Tangy Pork Tenderloin Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat the olive oil in a large skillet over medium-high heat. Coat the pork tenderloin with flour, and brown in the hot skillet on all sides. Transfer to a casserole dish. In a medium bowl, mix together the salad dressing, honey and onion soup mix. Slather the tenderloin with this mixture.
• Cover the dish, and bake for 1 1/2 hours in the preheated oven. Pork should be fork tender.

Steps:

• Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
• Prepare the grill for indirect heat.
• Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).

Steps:

• Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2-4 hours. , Grill, covered over medium-hot indirect heat for 25-40 minutes or until thermometer reads 160°.

Steps:

• Place a large piece of double-thickness foil in a shallow dish. Put the pork tenderloin in the center of the foil and season to taste.
• Heat the marmalade, orange zest and juice, vinegar, and Tabasco sauce in a small pan, stirring, until marmalade melts and the ingredients combine. Pour the mixture over the pork and wrap the meat in the foil. Seal the parcel well so that the juices cannot run out. Place over hot coals and grill for about 25 minutes, turning the parcel occasionally.
• For the sauce, heat the oil in a pan and cook the onion for 2 to 3 minutes. Add the bell pepper and cook for 3 to 4 minutes.
• Remove the pork from the foil and place on the rack. Pour the juices into the pan with the sauce.
• Continue grilling the pork for another 10 to 20 minutes, turning, until cooked through and golden.
• In a bowl, mix the cornstarch into a paste with a little orange juice. Add to the sauce with the remaining cooking juices and orange juice. Cook, stirring, until it thickens. Slice the pork, spoon over the sauce, and serve with freshly cooked rice and fresh salad greens.

Steps:

• In a shallow dish, combine soy sauce, teriyaki sauce, liquid smoke, onion powder and garlic powder.

Steps:

• Place tenderloins in a large plastic bag or shallow container.
• In a bowl, combine the remaining ingredients.
• Set aside 2/3 cup of the marinade/sauce.
• Pour remaining marinade over pork; turn to coat.
• Seal or cover and refrigerate for at least 4 hours.
• Grill pork, covered, over indirect med.
• heat for 8-9 minutes on each side until internal temp is 150-155 degrees.
• In a saucepan, warm the reserved sauce.
• Slice pork and drizzle sauce over the top of each serving.

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.

Steps:

• Place tenderloins in plastic bag.
• Combine remaining ingredients in a small bowl; rub over tenderloins.
• Refrigerate 6 hours or overnight.
• Bake, uncovered, at 425 degrees for 25-35 minutes, or until meat thermometer reads 150-155 degrees.
• Cover with foil and let rest for 10 minutes before slicing.