Best Grilled Pork Tenderloin With Spicy Cucumber Apple And Mango Salad Recipes

Spicy Grilled Pork Tenderloin image

Provided by Barbara Schieving

Categories Pork

Time 15m

Number Of Ingredients 8

2 1 pound pork tenderloins
3 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon ground chili powder
2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried crushed oregano leaves
1 teaspoon garlic powder

Steps:

Heat grill to medium.
Rub pork tenderloins with oil. Drizzle with lime juice. Combine dried spices in a bowl and then sprinkle evenly on tenderloins.
Grill, turning occasionally, until well browned on all sides, about 10 minutes.
Reduce temperature to low and cover with grill lid. Continued to cook pork covered, until an instant-read thermometer inserted into the center registers 145 degrees, turning occasionally.

Best Damn Grilled Pork Tenderloin image

Provided by RecipeTeacher

Number Of Ingredients 10

Steps:

Combine all dry ingredients in a bowl and mix well.
Trim pork tenderloins of any excess fat or silver skin, coat with vegetable oil and rub in entire seasoning mixture.
Fire up grill to medium/high heat. Make sure grates are well cleaned and oiled. Let grill get good and hot for 5 minutes with the lid closed.
Add pork tenderloins and grill for 5 minutes with lid closed, or until pork starts to easily release from the grill. Use tongs and give the pork a 1/4 turn and continue grilling for another 2-3 minutes.
Flip pork tenderloins and continue to grill for 2-3 minutes. Then, use tongs and place the remaining sides on the grill for about 1 minute each, just to get them a quick sear. Pork is done when internal temperature reaches 145°(F)
Remove pork from grill and let rest for about 5 minutes before serving.

Sweet and Spicy Grilled Pork Tenderloin image

Provided by SarasotaCook

Categories Pork

Time 8h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 pork tenderloin (12 oz each)
6 tablespoons brown sugar
1/4 cup cilantro, chopped fine (parsley can be substituted)
1/2 teaspoon red pepper flakes (or to taste)
1/4 cup olive oil
12 garlic cloves, just crushed and a rough chop
2 teaspoons mustard, dried and ground
2 teaspoons ground ginger
1 teaspoon paprika
1/2 cup soy sauce

Steps:

Marinade -- In a large baggie add all the ingredients, close and shake well. Add the pork tenderloins and let marinade.
Grill -- Let set at room temp 20-30 minutes to take the chill off and then grill. After grilling cover and rest 5-10 minutes. Slice and enjoy.

Grilled Pork Tenderloin with Spicy Cucumber, Apple and Mango Salad image

Provided by Megan Mitchell

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

One 1 1/2-pound pork tenderloin
Grapeseed oil, for greasing
Kosher salt and freshly ground black pepper
1 English cucumber, cut into 3-inch-long matchsticks
1 green apple, cored and cut into 1/4-inch-thick half-moons
1 mango, pitted and cut into 1/4-inch-thick half-moons
1/2 cup loosely packed mint leaves, torn, plus whole leaves for garnish
1 small lime, zested and juiced
1 medium jalapeno, finely minced
1 clove garlic, minced or grated
1 tablespoon light brown sugar
1 tablespoon fish sauce
1 tablespoon tamari
2 teaspoons rice wine vinegar
1 teaspoon kosher salt
1/4 cup lightly salted, dry roasted peanuts, roughly chopped

Steps:

For the pork: Preheat the grill to medium-high, about 375 degrees F, or preheat a large grill pan over medium-high heat. Clean and oil the grill grates or grill pan.
Lightly oil the tenderloin and sprinkle with salt and pepper. Grill, covered, until you get nice grill marks and a thermometer inserted into the thickest part registers 145 degrees F, flipping once, 14 to 16 minutes. Remove to a cutting board and let rest for 5 minutes. Slice into 1/2-inch thick pieces and transfer to a large plate or platter.
While the pork grills, make the salad: Combine the cucumber with the apple, mango and mint in a large bowl. Combine the lime zest with the juice, jalapeno, garlic, brown sugar, fish sauce, tamari, vinegar and salt in a small bowl. Whisk together then pour over the salad (see Cook's Note). Add some of the peanuts, saving the rest for garnish.
Top the pork with the salad, mounding it high in the middle of the platter. Sprinkle with the reserved peanuts and a few mint leaves.