Cumin And Lime Roasted Pork Tenderloin Recipes

CUMIN AND LIME ROASTED PORK TENDERLOIN

Steps:

• Preheat oven to 500°.
• Trim the sliver skin or connective tissue from the tenderloins using a very sharp, thin knife.
• Place tenderloins on a rimmed nonstick cookie sheet; coat them with the lime juice, rubbing the juice into the meat.
• Drizzle olive oil over the tenderloins, just enough to coat (about 2 tablespoons).
• Season the meat with the cumin, coriander, salt, and pepper.
• Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits.
• Roast for 20 minutes; remove from oven and let rest for a few minutes, tented loosely with foil.
• While the pork is cooking, preheat a skillet over med-high heat with 2 tablespoons olive oil and the butter.
• Add in the onions, jalapenos, bell pepper, chopped garlic, corn, salt, and pepper; cook 4-5 minutes, or until the onions are tender.
• Sprinkle with the flour, and continue cooking 1 minute.
• Whisk in the chicken stock and heavy cream; bring mixture to a simmer and then lower the heat to medium-low; cook until it is thick and creamy, about 5 minutes.
• Add in the parsley and cilantro; taste and adjust seasonings with salt and pepper.
• Slice the rested roasted pork; serve with spicy creamed corn.

GRILLED CUMIN SPICED PORK TENDERLOIN

Steps:

• Combine the spices then season the tenderloin all over.
• Preheat the grill to high, or preheat the broiler to high.
• Grill or broil the tenderloin, covered on high 5 minutes on each side, then move to indirect heat if grilling, cover the grill and cook an additional 10 to 12 minutes, turning halfway, until an instant read thermometer inserted in the center reads 145°F* (about 22 to 25 minutes total). For a thicker tenderloin, add more time.
• Let the pork rest about 5 minutes before slicing.

SLOW COOKER CHILI LIME PORK ROAST

Steps:

• Mix together seasonings and rub on all sides of pork loin
• If desired, heat oil and brown pork on each side for 3-4 minutes
• Transfer to slow cooker and add lime juice and chicken broth
• Cover and cook on low for 6-8 hours
• Slice (or pull apart with forks) to serve

PORK TENDERLOIN RECIPE

Steps:

• Preheat oven to 400 degrees and lightly grease a large baking/casserole dish. Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.
• Whisk together Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika (if using) and black pepper. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle lemon/lime juice over the top.
• Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through to desired doneness (you can take them out on the early side if you like the centers a little pink).
• Spoon juices from the dish over the meat. Allow to rest on a cutting board or in the baking dish for 5-10 minutes. Slice into 1 inch pieces. Spoon any remaining juices from the pan over the slices, garnish with fresh chopped cilantro if desired, and serve.

ANCHO CHILE PORK TENDERLOIN WITH BRUSSELS SPROUTS AND SQUASH

Steps:

• Place racks in top and center of oven; preheat to 425°F. Finely grate 2 tsp. lime zest into a small bowl. Stir in cumin, chile powder, brown sugar, and 2 tsp. salt.
• Toss brussels sprouts, onion, squash, 2 Tbsp. oil, and half of spiced salt on a rimmed baking sheet. Transfer to center rack in oven and roast 10 minutes. Toss and continue to roast until vegetables are browned and cooked through, 10-15 minutes more.
• Meanwhile, rub pork tenderloins with remaining spiced salt and heat remaining 2 Tbsp. oil in a large skillet over medium-high. Sear pork on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto remaining side, then transfer skillet to top rack of oven. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare or 145°F for medium, 8-10 minutes (temperature will rise by about 10°F after cooking). Transfer pork to a cutting board and let rest 5 minutes before slicing.
• Whisk sour cream, 2 tsp. lime juice, 1/2 cup cilantro, and remaining 1/4 tsp. salt in a small bowl. Spoon some sauce onto plates, then arrange pork over. Top with cilantro leaves, flakey sea salt, and pepper. Serve vegetables and lime wedges alongside.

CUMIN AND LIME ROASTED PORK TENDERLOIN WITH SPICY CREAMED CORN

Steps:

• Preheat the oven to 500°F.
• Trim the silver skin or connective tissue off the tenderloins with a very sharp, thin knife.
• Place the tenderloins on a rimmed nonstick cookie sheet and coat them with the lime juice, rubbing the juice into the meat. Drizzle EVOO over the tenderloins, just enough to coat, about 2 tablespoons. Season the meat with the cumin, coriander, salt, and pepper. Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits. Roast for 20 minutes. Remove from the oven and let rest for a few minutes, tented loosely with foil.
• While the pork is cooking, preheat a skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan) and the butter. Add the onions, jalapeños, bell peppers, chopped garlic, corn kernels, salt, and pepper. Cook for 4 to 5 minutes, or until the onions are tender. Sprinkle with the flour, and continue to cook for 1 minute. Whisk in the chicken stock and heavy cream. Bring the corn up to a simmer and then lower the heat to medium low and cook until it is thick and creamy, about 5 minutes. Finish the spicy creamed corn with the parsley and cilantro. Taste and adjust the seasoning with salt and pepper.
• Slice the rested roasted pork and serve alongside the spicy creamed corn.
• Tidbit
• If you like the heat, only remove the seeds from half of the jalapeños.