GRILLED SPICY PORK TENDERLOIN
Tender and full of flavor, this juicy tenderloin couldn't be much more convenient on hectic weeknights. Make ahead the night before, marinate during the day, then grill when you get home. Mary Ann Lee - Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight., In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside., Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 495mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
MUSTARD BBQ SAUCE
A sweet mustard-based BBQ sauce with a bit of a bite, excellent on chicken and pork. Also makes a great dipping sauce for chicken fingers! Baste on meat while grilling or serve on the side. Will store covered in refrigerator for 2 to 3 weeks.
Provided by alaskaninthesouth
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 10
Steps:
- Mix mustard, honey, brown sugar, cider vinegar, garlic powder, paprika, mustard, salt, black pepper, and cayenne pepper in a jar with a tight-fitting lid. Cover jar and shake until sauce is well combined.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 7 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.4 g, Sodium 118.1 mg, Sugar 6.2 g
PORK TENDERLOIN WITH MUSTARD SAUCE
A wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce. A super dish for buffets and potlucks, as it doesn't need to be piping hot. I never cease to get many recipe requests for this one!
Provided by THERRELLFAMILY
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 9h15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
- In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
- Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 5.5 g, Cholesterol 81.4 mg, Fat 13.9 g, Fiber 0.2 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 718.8 mg, Sugar 3.7 g
SPICE-RUBBED PORK TENDERLOIN WITH MUSTARD BARBECUE SAUCE
This recipe is from Cooking Light. Prepared it for Memorial Day on the grill and it is definitely worth sharing. It is company worthy yet quick and easy. The leftover Mustard Barbecue Sauce was also really good served with Brats a couple of days later
Provided by Z-chef
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 319, Fat 8.4, SaturatedFat 2.5, Cholesterol 111.2, Sodium 740.6, Carbohydrate 24.1, Fiber 2.1, Sugar 19.9, Protein 36.9
SPICE-RUBBED PORK TENDERLOIN WITH ANCHO CHILE MUSTARD SAUCE
Steps:
- Combine all ingredients in a small bowl and season with salt and pepper.
- Combine chicken stock, apple juice, peppercorns, chipotle and ancho puree in a medium saucepan over high heat and reduce to a sauce consistency. Whisk in mustard and creme fraiche and cook for 1 minute. Season with salt and pepper to taste.
- Combine the butter, thyme, and salt and pepper, to taste, in a food processor until smooth. Place a sheet of parchment paper or waxed paper on a work surface. Arrange the butter along one long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.
- Preheat oven to 400 degrees. Dredge the tenderloin in the spice rub mixture and pat off any excess. Heat olive oil in medium oven-proof skillet until almost smoking. Add the pork tenderloin and sear well on all sides. Place the pan in the oven and continue cooking to medium-well, about 8 to 10 minutes. Let rest and slice into 1-inch pieces on the diagonal. Spoon sauce onto a platter and top with the slices of pork.
SAUTEED SPICE RUBBED PORK CHOPS WITH PAN SAUCE
Steps:
- Make rub: mix all ingredients together in a small bowl or jar (You can store it for a couple of months in a tightly sealed jar.)
- Coat the chops generously with spice rub and let marinate for up to 2 hours at room temperature or overnight in the refrigerator. Let refrigerated meat come to room temperature before cooking. Scrape off any excess rub and pat the chops dry.
- In a large, heavy skillet, heat the oil over high heat. When the pan is hot enough to sear the chops but not burn them, add the chops. They should make a gentle hissing sound when they hit the pan, not an explosive sputter. Adjust the heat if the pan seems too hot or remove the pan from the heat for 30 seconds or so (count this time as part of the overall cooking time). Sear the chops on one side for 1 to 2 minutes, or until beginning to brown lightly. Turn the chops over and sear for 1 minute more.
- Reduce the heat so that the chops continue to sizzle -- do not turn the heat so low that there are no more sizzling sounds (if the heat is too low, the chops will sweat and juices will exude from the meat and leave it dry. Cover the pan and cook for 3 to 4 more minutes more on the other side. The chops are done when the meat is firm but not hard when pressed with a finger. Better still, test them with an instant-read thermometer -- the meat should register 145 to 155 degrees and will still be acceptable at 160 degrees. For the juiciest results, remove the chops from the pan when they register 145 degrees, cover loosely with foil, and let them rest for 5 minutes or so before serving, to stabilize the juices.
- To make the pan sauce: pour off all but 1 tablespoon of fat from the pan, leaving any meat juices. Adjust the heat to medium and add garlic. Stir, cook for 30 seconds, then add remaining ingredients, scraping up any browned bits from the bottom of the pan. Bring the sauce to a boil and reduce it over high heat until it just turns syrupy. Put the pork chops back into the pan and turn them several times in the sauce to transfer the flavors -- this should take no more than 30 seconds. Serve chops with sauce
SPICE-RUBBED PORK TENDERLOIN WITH CRANBERRY BARBECUE SAUCE
An easy, impressive, and festive main course; great for holidays and guests. Can be made ahead, directions in recipe for that.
Provided by akgrown
Categories Pork
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 227.3, Fat 8.9, SaturatedFat 2.5, Cholesterol 74.8, Sodium 426.4, Carbohydrate 12.3, Fiber 0.7, Sugar 9.6, Protein 23.8
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