Rum And Cola Cured Pork Tenderloin Recipes

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RUM AND COLA CURED PORK TENDERLOIN



Rum and Cola Cured Pork Tenderloin image

Provided by Food Network

Categories     main-dish

Time 1h23m

Yield 4 servings

Number Of Ingredients 6

1/2 cup kosher salt
1/2 cup brown sugar
1/2 cup rum
3 cups cola
1/2 cup honey
1 pork tenderloin

Steps:

  • Combine the salt, sugar, rum, cola, and honey until they are completely dissolved. Then, add the pork tenderloin and marinate in the refrigerator for 48 hours.
  • Preheat a grill.
  • Cut into 2-inch medallions and grill for 5 to 7 minutes on each side.

RUM & YUM ROAST PORK TENDERLOIN



Rum & Yum Roast Pork Tenderloin image

This recipe was tweaked from one developed by Chef Michael Lomanaco of Noche Restaurant in New York. Cooking times do not reflect marinating time 4 hours to overnight.

Provided by Mareesme

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

6 large garlic cloves, peeled
2 small white onions, peeled and coarsely chopped
1 bunch fresh parsley, bottom stems discarded (about 1/2 cup loosely packed)
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1/4 cup dark rum
1/2 cup light brown sugar
1/4 cup freshly squeezed lime juice
1/4 cup olive oil
2 lbs whole pork tenderloin, trimmed of any excess fat

Steps:

  • In food processor or blender, combine the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice Process/blend until finely chopped, then drizzle in the oil, pulsing just to combine.Transfer the mixture to a small bowl.
  • Put the pork in a large bowl and rub pork thoroughly with the marinade, Cover, and marinate in the refrigerator for at least 4 hours or, preferably, overnight.
  • Heat skillet over medium heat. Season the pork with salt and pepper and placve into the skillet. Sear until golden, about 3 minutes, then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned.
  • Turn the heat down to low, add the remaining marinade to the pan and partly cover to finish cooking, about 5-6 minutes more. Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork reads 155 degrees F.
  • Transfer the pork to a cutting board, and let it rest for 10 minutes. Carve the pork into 1/2 -inch-thick slices and serve.

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