SPICY PORK TENDERLOIN WITH MANGO SALSA
Cool, sweet mango salsa melds with the spicy rub on this pork tenderloin for a delicious, bold-flavored main dish. The colors and presentation are elegant. -Carolyn Cartelli, Parsippany, New Jersey
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings (2 cups salsa).
Number Of Ingredients 14
Steps:
- Rub pork with oil. Combine the pepper, paprika, salt, garlic powder, chili powder, cinnamon and cayenne; rub over pork. Refrigerate for 30 minutes., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the mango, cilantro, lime juice and honey; serve with pork.
Nutrition Facts : Calories 222 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 345mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
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 MARINATED PORK TENDERLOIN WITH GRILLED MANGO SALSA
Make and share this Chipotle Marinated Pork Tenderloin With Grilled Mango Salsa recipe from Food.com.
Provided by Danny Beason
Categories Lunch/Snacks
Time 40m
Yield 1 pork tenderloin
Number Of Ingredients 16
Steps:
- Combine ingredients for marinade in food processor and blend.
- Pour over pork tenderloin and marinate for at least 3 hours and up to overnight.
- Preheat grill and cook tenderloin to desired temperature.
- Remove pit from mango and brush with oil.
- Grill green onion and mango for just a few minutes to soften and impart grilled flavor.
- Cut grapes and tomatoes in quarters and dice mango and green onion.
- Dress with a splash of cider vinegar, honey and chopped cilantro.
- Enjoy!
PORK ROAST WITH MANGO SALSA
"When my son and his wife were married in our backyard, I served this special roast at the rehearsal dinner," writes B.J. Wall from Lanexa, Virginia. "It can be prepared on the grill or in the oven, but grilling enhances the flavors. The fruit salsa perfectly complements the pork's tasty herbal rub."
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine the first nine ingredients. Rub over the roast. Place in a shallow baking dish; cover and refrigerate for 3 hours or overnight. In a large bowl, combine the salsa ingredients; cover and refrigerate until serving., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. If baking the roast, place on a rack in a shallow roasting pan. , Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/4 hours or bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°. , Cover loosely with foil and let stand for 15 minutes before slicing. Serve with salsa.
Nutrition Facts : Calories 256 calories, Fat 11g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 218mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
PORK TENDERLOIN WITH CHIPOTLE-MARMALADE SAUCE
From Bon Appetit. Dont let all the steps scare you off. I cut this recipe in half very easily. The chipotles give it a nice kick, so you may want to adjust the amount a little to you taste. Very nice recipe.
Provided by IHeartDogs
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.
- Preheat oven to 425 degrees.
- Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
- Add shallots and sauté until tender, about 4 minutes.
- Add reduced stock mixture, marmalade and chipotle chilies and simmer until mixture is reduced to 2 cups, about 5 minutes.
- Mix 1 tablespoon water and cornstarch in small bowl and whisk mixture into stock mixture.
- Stir until sauce boils and thickens, about 5 minutes.
- Season to taste with salt and pepper.
- (Sauce can be prepared 1 day ahead. Cover and refrigerate.).
- Sprinkle pork with salt and pepper.
- Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat and add pork and cook until brown on all sides, about 4 minutes.
- Transfer skillet to oven and bake until thermometer inserted into pork registers 155°F, about 15 minutes.
- Let pork rest 5 minutes.
- Bring sauce to simmer.
- Slice pork into 1/2-inch-thick medallions, arrange on plates and spoon sauce over and serve.
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-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 MARINATED PORK TENDERLOIN
Found this in Yahoo. Easy to make, fabulous taste. I used pork loin chops and marinated it overnight (6 chops about 2 pounds). Plus I used fresh squeezed orange and lime juice, and added a bit more adobo sauce than the recipe recommended. When using pork loin chops you have to watch how long you grill so it won't be dry shoe leather (3-4 minutes per side depending on the thickness).
Provided by Pi-E8216
Categories Pork
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine chipotle and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.
- Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
- NOTE: you can use the same marinade for a 1 pound tenderloin, however, the cooking time will be longer.
Nutrition Facts : Calories 194.3, Fat 6.5, SaturatedFat 2.2, Cholesterol 74.8, Sodium 348.7, Carbohydrate 9.6, Fiber 0.6, Sugar 5.7, Protein 24.1
GRILLED CHIPOTLE TENDERLOIN
Spicy Mexican-inspired marinade for an excellent grilled pork tenderloin. Serve as a main dish or slice as appetizers. This even tastes great cold.
Provided by newtx3
Categories World Cuisine Recipes Latin American Mexican
Time 6h50m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk cilantro, chiles, garlic, honey, lime juice, soy sauce, and cumin together in a bowl and pour into a resealable plastic bag. Add pork tenderloins, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
- Remove tenderloins from the marinade and shake off excess. Discard the remaining marinade and bring pork to room temperature, 20 to 30 minutes.
- Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
- Grill tenderloins on the preheated grill until slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 185.1 calories, Carbohydrate 16 g, Cholesterol 61.1 mg, Fat 3.4 g, Fiber 0.7 g, Protein 22.7 g, SaturatedFat 1 g, Sodium 324.9 mg, Sugar 13.2 g
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- In a small saucepan, combine the chipotles and their sauce with the garlic, orange zest, orange juice, lime juice, red wine vinegar, tomato paste, oregano, cumin and pepper. Simmer over high heat until reduced by one-third, about 3 minutes. Transfer the contents of the pan to a food processor and puree until smooth. Let cool before using.
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