Best Spiced Pork Tenderloin Recipes

PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY

Steps:

• For chutney:
• Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
• For pork:
• Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

GRILLED MOROCCAN SPICED PORK TENDERLOIN

Steps:

• In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
• Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135°, about 9 minutes. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices. Serve with warm grilled naan, haloumi and yogurt.

GRILLED CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
• Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.

SPICED PORK TENDERLOIN WITH CHERRY-THYME PAN SAUCE

Steps:

• Combine coriander, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub pork with spice mixture.
• Heat oil in a 12" heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into the center of each tenderloin registers 145°F, 20-25 minutes. Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.
• Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes. Stir in cherries, any accumulated juices, and 3/4 tsp. salt and cook 1 minute. Remove from heat, add butter, and swirl skillet to combine. Pluck out thyme sprigs, then season with salt and pepper. Slice pork and serve with sauce.

CUBAN SPICED PORK TENDERLOIN AND SOFFRITO RICE

Steps:

• Preheat the oven to 450 degrees F.
• Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
• For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions.
• Suggested drink: mojitos!

GRILLED MOROCCAN SPICED PORK TENDERLOIN WITH CREAMY HARISSA SAUCE

Steps:

• In a small bowl, combine the cinnamon, coriander, cumin, paprika, salt and olive oil. Rub the mixture evenly over the pork tenderloins. Cover and refrigerate for at least 30 minutes or up to overnight.
• Prepare a grill for high heat cooking. Place the tenderloins on the grill and cook until browned and nicely marked, 8 to 10 minutes. Turn the tenderloins and cook until a meat thermometer inserted into the center of each registers between 155 degrees F and 165 degrees F, 8 to 10 minutes longer. Transfer the tenderloins to a cutting board, tent with foil and let rest for 10 minutes. Slice and serve hot or at room temperature with Creamy Harissa Sauce.
• In a small bowl, whisk together the yogurt, lemon juice, oil, harissa and garlic until combined. Season with salt and pepper.

THAI-SPICED PORK TENDERLOIN WITH ORANGE CURRY SAUCE

Steps:

• Make sauce:
• Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry base in heavy medium saucepan over medium-high heat. Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes. Puree sauce in blender or processor in batches until smooth. Strain sauce and return to same saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Make pork:
• Stir molasses, soy sauce, curry base and ginger in large glass baking dish. Add pork tenderloin and turn to coat. Cover and refrigerate at least 1 hour and up to 4 hours.
• Preheat oven to 350°F. Remove pork from marinade; discard marinade. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until golden brown, about 3 minutes per side. Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160°F, about 25 minutes. Transfer pork to platter. Tent with foil to keep warm.
• Bring sauce to simmer. Remove from heat. Gradually add 6 tablespoons butter, whisking just until melted. Season to taste with salt and pepper.
• Cut pork into 1-inch-thick slices. Serve with sauce.

SPICED PORK TENDERLOIN

Steps:

• Preheat oven to 450°F. Blend first 5 ingredients in small bowl. Sprinkle pork with spice mixture, salt and pepper. Place in 13x9x2-inch pan. Roast until thermometer inserted into center of pork registers 150°F., about 20 minutes. Transfer pork to plate.
• Add broth to pan. Set pan directly over high heat and bring broth to boil, scraping up browned bits. Simmer until pan juices thicken slightly, about 3 minutes. Slice pork into rounds; place on plates. Top with pan juices and cilantro.

PORK TENDERLOIN WITH SPICED PLUM SAUCE

Steps:

• In a large saucepan, bring plums and vinegar to a boil. Reduce heat; cover and simmer 10-15 minutes or until tender. Cool slightly; transfer to a food processor. Cover and process for 1-2 minutes or until blended; strain. , Return plum mixture to the pan; stir in the brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally. , Place pork on a rack in a roasting pan; sprinkle with pepper. Set aside 1/2 cup plum sauce for serving. Spoon half of the remaining sauce over pork. , Bake at 350° for 40-50 minutes or until a thermometer reads 160°, basting occasionally with remaining sauce. Serve with reserved sauce.

SKILLET PORK TENDERLOIN WITH SPICED CARROTS AND COUSCOUS

Steps:

• Mix together the pumpkin pie spice, 1 teaspoon cumin, 2 teaspoons salt and a few grinds of pepper in a small bowl. Rub the spice mix all over the pork tenderloin.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat until very hot. Add the pork tenderloin down the center of the skillet. Cook the pork, flipping occasionally and keeping it in the center of the skillet, until browned on all sides, about 5 minutes.
• While the pork cooks, toss together the ginger, carrots, lemons, remaining 1/2 teaspoon cumin and 1 teaspoon salt in a small bowl. Add the remaining 1 tablespoon oil to one side of the pork tenderloin in the skillet and then add the carrot mixture, spreading it out in an even layer. (Leave the other side of the pork empty.) Reduce the heat to low, cover the skillet and cook until the carrots are bright orange and just start to become tender, about 8 minutes.
• Meanwhile, mix together the couscous, apricots and 1 1/2 teaspoons salt in a medium bowl. Add the couscous mixture and 1 1/2 cups water to the empty side of the skillet. Pile the spinach on top of the carrots, cover the skillet and cook until the couscous is fluffy and tender and an instant-read thermometer inserted into the thickest part of the pork has reached about 150 degrees F, about 10 minutes. Remove the pork to a cutting board and slice. Serve with the carrots and couscous.

MOROCCAN SPICED PORK TENDERLOIN WITH DRIED PLUMS

Steps:

• In a medium bowl, whisk together all of the ingredients for the marinade and pour over the tenderloins. Marinate the pork tenderloin for 30 minutes in the refrigerator.
• While the pork is marinating, heat the oil in a skillet over medium heat and add the onions, shallots, thyme, salt and pepper. Cook until the onions are soft, about 5 minutes. Turn off the heat and set aside in the pan.
• Preheat the oven to 350°F.
• Remove the tenderloins from the marinade and pat them dry. Season with salt and freshly cracked pepper. Heat a large skillet over medium-high heat. Sear the tenderloins on all sides in the dry, hot skillet and finish cooking in the oven until the pork is just cooked through, about 12 to 15 minutes.
• Place the tenderloins on a cutting board and let them rest 2 to 3 minutes before slicing.
• Meanwhile, place the onion mixture over medium heat and add the dried plums. Cook for 1 minute and add the apple cider. Bring to a boil and cook until the cider reduces a little and becomes syrupy, about 2 to 3 minutes.
• Slice the pork, place a few slices on each plate along with some of the dried plum mixture and a drizzle of the cider syrup.

SPICED PORK TENDERLOIN CROSTINI

Steps:

• Heat oven to 425°F.
• Mix seasoned salt, garlic pepper, marjoram and sage in small bowl.
• Rub mixture over pork.
• Place pork in shallow roasting pan.
• Insert meat thermometer so tip is in thickest part of pork.
• Bake uncovered 20 to 25 minutes or until thermometer reads 155ºF.
• Cover pork with aluminum foil and let stand 10 to 15 minutes until thermometer reads 160ºF.
• Meanwhile, reduce oven temperature to 375°F.
• Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
• Bake about 5 minutes or until crisp; cool.
• Cut hot pork into very thin slices (or cool pork if desired).
• Spread each bread slice with about 1/4 teaspoon mustard.
• Top each with a thin slice of pork, 1 teaspoon chutney, about 1/2 teaspoon cheese and marjoram leaves.

SPICED ROASTED PORK TENDERLOIN

Steps:

• Mix together cayenne, allspice, and sugar; season with salt and pepper. Rub a pork tenderloin with spice mixture. Roast at 475 degrees on a rimmed baking sheet until medium, 15 minutes.

SPICED PORK TENDERLOIN AND AVOCADO SALSA

Steps:

• Preheat oven to 400°F.
• Stir together salt, allspice, and cayenne. Pat pork dry and sprinkle spice rub all over pork, pressing to adhere.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 tenderloin at a time, on all sides, about 1 minute each. Transfer as browned to a large roasting pan and arrange 2 inches apart.
• Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center of each tenderloin registers 155°F, 20 to 25 minutes. Let pork stand 5 minutes before slicing.

SPICED PORK TENDERLOIN WITH MAPLE-CHIPOTLE SAUCE

Steps:

• PORK: combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours.
• When ready to cook:.
• Preheat over to 375.
• Remove pork from bag. Place pork in a roasting pan; drizzle with oil.
• Bake at 375 for 30 minutes or until a thermometer inserted in center of pork registers 155 degrees.
• Remove pork from pan; cover and let stand 10 minutes.
• SAUCE:.
• Remove 2 tsp adobo sauce from can of chiles. Reserve remaining chiles and sauce for another use.
• Add 2 tsp adobo sauce, syrup, broth and vinegar to roasting pan, scraping pan to loosen browned bits.
• Cook over medium heat 5 minutes, stirring constantly.
• Remove from heat. Place pork in pan, turning to coat.
• Remove pork from pan, reserving sauce in pan.
• Cut pork into 1/2-inch-thick slices. Strain sauce through a fine sieve into a bowl; serve with pork.

SPICED PORK TENDERLOIN WITH SAUTEED APPLES

Steps:

• - heat a large cast-iron skillet over medium-high heat.
• - combine first 5 incredients and sprinkle spice mixture evenly over pork.
• - coat pan with cooking spray and add pork to pan. Cook 3 minutes on each side.
• - remove pork from pan and keep warm.
• - melt butter in pan, add apple slices, 1/3 cup shallots, and until apple starts to brown.
• - add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender.
• - Stir in thyme leaves.
• - Serve apple mixture with the pork.

SPICED PORK TENDERLOIN

Steps:

• Combine salt, garlic, white pepper, thyme and allspice in small bowl. Rub salt mixture into pork. Wrap pork tenderloin in plastic wrap and refrigerate 4 hours or overnight.
• Preheat oven to 325°F. heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning occasionally, about 7 minutes. Place skillet with pork in oven and bake to desired doneness, about 30 minutes for medium. Transfer pork tenderloin to platter. Cover with foil and keep warm.
• Add milk and brandy to same skillet. Bring to boil over high heat. Continue boiling until liquid is reduced to 1/4 cup, scraping up any browned bits on bottom of pan, about 8 minutes. Slice pork and serve immediately with sauce.

CUBAN SPICED PORK TENDERLOIN AND SOFFRITO RICE

Steps:

• Preheat the oven to 450 degrees F.
• Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
• For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice.
• Enjoy with mojitos!

SPICED PORK TENDERLOIN WITH COLLARD GREEN SALAD

Steps:

• Preheat the oven to 475 degrees F and line a baking sheet with foil. Combine the chili powder, thyme, cayenne and 3/4 teaspoon each salt and black pepper in a small bowl. Rub the pork with 1 tablespoon olive oil and the spice mixture. Transfer to the prepared pan and roast, turning once, until a thermometer inserted into the center of the pork registers 145 degrees F, about 15 minutes. Transfer to a cutting board; let rest.
• Meanwhile, combine the collard greens, 1 tablespoon olive oil and 1/4 teaspoon salt in a large bowl. Massage the greens with your hands until slightly wilted, about 1 minute. Add the black-eyed peas, Peppadews, scallions, vinegar and the remaining 1 tablespoon olive oil; season with salt and black pepper and toss to combine. Set aside.
• Toast the crumbled cornbread in a small dry nonstick skillet over medium heat, stirring occasionally, until crisp, 3 to 5 minutes. Slice the pork and serve with the collard greens. Sprinkle the toasted cornbread over the greens.

SPICED PORK TENDERLOIN

Steps:

• In a small bowl, combine the ginger, salt, pepper, mustard and nutmeg; rub over pork. Place in a shallow roasting pan. , Bake at 425° for 20-27 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before slicing.