Currently viewing the tag: "Pork Tenderloin"
Grilled Herbed Pork Tenderloin

Grilled Herbed Pork Tenderloin

Puréeing the marinade in a food processor allows it to really soak into the tenderloin, giving it great citrus flavor. You can also cook the tenderloin in the oven–just allow for a slightly longer cooking time, and be sure to test doneness with a meat thermometer.

Tip: Pat the tenderloin dry with paper towels before grilling to prevent flare-ups.

The quick marinade of oregano, sage, orange juice, and honey permeates this simple grilled pork tenderloin with fresh flavor. Pair with your favorite sides like potato salad, corn on the cob, or fresh tomato slices for an easy summer dinner.

Yield: 8 servings (serving size: 3 ounces pork)

 

Ingredients:

•  1/4 cup fresh oregano leaves

•  1/4 cup fresh sage leaves

•  1/4 cup fresh orange juice

•  1/4 cup honey

•  1 tablespoon coarsely ground black pepper

•  2 tablespoons grated lemon rind

•  2 tablespoons grapeseed oil

•  1/4 teaspoon salt

•  6 garlic cloves, peeled

•  2 (1-pound) pork tenderloins, trimmed

•  1/4 teaspoon salt

•  Cooking spray

 

Preparation:

1.  Combine first 9 ingredients in a blender or food processor; process until almost smooth. Pour mixture into a large heavy-duty zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

2.  Prepare grill.

3.  Remove pork from marinade. Discard marinade. Sprinkle pork with 1/4 teaspoon salt. Place pork on grill rack coated with cooking spray; cover and grill 25 minutes or until a thermometer registers 160° (slightly pink), turning pork after 15 minutes. Let stand for 10 minutes before slicing.

 

Note:

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

 

Michel Nischan, Homegrown Pure and Simple: Great Healthy Food from Garden to Table, Cooking Light

MARCH 2006

 

 

Source: MyRecipes

 

 

Spanish-Style Brined Pork Tenderloin

Spanish-Style Brined Pork Tenderloin

Marinating the tenderloin in a mixture of sherry vinegar and sugar mixture gives this grilled pork recipe rich, mellow flavor and the paprika rub adds both color and flavor to the finished dish.

Sherry vinegar and paprika give this pork a traditional Spanish flair. Adding vinegar at the end brightens the flavors of the dish.

Yield: 6 servings (serving size: about 3 ounces pork)

 

Ingredients:

•  3 1/2 cups water

•  1/4 cup kosher salt (such as Diamond Crystal)

•  1/4 cup sugar

•  1/4 cup sherry vinegar

•  1 cup ice cubes

•  1 (1 1/2-pound) pork tenderloin, trimmed

•  2 tablespoons paprika

•  2 teaspoons sugar

•  1 teaspoon freshly ground black pepper

•  1 teaspoon chopped fresh sage

•  1 teaspoon chopped fresh thyme

•  2 garlic cloves, minced

•  2 teaspoons olive oil

•  Cooking spray

•  2 teaspoons sherry vinegar

 

Preparation:

1.  Combine first 4 ingredients in a large bowl, stirring until the salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.

2.  Combine paprika and next 5 ingredients (paprika through garlic).

3.  Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

4.  Remove pork from bag, and discard brine. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.

 

Note:

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

 

Bruce Aidells, Cooking Light

JUNE 2004

 

Source: MyRecipes

 

 

Bourbon-Brown Sugar Pork Tenderloin

Bourbon-Brown Sugar Pork Tenderloin

Add rich, mellow flavor to grilled pork tenderloin with a marinade of bourbon, brown sugar, mustard, and soy sauce. Reserve some of the marinade to make a sauce to serve with the pork.

The Twist: It’s a fresh, weeknight-easy spin on Sunday pork roast with gravy. A quick reduction transforms the flavorful marinade into an indulgent sauce.

Yield: Makes 6 to 8 servings

 

Ingredients:

•  2 (1-lb.) pork tenderloins

•  1/4 cup firmly packed dark brown sugar

•  1/4 cup minced green onions

•  1/4 cup bourbon

•  1/4 cup soy sauce

•  1/4 cup Dijon mustard

•  1/2 teaspoon freshly ground pepper

•  1/2 teaspoon cornstarch

 

Preparation:

1.  Remove silver skin from tenderloins, leaving a thin layer of fat. Combine brown sugar and next 5 ingredients in a large zip-top plastic freezer bag; add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.

2.  Preheat grill to 350° to 400° (medium-high) heat. Grill pork, covered with grill lid, 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.

3.  Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.

*1 1/2 lb. flank steak may be substituted. Reduce grill time to 6 to 8 minutes on each side or to desired degree of doneness.

 

 

Southern Living

FEBRUARY 2011

 

 

Source: MyRecipes