LIME MARINATED PORK TENDERLOIN
I don't remember where we got this recipe but it is really good. It's amazing how much flavor the pork picks up in such a short marinating time!
Provided by nmjunko
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Butterfly each pork tenderloin by cutting lengthwise 3/4 of the way through tenderloin, being careful not to cut through completely.
- Open tenderloins; place in ziplock bag.
- In a small bowl, combine remaining ingredients and mix well.
- Pour over tenderloins and turn to coat.
- Seal bag and let marinate at room temperature 10 minutes.
- Cook on grill 12-15 minutes, turning once.
- Cut into serving-sized pieces.
CHILI LIME PORK TENDERLOIN
A delicious zesty and tangy pork terderloin recipe made in an oven cooking bag. I got the recipe from a now defunct Healthy Cooking magazine but it also seems to be from the Reynolds kitchen. This is one recipe my husband requests over and over. Add a salad and your meal is complete. Enjoy!
Provided by Joym624
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Shake flour in the oven bag to prevent it from bursting during cooking. Place the bag in a 13 X 9 X 2 inch baking pan.
- In a bowl, combine the honey, chili powder and lime peel. Pat surface of pork dry. Spread half of the chili mixture evenly over bottom of pork. Add pork to the oven bag. Spread the remaining chili mixture over the top of the pork. Arrange sweet potatoes around pork in an even layer in the bag.
- Close the bag with the nylon tie. Cut six 1/2-inch slits inthe top of the bag.
- Bake 1 to 1 1/2 hours or until meat thermometer reads 160 degrees F. Slice pork and spoon juices over it before serving.
Nutrition Facts : Calories 268.1, Fat 8, SaturatedFat 2.7, Cholesterol 93.6, Sodium 115.5, Carbohydrate 18.1, Fiber 2.1, Sugar 8.6, Protein 30.2
GRILLED OR PAN ROASTED PORK TENDERLOIN IN HONEY LIME CHIPOTLE MARINADE RECIPE - (4.6/5)
Provided by kayjayjohnson
Number Of Ingredients 10
Steps:
- Trim tenderloins of fat and silver skin as much as possible. Place in a large ziploc bag or other container to marinate. In a bowl combine lime juice, zest, honey, salt, and garlic powder. Stir to combine, then pour half over tenderloins, reserving half for sauce. To tenderloins add chiles and adobo sauce. Seal and marinade in fridge. About 30 minutes before you are ready to cook, remove pork from fridge and allow to come to room temperature. Preheat oven to 425°F. In a large, heavy oven-proof skillet (like a cast iron skillet), heat enough oil to coat over medium high temperature. Remove tenderloins from marinade and sear in hot skillet on all sides. Place the skillet in the oven and roast tenderloins for about 15 min. Check temperature with an instant read thermometer. Remove pork from the oven at approximately 140-145, cover pork in skillet with foil. Let rest on the counter for 5-10 minutes or until temperature rises to 150. Remove pork to a cutting board, pour reserved lime juice mixture into skillet with meat juices and heat on high. Allow sauce to reduce and thicken slightly, then pour over sliced pork tenderloins. If you don't have enough sauce or it thickens too much you can add a little water and continue simmering it until it is the quantity and thickness you want. Garnish with freshly chopped cilantro. If you choose to grill, start at step 5 and grill your tenderloins about 15 minutes. Remove from the grill to a platter at 140°F. Pour reserved lime juice mixture over meat and cover with foil. Allow to rest 10 minutes. Then slice, garnish with cilantro and serve.
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- Preheat oven to 400 degrees. Cover the bottom of the roasting pan with a sheet of foil wrap (for easy cleaning). Scatter the sliced onion, and add a cup of water to the roasting pan. Place tenderloin on a roasting rack, inside the prepared roasting pan.
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- Combine all ingredients except tenderloins in medium bowl. Place tenderloins in resealable plastic food bag. Pour in marinade; seal tightly. Place bag in 13x9-inch pan; refrigerate 8 hours or overnight.
- Heat oven to 425°F. Remove tenderloins from marinade; reserve marinade. Place tenderloins into greased 13x9-inch baking dish. Bake for 35 to 45 minutes or until meat thermometer reaches 160°F. Let stand 10 minutes.
- Meanwhile, cook remaining marinade in 1-quart saucepan over medium heat until mixture comes to a full boil (2 to 3 minutes). To serve, slice tenderloins on the diagonal. Serve with heated marinade.
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