Best Cumin Crusted Pork Tenderloin With Orange Cilantro Vinaigrette Recipes

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EMERIL LAGASSE'S ORANGE, CUMIN AND CILANTRO ROASTED PORK LOIN



Emeril Lagasse's Orange, Cumin and Cilantro Roasted Pork Loin image

I got this recipe from GMA's recipe mail. The combination of orange and cumin give this pork a tasty flavor. Enjoy it with the grilled sweet potato salad. I haven't tried it, but it look's like it is very easy to make.

Provided by landlocked 2

Categories     Pork

Time 35m

Yield 1 pork loin, 6-8 serving(s)

Number Of Ingredients 10

3 1/2 lbs boneless pork loin
2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons fresh ground black pepper
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/4 cup white wine vinegar
2 tablespoons orange marmalade
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large skillet over medium high heat. Rub the pork loin well on all sides with the olive oil, and season it with the kosher salt, cumin, and black pepper. Place the pork loin, fat side down, in the skillet and cook, turning occasionally, until well-browned on all sides, 10 to 12 minutes. Remove the pork from the skillet and place it in a small roasting pan or baking dish that holds it snugly.
  • In a medium bowl, combine the orange juice, lime juice, vinegar, and marmalade, and whisk well to combine. Drizzle the citrus mixture over the pork.
  • Place the roasting pan in the oven, and cook until the pork reaches an internal temperature of 140°F, basting the pork with the pan juices occasionally. (Take care not to overcook the pork.) Should the pan juices evaporate and begin to scorch before the pork is done, add a bit of water to keep it from burning.
  • Remove the pork from the oven, add the cilantro to the roasting pan, and swirl it in the pan juices. Allow the pork to rest for 7 to 10 minutes before slicing. Serve the pork thinly sliced, drizzled with pan juices.

Nutrition Facts : Calories 595.3, Fat 38, SaturatedFat 12.2, Cholesterol 166.7, Sodium 1300.5, Carbohydrate 8, Fiber 0.3, Sugar 5.9, Protein 52.6

CUMIN CRUSTED PORK TENDERLOIN WITH ORANGE CILANTRO VINAIGRETTE



Cumin Crusted Pork Tenderloin With Orange Cilantro Vinaigrette image

Make and share this Cumin Crusted Pork Tenderloin With Orange Cilantro Vinaigrette recipe from Food.com.

Provided by roxy_froggy25

Categories     Pork

Time 45m

Yield 2 pork tenderloin, 2 serving(s)

Number Of Ingredients 14

2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon ground pepper
2 teaspoons whole cumin seeds
2 lbs pork tenderloin
1 tablespoon olive oil
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon white wine vinegar
1/4 cup olive oil
2 tablespoons minced scallions
1/3 cup fresh cilantro, chopped

Steps:

  • 1. Preheat oven to 450.
  • 2. Mix together the ground coriander, salt, ground pepper, and cumin seeds.
  • 3. Coat two one pound pork tenderloins with 1 T olive oil and then rub the meat all over with the spices. Place the loins in a baking pan and bake, turning once, for about 25 minutes-until internal temp is 140 degrees on a meat thermometer.
  • 4. Let the meat sit a few minutes without cutting after you take it out of the oven so the juices settle inside.
  • 5. For the vinaigrette, Combine all ingredients and You can make this ahead of time and refrigerate it, but get out about 15 minutes before you serve it and whisk again when it reaches room temperature.

Nutrition Facts : Calories 939.4, Fat 59.2, SaturatedFat 13.2, Cholesterol 299.4, Sodium 1974.1, Carbohydrate 4.4, Fiber 1.8, Sugar 0.8, Protein 94.2

CILANTRO PORK TENDERLOIN



Cilantro Pork Tenderloin image

I found this recipe in a magazine, then added extra cumin and mustard to satisfy my family's taste for spicy foods. I like to serve pork frequently.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 8

1-1/2 cups chopped fresh cilantro
1/2 cup packed brown sugar
1/2 cup reduced-sodium soy sauce
3 tablespoons honey
6 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground mustard
1 pork tenderloin (1 to 1-1/4 pounds)

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients; add pork. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium-hot heat, for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.

Nutrition Facts :

ORANGE, CUMIN, AND CILANTRO GRILLED PORK LOIN



Orange, Cumin, and Cilantro Grilled Pork Loin image

Here, the loin is grilled briefly to seal in the juices, then transferred to a grill-proof pan and cooked with citrus juices. The pan juices make for an intensely flavored "jus" for serving.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

One 3 1/2 pound boneless pork loin
2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/4 cup white wine vinegar
2 tablespoons orange marmalade
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat a grill to medium.
  • Rub the pork loin well on all sides with the olive oil, and season it with the kosher salt, cumin, and black pepper. Place the pork loin, fat side down, onto the grill and cook for 5 minutes. Rotate the pork 90 degrees and cook for another 5 minutes. Then turn the pork over and cook for a final 5 minutes. Remove the pork from the grill and place it in a small grill-proof roasting pan that holds it snugly.
  • In a medium bowl, combine the orange juice, lime juice, vinegar, and marmalade, and whisk well to combine. Drizzle the citrus mixture over the pork. Place the roasting pan directly on the grill, close the lid of the grill, and cook for 5 minutes. Raise the lid and baste the pork with the pan juices. Close the lid and cook for an additional 15 to 20 minutes, basting every 5 minutes, until the pork reaches an internal temperature of 140 degrees. (Take care not to overcook it.)
  • Remove the pork from the grill. Add the cilantro to the roasting pan, and swirl it in the pan juices. Allow the pork to rest for 7 to 10 minutes before slicing. Serve the pork thinly sliced, drizzled with pan juices.

ORANGE MARINATED PORK TENDERLOIN



Orange Marinated Pork Tenderloin image

This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!

Provided by JUDY MALLORY

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h30m

Yield 4

Number Of Ingredients 6

1 cup orange juice
⅓ cup soy sauce
2 tablespoons chopped fresh rosemary
3 teaspoons minced garlic
2 (3/4 pound) whole pork tenderloins
salt and freshly ground black pepper to taste

Steps:

  • Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
  • Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
  • Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.9 g, Cholesterol 72.6 mg, Fat 4.1 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 1.4 g, Sodium 1260.5 mg, Sugar 5.6 g

SPICE-CRUSTED PORK TENDERLOIN WITH ROASTED CITRUS



Spice-Crusted Pork Tenderloin with Roasted Citrus image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon coriander seed
1 teaspoon cumin seed
1/2 to 1 teaspoon black peppercorns
1 small garlic clove, coarsely chopped
Sea salt
1 small pork tenderloin (about 1 pound), trimmed of silver skin
1 tablespoon extra-virgin olive oil
2 limes or lemons, halved
Serving suggestions: black bean salad, a leafy salad or roasted squash.

Steps:

  • Preheat the oven to 375 degrees F. Combine the coriander, cumin, peppercorns and garlic in a mortar and pestle (or use a heavy skillet, placing spices on cutting board); coarsely crush the spices, and season with salt. Rub the pork tenderloin with the spice mixture.
  • Heat the oil in a large oven-proof skillet over medium heat until very hot; add the tenderloin. Cook the pork, turning occasionally, until browned on all sides, about 6 minutes total. Add the limes or lemon, cut-side down, to the skillet. Transfer the skillet to the oven.
  • Roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let stand 5 minutes; slice, squeeze the citrus juice over the pork, and serve with pan juices and a favorite side dish.

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