Deviled Pork Loin Recipes

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PORK TENDERLOIN DIABLO



Pork Tenderloin Diablo image

This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly delicious.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 40m

Yield 3

Number Of Ingredients 10

1 (1 pound) whole pork tenderloin
salt and freshly ground black pepper to taste
2 teaspoons vegetable oil
½ cup chicken broth
2 tablespoons heavy cream
1 tablespoon extra-hot prepared horseradish
1 tablespoon Dijon mustard
¼ teaspoon cayenne pepper
1 tablespoon cold butter
1 teaspoon chopped fresh chives

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.
  • Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.
  • Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.
  • Slice pork into 1/2-inch slices and serve topped with sauce.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 2 g, Cholesterol 89.2 mg, Fat 14.1 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 6.4 g, Sodium 222.9 mg, Sugar 0.4 g

DEVILED PORK TENDERLOINS



Deviled Pork Tenderloins image

The Government of Alberta distributed this recipe (among others) at a conference I attended in Calgary some years ago. It is Mmmm, Mmmm Good, and is wonderful company fare. I find that the sauce tends to thicken quite a bit while baking, so I usually add a bit more water during the process. I would also recommend doubling the sauce (amounts given are from the original recipe). Twice-baked potatoes and seasoned fresh green beans make it a truly outstanding meal (along with fresh dinner rolls, of course). Hope you enjoy it.

Provided by Gwen35

Categories     Pork

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 8

2 (3/4 lb) pork tenderloin
1 -2 garlic clove, finely chopped (optional)
1/2 cup onion, finely chopped
1 tablespoon brown sugar
1/2 cup ketchup
2 tablespoons lemon juice
1/2 teaspoon dry mustard (or more, to taste)
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 325°F.
  • In a blender, combine garlic, onion, brown sugar, ketchup, lemon juice, mustard and Worcestershire sauce.
  • Blend on high speed till smooth; set aside.
  • In a frying pan, over medium-high heat, quickly brown tenderloins in a bit of oil.
  • Place in a 3-quart baking pan and spoon sauce over meat.
  • Bake for 45 to 60 minutes, basting occasionally. (To save a mess in your oven, tent your baking pan very loosely with foil.).
  • To serve, cut in 1/2" slices (on the diagonal) and either drizzle sauce over the top or serve in a separate dish.

Nutrition Facts : Calories 281.5, Fat 6.9, SaturatedFat 2.3, Cholesterol 123.1, Sodium 448.4, Carbohydrate 13.7, Fiber 0.5, Sugar 11.4, Protein 39.9

RICH DEVILED PORK CHOPS



Rich Deviled Pork Chops image

My dad loved pork, this is one of his favourite ways to prepared pork chops...try them you'll see, how good they can be...come on I dare you!...If you like it spicy add more of the spices.

Provided by Baby Kato

Categories     Pork

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 pork chops, 1-inch thick (4 - 6 chops)
2 tablespoons vegetable oil
1 small onion, finely chopped
1/2 cup water
1/2 cup apple cider or 1/2 cup apple juice
1 cup chili sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1/4 teaspoon curry powder

Steps:

  • Preheat oven to 350°F.
  • Trim fat from pork chops.
  • Slash the sides with a knife, in two or three places.
  • Brown the chops in oil.
  • Place the chops in a single layer in a large cooking dish.
  • Blend all remaining ingredients together and pour over the pork chops.
  • Cover with tinfoil and bake for 1 hour in a 350°F oven.

"DEVILED" PORK CHOPS



Categories     Salad     Pork     Side

Yield makes 4 servings

Number Of Ingredients 5

4 pork chops, each 6 to 8 ounces
Salt and black pepper to taste
2 tablespoons or more Dijon mustard
3 tablespoons extra virgin olive oil
Chopped fresh parsley leaves for garnish

Steps:

  • Put a large skillet, preferably nonstick, over medium-high heat. Sprinkle the chops with salt and pepper and smear them all over with mustard. Add the oil to the pan and, when it is hot, the chops.
  • Cook for about 3 minutes per side, or until nicely browned, then lower the heat and continue to cook, turning occasionally, until cooked through, another 10 minutes or so.
  • Transfer the chops to a plate and add 1/2 cup water (or stock) to the skillet. Cook, stirring, until the water has incorporated any solids in the pan. When there are only a couple of tablespoons of liquid left, spoon it over the chops, garnish, and serve.

PORK SANDWICH SPREAD



Pork Sandwich Spread image

From Norfolk, Nebraska, Lorraine Kramer sent this recipe that uses up extra pork and makes a satisfying solution for brown-bag lunches. "This is a favorite that I turn to whenever I have leftover pork roast," she writes.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

2 cups ground cooked pork
1/2 cup chopped celery
1/2 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
Pepper to taste
12 slices white bread

Steps:

  • In a bowl, combine the first seven ingredients. Spread over six slices of bread, about 1-1/3 cups on each; top with remaining bread.

Nutrition Facts :

DAD'S BASIC MOIST PORK ROAST



Dad's Basic Moist Pork Roast image

This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.

Provided by CHEFSINGLEDAD

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 4

2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon ground black pepper
1 (3 pound) boneless top loin pork roast

Steps:

  • Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
  • Preheat an oven to 475 degrees F (245 degrees C).
  • Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
  • Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
  • Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg

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