GLAZED ROAST PORK TENDERLOIN
An easy, tasty, low fat roast pork tenderloin with a honey-mustard-citrus-spice glaze. From Prevention's The Healthy Cook.
Provided by Barefoot Beachcomber
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine in a small bowl Dijon mustard, honey, orange juice, zest, cinnamon and allspice.
- Set aside.
- Place the pork tenderloin on a rack in a shallow roasting pan.
- Roast in a preheated 325 F oven for 30-45 minutes, or until pork reaches an internal temperature of 160 F.
- During the last 10 minutes of cooking, brush the pork occasionally with the mustard mixture.
- Remove pork from oven.
- Let stand for 5 minutes before cutting crosswise into slices and serving.
Nutrition Facts : Calories 159.7, Fat 4.3, SaturatedFat 1.4, Cholesterol 73.8, Sodium 144.5, Carbohydrate 5.3, Fiber 0.4, Sugar 4.7, Protein 23.8
CRANBERRY-GLAZED PORK TENDERLOIN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes. Remove 3 tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling.
- Meanwhile, rub the pork with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place on the prepared baking sheet and roast, turning once, 15 minutes. Remove the pork from the oven and brush all over with the reserved 3 tablespoons glaze. Continue to roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 5 to 10 more minutes. Let rest 5 minutes, then slice and drizzle with the cranberry glaze.
HONEY-MUSTARD GLAZED PORK TENDERLOIN WITH GRILLED VEGETABLES
Steps:
- In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
- PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
- WINE: Rosemont GSM, Australia
GLAZED PORK TENDERLOIN
Make and share this Glazed Pork Tenderloin recipe from Food.com.
Provided by Brenda.
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- TENDERLOIN:.
- Preheat oven to 325 degrees F.
- Salt and pepper both sides of the butterflied pork tenderloin.
- Mix together the cheese, 1/2 cup dried cranberries, herbs, and garlic.
- Fill tenderloin and wrap.
- Secure with twine.
- Place in a roasting pan seam side down. Roast until the internal temperature reads 160 degrees F (45-60 minutes depending on tenderloin size).
- Remove from oven; place the tenderloin on a plate to rest. In the meantime make the glaze.
- GLAZE:.
- Pour all of the juice out of the roasting pan and into a saucepan. Place on stovetop on medium high heat and bring to a boil.
- Cook for about 2 minutes or until slightly reduced.
- Add all glaze ingredients except the butter. Bring to a boil.
- Remove from heat, add the butter, stir until dissolved and sauce is glossy.
- Remove the twine from the tenderloin. Place the tenderloin on a serving platter. Pour glaze over pork and serve.
Nutrition Facts : Calories 372.1, Fat 10.7, SaturatedFat 5.3, Cholesterol 71.4, Sodium 368.3, Carbohydrate 52.4, Fiber 3.1, Sugar 47.5, Protein 18.4
HONEY GLAZED PORK TENDERLOIN
Pork tenderloin basted with an Asian-style sauce. So easy and so good!
Provided by SAHMCOOK
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
- Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
- Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 209.5 calories, Carbohydrate 18.9 g, Cholesterol 48.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 18.5 g
APRICOT-GLAZED PORK TENDERLOIN
We know them as sweet spreads for toast. But jams and jellies, like this apricot spread, can do so much more.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Heat broiler; set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 minutes.
- Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
- Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5 to 10 minutes more.
- Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.
MUSTARD-GLAZED PORK TENDERLOIN
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Provided by Marian Burros
Categories dinner, easy, quick, steaks and chops, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the tenderloins dry with paper towels.
- Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
- Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
- Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams
BALSAMIC-GLAZED PORK TENDERLOIN
Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. -Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.
Nutrition Facts : Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.
GLAZED AND STUFFED PORK TENDERLOIN
I couldn't find the perfect glazed and stuffed pork tenderloin, so I decided to give it a try on my own. This recipe is awesome!
Provided by TPATNO
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h45m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut a lengthwise slit 3/4 of the way through pork tenderloin and spread tenderloin open. Pound the meat flat and to 1/4-inch thickness with a meat mallet.
- Heat canola oil in a large skillet over medium heat and brown the flattened tenderloin in the hot oil, about 5 minutes per side. Transfer tenderloin to a plate.
- Heat butter in skillet over medium heat and cook and stir celery and onion in the hot butter until tender, about 8 minutes. Stir bread crumbs, parsley, 1 teaspoon garlic powder, rosemary, salt, and black pepper into the celery and onions.
- Open the tenderloin and spread the bread crumb mixture over the meat to within 1/2 inch of the edge. Fold the tenderloin over the stuffing and tie together with kitchen string; place into a shallow roasting pan.
- Stir cranberry jam, jalapeno pepper jam, garlic, and garlic powder together in a bowl; spread mixture over the tenderloin.
- Bake in the preheated oven until the jam mixture has baked into a glaze and an instant-read meat thermometer inserted into the middle of stuffing reads 160 degrees F (70 degrees C), 50 to 60 minutes. Let meat stand 5 minutes before untying and slicing.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 36.7 g, Cholesterol 78.5 mg, Fat 15.6 g, Fiber 2.1 g, Protein 23 g, SaturatedFat 6.1 g, Sodium 390.5 mg, Sugar 12.1 g
GLAZED PORK TENDERLOIN WITH PINEAPPLE
A ginger glaze and broiled pineapple slices give this pork tenderloin dish a succulent, sweet flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Heat broiler. Place pineapple slices on a foil-lined baking sheet.
- In a small bowl, combine hoisin sauce, ginger, garlic, and mustard. Place pork on a broiler pan fitted with a rack. Brush with hoisin mixture; season with salt and pepper.
- Place pork in broiler, about 4 inches from heat; place pineapple in oven. Broil pork until it registers 155 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from broiler (let rest at least 10 minutes before slicing; temperature will rise to 160 degrees as pork sits). Turn pineapple slices; cook until browned in spots, about 10 minutes more.
- Halve pineapple slices; arrange on a platter with sliced pork. Drizzle pork with pan juices; season with salt and pepper. Serve with Quick Ginger Sauce.
Nutrition Facts : Calories 292 g, Fat 6 g, Fiber 1 g, Protein 36 g
PORK TENDERLOIN WITH MAPLE GLAZE
Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf, brussels sprouts and a Gewürztraminer would be nice accompaniments.
Categories Pork Dinner Pork Tenderloin Fall Maple Syrup Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.
- Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.
- Arrange pork slices on plates. Spoon glaze over pork and serve.
GUAVA-GLAZED JERK PORK TENDERLOIN
Jerk is a powerfully complex blend of spices and aromatics redolent with cinnamon, allspice, cumin and chiles. Historically, it's tied to Maroons fleeing enslavement in the Jamaican foothills, and is among the most iconic flavors of the Caribbean. True jerk is grilled over an open fire, and is as much a seasoning as it is an action, because you can "jerk" pork, goat, chicken and even fruits and vegetables. It's often applied to dark, often gamey or gristly cuts of meat that stand up to complex flavors. While not traditional, this leaner, lighter pork is an excellent vessel for jerk. It's especially good when marinated overnight and grilled, but is so simple to prepare it can easily be made for a weeknight celebration. A simple jelly glaze at the end adds sweetness and tang, caramelizing under a quick broil. Pair with rice and peas, maduros or a bright, fresh garden salad.
Provided by Von Diaz
Categories dinner, meat, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Combine the ginger, scallions, garlic, salt and chiles (if using) in a food processor or blender and pulse until finely minced. Add the thyme, sugar, allspice, nutmeg, cayenne, cumin, coriander, lime juice and oil, then blend until the mixture becomes a fine paste.
- Using a clean towel or paper towels, pat the pork tenderloin dry. Using a sharp paring knife, cut a series of deep holes into the meat.
- Transfer the pork to a zip-top bag or container with a tight lid, and pour over the marinade. Let sit for at least 10 minutes on the countertop, or refrigerate overnight if possible. Bring to room temperature before continuing.
- When ready to cook, heat the oven to 400 degrees, adjusting your rack to the top third of the oven. Line a rimmed baking sheet with foil, then set a little water in a small pot and bring to a boil.
- Place the tenderloin in the center of the pan and put the pan on the center rack of the oven. Roast until the internal temperature is 145 degrees in the thickest part, flipping every 10 minutes, for about 25 minutes to evenly brown the outside.
- Mix the guava jelly and lemon juice with 1 tablespoon of the boiling water, and use a fork to break up then stir to form a glaze.
- Increase the oven heat to a high broil. Carefully pull the pan out of the oven, and brush the tenderloin with the glaze. Broil in the upper third of the oven 5 to 7 minutes, until it's a toasty dark brown with some charred spots, brushing once more with any remaining glaze if desired.
- Remove the pan from the oven and set the tenderloin on a carving board to rest for about 5 minutes. Cut into slices and pour over any juices that remain.
CIDER-GLAZED PORK TENDERLOIN
This is a super-easy recipe full of sweet fall flavor. The maple flavor really shines through. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic exchanges
More about "glazed pork tenderloin recipes"
SIMPLE GLAZED PORK TENDERLOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (12)Total Time 45 minsCategory Entree, DinnerCalories 357 per serving
10 BEST GLAZED PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
3/5 (1)
HONEY SOY GLAZED PORK TENDERLOIN RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
ISLAND GLAZED PORK TENDERLOIN - CREME DE LA CRUMB
From lecremedelacrumb.com
CHERRY-GLAZED PORK TENDERLOIN - MOM TO MOM NUTRITION
From momtomomnutrition.com
PORK TENDERLOIN WITH HONEY GARLIC SAUCE | RECIPETIN EATS
From recipetineats.com
WHISKY GLAZED PORK TENDERLOIN - KYLEE COOKS
From kyleecooks.com
STRAWBERRY JALAPENO GLAZED PORK TENDERLOIN » LOCAL FOOD ROCKS
From localfoodrocks.com
COOKING LIGHT PORK TENDERLOIN RECIPE - THERESCIPES.INFO
From therecipes.info
MAPLE-GLAZED PORK TENDERLOINS | RICARDO
From ricardocuisine.com
CHOLULA GLAZED PORK TENDERLOIN
From cholula.com
BEST ORANGE ROSEMARY GLAZED PORK TENDERLOIN RECIPES | QUICK …
From foodnetwork.ca
FIG GLAZED PORK TENDERLOIN | FOOD CHANNEL
From foodchannel.com
EASY ONE PAN SWEET GINGER GLAZED PORK TENDERLOIN
From thebusybaker.ca
MISO GLAZED PORK TENDERLOIN - RECIPE! - LIVE. LOVE. LAUGH. FOOD.
From genabell.com
BEST GLAZED PORK TENDERLOIN RECIPE - DELISH
From delish.com
GLAZED PORK TENDERLOIN WITH CUMIN-SPIKED CORN PUREE - FOOD
From foodandwine.com
HONEY GLAZED PORK TENDERLOIN | KITCHN
From thekitchn.com
PORK TENDERLOIN WITH STICKY LIME GLAZE | CANADIAN LIVING
From canadianliving.com
ROASTED PORK TENDERLOIN WITH MAPLE GLAZE | MEL'S KITCHEN CAFE
From melskitchencafe.com
MUSTARD-GLAZED PORK TENDERLOIN - ONCE UPON A CHEF
From onceuponachef.com
HONEY-GLAZED PORK TENDERLOIN AND CARROTS RECIPE | MYRECIPES
From myrecipes.com
SHEET-PAN MAPLE-GLAZED PORK TENDERLOIN WITH SWEET POTATOES AND …
From ricardocuisine.com
APPLE CIDER GLAZED PORK TENDERLOIN | RECIPETIN EATS
From recipetineats.com
10 BEST GLAZED PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
GLAZED ASIAN PORK TENDERLOIN | METRO
From metro.ca
GINGER-GLAZED PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
BALSAMIC GLAZED PORK TENDERLOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST HONEY-GLAZED PORK TENDERLOIN RECIPES | FOOD …
From foodnetwork.ca
DRY GLAZED PORK TENDERLOIN - FOOD NETWORK UK
From foodnetwork.co.uk
THE PORK TENDERLOIN RECIPE I KEEP COMING BACK TO | KITCHN
From thekitchn.com
HONEY-GLAZED PORK TENDERLOIN | CANADIAN LIVING
From canadianliving.com
PEACH GLAZED PORK TENDERLOIN RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
SWEET AND SPICY GLAZED PORK TENDERLOIN {VIDEO} - TIDYMOM®
From tidymom.net
HONEY-LIME GLAZED PORK TENDERLOIN - 2 SISTERS RECIPES BY ANNA …
From 2sistersrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #pork #oven #roast #dinner-party #fall #holiday-event #seasonal #meat #equipment
You'll also love