TANGY PORK TENDERLOIN
A simple marinade adds sweet flavor and tangy zip to juicy pork. "No one will ever guess there are only four ingredients in this sauce," reports Christopher Bingham of Lansing, Michigan. "For a spicier version, add more chili powder," he recommends.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place pork tenderloins in a large resealable plastic bag or shallow glass container. In a bowl, combine the remaining ingredients; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally. , Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side or until meat juices run clear and a thermometer reads 160°-170°. , In a saucepan, warm the reserved sauce; serve with pork.
Nutrition Facts :
TANGY GRILLED PORK TENDERLOIN
This is a quick, easy and very flavorful recipe. I've made it many times. Plan ahead because the pork needs to marinate.
Provided by Sadie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h40m
Yield 6
Number Of Ingredients 5
Steps:
- Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
- Prepare the grill for indirect heat.
- Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
Nutrition Facts : Calories 267.3 calories, Carbohydrate 35.3 g, Cholesterol 65.3 mg, Fat 3.6 g, Fiber 0.1 g, Protein 23.4 g, SaturatedFat 1.2 g, Sodium 650.5 mg, Sugar 30.9 g
GRILLED PORK TENDERLOIN
Alton Brown's Grilled Pork Tenderloin recipe, from Good Eats on Food Network, stays moist thanks to hours of soaking in a sweet and sharp lime-based marinade.
Provided by Alton Brown
Categories main-dish
Time 6h35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim the pork tenderloin of any excess fat and silver skin.
- Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
- Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
- Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
- Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
- Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.
Nutrition Facts : Calories 200 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 74 milligrams, Sodium 600 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Protein 24 grams, Sugar 12 grams
ASIAN MARINATED GRILLED PORK TENDERLOIN
Provided by Anne Burrell
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
- Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
- Preheat the grill to medium-high heat.
- Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
- Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
- Pork- the other white meat!
GRILLED PORK TENDERLOIN SANDWICHES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Soak the red onion in a bowl of ice water. Mix the mayonnaise, garlic, lemon juice and a pinch of salt in a small bowl; refrigerate until ready to use. Toss the peppers with the olive oil and a pinch of salt in a large bowl and set aside.
- Season the pork with salt, pepper, the paprika and cumin and rub all over. Brush the grill grates with olive oil. Arrange the peppers and pork on the grill and cover. Grill the peppers, turning once or twice, until charred in spots and crisp-tender, 1 to 2 minutes. Remove to a plate. Grill the pork, turning occasionally, until well marked and just cooked through, 12 to 15 minutes; remove to a cutting board to rest, 5 minutes.
- Drain the red onion and blot dry. Thinly slice the pork and arrange on the baguette bottoms. Top with some of the garlic mayonnaise, then the red onion, arugula and bread tops. Serve with the shishito peppers; season with salt.
Nutrition Facts : Calories 670, Fat 27 grams, SaturatedFat 5 grams, Cholesterol 89 milligrams, Sodium 1250 milligrams, Carbohydrate 65 grams, Fiber 6 grams, Protein 43 grams, Sugar 3 grams
THAI-STYLE GRILLED PORK TENDERLOIN
Thin strips of pork tenderloin are marinated in garlic, soy sauce, and fish sauce, and then grilled and served with a spicy sweet and sour dipping sauce.
Provided by Melt Organic Buttery Spread
Categories Trusted Brands: Recipes and Tips Melt® Organic Buttery Spread
Yield 6
Number Of Ingredients 14
Steps:
- For the sauce: Whisk the granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
- For the pork: Combine the Melt®, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine the marinade and pork in a large zipper-lock bag. Seal the bag tightly, toss to coat the pork, and let the pork marinate in the refrigerator for up to 1 hour.
- Weave 2 pieces of pork onto each skewer.
- For a Charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
- For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (Adjust the burners as needed to maintain a hot fire.)
- Clean and oil the cooking grate. Place skewers on the grill and cook until the meat is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
- Transfer the skewers to a platter and let rest for 5 minutes. Remove the meat from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.
Nutrition Facts : Calories 274 calories, Carbohydrate 16.3 g, Cholesterol 84.3 mg, Fat 10.4 g, Fiber 0.4 g, Protein 27.9 g, SaturatedFat 3.8 g, Sodium 995.6 mg, Sugar 14 g
SPICY PORK TENDERLOIN
A flavorful, fast and easy recipe for grilled pork tenderloin. The spice could also be used on chicken or ribs!
Provided by SRYAN1
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 6
Number Of Ingredients 6
Steps:
- In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
- Preheat grill for medium heat.
- Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.
Nutrition Facts : Calories 189.3 calories, Carbohydrate 1.6 g, Cholesterol 84.4 mg, Fat 7.7 g, Fiber 1 g, Protein 27.1 g, SaturatedFat 2.7 g, Sodium 471.8 mg, Sugar 0.2 g
EASY GRILLED PORK TENDERLOIN
"We've been making this dish for years and everyone who tastes it requests the recipe," writes Debbie Wigle of Williamson, New York. "We often double it and serve the leftovers on a mixed green salad."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large resealable plastic bag, combine salad dressing and soy sauce; add pork. Seal bag and turn to coat; refrigerate for up to 4 hours. , Drain and discard marinade. Rub pork with steak seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 171 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 500mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
GRILLED SPICY PORK TENDERLOIN
Tender and full of flavor, this juicy tenderloin couldn't be much more convenient on hectic weeknights. Make ahead the night before, marinate during the day, then grill when you get home. Mary Ann Lee - Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight., In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside., Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 495mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED PORK TENDERLOINS
We do a lot of outdoor cooking during the summer months, and this grilled pork tenderloin recipe is one my entire family loves. -Betsy Carrington, Lawrenceburg, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Drain pork, discarding marinade. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. Freeze option: Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.
Nutrition Facts : Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 671mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
GRILLED PORK TENDERLOIN
This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.
Provided by Cathy Christensen
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Prepare grill for indirect heat.
- Season meat with garlic powder, salt, and pepper.
- Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
- Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g
TANGY GRILLED PORK TENDERLOIN
Make and share this Tangy Grilled Pork Tenderloin recipe from Food.com.
Provided by DrGaellon
Categories Pork
Time P1DT25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large zip top bag. Press out excess air, seal, and refrigerate 1 to 24 hours.
- Set up grill for indirect heat.
- Discard marinade. Grill pork 15-25 minutes, to desired doneness.
Nutrition Facts : Calories 250.7, Fat 6.6, SaturatedFat 2.1, Cholesterol 74.8, Sodium 305.2, Carbohydrate 24.6, Fiber 0.6, Sugar 23.7, Protein 24
MARINATED GRILLED PORK TENDERLOIN WITH SPICY ORANGE VINAIGRETTE AND BLACK BEANS AND RICE
Steps:
- Place the soaked beans in a large saucepan, cover with water, add the ham hock and beer. Cook over medium-high heat until tender, about 11/2 hours. Drain. Heat the olive oil in a large saucepan over medium heat until almost smoking. Add the onions and cook until soft. Add the rice and cook, stirring until it is coated with the oil, about 2 minutes. Add the water and 1 tablespoon salt, stir, and bring to a boil. Lower the heat and simmer until the water is absorbed and the rice is tender. Place the basil, pine nuts and garlic in a food processor and process until smooth. Slowly add the oil to make a smooth paste. Combine the cooked rice and beans in a large saucepan and cover with water, cook over medium heat until almost dry. Add the pesto and stir to incorporate. Stir in the cheese, parsley and season with salt and pepper to taste.
- Heat orange juice in a medium saucepan and reduce to 1/4 cup. Let cool slightly. Combine the orange syrup, vinegar, mustard and ancho chile powder in a blender and blend 30 seconds. With the motor running slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper.
- Combine all ingredients in a blender and blend until smooth. Reserve 1/2 cup of the marinade, pour the remaining marinade into a large baking dish, add the tenderloin and turn to coat. Cover and refrigerate for 4 hours. Preheat grill pan until almost smoking. Remove pork from marinade and grill for 10 to 12 minutes basting with the reserved marinade. Let rest 10 minutes before slicing.
- Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette.
SWEET AND SPICY GRILLED PORK TENDERLOIN
This is my absolute favorite marinade for pork tenderloin. It is simple, sweet, warm flavors and a little spice with some red pepper. Just marinade in a large baggie anywhere from 4-8 hours and grill. You can use an indoor grill, but I prefer outdoor.
Provided by SarasotaCook
Categories Pork
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Marinade -- In a large baggie add all the ingredients, close and shake well. Add the pork tenderloins and let marinade.
- Grill -- Let set at room temp 20-30 minutes to take the chill off and then grill. After grilling cover and rest 5-10 minutes. Slice and enjoy.
SPICY GRILLED PORK TENDERLOIN
I was experimenting in the kitchen the other day, and this is what I ended up with. I topped the tenderloin with sautéed mushrooms and served it with steamed asparagus and white rice. Prep time does not include overnight marinade.
Provided by Rumdrinker25
Categories Pork
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- First, make the marinade.
- Combine soy sauce, sherry, mustard, horseradish, garlic, ginger, red pepper, and onion powder.
- Shake well in a sealed container to blend.
- Place Tenderloin in a 1 gallon ziploc bag.
- Pour marinade over tenderloin in bag and seal.
- Refrigerate overnight, turning occasionally.
- Heat grill to medium heat, about 350-375°F.
- Remove meat from marinade.
- Reserve marinade!
- Grill tenderloin over medium heat about 25-30 minutes or until done.
- Internal temp should reach 170°F to be done.
- While tenderloin is grilling, heat reserve marinade in a saucepan to a boil.
- Combine a little water with a little cornstarch and slowly add to boiling marinade, stirring constantly to achieve a medium bodied sauce.
- When tenderloin is done, slice thinly and arrange on plate.
- Top with sauce & serve.
TANGY PORK TENDERLOIN
Grilled until tender in a parcel of foil, these tasty low-fat pork slices are served with a tangy orange sauce. Serve with freshly cooked rice and fresh salad greens.
Provided by BeccaB3c
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place a large piece of double-thickness foil in a shallow dish. Put the pork tenderloin in the center of the foil and season to taste.
- Heat the marmalade, orange zest and juice, vinegar, and Tabasco sauce in a small pan, stirring, until marmalade melts and the ingredients combine. Pour the mixture over the pork and wrap the meat in the foil. Seal the parcel well so that the juices cannot run out. Place over hot coals and grill for about 25 minutes, turning the parcel occasionally.
- For the sauce, heat the oil in a pan and cook the onion for 2 to 3 minutes. Add the bell pepper and cook for 3 to 4 minutes.
- Remove the pork from the foil and place on the rack. Pour the juices into the pan with the sauce.
- Continue grilling the pork for another 10 to 20 minutes, turning, until cooked through and golden.
- In a bowl, mix the cornstarch into a paste with a little orange juice. Add to the sauce with the remaining cooking juices and orange juice. Cook, stirring, until it thickens. Slice the pork, spoon over the sauce, and serve with freshly cooked rice and fresh salad greens.
Nutrition Facts : Calories 248.6, Fat 8.9, SaturatedFat 2.4, Cholesterol 65.5, Sodium 59.1, Carbohydrate 20.9, Fiber 0.8, Sugar 15.5, Protein 21.2
PORK TENDERLOIN WITH SWEET AND TANGY SAUCE
Make and share this Pork Tenderloin With Sweet and Tangy Sauce recipe from Food.com.
Provided by Oolala
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to medium.
- In a small saucepan stir together the ketchup, brown sugar, soy sauce, gingerroot, garlic and dry mustard; bring to a boil.
- Set aside a 1/4 cup of the sauce in the refrigerator.
- Prepare grill for indirect cooking.
- Cook tenderloin, covered for 20 minutes; brush with the sauce.
- Grill 15-20 minutes more or until meat thermometer reaches 160 degrees F. Slice and serve with reserved sauce.
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