PORK TENDERLOIN WITH SEASONED RUB
For an elegant main course, try Ellie Krieger's Pork Tenderloin with Seasoned Rub recipe, a succulent roast spiced with cumin and coriander from Food Network.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
- In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
SPICE-RUBBED PORK TENDERLOIN WITH A MEDITERRANEAN GRAIN SALAD
This easy, satisfying dinner offers three levels of flavor-building seasoning for quick-cooking pork tenderloin and your choice of farro, rice, or quinoa. Feel free to mix and match options 1-3 to make everyone happy.
Provided by Rhoda Boone
Categories Dinner 1-2-3 Dinner Pork Pork Tenderloin Grains Cucumber Tomato Feta Olive Roast Quick & Easy Small Plates
Yield 4 servings
Number Of Ingredients 21
Steps:
- Option 1: "Plain" but seasoned:
- Preheat oven to 375°F. Season pork all over with 1 tsp. salt. Heat 2 Tbsp. oil in a large, heavy, ovenproof skillet (preferably cast iron) over medium-high. Sear pork, turning occasionally, until browned on all sides, about 7 minutes. Transfer skillet to oven and roast, flipping pork halfway through, until an instant-read thermometer inserted into the thickest part of meat registers 145°F for medium/medium-rare, 10-12 minutes. Transfer pork to a cutting board (reserve skillet if you're going for Option 3) and let rest at least 5 minutes. Slice into medallions. Meanwhile, toss grains with remaining 2 Tbsp. oil and 3/4 tsp. salt in a large bowl. Fold in cucumbers and tomatoes, or serve them alongside.
- Option 2: A little more flavor:
- Before searing pork, add cumin, brown sugar, and 1 tsp. pepper to 1 tsp. salt. Rub all over pork, then follow cooking directions above. Fold lemon juice and remaining 1/4 tsp. pepper into grain salad. Top salad with feta before serving.
- Option 3: Take it next level:
- After searing pork, drain excess fat from skillet and heat over medium. Add harissa and cook, stirring constantly with a spatula or wooden spoon, until bubbling and slightly browned, about 30 seconds. Pour in wine or broth, increase heat to high, and cook, scraping up browned bits, until reduced by half, about 5 minutes. Remove skillet from heat and add butter, one piece at a time, whisking to incorporate after each addition until emulsified. Stir in lemon juice, if using (we especially like it with the chicken broth-based sauce); season with salt and pepper. Fold herbs and olives into grain salad. Divide pork and salad among plates and serve sauce alongside.
PORK ROAST WITH THE WORLD'S BEST RUB
A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.
Provided by DADCOOKS
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 13
Steps:
- Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
- Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g
SPICY PORK TENDERLOIN
A flavorful, fast and easy recipe for grilled pork tenderloin. The spice could also be used on chicken or ribs!
Provided by SRYAN1
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 6
Number Of Ingredients 6
Steps:
- In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
- Preheat grill for medium heat.
- Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.
Nutrition Facts : Calories 189.3 calories, Carbohydrate 1.6 g, Cholesterol 84.4 mg, Fat 7.7 g, Fiber 1 g, Protein 27.1 g, SaturatedFat 2.7 g, Sodium 471.8 mg, Sugar 0.2 g
SPICE-RUBBED PORK TENDERLOIN
Broil a pork tenderloin coated with Chinese five-spice powder and drizzle it with a ginger-soy vinaigrette.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
GRILLED SPICE RUBBED PORK TENDERLOIN
This can also be baked in the oven at 400 degrees until done. Even better cooked on the barbecue grill. Very tender and moist.
Provided by Marie
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat one side of gas grill only to medium hot.
- Combine all seasonings and stir.
- Spread spice rub evenly over tenderloins.
- Place pork loins on the cool side of the grill.
- Cover and cook for 30 minutes or until meat reaches an internal temperature of 155°.
Nutrition Facts : Calories 186.2, Fat 5.4, SaturatedFat 1.8, Cholesterol 98.4, Sodium 660.2, Carbohydrate 1.1, Fiber 0.2, Sugar 0.7, Protein 31.3
SPICE AND BROWN SUGAR-RUBBED PORK TENDERLOIN
Serve this flavorful pork tenderloin from food writer J.M. Hirsch's "High Flavor, Low Labor," then use the leftovers to make his Pulled-Pork Sandwich recipe.
Provided by Martha Stewart
Number Of Ingredients 14
Steps:
- Make the seasoning blend: In a small bowl, mix together all ingredients. Transfer half of blend to a large saucepan; set remaining seasoning blend aside.
- Make the brine: Add 3 cups water, brown sugar, and salt to saucepan with seasoning blend. Set pan over high heat and bring to a boil; cook until sugar and salt have dissolved. Remove from heat; add ice and stir until cooled.
- Make the pork loin: Place pork in a large resealable plastic bag. Add brine to bag; seal and refrigerate for 3 to 6 hours.
- Preheat oven to 375 degrees.
- Scatter onions over bottom of a roasting pan. Remove pork from brine; pat dry with paper towels. Rub reserved seasoning blend over tenderloins and place pork on top of onions. Transfer to oven and roast until pork reaches 145 degrees on an instant-read thermometer, about 30 minutes.
- Let pork stand in roasting pan 15 minutes before slicing and serving.
HONEY SPICE-RUBBED PORK TENDERLOIN
A not quite sweet but not really spicy glaze to throw on tenderloins or chops. Ive made this without the dry mustard (didnt have any) and it tasted great! You can also broil instead of grilling with no problems.
Provided by Michelle_My_Belle
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brush 2 tablespoons of the Catalina dressing over pork.
- Mix dry ingredients; rub onto pork.
- Let stand 10 min (flavor is just fine w/o marinading for long) or refrigerate up to 24 hours to marinate.
- preheat grill to medium heat.
- Place pork on grill; cover.
- Grill 20 min., turning occasionally.
- mix remaining 2 tablespoons dressing and honey.
- Brush some of the honey mixture over pork.
- Continue grilling 5 to 10 min., turning and brushing with honey mixture until pork is cooked through (160°F.).
- Let stand, covered with foil, a few minutes before slicing.
SPICE-RUBBED ROAST PORK LOIN
Trussing the pork loin prevents the herbs from shifting during cooking. What's more, it makes a beautiful presentation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- Combine the celery seed and caraway seeds on a shallow plate and set aside. Brush the tenderloins with mustard all over. Season with salt and pepper and roll into the spice mix. Lay a sage sprig on each loin and truss every inch.
- In an ovenproof skillet over high heat, add the olive oil. Sear the loins on one side for about 1 minute. Turn the pork and place in the oven. Roast for about 7 to 9 minutes; turn and roast for 7 to 9 minutes more. The tenderloin will be medium when the internal temperature, taken with a meat thermometer, is 145 degrees for medium, 150 degrees for medium well.
- Remove the meat to a cutting board and let rest for 10 minutes. Cut into 1/2-inch slices. Arrange 3 slices on each plate and serve with the Seared Plums.
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SPICE-RUBBED PORK TENDERLOIN WITH ROASTED BABY CARROTS …
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3.5/5 (111)Author Molly StevensServings 6Estimated Reading Time 1 min
- Arrange carrots on large rimmed baking sheet. Whisk 2 tablespoons water and all remaining ingredients in small bowl; pour over carrots and toss to coat. Cover tightly with heavy-duty foil. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Toss to coat before continuing.
- Meanwhile, arrange pork tenderloins on another rimmed baking sheet. Stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon coarse salt in small bowl; rub mixture all over tenderloins. Heat oil in heavy large nonstick skillet over medium-high heat. Add pork to skillet and cook until browned on all sides, about 5 minutes. Return to rimmed baking sheet.
- Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5–10 minutes.
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- Add peeled carrots and green beans to a bowl, drizzle with olive oil, season with sea salt and toss to ensure the vegetables are well coated. Set aside.
- In a small bowl, combine garlic powder, oregano, cumin, chilli powder, paprika and sea salt to create a rub.
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