Best Pork Loin In A Garlic Chili Sauce Recipes

THAI SWEET CHILI PORK TENDERLOIN

Thai Sweet Chili Pork Tenderloin image

Thai Sweet Chili Pork Tenderloin is spicy, sweet, savory and melt in your mouth tender.

Provided by HWC Magazine

Categories Mains

Time 30m

Number Of Ingredients 9

Ingredients

1.25 pounds pork tenderloin
2 tbsp olive oil (1 tablespoon for the rub and a 1 tablespoon for the pan)
1 tsp paprika
salt and pepper (to taste)
2 cloves garlic (peeled and minced)
1 inch ginger (knob fresh peeled and minced (or 1 teaspoon pre-made stir in paste))
2 tbsp tamari (soy sauce)
1/2 cup Thai sweet chili sauce
1 tbsp spring onions (chopped, optional- garnish)

Steps:

Preheat oven to 400 degrees F (204 degrees C). Gather ingredients.
Rub your pork tenderloin with olive oil, paprika, salt, pepper and garlic on all sides. Add a little extra olive to your pan. (If you have an iron skillet or a pan that can be used from stove top to oven, that is best. It saves on doing extra dishes.
Sear your seasoned pork tenderloin in the pan on medium-high heat on all sides. About 2 minutes per side or about 6 minutes.
Transfer your seared, seasoned pork tenderloin to the pre-heated oven and cook for about 10-15 minutes more or until the internal temperature is 145 degrees F. Turn the pork loin over half way through the cooking process.
Stir together the ginger, tamari (soy sauce) and Thai sweet chili sauce (or to make low carb/diabetic friendly, exchange with sugar free orange preserves, teaspoon water and chili flakes).
Brush on the Thai chili sauce glaze on the pork tenderloin during the last 5 minutes of cooking. Remove the pork tenderloin from the oven and allow to rest 5 minutes. Slice pork tenderloin and garnish with sliced green onions.
Enjoy!

Nutrition Facts : ServingSize 1 g, Calories 309 kcal, Carbohydrate 17 g, Protein 31 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 92 mg, Sodium 896 mg, Fiber 1 g, Sugar 16 g

ROASTED PORK TENDERLOIN WITH GARLIC SAUCE

Roasted Pork Tenderloin with Garlic Sauce image

This Easy Roasted Pork Tenderloin with Garlic Sauce knocks it out of the park on flavor, but is still very simple to make. The tender, juicy pork is seared, then baked in the oven and a garlic sauce is made with the drippings to finish it with lots of flavor!

Provided by Kimber

Categories Dinner

Time 45m

Number Of Ingredients 9

Ingredients

2 lb pork tenderloin
1 tbsp Cajun seasoning
2 tbsp vegetable oil
1/2 onion (finely diced)
4 cloves garlic
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1 cup chicken broth (or vegetable)
1 tbsp cornstarch

Steps:

Preheat oven to 350. Heat oil in a large pan over high heat.
Season the pork tenderloin on all sides with cajun seasoning. Then place in the hot oil and sear for about 1 minutes on each side.
Cover with lid or foil and transfer to the oven to bake for 25-35 minutes or until it reaches 145˚F internal temp.
Once done, remove the pork tenderloin from the pan and put the pan with drippings on the stove over medium heat. Add the onion and cook until translucent.
Add the garlic, oregano, and red pepper flakes and cook 1 minute, then stir in the broth and bring to a simmer.
Combine the cornstarch with water to form a paste, then stir it into the sauce and simmer for 3-5 minutes or until it thickens.
Slice the pork tenderloin and place it back in the sauce to serve. Enjoy!

Nutrition Facts : Calories 359 kcal, Carbohydrate 6 g, Protein 48 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 147 mg, Sodium 340 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ALL DAY PORK LOIN CHILI

All Day Pork Loin Chili image

Provided by The Hearty Boys

Time 3h45m

Yield 14 to 16 servings

Number Of Ingredients 22

Ingredients

8 tablespoons vegetable oil
3 pounds boneless pork loin, cut into 2-inch cubes
Kosher salt
Freshly ground black pepper
1 Spanish onion, cut into 1-inch dice
2 cloves garlic, minced
2 red bell peppers, seeded and cut into 1-inch dice
3 jalapeno peppers, seeded and minced
2 tablespoons light brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons cayenne pepper
3 tablespoons cilantro, chopped
3 (15-ounce) cans diced tomatoes, with juice
1/2 cup honey
1/2 cup prepared black coffee
1/2 cup bourbon
2 (15-ounce) cans black beans, drained
2 (15-ounce) cans kidney beans, drained
1 cup sour cream, for serving
1 small can sliced or chopped jalapenos, for serving
2 cups shredded cheddar, for serving

Steps:

Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.

ROASTED GARLIC AND CHILE-CRUSTED PORK LOIN

Roasted Garlic and Chile-Crusted Pork Loin image

Provided by Food Network

Categories main-dish

Yield Feeds 6

Number Of Ingredients 10

Ingredients

2 bulbs Roasted Garlic (see Note)
1 tablespoon kosher salt
2 teaspoons ground ancho chile
2 teaspoons dried flaked chipotle chile
1 teaspoon ground cumin
2 teaspoons brown sugar
1 tablespoon olive oil
1 boneless double pork loin roast (about 3 pounds)
4 large cloves garlic, quartered
Kosher salt and black pepper

Steps:

Squeeze the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub.
Stab holes into the pork loin and insert a quarter of a garlic clove into each. Massage the wet rub all over the meat, pushing some of it in between the two loins. Do this ahead, cover, and refrigerate overnight for maximum flavor penetration.
Fire up the grill, mounding a hot coal bed on one side. Just before grilling, season the meat all over with the salt and a grinding of black pepper.
Set the meat directly over the coals to sear for 2 minutes, making sure to scrape onto the roast any of the coating rub stuck to the plate it was setting on. Sear the remaining 3 sides for 2 minutes each. Push the meat to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it's from 325 to 350 degrees F inside. Roast for about 1 hour, till the meat reaches an internal temperature of 150 degrees F. Pull the roast off the grill and let it rest for 15 minutes.
Carve and serve immediately, or let it cool completely and then slice for sandwiches.