Cilantro Pork Tenderloin Recipes

Steps:

• In a large resealable plastic bag, combine the first seven ingredients; add pork. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium-hot heat, for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.

Steps:

• Trim the pork tenderloin of any excess fat and silver skin.
• Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
• Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
• Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
• Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
• Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

Steps:

• Preheat oven to 425°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork with salt and pepper and cook, turning, until browned on all sides, 6-8 minutes. Transfer skillet to oven and cook pork until an instant-read thermometer inserted in thickest part registers 140°F, 10-15 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing; set aside pan drippings.
• Toss dates, orange juice, reserved pan drippings, 3 tablespoons chopped cilantro, and remaining 2 tablespoons oil in a small bowl; season with salt and pepper. Spoon relish over pork and top with cilantro leaves.
• DO AHEAD: Relish (without pan drippings) can be made 4 hours ahead. Cover and chill. Add pan drippings just before serving.

Steps:

• 1. Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all the brine ingredients in a blender, or in a large bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water.
• Place the loin in an extra-large resealable plastic bag, pour the brine over the top, squeeze out any excess air from the bag, and close. Roll the bag to evenly coat the meat. Refrigerate for at least 6 hours, or up to 12.
• 2. Preheat an indirect barbecue with a drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 250°F.
• 3. Combine all of the seasoning blend ingredients.
• Place all of the glaze ingredients in a jar with a tight-fitting lid and shake to combine. Set aside.
• 4. Remove the loin from the brine and lightly pat dry with paper towels.
• Sprinkle the rub evenly on all sides.
• Using your hands or a brush, evenly, but lightly, coat the loin with canola oil.
• Insert a remove thermometer into the center of the meat.
• 5. Place the loin in the cooker and cook until the internal temperature reaches 135°F, about 1 hour and 15 minutes.
• 6. Give the glaze a quick shake to reincorporate any ingredients that may have settled. Brush the loin with the glaze and return to the cooker until the internal temperature reaches 145°F, about 15 minutes. At this point the meat will be slightly pink in the center; cook for an additional 5 to 10 minutes for more well-done.
• 7. Pour about half of the remaining glaze on a cutting board and top with the loin. Let rest for 10 minutes.
• 8. Slice the meat into 1/4-inch slices. Dredge the slices in the glaze, adding additional as needed to coat the exposed sides. Sprinkle with fleur de sel and pepper.

Steps:

• PREHEAT oven to 400°F.
• CUT tenderloin lengthwise almost in half.
• Open; lay flat between two pieces of waxed paper.
• Pound with meat mallet or rolling pin to 1/2-inch thickness.
• PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover.
• Process until coarsely chopped.
• Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth.
• Spread half of cilantro mixture over tenderloin; top with cheese.
• Roll up; secure with string.
• Spread remaining cilantro mixture over top.
• Place on rack in roasting pan.
• BAKE for 55-60 minutes or until internal temperature of 170 F is reached.
• Cool for 5 minutes.
• Remove string; slice.
• Serve with picante sauce.

Steps:

• In a large ziplock baggie, mix the first 7 ingredients. Add pork and coat well. Seal bag and refrigerate over night.
• Grill over indirect heat, on low-med, for 25 to 40 minutes or until meat therm reads 160.
• Slice & serve.