SMOKED PORK TENDERLOIN SANDWICH WITH APPLE SLAW AND APRICOT HABANERO AIOLI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 11h35m
Yield 4 sandwiches
Number Of Ingredients 25
Steps:
- Whisk the salt and sugar into 2 quarts cold water until dissolved. Place the pork into a plastic zipper-topped bag, then pour in the brine. Leave in the fridge 8 hours or overnight.
- Prepare a smoker for cooking at 225 degrees F. Take the pork out of the brine and pat dry. Coat entirely in mustard sauce. Smoke the pork, basting with more mustard sauce every 20 minutes, until the internal temperature registers 150 degrees F, about 2 1/2 hours. Let rest 20 minutes. Slice very thinly into 1/8-inch medallions.
- On the bottom buns, place the Apple Slaw, the sliced pork ribboned high, then the Pickled Red Onions. Schmear the Apricot Habanero Aioli on the top buns. Close and cut! Serve with spicy pickles.
- Whisk together the vinegar, olive oil, Dijon, brown sugar, sesame oil, celery seed and some salt and pepper. Add in the apples, red peppers and chives. Season if necessary and let sit for at least 1 hour.
- Simmer the vinegar with the sugar, salt and 1/2 cup water until the sugar and salt have dissolved. Add in the onions and let sit 8 hours or overnight.
- Whisk together the mayonnaise, apricot habanero sauce, garlic and some salt and pepper.
PEPPER JELLY PORK
Spicy-sweet pork tenderloin: easy to make and a real crowd-pleaser! Serve with a cucumber-red onion salad and soft polenta or cornbread.
Provided by walshmartin
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
- Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
- Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.
Nutrition Facts : Calories 161.2 calories, Carbohydrate 15.5 g, Cholesterol 49.1 mg, Fat 3 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 1 g, Sodium 355.4 mg, Sugar 10.2 g
SMOKED PORK TENDERLOIN WITH SESAME PEPPER JELLY
Another recipe from my Oregon Jr. League cookbook. This sounds amazing. The recipe as written serves 8 to 10, either for a dinner party or enough for a leftovers dinner or two. It sounds like it can easily be reduced. Note: Jelly needs 2 hours to set, this time is reflected in prep time.
Provided by CaliforniaJan
Categories Pork
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat indoor grill or outside barbecue. Rub tenderloins with olive oil. Sprinkle with sesame seeds, ginger, pepper and paprika. Place a meat thermometer in middle, place on grill and cook, basting occasionally with jelly, until temperature reaches 180 degrees. Slice and serve with remaining jelly.
- For Sesame Pepper Jelly: Soften gelatin in water until dissolved. Add brown sugar and bring to a boil, stirring constantly. Add peppers and vinegar and bring back to a boil. Turn off heat. Add sesame seeds and let mixture cool. Refrigerate for 2 hours, until mixture sets.
Nutrition Facts : Calories 344.8, Fat 23.8, SaturatedFat 3.3, Sodium 15.3, Carbohydrate 32.6, Fiber 2.5, Sugar 28.4, Protein 3.2
SESAME PORK TENDERLOIN
"Pork tenderloin gets dressed up for company in this easy-to-fix yet special main dish," writes Sue Mackey from Galesburg, Illinois. "The meat is tender and flavorful. Sesame seeds and ginger go together so well."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the soy sauce, oil, ginger and garlic. Add pork; seal and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally., Drain and discard marinade. Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the honey and brown sugar; spoon over pork. Sprinkle with sesame seeds. , Bake, uncovered, at 425° for 20-25 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before slicing.
Nutrition Facts : Calories 284 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 212mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
SMOKED PORK TENDERLOIN
This is a recipe that was almost perfect when I first created it. Now, after making it a few more time while tweaking it, it's beyond perfection. I never knew that pork could be so tender, juicy, and delicious - not to mention healthy!
Provided by Obsidian468
Categories Pork
Time P1DT2h
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine salt, brown sugar, and water in a marinating container or gallon sized ziplock bag, and mix well.
- Place the pork tenderloin into the water, salt, and brown sugar mixture. Seal container, and let sit in the refrigerator for 24 hours (if using a marinating container, flip the tenderloin after 12 hours). Wait until the tenderloin has fully marinated before continuing.
- Heat grill. Charcoal grills are best for this recipe (and they're all I use). I used about a pound of Kingsford Mesquite Charcoal Briquettes. Place a pile of charcoal on one side of the grill, and let it heat there. This recipe relies on indirect heat. Alternatively, if you have a gas grill, you can use a smoker box with mesquite chips (prepare according to the directions on the package) - just light the side of the grill that you will not be cooking on. Make sure all flames are out on the briquettes, and the coals are glowing brightly. The cooking temperature should be about 200 degrees.
- Coat pork tenderloin with a light coating of mustard.
- Sprinkle dry rub mixture liberally onto the pork tenderloin, and pat it down. Make sure the entire tenderloin is coated.
- Place tenderloin onto the cool side of the grill (the side that is not lit / does not have direct heat). Indirect heat is the key.
- Close the vent on top of the grill and allow the pork tenderloin to smoke/cook for about an hour to an hour and a half. Cooking time may vary depending on the size of the pork tenderloin and grill temperatures. The above time is just an average. Slower cooking yields a more tender and more flavorful end result.
- Once the tenderloin is finished cooking (to an internal temperature of about 170 degrees F.), remove from grill and slice into roughly 1/4" to 1/2" slices and serve.
Nutrition Facts : Calories 362.1, Fat 12.3, SaturatedFat 4.2, Cholesterol 149.7, Sodium 7130.4, Carbohydrate 13.6, Fiber 0.1, Sugar 13.3, Protein 46.7
SPICY PEPPER JELLY-MARINATED GRILLED PORK TENDERLOIN
Steps:
- Rinse the pork, pat dry, remove the silver skin (see Know-how, page 81), and trim any excess fat. Place in a shallow container or large resealable bag.
- Whisk together the pepper jelly, wine, orange zest and juice, vinegar, rosemary, red pepper flakes, and salt and black pepper to taste in a small bowl. Pour the marinade over the pork and turn to coat evenly. (Or, if using a bag, pour the marinade into the bag, seal, and shake to coat the pork.) Cover and place in the refrigerator to marinate for at least 2 hours or overnight. Turn the pork several times to distribute the marinade evenly.
- When ready to cook the pork, prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow. Keep the coals on one side of the grill to create areas of direct and indirect heat (see Know-how, page 151); if using a gas grill, heat just one side on medium.
- Remove the pork from the marinade, reserving the marinade, and season with salt and pepper. Place the pork on the hot grill directly over the coals and cook for 12 to 15 minutes, turning three times and basting often with the reserved marinade. Move the pork away from the coals, close the grill or cover the pork with foil, and cook for another 3 to 5 minutes, until an internal thermometer inserted in the tenderloin reads 145°F for medium (this is what I prefer) or 160°F for medium-well.
- Remove the pork from the grill and transfer to a cutting board. Cover loosely with foil and allow to rest for 5 to 10 minutes before slicing. Cut into 1/4-inch-thick slices and serve warm with additional pepper jelly on the side.
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