Best Southwestern Pork Tenderloin Recipes

SOUTHWESTERN PORK TENDERLOIN

Steps:

• Place pork in a medium bowl. Add cumin, garlic powder, oregano, salt, and pepper; mix to combine.
• Mix water and tomato paste in a small bowl; pour over pork and mix well. Refrigerate for 20 minutes.
• Heat oil in a large skillet over medium-high heat. Place pork in skillet and brown on all sides, 5 to 8 minutes. Add bell pepper and jalapeno pepper. Cover and cook until peppers are crisp tender and pork is cooked through, about 5 minutes. Add tomato, green onions, and cilantro; cover and cook until heated through, abut 1 minute.

SOUTHWESTERN GRILLED PORK TENDERLOIN

Steps:

• In a small bowl mix together chili powder, oregano, cumin, and garlic powder.
• Place tenderloins or chops on a large platter. Rub the dry mixture over the pork, cover and refrigerate for 2-24 hours.
• Grill the pork over medium coals or this can also be broiled. Turn occasionally. Tenderloins will take approximately 25-30 minutes and pork chops will be done in approximately 10-15 minutes. A meat thermometer should read 155-160 degrees and there should also be a hint of pink in the center.

SOUTHWESTERN GRILLED PORK TENDERLOIN WITH POTATO AND CORN SALAD

Steps:

• To make spice rub: In a small bowl stir together the cumin, salt, smoked paprika, garlic powder, oregano and black pepper. Measure 1 1/2 teaspoons of the spice rub and set aside.
• Rub the remaining spice rub all over the pork tenderloin and set aside (if you are not going to grill the tenderloin within 30 minutes, refrigerate until needed).
• To make salad: In another small bowl whisk together the lime juice, reserved spice rub and olive oil. Set aside.
• Bring 2 medium pots of water to a boil. Add the corn to one pot and cook for 5 minutes. Drain and let cool. When cool enough to handle, cut the corn off of the cobs.
• Prepare grill and preheat to medium-high (see note).
• Add a large pinch of salt to the second pot and add the diced potatoes. Return to a boil and cook for 5 to 6 minutes or until the potatoes are just tender, Drain and place in a large bowl. Toss the warm potatoes with 2 tablespoons of the dressing and let stand for a few minutes so the potatoes can absorb the dressing.
• Add the cut corn to the potatoes along with the red pepper, jalapeño, red and green onions and cilantro. Toss and add the remaining dressing. Toss again and set aside to allow the flavors to blend. Just before serving, taste and add additional salt and pepper if necessary.
• Brush the prepared grill with oil and place the tenderloin in the center of the grill. Grill for 12 to 14 minutes, turning every 2 minutes, or until the pork reaches an internal temperature of 140 degrees. Remove from grill, tent with aluminum foil and let stand for 10 minutes. Slice pork and serve with the salad.
• Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack until it feels uncomfortable: 3 seconds for medium-hot.

SOUTHWESTERN GRILLED PORK TENDERLOIN

Steps:

• To make the rub, combine all the ingredients except the pork and oil in a small bowl. Place the pork in a zip-close plastic bag and add the rub. Squeeze out the air and seal the bag; turn to coat the meat. Refrigerate at least 1 hour or up to 24 hours. Meanwhile, spray the grill rack with nonstick spray; preheat the grill to high or prepare a hot fire. Place the pork on the grill rack. Grill, turning, until an instant-read thermometer inserted in the center registers 160°F for medium, 18 - 22 minutes. Transfer the pork to a platter and cover loosely with foil; let stand about 10 minutes. Cut into 12 slices. Yields about 3 slices per serving.

SOUTHWESTERN PORK TENDERLOIN WITH WARM CORN SALAD RECIPE - (4.3/5)

Steps:

• Preheat oven to 475 degrees. Prepare Spice-Rubbed Tenderloins: In cup, blend chili powder, cumin, coriander, salt and pepper. Rub tenderloins all over with spice mixture. Place tenderloins on rack in small roasting pan (14" by 10"). Tuck thin ends of tenderloins under, so meat is an even thickness. Roast tenderloins 20 to 25 minutes or until internal temperature of meat reaches 150 degrees on meat thermometer (temperature will rise 5 to 10 degrees upon standing). Meanwhile, prepare Warm Corn Salad: In nonstick 10-inch skillet, heat oil over medium heat until hot. Add onion and cook 5 minutes, stirring occasionally. Add corn and jalapeño, and cook 3 minutes, stirring occasionally. Remove skillet from heat and stir in tomato, cilantro, lime juice, and salt. Makes about 4 cups salad. To serve, spoon corn salad onto platter. Thinly slice tenderloins and arrange over salad. I crumbled some queso fresco over the corn salad. Feta would work, too. Each serving: About 260 cal; 27g pro; 25g carbs; 7g total fat (2g sat); 4g fiber; 67mg chol; 760mg sod.

STOVE TOP SMOKER SOUTHWESTERN PORK TENDERLOIN

Steps:

• Prepare rub for tenderloins by snapping the stems off the dried chiles, if using them. For a milder rub, tap out and discard the seeds. Crumble the peppers into a small saucepan and add the coriander and cumin seeds. Toast the mix over low heat, stirring constantly, until the seeds are lightly browned and little wisps of smoke rise from the pan. Pour the spices into a plate and cool to room temperature. Grind them into a powder in a spice mill.
• Store in a covered container in a dark place for up to two weeks.
• Trim any excess fat from the tenderloins, if you like. I leave it on, there is never all that much.
• Season the pork tenderloins with 4 teaspoons of the rub.
• Smoke over medium heat using the wood chips of choice (2 tablespoons alder or cherry wood chips OR 4 or 5 teaspoons hickory wood chips) until an instant-read thermometer reads 145ºF, about 25 minutes from the time the smoker lid is closed. Check the tenderloin(s) for doneness with the thermometer after 20 minutes of cooking time, the remaining cooking time will vary with the thickness and shape of the tenderloin. SEE My NOTES.
• Note: If you want to make carving - and chewing - easier whenever you prepare pork tenderloins, cut away any silver skin, the grayish white membrane that coveres a portion of.
• the thicker end of the tenderloin: Slip a small sharp knife underneath one end of the silver.
• skin and with a gentle sawing motion, remove it from the pork, cutting off as little meat as.
• possible.

SOUTHWESTERN GRILLED PORK TENDERLOIN

Steps:

• In small bowl, mix all ingredients except pork well. Rub mixture over all surfaces of the tenderloins. Cover and refrigerate 2-24 hours.
• Grill over medium-hot fire, turning occasionally, for 15-20 minutes, until internal temperature on a thermometer reads 145 degrees F. Let tenderloin stand 5 minutes before slicing. Slice to serve.