Cumin Rubbed Grilled Pork Tenderloin With Orange Cinnamon Rice Pilaf Recipes

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ORANGE AND GINGER GRILLED PORK TENDERLOIN



Orange and Ginger Grilled Pork Tenderloin image

This is an easy recipe perfect for a special dinner. The leftovers make wonderful sandwiches the next day. Serve this with your favorite mashed potatoes.

Provided by cookiedog

Categories     Pork

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup orange juice
1/4 cup cider vinegar
1 tablespoon finely grated fresh ginger
2 tablespoons grated orange zest
3 pork tenderloin (about 3 pounds total)
1 cup orange marmalade
1 tablespoon finely grated fresh ginger
2 tablespoons light soy sauce
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
salt & freshly ground black pepper

Steps:

  • To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.
  • Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.
  • To make the Orange-Ginger Sauce: Melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar, and mustard, stirring to combine; keep warm.
  • Prepare the grill with a medium-hot fire.To gauge the heat, hold your hand palm down about 4 inches above the grill. If you can hold it there for only 5-6 seconds it means you have a medium hot fire.
  • Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instant-read thermometer inserted in the center of the meat reads 150F, 15 to 20 minutes. Brush with some of the Orange-Ginger Sauce during the last 5 minutes of cooking. Allow the meat to rest on a cutting board tented with aluminum foil for a few minutes before slicing. Slice the meat 1/2 inch thick on the diagonal. Pass the remaining sauce at the table.

ORANGE MARINATED PORK TENDERLOIN



Orange Marinated Pork Tenderloin image

This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!

Provided by JUDY MALLORY

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h30m

Yield 4

Number Of Ingredients 6

1 cup orange juice
⅓ cup soy sauce
2 tablespoons chopped fresh rosemary
3 teaspoons minced garlic
2 (3/4 pound) whole pork tenderloins
salt and freshly ground black pepper to taste

Steps:

  • Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
  • Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
  • Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.9 g, Cholesterol 72.6 mg, Fat 4.1 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 1.4 g, Sodium 1260.5 mg, Sugar 5.6 g

CINNAMON PORK TENDERLOIN



Cinnamon Pork Tenderloin image

The marinade for this grilled pork tenderloin is laden with lots of wonderful flavors, like cinnamon, honey and garlic. It turns out perfectly every time and always impresses. -Cathleen Bushman, Geneva, Illinois

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4-6 servings.

Number Of Ingredients 7

3 tablespoons reduced-sodium soy sauce
3 tablespoons sherry or chicken broth
1 tablespoon brown sugar
1-1/2 teaspoons honey
1 teaspoon ground cinnamon
1 garlic clove, minced
2 pork tenderloins (3/4 pound each)

Steps:

  • In a large resealable plastic bag, combine the first six ingredients. Add the pork; seal bag and turn to coat. Refrigerate 4-6 hours. , Drain and discard marinade. Grill pork, covered, over medium heat for 15-20 minutes or until a thermometer reads 160°, turning occasionally. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 76 calories, Fat 2g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 258mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 12g protein.

GRILLED MOROCCAN SPICED PORK TENDERLOIN



Grilled Moroccan Spiced Pork Tenderloin image

Butterflied pork tenderloin is rubbed with a flurry of heady spices like cumin, coriander, and cinnamon before being grilled to quick perfection in this easy dinner recipe.

Provided by Grace Parisi

Categories     Pork     Grill     Grill/Barbecue     Coriander     Cumin

Yield Makes 6 servings

Number Of Ingredients 11

1 1/2 tablespoons ground coriander
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground chile powder, preferably ancho
2 tablespoons light brown sugar
1 1/2 teaspoons Kosher salt (Diamond crystal)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground caraway
1/2 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
2 pork tenderloins, about 1 1/4 pounds each, butterflied and lightly pounded to 1/2-inch thickness
Grilled naan, grilled haloumi and plain yogurt for serving

Steps:

  • In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
  • Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135°, about 9 minutes. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices. Serve with warm grilled naan, haloumi and yogurt.

CUMIN AND GINGER RUBBED PORK TENDERLOIN



Cumin and Ginger Rubbed Pork Tenderloin image

Provided by Anne Burrell

Time 2h25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons cumin seeds
1/2 teaspoon crushed red pepper
1 clove garlic, smashed and finely chopped
1-inch piece ginger, peeled and grated on a zester
Kosher salt
2 pork tenderloins
Extra-virgin olive oil

Steps:

  • Put the cumin seeds in a small saute pan and bring to a medium heat. Toast the cumin seeds until they become very aromatic, 3 to 4 minutes. Put the cumin seeds and the crushed red pepper in a spice grinder and pulse until the mix becomes a fine powder. In a small bowl combine the cumin powder with the garlic and ginger. Season the pork with salt and rub with the cumin powder mix. Let the pork hang out in the fridge for 2 hours or up to overnight. Remove from the fridge half an hour before you want to cook it.
  • Preheat the oven to 400 degrees F.
  • Coat a large saute pan with olive oil and bring to a high heat. Sear the pork on all sides. Put the saute pan with the pork into the oven. Roast the pork, turning it over halfway through the cooking time, 5 to 7 minutes.
  • Remove the pork from the oven and let rest for 10 minutes before carving. Slice the pork into 1/2-inch thick slices on the bias.

CUMIN CRUSTED PORK TENDERLOIN WITH ORANGE CILANTRO VINAIGRETTE



Cumin Crusted Pork Tenderloin With Orange Cilantro Vinaigrette image

Make and share this Cumin Crusted Pork Tenderloin With Orange Cilantro Vinaigrette recipe from Food.com.

Provided by roxy_froggy25

Categories     Pork

Time 45m

Yield 2 pork tenderloin, 2 serving(s)

Number Of Ingredients 14

2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon ground pepper
2 teaspoons whole cumin seeds
2 lbs pork tenderloin
1 tablespoon olive oil
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon white wine vinegar
1/4 cup olive oil
2 tablespoons minced scallions
1/3 cup fresh cilantro, chopped

Steps:

  • 1. Preheat oven to 450.
  • 2. Mix together the ground coriander, salt, ground pepper, and cumin seeds.
  • 3. Coat two one pound pork tenderloins with 1 T olive oil and then rub the meat all over with the spices. Place the loins in a baking pan and bake, turning once, for about 25 minutes-until internal temp is 140 degrees on a meat thermometer.
  • 4. Let the meat sit a few minutes without cutting after you take it out of the oven so the juices settle inside.
  • 5. For the vinaigrette, Combine all ingredients and You can make this ahead of time and refrigerate it, but get out about 15 minutes before you serve it and whisk again when it reaches room temperature.

Nutrition Facts : Calories 939.4, Fat 59.2, SaturatedFat 13.2, Cholesterol 299.4, Sodium 1974.1, Carbohydrate 4.4, Fiber 1.8, Sugar 0.8, Protein 94.2

EMERIL LAGASSE'S ORANGE, CUMIN AND CILANTRO ROASTED PORK LOIN



Emeril Lagasse's Orange, Cumin and Cilantro Roasted Pork Loin image

I got this recipe from GMA's recipe mail. The combination of orange and cumin give this pork a tasty flavor. Enjoy it with the grilled sweet potato salad. I haven't tried it, but it look's like it is very easy to make.

Provided by landlocked 2

Categories     Pork

Time 35m

Yield 1 pork loin, 6-8 serving(s)

Number Of Ingredients 10

3 1/2 lbs boneless pork loin
2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons fresh ground black pepper
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/4 cup white wine vinegar
2 tablespoons orange marmalade
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large skillet over medium high heat. Rub the pork loin well on all sides with the olive oil, and season it with the kosher salt, cumin, and black pepper. Place the pork loin, fat side down, in the skillet and cook, turning occasionally, until well-browned on all sides, 10 to 12 minutes. Remove the pork from the skillet and place it in a small roasting pan or baking dish that holds it snugly.
  • In a medium bowl, combine the orange juice, lime juice, vinegar, and marmalade, and whisk well to combine. Drizzle the citrus mixture over the pork.
  • Place the roasting pan in the oven, and cook until the pork reaches an internal temperature of 140°F, basting the pork with the pan juices occasionally. (Take care not to overcook the pork.) Should the pan juices evaporate and begin to scorch before the pork is done, add a bit of water to keep it from burning.
  • Remove the pork from the oven, add the cilantro to the roasting pan, and swirl it in the pan juices. Allow the pork to rest for 7 to 10 minutes before slicing. Serve the pork thinly sliced, drizzled with pan juices.

Nutrition Facts : Calories 595.3, Fat 38, SaturatedFat 12.2, Cholesterol 166.7, Sodium 1300.5, Carbohydrate 8, Fiber 0.3, Sugar 5.9, Protein 52.6

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