Zesty Pork Tenderloin Recipes

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:

• 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:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown pork, about 2 minutes on each side; remove from the pan., Add wine to pan, stirring to loosen browned bits from the bottom. Bring to a boil; cook until liquid is reduced by about half. Stir in dressing. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened., Return pork to pan; simmer, covered, for 3-5 minutes or until a thermometer inserted in pork reads 145°. Stir in butter. Let pork rest for 5 minutes before serving.

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.

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork; cook until browned, 4-6 minutes. Remove., In same skillet, cook onion and pepper until softened, 2-4 minutes. Add garlic; cook 1 minute. Return pork to pan; stir in chicken stock. Cook, covered, until pork is tender, about 5 minutes., Stir in next 5 ingredients; simmer, uncovered, until sauce is thickened, about 5 minutes. Serve with rice.

Steps:

• Preheat oven to 350 degrees.
• Place the pork tenderloin in a small roasting pan. In a separate small bowl, combine the garlic, ground black pepper, salt and olive oil. Mix this well and spread over the pork.
• Place the carrots and potatoes around the meat. Combine the soy sauce and 1 cup water in a separate small bowl and pour over the vegetables around the roast. Cover all tightly with foil.
• Bake at 350 degrees F for 1 to 1 1/2 hours, or until the internal pork temperature reaches 160 degreesF.
• Transfer the roast and vegetables to a serving platter and pour the liquid from the roasting pan into a small saucepan over medium heat.
• In a separate small bowl, dissolve the cornstarch in the remaining 1/4 cup water and add to liquid in pan.
• Stir well and allow sauce to thicken.

Steps:

• Heat grill or oven broiler.
• Heat peach preserves and the honey mustard marinade in a small saucepan over medium-low heat to melt preserves. Set aside.
• Rub 1 tsp of rice seasoning mix on the tenderloin. Cook rice and remaining seasoning according to directions on package.
• Grill or broil tenderloin for 20 minutes, turning once, or until it reaches 160 degrees on a meat thermometer.
• Meanwhile, in a saucepan, bring water to a boil, add snap peas, reduce heat, and simmer for 5 minutes or until crisp-tender.
• Slice pork. Pour peach sauce over and serve with rice and snap peas.

Steps:

• Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
• Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
• Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
• In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
• To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.