Kicked Up Island Pork Tenderloin Recipes

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Stir together salt, pepper, chili powder, cumin and cinnamon.
• Coat the pork with the spice rub.
• Heat 1 tablespoon of oil in a 12 inch skillet, over relatively high heat, and brown pork, turning every 30 seconds for 4 minutes.
• Stir together brown sugar , garlic, and tabasco and pat onto top of the tenderloin.
• Place pork in roasting pan and cook for 20 minutes.

Steps:

• Cut roast in half. Place onion in a 4- or 5-qt. slow cooker. Add pork. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the sugar, lime juice, soy sauce, brown sugar, teriyaki sauce, garlic, ginger, curry, salt, pepper, bay leaf and reserved juice. Pour over roast., Cover and cook on low for 5-6 hours or until a thermometer reads 160°. Add pineapple during the last hour of cooking., Remove the meat, onion and pineapple to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juice to a small saucepan and bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Steps:

• Pre-heat oven to 350 degrees.
• Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
• Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.
• Make glaze and roast pork:.
• Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.).
• Make vinaigrette while pork roasts:.
• Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
• Prepare salad ingredients while pork stands:.
• Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
• Assemble salad:.
• Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

Steps:

• Make the Lime Pickled Onions - Mix all ingredients in a bowl until dissolved. Put sliced onions in a Zip Loc bag, pour Lime mixture in and chill to marinate. I like to put in fridge overnight
• Combine all ingredients for the Island Pork Rub
• Prepare tenderloins by massaging in the rub. For easy clean up, place a cooling rack coated with non stick spray on a baking sheet lined with foil
• Combine juices, garlic, salt, and chili for the Mojo; set aside 1/4 cup for the Mango Mojo salsa
• Whisk Honey and oil into remaining mojo for the basting sauce
• Combine all ingredients for the Mojo Mango Salsa and chill for 1 hour
• When ready, set oven to broil and broil pork 3 min. baste with sauce, broil 5 min. more. Flip meat over, baste and broil an additional 12-15 min.,basting twice more. When pork reaches 145 degrees in the thickest part, remove from oven, tent with foil ,and let rest for 5 min. Slice into 2" thick steaks
• For the Caribbean Black Beans- Fry bacon in a large fry pan and remove
• Add onion and pepper to bacon grease and saute' for 3min. Stir in garlic and saute' 1 min.
• Stir in reserved bacon, beans, and broth; bring to a boil. Reduce heat and simmer 20 min. Season with salt and pepper.
• Cook 3 cups of white rice
• Serve pork covered in pickled onions, and Black Bean mixture over rice with the Mojo Mango Salsa