PICKLED PORK
Provided by Alton Brown
Categories main-dish
Time P3DT23m
Yield about 1 1/2 pounds
Number Of Ingredients 12
Steps:
- Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
PORK TENDERLOIN TACOS WITH PINEAPPLE AND QUICK-PICKLED RED ONIONS
Steps:
- In a container with a tight-fitting lid, combine the onion with the vinegar, ice, and a generous pinch of salt. Close the container and shake to dissolve the salt. Refrigerate while you prepare the pork.
- In a small bowl, whisk the chile powder with the paprika, cumin, garlic powder, coriander, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Set the spice mixture aside.
- Using a sharp knife, butterfly the pork tenderloin: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book on a work surface. Using your palm or a meat mallet, pound the tenderloin to an even thickness. Drizzle the pork with olive oil and season with the spice mixture.
- Heat a large cast-iron skillet, grill pan or griddle over medium-high heat. Add the 2 tablespoons olive oil and then the pork. Cook, flipping once, until charred on the outside and the internal temperature reaches 140 degrees F, 6 to 8 minutes total. Transfer to a carving board and let rest for 5 minutes.
- Meanwhile, warm the tortillas over an open flame or in the microwave; wrap in a clean kitchen towel to keep warm. Carve the pork against the grain and transfer to a platter. Serve the pork in the tortillas with sour cream, cilantro leaves, diced pineapple, hot sauce, and the pickled red onions.
PICKLED PORK TENDERLOIN
Steps:
- Bring the water to a boil in a large saucepan. Add the remaining brine ingredients and set aside to cool. Place the tenderloins in the brine, cover and refrigerate 8 hours or overnight.
- To cook, preheat the oven to 425 degrees.
- Heat the oil in an ovenproof skillet over high heat. Sear the tenderloins all over. Then transfer to the oven and bake for 8 to 10 minutes. Transfer to a cutting board. Cut the meat into 1/4- inch diagonal slices across the grain and fan on serving plates. Top with the Orange Cilantro Salsa and serve.
- Combine the oranges, cilantro, jalapeno, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.
PICKLED PORK TENDERLOIN (PORTUGAL)
From Foods with a Foriegn Flavor textbook, posted for ZWT5... Contributed by Dorothy L. Smith, Virginia, Illinois
Provided by NELady
Categories Pork
Time P2DT20m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Place cubed pork in a crock; cover with equal parts of vinegar and water.
- Add the salt, garlic and pepper.
- Cover and chill for 48 hours.
- Drain and panfry in small amounts of fat until done.
Nutrition Facts : Calories 206.8, Fat 8.2, SaturatedFat 2.8, Cholesterol 99.8, Sodium 461.8, Carbohydrate 0.3, Fiber 0.1, Protein 31.1
PORK TENDERLOIN WITH CHIPOTLE SAUCE & PICKLED RED ONIONS
The ultimate Friday night food, these smoky flavoured wraps will bring the taste of Mexico to your table
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Place the thinly sliced onion in a bowl with juice 1 lime, half the oregano and a pinch each of salt and pepper. Set aside.
- Dry-fry the whole garlic in a non-stick pan until blackened on both sides, about 8 mins, then peel. Heat the grill. Arrange the thickly sliced onion on a baking tray with the tomatoes, cut-side up. Season and grill until blackened, about 8 mins. Tip into a bowl with the garlic, chipotle paste, 1 tsp chilli powder, 1 tbsp sugar and remaining lime juice. Season and whizz in a blender until smooth. Gently heat through in a pan.
- Rub the pork with the remaining chilli powder, oregano, sugar and seasoning. Grill for 5 mins each side until cooked. Serve sliced in warm tortillas with some sauce, the pickled onions and coriander.
Nutrition Facts : Calories 305 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.53 milligram of sodium
More about "pickled pork tenderloin recipes"
20 PORK TENDERLOIN RECIPES | CANADIAN LIVING
From canadianliving.com
CRISPY PORK TENDERLOIN | RICARDO
From ricardocuisine.com
JUICIEST BAKED PORK TENDERLOIN - THE ENDLESS MEAL
From theendlessmeal.com
PORK TENDERLOIN WITH HONEY GARLIC SAUCE | RECIPETIN EATS
From recipetineats.com
PORK TENDERLOIN RECIPES
From allrecipes.com
PORK TENDERLOIN | PORK RECIPES | GORDON RAMSAY …
From gordonramsayrestaurants.com
PORK TENDERLOIN AND SPINACH SALAD WITH PICKLED …
From today.com
OUR 40 FAVORITE PORK TENDERLOIN RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
PICKLE-BRINED PORK TENDERLOIN WITH DILL SAUCE RECIPE
From realsimple.com
5/5 (1)Total Time 3 hrs 5 minsServings 4Calories 394 per serving
BEST DAMN OVEN ROASTED PORK TENDERLOIN - RECIPETEACHER
From recipeteacher.com
30 BEST PORK TENDERLOIN RECIPES FOR DINNER - INSANELY GOOD
From insanelygoodrecipes.com
EASY PORK TENDERLOIN RECIPES & IDEAS - FOOD & WINE
From foodandwine.com
SLOW COOKER PICKLED PORK - SLOW COOKING PERFECTED
From slowcookingperfected.com
STUFFED PORK LOIN - THE BIG MAN'S WORLD
From thebigmansworld.com
SEVEN DAY PICKLED PORK RECIPE | CAMELLIA BRAND
From camelliabrand.com
THE BEST BAKED TERIYAKI PORK TENDERLOIN RECIPE
From sweetcsdesigns.com
PICKLED PORK RECIPES | RECIPELAND
From recipeland.com
PICKLED PORK TENDERLOIN RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
20 PORK TENDERLOIN RECIPES | CANADIAN LIVING
From canadianliving.com
You'll also love