PAN-ROASTED PORK TENDERLOIN WITH ANCHO HONEY GLAZE
Provided by Bobby Flay
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Whisk together the honey, 2 tablespoons ancho, the mustard and chile de arbol in a small bowl until smooth then season with salt and pepper. Set aside. (If you can make this glaze at least 30 minutes before using, it will be more flavorful.)
- Remove the pork from the refrigerator 30 minutes before cooking. Season the pork on both sides with salt, pepper and ancho powder. Heat a few tablespoons of oil in a large ovenproof skillet over high heat until it shimmers. Add the pork and cook on all sides until golden brown and a crust has formed, about 12 minutes total. Brush both sides with some of the glaze.
- Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center registers 140 degrees F, about 12 minutes.
- Brush the top with the glaze several times while roasting. Remove to a cutting board and brush the top of the pork with more glaze. Let rest for 10 minutes then cut into thick slices. Garnish with the chives and scallions and serve.
PAN-ROASTED PORK TENDERLOIN WITH APPLES AND BOURBON
Steps:
- Slice the pork tenderloin into 6 to 7 medallions that are 1/2-to 3/4-inch thick, depending on the shape of the tenderloin.
- Combine the salt, coriander, fennel and pepper in a small bowl and mix well.
- Spread the sliced pork medallions on a plate or baking sheet and season evenly on both sides with the salt mixture (you may not use it all).
- Spread the flour on plate. Dip each of the pork medallions in the flour and pat off any of the excess.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Cook the pork medallions in batches, adding more oil and butter as needed, browning them well on both sides, about 5 minutes total. Remove to a rack to rest. It's ok if the pork is not cooked all the way through at this stage, it will finish cooking in the sauce.
- When all the pork has been browned, pour off the fat in the pan into a small bowl. Add the remaining tablespoon butter and melt over medium-high heat. Add the shallots, thyme sprigs and some salt to the pan and cook until the shallots are softened and starting to get a little color, about 1 minute. Then add the apples and saute, stirring occasionally and adding more butter if necessary, until tender, 2 to 3 minutes more.
- Remove the pan from the heat, add the bourbon and stir to cook off some of the alcohol. Return the pan to the heat and cook, stirring, until reduced by half. Remove the thyme sprigs. Return the pork to the pan along with the chicken stock and season with salt. Simmer until well thickened and reduced, 2 to 3 minutes. Spoon the pork and apples onto plates and drizzle with the sauce.
PINEAPPLE PORK TENDERLOIN
Just a handful of ingredients combine to make this easy, elegant entree of juicy grilled pineapple slices and ginger-flavored pork tenderloin. It's sure to be popular with all ages! Delicious! -Donna Noel, Gray, Maine
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly grease the grill rack., Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing., Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through; serve with pork.
Nutrition Facts : Calories 295 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 523mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges
MINCED PORK OR VEAL TENDERLOIN: SCHWEINS ODER KALBSGESCHNETZELTES
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat heavy saute pan. Then add oil until it begins to smoke. Sear the meat until golden brown, season with salt and pepper. Transfer meat to a strainer. Reserve meat and juice separately.
- Add the butter to the pan. When it begins to brown, add onions, garlic, and chanterelles. Saute over high heat until all the liquid has reduced. Add heavy cream, paprikas, and the juice from the meat. Reduce until sauce has lightly thickened. Add the reserved meat, marjoram and parsley, and season with salt and pepper. Stir in creme fraiche.
- Serve over noodles, on heated plates, and garnish with minced parsley.
GARLIC-TAMARIND PORK LOIN
Marinate a day ahead; this is best on the BBQ. Serve with salad, a nice dinner roll, and grilled vegetables. Yum.
Provided by tjaneschmidt
Categories Meat and Poultry Recipes Pork
Time 8h45m
Yield 2
Number Of Ingredients 7
Steps:
- Mix lime juice, soy sauce, garlic, tamarind paste, sugar, and sambal oelek together in a bowl. Whisk for 1 minute. Poke pork tenderloin with a fork or knife and place in a large resealable plastic bag. Pour marinade into the bag and seal while pressing out the air. Marinate in the refrigerator 8 hours to overnight for best results.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove pork loin from the bag and sear on the preheated grill, 1 to 3 minutes per side. Move to indirect heat until cooked through, 20 to 30 minutes more, depending on thickness.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 21.4 g, Cholesterol 108.5 mg, Fat 14 g, Fiber 0.8 g, Protein 40 g, SaturatedFat 5.2 g, Sodium 1048.3 mg, Sugar 8.3 g
More about "pan roasted pork tenderloin with tamarind pineapple barbeque sauce and buttermilk and cascabel chile onion rings recipes"
PORK LOIN IN TAMARIND SAUCE - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
5/5 (1)Total Time 2 hrs 50 minsCategory Main DishCalories 417 per serving
- Place pork loins in a zip top bag. Pour marinade over the pork loins in the bag and turn them over a few times to coat them evenly.
PINEAPPLE PORK TENDERLOIN - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
4.3/5 (6)Total Time 45 minsCategory Dinner-Pork, Pork Recipes, Pork TenderloinCalories 147 per serving
PINEAPPLE BARBECUE PORK TENDERLOIN - COOKING WITH MARY …
From cookingwithmaryandfriends.com
Estimated Reading Time 2 mins
HOW TO PERFECTLY PAN-SEAR AND THEN OVEN-ROAST PORK …
From delishably.com
PINEAPPLE TAMARIND GRILLED PORK TENDERLOIN | PULO …
From pulocuisine.com
PERFECT PORK ROAST RECIPES - FOOD NETWORK
From foodnetwork.com
ROASTED SHEET PAN BALSAMIC PORK TENDERLOIN - TASTE OF …
From kleinworthco.com
BBQ RIG PINEAPPLE EXPRESS SANDWICH RECIPE | FOOD NETWORK
From foodnetwork.com
Author Chef's Touch BBQ RigSteps 14Difficulty Advanced
PAN ROASTED PORK TENDERLOIN WITH TAMARIND-PINEAPPLE BARBEQUE …
From recipenet.org
PAN ROASTED PORK TENDERLOIN WITH TAMARIND PINEAPPLE BARBEQUE …
From tfrecipes.com
PINEAPPLE PORK TENDERLOIN | RECIPE IN 2023 | GRILLED PORK …
From pinterest.com
PAN ROASTED PORK TENDERLOIN WITH TAMARIND PINEAPPLE SAUCE RECIPE
From cookeatshare.com
ROASTED PORK TENDERLOIN RECIPE (TENDER & JUICY) | KITCHN
From thekitchn.com
PAN SEARED OVEN ROASTED PORK TENDERLOIN - 101 COOKING FOR TWO
From 101cookingfortwo.com
PAN ROASTED PORK TENDERLOIN WITH TAMARIND PINEAPPLE BARBEQUE …
From food-recipe.info
PAN ROASTED PORK TENDERLOIN WITH TAMARIND-PINEAPPLE BARBEQUE …
From foodnetwork.cel29.sni.foodnetwork.com
PAN ROASTED PORK TENDERLOIN WITH TAMARIND-PINEAPPLE BARBEQUE …
From foodnetwork.cel30.sni.foodnetwork.com
GLAZED PORK TENDERLOIN WITH PINEAPPLE - RECIPE GIRL
From recipegirl.com
You'll also love