Blackened Pork Tenderloin Recipes

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BLACKENED PORK CHOPS RECIPE - (4.1/5)



Blackened Pork Chops Recipe - (4.1/5) image

Provided by stkappleto

Number Of Ingredients 10

4 pork chops (I prefer thick cut boneless)
4 tablespoons butter
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon ground pepper
1/2 teaspoon thyme
1/2 teaspoon salt
3/4 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon oregano

Steps:

  • Trim any excess fat from the pork chops. Melt the butter in a small bowl. Combine garlic powder, pepper, thyme, salt, onion powder, chili powder and oregano in another bowl. Begin to heat a large cast iron skillet on medium-high heat. Heat the skillet until it begins to smoke a little, about 8 minutes. Dip the pork chops into the butter and then rub the spice mixture onto them. Place the chops into the hot skillet. Cook until blackened, then turn them over, cooking until done. Total cooking time will be about ten minutes depending on the thickness of the meat and the temperature of the skillet.

BLACKENED PORK CAESAR SALAD



Blackened Pork Caesar Salad image

When I cook, the goal is to have enough leftovers for lunch the next day. This Caesar with pork has fantastic flavor even when the meat is chilled. -Penny Hedges, Dewdney, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 12

2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1/8 teaspoon seasoned salt
1/8 teaspoon pepper
SALAD:
3/4 pound pork tenderloin, cut into 1-inch cubes
1 tablespoon blackened seasoning
1 tablespoon canola oil
6 cups torn romaine
Shredded Parmesan cheese and salad croutons, optional

Steps:

  • For dressing, in a small bowl, mix the first 6 ingredients until blended., Toss pork with blackened seasoning. In a large skillet, heat oil over medium-high heat. Add pork; cook and stir until tender, 5-7 minutes., To serve, place romaine in a large bowl; add dressing and toss to coat. Top with pork, and, if desired, croutons and cheese.

Nutrition Facts : Calories 458 calories, Fat 31g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 464mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 36g protein.

BLACKENED PORK TENDERLOIN



Blackened Pork Tenderloin image

Blackened Pork Tenderloin - Serve this slightly spicy meat with a cooling slaw, green salad, or grain salad. Any leftovers make great sandwiches, especially slathered with chipotle mayo. Inspired by the dish Chef Jeff Mauro prepared for Food Network In Concert.

Provided by Lil Yarmak

Categories     Main Dishes

Time 40m

Yield 4

Number Of Ingredients 12

1 1/2 pound pork tenderloin
6 tablespoons sugar
1 1/2 tablespoons kosher salt
2 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 teaspoon coriander
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon white pepper
2 tablespoons butter

Steps:

  • In a large measuring cup, combine sugar, kosher salt and 1 cup hot water, stirring to dissolve sugar and salt. Add 1 cup cold water. Transfer mixture to a large resealable bag and add pork. Set aside at room temperature for at least 30 minutes or as long as an hour.
  • Meanwhile, in a small bowl, combine paprika, garlic powder, onion powder, coriander, table salt, black pepper, cayenne pepper and white pepper. Heat a medium skillet over medium heat, and add the butter. When foaming subsides, add spice mixture and cook, whisking frequently, until it becomes a dark rust color, about 2 minutes. Transfer to a plate and set aside to cool to room temperature.
  • Remove tenderloin from brine and pat dry. Rub all over with spice mixture.
  • Preheat a grill with an area for direct high heat and an area for indirect heat. Grill tenderloin over direct heat until well-browned on all 4 sides, about 2 1/2 minutes per side. Move to indirect heat, cover with an overturned disposable aluminum pan, and continue cooking until the internal temperature reaches 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 6 to 8 minutes. Transfer to a cutting board and let rest 3 minutes.
  • Slice the tenderloin and serve.

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