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.
GRILLED MOROCCAN SPICED PORK TENDERLOIN
Butterflied pork tenderloin is rubbed with a flurry of heady spices like cumin, coriander, and cinnamon before being grilled to quick perfection in this easy dinner recipe.
Provided by Grace Parisi
Categories Pork Grill Grill/Barbecue Coriander Cumin
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
- Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135°, about 9 minutes. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices. Serve with warm grilled naan, haloumi and yogurt.
ORANGE-CINNAMON RICE PUDDING
Provided by Food Network Kitchen
Time 40m
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Combine the orange peel, 2 cups water, the butter and a pinch of salt in a saucepan and bring to a boil. Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes.
- Bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil in another saucepan. Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes. Stir in the grated orange zest and 1/4 cup mascarpone.
- Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours.
- Beat the remaining 1/4 cup mascarpone and the confectioners' sugar in a bowl. Remove the cinnamon sticks and orange peel from the pudding. Serve topped with the mascarpone and cinnamon.
CUMIN AND GINGER RUBBED PORK TENDERLOIN
Provided by Anne Burrell
Time 2h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the cumin seeds in a small saute pan and bring to a medium heat. Toast the cumin seeds until they become very aromatic, 3 to 4 minutes. Put the cumin seeds and the crushed red pepper in a spice grinder and pulse until the mix becomes a fine powder. In a small bowl combine the cumin powder with the garlic and ginger. Season the pork with salt and rub with the cumin powder mix. Let the pork hang out in the fridge for 2 hours or up to overnight. Remove from the fridge half an hour before you want to cook it.
- Preheat the oven to 400 degrees F.
- Coat a large saute pan with olive oil and bring to a high heat. Sear the pork on all sides. Put the saute pan with the pork into the oven. Roast the pork, turning it over halfway through the cooking time, 5 to 7 minutes.
- Remove the pork from the oven and let rest for 10 minutes before carving. Slice the pork into 1/2-inch thick slices on the bias.
CINNAMON PORK TENDERLOIN
The marinade for this grilled pork tenderloin is laden with lots of wonderful flavors, like cinnamon, honey and garlic. It turns out perfectly every time and always impresses. -Cathleen Bushman, Geneva, Illinois
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the first six ingredients. Add the pork; seal bag and turn to coat. Refrigerate 4-6 hours. , Drain and discard marinade. Grill pork, covered, over medium heat for 15-20 minutes or until a thermometer reads 160°, turning occasionally. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 76 calories, Fat 2g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 258mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 12g protein.
GRILLED PORK LOIN WITH HERBS, CUMIN AND GARLIC
Pork loin is an excellent cut to grill for a crowd. The cut is larger and more marbled with fat than a lean tenderloin, which is entirely different and should not be used as a substitute in this recipe. The pork loin has a richer flavor and meatier texture. Butterflying a loin helps it cook quickly and relatively evenly over direct heat, which is the easiest way to go on the grill. If you'd rather cook this in the oven, you can broil the meat: Place the pork, opened and flat, on a rimmed baking sheet, and broil it on low for 7 to 12 minutes per side, until done to taste.
Provided by Melissa Clark
Categories dinner, meat, main course
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 417 milligrams, Sugar 0 grams, TransFat 0 grams
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