Best Pork Tenderloin Cumin And Cornmeal Coated Recipes

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CORNMEAL AND CUMIN PORK LOIN



Cornmeal and Cumin Pork Loin image

Make and share this Cornmeal and Cumin Pork Loin recipe from Food.com.

Provided by Tebo3759

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

1 1/4 lbs boneless pork loin
2 -3 tablespoons cornmeal
1 tablespoon cumin seed, roasted and crushed (or good powdered cumin)
2 tablespoons olive oil

Steps:

  • Season pork with salt and pepper.
  • Mix cornmeal and cumin together.
  • Turn pork in this mixture to coat.
  • Heat oil in a skillet til hot but not smoking.
  • Brown pork, turning, about 3 minutes.
  • Transfer pork to a roasting pan.
  • Roast at 350°F for 25 to 30 minutes until internal temperature registers 155°F.
  • Let stand 10 minutes loosely covered.
  • Slice and serve.

Nutrition Facts : Calories 359.8, Fat 25.1, SaturatedFat 7.2, Cholesterol 89.3, Sodium 74.9, Carbohydrate 3.6, Fiber 0.4, Sugar 0.1, Protein 28.6

CORNMEAL-AND-CHILE-CUMIN COATED PORK LOIN



Cornmeal-and-Chile-Cumin Coated Pork Loin image

Categories     Pork     Roast     Sauté     Picnic     Low Fat     Quick & Easy     Pork Tenderloin     Cornmeal     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 4

1 1/4 lb boneless pork loin, trimmed
2 tablespoons yellow cornmeal
1 tablespoon cumin seeds, toasted and coarsely ground
1 1/2 teaspoons olive oil

Steps:

  • Preheat oven to 350°F.
  • Pat pork dry and season with salt and pepper. Stir together cornmeal and cumin and transfer to a plate. Turn pork in cornmeal mixture to coat well and discard any remaining mixture.
  • Heat oil in a 10-inch nonstick skillet until hot but not smoking and brown pork, turning, about 3 minutes. Transfer pork to a shallow baking pan and roast in middle of oven until a thermometer inserted diagonally at least 2 inches into pork registers 155°F, 30 to 45 minutes. Let stand, loosely covered, 10 minutes. Cut pork into 12 slices (about 1/4 inch thick).

CUMIN AND GINGER RUBBED PORK TENDERLOIN



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.

GRILLED PORK TENDERLOIN WITH CORN ON THE COB



Grilled Pork Tenderloin With Corn on the Cob image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 tablespoon paprika
Kosher salt and freshly ground pepper
1 teaspoon packed light brown sugar
1 teaspoon ground cumin
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons extra-virgin olive oil, plus more for brushing
2 small pork tenderloins (about 1 1/2 pounds total)
4 ears corn, husked
3/4 cup apple cider vinegar
3 tablespoons packed light brown sugar
2 tablespoons ketchup
1/2 teaspoon red pepper flakes
Kosher salt

Steps:

  • Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.
  • Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves; remove from the heat.
  • Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.
  • Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.

CUMIN AND LIME ROASTED PORK TENDERLOIN



Cumin and Lime Roasted Pork Tenderloin image

Make and share this Cumin and Lime Roasted Pork Tenderloin recipe from Food.com.

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

CUMIN AND LIME ROASTED PORK TENDERLOIN WITH SPICY CREAMED CORN



Cumin and Lime Roasted Pork Tenderloin with Spicy Creamed Corn image

Categories     Cookies     Pork     Roast     Lime     Corn     Simmer     Cumin

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.

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