Grilled Pork Tenderloin And Curry Potato Salad Recipes

Steps:

• For the curry potato salad: Cube the potatoes and boil them in salted water until they are fork-tender, 10 to 12 minutes. Remove and drain.
• Combine the mayonnaise, Dijon and relish in a large bowl. Add the onion, bell pepper, and green onion and toss gently to combine. Add some salt, pepper, curry powder and garlic powder to taste. Add a few dashes of vinegar, then the potatoes. Combine, then top with the chopped egg and sprinkle with cayenne.
• For the pork: Prepare a grill for medium heat.
• Mix together the paprika, cayenne, garlic powder, mustard, onion powder, oregano, sugar, thyme and 1 tablespoon each of salt and pepper in a small bowl. Rub the mixture all over the pork tenderloins. Grill until the internal temperature reaches 145 to 150 degrees on an instant-read thermometer, 15 to 20 minutes. Let the meat rest for 10 minutes before carving.
• Serve the pork with the potato salad.

Steps:

• Preheat a grill to medium high. Butterfly the pork tenderloin: Slice lengthwise down the middle of the pork, cutting about two-thirds of the way through, and open like a book. Pound the pork with a meat mallet or heavy skillet until about 3/4 inch thick. Season with salt and pepper. Mix the fennel, garlic, lemon zest, red pepper flakes and 2 tablespoons olive oil in a small bowl; rub the mixture all over the pork and set aside, 10 minutes.
• Meanwhile, bring a large pot of salted water to a boil and fill a large bowl with ice water. Add the cabbage to the boiling water and cook until bright green and just tender, about 2 minutes. Drain and transfer to the ice water to stop the cooking. When cool, drain the cabbage again and blot very dry with kitchen towels. Combine the cabbage, lemon juice, parsley, walnuts, Parmesan and remaining 1/4 cup olive oil in a large bowl. Toss well and season with salt and pepper.
• Grill the pork until well marked and just cooked through, 4 to 5 minutes per side. Transfer to a cutting board. Divide the cabbage salad among plates. Slice the pork and arrange on top; season with pepper.

Steps:

• Prepare grill for indirect heat.
• Season meat with garlic powder, salt, and pepper.
• Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
• Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

Steps:

• In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
• Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135°, about 9 minutes. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices. Serve with warm grilled naan, haloumi and yogurt.

Steps:

• Pre-heat oven to 350 degrees.
• Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
• Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.
• Make glaze and roast pork:.
• Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.).
• Make vinaigrette while pork roasts:.
• Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
• Prepare salad ingredients while pork stands:.
• Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
• Assemble salad:.
• Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

Steps:

• Marinate (overnight is best).
• Grill for about twenty minutes turning often until not pink inside.
• Serve thinly sliceed w/ potato pancakes and applesauce!
• Enjoy!

Steps:

• In a small bowl, combine all dressing ingredients; cover and chill until serving., Grill pork, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing., Thinly slice tenderloin. Just before serving, place greens on a serving plate; top with oranges and pork. Drizzle with dressing. Sprinkle with nuts if desired.