Roasted Pork Tenderloin With Minted Mango Relish Recipes

Steps:

• In a small bowl, combine the first 6 ingredients. Set aside 1/2 teaspoon for relish; rub remaining spice mixture over tenderloins. Place in a lightly greased 13x9-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, in a small bowl, combine the mango, tomatoes, onion, cucumber, cilantro and jalapeno. Combine lime juice and reserved spice mixture; add to mango mixture and toss to coat. Slice pork; serve with relish.

Steps:

• In a resealable plastic bag, combine pork, orange juice, molasses, ginger, and coriander; turn to coat. Marinate 4 to 24 hours.
• Remove pork, discard marinade.
• Heat oven to 450 degrees. Place pork in shallow roasting pan; roast 20 to 25 minutes or until internal temperature is 155 degrees; remove from oven. Let stand 5 minutes before slicing.
• For the relish: Combine all ingredients in a small bowl and serve with pork.

Steps:

• Score the top of the pork loin, with a knife, creating 1/8-inch deep X's. In a bowl combine the rosemary, parsley, thyme, grapeseed oil and salt and pepper, to taste. Coat the pork loin with the herb rub and refrigerate for 20 to 30 minutes.
• Preheat the oven to 400 degrees F.
• Put the pork on roasting rack, in a roasting pan. Roast until the pork is cooked through, about 25 to 30 minutes. Remove the pork from the oven to a cutting board and let it rest until ready to serve.
• In a medium saucepan over high heat, add the beef stock, onion, herbs, wine, sugar and salt and pepper, to taste. Cook until the stock has reduced by 60 percent in volume. Remove from the heat and pour through a strainer, then return it to the pan over medium heat. Add the mango and continue to cook for 10 to 15 minutes, allowing the flavors to blend. Remove from the heat, whisk in the butter and keep warm. Slice the loin, arrange it on a serving platter and serve with the mango sauce.

Steps:

• Heat oil large nonstick skillet over medium heat. Add cumin seeds; stir until brown, about 2 minutes. Add onion and ginger to skillet; sauté until onion begins to brown, about 5 minutes. Add mango, jalapeño and turmeric. Stir until mango is heated through, about 3 minutes. Cool slighlty. Mix in lime juice. Season chutney with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
• Spray barbecue grill with vegetable oil spray. Prepare barbecue (medium-high heat) or preheat broiler. Rub all sides of pork with curry powder; sprinkle with salt and pepper. Grill or broil pork until thermometer inserted into thickest part of pork registers 155°F. turning frequently, about 20 minutes if grilling or 15 minutes if broiling. Transfer pork to work surface. Cut pork crosswise into 1/2-inch-thick slices. Transfer to plates. Sprinkle with cilantro. Spoon chutney alongside.

Steps:

• In a large skillet, heat butter over medium-high heat. Brown pork on all sides. Sprinkle with the salt, pepper and ginger., Place on a rack in a shallow roasting pan. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast from oven; tent with foil. Let stand for 10 minutes before slicing., Meanwhile, in a large saucepan, combine all chutney ingredients. Cook, uncovered, over medium heat for 8-10 minutes to allow flavors to blend, stirring occasionally. Serve with pork.

Steps:

• Preheat oven to 500 degrees.
• Position a rack at the bottom of the oven.
• Mix together the brown sugar, salt, rosemary and pepper.
• Rub the dry brine all over the meat and let infuse for 1 hour.
• Place the tenderloins side by side but not touching in the smallest roasting pan lined with non stick foil.
• Roast for 10 minutes, flip over and roast again until the internal temperature registers 155° on an instant-read thermometer, about 8 minutes more. Let rest for about 10 minutes (the internal temperature should reach 160°).
• If desired deglaze pan with water, wine or apple juice and pour over pork ½-inch-thick slices.

Steps:

• Heat oven to 350ºF.
• Cook and stir bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings; reserve for later use. Add onions to skillet; cook 3 min., stirring occasionally. Add garlic; cook and stir 2 min. Remove from heat; stir in bacon, mangos, cilantro and raisins.
• Place tenderloins, cut-sides up, on cutting board; spoon filling down centers. Roll up, starting at one long side of each; secure with wooden toothpicks. Brush with mayo; roll in cracker crumbs. Heat 1-1/2 tsp. of the reserved bacon drippings in same skillet on medium heat. Add 1 tenderloin; cook 4 min. or until evenly browned, turning occasionally. Place on rack of broiler pan. Repeat with remaining bacon drippings and tenderloin.
• Bake meat 30 min. or until done (145ºF). About 10 min. before meat is done, prepare stuffing as directed on package.
• Remove meat from oven; let stand 3 min. Remove and discard toothpicks from meat before slicing. Serve with stuffing.