Spice Rubbed Pork Tenderloin With Cranberry Barbecue Sauce Recipes

SPICE RUBBED PORK TENDERLOIN WITH BOURBON-CHIPOTLE SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Combine the paprika, sugar, salt, cumin, mustard powder, black pepper and cayenne pepper in a bowl.
• Heat a large cast-iron pan over medium-high heat, and lightly coat with canola oil. Dredge the pork tenderloin in the rub, tapping off any excess, before searing on all sides, about 3 minutes per side. Place the pan into the oven and cook to medium doneness, 8 to 10 minutes. Promptly remove from the oven and let rest at least 15 minutes.
• Serve with the Bourbon-Chipotle Sauce.
• Heat the olive oil in a medium saucepan over medium-high heat. Cook the onions until soft, and then pour in 2 cups of the bourbon and cook until reduced to a few tablespoons. Stir in the chicken stock, apple juice, brown sugar, peppercorns and chipotle, and cook until reduced by half.
• Strain through a fine mesh strainer, and then return to the pan and cook until it becomes the consistency of a sauce. Add the remaining 2 tablespoons bourbon and cook 2 minutes. Season with salt.

SPICE-RUBBED PORK TENDERLOIN

Steps:

• Preheat the broiler and line a rimmed baking sheet with foil. Put the pork on the prepared baking sheet, brush with the peanut oil and rub all over with the five-spice powder. Sprinkle the pork with salt and pepper. Broil, flipping once, until golden and an instant-read thermometer inserted into the thickest part of the meat registers about 145 degrees F, 15 to 20 minutes. Transfer the meat to a cutting board to rest for 5 minutes.
• Meanwhile, whisk together the vinegar, ginger, mirin, soy sauce and lime juice in a small bowl. Whisk in the sesame oil and season with salt and pepper.
• Slice the pork, drizzle with the vinaigrette and serve with the rice and broccoli.

SPICE-RUBBED PORK TENDERLOIN WITH MUSTARD BARBECUE SAUCE

Steps:

• Prepare sauce by cooking bacon in a medium saucepan over medium-high heat 4 minutes or until almost crisp, stirring occasionally. Add chopped onion to pan; cook 4 min., stirring frequently. Add mustard and next 5 ingredients to pan, and bring to boil. Reduce heat, simmer for 4 minutes or until slightly thick, stirring occasionally.
• To prepare pork, combine brown sugar and next 7 ingredients in small bowl, stirring well; rub mixture evenly over pork. Place pork on preheated grill coated with cooking spray. Grill 20 minutes or until done. Cut pork crosswise into 1/2 inch thick slices. Serve with sauce.

SPICE-RUBBED PORK TENDERLOINS IN CORN HUSKS WITH CRANBERRY-AVOCADO SALSA

Steps:

• Stir cumin seeds, coriander seeds, and black peppercorns in small dry skillet over medium heat until aromatic, about 2 minutes. Finely grind spice mixture in spice grinder or mini processor. Mix ground spices, shallot, olive oil, salt, and garlic in small bowl until paste forms. Rub pork on all sides with spice paste. Cover and chill at least 3 hours or overnight.
• Tear 4 corn husks lengthwise into strips 1/2 to 3/4 inch wide. Place 1 pork tenderloin log in center of each remaining corn husk. Wrap corn husks around pork and tie center and ends of each with corn husk strips as for tamales, enclosing pork completely. Place pork bundles on rack on baking sheet. (Can be prepared 1 day ahead. Cover with damp kitchen towel, then foil, and refrigerate.)
• Preheat oven to 350°F. Bake pork bundles uncovered until instant-read thermometer inserted into thickest part of each piece registers 150°F, 35 to 45 minutes, depending on thickness of pork.
• Place 1 pork bundle on each of 8 plates. Remove husk strip from 1 end of each; fold corn husk back slightly, exposing some of meat. Spoon Cranberry-Avocado Salsa alongside and serve.

SPICE-RUBBED PORK TENDERLOIN WITH CRANBERRY BARBECUE SAUCE

Steps:

• Preheat oven to 425*. In a small bowl combine allspice, pepper, and salt; rub on all sides of tenderloins.
• In a 12-inch skillet brown tenderloins in hot oil over medium heat, turning to brown all sides.
• Transfer tenderloins to a shallow roasting pan. Roast for 25 mins or until internal temp reads 160*F and juices run clear.
• Slice pork and arrange on a platter. Spoon BBQ sauce over the top. Serve remaining on the side.
• **Sauce**.
• In a saucepan combine raspberry applesauce, BBQ sauce, and cranberry sauce. Cook and stir over low heat until heated through. Stir in lemon juice. Serve over pork.
• ***Make-Ahead Directions***.
• Prepare pork and BBQ sauce. Allow to cool for 30 minutes Cover and refrigerate pork up to 3 days or sauce up to 1 week. Warm pork in a 350* oven for 20-25 mins or until heated through. Heat BBQ sauce over medium-low heat until heated through. Serve as above.