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.
CUMIN AND LIME ROASTED PORK TENDERLOIN
Make and share this Cumin and Lime Roasted Pork Tenderloin recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 500°.
- Trim the sliver skin or connective tissue from the tenderloins using a very sharp, thin knife.
- Place tenderloins on a rimmed nonstick cookie sheet; coat them with the lime juice, rubbing the juice into the meat.
- Drizzle olive oil over the tenderloins, just enough to coat (about 2 tablespoons).
- Season the meat with the cumin, coriander, salt, and pepper.
- Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits.
- Roast for 20 minutes; remove from oven and let rest for a few minutes, tented loosely with foil.
- While the pork is cooking, preheat a skillet over med-high heat with 2 tablespoons olive oil and the butter.
- Add in the onions, jalapenos, bell pepper, chopped garlic, corn, salt, and pepper; cook 4-5 minutes, or until the onions are tender.
- Sprinkle with the flour, and continue cooking 1 minute.
- Whisk in the chicken stock and heavy cream; bring mixture to a simmer and then lower the heat to medium-low; cook until it is thick and creamy, about 5 minutes.
- Add in the parsley and cilantro; taste and adjust seasonings with salt and pepper.
- Slice the rested roasted pork; serve with spicy creamed corn.
Nutrition Facts : Calories 827.7, Fat 46.8, SaturatedFat 17.5, Cholesterol 224.4, Sodium 443.3, Carbohydrate 45.5, Fiber 5.5, Sugar 3.5, Protein 61.5
CUMIN AND LIME ROASTED PORK TENDERLOIN WITH SPICY CREAMED CORN
Steps:
- Preheat the oven to 500°F.
- Trim the silver skin or connective tissue off the tenderloins with a very sharp, thin knife.
- Place the tenderloins on a rimmed nonstick cookie sheet and coat them with the lime juice, rubbing the juice into the meat. Drizzle EVOO over the tenderloins, just enough to coat, about 2 tablespoons. Season the meat with the cumin, coriander, salt, and pepper. Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits. Roast for 20 minutes. Remove from the oven and let rest for a few minutes, tented loosely with foil.
- While the pork is cooking, preheat a skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan) and the butter. Add the onions, jalapeños, bell peppers, chopped garlic, corn kernels, salt, and pepper. Cook for 4 to 5 minutes, or until the onions are tender. Sprinkle with the flour, and continue to cook for 1 minute. Whisk in the chicken stock and heavy cream. Bring the corn up to a simmer and then lower the heat to medium low and cook until it is thick and creamy, about 5 minutes. Finish the spicy creamed corn with the parsley and cilantro. Taste and adjust the seasoning with salt and pepper.
- Slice the rested roasted pork and serve alongside the spicy creamed corn.
- Tidbit
- If you like the heat, only remove the seeds from half of the jalapeños.
SPICE-CRUSTED PORK TENDERLOIN WITH ROASTED CITRUS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Combine the coriander, cumin, peppercorns and garlic in a mortar and pestle (or use a heavy skillet, placing spices on cutting board); coarsely crush the spices, and season with salt. Rub the pork tenderloin with the spice mixture.
- Heat the oil in a large oven-proof skillet over medium heat until very hot; add the tenderloin. Cook the pork, turning occasionally, until browned on all sides, about 6 minutes total. Add the limes or lemon, cut-side down, to the skillet. Transfer the skillet to the oven.
- Roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let stand 5 minutes; slice, squeeze the citrus juice over the pork, and serve with pan juices and a favorite side dish.
SPICY PORK ROAST
I work in a kitchen preparing lunch for the students at a small private school. I enjoy cooking and entertaining friends and family. My husband and I often cook the meals together for these gatherings.
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 512mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
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CUMIN AND LIME ROASTED PORK TENDERLOIN
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- Preheat the oven to 425°F. Set a wire rack inside a foil-lined, rimmed baking sheet and coat lightly with nonstick spray.
- Add the cumin, garlic powder, onion powder, salt and a few grinds of black pepper to a small bowl. Stir in the lime zest and olive oil and combine thoroughly.
- Trim any excess fat and silverskin from the tenderloins, then coat them thoroughly with the rub. Using the back of a spoon helps spread the rub evenly over the meat.
- Once coated, place the tenderloins on the prepared baking sheet and set aside for 15 minutes to allow the flavors to penetrate the meat.
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