Tag: Pork tenderloin

Mexican Adobo Rubbed Grilled Pork Tenderloin

A lean pork tenderloin, rubbed with Mexican adobo and grilled or broiled to give you a great tasting, smoky, tender piece of meat.

Pork tenderloin is the leanest cut of pork, in fact it’s just as lean as a skinless chicken breast, and it doesn’t take long to cook, which makes it perfect for busy weeknights. If you’re tired of making the same ‘ole thing for dinner, this is the answer (and bonus, it’s totally man-friendly).

I was really in the mood for some Cilantro Lime Rice[1], and I thought it was the perfect compliment; I used some lime wedges to squeeze over the pork – delish! I was craving white rice, but I often use brown rice too as a whole grain option. For an even healthier side, last week’s Fiesta Bean Salad[2] would also be fabulous!

This recipe is from the cookbook Simple Food, Big Flavor[3],
by Aarón Sánchez (you may know him as one of the judges on Chopped[4]).
Yesterday I made a batch of Aaron’s Adobo[5] with full intentions of making
this pork dish. I still have a lot of adobo left, so I’m going to use
the rest to grill some pork chops this weekend. It was pretty chilly
yesterday, so rather than making this on my grill, I used my broiler instead.

Mexican Adobo Rubbed Grilled Pork Tenderloin
gordon-ramsay-recipe.com
Servings: 4 • Size: 1/4 • Old Points: 4 • Weight Watcher Points+: 4 pt
Calories: 182 • Fat: 6.5 g • Carb: 3 g • Fiber: 1.5 g • Protein: 27.5 g • Sugar: 0 g
Sodium: 66 mg (without the salt) • Cholest: 81 mg

Ingredients:

  • 18 oz pork tenderloin
  • 3 tbsp Aaron’s Adobo[6]
  • 1 tsp olive oil
  • kosher salt, to taste

Directions:

Rub the olive oil over the tenderloin and pat on the adobo. Set aside about 30 minutes.

Meanwhile, preheat the grill to high, or preheat the broiler. Generously season the pork with salt.

Grill or broil on high until an instant read thermometer inserted in the center reads 145°F, about 20 to 22 minutes. Let the pork rest about 5 minutes before slicing.

References

  1. ^ Cilantro Lime Rice (www.gordon-ramsay-recipe.com)
  2. ^ Fiesta Bean Salad (www.gordon-ramsay-recipe.com)
  3. ^ Simple Food, Big Flavor (www.amazon.com)
  4. ^ Chopped (www.foodnetwork.com)
  5. ^ Aaron’s Adobo (www.gordon-ramsay-recipe.com)
  6. ^ Aaron’s Adobo (www.gordon-ramsay-recipe.com)

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Indonesian Pork Tenderloin

Indonesian Pork Tenderloin

by Pam on May 7, 2013

I was looking for a recipe for a pork tenderloin that used ingredients I had on hand. I found this recipe on Tide and Thyme[1] that looked perfect and so delicious. I let it marinate for several hours before searing it then baking it in the oven. Because the marinade has sugar in it, the meat has a tendency to burn. While the pork baked in the oven, I turned it often so all sides are evenly browned without being burnt. The pork turned out juicy and tender and so delicious. I boiled the marinade and drizzled it over the pork – it was fabulous! It was so flavorful and delicious. It paired nicely with the Indonesian Cucumber Salad[2] that I served it with.

Combine the apricot preserves, minced garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and freshly cracked black pepper in a bowl; whisk until well combined – make sure to break up the peanut butter.  Remove the silverskin from the pork tenderloin (click here for instructions). Place pork tenderloin in large ziploc bag then pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place into the refrigerator and let marinade for at least a few hours up to 8 hours.[3]

Preheat oven to 425 degrees. Preheat oven to 425 degrees. Heat the vegetable oil in a large OVEN PROOF skillet that has been coated in cooking spray over medium high heat. Add the pork tenderloin, and sear on all sides, until it’s nicely browned, about 5-7 minutes. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 150 degrees, about 15 minutes. Side Note: Because the marinade has sugar in it, the meat has a tendency to burn. While the pork bakes in the oven, turn it often so all sides are evenly browned without being burnt. Remove from oven and let sit for 10 minutes before slicing.

While the pork is cooking in the oven, pour the marinade into a small saucepan. Bring to a boil over medium high heat, stirring often. Boil for 2 minutes, then turn off heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro. Enjoy!



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Indonesian Pork Tenderloin




Prep Time: 5 min.

Cook Time: 20 min.



Ingredients:

1 lb pork tenderloin, silverskin removed
1/4 cup apricot preserves
2 cloves garlic, minced
1/2 tsp coriander
1/4 cup soy sauce
1 tbsp rice vinegar
2 tbsp peanut butter
1 lime, juiced
1/4 cup orange juice
1/2 tsp crushed red pepper flakes
Freshly cracked pepper, to taste
1 tsp vegetable oil
1 tbsp fresh cilantro, chopped

Directions:

Combine the apricot preserves, minced garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and freshly cracked black pepper in a bowl; whisk until well combined – make sure to break up the peanut butter. Remove the silverskin from the pork tenderloin (click here for instructions). Place pork tenderloin in large ziploc bag then pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place into the refrigerator and let marinade for at least a few hours up to 8 hours.

Preheat oven to 425 degrees. Heat the vegetable oil in a large OVEN PROOF skillet that has been coated in cooking spray over medium high heat. Add the pork tenderloin, and sear on all sides, until it’s nicely browned, about 5-7 minutes. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 150 degrees, about 15 minutes. Side Note: Because the marinade has sugar in it, the meat has a tendency to burn. While the pork bakes in the oven, turn it often so all sides are evenly browned without being burnt. Remove from oven and let sit for 10 minutes before slicing.

While the pork is cooking in the oven, pour the marinade into a small saucepan. Bring to a boil over medium high heat, stirring often. Boil for 2 minutes, then turn off heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tide and Thyme

References

  1. ^ Tide and Thyme (tideandthyme.com)
  2. ^ Indonesian Cucumber Salad (www.gordon-ramsay-recipe.com)
  3. ^ (click here for instructions) (www.learninghowtocook.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

Pork tenderloin stuffed with prosciutto, mozzarella, baby spinach and sun dried tomatoes; a wonderful dish for the Holidays. Serve this with potato parsnip mash[1], skinny garlic mashed potatoes[2], or creamy cauliflower puree[3] and some roasted vegetables on the side.

Are you ready for the holidays? I’m so behind but I did get around to seeing Santa this weekend. A very excited Madison didn’t cry and even gave Santa a list of what she wanted (which included a pony). I just love this innocent age, I wish I could freeze time.

These next few weeks I’m going to focus on Holiday dishes, sides, appetizers and desserts. I’m still running my mile a day until the New Year (lost track of how many days it’s been), it’s a nice balance to some of the baking that’s happening around here.

Pork tenderloin is perfect for the holidays, and it’s just as lean as chicken breast. I love how the colors of the spinach and sundried tomatoes look so festive when you cut it open. You can easily double this recipe to serve eight. If you’ve never butterflied a tenderloin, it’s not very hard. I found this video on how to cut a pork tenderloin [4]which you may find helpful, although I cut mine a little different as described below. Either way is fine.

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin
gordon-ramsay-recipe.com
Servings:
4 • Size: 2 slices • Old Points: 5 pts • Points+: 5 pt
Calories:
208 • Fat: 8.5 g • Carb: 3 g • Fiber: 1 g • Protein: 29 g • Sugar: 1 g
Sodium:
219 mg  (without salt) 

Ingredients:

  • 3 cloves garlic, crushed
  • 2 tbsp lemon juice, freshly squeezed
  • 2 tsp Dijon mustard
  • 1 tsp olive oil
  • 1/4 tsp fresh ground black pepper
  • 1 (1 lb) pork tenderloin
  • 1 1/2 oz reduced fat mozzarella cheese (Polly-o)
  • 2 cups fresh baby spinach
  • 2 tbsp chopped sun dried tomatoes
  • 1 oz thin sliced prosciutto
  • salt and fresh cracked pepper, to taste

Directions:

Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.

Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.

Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently.

Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string.

Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.

Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board. Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.

References

  1. ^ potato parsnip mash (www.gordon-ramsay-recipe.com)
  2. ^ skinny garlic mashed potatoes (www.gordon-ramsay-recipe.com)
  3. ^ creamy cauliflower puree (www.gordon-ramsay-recipe.com)
  4. ^ video on how to cut a pork tenderloin (www.youtube.com)

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