Spice Crusted Pork Tenderloin With Roasted Citrus Recipes

HERB-CRUSTED PORK SIRLOIN ROAST

Herb-Crusted Pork Sirloin Roast image

No store-bought spice rub here. An easy-to-make, homemade rub adds great flavor to the pork!

Provided by VMB

Time 1h5m

Yield 8

Number Of Ingredients 9

Ingredients

1 (2 1/2 pound) Pork, fresh, loin, sirloin (chops or roasts), boneless, separable lean and fat, raw
3 tablespoons olive oil
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
2 teaspoons finely grated lemon zest
1 ½ teaspoons chopped fresh rosemary
1 teaspoon sea salt
1 teaspoon coarsely ground black pepper

Steps:

Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.
Preheat the oven to 350 degrees F (175 degrees C).
Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.
Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 0.6 g, Cholesterol 50.8 mg, Fat 14.5 g, Fiber 0.2 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 252 mg

CITRUS ROASTED PORK LOIN RECIPE

Citrus Roasted Pork Loin Recipe image

Try out a new entrée today, and make our Citrus Roasted Pork Loin Recipe. An overnight marinade with slivered garlic, lime zest and orange juice makes this Citrus Roasted Pork Loin Recipe quick and easy to throw together the next day.

Provided by My Food and Family

Categories Recipes

Time P1DT2h15m

Yield Makes 8 servings.

Number Of Ingredients 6

Ingredients

1 pork loin (3 lb.)
3 cloves garlic, slivered
1/2 cup KRAFT Zesty Italian Dressing
1/2 tsp. ground cumin
grated peel and juice from 2 limes
1/2 cup orange juice

Steps:

Pierce meat all over with the tip of a sharp knife. Insert the garlic into the cuts in the meat. Place in a bowl or large freezer-weight resealable plastic bag.
Mix dressing, cumin, lime zest and juice until well blended; pour over meat. Cover the bowl or seal the bag and refrigerate overnight. Remove meat from the marinade; discard marinade. Place meat in a foil-lined roasting pan.
Bake at 350°F for 1-1/2 hours. Pour orange juice over meat. Insert a meat thermometer into the thickest part of the meat. Bake an additional 30 min. or until internal temperature reaches 160°F. Let stand 10 min. before slicing to serve. Serve with juices from the pan.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 35 g

CITRUS AND SPICE PORK LOIN ROAST

Citrus and Spice Pork Loin Roast image

Easy, easy, easy! (Delicious, too.) A cooking bag greatly enhances this. You can sub apricot jam for the marmalade if you wish.

Provided by vrvrvr

Categories Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

0.5 (1 1/4 ounce) package taco seasoning mix, more to taste
3/4 cup orange marmalade
1/2 teaspoon garlic powder
1 (3 lb) boneless pork tenderloin

Steps:

In small bowl, combine taco seasoning mix, orange marmalade and garlic powder.
Spread on both sides of pork loin.
Place roast in cooking bag. You can cut off excess bag and you don't need to tie it, just sort of tuck under.
Cut a few slashes in bag with sharp knife.
Place in 12x7 oblong glass baking dish.
Roast in 350 oven for 1 hours 15 minutes.
Cut away cooking bag (or otherwise remove roast from bag.).
Slice pork right in the dish in thick slices and bathe in marinade.

Nutrition Facts : Calories 407.6, Fat 12.3, SaturatedFat 4.2, Cholesterol 149.7, Sodium 133.6, Carbohydrate 26.7, Fiber 0.3, Sugar 24.1, Protein 46.7

CITRUS PORK TENDERLOIN

Citrus Pork Tenderloin image

Roast pork tenderloins with white wine and blood orange.

Provided by Ari

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

2 pork tenderloins
2 cloves garlic, sliced, or more to taste
salt and ground black pepper to taste
3 blood oranges, halved
1 cup fruity white wine, such as sauvignon blanc
¼ cup coarsely chopped cilantro
1 tablespoon cornstarch
½ cup cold water

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Cut small, shallow slits into pork tenderloins using a sharp paring knife and stuff a slice of garlic into each slit. Season pork with salt and black pepper and place into a 9x13-inch glass baking dish. Squeeze blood orange halves over pork; leave 2 or 3 squeezed halves in baking dish. Pour white wine over pork and sprinkle with cilantro.
Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a tenderloin reads 150 degrees F (65 degrees C), about 30 minutes. Allow pork to rest for 5 to 10 minutes.
While pork is resting, discard baked orange rinds and pour pan juices into a small saucepan. Bring juices to a boil. Whisk cornstarch with cold water in a small bowl until smooth; stir into pan juices. Reduce heat to low and simmer sauce until thickened, about 5 minutes. Slice pork sliced into thin medallions and top with sauce to serve.

Nutrition Facts : Calories 186.2 calories, Carbohydrate 9.4 g, Cholesterol 63.2 mg, Fat 4.3 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 1.5 g, Sodium 46.6 mg, Sugar 0.3 g

SPICED ROASTED PORK TENDERLOIN

Spiced Roasted Pork Tenderloin image

Lean and quick-cooking, pork tenderloin also scores points for versatility. Here, a tenderloin is flavored with a spice-rub mixture of cayenne pepper, allspice, and brown sugar before roasting.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 5

Ingredients

1/2 teaspoon cayenne pepper
3/4 teaspoon ground allspice
3 tablespoons light-brown sugar
Salt and pepper
1 pork tenderloin

Steps:

Mix together cayenne, allspice, and sugar; season with salt and pepper. Rub a pork tenderloin with spice mixture. Roast at 475 degrees on a rimmed baking sheet until medium, 15 minutes.

SPICY PORK ROAST

Spicy Pork Roast image

I work in a kitchen preparing lunch for the students at a small private school. I enjoy cooking and entertaining friends and family. My husband and I often cook the meals together for these gatherings.

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 8-10 servings.

Number Of Ingredients 9

Ingredients

2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1-1/2 teaspoons ground mustard
1-1/2 teaspoons onion powder
1-1/2 teaspoons paprika
1 teaspoon rubbed sage
1/4 to 1/2 teaspoon cayenne pepper
1 boneless pork loin roast (3 to 3-1/2 pounds)

Steps:

Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 512mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

SPICE-CRUSTED GRILLED PORK TENDERLOIN

Spice-Crusted Grilled Pork Tenderloin image

We were instantly skeptical when we spotted this recipe in Cook's Country. The photo of their finished pork (which you can see below) has an amazing crust on it. The spices are clinging to the meat for dear life, as if they've been fused together by some magical force. Surely, we thought, this image has been altered. We were certain that if we made this at home, the spice crust would fall off while on the grill, leaving our poor tenderloin exposed. Turns out we were terribly, terribly wrong. Leave it up to the geniuses at America's Test Kitchen to come up with a way to fuse spices to meat so that it comes off the grill perfectly seasoned, with a beautiful crust. If you enjoy food problem-solving and don't already get one of the America's Test Kitchen publications -- Cook's Country or Cook's Illustrated -- you're missing out on a foodie education. If you're not familiar with the publications, Cook's Illustrated presents master recipes for a wide variety of dishes, including both American and International fare. You can explore everything we've cooked from the magazine in our Cook's Illustrated category. Cook's Country, on the other hand, focuses on simpler homestyle fare. It reminds us a bit, in a good way, of church cookbooks we've collected from back home. It isn't Southern food, per se, but it's the kind of food that is potluck-appropriate and most of the dishes are the sort that you can easily throw together for a nice, weeknight meal. Both magazines follow the same format. The recipe writer walks you through his or her process for arriving at the final recipe, including changes, tweaks and even their own disasters in the test kitchen that occurred on their way to creating the final recipe. In this way, each chapter is a bit like a case that needs to be solved. Take this recipe, for instance. The author, Jeremy Sauer, sets out to create a grilled pork tenderloin with a flavorful crunch. He experiments with a multitude of ways to get the spice crust to adhere to the pork. He tries versions with olive oil, honey, maple syrup, and corn syrup, with no success. He tries mayonnaise and mustard. Nada. He goes for a flour and egg combination, but ends up with soggy crust. After many more rounds and multiple substitutions, he arrives at an ingenious solution. So what's the secret to getting a spice crust to adhere to a pork tenderloin? First, roll the tenderloin in cornstarch. Then dip the meat in lightly beaten egg whites. And finally, roll the tenderloin in the cracked spices, pressing the spices into the meat. And it works beautifully. The pork, first cooked on the hot side of the grill and then finished on the cool side, is juicy and perfectly cooked. But the star here is the spice crust: a fantastic mix of mustard seed, coriander and peppercorns. The grilling gives the spices a nice char, and they, in turn, give the pork a great jolt of flavor. We were thrilled with the result. And we think you will be, too.

Provided by Tantric1

Categories Pork

Time 45m

Yield 2 Pork tenderloins, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 pork tenderloin (1 1/2 to 2 pounds total)
1 1/2 tablespoons mustard seeds, cracked
1 tablespoon coriander seed, cracked
1 teaspoon black peppercorns, cracked
1 teaspoon turbinado sugar (see note)
1 teaspoon kosher salt
1 tablespoon cornmeal
1/2 cup cornstarch
2 large egg whites

Steps:

1. PREPARE GRILL | Heat all burners on high for 15 minutes. Leave primary burner on high and turn other burner(s) off. (For charcoal grill, open bottom vent on grill. Light about 100 coals; when they are covered with fine gray ash, spread over half of grill. Set cooking grate in place and heat covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate.
2. COAT PORK | Meanwhile, pat pork dry with paper towels. Combine mustard seeds, coriander seeds, peppercorns, sugar, salt, and cornmeal on rimmed baking sheet. Place cornstarch in large bowl. Beat egg whites in second large bowl until foamy. One at a time, coat tenderloins lightly with cornstarch, dip in egg whites, and transfer to rimmed baking sheet to coat with spice mixture.
3. GRILL PORK | Spray tenderloins lightly with cooking spray and grill, -covered, over hot side of grill, turning occasionally, until browned all over, 6 to 8 minutes. Slide pork to cooler side of grill and continue to cook, covered, until meat registers 145 degrees, 6 to 12 minutes longer. Transfer pork to carving board, tent with foil, and let rest 5 -minutes. Slice and serve.

Nutrition Facts : Calories 264.7, Fat 6.8, SaturatedFat 2, Cholesterol 109.4, Sodium 398.5, Carbohydrate 12, Fiber 0.8, Sugar 0.2, Protein 36.6

CITRUS-HERB PORK ROAST

Citrus-Herb Pork Roast image

The genius combination of seasonings and citrus in this tender roast reminds us why we cherish tasty recipes. It's nice to serve with hot noodles to soak up any extra citrus gravy. -Laura Brodine, Colorado Springs, Colorado

Provided by Taste of Home

Categories Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 boneless pork sirloin roast (3 to 4 pounds)
1 teaspoon dried oregano
1/2 teaspoon ground ginger
1/2 teaspoon pepper
2 medium onions, cut into thin wedges
1 cup plus 3 tablespoons orange juice, divided
1 tablespoon sugar
1 tablespoon white grapefruit juice
1 tablespoon steak sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated orange zest
1/2 teaspoon salt
3 tablespoons cornstarch
Hot cooked egg noodles
Minced fresh oregano, optional

Steps:

Cut roast in half. In a small bowl, combine the oregano, ginger and pepper; rub over pork. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 4-qt. slow cooker; add onions., In a small bowl, combine 1 cup orange juice, sugar, grapefruit juice, steak sauce and soy sauce; pour over top. Cover and cook on low for 4-5 hours or until meat is tender. Remove meat and onions to a serving platter; keep warm., Skim fat from cooking juices; transfer to a small saucepan. Add orange zest and salt. Bring to a boil. Combine cornstarch and the remaining orange juice until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and noodles; if desired, sprinkle with fresh oregano.

Nutrition Facts : Calories 289 calories, Fat 10g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 326mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

SMOKY CITRUS PORK TENDERLOIN

Smoky Citrus Pork Tenderloin image

The recipe is from Kraft. The citrus flavors are wonderful with this spicy and moist tenderloin. The original recipe calls for a chipotle barbecue sauce; however, a diced chipotle in adobo can be used or chipotle ground chili powder. There are 2 cooking methods as when I originally made this the grill wasn't doing its job. Either on the grill or in the oven this is a wonderful recipe.

Provided by PaulaG

Categories Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lime, juice and zest of
1 orange, juice and zest of
6 garlic cloves, minced
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
2 1/2 lbs pork tenderloin (2)
1 cup barbecue sauce
chipotle chile in adobo, minced, to taste (option 1)
dried chipotle powder, to taste (option 2)

Steps:

In a small bowl, mix togther the citrus zest, juice, garlic, salt, pepper and cumin.
Place the tenderloin in a resealable plastic bag and pour the marinade over; refrigerate for 30 minutes, remove meat and discard bag and marinade.
Preheat the grill to medium heat and place the meat on one side of greased grill, turn off burners directly below the meat; cover grill with lid and grill for 30 minutes or until cooked through.
In a small cup measure out the barbecue sauce and add one of the chipotle options listed to the sauce, stir to mix completely, divide the sauce in half and use half the spiced up sauce to baste the meat frequently the last 10 minutes of grilling time. Use the reserved sauce to serve over the sliced meat.
If preparing in the oven, place in a 425 degree preheated oven and roast for 30 minutes or until done; basting frequently with the sauce.
When done, slice into medallions and serve with reserved 1/2 cup of sauce.
Please note: The internal temperature of the meat should register 160 degrees F on a meat thermometer.

Nutrition Facts : Calories 470, Fat 10.4, SaturatedFat 3.4, Cholesterol 184.4, Sodium 679, Carbohydrate 31.5, Fiber 2.4, Sugar 16.5, Protein 59.5

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GARLIC CITRUS ROASTED PORK TENDERLOIN — LET'S DISH RECIPES

garlic-citrus-roasted-pork-tenderloin-lets-dish image

2019-10-14 Cut the lemon and lime into slices and arrange around the pork in the pan. Remove the garlic cloves from the head and peel. Arrange garlic …
From letsdishrecipes.com
4.5/5 (28)
Category Main Dishes
Cuisine American
Total Time 40 mins

Preheat oven to 400 degrees and lightly grease a large roasting pan. Pierce pork all over with a fork and brush each tenderloin with the vegetable oil.
In a small bowl, combine all of the seasonings. Pat the spice mixture onto the pork, covering completely. Place tenderloins in the prepared pan and drizzle with lemon and lime juice.
Cut the lemon and lime into slices and arrange around the pork in the pan. Remove the garlic cloves from the head and peel. Arrange garlic around the meat in the pan.
Bake for 25-30 minutes, or until pork is browned and internal temperature reaches at least 145 degrees. Let pork rest on a cutting board for 5-10 minutes. Spoon pan juices over pork and sprinkle with fresh chopped parsley before slicing and serving.

Spice Crusted Pork Tenderloin With Roasted Citrus Recipes

HERB-CRUSTED PORK SIRLOIN ROAST

No store-bought spice rub here. An easy-to-make, homemade rub adds great flavor to the pork!

CITRUS ROASTED PORK LOIN RECIPE

Try out a new entrée today, and make our Citrus Roasted Pork Loin Recipe. An overnight marinade with slivered garlic, lime zest and orange juice makes this Citrus Roasted Pork Loin Recipe quick and easy to throw together the next day.

CITRUS AND SPICE PORK LOIN ROAST

Easy, easy, easy! (Delicious, too.) A cooking bag greatly enhances this. You can sub apricot jam for the marmalade if you wish.

CITRUS PORK TENDERLOIN

Roast pork tenderloins with white wine and blood orange.

SPICED ROASTED PORK TENDERLOIN

Lean and quick-cooking, pork tenderloin also scores points for versatility. Here, a tenderloin is flavored with a spice-rub mixture of cayenne pepper, allspice, and brown sugar before roasting.

SPICY PORK ROAST

I work in a kitchen preparing lunch for the students at a small private school. I enjoy cooking and entertaining friends and family. My husband and I often cook the meals together for these gatherings.

SPICE-CRUSTED GRILLED PORK TENDERLOIN

CITRUS-HERB PORK ROAST

The genius combination of seasonings and citrus in this tender roast reminds us why we cherish tasty recipes. It's nice to serve with hot noodles to soak up any extra citrus gravy. -Laura Brodine, Colorado Springs, Colorado

SMOKY CITRUS PORK TENDERLOIN

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