CHIPOTLE PORK TENDERLOIN WITH ORANGE SALSA
Pork tenderloin deserves a salsa as special as it is! This one, made with seedless navel oranges and chopped cilantro, definitely fits the bill.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix dressing, chipotle pepper puree and sugar. Reserve 1/4 cup of the dressing mixture; refrigerate until ready to use. Pour remaining dressing mixture over meat in shallow dish. Refrigerate several hours or overnight to marinate.
- Preheat oven to 425°F. Remove meat from marinade; discard marinade. Place meat in shallow baking dish.
- Bake 25 minutes or until meat thermometer inserted in center registers 160°F, brushing with the reserved 1/4 cup dressing mixture after 15 minutes. Meanwhile, combine remaining ingredients. Cut meat into 1/2-inch-thick slices. Serve with the orange salsa.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 140 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 9 g, Protein 18 g
CHIPOTLE CRUSTED PORK TENDERLOIN
Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.
Provided by KRAMNODROG
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium-high heat.
- In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
- Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 11.7 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 1.4 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 666.8 mg, Sugar 9.3 g
ORANGE-CHIPOTLE GLAZED PORK TENDERLOIN
When I found my mom's old recipe for orange chipotle glazed pork tenderloin, it caught my attention and for some reason I really don't rememebr her making It. Boy, am I ever glad that I listened to my instincts and tried this recipe. I kept eating until I was so stuffed that I felt like throwing up - it is that good!
Provided by kmergirl
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Place honey, chipotle peppers, chipotle sauce, sriracha and soy sauce together in a food processor and blend until smooth. If you don't have a food processor, finely mince chipotle peppers and whisk with other ingredients in a large bowl until smooth. Set aside.
- Mix together flour, salt and pepper. Pat tenderloin dry with paper towels. Dredge in the flour mixture and dust off excess.
- Heat oil in pan and add tenderloin. Brown on all sides until a nice brown crust forms on each side.
- Line a rimmed baking pan with foil and place a rack on top of the tray. Place the tenderloin on top of the rack.
- Drain off excess oil from pan and add the honey mixture. Cook for 2 minutes until reduced and thickened.
- Brush tenderloin all over with the sauce and bake for 10 minutes.
- Brush the pork all over again with the sauce and place it back into the oven for 8 minutes.
- Brush the pork again and cook for another 5-10 minutes until pork is cooked. You can use a thermometer and it should register 135-140 degrees at the thickest part (the middle). If you don't have a thermometer, cut a slit in the middle and check to see if it is still red. If it is barely pink, you can take it out.
- Brush again with the glaze and let sit for 10 minutes.
- You can find canned chipotle chilles in adobo sauce in the hispanic section of most grocery stores.
Nutrition Facts : Calories 303.6, Fat 10.8, SaturatedFat 2.7, Cholesterol 74.8, Sodium 1387.6, Carbohydrate 28.1, Fiber 0.5, Sugar 23.3, Protein 24.3
CHIPOTLE-MARINATED PORK TENDERLOIN WITH BLACK BEAN SALSA
Pork tenderloin is one of the leanest cuts of meat. Here, it's marinated in a chipotle blend, seared in a grill pan, and served with a fiber-rich bean and tomato salsa.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Make the pork marinade: Process chile, garlic, onion, lime juice, vinegar, and oregano in a blender until smooth. Rub marinade all over the pork. Transfer pork to a dish, and cover with plastic wrap. Refrigerate overnight.
- Preheat oven to 350 degrees. Heat a grill pan over high heat. Grill pork until seared on all sides, about 2 minutes per side. Transfer pan to the oven; cook until an instant-read thermometer inserted into center of meat registers 145 degrees, 20 to 25 minutes. Let pork stand at room temperature 5 to 10 minutes before slicing.
- Meanwhile, make the salsa: Stir together the black beans, tomatoes, onion, cilantro, lime juice, chile, and cumin in a small bowl. Serve with the pork.
PORK TENDERLOIN WITH ORANGE-CHIPOTLE SAUCE
I'm always on the lookout for pork recipes (DH won't eat chicken) and was thrilled when I found this in an old Bon Appetit magazine! Time indicated does not include marinade.
Provided by Galley Wench
Categories Pork
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Divide pork between 2 resealable plastic bags.
- Pour 1 cup orange juice and 1 teaspoon salt into each bag and seal.
- Turn to coat.
- Chill at least 3 hours, turning often.
- Melt butter in large saucepan over medium-high heat.
- Add shallots; saute until soft but not browned, about 2 minutes.
- Add wine; boil until reduced to glaze, about 10 minutes.
- Add 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be prepared a day in advance and stored in refrigerator.).
- Prepare barbecue (medium-high heat).
- Drain pork; pat dry.
- Grill to desired doneness, turning often, about 18 minutes for medium.
- Transfer to work surface; tent with foil and let stand for 5 minutes.
- Meanwhile, bring sauce to simmer, mix in cilantro, chives and chipotle chiles.
- Slice pork.
- Serve with sauce.
Nutrition Facts : Calories 337.8, Fat 11.6, SaturatedFat 4.6, Cholesterol 110.9, Sodium 582.5, Carbohydrate 17.9, Fiber 0.3, Sugar 12.8, Protein 35.2
CHIPOTLE PORK TENDERLOINS
From Priscilla Gilbert of Indian Harbour Beach, Florida: "This pork tenderloin beats all at a cookout! The recipe came from a family member and is such a treat. Fresh strawberries and avocado in the salsa help cool the tasty heat of the pork."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 9 servings (5 cups salsa).
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the onion, chipotle peppers, lime juice and garlic; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour., Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the strawberries, green onions, cilantro, lime juice and salt. Gently stir in avocado. Serve with pork.
Nutrition Facts : Calories 246 calories, Fat 9g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 173mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
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