Cumin And Ginger Rubbed Pork Tenderloin Recipes

Steps:

• Prepare rice according to package directions adding cinnamon stick and using chicken broth for water.
• Mix together cumin powder, salt and pepper; reserve 1/2 teaspoon. Rub seasoning mix onto pork and grill to desired doneness.
• Melt butter in a medium skillet over medium heat; add reserved cumin mixture, onions, orange juice, and spinach. Saute for 5 minutes. Stir in cooked rice. Serve with grilled pork.

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.

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.

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.

Steps:

• Butterfly the pork by slicing through it horizontally until you almost cut through, but leaving it attached on one side. Open the meat like a book. Depending upon the cut, it should be about 1 to 2 inches in thickness.
• In a blender, purée all of the remaining ingredients, scraping down the sides of the bowl as needed to get a smooth paste. (Add a little water if needed to make the mixture move.) Spread herb paste all over the pork, making sure to cover it thoroughly and evenly. Place the meat in a large resealable plastic bag (folding it back together like a closed book if necessary to fit it in the bag) and let marinate in the refrigerator for at least 8 hours, or up to 48 hours.
• Light the grill or heat to medium. Lay the pork out on the grill so it lies flat (like an open book). Cover grill and let cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to cook on the other side until the center of the meat registers 135 degrees on an instant-read thermometer for medium doneness, about 5 to 8 minutes longer. (The pork will continue to cook as it rests.)
• Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
• Serve the pork slices garnished with red pepper flakes, lemon wedges, and basil and thyme leaves.

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the chili powder, brown sugar, dark chocolate, and coffee in a shallow dish. Coat the pork tenderloin with the mustard, then roll it into the chili powder mixture, coating well. Pat down to make sure the spices stick to the pork.
• Add the oil to a large skillet over medium-high heat until smoking. Quickly sear the pork all over to get a golden brown color, turning constantly so the meat doesn't burn.
• Put the pork loin on a baking sheet and roast in the preheated oven until required doneness is reached, about or 20 to 25 minutes. Remove the loin from the baking sheet to a cutting board and let rest for 5 minutes.
• If needed, add a little more oil to the same skillet that was used to sear the pork. Heat the oil over low heat and stir in the onion. Saute the onion until soft, then add the chicken stock, root beer and apple juice. Simmer until the mixture is reduced to 1/2 the volume. Add the sour cream and stir until well combined.
• Remove from the heat and stir in the butter. The sauce should be thick and glossy. Adjust the seasoning with salt and pepper, to taste. If the sauce is a little spicy, more sugar can be added.
• Slice the pork into medallions and transfer to a serving platter. Serve with the root beer sauce on the side. Enjoy.

Steps:

• Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.
• Bring tenderloin to room temperature, about 1 hour.
• Put oven rack in middle position and preheat oven to 425°F.
• Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
• While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about 1/3 cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer. Serve slices of tenderloin with sauce.