Spice Rubbed Roast Pork Lion With Cranberry And Coriander Chutney Recipes

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PORK TENDERLOIN WITH CRANBERRY APPLE CHUTNEY



Pork Tenderloin with Cranberry Apple Chutney image

The zingy-sweet fruit compote complements the spices in the rub in this juicy pork roast that can be your holiday headliner. -Teresa Ralston, New Albany, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings (1 cup chutney).

Number Of Ingredients 15

1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon ancho chili powder
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1 pork tenderloin (1 pound)
CHUTNEY:
3 tablespoons butter
1/2 cup finely chopped sweet onion
2 medium apples, peeled and diced
1/2 cup dried cranberries
3 tablespoons maple syrup
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Steps:

  • Preheat oven to 425°. Mix first five ingredients; rub over pork. Place on a rack in a shallow roasting pan. Roast until a thermometer reads 145°, 20-30 minutes. Remove roast from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Add remaining ingredients; cook and stir until apples are tender. Serve with pork.

Nutrition Facts : Calories 350 calories, Fat 13g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 727mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 3g fiber), Protein 23g protein.

SPICED RUBBED PORK LOIN ROAST



Spiced Rubbed Pork Loin Roast image

Trying out different recipes with my newly stocked spice cupboard. My husband loved this and gave me a thumbs up...I happened to not feel well that day and I could not eat very much..funny how a persons taste buds go haywire if you start to feel under the weather. The kitchen smelled wonderful, and my husband was wanting his...

Provided by deb baldwin

Categories     Pork

Time 1h45m

Number Of Ingredients 10

2 to 3 lb pork loin roast
PASTE
2 tsp brown sugar
2 tsp coriander, ground
1 1/2 tsp cumin, ground
1/4 tsp salt
1 tsp garlic, minced
1 tsp chili paste
1 tsp white vinegar
1 tsp olive oil, light

Steps:

  • 1. Mix all the paste ingredients with the olive oil in a small bowl to make the paste. If your roast is large, make a double batch of paste.
  • 2. Rub the paste all over the roast and put into a Ziploc bag and let rest in the refrigerator for at least a few hours.
  • 3. Oven: pure convection: 350 degrees or Oven: bake: 375 degrees Let roast come to room temperate while oven is preheating.
  • 4. Use a baking sheet (lined with foil)or a broiler pan. Line the bottom of the broiler pan with foil for a little easier cleaning.
  • 5. Remove the roast from the bag and lay in pan, fat side up. Bake: 1 - 1 1/2 hours depending on the size of the roast. Pure Convection: 1 - 1 1/2 hours depending on the size of the roast. Use a meat thermometer inserted in the middle of the roast...145 to 155 degrees for pork to be done. Check temp after an hour and adjust time if needed.
  • 6. Let the roast stand for 5 minutes, tented with foil before slicing.
  • 7. You can also use pork tenderloins. (1 1/2 pounds) Oven: same temperatures. See original recipe. http://www.eatingwell.com/recipes/spice_rubbed_pork_tenderloin.html 20 to 25 minutes..use meat thermometer the same as above.

SPICE-RUBBED ROAST PORK LOIN



Spice-Rubbed Roast Pork Loin image

Trussing the pork loin prevents the herbs from shifting during cooking. What's more, it makes a beautiful presentation.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

4 tablespoons celery seed
2 tablespoons very coarsely ground caraway seeds
Two 8-ounce pork tenderloins, trimmed of fat
3 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
2 large sprigs of sage
Kitchen string
1 tablespoon extra-virgin olive oil
Seared Plums

Steps:

  • Preheat the oven to 400 degrees.
  • Combine the celery seed and caraway seeds on a shallow plate and set aside. Brush the tenderloins with mustard all over. Season with salt and pepper and roll into the spice mix. Lay a sage sprig on each loin and truss every inch.
  • In an ovenproof skillet over high heat, add the olive oil. Sear the loins on one side for about 1 minute. Turn the pork and place in the oven. Roast for about 7 to 9 minutes; turn and roast for 7 to 9 minutes more. The tenderloin will be medium when the internal temperature, taken with a meat thermometer, is 145 degrees for medium, 150 degrees for medium well.
  • Remove the meat to a cutting board and let rest for 10 minutes. Cut into 1/2-inch slices. Arrange 3 slices on each plate and serve with the Seared Plums.

PORK ROAST WITH THE WORLD'S BEST RUB



Pork Roast with the World's Best Rub image

A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.

Provided by DADCOOKS

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 5h10m

Yield 6

Number Of Ingredients 13

½ cup brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1 ½ teaspoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon ground ginger
½ teaspoon onion powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried thyme leaves
1 (2 1/2 pound) boneless pork loin roast

Steps:

  • Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
  • Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g

SPICE-RUBBED ROAST PORK LION WITH CRANBERRY AND CORIANDER CHUTNEY



SPICE-RUBBED ROAST PORK LION WITH CRANBERRY AND CORIANDER CHUTNEY image

Categories     Pork

Yield 12 servings

Number Of Ingredients 8

1/4 cup olive oil
2 TBSP ground coriander
2 TBSP coarse salt
1 TBSP black pepper
2 tsp dried crushed red pepper
1 tsp ground cumin
1 8-pound bone-in loin roast
Cranberry and Coriander Chuney

Steps:

  • Preheat oven to 350. Mix first 6 ingredients in small bowl to blend. Place pork on rack in large roasting pan. Rub spice mixture over. Roast until meat thermomter insered into center registers 150, about 2 1/2 hours. Transfer roast to platter. Ten with foil; let stand 10 minutes. Carve roast and serve with chutney.

PORK TENDERLOIN WITH SEASONED RUB



Pork Tenderloin with Seasoned Rub image

For an elegant main course, try Ellie Krieger's Pork Tenderloin with Seasoned Rub recipe, a succulent roast spiced with cumin and coriander from Food Network.

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
Salt
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic

Steps:

  • Preheat the oven to 450 degrees F.
  • In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
  • In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

PORK TENDERLOIN WITH CRANBERRY CHUTNEY



Pork Tenderloin With Cranberry Chutney image

This is a nice holiday recipe for pork tenderloins. I used this recipe for my 2006 Christmas Eve Dinner and it was a big hit. I believe I found it in Better Homes and Gardens.

Provided by kathykelly

Categories     Pork

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 14

3 -4 lbs pork tenderloin
1 tablespoon ground allspice
3 tablespoons cracked black pepper
1 teaspoon salt
2 tablespoons oil
1 tablespoon butter
1 large onion
1 (12 ounce) package cranberries
1 (10 ounce) jar currant jelly
1 cup cranberry juice
1/4 cup light brown sugar, packed
3 tablespoons cider vinegar
1 tablespoon fresh ginger, grated
1/2 teaspoon curry powder

Steps:

  • Preheat oven to 425°F
  • In a small bowl combine allspice, pepper and salt; rub on all sides of tenderloins.
  • In a 12 inch skillet, brown tenderloins in hot oil over medium heat, turning to brown on all sides. Transfer tenderloins to a shallow roasting pan. Roast for about 25 minutes or until internal temperature registers 160°F and juices run clear. Remove from oven and keep warm until ready to serve.
  • While roast cooks, prepare cranberry chutney. Add butter and onion to the same skillet used to brown the pork tenderloins. Cook about 5 minutes until onion is nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger and curry powder to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduce to about 3 cups.
  • To serve, spoon some of the chutney over pork. Serve the remaining chutney on the side.
  • Make Ahead Directions: Prepare pork and cranberry chutney; allow pork and chutney to cool for 30 minutes. Cover and refrigerate pork up to 3 days or sauce up to one week. Warm pork in a 350°F oven for 20 to 25 minutes or until heated through. Heat cranberry chutney in a saucepan over medium-low heat until heated through, Stirring occasionally.

Nutrition Facts : Calories 298.6, Fat 9.5, SaturatedFat 3.1, Cholesterol 77.4, Sodium 267.7, Carbohydrate 29.9, Fiber 2.3, Sugar 20.6, Protein 23.8

SPICE-RUBBED PORK TENDERLOINS IN CORN HUSKS WITH CRANBERRY-AVOCADO SALSA



Spice-Rubbed Pork Tenderloins in Corn Husks with Cranberry-Avocado Salsa image

Categories     Pork     Bake     Christmas     Pork Tenderloin     Winter     Coriander     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons whole black peppercorns
1 large shallot, minced
2 tablespoons olive oil
1 teaspoon salt
1 garlic clove, minced
3 1/2 pounds pork tenderloins, trimmed, cut crosswise into 8 equal logs
12 dried corn husks, soaked in warm water 1 hour, drained, patted dry
Cranberry-Avocado Salsa

Steps:

  • Stir cumin seeds, coriander seeds, and black peppercorns in small dry skillet over medium heat until aromatic, about 2 minutes. Finely grind spice mixture in spice grinder or mini processor. Mix ground spices, shallot, olive oil, salt, and garlic in small bowl until paste forms. Rub pork on all sides with spice paste. Cover and chill at least 3 hours or overnight.
  • Tear 4 corn husks lengthwise into strips 1/2 to 3/4 inch wide. Place 1 pork tenderloin log in center of each remaining corn husk. Wrap corn husks around pork and tie center and ends of each with corn husk strips as for tamales, enclosing pork completely. Place pork bundles on rack on baking sheet. (Can be prepared 1 day ahead. Cover with damp kitchen towel, then foil, and refrigerate.)
  • Preheat oven to 350°F. Bake pork bundles uncovered until instant-read thermometer inserted into thickest part of each piece registers 150°F, 35 to 45 minutes, depending on thickness of pork.
  • Place 1 pork bundle on each of 8 plates. Remove husk strip from 1 end of each; fold corn husk back slightly, exposing some of meat. Spoon Cranberry-Avocado Salsa alongside and serve.

JULIA CHILD'S PORK WITH ALLSPICE DRY RUB



Julia Child's Pork With Allspice Dry Rub image

The allspice is really what makes this recipe, adapted from "Mastering the Art of French Cooking" by Julia Child, which was featured in a New York Times article about readers' favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few minutes' preparation before work yields a fine roast for a late supper, or the same time spent on a weekend brings a fine feast in for dinner.

Provided by Julia Moskin

Categories     dinner, roasts, main course

Time 7h30m

Yield 8 to 10 servings

Number Of Ingredients 7

3-to 4-pound boneless pork roast with a good marbling of fat, or two large tenderloins for the grill
4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme or sage leaves
1 bay leaf, crushed
1/4 teaspoon ground allspice
2 cloves garlic, minced or put through a press

Steps:

  • Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.
  • Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
  • For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.
  • For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 15 grams, Fiber 0 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 424 milligrams, Sugar 0 grams, TransFat 0 grams

SPICE RUBBED PORK ROAST



Spice Rubbed Pork Roast image

This is just a simple way to prepare a pork loin. I usually buy half a loin which will feed my husband and I for about 4 meals or so. This is just one of the ways I cook it up!

Provided by Chef Jean

Categories     Pork

Time 1h17m

Yield 4 lbs, 4-6 serving(s)

Number Of Ingredients 5

4 lbs pork loin
1 tablespoon kosher salt
1 1/2 teaspoons black pepper
2 teaspoons rubbed thyme (ground thyme)
1 1/2 teaspoons ground coriander

Steps:

  • Preheat oven to 325.
  • Leave about 1/4 inch of fat on one side of the loin.
  • Mix the spices together and rub all ove the loin.
  • Place in a raosting pan and cook in oven for 1 1/4 hours.
  • Let rest for 5 minutes before slicing thinly.

Nutrition Facts : Calories 961.3, Fat 63.7, SaturatedFat 22.1, Cholesterol 272.2, Sodium 1935.2, Carbohydrate 0.9, Fiber 0.5, Protein 90.5

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