GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE
This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!
Provided by MCabrera75
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
- Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
- Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
- Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g
GRILLED PORK TENDERLOIN WITH MOLASSES AND MUSTARD
This simple sweet-and-tangy grilled pork roast is a perfect dinner for any season.
Provided by Jan Esterly
Categories Mustard Pork Backyard BBQ Dinner Meat Pork Tenderloin Summer Grill/Barbecue Molasses Bon Appétit Pittsburgh Pennsylvania Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
- Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
- Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
- Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.
HONEY-MUSTARD GLAZED PORK TENDERLOIN WITH GRILLED VEGETABLES
Steps:
- In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
- PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
- WINE: Rosemont GSM, Australia
TANGY GRILLED PORK TENDERLOIN
This is a quick, easy and very flavorful recipe. I've made it many times. Plan ahead because the pork needs to marinate.
Provided by Sadie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h40m
Yield 6
Number Of Ingredients 5
Steps:
- Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
- Prepare the grill for indirect heat.
- Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
Nutrition Facts : Calories 267.3 calories, Carbohydrate 35.3 g, Cholesterol 65.3 mg, Fat 3.6 g, Fiber 0.1 g, Protein 23.4 g, SaturatedFat 1.2 g, Sodium 650.5 mg, Sugar 30.9 g
GRILLED PEACH- AND MUSTARD-GLAZED PORK TENDERLOIN
A Betty Crocker cookbook shares a healthy recipe! Fruit preserves and mustard give the zip to low-fat meat.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 6
Steps:
- In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients. Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, at least 1 hour but no longer than 8 hours.
- Heat gas or charcoal grill. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
- In 1-quart saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Cut pork into slices; serve with marinade.
Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 13 g, TransFat 0 g
GRILLED MUSTARD GLAZED PORK TENDERLOIN
Make and share this Grilled Mustard Glazed Pork Tenderloin recipe from Food.com.
Provided by dicentra
Categories Pork
Time 33m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place meat in a large zip lock bag set in a shallow dish.
- For marinade, combine the apple juice, vinegar, shallots, mustard, oil, brown sugar, soy sauce and pepper.
- Pour over the meat and seal the bag. Place in refrigerator. (Or freeze if doing OAMC.).
- Drain meat, reserving marinade. Grill for 15-20 minutes or until meat thermometer reads 160.
- Meanwhile, for the sauce, pour reserved marinade in a medium saucepan.
- Bring to boiling; reduce heat.
- Simmer, covered, about 8 minutes, or until reduce to 2/3 cup. Slice meat and serve with the sauce.
Nutrition Facts : Calories 245.9, Fat 11.7, SaturatedFat 3.1, Cholesterol 87.3, Sodium 151.5, Carbohydrate 6, Sugar 4.5, Protein 27.5
HONEY-MUSTARD GLAZED PORK TENDERLOIN
"Here's a well-seasoned recipe originally for the grill," explains Virginia Smith in Peoria, Illinois. "But we liked it so much that I changed it for the oven just so we could enjoy it all year long!"
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first eight ingredients. Rub over pork. Place in a large resealable plastic bag. Seal bag and refrigerate overnight. , Combine the glaze ingredients. Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°, basting occasionally with glaze. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 263 calories, Fat 7g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 737mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
MUSTARD-GLAZED PORK TENDERLOIN
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Provided by Marian Burros
Categories dinner, easy, quick, steaks and chops, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the tenderloins dry with paper towels.
- Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
- Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
- Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams
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