CHILI-RUBBED PORK TENDERLOIN
To make the pork on an outdoor grill, cook directly over medium-high heat, turning every few minutes, until grill marks appear on all sides. Then transfer to indirect heat until pork reaches desired doneness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Combine oil, garlic, and chili powder in a large, shallow dish. Add pork, and turn to coat evenly with chili mixture. Sprinkle pork with sesame seeds, and press seeds into meat. Season with salt and pepper.
- Heat a grill pan over medium-high heat, and brush with oil. Add pork, and cook until browned and grill marks appear, 2 to 3 minutes per side.
- Transfer pan to oven. Roast pork to desired doneness, 17 to 18 minutes for medium. Let stand for at least 5 minutes, then cut into 1/2-inch-thick slices. Serve with pan juices.
CHILE-RUBBED STEAK WITH CREAMED CORN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Combine the chile powder, sugar and1 teaspoon each salt and pepper in a small bowl. Brush the steak all over with 1 tablespoon olive oil, then rub the spice blend on both sides. Transfer to a broiler pan; let sit 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and peppers and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the frozen corn; cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk. Cook until thick and creamy, about 7 minutes. Season with salt and pepper.
- Broil the steak 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let sit 5 to 10 minutes, then slice against the grain. Serve the steak with the creamed corn; sprinkle with the scallions and serve with lime wedges.
Nutrition Facts : Calories 452 calorie, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 633 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 40 grams
COFFEE-RUBBED PORK TENDERLOIN WITH GREEN BEANS
A robust rub adds major flavor to lean, quick-cooking pork tenderloin. The finely ground coffee lends a pleasant bitter note that is tempered by brown sugar and dried spices. The addition of green beans makes this a one-pan meal that can be on the table in no time at all.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the top third of the oven and preheat the broiler to high.
- Combine the coffee, brown sugar, 1 1/2 teaspoons salt, 1 teaspoon black pepper, garlic powder, crushed red pepper, cumin and paprika in a small bowl and mix well. Drizzle the pork tenderloin with 2 tablespoons olive oil and evenly sprinkle the rub all over, patting to adhere. Let marinate at room temperature for 30 minutes.
- Toss the green beans in a large bowl with 3 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper until well coated.
- Put the pork in the center of a large cast-iron skillet or heavy ovenproof skillet and scatter the green beans around it. (The pork should be directly on the pan, not on top of the green beans.) Broil for 10 to 12 minutes, flipping the pork and tossing the green beans halfway through cooking. When ready, an instant-read thermometer inserted in the center of the pork should register 145 degrees F and the green beans should be tender and lightly charred.
- Allow the pork to rest for 10 minutes before slicing across the grain. Serve with the green beans.
CREAMED CORN
Traditional creamed corn gets its luscious richness not from cream or milk, but from the milky juice of the corn kernels and cob. Here, frozen corn steps in during the off-season and holiday months. It's simmered until tender, partially pureed and then thickened with a slurry of flour and water. You'll be surprised at the velvety soft texture and we'll be surprised if this isn't your new go-to creamed corn recipe.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Add the corn and 1 1/2 cups water to a large pot or Dutch oven and bring to a boil over high heat. Reduce to a simmer and cook over medium heat, stirring occasionally, until the corn is tender, about 15 minutes.
- Add 2 cups of the corn and liquid to a blender or food processor and puree until smooth, about 2 minutes. Stir the pureed corn back into the pot and return to a simmer.
- Meanwhile, whisk together the flour and 2/3 cup water in a small bowl. Stir the slurry into the contents of the pot and season with 1 teaspoon salt. Cook, stirring frequently, until thickened, about 5 minutes. Remove from the heat and stir in the butter and another 1 teaspoon salt.
CHILI-RUBBED PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste.
- Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.
- Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.
Nutrition Facts : Calories 424 calorie, Fat 19.5 grams, SaturatedFat 5.5 grams, Cholesterol 145 milligrams, Sodium 1015 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 49 grams, Sugar 4 grams
CHILI PORK TENDERLOIN
This lean (but not mean) dinner takes the tough out of pork and puts the tender back in tenderloin. -Renee Barfield, Thomaston, Georgia.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients; brush over pork. , In a large ovenproof skillet, brown pork in oil on all sides. , Bake at 375° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 224 calories, Fat 10g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 529mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
CHILI-LIME PORK TENDERLOIN OVER SOFT POLENTA WITH HUNGARIAN WAX PEPPERS AND CORN
Provided by Aria Kagan
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Stir together the lime juice, chile powder, and Hungarian pepper. Place the pork tenderloin in a shallow baking dish or resealable plastic bag and pour the marinade over top. Coat the pork in the marinade. Marinate the pork for 1 hour in the refrigerator.
- In a large saucepan, heat the chicken stock over medium heat and bring to a simmer. Slowly pour in the cornmeal, and whisk for 1 minute. Stir in the chopped pepper. Bring to a simmer and cook, stirring constantly until the mixture is thickened. Stir in the crema and the butter. Season with salt, and pepper, to taste. Set aside and keep warm.
- Preheat a grill or grill pan over high heat.
- Remove the pork from the marinade and let it come to room temperature.
- In a large skillet, heat the olive oil over medium heat and saute the onion and peppers until both are softened, about 5 minutes. Stir in the corn and saute for 3 minutes. Crumble the queso fresco over top and gently stir it in. Saute for 1 more minute. Season with salt and pepper.
- Season the pork with salt and pepper and grill over high heat for about 8 minutes on each side, or until it reaches an internal temperature of 160 degrees F. Allow to rest before slicing.
- To serve, in shallow bowls, divide the polenta among the bowls, top with a few slices of pork and top with the corn and pepper mixture.
CHILI RUBBED PORK TENDERLOIN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the remaining marinade in a sauce pan with 1/2 cup water and bring to the boil, reduce heat and simmer for 10 minutes. When the tenderloin is done, slice and serve together with the hot marinade.;
ADOBO-RUBBED PORK TENDERLOIN WITH BLACK BEAN PICO DE GALLO
Steps:
- For pork: Preheat oven to 350°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer to oven until done (6 to 8 minutes for each inch of thickness).
- To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.
GRILLED CHILI-RUBBED PORK TENDERLOIN
Tender grilled pork - perfect for a main course that can be ready in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In small bowl, mix all ingredients except pork and oil. Brush pork with oil. Rub and press spice mixture on all sides of pork.
- Place pork on grill. Cover grill; cook over medium heat 17 to 20 minutes, turning several times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 155°F. Cover pork; let stand about 5 minutes or until thermometer reads 160°F. Cut pork into slices.
Nutrition Facts : Calories 170, Carbohydrate 3 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 2 g, TransFat 0 g
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