Best Cumin And Lime Roasted Pork Tenderloin With Spicy Creamed Corn Recipes

Cumin and Lime Roasted Pork Tenderloin image

Provided by ratherbeswimmin

Categories Pork

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 1/4 lbs pork tenderloin
2 limes, juice of
4 tablespoons extra virgin olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
salt
fresh ground black pepper
6 garlic cloves (4 cloves cracked, 2 cloves chopped)
2 tablespoons unsalted butter
1 large yellow onion, chopped
2 jalapeno peppers, seeded and chopped
1 small red bell pepper, finely chopped
2 (10 ounce) boxes frozen corn kernels (or kernels cut from 5 ears fresh corn)
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream
1/4 cup fresh flat leaf parsley, chopped
2 tablespoons chopped fresh cilantro leaves

Steps:

Preheat oven to 500°.
Trim the sliver skin or connective tissue from the tenderloins using a very sharp, thin knife.
Place tenderloins on a rimmed nonstick cookie sheet; coat them with the lime juice, rubbing the juice into the meat.
Drizzle olive oil over the tenderloins, just enough to coat (about 2 tablespoons).
Season the meat with the cumin, coriander, salt, and pepper.
Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits.
Roast for 20 minutes; remove from oven and let rest for a few minutes, tented loosely with foil.
While the pork is cooking, preheat a skillet over med-high heat with 2 tablespoons olive oil and the butter.
Add in the onions, jalapenos, bell pepper, chopped garlic, corn, salt, and pepper; cook 4-5 minutes, or until the onions are tender.
Sprinkle with the flour, and continue cooking 1 minute.
Whisk in the chicken stock and heavy cream; bring mixture to a simmer and then lower the heat to medium-low; cook until it is thick and creamy, about 5 minutes.
Add in the parsley and cilantro; taste and adjust seasonings with salt and pepper.
Slice the rested roasted pork; serve with spicy creamed corn.

Nutrition Facts : Calories 827.7, Fat 46.8, SaturatedFat 17.5, Cholesterol 224.4, Sodium 443.3, Carbohydrate 45.5, Fiber 5.5, Sugar 3.5, Protein 61.5

Pork Tenderloin With Lime/Cream Sauce image

Provided by Ron Merlin

Categories Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1 1/4 lbs pork tenderloin
2 tablespoons unsalted butter
2 tablespoons chopped onions
2 tablespoons chopped shallots
1/2 cup dry white wine
1 cup chicken stock
1/2 cup beef stock
1 cup whipping cream
2 tablespoons fresh lime juice

Steps:

Preheat oven to 400 degrees F.
Heat oil in heavy large ovenproof skillet over high eat. Add pork and brown on all sides, turning frequently. Transfer skillet with pork to oven and roast pork until cooked through, about 20 to 30 minutes.
Meanwhile, melt butter in heavy large skillet over medium heat. Add onion and shallot and sauté 3 minutes. Add wine and boil until liquid is reduced by half, stirring occasionally, about 5 minutes. Add both stocks and boil until liquid is reduced to 6 tablespoons, stirring frequently, about 13 minutes. Add whipping cream and boil until sauce is reduced to 1 cup, stirring frequently, about 7 minutes. Mix in fresh lime juice. Season sauce to taste with salt and pepper.
Cut pork diagonally into 1/4-inch-thick slices. Spoon sauce onto plates. Fan pork atop sauce and serve.

Nutrition Facts : Calories 564.7, Fat 43, SaturatedFat 21.1, Cholesterol 192.1, Sodium 278.8, Carbohydrate 6.5, Fiber 0.1, Sugar 1.6, Protein 32.5

Cumin and Ginger Rubbed Pork Tenderloin image

Provided by Anne Burrell

Time 2h25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons cumin seeds
1/2 teaspoon crushed red pepper
1 clove garlic, smashed and finely chopped
1-inch piece ginger, peeled and grated on a zester
Kosher salt
2 pork tenderloins
Extra-virgin olive oil

Steps:

Put the cumin seeds in a small saute pan and bring to a medium heat. Toast the cumin seeds until they become very aromatic, 3 to 4 minutes. Put the cumin seeds and the crushed red pepper in a spice grinder and pulse until the mix becomes a fine powder. In a small bowl combine the cumin powder with the garlic and ginger. Season the pork with salt and rub with the cumin powder mix. Let the pork hang out in the fridge for 2 hours or up to overnight. Remove from the fridge half an hour before you want to cook it.
Preheat the oven to 400 degrees F.
Coat a large saute pan with olive oil and bring to a high heat. Sear the pork on all sides. Put the saute pan with the pork into the oven. Roast the pork, turning it over halfway through the cooking time, 5 to 7 minutes.
Remove the pork from the oven and let rest for 10 minutes before carving. Slice the pork into 1/2-inch thick slices on the bias.

Cumin and Lime Roasted Pork Tenderloin with Spicy Creamed Corn image

Yield 4 servings

Number Of Ingredients 16

2 1/4 pounds pork tenderloin (sometimes sold 2 tenderloins per package)
Juice of 2 limes
4 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons ground cumin (2 palmfuls)
1 tablespoon ground coriander (1 palmful)
Salt and freshly ground black pepper
6 garlic cloves (4 cloves cracked and 2 cloves chopped)
2 tablespoons unsalted butter
1 large yellow onion, chopped
2 jalapeño peppers, seeded and chopped
1 small red bell pepper, cored, seeded, and finely chopped
2 10-ounce boxes frozen corn kernels, or kernels cut from 5 ears of fresh corn
1 tablespoon all-purpose flour 1 1/2 cups chicken stock or broth
1/2 cup heavy cream
1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
2 tablespoons chopped fresh cilantro leaves (a small handful)

Steps:

Preheat the oven to 500°F.
Trim the silver skin or connective tissue off the tenderloins with a very sharp, thin knife.
Place the tenderloins on a rimmed nonstick cookie sheet and coat them with the lime juice, rubbing the juice into the meat. Drizzle EVOO over the tenderloins, just enough to coat, about 2 tablespoons. Season the meat with the cumin, coriander, salt, and pepper. Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits. Roast for 20 minutes. Remove from the oven and let rest for a few minutes, tented loosely with foil.
While the pork is cooking, preheat a skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan) and the butter. Add the onions, jalapeños, bell peppers, chopped garlic, corn kernels, salt, and pepper. Cook for 4 to 5 minutes, or until the onions are tender. Sprinkle with the flour, and continue to cook for 1 minute. Whisk in the chicken stock and heavy cream. Bring the corn up to a simmer and then lower the heat to medium low and cook until it is thick and creamy, about 5 minutes. Finish the spicy creamed corn with the parsley and cilantro. Taste and adjust the seasoning with salt and pepper.
Slice the rested roasted pork and serve alongside the spicy creamed corn.
Tidbit
If you like the heat, only remove the seeds from half of the jalapeños.