CITRUS PORK TENDERLOIN
Roast pork tenderloins with white wine and blood orange.
Provided by Ari
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut small, shallow slits into pork tenderloins using a sharp paring knife and stuff a slice of garlic into each slit. Season pork with salt and black pepper and place into a 9x13-inch glass baking dish. Squeeze blood orange halves over pork; leave 2 or 3 squeezed halves in baking dish. Pour white wine over pork and sprinkle with cilantro.
- Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a tenderloin reads 150 degrees F (65 degrees C), about 30 minutes. Allow pork to rest for 5 to 10 minutes.
- While pork is resting, discard baked orange rinds and pour pan juices into a small saucepan. Bring juices to a boil. Whisk cornstarch with cold water in a small bowl until smooth; stir into pan juices. Reduce heat to low and simmer sauce until thickened, about 5 minutes. Slice pork sliced into thin medallions and top with sauce to serve.
Nutrition Facts : Calories 186.2 calories, Carbohydrate 9.4 g, Cholesterol 63.2 mg, Fat 4.3 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 1.5 g, Sodium 46.6 mg, Sugar 0.3 g
STICKY BBQ-GLAZED PORK TENDERLOIN
This dish is packed with flavor: smoke, sweetness and spice combined with beautifully cooked, silky meat. The contrast is delicious, and using a store-bought barbecue sauce makes it simple and quick to prepare.
Provided by Ree Drummond Bio & Top Recipes
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
- Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
- Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
- Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
- Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
- Heat a grill pan or grill over medium heat.
- Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.
EASY CITRUS BBQ BAKED PORK TENDERLOIN
An Italian dressing marinade gets a bright citrus boost from lemon zest in this easy-to-make baked pork tenderloin dish.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Mix dressing, garlic, thyme, lemon zest and juice in shallow baking dish. Add meat; turn to evenly coat meat. Refrigerate 30 min. to marinate, turning meat occasionally.
- Heat oven to 425ºF. Remove meat from marinade; discard marinade. Return meat to baking dish.
- Bake 30 min. or until meat is done (145ºF), brushing with 1/2 cup barbecue sauce after 20 min. Let stand 5 min. before slicing. Serve with the remaining barbecue sauce.
Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 550 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 13 g, Protein 22 g
EASY MARINATED PORK TENDERLOIN
Make this easy marinade from ingredients you have around the house.
Provided by Lori
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h55m
Yield 3
Number Of Ingredients 6
Steps:
- Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
- Preheat an oven to 350 degrees F (175 degrees C).
- Transfer the pork loin to a baking dish; pour marinade over the pork.
- Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 485.4 calories, Carbohydrate 9 g, Cholesterol 168.7 mg, Fat 24.7 g, Fiber 0.6 g, Protein 55.5 g, SaturatedFat 6.6 g, Sodium 1491.8 mg, Sugar 5.3 g
CITRUS-MARINATED PORK TENDERLOIN
Quick and easy for summertime. Directions for grilling on gas or charcoal grills included. *Prep time includes marinating*
Provided by AZPARZYCH
Categories Pork
Time 3h20m
Yield 1-2 tenderloins, 6 serving(s)
Number Of Ingredients 7
Steps:
- In shallow glass baking dish (or ziploc bag) stir together all ingredients except pork.
- Add tenderloin(s); turn to coat all sides; refrigerate 1-3 hours to marinate turning occasionally.
- Heat grill; remove pork from marinade and discard marinade.
- Place pork on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals; cover grill.
- Grill 20 minutes or until no longer pink in center, turning once.
- Remove pork from grill to platter, cover loosely with foil; let stand 10 minutes before slicing.
Nutrition Facts : Calories 219.5, Fat 7.7, SaturatedFat 2.1, Cholesterol 98.3, Sodium 273, Carbohydrate 4.2, Fiber 0.1, Sugar 3.6, Protein 31.5
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GARLIC CITRUS ROASTED PORK TENDERLOIN — LET'S DISH RECIPES
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4.5/5 (30)Category Main DishesCuisine AmericanTotal Time 40 mins
- Preheat oven to 400 degrees and lightly grease a large roasting pan. Pierce pork all over with a fork and brush each tenderloin with the vegetable oil.
- In a small bowl, combine all of the seasonings. Pat the spice mixture onto the pork, covering completely. Place tenderloins in the prepared pan and drizzle with lemon and lime juice.
- Cut the lemon and lime into slices and arrange around the pork in the pan. Remove the garlic cloves from the head and peel. Arrange garlic around the meat in the pan.
- Bake for 25-30 minutes, or until pork is browned and internal temperature reaches at least 145 degrees. Let pork rest on a cutting board for 5-10 minutes. Spoon pan juices over pork and sprinkle with fresh chopped parsley before slicing and serving.
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- Combine the BBQ sauce, orange juice, soy sauce, minced garlic and olive oil in a small bowl. Whisk the mixture until it is completely smooth.
- Place the pork tenderloins in a disposable plastic bag or bowl with a lid and pour the marinade over the tenderloin, reserving about 2 tablespoons for later.
- When ready to cook, heat a grill to 400 degrees F. Place the pork tenderloin on the clean grill gates and cook 10 minutes, flip and cook an additional 10 minutes. Check with a meat thermometer and cook in additional 5 minute increments, turning occasionally until the thickest part of the loin reaches 145 degrees F.
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- After you have prepped all the ingredients (called mise en place), combine the garlic, orange & lime zest, rosemary and pepper in a small bowl. Use this to rub all over the tenderloins. By the way, I like to rinse the tenderloins first with cold water and dry completely.
- Make the marinade by combining the orange juice, lime juice, sherry, honey and vinegar in a container large enough to hold both tenderloins. Cover, stick in the refrigerator and marinate for at least 4 hours.
- Chef Brehier suggests roasting the tenderloins in a roasting pan which makes sense, but I decided to use my large fry pan. No particular reason but I thought it would be easier to brown the pork in.
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