Flash Roasted Pork Tenderloin With Chipotle Chile Fruit Glaze Recipes

THE ORIGINAL ROASTED RASPBERRY CHIPOTLE SAUCE PORK TENDERLOIN RECIPE - (3.5/5)

Steps:

• Wash pork tenderloins in cold water and pat dry. In a small bowl combine rosemary, thyme, and salt and pepper to taste. Mix well; rub over tenderloins. Allow to stand for 10 minutes. Heat oven to 350 degrees. Heat oil in a heavy, ovenproof skillet, over medium heat. Place tenderloins in skillet and sear, about 1 minute per side. Place skillet in oven and roast tenderloins until thermometer inserted into thickest part of meat registers 160 degrees, usually about 35 minutes. Remove pork to a serving platter and coat generously with Razzpotle sauce.

PECAN-CRUSTED PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE

Steps:

• For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water. Pat dry and set aside.
• Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan. Set aside. Place the egg whites in a small bowl and whip slightly.
• Brush the tenderloins with the whipped egg whites. Then dredge in the breadcrumb mixture, pressing to adhere. Place on a baking sheet. Bake until done, about 25 minutes. Remove from the oven and let rest about 10 minutes prior to slicing.
• For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce.
• To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce.

CHIPOTLE-HONEY-GLAZED PORK

Steps:

• Preheat oven to 450°F.
• Purée chipotles in adobo with garlic and honey in a blender until smooth. Pat pork dry and season with salt. Put pork on a foil-lined baking sheet and spread with chile glaze to coat well. Roast in middle of oven until an instant-read thermometer registers 155°F, about 20 minutes. Let stand 5 minutes on a cutting board before cutting into thin slices.

SPICED PORK TENDERLOIN WITH MAPLE-CHIPOTLE SAUCE

Steps:

• PORK: combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours.
• When ready to cook:.
• Preheat over to 375.
• Remove pork from bag. Place pork in a roasting pan; drizzle with oil.
• Bake at 375 for 30 minutes or until a thermometer inserted in center of pork registers 155 degrees.
• Remove pork from pan; cover and let stand 10 minutes.
• SAUCE:.
• Remove 2 tsp adobo sauce from can of chiles. Reserve remaining chiles and sauce for another use.
• Add 2 tsp adobo sauce, syrup, broth and vinegar to roasting pan, scraping pan to loosen browned bits.
• Cook over medium heat 5 minutes, stirring constantly.
• Remove from heat. Place pork in pan, turning to coat.
• Remove pork from pan, reserving sauce in pan.
• Cut pork into 1/2-inch-thick slices. Strain sauce through a fine sieve into a bowl; serve with pork.

CHIPOTLE CRUSTED PORK TENDERLOIN

Steps:

• Preheat grill for medium-high heat.
• In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
• Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.