MEXICAN PORK TENDERLOINS
We spoon the black bean salsa that accompanies this dish over grilled tenderloin slices. You can save on last-minute prep time by making the salsa and the cumin-coriander pork rub ahead. -Maria Chiarino of Concord, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Combine the seasonings. Rub oil and seasoning mixture over the meat; let stand for 10 minutes. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill meat, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 160°. Remove from the grill. Cover and let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the beans, tomatoes, corn, onion and pepper. Whisk together the oil, cilantro, lime juice, cumin, salt and pepper. Drizzle over the bean mixture; toss to coat. Serve with tenderloin.
Nutrition Facts : Calories 257 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 550mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
MEXICAN MARINATED PORK TENDERLOIN
A great Friday night recipe to share with friends by Maddie Rix from Jamie's food team.
Provided by Maddie Rix
Categories Mains Jamie Magazine Pork Mexican Sandwiches & wraps
Time 1h35m
Yield 6
Number Of Ingredients 31
Steps:
- First, make the marinade. Peel and chop the onions and garlic.
- Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
- Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
- Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
- Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
- Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
- Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
- Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
- Preheat the oven to 220°C/450°F/gas 7.
- Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
- Reduce the oven to 160°C/325°F/gas 2-3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
- Cover the pork with tinfoil and set aside to rest for 10 minutes.
- Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
- To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
- Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
- Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
- Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
- Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
- Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
- Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.
Nutrition Facts : Calories 353 calories, Fat 21.8 g fat, SaturatedFat 5.1 g saturated fat, Protein 21.4 g protein, Carbohydrate 19 g carbohydrate, Sugar 13.2 g sugar, Sodium 0.9 g salt, Fiber 4.3 g fibre
MEXICAN PORK TENDERLOIN
From Prevention Magazine, July, 2007. "Mexican grilling often incorporates spice rubs, a low-fat way to help seal in juices. This recipe starts with a wet marinade and ends with a spice rub, contributing even more flavor to extra lean pork."
Provided by Oolala
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Caramelize garlic and onion in a small dry skillet over medium-high heat 7 minutes.
- Transfer to a blender and add the next 6 ingredients and puree.
- Reserve and chill 3 tablespoons of the marinade.
- Place pork in shallow dish and cover with remaining marinade and chill overnight.
- Preheat grill to medium-high for indirect heat. If using gas grill, heat one side to high, the other to medium. If using charcoal, push coals to one side.
- Combine cumin, salt, and black pepper in a small bowl.
- Remove tenderloin from marinade and discard marinade.
- Blot the meat dry with paper towels and rub with the spice mix.
- Grill pork over high heat 10 minutes and move to a cooler section of the grill and brush with reserved marinade.
- Cover and grill 10 minutes, basting often with marinade. Instant read thermometer should read 160°F.
Nutrition Facts : Calories 280.9, Fat 11.6, SaturatedFat 3.4, Cholesterol 112.3, Sodium 376, Carbohydrate 6.7, Fiber 0.5, Sugar 4.5, Protein 35.4
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