Best Rum And Cola Cured Pork Tenderloin Recipes

Captain Morganandreg; Rum and Cola image

Provided by Food Network

Time 1m

Yield 1 serving

Number Of Ingredients 2

1.5 oz. Captain Morgan® Original Spiced Rum
5 oz .cola

Steps:

Blueberry-Rum Marinated Pork Tenderloin image

Provided by ratherbeswimmin

Categories Pork

Time 1h1m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup fresh blueberries
3/4 cup rum
1/4 cup lemon juice
2 garlic cloves, minced
2 tablespoons brown sugar
1 tablespoon chopped sweet onion
1 tablespoon white vinegar
1 (16 ounce) package pork tenderloin
French bread, slices toasted
3 cups fresh blueberries, divided
1/4 cup fresh lemon juice
3 tablespoons chopped fresh cilantro
2 jalapeno peppers, seeded and minced
1/3 cup diced red bell pepper
1/4 cup chopped onion
1/2 teaspoon kosher salt

Steps:

To make the salsa: coarsely chop 2 cups blueberries.
Stir together chopped blueberries, remaining 1 cup blueberries and the remaining ingredients.
Cover and chill until ready to serve.
To make the tenderloin: Process the first 7 ingredients in a blender or food processor until smooth.
Pour mixture into a large zip-lock heavy-duty plastic bag; add in pork.
Seal and chill at least 4 hours.
Remove pork from the marinade and discard marinade.
Grill pork, covered with grill lid,o ver medium heat (300-350°) 11-13 minutes on each side or until meat thermometer reads 155°.
Remove from grill; loosely cover pork with foil.
Let stand 10 minutes or until thermometer reads 160°.
Cut pork into slices and serve over toasted bread.
Top with Blueberry Salsa.

Nutrition Facts : Calories 381.9, Fat 6.7, SaturatedFat 2.2, Cholesterol 74.8, Sodium 279.9, Carbohydrate 33.3, Fiber 4.3, Sugar 23.1, Protein 24.9

Rum & Yum Roast Pork Tenderloin image

Provided by Mareesme

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

6 large garlic cloves, peeled
2 small white onions, peeled and coarsely chopped
1 bunch fresh parsley, bottom stems discarded (about 1/2 cup loosely packed)
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1/4 cup dark rum
1/2 cup light brown sugar
1/4 cup freshly squeezed lime juice
1/4 cup olive oil
2 lbs whole pork tenderloin, trimmed of any excess fat

Steps:

In food processor or blender, combine the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice Process/blend until finely chopped, then drizzle in the oil, pulsing just to combine.Transfer the mixture to a small bowl.
Put the pork in a large bowl and rub pork thoroughly with the marinade, Cover, and marinate in the refrigerator for at least 4 hours or, preferably, overnight.
Heat skillet over medium heat. Season the pork with salt and pepper and placve into the skillet. Sear until golden, about 3 minutes, then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned.
Turn the heat down to low, add the remaining marinade to the pan and partly cover to finish cooking, about 5-6 minutes more. Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork reads 155 degrees F.
Transfer the pork to a cutting board, and let it rest for 10 minutes. Carve the pork into 1/2 -inch-thick slices and serve.

Rosemary Pork Tenderloin image

Provided by Food Network

Categories main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 15

1/2 cup good olive oil
1/2 cup red wine vinegar
About 1/4 cup fresh parsley leaves
About 1/4 cup fresh rosemary, leaves stripped and lightly crushed
3 tablespoons coarse grain mustard
1 tablespoon dry mustard
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon ground pepper
Juice of 1 lemon
2 pork tenderloins (1 1/2 to 2 pounds each)
2 tablespoons butter
2 tablespoons olive oil
2 cups rough, largely chopped root vegetables (Most root vegetables - I used potatoes - will roast just fine with the pork...red onions, sweet potatoes and carrots are a few I've tried and been greatly pleased!)
Buttermilk biscuits, cut in half and toasted, for serving

Steps:

Whisk together the olive oil, red wine vinegar, parsley, rosemary, grain mustard, dry mustard, garlic, salt, pepper lemon juice. Pour over the tenderloins in a plastic bag and allow to marinate in the fridge for anywhere between 1 hour and overnight.
Preheat the oven to 375 degrees F.
After marinating, sear the tenderloins in the butter and olive oil. Add the root vegetables and baste them in the sauce. Cover and place in the oven for 25 minutes.
Slice the pork into medallions and serve with the sauce from the bottom of the pan. Serve with hot buttermilk biscuits.