Best Arizona Pork Tenderloin Recipes

JUICIEST BAKED PORK TENDERLOIN

Steps:

• Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
• Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
• Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
• Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
• Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
• Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

ARIZONA DREAMING PORK CHOPS W/SAUCE

Steps:

• 1. Preheat oven to 325. Wash pork, pat dry. Season with the Arizona Dreaming. Place in a skillet with hot oil or butter and fry until done. Remove chops and set aside, but keep warm while making sauce.
• 2. For the sauce, remove all but 1 - 2 tbsp of oil in pan. Add the onion. After about 3 minutes, when the onion is turning translucent but not brown, add the Arizona Dreaming and stir. Then add 1 cup of the water, the tomatoes or peppers and honey. Cook 15 minutes, stirring frequently. After 20 minutes, add the remaining water, along with the minced cilantro if using.
• 3. Remove the pan of sauce from the heat. using a slotted spoon, mix about half of the sauce into the cooked rice. The slotted spoon helps you get the chunkier bits and less liquid into the rice. Pour the remaining sauce into a medium bowl and gently mix in the sour cream.
• 4. Servings 4; serving size 4 oz. pork and 1 cup of rice (476 g.); calories 470; calories from fat 90; total fat 10 g; cholesterol 65 mg; sodium 70 mg; carbohydrate 65 g; dietear fiber 3 g.
• 5. Here is the Arizona Dreaming and the rice I used last time I made this. The sauce is so incredibly good that it doesn't matter what you serve with the chops it is all fabulous.
• 6. 10-27-13---Made this for dinner tonight with mashed potatoes and fried kale. I will add recipe link for kale. --- https://www.justapinch.com/recipes/side/vegetable/fried-kale-with-mushrooms-and-bacon.html?p=1

ARIZONA PORK TENDERLOIN RECIPE

Steps:

• Preheat oven to 325°. Wash pork, pat dry. Season with the ARIZONA DREAMING. Place in a roasting pan and cook until the desired doneness is reached (165° will take 40-50 minutes). While the pork is in the oven, prepare the sauce. For the sauce, heat the oil in a large skillet over medium heat. Add the onion. After about 3 minutes, when the onion is turning translucent but not brown, add the ARIZONA DREAMING and stir. Then add 1 cup of the water, the tomatoes and honey. Cook 20 minutes, stirring frequently to break up the tomatoes. After 20 minutes, add the remaining water, along with the minced cilantro if using. Remove the pan of sauce from the heat. Using a slotted spoon, mix about half of the sauce into the cooked rice. The slotted spoon helps you get the chunkier bits and less liquid into the rice. Pour the remaining sauce into a medium bowl and gently mix in the sour cream. Slice the pork into thin pieces and serve with the seasoned rice. Pour the sauce over the meat or serve in a dipping bowl.

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

STICKY BBQ-GLAZED PORK TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
• Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
• Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
• Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
• Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
• Heat a grill pan or grill over medium heat.
• Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.

SLOW-COOKER ARIZONA POBLANO PORK

Steps:

• Sprinkle roast with 2 tablespoons fajita seasoning. In a large skillet, heat oil over medium heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. In a large bowl, combine the next 8 ingredients and remaining 1 tablespoon fajita seasoning; pour over meat. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, about 3 hours., Remove roast; cool slightly. Cut pork into 1-in. cubes; return to slow cooker. Heat through. If desired, serve pork with rice and hot sauce., Freeze option: Place cubed pork in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.