Tropical Tenderloin Steaks Recipes

TROPICAL SWEET AND SPICY PORK TENDERLOIN

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork; cook until browned, 4-6 minutes. Remove., In same skillet, cook onion and pepper until softened, 2-4 minutes. Add garlic; cook 1 minute. Return pork to pan; stir in chicken stock. Cook, covered, until pork is tender, about 5 minutes., Stir in next 5 ingredients; simmer, uncovered, until sauce is thickened, about 5 minutes. Serve with rice.

CAJUN PORK TENDERLOIN WITH TROPICAL SALSA

Steps:

• Preheat the oven to 350°F.
• Rub the tenderloin evenly with the olive oil. Then rub the Cajun seasoning evenly over it. Let it stand for 15 minutes.
• Heat a large ovenproof nonstick skillet over medium-high heat. When the pan is hot, lightly mist it with spray. Cook the tenderloin until it is just browned all over, 4 to 5 minutes. Remove it from the heat. Using a pastry brush or your fingers, rub the honey evenly over the tenderloin. If one end is very narrow, tuck it under to make it an equal thickness with the rest of the tenderloin. Transfer the pan to the oven and cook the tenderloin (uncovered) until there is just a hint of pink inside or a meat thermometer reaches 155°F, l6 to l8 minutes.
• Remove the tenderloin from the oven and immediately place a sheet of foil loosely over it (not over the whole pan). Allow it to sit for 10 minutes. Transfer the tenderloin to a cutting board. Holding your knife at a 45-degree angle, slice it into thin slices. Serve immediately with salsa.
• nutrition information
• Each (4 ounces pork plus 1/3 cup salsa) serving has:
• Calories: 222
• Protein: 30g
• Carbohydrates: 12g
• Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 92mg
• Fiber: 0g
• Sodium: 809mg

TROPICAL TERIYAKI PORK MARINADE

Steps:

• Whisk together the pineapple juice, soy sauce, coconut oil, ginger, honey, garlic and sesame oil in a medium bowl. Use as a marinade for pork tenderloin or chops before grilling.

GRILLED CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
• Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.