Grilled Peppered Raspberry Glazed Pork Tenderloin Recipes

GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE

Steps:

• Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
• Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
• Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
• Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

PORK LOIN WITH RASPBERRY SAUCE

Steps:

• Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°., Meanwhile, drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds. , In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce. Freeze option: Prepare raspberry sauce; transfer to a freezer container. Place sliced pork in freezer containers. Cool and freeze. To use, partially thaw pork and sauce in refrigerator overnight. Heat sauce in a saucepan over medium heat until mixture comes to a boil. Remove from the heat. Microwave pork, covered, on high in a microwave-safe dish until heated through. Serve with sauce.

BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN

Steps:

• In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer.
• Meanwhile, prepare the Blackberry Jalapeno Glaze.
• Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.
• Preheat a grill or grill pan to medium heat.
• Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil.
• Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.
• Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.

PORK CHOPS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
• Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
• In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

MAPLE GLAZED PORK TENDERLOIN

Steps:

• PREPARE TENDERLOIN: If necessary, remove any silver skin left on the tenderloin (stringy white silvery connective tissue) with a small sharp knife. To prepare for grilling, rub with oil and sprinkle with salt, pepper and rosemary (or thyme if you prefer). Note 1 to brine
• HEAT GRILL to medium high - about 400F/204C.
• PREPARE GLAZE: In a microwavable small bowl or measuring cup, add all glaze ingredients and stir. Microwave on high for 1 minute. Stir again.
• GRILL TENDERLOIN: (see Note 2 to roast instead). Grill tenderloin about 4-5 minutes, turn, then baste with glaze mixture. Cook several more minutes, then turn and baste the other side with glaze. You will use about 1/2 the glaze. Cook for about 8-13 minutes in total or until instant read thermometer indicates 140F/60C for medium with a little pink center (or 145F/62.8C for little to no pink). Both temps will rise by 5 degrees with resting. Cover loosely with aluminum foil and let meat rest for 10 minutes.
• SLICE AND SERVE: Transfer pork to a cutting board and slice pork, drizzle with remaining glaze, (that has been warmed in microwave), and serve with apple sauce or your favorite sides.

PORK TENDERLOIN WITH RASPBERRY SAUCE

Steps:

• Cut tenderloin into eight pieces; flatten each piece to 1-in. thickness. Sprinkle cayenne on both sides if desired. In a large skillet, cook pork over medium heat for 3-4 minutes on each side or until no longer pink., Meanwhile, in a small saucepan, combine the preserves, vinegar, ketchup, soy sauce and horseradish. Add garlic; cook 1 minute longer. Simmer, uncovered, for 3 minutes, stirring occasionally. Serve with tenderloin; garnish with raspberries if desired.

GRILLED PORK WITH RASPBERRY BALSAMIC SAUCE

Steps:

• While pork tenderloin is grilling, bring raspberries, vinegar and spices to boil. Simmer for 5 minutes and simmer over the pork.

PEPPERED PORK TENDERLOIN

Steps:

• Roll tenderloins in pepper to coat. Place in a roasting pan and bake in a pre-heated 350 degrees F oven for 30 - 40 minutes. Remove from oven, place pork on a cutting board and drain fat from pan. Pour wine into pan and place over high heat, scraping up any browned bits with a wooden spoon. Add broth and cook until reduced by half. Remove from heat and stir in sour cream and mustard. Slice pork and top with sauce.

GRILLED PEPPERED RASPBERRY GLAZED PORK TENDERLOIN

Steps:

• Brush pork with oil and sprinkle with salt and pepper. Let meat come to room temperature (about 30 minutes out of refrigerator). Make glaze: combine remaining ingredients in saucepan and bring to boil. Reduce heat and allow to thicken slightly. Heat grill or grill pan to medium high heat. Grill meat and cook to internal temperature of 155 degrees F (approx. 25 minutes). Glaze meat the last 5-10 minutes of cooking time. Let meat rest 5-10 minutes and slice.