Best Pan Roasted Pork Tenderloin With Tamarind Pineapple Barbeque Sauce And Buttermilk And Cascabel Chile Onion Rings Recipes

PAN-ROASTED PORK TENDERLOIN WITH ANCHO HONEY GLAZE

Steps:

• Preheat the oven to 425 degrees F.
• Whisk together the honey, 2 tablespoons ancho, the mustard and chile de arbol in a small bowl until smooth then season with salt and pepper. Set aside. (If you can make this glaze at least 30 minutes before using, it will be more flavorful.)
• Remove the pork from the refrigerator 30 minutes before cooking. Season the pork on both sides with salt, pepper and ancho powder. Heat a few tablespoons of oil in a large ovenproof skillet over high heat until it shimmers. Add the pork and cook on all sides until golden brown and a crust has formed, about 12 minutes total. Brush both sides with some of the glaze.
• Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center registers 140 degrees F, about 12 minutes.
• Brush the top with the glaze several times while roasting. Remove to a cutting board and brush the top of the pork with more glaze. Let rest for 10 minutes then cut into thick slices. Garnish with the chives and scallions and serve.

PINEAPPLE PORK TENDERLOIN

Steps:

• Prepare a 13x9 baking dish by spraying with cooking spray.
• Preheat oven to 350-degrees, or prepare an outdoor grill by heating to medium/high.
• Layer a few slices of pineapple on the bottom of the dish.
• Place the pork tenderloin pieces on top of the pineapple slices.
• Drizzle the teriyaki sauce evenly over the pork tenderloin.
• Season with salt and pepper.
• Lay the slices of onion over the seasoned pork tenderloin.
• Top with the remaining pineapple slices.
• Place in a preheated oven for 40 minutes, or until an instant-read meat thermometer reads 145-degrees. OR place on top of two bricks on an outdoor grill, cover, and cook until an instant-read meat thermometer reads 145-degrees.
• Once the pork reaches 145-degrees remove it and allow it to rest for 5 minutes before slicing.
• Slice and serve the pineapple pork tenderloin by spooning the pan juices over the top, if desired.

PAN-ROASTED PORK TENDERLOIN WITH APPLES AND BOURBON

Steps:

• Slice the pork tenderloin into 6 to 7 medallions that are 1/2-to 3/4-inch thick, depending on the shape of the tenderloin.
• Combine the salt, coriander, fennel and pepper in a small bowl and mix well.
• Spread the sliced pork medallions on a plate or baking sheet and season evenly on both sides with the salt mixture (you may not use it all).
• Spread the flour on plate. Dip each of the pork medallions in the flour and pat off any of the excess.
• Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Cook the pork medallions in batches, adding more oil and butter as needed, browning them well on both sides, about 5 minutes total. Remove to a rack to rest. It's ok if the pork is not cooked all the way through at this stage, it will finish cooking in the sauce.
• When all the pork has been browned, pour off the fat in the pan into a small bowl. Add the remaining tablespoon butter and melt over medium-high heat. Add the shallots, thyme sprigs and some salt to the pan and cook until the shallots are softened and starting to get a little color, about 1 minute. Then add the apples and saute, stirring occasionally and adding more butter if necessary, until tender, 2 to 3 minutes more.
• Remove the pan from the heat, add the bourbon and stir to cook off some of the alcohol. Return the pan to the heat and cook, stirring, until reduced by half. Remove the thyme sprigs. Return the pork to the pan along with the chicken stock and season with salt. Simmer until well thickened and reduced, 2 to 3 minutes. Spoon the pork and apples onto plates and drizzle with the sauce.

PINEAPPLE PORK TENDERLOIN

Steps:

• In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly grease the grill rack., Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing., Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through; serve with pork.

MINCED PORK OR VEAL TENDERLOIN: SCHWEINS ODER KALBSGESCHNETZELTES

Steps:

• Heat heavy saute pan. Then add oil until it begins to smoke. Sear the meat until golden brown, season with salt and pepper. Transfer meat to a strainer. Reserve meat and juice separately.
• Add the butter to the pan. When it begins to brown, add onions, garlic, and chanterelles. Saute over high heat until all the liquid has reduced. Add heavy cream, paprikas, and the juice from the meat. Reduce until sauce has lightly thickened. Add the reserved meat, marjoram and parsley, and season with salt and pepper. Stir in creme fraiche.
• Serve over noodles, on heated plates, and garnish with minced parsley.

GARLIC-TAMARIND PORK LOIN

Steps:

• Mix lime juice, soy sauce, garlic, tamarind paste, sugar, and sambal oelek together in a bowl. Whisk for 1 minute. Poke pork tenderloin with a fork or knife and place in a large resealable plastic bag. Pour marinade into the bag and seal while pressing out the air. Marinate in the refrigerator 8 hours to overnight for best results.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove pork loin from the bag and sear on the preheated grill, 1 to 3 minutes per side. Move to indirect heat until cooked through, 20 to 30 minutes more, depending on thickness.