LIME AND CHILE ROASTED PORK SHOULDER
Provided by Food Network Kitchen
Categories main-dish
Time 13h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- 1. Pulse the garlic, scallions, coriander, chipotle chile, cumin, 2 tablespoons salt, and 1 teaspoon pepper in a food processor or mini-chopper to make a thick paste. If the butcher didn't trim the fat cap on the pork shoulder, trim off all but a thin layer of fat. Make deep incisions with a paring knife, at about 2-inch intervals, all over the meat. Rub the garlic and spice mixture into and all over the meat.
- 2. Combine the lime zest and juice, orange juice, adobo sauce, olive oil, and cinnamon in a nonreactive stainless steel or glass bowl. Add the meat, cover tightly with plastic wrap, making sure the meat is submerged. Refrigerate for at least 8 hours or up 2 days. Bring to room temperature about 1 hour before roasting.
- 3. Preheat the oven to 450 degrees F. Put the pork, fat-side up, in a large Dutch oven. Roast the meat, uncovered, for 30 minutes. Add the marinade to the pot and cover with the lid. Lower the temperature to 350 degrees F and roast for 2 hours more. Uncover and continue to cook, basting occasionally, until an instant read thermometer inserted into the meat registers 190 degrees F and the meat is a rich burnished brown, 1 1/2 to 2 hours more. Set aside on a cutting board to rest for 20 minutes before slicing.
- 4. For the sauce: Strain the pan drippings through a fine mesh sieve into a gravy separator and discard all excess fat. In a small saucepan, mix the pan drippings with 1/2 cup water and bring to a vigorous boil. Slice the meat and serve with the pan drippings.
CHIPOTLE PORK TENDERLOINS
From Priscilla Gilbert of Indian Harbour Beach, Florida: "This pork tenderloin beats all at a cookout! The recipe came from a family member and is such a treat. Fresh strawberries and avocado in the salsa help cool the tasty heat of the pork."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 9 servings (5 cups salsa).
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the onion, chipotle peppers, lime juice and garlic; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour., Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the strawberries, green onions, cilantro, lime juice and salt. Gently stir in avocado. Serve with pork.
Nutrition Facts : Calories 246 calories, Fat 9g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 173mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
CHIPOTLE, BEER, AND LIME ROASTED PORK TENDERLOIN
Simple recipe with a few ingredients that is sure to be a crowd pleaser. It made a wonderful roast and the leftovers were turned into really tasty tacos with feta and pickled onions.
Provided by Spiderwoman77
Categories Mexican Recipes
Time 3h40m
Yield 6
Number Of Ingredients 7
Steps:
- Stir beer, lime juice, chipotle peppers, garlic, olive oil, and Worcestershire sauce together in a bowl; let sit 1 hour.
- Place pork tenderloins in a baking dish; pour marinade over tenderloins. Refrigerate 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook in preheated oven until pork is slightly pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 186.3 calories, Carbohydrate 6.1 g, Cholesterol 63.1 mg, Fat 6.7 g, Fiber 0.9 g, Protein 21.1 g, SaturatedFat 1.8 g, Sodium 87.9 mg, Sugar 0.5 g
PORK TENDERLOIN WITH CHIPOTLE SAUCE & PICKLED RED ONIONS
The ultimate Friday night food, these smoky flavoured wraps will bring the taste of Mexico to your table
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Place the thinly sliced onion in a bowl with juice 1 lime, half the oregano and a pinch each of salt and pepper. Set aside.
- Dry-fry the whole garlic in a non-stick pan until blackened on both sides, about 8 mins, then peel. Heat the grill. Arrange the thickly sliced onion on a baking tray with the tomatoes, cut-side up. Season and grill until blackened, about 8 mins. Tip into a bowl with the garlic, chipotle paste, 1 tsp chilli powder, 1 tbsp sugar and remaining lime juice. Season and whizz in a blender until smooth. Gently heat through in a pan.
- Rub the pork with the remaining chilli powder, oregano, sugar and seasoning. Grill for 5 mins each side until cooked. Serve sliced in warm tortillas with some sauce, the pickled onions and coriander.
Nutrition Facts : Calories 305 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.53 milligram of sodium
PORK TENDERLOIN WITH LIME AND CHIPOTLE
This is another delicious recipe out of a local TV station's cookbook. KCTS Cooks Favorite Recipes. It was sent in by Anne who lives in Mill Creek. Hope you enjoy it.Cooking time includes marinating.
Provided by teresas
Categories Pork
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Stir together first 8 ingredients (mustard through cinnamon).
- Remove and reserve 1 cup of the mustard mixture.
- Place pork in a large shallow dish or zip-top plastic freezer bag: pour remaining mustard mixture over pork.
- Cover or seal.
- Chill, turning occasionally, for 2 hours.
- Remove pork from marinade, discarding marinade.
- Grill Pork, covered with grill lid, over medium-high heat (350 to 400 degrees) for 8 to 9 minutes on each side or until a meat thermometer inserted into thickest portion registers 150 degrees.
- Remove from gill and let stand 10 minutes.
- Cut pork into slices.
- Bring reserved mustard mixture and 1/4 cup water to a boil in a sauce pan.
- Reduce heat and simmer 2 minutes.
- Sprinkle peanuts over pork and serve with sauce.
Nutrition Facts : Calories 185.3, Fat 6.8, SaturatedFat 1.8, Cholesterol 82.1, Sodium 286.3, Carbohydrate 2.9, Fiber 0.7, Sugar 0.5, Protein 27.5
CHIPOTLE, BEER, AND LIME ROASTED PORK TENDERLOIN
Simple recipe with a few ingredients that is sure to be a crowd pleaser. It made a wonderful roast and the leftovers were turned into really tasty tacos with feta and pickled onions.
Provided by Spiderwoman77
Categories Mexican Recipes
Time 3h40m
Yield 6
Number Of Ingredients 7
Steps:
- Stir beer, lime juice, chipotle peppers, garlic, olive oil, and Worcestershire sauce together in a bowl; let sit 1 hour.
- Place pork tenderloins in a baking dish; pour marinade over tenderloins. Refrigerate 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook in preheated oven until pork is slightly pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 186.3 calories, Carbohydrate 6.1 g, Cholesterol 63.1 mg, Fat 6.7 g, Fiber 0.9 g, Protein 21.1 g, SaturatedFat 1.8 g, Sodium 87.9 mg, Sugar 0.5 g
CHIPOTLE CRUSTED PORK TENDERLOIN
Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.
Provided by KRAMNODROG
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium-high heat.
- In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
- Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 11.7 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 1.4 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 666.8 mg, Sugar 9.3 g
CHIPOTLE, BEER, AND LIME ROASTED PORK TENDERLOIN
Simple recipe with a few ingredients that is sure to be a crowd pleaser. It made a wonderful roast and the leftovers were turned into really tasty tacos with feta and pickled onions.
Provided by Spiderwoman77
Categories Mexican Recipes
Time 3h40m
Yield 6
Number Of Ingredients 7
Steps:
- Stir beer, lime juice, chipotle peppers, garlic, olive oil, and Worcestershire sauce together in a bowl; let sit 1 hour.
- Place pork tenderloins in a baking dish; pour marinade over tenderloins. Refrigerate 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook in preheated oven until pork is slightly pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 186.3 calories, Carbohydrate 6.1 g, Cholesterol 63.1 mg, Fat 6.7 g, Fiber 0.9 g, Protein 21.1 g, SaturatedFat 1.8 g, Sodium 87.9 mg, Sugar 0.5 g
CHIPOTLE-MARINATED PORK TENDERLOIN WITH BLACK BEAN SALSA
Pork tenderloin is one of the leanest cuts of meat. Here, it's marinated in a chipotle blend, seared in a grill pan, and served with a fiber-rich bean and tomato salsa.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Make the pork marinade: Process chile, garlic, onion, lime juice, vinegar, and oregano in a blender until smooth. Rub marinade all over the pork. Transfer pork to a dish, and cover with plastic wrap. Refrigerate overnight.
- Preheat oven to 350 degrees. Heat a grill pan over high heat. Grill pork until seared on all sides, about 2 minutes per side. Transfer pan to the oven; cook until an instant-read thermometer inserted into center of meat registers 145 degrees, 20 to 25 minutes. Let pork stand at room temperature 5 to 10 minutes before slicing.
- Meanwhile, make the salsa: Stir together the black beans, tomatoes, onion, cilantro, lime juice, chile, and cumin in a small bowl. Serve with the pork.
CHIPOTLE, BEER, AND LIME ROASTED PORK TENDERLOIN
Simple recipe with a few ingredients that is sure to be a crowd pleaser. It made a wonderful roast and the leftovers were turned into really tasty tacos with feta and pickled onions.
Provided by Spiderwoman77
Categories Mexican Recipes
Time 3h40m
Yield 6
Number Of Ingredients 7
Steps:
- Stir beer, lime juice, chipotle peppers, garlic, olive oil, and Worcestershire sauce together in a bowl; let sit 1 hour.
- Place pork tenderloins in a baking dish; pour marinade over tenderloins. Refrigerate 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook in preheated oven until pork is slightly pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 186.3 calories, Carbohydrate 6.1 g, Cholesterol 63.1 mg, Fat 6.7 g, Fiber 0.9 g, Protein 21.1 g, SaturatedFat 1.8 g, Sodium 87.9 mg, Sugar 0.5 g
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