SPICY GRILLED PORK TENDERLOIN WITH BLACKBERRY SAUCE
Make and share this Spicy Grilled Pork Tenderloin With Blackberry Sauce recipe from Food.com.
Provided by Little Suzy Homemak
Categories Pork
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to 350-400 degrees. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush tenderloins with oil, and rub with seasoning and salt.
- Grill tenderloins, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 155*. Remove from grill and let stand for 10 minutes.
- Meanwhile, whisk together blackberry preserves and next 4 ingredients in a small saucepan, and cook over low heat, whisking constantly, 5 minutes or until thoroughly heated.
- Cut pork tenderloing diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.
Nutrition Facts : Calories 294.3, Fat 8.7, SaturatedFat 2.5, Cholesterol 74.8, Sodium 571.7, Carbohydrate 26.2, Fiber 0.9, Sugar 17.9, Protein 23.9
GRILLED SPICY PORK TENDERLOIN
Tender and full of flavor, this juicy tenderloin couldn't be much more convenient on hectic weeknights. Make ahead the night before, marinate during the day, then grill when you get home. Mary Ann Lee - Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight., In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside., Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 495mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE
I found this recipe many years ago in a Cooking Light magazine, and this is really a winner!! The Blackberry Mustard makes 16 servings, so I freeze the leftover in 1/4 cup servings, and can defrost one or two whenever I fix a grilled meat and am hungry for the sauce. This recipe maybe looks putsy, but I make it lot for company since I can brown it and let it cook for 30 minutes, then finish it off. Everybody always gathers in the kitchen anyway, so I usually put one or two of the guests to work to help finish the meal. The dry rub on the tenderloins makes the blackberry mustard sauce taste even sweeter. I have used both fresh and frozen blackberries in this recipe and both taste great!!
Provided by Sodak1951
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- BLACKBERRY MUSTARD SAUCE.
- Position knife blade in processor, add blackberries.
- Process 1 minute, strain and discard seeds (optional).
- Combine blackberry puree, Dijon mustard, and remaining ingredients in bowl, stir well--yield is 1 cup.
- Store sauce in airtight container in fridge for up to two weeks, if desired.
- OR freeze in 1/4 cup amounts in bottom of muffin tin, after frozen, remove from tin and put in ziploc bag in freezer and date.
- TENDERLOIN.
- Combine 1/2 tsp minced thyme and next 5 ingredients in bowl--stir well.
- Trim fat from pork, rub pork with thyme mixture.
- Place in shallow dish, cover and chill at least 2 hours.
- Coat a non large stick skillet with cooking spray, add oil, and place over medium-high heat until hot.
- Add pork, cook 4 minutes or until browned on all sides.
- Add 1/4 cup chicken broth and 2 Tbsp vinegar to skillet, bring to a boil.
- Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees.
- Remove pork from skillet, set aside and keep warm.
- Add remaining 1 cup chicken broth and brown sugar to skillet, bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 cup.
- Strain mixture, discard solids.
- Place cornstarch in small saucepan, gradually add water, blending with wire whisk.
- Stir in strained broth mixture and 1/4 cup Blackberry Mustard Sauce, bring to a boil over medium heat, and cook 1 minute, stirring constantly.
- Remove sauce from heat; stir in remaining tsp of minced thyme.
- Slice pork in 1/2 inch slices, plate it, and drizzle 2 Tbsp sauce over the top.
Nutrition Facts : Calories 258.2, Fat 9.6, SaturatedFat 2.6, Cholesterol 74.8, Sodium 509.7, Carbohydrate 17.5, Fiber 3, Sugar 13.6, Protein 25.8
GRILLED PORK TENDERLOIN WITH BLACKBERRY SAUCE
The sweet secret to this fresh take on pork tenderloin is all about the sauce: a sophisticated balance of blackberry and spices.
Provided by Chateau Ste Michelle
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 5h25m
Yield 10
Number Of Ingredients 20
Steps:
- Mix vinegar, sugar, salt, paprika, mustard, and pepper together; marinate pork in the mixture for up to 4 hours.
- Heat a medium saucepan over high heat and add olive oil. Stir in garlic, shallots, carrot, and celery; reduce heat to medium-high and saute until vegetables begin to brown and caramelize, about 5 minutes. Add Chateau Ste. Michelle Cabernet Sauvignon to deglaze the pan, stirring well.
- Stir in stock, blackberries, jam, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat to medium and continue cooking until the liquid is reduced by half, about 30 minutes.
- Strain sauce and return to pan. Bring sauce to a boil over high heat; reduce heat to medium. Cook until sauce is reduced by half and thickened, about 5 minutes more. Season to taste with espresso, salt, and pepper.
- Heat grill to medium heat. Brush the pork with 2 tablespoons olive oil and place on grill. Cook for about 15 minutes, turning each side 90 degrees to make a crosshatch pattern. An instant-read thermometer inserted into the center should read at least 150 to 155 degrees F.
- Transfer pork to cutting board and let rest 8 to 10 minutes. Slice and serve with blackberry sauce.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 16.8 g, Cholesterol 94.8 mg, Fat 13.1 g, Fiber 3 g, Protein 33.1 g, SaturatedFat 3.7 g, Sodium 851.9 mg, Sugar 9.4 g
STICKY BBQ-GLAZED PORK TENDERLOIN
This dish is packed with flavor: smoke, sweetness and spice combined with beautifully cooked, silky meat. The contrast is delicious, and using a store-bought barbecue sauce makes it simple and quick to prepare.
Provided by Ree Drummond Bio & Top Recipes
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
- Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
- Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
- Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
- Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
- Heat a grill pan or grill over medium heat.
- Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.
SPICY PORK TENDERLOIN
A flavorful, fast and easy recipe for grilled pork tenderloin. The spice could also be used on chicken or ribs!
Provided by SRYAN1
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 6
Number Of Ingredients 6
Steps:
- In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
- Preheat grill for medium heat.
- Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.
Nutrition Facts : Calories 189.3 calories, Carbohydrate 1.6 g, Cholesterol 84.4 mg, Fat 7.7 g, Fiber 1 g, Protein 27.1 g, SaturatedFat 2.7 g, Sodium 471.8 mg, Sugar 0.2 g
SPICY GRILLED PORK TENDERLOIN
I was experimenting in the kitchen the other day, and this is what I ended up with. I topped the tenderloin with sautéed mushrooms and served it with steamed asparagus and white rice. Prep time does not include overnight marinade.
Provided by Rumdrinker25
Categories Pork
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- First, make the marinade.
- Combine soy sauce, sherry, mustard, horseradish, garlic, ginger, red pepper, and onion powder.
- Shake well in a sealed container to blend.
- Place Tenderloin in a 1 gallon ziploc bag.
- Pour marinade over tenderloin in bag and seal.
- Refrigerate overnight, turning occasionally.
- Heat grill to medium heat, about 350-375°F.
- Remove meat from marinade.
- Reserve marinade!
- Grill tenderloin over medium heat about 25-30 minutes or until done.
- Internal temp should reach 170°F to be done.
- While tenderloin is grilling, heat reserve marinade in a saucepan to a boil.
- Combine a little water with a little cornstarch and slowly add to boiling marinade, stirring constantly to achieve a medium bodied sauce.
- When tenderloin is done, slice thinly and arrange on plate.
- Top with sauce & serve.
SPICY GRILLED PORK TENDERLOIN W/BLACKBERRY SAUCE
WOW what a combination of spices. We love anything with a kick, besides the fact that I love blackberries. For this one, you can also make your sauce with fresh blackberries ( in a homemade blackberry compote), however I just used jam as that is what I had.
Provided by Missy Wimpelberg @MWimpelberg
Categories Pork
Number Of Ingredients 9
Steps:
- Heat the grill to medium-high heat. I like to trim most of the outer skin and fat off, you will want to leave thin layer of fat. Brush the pork with oil and rub with jerk seasoning and salt.
- Grill pork, w/covered lid, for about 10 minutes on each side or until your meat thermometer reads 155 degress. Remove from heat and let stand 10 minutes.
- While the meat is resting, whisk the Blackberry preserves, mustard, orange juice & zest, and ginger in a small saucepan, cook over low heat. You will want to whisk constantly for about 5 minutes.
- Slice meat and drizzle with sauce.
SWEET AND SPICY GRILLED PORK TENDERLOIN
This is my absolute favorite marinade for pork tenderloin. It is simple, sweet, warm flavors and a little spice with some red pepper. Just marinade in a large baggie anywhere from 4-8 hours and grill. You can use an indoor grill, but I prefer outdoor.
Provided by SarasotaCook
Categories Pork
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Marinade -- In a large baggie add all the ingredients, close and shake well. Add the pork tenderloins and let marinade.
- Grill -- Let set at room temp 20-30 minutes to take the chill off and then grill. After grilling cover and rest 5-10 minutes. Slice and enjoy.
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