Bbq Glazed Pork Tenderloin With Apple Stuffing Recipes

APPLE-STUFFED PORK TENDERLOIN

Steps:

• In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

GLAZED AND STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut a lengthwise slit 3/4 of the way through pork tenderloin and spread tenderloin open. Pound the meat flat and to 1/4-inch thickness with a meat mallet.
• Heat canola oil in a large skillet over medium heat and brown the flattened tenderloin in the hot oil, about 5 minutes per side. Transfer tenderloin to a plate.
• Heat butter in skillet over medium heat and cook and stir celery and onion in the hot butter until tender, about 8 minutes. Stir bread crumbs, parsley, 1 teaspoon garlic powder, rosemary, salt, and black pepper into the celery and onions.
• Open the tenderloin and spread the bread crumb mixture over the meat to within 1/2 inch of the edge. Fold the tenderloin over the stuffing and tie together with kitchen string; place into a shallow roasting pan.
• Stir cranberry jam, jalapeno pepper jam, garlic, and garlic powder together in a bowl; spread mixture over the tenderloin.
• Bake in the preheated oven until the jam mixture has baked into a glaze and an instant-read meat thermometer inserted into the middle of stuffing reads 160 degrees F (70 degrees C), 50 to 60 minutes. Let meat stand 5 minutes before untying and slicing.

APPLE GLAZED PORK TENDERLOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
• Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
• Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
• Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
• Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.

BBQ GLAZED PORK TENDERLOIN WITH APPLE STUFFING

Steps:

• Heat oven to 375°F.
• Place meat on foil-covered rimmed baking sheet or in shallow foil-lined roasting pan. Reserve 2 Tbsp. barbecue sauce for later use; brush meat with 3 Tbsp. of the remaining sauce.
• Bake 15 min. Turn meat over; brush with remaining barbecue sauce. Bake 15 min. or until done (160°F). Remove from heat. Brush with reserved barbecue sauce; let stand 5 min.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook 3 min., stirring occasionally. Add water and apples; bring to boil. Stir in stuffing mix; cover. Remove from heat; let stand 5 min.
• Fluff stuffing with fork. Serve meat with stuffing.

GRILLED PORK TENDERLOIN WITH BOURBON GLAZE

Steps:

• Trim any excess fat or sinews off the tenderloin and arrange the meat in a baking dish.
• To make the rub, place the rub ingredients in a small bowl and mix well with your fingers.
• Sprinkle this mixture over the pork on all sides, and rub it into the meat.
• Marinate the meat in the refrigerator for 2 hours.
• To make the glaze, melt the butter in a saucepan over medium heat.
• Add the garlic and cook for 1 minute.
• Add the bourbon and the rest of the glaze ingredients and briskly simmer the mixture over high heat, whisking well, until thick and syrupy, 2 to 4 minutes.
• Remove from the heat and add salt and pepper to taste: the mixture should be highly seasoned.
• Pour half the glaze into a small bowl.
• Grill the pork tenderloin over high heat until golden brown and cooked through, 3 to 4 minutes per side, 12 to 16 minutes in all.
• Internal temperature should be 160 drgrees.
• For the last 5 minutes, baste the tenderloin on all sides with the bourbon glaze in the bowl.
• Transfer the tenderloin to a cutting board and thinly slice on the diagonal.
• Arrange the pork on plates or a platter and spoon the remaining glaze in the saucepan on top.
• Serve at once.

BBQ GLAZED PORK TENDERLOIN WITH APPLE STUFFING

Steps:

• Heat oven to 375°F.
• Place meat on foil-covered rimmed baking sheet or in shallow foil-lined roasting pan. Reserve 2 Tbsp. barbecue sauce for later use; brush meat with 3 Tbsp. of the remaining sauce.
• Bake 15 min. Turn meat over; brush with remaining barbecue sauce. Bake 15 min. or until done (160°F). Remove from heat. Brush with reserved barbecue sauce; let stand 5 min.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook 3 min., stirring occasionally. Add water and apples; bring to boil. Stir in stuffing mix; cover. Remove from heat; let stand 5 min.
• Fluff stuffing with fork. Serve meat with stuffing.