Limemarinatedporktenderloin Recipes

Steps:

• Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
• Preheat grill for high heat.
• Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

Steps:

• Place pork tenderloin in large ziploc bag.
• Peel and lightly crush garlic.
• Add garlic and ginger to bag.
• Whisk together soy sauce, olive oil and brown sugar in medium mixing bowl.
• Pour over pork tenderloin.
• Marinate in ziploc bag in fridge for up to 3 days.
• (3 days= the most tender pork you've ever had) Remove from bag and discard marinade.
• Grill on BBQ or broil in oven until medium (about 15 minutes).
• Very dark and tasty with a light pink centre.
• Great over rice or with baked potatoes and grilled asparagus.

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.

Steps:

• Score pork with a fork, place in baking dish and set aside. In medium bowl combine all ingredients and stir. Pour over tenderloin and cover. Let sit for at least a half hour. Remove from marinade and cook in a cast iron skillet or on a BBQ for about 10 minutes. Serve.

Steps:

• Preheat oven to 425 degrees F.
• Finely zest the lemons.
• Using a mortar and pestle, work the salt and lemon zest together. Add a few turns of black pepper and 1 tablespoon of olive oil. Stir to blend. Rub the lemon salt mixture all over the pork.
• In a large saute pan heat the remaining 1 tablespoon of olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. (If you have a small pan, sear 1 tenderloin at a time.) Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 6 to 8 minutes.
• Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with Honey Roasted Applesauce.
• Preheat oven to 425 degrees F.
• Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks.
• Heat a medium saute pan on medium-high heat with the butter in it. When the butter begins to brown add the lemon juice and cook for 30 seconds. Stir in the apples and salt. Saute for 3 to 4 minutes until the edges just begin to color. Add the honey and put in oven for about 15 to 20 minutes until the apples are soft and lightly caramelized.
• Mash with a fork for a chunky version, or put in food processor for a smoother sauce. Serve warm, room temperature or cold.
• Yield: 4 to 6 servings
• Cook's Notes: Most applesauce recipes call for cooking the apples on the stovetop from start to finish. I prefer to start them on the stovetop and then finish them in a hot oven. The oven heat concentrates their flavors by drying and caramelizing them slightly. Although I have suggested a couple of apple varieties, you can use what good cooking apples are available in your area.

Steps:

• Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
• Seal bag and refrigerate for up to 24 hours.
• Remove chops from marinade (discard marinade).
• Grill over medium-hot coals for a totoal of 12-15 mins, turning half-wayt thru, or until done.

Steps:

• Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

Steps:

• To make marinade:
• In a blender or small food processor blend marinade ingredients with salt and pepper to taste.
• In a large sealable plastic bag combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.
• Prepare grill.
• Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, turning every 5 minutes, until a meat thermometer registers 160°F., 15 to 20 minutes.
• Transfer meat to a cutting board and let stand 5 minutes before slicing.
• Serve pork with onion marmalade.
• To make the jalapeno onion marmelade:
• In a large heavy skillet cook onions in oil with salt and pepper to taste over moderate heat, stirring, until softened. Add jalapeños and cook, stirring, 1 minute. Add honey or sugar and cook, stirring, 1 minute. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes. Season marmalade with salt and pepper. Marmalade may be made 2 days ahead and chilled, covered. Reheat marmalade before serving.