Best Spice Rubbed Pork Tenderloins In Corn Husks With Cranberry Avocado Salsa Recipes

Honey Spice-Rubbed Pork Tenderloin image

Provided by Michelle_My_Belle

Categories Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup Catalina dressing, divided
1 (1 lb) pork tenderloin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon dried thyme leaves
1 tablespoon honey

Steps:

Brush 2 tablespoons of the Catalina dressing over pork.
Mix dry ingredients; rub onto pork.
Let stand 10 min (flavor is just fine w/o marinading for long) or refrigerate up to 24 hours to marinate.
preheat grill to medium heat.
Place pork on grill; cover.
Grill 20 min., turning occasionally.
mix remaining 2 tablespoons dressing and honey.
Brush some of the honey mixture over pork.
Continue grilling 5 to 10 min., turning and brushing with honey mixture until pork is cooked through (160°F.).
Let stand, covered with foil, a few minutes before slicing.

Spice-Rubbed Pork Tenderloin image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 pork tenderloin, trimmed (about 1 1/2 pounds)
1 tablespoon peanut oil
2 teaspoons Chinese five-spice powder
Kosher salt and freshly ground black pepper
1 tablespoon rice vinegar
1 teaspoon finely grated peeled fresh ginger
1 teaspoon mirin
1 teaspoon soy sauce
Juice of 1/2 lime
2 teaspoons toasted sesame oil
Cooked rice and steamed or stir-fried broccoli, for serving

Steps:

Preheat the broiler and line a rimmed baking sheet with foil. Put the pork on the prepared baking sheet, brush with the peanut oil and rub all over with the five-spice powder. Sprinkle the pork with salt and pepper. Broil, flipping once, until golden and an instant-read thermometer inserted into the thickest part of the meat registers about 145 degrees F, 15 to 20 minutes. Transfer the meat to a cutting board to rest for 5 minutes.
Meanwhile, whisk together the vinegar, ginger, mirin, soy sauce and lime juice in a small bowl. Whisk in the sesame oil and season with salt and pepper.
Slice the pork, drizzle with the vinaigrette and serve with the rice and broccoli.

Cranberry-Avocado Salsa image

Yield Makes about 3 1/2 cups

Number Of Ingredients 8

1 yellow bell pepper
1 12-ounce bag fresh or frozen cranberries (3 cups)
1/2 cup sugar
1/4 cup orange juice
1 medium jalapeño chili, seeded, chopped
1 tablespoon grated orange peel
2 ripe avocados, halved, pitted, peeled, diced
1/4 cup chopped fresh cilantro

Steps:

Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and chop bell pepper.
Combine cranberries, sugar, and orange juice in processor. Using on/off turns, coarsely chop cranberries. Transfer to medium bowl. Add bell pepper, jalapeño, and orange peel. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir avocados and cilantro into salsa. Season to taste with salt and pepper.