Spiced Infused Pork Tenderloin Nuwave Recipe 455

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ROAST PORK TENDERLOIN IN THE NUWAVE OVEN



Roast Pork Tenderloin In The NuWave Oven image

I have made this on the NuWave oven many times. It comes out excellent every time. It is fast , easy, and takes very little clean up. The best part is that it doesn't heat up the kitchen. If you have leftovers you can slice it thin when it's cold and it makes great sandwiches.

Provided by Fred Alam

Categories     Pork

Time 34m

Number Of Ingredients 5

2 2 to 2 1/2 lb. pork tenderloins
fresh ground black peppr
salt
adobo powder
olive oil, extra virgin

Steps:

  • 1. Trim the tenderloins and lightly brush with extra virgin olive oil.
  • 2. Season all sides with salt, fresh ground black pepper, and Adobo powder.
  • 3. Place on 3" rack in NuWave oven. Set the cook time for 12 minutes and start the oven. After the NuWave times out turn the tenderloins over and set it for another 12 minutes. When it times out again insert a meat thermometer. It should read about 145 deg. If not put it back on for another couple of minutes. When done let it rest for at least 15 minute.
  • 4. After it has rested slice into 1/2" to 3/4" medallions and enjoy. If you like you can drizzle your favorite sauce or gravy over it. I find them to tasty and juicy without any sauce.

SPICED INFUSED PORK TENDERLOIN - NUWAVE RECIPE - (4.5/5)



Spiced Infused Pork Tenderloin - NuWave Recipe - (4.5/5) image

Provided by SweetyBakes

Number Of Ingredients 9

2-3/4 pounds pork tenderloin
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili pepper
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
3 cloves chopped garlic

Steps:

  • Mix all seasonings together, salt, pepper, chili pepper, cumin, cinnamon, cayenne pepper and chopped garlic.Rub olive oil on tenderloins.Sprinkle seasoning all over pork tenderloins. Place on the 1 inch rack and cook on power level HI for 20 minutes per side for thawed. If frozen, cook for 27 minutes per side on power level HI. I always marinate ahead of time and freeze. Remember that these are estimates, depending on the size of your meat.

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