Grilled Balsamic Garlic Crusted Pork Tenderloin Low Carb Recipes

Steps:

• Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
• Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
• Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
• Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Steps:

• Grill preparation:.
• Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.
• Oven preparation:.
• Preheat oven to 400 degrees.
• Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
• Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Steps:

• Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl.
• Rub the paste all over pork.
• Marinate overnight.
• Preheat oven to 400 degrees.
• Heat canola oil in a large, heavy saute pan over medium-high heat.
• Add pork, and brown all over, about 4 minutes.
• Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes.
• Transfer pork to a cutting board, and let it rest 10 minutes before slicing.

Steps:

• Preheat oven to 400.
• Stir together garlic, sage, salt, pepper and olive oil in a small bowl.
• Rub mixture all over pork.
• Heat a heavy pan over medium-high heat. Add the vegetable oil. Add pork and brown on all sides, about 4 minutes.
• Transfer to oven. Roast pork, turning occasionally, until a thermometer registers 145 to 150, about 20 minutes.
• Transfer to a cutting board. Tent with foil and let rest 10 minutes before slicing.

Steps:

• Place meat in a large zip lock bag set in a shallow dish.
• For marinade, combine the apple juice, vinegar, shallots, mustard, oil, brown sugar, soy sauce and pepper.
• Pour over the meat and seal the bag. Place in refrigerator. (Or freeze if doing OAMC.).
• Drain meat, reserving marinade. Grill for 15-20 minutes or until meat thermometer reads 160.
• Meanwhile, for the sauce, pour reserved marinade in a medium saucepan.
• Bring to boiling; reduce heat.
• Simmer, covered, about 8 minutes, or until reduce to 2/3 cup. Slice meat and serve with the sauce.

Steps:

• Put all ingredients except pork in a blender or food processeor with salt and pepper to taste.
• Blend.
• Put the pork in a sealable plastic bag and pour the marinade over it.
• Put in the refrigerator for 1-2 days, turning occassionally.
• Let pork stand at room temperature about 30 minutes before cooking.
• Cook over prepared grill turning every 5 minutes until it registers 160 on a meat thermometer (about 15-20 minutes).
• Let stand 5 minutes before slicing.