EASY MARINATED PORK TENDERLOIN
Make this easy marinade from ingredients you have around the house.
Provided by Lori
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h55m
Yield 3
Number Of Ingredients 6
Steps:
- Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
- Preheat an oven to 350 degrees F (175 degrees C).
- Transfer the pork loin to a baking dish; pour marinade over the pork.
- Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 485.4 calories, Carbohydrate 9 g, Cholesterol 168.7 mg, Fat 24.7 g, Fiber 0.6 g, Protein 55.5 g, SaturatedFat 6.6 g, Sodium 1491.8 mg, Sugar 5.3 g
BEST MARINATED PORK TENDERLOIN
Make and share this Best Marinated Pork Tenderloin recipe from Food.com.
Provided by Emilyrae
Categories Pork
Time 35m
Yield 12 4-ounce portions, 12 serving(s)
Number Of Ingredients 6
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.
MARINATED PORK TENDERLOIN SANDWICHES
Every January, we host a family get-together to watch "the big game" on TV. I'm not much of a football fan, but I do enjoy that annual opportunity to try out new recipes. These tasty finger sandwiches scored a "touchdown" with everyone who tried them! If you don't want to miss a play, you can prepare this appetizer ahead and heat it up at halftime.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the soy sauce, brown sugar, oil, ginger, mustard and garlic. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 12 hours or overnight; turning several times. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill pork, uncovered, on an oiled rack over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a thermometer reads 160°. Baste with remaining marinade during the last 7 minutes of cooking., Let stand for 10 minutes; carve in thin slices and serve on rolls. ,
Nutrition Facts : Calories 112 calories, Fat 4g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 435mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
HERB-MARINATED PORK TENDERLOINS
For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.
Provided by Ina Garten
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
- Preheat the oven to 400 degrees F.
- Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams
HOOSIER PORK-TENDERLOIN SANDWICH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
- Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
- Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
- Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.
- Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.
CITRUS-MARINATED PORK TENDERLOIN
Quick and easy for summertime. Directions for grilling on gas or charcoal grills included. *Prep time includes marinating*
Provided by AZPARZYCH
Categories Pork
Time 3h20m
Yield 1-2 tenderloins, 6 serving(s)
Number Of Ingredients 7
Steps:
- In shallow glass baking dish (or ziploc bag) stir together all ingredients except pork.
- Add tenderloin(s); turn to coat all sides; refrigerate 1-3 hours to marinate turning occasionally.
- Heat grill; remove pork from marinade and discard marinade.
- Place pork on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals; cover grill.
- Grill 20 minutes or until no longer pink in center, turning once.
- Remove pork from grill to platter, cover loosely with foil; let stand 10 minutes before slicing.
Nutrition Facts : Calories 219.5, Fat 7.7, SaturatedFat 2.1, Cholesterol 98.3, Sodium 273, Carbohydrate 4.2, Fiber 0.1, Sugar 3.6, Protein 31.5
SOY-MARINATED PORK SANDWICHES
An easy, spicy sandwich recipe.
Provided by Cooking44
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 44m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk soy sauce, brown sugar, garlic, sambal oelek, sesame oil, and ginger together in a large bowl. Add pork; toss well to coat. Let stand at room temperature, about 15 minutes.
- Whisk rice vinegar, 1 teaspoon oil, and white sugar together in a bowl. Add carrot strips, green onions, and cilantro; toss to coat.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place buns on a baking sheet, cut sides up.
- Heat remaining 1 teaspoon oil in a large skillet over medium-high heat. Add pork; cook, turning occasionally, until no longer pink in the center, 3 to 5 minutes.
- Broil buns in the preheated oven until lightly toasted, 1 to 2 minutes. Top bottom halves of buns evenly with pork and carrot mixture. Cover with top halves of buns.
Nutrition Facts : Calories 596.7 calories, Carbohydrate 86.9 g, Cholesterol 36.7 mg, Fat 15.9 g, Fiber 7.6 g, Protein 30.3 g, SaturatedFat 3.5 g, Sodium 1051.6 mg, Sugar 18 g
MARINATED BEEF TENDERLOIN SANDWICHES
This recipe comes from Paula Deen's "Cooking with Paula Deen" magazine. I have not tried it yet but put here for safe keeping. She suggests this sandwich is served with a Bacon Horseradish Sauce ( Recipe#379292). Pork Tenderloin can be substituted for cost savings.
Provided by jkoch960
Categories Lunch/Snacks
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine soy sauce, oil, Worcestershire sauce, lemon juice, garlic, and pepper. Add tenderloin, seal bag, and refrigerate for at least 8 hours.
- Preheat oven to 425. Line a broiler pan with heavy-duty aluminum foil. Place rack on pan; spray with nonstick cooking spray.
- Drain tenderloin, discarding marinade. Place tenderloin on prepared pan. Bake for 40 to 45 minutes, or until a meat thermometer inserted in thickest portion reads 145. Let stand for 10 minutes before slicing.
- Spread desired amount of Bacon Horseradish Sauce over botttoms of buns. Top with desired amount of arugula. Top with sliced tenderloin. cover with bun tops. Serve immediately.
GRILLED PORK TENDERLOIN SANDWICHES
"I got the recipe for these quick-fixing pork sandwiches from a friend at work years ago. I'm always asked for it when I serve it to someone new." -Geri Bierschbach of Weidman, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain pork, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over indirect medium heat for 25-40 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., In a small bowl, combine the mayonnaise, sour cream, lemon juice, sugar, ground mustard, Dijon mustard and horseradish. Serve pork on rolls with lettuce and mustard horseradish sauce.
Nutrition Facts : Calories 382 calories, Fat 10g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 528mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
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