SOUTHWESTERN-STYLE ROTISSERIE PORK TENDERLOIN RECIPE
This rotisserie pork loin recipe has a great Southwestern kick. This dish is best complemented by a side of grilled vegetables.
Provided by Derrick Riches
Categories Entree
Time 2h50m
Yield 4
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Place tenderloins in a resealable plastic bag.
- Combine remaining ingredients-crushed garlic cloves, oil, chili powder, cumin, onion powder, salt, and pepper-and pour into bag.
- Coat tenderloins entirely with the mixture. Seal bag and refrigerate for 2 to 12 hours.
- Follow grill instructions to place tenderloins securely on the spit.
- Turn on rotisserie and grill roasts over indirect heat for 30 minutes or until internal temperature is 145 F/62 C.
- Let the meat rest 8 to 10 minutes before slicing.
Nutrition Facts : Calories 297 kcal, Carbohydrate 3 g, Cholesterol 124 mg, Fiber 1 g, Protein 45 g, SaturatedFat 3 g, Sodium 486 mg, Sugar 0 g, Fat 11 g, ServingSize Serves 4, UnsaturatedFat 0 g
TENDERLOIN TIPS JIMMY
Steps:
- Slice tenderloin tips down center, careful not to cut all the way through. Pound meat flat with back of knife. Preheat broiler. Drain mushrooms, reserving liquid.
- Heat 1 tablespoon olive oil in large frying pan over high heat and add garlic. Cook for 1 minute, to release flavor, then add shallots, chiles and 1/2 sliced onion. Add 4 ounces sherry, port and 3/8 cup liquid from mushrooms. Bring marinade to boil.
- Lay meat fillets in shallow dish, season with salt and pepper and strain marinade over them, reserving vegetables. Return vegetables to pan and add beef stock. Cook on high heat and reduce until syrupy, to about 1/4 cup. Strain. Rinse out pan and add 1 tablespoon olive oil and add remaining onion. Remove fillets from marinade and dry lightly with paper towels. Add reduced stock, marinade and mushrooms to onions. Reduce. Stir in 1/4 cup butter and cream. Separately combine 1 teaspoon butter with flour. Add this to sauce to thicken. Add paprika and bring to a boil. Add parsley.
- Place fillets in broiling pan, brush with remaining olive oil and broil for 4 minutes on each side. Cut avocado into quarters, peel and place pieces under broiler with tenderloin.
- To serve, place pieces of avocado on platter, then top each with a tenderloin tip. Add remaining sherry to broiler pan, then mix in simmering sauce. Spoon sauce over meat and avocado pieces.
CRISPY PORK TENDERLOIN SANDWICH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the pork: Cut the tenderloin into quarters; using a meat mallet, pound each piece until it is 1/4 inch thick and about 6 inches wide. Mix the buttermilk and barbecue rub in a baking dish, add the pork, cover and let marinate overnight or up to 2 days.
- In a large deep saucepan, heat the peanut oil over medium heat until a deep-fry thermometer registers 350 degrees F. Take the pork out of the marinade and season with salt and pepper.
- Make a three-stage breading station with the flour, eggs and crouton crumbs in separate shallow bowls. Place the pork pieces first in the flour, turning to coat; shake off the excess. Dip the pork in the beaten egg and let the excess drip off, then dredge in the crouton crumbs, pressing until total coverage is achieved.
- Fry the pork in batches until golden brown, 4 to 5 minutes. Let drain on a paper towel?lined baking sheet. Set aside.
- Make the aioli: Mix the mayonnaise, habanero sauce and granulated garlic in a small bowl. Season with salt.
- Build the sandwiches: Place the crispy pork on the toasted buns with some pickle slices, shredded lettuce and then a nice schmear of the aioli. Serve with extra aioli on the side.
EASY PORK TENDERLOIN TIPS
Quick and easy way to use less expensive cuts of pork. Serve over brown rice.
Provided by Hester Butler-Ehle
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h5m
Yield 10
Number Of Ingredients 4
Steps:
- Stir mushroom soup, onion soup mix, and white wine together in a slow cooker; add pork tenderloin tips and stir to coat, making sure to separate the pieces of meat.
- Cook on Low overnight to 8 hours.
Nutrition Facts : Calories 253.8 calories, Carbohydrate 6 g, Cholesterol 98.1 mg, Fat 7.2 g, Fiber 0.3 g, Protein 35.9 g, SaturatedFat 2.3 g, Sodium 769.1 mg, Sugar 0.9 g
QUICK DINNER USING LEFTOVER PORK TENDERLOIN
I'm always looking for ways to use up leftovers. I came up with this one last night, and it was delicious served over wild rice. I would rather have used a can of tomatoes, but hubby won't eat a cooked tomato that he can actually see...oh well!
Provided by puppitypup
Categories Pork
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In heavy sauce pan, saute onion and garlic in oil and butter until softened.
- Add wine, chicken bouillon and tomato sauce, bring to a boil.
- Cook uncovered at a low-boil for about 10 minutes. Add more wine or water if sauce is too thick.
- Slice tenderloin into 1/2" slices and place in sauce. (I flipped them right away so sauce was on top and bottom.).
- Cover pan and cook until pork is heated through, which shouldn't take more than 3-4 minutes.
- Serve over wild rice.
PERFECT PORK LOIN / TENDERLOIN
This is a favorite in our house! It is always juicy, and the flavor is outstanding. I can't remember where I found the recipe, but wish I could so that I'd be able to thank the person for so many wonderful dinners! **UPDATE: We were out of honey one night and substituted apricot preserves for it in the marinade (hubbys idea)... I must say that I didn't like the idea of mixing fruit with my meat, but when it was done I thought it was even better made that way than with the honey! Either way you make it, it is sure to be a crowd pleaser!
Provided by V.A.718
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large zip lock bag, mix together all ingredients and add the pork loin. Let it marinade for at least 4 hours in the refrigerator (I leave mine in over night).
- Pre-heat the oven to 350 degrees.
- Cook 35 minutes per pound (or until as done as you prefer), in an uncovered baking dish.
- Remove from oven and let rest for 5-10 minutes. Slice and serve.
- For added flavor, you can reserve and boil the marinade until reduced by 25 percent, then use it to baste pork loin (every 20 minutes or so), or use it as a dipping sauce.
- Yum Yum Yum!
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