1 -2 cup jalapeno, diced
2 -3 garlic cloves, minced
1 -2 teaspoon cayenne pepper (optional)
1 1/2-2 cups water

Steps:

  • Place the pork tenderloin in the crock pot.
  • Place the remaining ingredients on top of the pork tenderloin.
  • Cook on low for approximately 8 hours.
  • If the water is low before the cooking time is up, add 1/2 cup of water at a time.
  • If there is water left over after cooking, drain the water.
  • Shred with fork, then serve with tortillas or use as taco/burrito filling.

Nutrition Facts : Calories 19.2, Fat 0.1, Sodium 3.6, Carbohydrate 4.5, Fiber 0.7, Sugar 2.1, Protein 0.7

ROAST LOIN OF PORK WITH SOUTHWESTERN SAUCE



Roast Loin Of Pork With Southwestern Sauce image

Provided by Regina Schrambling

Categories     dinner, roasts, main course

Time 1h40m

Yield Four to six servings

Number Of Ingredients 22

1 3-pound pork loin roast, boned and tied
1 large clove garlic, peeled and halved
2 ancho chilies (see note)
6 tablespoons commercial chili powder
1 tablespoon ground cayenne
1 tablespoon good-quality oregano, crumbled
1 tablespoon dried thyme, crumbled
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon ground coriander
1 tablespoon celery salt
4 strips bacon
1/2 teaspoon minced garlic
1 medium red bell pepper, seeded, veined and finely diced
1 medium green bell pepper, seeded and finely diced
1 poblano pepper, seeded and finely diced
1 ancho chili, finely diced
3 ripe Italian plum tomatoes, diced
1 small onion, peeled and finely diced
1/2 cup dry red wine
3 cups good veal or pork stock
Corn pudding (see recipe)

Steps:

  • Preheat the oven to 475 degrees.
  • Rub the pork all over with the cut clove of garlic. Discard the garlic. Set the meat on a rack in a roasting pan.
  • Remove the stems from two anchos and place the chilies in a blender jar. Chop and grind them to a fairly fine powder. Transfer this to a small mixing bowl.
  • Stir in the chili powder, cayenne, oregano, thyme, cumin, garlic powder, coriander and celery salt. Stir until completely mixed. Remove a half-cup of the mixture and set aside for sauce. Rub the remainder all over the roast to coat completely.
  • Set the roast in the oven and cook for 30 minutes. Transfer the meat from the oven onto a wire rack to cool for 30 minutes. It will still be raw in the center, but the cooking will be finished later; this cooling period will guarantee even cooking and very tender meat. Reduce the oven temperature to 375 degrees.
  • While the roast is cooking, start the sauce. Cook the bacon in a large skillet over low heat to render the fat. Remove the bacon from the pan and reserve. Drain off all but about two tablespoons of the fat. Add the minced garlic and saute for one minute. Add the red and green peppers, poblano, ancho, tomatoes and onion. Sprinkle the reserved spice mixture over the vegetables and cook over medium heat, stirring frequently, until they are soft, about 15 minutes. Pour the red wine over the vegetables and cook until the mixture is reduced to just a glaze. Pour in the veal stock and continue cooking over medium heat until the liquid is reduced by about half, about 15 minutes. Crumble the reserved bacon into the sauce. Keep it warm while finishing the roast.
  • Return the pork roast to the oven at 375 degrees. Cook 20 to 25 minutes, until a meat thermometer inserted in the center reads 137 degrees. Remove from the oven and transfer to a rack. Let cool slightly before slicing into medallions.
  • Serve the roast on a pool of the vegetable sauce, with corn pudding on the side.

Nutrition Facts : @context http, Calories 554, UnsaturatedFat 19 grams, Carbohydrate 20 grams, Fat 33 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 11 grams, Sodium 696 milligrams, Sugar 5 grams, TransFat 0 grams

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