Southerwestern Pork Tenderloin With Corn Salad Recipes

Steps:

• Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.
• Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves; remove from the heat.
• Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.
• Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.

Steps:

• Heat oven to 350°F. In small bowl, mix all dressing ingredients until well blended. Refrigerate until serving time.
• In shallow roasting pan, place pork on rack. Sprinkle with salt and pepper. Insert meat thermometer so tip is in thickest part of pork.
• Bake uncovered 30 to 40 minutes or until thermometer reads 160°F (medium doneness) and pork has slight blush of pink in center. Cool pork; cut into slices.
• Arrange salad greens, bell pepper, mushrooms and peas on large serving plate. Top with pork. Serve with dressing.

Steps:

• Heat oven to 350°F. Place pork on rack in shallow roasting pan. Sprinkle with 1/4 teaspoon salt and the pepper.
• Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Cool pork; cut into slices.
• Meanwhile, in small bowl, mix yogurt, cilantro, lime juice, oil, sugar and 1/4 teaspoon salt until well blended; set aside.
• On large serving plate, arrange salad greens, bell pepper, mushrooms and peas. Top with pork slices. Serve with dressing.

Steps:

• Place pork in a medium bowl. Add cumin, garlic powder, oregano, salt, and pepper; mix to combine.
• Mix water and tomato paste in a small bowl; pour over pork and mix well. Refrigerate for 20 minutes.
• Heat oil in a large skillet over medium-high heat. Place pork in skillet and brown on all sides, 5 to 8 minutes. Add bell pepper and jalapeno pepper. Cover and cook until peppers are crisp tender and pork is cooked through, about 5 minutes. Add tomato, green onions, and cilantro; cover and cook until heated through, abut 1 minute.

Steps:

• Preheat the oven to 475 degrees.
• Rub the pork all over with the cut clove of garlic. Discard the garlic. Set the meat on a rack in a roasting pan.
• Remove the stems from two anchos and place the chilies in a blender jar. Chop and grind them to a fairly fine powder. Transfer this to a small mixing bowl.
• Stir in the chili powder, cayenne, oregano, thyme, cumin, garlic powder, coriander and celery salt. Stir until completely mixed. Remove a half-cup of the mixture and set aside for sauce. Rub the remainder all over the roast to coat completely.
• Set the roast in the oven and cook for 30 minutes. Transfer the meat from the oven onto a wire rack to cool for 30 minutes. It will still be raw in the center, but the cooking will be finished later; this cooling period will guarantee even cooking and very tender meat. Reduce the oven temperature to 375 degrees.
• While the roast is cooking, start the sauce. Cook the bacon in a large skillet over low heat to render the fat. Remove the bacon from the pan and reserve. Drain off all but about two tablespoons of the fat. Add the minced garlic and saute for one minute. Add the red and green peppers, poblano, ancho, tomatoes and onion. Sprinkle the reserved spice mixture over the vegetables and cook over medium heat, stirring frequently, until they are soft, about 15 minutes. Pour the red wine over the vegetables and cook until the mixture is reduced to just a glaze. Pour in the veal stock and continue cooking over medium heat until the liquid is reduced by about half, about 15 minutes. Crumble the reserved bacon into the sauce. Keep it warm while finishing the roast.
• Return the pork roast to the oven at 375 degrees. Cook 20 to 25 minutes, until a meat thermometer inserted in the center reads 137 degrees. Remove from the oven and transfer to a rack. Let cool slightly before slicing into medallions.
• Serve the roast on a pool of the vegetable sauce, with corn pudding on the side.

Steps:

• Preheat oven to 475 degrees. Prepare Spice-Rubbed Tenderloins: In cup, blend chili powder, cumin, coriander, salt and pepper. Rub tenderloins all over with spice mixture. Place tenderloins on rack in small roasting pan (14" by 10"). Tuck thin ends of tenderloins under, so meat is an even thickness. Roast tenderloins 20 to 25 minutes or until internal temperature of meat reaches 150 degrees on meat thermometer (temperature will rise 5 to 10 degrees upon standing). Meanwhile, prepare Warm Corn Salad: In nonstick 10-inch skillet, heat oil over medium heat until hot. Add onion and cook 5 minutes, stirring occasionally. Add corn and jalapeño, and cook 3 minutes, stirring occasionally. Remove skillet from heat and stir in tomato, cilantro, lime juice, and salt. Makes about 4 cups salad. To serve, spoon corn salad onto platter. Thinly slice tenderloins and arrange over salad. I crumbled some queso fresco over the corn salad. Feta would work, too. Each serving: About 260 cal; 27g pro; 25g carbs; 7g total fat (2g sat); 4g fiber; 67mg chol; 760mg sod.

Steps:

• Whisk oil, vinegar, garlic, and cumin in large bowl and season with salt and pepper. Reserve 1/4 cup vinaigrette. Stir corn, beans, cilantro, and scallions together with remaining vinaigrette. Cover and let sit while grilling pork.
• Season pork with salt and pepper and grill over hot fire until browned on all 4 sides and internal temperature reaches 145 degrees, about 12 minutes. Transfer to cutting board, tent with foil, and let rest for 5 minutes. Slice pork into 1-inch pieces and drizzle with reserved vinaigrette. Spoon corn salad onto individual plates and top with pork. Serve.

Steps:

• Combine corn, green onions, bell pepper, and cilantro in a large bowl.
• Whisk olive oil, vinegar, Dijon mustard, honey, garlic, cumin, and thyme together in a small bowl until well combined. Add dressing to the corn mixture and toss to coat. Refrigerate for 2 hours before serving.

Steps:

• Preheat oven to 400°F . Butterfly the tenderloin by halving the thickness so it opens up like a book into a long, flat piece. Set aside.
• Combine the brown sugar with the chili powder and cumin. Rub over all sides of the meat. Place pork on a lightly oiled ovenproof rack set on a foil-lined baking sheet. Roast, turning once, for 15 minutes (or until internal temperature reaches 160F). Rest for 5 minutes; slice thinly.
• Arrange the shredded romaine on a plate. Top with the sliced pork, corn, red pepper, celery and onion. Drizzle with dressing and serve.

Steps:

• In a large bowl, combine the pork, beans, onion, green pepper, tomato and olives. In a small bowl, whisk the remaining ingredients. Pour over salad; toss gently to coat. Cover and refrigerate for 4-6 hours, stirring occasionally.