Pork Tenderloin With Glaze And Pecans Recipes

Steps:

• 1. Preheat the oven to 350 degrees. Get out all the ingredients needed.
• 2. Sprinkle the pork loin with salt. Heat the butter and oil in a large ovenproof skillet over medium heat. Add the tenderloin and cook for 3 minutes per side or until brown.
• 3. Place the pork loin in the oven Bake for about 30 minutes. While Pork in baking Bring the pecans, maple syrup and coarse mustard to a boil in a saucepan, stirring frequently. Reduce heat and simmer for about 3 minutes or until thickened. Remove from the heat and stir in the vanilla. Carefully remove the meat from the oven and spread the maple, nut mixture on top of the the loin.
• 4. Return the pan to the oven and cook for an additional 20-30 minutes or until 160 degrees is reached on the thermometer.
• 5. Remove the tenderloin to a serving platter and cover loosely with foil. Let stand for 10 minutes to let all the juice reach all the portions of the meat. Slice the pork and serve with sauce remaining in the skillet and juices on the serving platter.

Steps:

• In a bowl or shallow dish, add the pork, apple cider and 1 teaspoon salt. Turn to coat. Cover and refrigerate 4 hours or overnight., Preheat oven to 425°. Spread pecans on a plate. Drain pork, discarding marinade. In a small bowl, mix honey and mustard; rub over pork. Roll pork in pecans, patting to help nuts adhere., Transfer to a greased 13x9-in. baking dish. Bake 25-30 minutes or until a thermometer reads 145°. Let stand 10 minutes before slicing. Season with salt to taste.

Steps:

• Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.

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.

Steps:

• For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water. Pat dry and set aside.
• Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan. Set aside. Place the egg whites in a small bowl and whip slightly.
• Brush the tenderloins with the whipped egg whites. Then dredge in the breadcrumb mixture, pressing to adhere. Place on a baking sheet. Bake until done, about 25 minutes. Remove from the oven and let rest about 10 minutes prior to slicing.
• For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce.
• To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
• Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
• Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).