PEACH AND JALAPEñO-GLAZED PORK TENDERLOINS
Combine the sweetness of peach with the zest of vinegar, ginger and jalapeño chile in a tangy glaze for grilled pork tenderloins - perfect for a scrumptious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Heat grill. In small saucepan, combine preserves, vinegar, chile and gingerroot; mix well.
- Sprinkle pork tenderloins with salt. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until no longer pink in center, turning frequently and brushing with preserves mixture during last 10 minutes of cooking time. Bring any remaining preserves mixture to a boil. Serve with pork.
Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 170 mg, Sugar 24 g
BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN
Steps:
- In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer.
- Meanwhile, prepare the Blackberry Jalapeno Glaze.
- Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.
- Preheat a grill or grill pan to medium heat.
- Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil.
- Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.
- Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.
JALAPENO-HONEY PORK TENDERLOIN
Make and share this Jalapeno-Honey Pork Tenderloin recipe from Food.com.
Provided by Topher
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place pork in a resealable plastic bag set in a shallow dish.
- For marinade, in a small bowl, combine honey, soy sauce, sesame oil, the chopped jalapeno peppers, the ginger, and crushed red pepper.
- Pour marinade over pork. Seal bag; turn to coat pork. Marinate in the refrigerator for at least 12 hours or up to 24 hours, turning bag occasionally.
- Preheat oven to 425 degree F.
- Drain pork, reserving marinade. Place pork on a rack in a roasting pan.
- Roast in oven for 25 to 35 minutes or until juices run clear (160 degree F), brushing once with reserved marinade after 10 minutes of roasting.
- Discard any remaining marinade. Remove and cover with foil; let stand for 10 minutes before slicing.
Nutrition Facts : Calories 221, Fat 6.3, SaturatedFat 1.7, Cholesterol 73.7, Sodium 562.8, Carbohydrate 16.5, Fiber 0.3, Sugar 15.8, Protein 24.5
JALAPENO-APRICOT PORK TENDERLOIN
"The perfect blend of spices is what sets this dish apart," says Amber Shea Ford of Overland Park, Kansas. "I like to double the recipe and freeze the second tenderloin for later. The sweet-spicy glaze would also taste delicious over chicken."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Combine the first six ingredients; rub over pork. Cover and refrigerate for up to 2 hours., Place pork in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15 minutes. , In a small bowl, combine the glaze ingredients; spoon 1/4 cup over pork. Bake 5-10 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with remaining glaze.
Nutrition Facts : Calories 378 calories, Fat 11g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 818mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 1g fiber), Protein 35g protein.
PEACH GLAZED PORK TENDERLOIN
Make and share this Peach Glazed Pork Tenderloin recipe from Food.com.
Provided by WendyTN
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a small mixing bowl, stir together thyme, salt and pepper.
- Rub cooking oil into meat and sprinkle herb mixture evenly onto meat.
- Cover and refrigerate 2 hours or overnight.
- For glaze, stir together preserves, Worcestershire and ginger; set aside.
- Place tenderloin on a rack in shallow roasting pan. Roast in a 425°F oven for 30 minutes or until meat thermometer reaches 160°F
- Cover with foil and let sit for 15 minutes before carving. Slice into slices and pour glaze over tenderloin slices and place back into oven until glaze is hot.
Nutrition Facts : Calories 321.5, Fat 9.7, SaturatedFat 3, Cholesterol 99.8, Sodium 219.6, Carbohydrate 25.5, Fiber 0.5, Sugar 17.6, Protein 31.2
JALAPENO POPPER PORK TENDERLOIN
Hope you'll enjoy this jalapeno popper-inspired pork tenderloin! As written, it's not very spicy but could be kicked up a notch by leaving in a few jalapeno seeds or adding more chile powder. Recipe can be easily doubled.
Provided by Elizabeth
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Mix chile powder, garlic powder, sugar, salt, and pepper together in a bowl. Cut a pocket lengthwise down the middle of the pork tenderloin. Apply the spice mixture all over the tenderloin.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a roasting pan.
- Heat olive oil in a skillet over medium heat. Cook jalapenos, flipping occasionally, until tender, 7 to 10 minutes. Sprinkle with cumin. Let cool until easily handled; chop.
- Spread cream cheese inside the pork tenderloin. Add chopped jalapenos. Wrap bacon slices around the tenderloin in a spiral. Secure with kitchen twine. Make sure to tie up tightly to close the pocket.
- Transfer the tenderloin to the skillet. Cook over medium heat, rotating continuously, until golden, about 30 seconds on each side. Place the tenderloin in the prepared roasting pan.
- Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), 30 to 35 minutes. Remove from the oven, cover with foil, and let rest for 10 minutes. Remove kitchen twine and slice, topping with any of the stuffing that may have overflowed in the pan.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 3.8 g, Cholesterol 89.6 mg, Fat 19.5 g, Fiber 0.9 g, Protein 23.5 g, SaturatedFat 8.7 g, Sodium 620.7 mg, Sugar 1.4 g
PORK TENDERLOIN WITH JALAPENO PASTE
The mild flavor of the pork benefits from the heat and spice of the garlic and jalapenos.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Heat grill to high. Lightly oil grill rack. In a blender, process 1/4 cup canola oil, garlic, jalapeno, thyme, salt, coriander, pepper, and cumin until smooth, about 1 minute. Spread paste over tenderloins.
- Grill tenderloins, turning them occasionally, until an instant-read thermometer inserted into the thickest part registers 155 degrees, 10 to 20 minutes.
- Remove from grill; let rest 10 minutes before slicing and serving.
PEPPER JELLY PORK
Spicy-sweet pork tenderloin: easy to make and a real crowd-pleaser! Serve with a cucumber-red onion salad and soft polenta or cornbread.
Provided by walshmartin
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
- Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
- Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.
Nutrition Facts : Calories 161.2 calories, Carbohydrate 15.5 g, Cholesterol 49.1 mg, Fat 3 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 1 g, Sodium 355.4 mg, Sugar 10.2 g
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