Best Spicy Pork Tenderloin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY PORK TENDERLOIN



Spicy Pork Tenderloin image

A flavorful, fast and easy recipe for grilled pork tenderloin. The spice could also be used on chicken or ribs!

Provided by SRYAN1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h40m

Yield 6

Number Of Ingredients 6

2 tablespoons chili powder
1 teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon dried thyme
¼ teaspoon ground black pepper
2 (1 pound) pork tenderloins

Steps:

  • In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
  • Preheat grill for medium heat.
  • Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

Nutrition Facts : Calories 189.3 calories, Carbohydrate 1.6 g, Cholesterol 84.4 mg, Fat 7.7 g, Fiber 1 g, Protein 27.1 g, SaturatedFat 2.7 g, Sodium 471.8 mg, Sugar 0.2 g

SPICY THAI PORK TENDERLOIN SALAD



Spicy Thai Pork Tenderloin Salad image

There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 21

1 1/2 pounds boneless pork tenderloin (usually 2 tenderloins)
2/3 cup thinly sliced shallots (about 4 shallots)
2/3 cup chopped cilantro leaves and tender stems
5 tablespoons light brown sugar
6 garlic cloves, grated
5 tablespoons soy sauce
5 tablespoons peanut or grapeseed oil
Juice and zest of 4 limes
3-inch piece peeled ginger root, grated
2 tablespoons Asian fish sauce
1/2 teaspoon kosher salt, more to taste
1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced
8 cups Napa or regular cabbage, thinly sliced
5 whole scallions, trimmed and thinly sliced
2 small Kirby or Persian cucumbers, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 cups cilantro leaves
1 1/2 cups mint leaves
1 cup basil leaves
1 1/4 cups roasted cashews or peanuts, toasted and chopped
1/4 cup unsweetened coconut chips or large flakes, toasted

Steps:

  • Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
  • Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
  • Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
  • In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
  • To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 13 grams, TransFat 0 grams

SPICY PORK TENDERLOIN WITH APPLES AND SWEET POTATOES



Spicy Pork Tenderloin with Apples and Sweet Potatoes image

Jazz up your pork tenderloin with this spicy-sweet combo of apples, cider, sweet potatoes, and as much or as little heat as your palate requires! This easy oven dish only needs one other pot to reduce the sauce on top of the stove. It is large enough for a crowd or for leftovers later in the week. Add a green veggie or a salad, and some crusty dinner bread, and you are good to go!

Provided by Bibi

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h25m

Yield 12

Number Of Ingredients 17

cooking spray
1 tablespoon ground ginger
1 tablespoon light brown sugar
1 teaspoon chipotle chili powder, or to taste
salt and ground black pepper to taste
2 (1 1/2 pound) pork tenderloins
4 apples, peeled and cut into 8 pieces each
1 large sweet potato, peeled and cut into 1 1/2-inch pieces
4 tablespoons butter, cut into small pieces
1 ½ cups apple cider
1 lime, juiced
½ teaspoon granulated garlic
½ teaspoon ground ginger
⅛ teaspoon chipotle chile powder
⅛ teaspoon garam masala
salt and ground black pepper to taste
aluminum foil

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Mix together 1 tablespoon ginger, brown sugar, 1 teaspoon chili powder, salt, and pepper in a bowl to create a rub. Rub combined seasonings on all sides of the pork tenderloins, using the entire amount.
  • Place apples and sweet potatoes in the bottom of the prepared pan; dot with butter.
  • Mix together apple cider, lime juice, garlic, 1/2 teaspoon ginger, 1/8 teaspoon chili powder, garam masala, salt, and pepper in a bowl. Pour over apples and sweet potatoes and place tenderloins on top.
  • Bake in the preheated oven for 20 minutes. Ladle cooking liquid over apples and sweet potatoes, turn tenderloins over, and continue baking until pork is slightly pink at the center, about 20 minutes longer. A meat thermometer placed in the center of the thickest tenderloin should read 145 degrees F (63 degrees C).
  • Remove apples and sweet potatoes to a serving platter using a slotted spoon. Place tenderloins on top and cover with aluminum foil.
  • Pour cooking liquid from the baking dish into a 1-quart saucepan. Heat over medium-high heat until liquid comes to a boil. Boil, stirring occasionally, until the mixture is reduced by one half, 10 to 15 minutes.
  • Drizzle sauce over pork, apples, and sweet potatoes. Slice tenderloins and serve.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 20.3 g, Cholesterol 59.3 mg, Fat 6.4 g, Fiber 2.5 g, Protein 18.5 g, SaturatedFat 3.3 g, Sodium 117.3 mg, Sugar 11.2 g

SPICY PORK TENDERLOIN



Spicy Pork Tenderloin image

A friend shared this recipe for marvelously flavorful pork years ago. It really sparks up a barbecue and has been popular whenever I've served it. I guarantee you'll get many requests for the recipe. -Diana Steger, Prospect, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 6

1 to 3 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground thyme
1/4 teaspoon pepper
2 pork tenderloins (about 1 pound each)

Steps:

  • Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2-4 hours. , Grill, covered over medium-hot indirect heat for 25-40 minutes or until thermometer reads 160°.

Nutrition Facts : Calories 135 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 350mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

GRILLED SPICY PORK TENDERLOIN



Grilled Spicy Pork Tenderloin image

Tender and full of flavor, this juicy tenderloin couldn't be much more convenient on hectic weeknights. Make ahead the night before, marinate during the day, then grill when you get home. Mary Ann Lee - Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

2 tablespoons brown sugar
3/4 teaspoon salt
3/4 teaspoon dried thyme
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 pork tenderloin (1 pound)
SAUCE:
1/2 cup cola
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon chili powder

Steps:

  • In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight., In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside., Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 495mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

SPICY CHINESE PORK TENDERLOIN



Spicy Chinese Pork Tenderloin image

This easy recipe is one of my favorite dinners for company. Leaving out the red pepper flakes, makes it a dish for anyone. Presented on a platter over rice, it looks very appealing. It is equally as good made on the grill, or in the oven. It originally came from a syndicated column in our local newspaper. Prep time includes marinading.

Provided by Always in the kitch

Categories     Pork

Time 1h38m

Yield 4-5 serving(s)

Number Of Ingredients 11

1/3 cup soy sauce
1/3 cup hoisin sauce
2 tablespoons vegetable oil
3 tablespoons sugar
3 crushed garlic cloves
1 dash red pepper flakes, to taste
2 (3/4 lb) pork tenderloin, about (not pork loin)
1/2 cup water
1/4 cup butter
6 green onions, green tops included, sliced into rings
hot cooked rice

Steps:

  • In heavy duty freezer Ziploc bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes.
  • Add tenderloins and stir to coat all over.
  • Seal and refrigerate at least 1 to 3 hours, turning bag over occasionally.
  • Preheat oven to 500°F.
  • Line small roasting pan with foil.
  • Spray a cooling or cooking rack with nonstick spray, and place on top of pan.
  • Place tenderloins on rack.
  • SAVE MARINADE.
  • Place meat in preheated oven.
  • Roast 9 to 10 minutes.
  • Turn and roast 9 to 10 minutes more.
  • Check temperature in thickest part of meat.
  • It should read approx 160°F.
  • Remove from oven, and allow meat to stand 8 minutes.
  • Meanwhile pour marinade from bag into saucepan.
  • Rinse the bag with the 1/2 cup of water.
  • Add to saucepan.
  • Bring to low boil.
  • Boil slowly for 5 to 6 minutes.
  • Right before ready to serve, add butter to sauce; stir.
  • Slice meat into 1/4 inch slices.
  • Place on hot rice.
  • Spoon marinade sauce over meat and rice.
  • Top with green onions.
  • Note: This can be cooked on the grill also.
  • Cook until temperature reaches 150 to 160°F.
  • You can also cook in oven for 6 minutes each side, and then toss on a gas grill for a few minutes for a outdoor flavor.

MARINATED GRILLED PORK TENDERLOIN WITH SPICY ORANGE VINAIGRETTE AND BLACK BEANS AND RICE



Marinated Grilled Pork Tenderloin with Spicy Orange Vinaigrette and Black Beans and Rice image

Provided by Bobby Flay

Categories     main-dish

Time 6h45m

Yield 8 servings

Number Of Ingredients 27

1 pound dried black beans, picked over and soaked overnight, drained
1 ham hock
1 (12-ounce) bottle beer or ale
1/4 cup olive oil
1 Spanish onion finely chopped
1 1/2 cups converted rice
3 1/2 cups water
Salt
2 cups fresh basil leaves
1 tablespoons pine nuts
4 cloves garlic
1 cup olive oil
1/2 cup Grana Padano cheese
Pepper
Parsley
3 cups fresh orange juice
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
2 teaspoons ancho chile powder
1 cup olive oil
2/3 cup fresh lime juice
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
2 teaspoons cayenne
1 cup olive oil
1 teaspoons salt
2 (2 pound) pork tenderloins

Steps:

  • Place the soaked beans in a large saucepan, cover with water, add the ham hock and beer. Cook over medium-high heat until tender, about 11/2 hours. Drain. Heat the olive oil in a large saucepan over medium heat until almost smoking. Add the onions and cook until soft. Add the rice and cook, stirring until it is coated with the oil, about 2 minutes. Add the water and 1 tablespoon salt, stir, and bring to a boil. Lower the heat and simmer until the water is absorbed and the rice is tender. Place the basil, pine nuts and garlic in a food processor and process until smooth. Slowly add the oil to make a smooth paste. Combine the cooked rice and beans in a large saucepan and cover with water, cook over medium heat until almost dry. Add the pesto and stir to incorporate. Stir in the cheese, parsley and season with salt and pepper to taste.
  • Heat orange juice in a medium saucepan and reduce to 1/4 cup. Let cool slightly. Combine the orange syrup, vinegar, mustard and ancho chile powder in a blender and blend 30 seconds. With the motor running slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper.
  • Combine all ingredients in a blender and blend until smooth. Reserve 1/2 cup of the marinade, pour the remaining marinade into a large baking dish, add the tenderloin and turn to coat. Cover and refrigerate for 4 hours. Preheat grill pan until almost smoking. Remove pork from marinade and grill for 10 to 12 minutes basting with the reserved marinade. Let rest 10 minutes before slicing.
  • Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette.

SWEET AND SPICY GRILLED PORK TENDERLOIN



Sweet and Spicy Grilled Pork Tenderloin image

This is my absolute favorite marinade for pork tenderloin. It is simple, sweet, warm flavors and a little spice with some red pepper. Just marinade in a large baggie anywhere from 4-8 hours and grill. You can use an indoor grill, but I prefer outdoor.

Provided by SarasotaCook

Categories     Pork

Time 8h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 pork tenderloin (12 oz each)
6 tablespoons brown sugar
1/4 cup cilantro, chopped fine (parsley can be substituted)
1/2 teaspoon red pepper flakes (or to taste)
1/4 cup olive oil
12 garlic cloves, just crushed and a rough chop
2 teaspoons mustard, dried and ground
2 teaspoons ground ginger
1 teaspoon paprika
1/2 cup soy sauce

Steps:

  • Marinade -- In a large baggie add all the ingredients, close and shake well. Add the pork tenderloins and let marinade.
  • Grill -- Let set at room temp 20-30 minutes to take the chill off and then grill. After grilling cover and rest 5-10 minutes. Slice and enjoy.

SPICY BLUEBERRY PORK TENDERLOIN



Spicy Blueberry Pork Tenderloin image

Provided by Claire Robinson

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

2 cups blueberry preserves
1/4 teaspoon chipotle powder
1/2 orange, zested and juiced
3 tablespoons whole-grain mustard, divided
Kosher salt and freshly ground black pepper
1 pork tenderloin (roughly 1 1/2 pounds)

Steps:

  • In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside.
  • Preheat the broiler.
  • Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
  • Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.

PORK TENDERLOIN WITH SPICY RHUBARB GLAZE AND GRILLED SPRING ONIONS



Pork Tenderloin with Spicy Rhubarb Glaze and Grilled Spring Onions image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h10m

Yield 2 to 3 servings

Number Of Ingredients 14

1 tablespoon unsalted butter
1/4 cup finely chopped onion
2 rhubarb stalks, thinly sliced
1/2 cup pomegranate juice
1/4 cup honey
1 teaspoon soy sauce
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
6 small spring onions or scallions, trimmed and halved lengthwise, plus 1/4 cup thinly sliced scallion greens
2 tablespoons extra-virgin olive oil
Smoked flakey salt, for sprinkling
One 1 1/4-pound pork tenderloin
1/4 cup whole almonds, coarsely chopped
Fresh mint leaves, for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • In a medium saucepan over medium heat, melt the butter. Add the onions and rhubarb and cook until softened, about 8 minutes. Add the pomegranate juice, honey, soy sauce, red pepper flakes and a pinch of salt and pepper. Simmer until the liquid is reduced by half, 6 to 8 minutes. Transfer to a blender and puree. Strain and reserve.
  • Heat a grill pan or grill over medium heat. Spread the spring onions in a single layer on a sheet pan. Drizzle with 1 tablespoon of the oil and sprinkle with smoked salt and pepper; toss to coat. Grill the spring onions, turning occasionally, until tender and charred in spots, 10 to 15 minutes.
  • Rub the pork with salt and pepper and the remaining tablespoon oil. Place the pork on a sheet pan fitted with a rack. Roast the pork for 10 minutes, then reduce the oven temperature to 325 degrees F.
  • Brush the pork on all sides with the glaze and return to the oven. Continue to roast, repeating the basting twice, until the internal temperature reaches 145 degrees F, about 40 minutes. Baste again when it comes out of the oven.
  • Let the pork rest for 10 minutes. Slice the pork into medallions. Brush some glaze on the plate and arrange the medallions on the glaze. Serve with the onions. Garnish with the almonds, mint and more smoked salt.

SWEET AND SPICY ASIAN PORK TENDERLOIN IN THE INSTANT POT®



Sweet and Spicy Asian Pork Tenderloin in the Instant Pot® image

This recipe comes together in a snap, and it all cooks in the Instant Pot®! Make a rub that will give a hint of smokiness, cook your tenderloins in a matter of minutes, then finish with a glaze for drizzling and dipping that is Asian-inspired spicy and sweet!

Provided by Bibi

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 8

Number Of Ingredients 17

2 teaspoons smoked paprika
1 teaspoon kosher salt
¼ teaspoon ground ginger
¼ teaspoon white pepper
2 (1 pound) pork tenderloins, silver skins removed
1 ¾ cups chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon avocado oil
½ cup no-sugar-added apricot preserves
2 teaspoons sambal oelek, or to taste
2 teaspoons grated fresh ginger
1 clove garlic, minced
1 teaspoon sesame oil
1 tablespoon cornstarch
1 teaspoon sesame seeds
1 tablespoon chopped fresh cilantro

Steps:

  • Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
  • Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
  • Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
  • Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
  • Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  • Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
  • Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
  • Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
  • Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.

Nutrition Facts : Calories 154.5 calories, Carbohydrate 10.6 g, Cholesterol 50.4 mg, Fat 5.3 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 882.5 mg, Sugar 6 g

PORK TENDERLOIN W/ SPICY JALAPENO-CRANBERRY SAUCE



Pork Tenderloin w/ Spicy Jalapeno-Cranberry Sauce image

Pork tenderloin is such a deliciously tender cut of meat -- this roasted pork makes a wonderful presentation with the delicious, spicy cranberry sauce drizzled over it.

Provided by Daily Inspiration S @DailyInspiration

Categories     Pork

Number Of Ingredients 8

2 - pork tenderloins (approx. 1 lb. each)
2 - limes
1 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper
1 teaspoon(s) vegetable oil
1 bag(s) 12-oz. bag fresh cranberries
2/3 cup(s) packed light brown sugar
1 - jalapeno, seeded and finely chopped

Steps:

  • Preheat oven to 400 degrees F. Finely zest both limes to measure 4 tbsp. and juice limes to measure 4 tbsp. Set lime juice aside. Mix half of the lime zest with salt and pepper in a small bowl and set aside.
  • Brush tenderloins with vegetable oil and place them in a non-stick roasting pan, fat side up. Roast for 8 minutes - then flip and top with lime zest mixture. Continue roasting until pork reaches 165 (or to your liking), about 20-35 minutes.
  • In medium saucepan, mix 1 cup water with cranberries, brown sugar, jalapeno, lime juice and remaining lime zest. Bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until berries burst and juices thicken, about 5 minutes. Set aside.
  • Transfer pork to a cutting board and let rest for 5 minutes. Add cranberry sauce to the roasting pan and bring to a boil over medium heat, scraping up any browned bits in the pan with a wooden spoon. Remove from heat.
  • Slice pork into 1/2 -3/4 inch slices and serve with cranberry sauce.

SPICY PORK TENDERLOIN WITH MANGO SALSA



Spicy Pork Tenderloin with Mango Salsa image

Cool, sweet mango salsa melds with the spicy rub on this pork tenderloin for a delicious, bold-flavored main dish. The colors and presentation are elegant. -Carolyn Cartelli, Parsippany, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings (2 cups salsa).

Number Of Ingredients 14

1 pork tenderloin (1 pound)
1 tablespoon olive oil
2 teaspoons coarsely ground pepper
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
MANGO SALSA:
1 medium mango, peeled and cubed
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1 tablespoon honey

Steps:

  • Rub pork with oil. Combine the pepper, paprika, salt, garlic powder, chili powder, cinnamon and cayenne; rub over pork. Refrigerate for 30 minutes., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the mango, cilantro, lime juice and honey; serve with pork.

Nutrition Facts : Calories 222 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 345mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

SPICY PEPPER JELLY-MARINATED GRILLED PORK TENDERLOIN



Spicy Pepper Jelly-Marinated Grilled Pork Tenderloin image

Categories     Pepper     Pork     Side     Marinate

Yield serves 4 to 6

Number Of Ingredients 8

Two 1-pound pork tenderloins
1/2 cup your favorite or Foster's Market Seven Pepper Jelly, plus more for serving
1/2 cup dry red wine
Zest and juice of 1 orange
2 tablespoons red wine vinegar
1 tablespoon fresh rosemary
1 teaspoon crushed red pepper flakes
Sea salt and freshly ground black pepper

Steps:

  • Rinse the pork, pat dry, remove the silver skin (see Know-how, page 81), and trim any excess fat. Place in a shallow container or large resealable bag.
  • Whisk together the pepper jelly, wine, orange zest and juice, vinegar, rosemary, red pepper flakes, and salt and black pepper to taste in a small bowl. Pour the marinade over the pork and turn to coat evenly. (Or, if using a bag, pour the marinade into the bag, seal, and shake to coat the pork.) Cover and place in the refrigerator to marinate for at least 2 hours or overnight. Turn the pork several times to distribute the marinade evenly.
  • When ready to cook the pork, prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow. Keep the coals on one side of the grill to create areas of direct and indirect heat (see Know-how, page 151); if using a gas grill, heat just one side on medium.
  • Remove the pork from the marinade, reserving the marinade, and season with salt and pepper. Place the pork on the hot grill directly over the coals and cook for 12 to 15 minutes, turning three times and basting often with the reserved marinade. Move the pork away from the coals, close the grill or cover the pork with foil, and cook for another 3 to 5 minutes, until an internal thermometer inserted in the tenderloin reads 145°F for medium (this is what I prefer) or 160°F for medium-well.
  • Remove the pork from the grill and transfer to a cutting board. Cover loosely with foil and allow to rest for 5 to 10 minutes before slicing. Cut into 1/4-inch-thick slices and serve warm with additional pepper jelly on the side.

SPICY PEPPER JELLY MARINATED PORK TENDERLOIN



Spicy Pepper Jelly Marinated Pork Tenderloin image

From Sara Foster's Southern Kitchen. The recipe in the book calls for grilling. Heat one side of your grill to medium, and place pork on the hot side, grilling for 12 to 15 minutes, turning 3 times and basting with reserved marinade. Move pork to the cool side and close the grill cover. Cook for another 3 to 5 minutes, or until a thermometer registers 145 F. Let rest before slicing.

Provided by Brookelynne26

Categories     Pork

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs pork tenderloin
1/2 cup of your favorite pepper jelly
1/2 cup dry red wine
1 orange, zested and juiced
2 tablespoons red wine vinegar
1 tablespoon freshly chopped rosemary
1 teaspoon crushed red pepper flakes
salt and pepper

Steps:

  • Pat the pork dry and remove any excess fat.
  • Whisk together the remaining ingredients, and then pour over the pork (or into a resealable bag, with the pork). Marinate at least two hours or overnight. Turn the pork several times, to distribute the marinade evenly.
  • Preheat the oven to 425.
  • Remove the pork from the bag/bowl, and pour the marinade into a small saucepan. Liberally salt and pepper the tenderloin.
  • Heat a large, heavy-bottomed skillet over medium high heat. Once hot, add the pork and sear on all sides, about 8 minutes. Place the entire pan in the oven and cook until internal temperature reads 145, about 15 minutes.
  • Meanwhile, bring the marinade to a boil on the stove. Boil for about 5 minutes, until thickened.
  • Brush the cooked tenderloin with the boiled marinade. Tent the pork with foil and let it rest for 5-10 minutes before slicing.

Nutrition Facts : Calories 286.2, Fat 5.4, SaturatedFat 1.8, Cholesterol 98.4, Sodium 88.6, Carbohydrate 23.2, Fiber 0.9, Sugar 16.8, Protein 31.5

SWEET AND SPICY HOISIN GLAZED PORK TENDERLOIN ROAST



Sweet and Spicy Hoisin Glazed Pork Tenderloin Roast image

This is probably one of the best pork tenderloin dishes I have ever had!!! To keep the meat moist and tender, the tenderloins are first subjected to a salt bath or brining...then finished off on the barbecue with a sweet and spicy hoisin glaze.

Provided by Abby Girl

Categories     High Protein

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

2 pork tenderloin, trimmed
salt and pepper
vegetable oil
1 teaspoon vegetable oil
3 garlic, minced
1 teaspoon ginger, grated
1 teaspoon chili pepper flakes
1/2 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar

Steps:

  • Trim the tenderloin of all of the fat and silverskin.
  • Lay tenderloins on cutting board, flat side (side opposite where silverskin was) up. Using a dinner fork, scrape flat side lengthwise from end to end 5 times, until surface is completely scored. Repeat with second tenderloin.
  • Disolve 3 T salt in 1-1/2 quarts cold water in a large container. Submerge tenderloins in brine and let stand at room temperature for 1 hour.
  • Remove tenderloins from brine and pat completely dry with paper towels. Lay 1 tenderloin, scraped side up, on cutting board and lay second tenderloin, scraped side down, on top so that thick ends of 1 tenderloin matches up with thin end of the other. Tie the tenderloins together with kitchen twine, spacing evenly apart.
  • Brush roast with vegetable oil and season with pepper. Transfer 1/3 cup glaze to bowl for grilling, reserving remaining glaze for serving.
  • Clean and oil cooking grate. Heat all the burners to high, cover, and heat grill until hot, about 15 minutes. leave primary burner on high and turn off other burners.
  • Place roast on cooler side of grill, cover and cook until meat registers 115 degrees, 22 - 28 minutes, flipping and rotating halfway through cooking.
  • Slide roast to hotter part of grill and cook until lightly browned on all sides, 4 - 6 minutes. Brush top of roast with amount 1 tablespoon glaze and grill, glaze side down, until glaze begins to char, 2 - 3 minutes; repeat glazing and grilling with remaining 3 sides of roast, until meat registers 140 degrees.
  • Transfer roast to carving board, tent loosley with foil, and let rest for 10 minutes. Carefully remove twine and slice roast into 1/2" thick slices. Serve with remaining glaze.
  • Glaze: Heat oil is small saucepan over medium heat until shimmering. Add garlic, ginger, and pepper flakes; cook until fragrant, about 30 minutes. Whisk in hoisin and soy sauce until smooth. Remove pan from heat and stir in vinegar. Sauce can be done in advance.

Nutrition Facts : Calories 305.3, Fat 7.6, SaturatedFat 2.2, Cholesterol 110.1, Sodium 772.5, Carbohydrate 20, Fiber 1.4, Sugar 6.3, Protein 38

SPICY PORK TENDERLOIN SKEWERS



Spicy Pork Tenderloin Skewers image

"My healthy prep-ahead skewers are easy to grill at the last minute, making them handy for time-pressed days. Red pepper flakes add a nice bite. Serve with steamed rice or broccoli." -Dawn E. Bryant, Hershey, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1 large onion, chopped
1/3 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons brown sugar
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon minced fresh gingerroot
1 tablespoon lemon juice
1 tablespoon canola oil
2 teaspoons crushed red pepper flakes
1/2 teaspoon pepper
2 pork tenderloins (3/4 pound each), cut into 1-inch cubes

Steps:

  • In a blender, combine the first 11 ingredients; cover and process until smooth. Pour into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight. , Drain and discard marinade. Thread pork cubes onto six metal or soaked wooden skewers. Grill, covered, over medium heat for 8-10 minutes or until juices run clear, turning occasionally.

Nutrition Facts : Calories 175 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 359mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

SPICY PEACH PORK TENDERLOIN



Spicy Peach Pork Tenderloin image

This sweet and spicy dish is a flavor explosion with very few ingredients! This recipe was an experiment, and I was very surprised to find the flavor and aroma was very reminiscent of Thai ingredients such as red curry, coconut milk, and lemongrass. The pork will be juicy and flavorful with no need to marinate. Garnish with lime wedges. Enjoy!

Provided by workinmama

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 4

Number Of Ingredients 8

⅓ cup honey
⅓ cup olive oil
1 lime, juiced, or more to taste
1 canned chipotle pepper in adobo sauce, finely chopped
3 tablespoons adobo sauce from chipotle peppers
1 clove garlic, minced
1 pork tenderloin
1 fresh peach, pitted and thinly sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix honey, olive oil, lime juice, chipotle pepper, 3 tablespoons adobo sauce, and garlic together in a bowl.
  • Place tenderloin in a baking dish; top with peach slices. Pour honey sauce over tenderloin. Cover with a lid or aluminum foil.
  • Bake in the preheated oven until meat is no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 10 minutes; cut into very thin slices. Serve topped with the cooked peaches and pan juices.

Nutrition Facts : Calories 360.9 calories, Carbohydrate 26.8 g, Cholesterol 49.1 mg, Fat 20.9 g, Fiber 0.6 g, Protein 17.7 g, SaturatedFat 3.4 g, Sodium 109.8 mg, Sugar 24.9 g

SPICY PORK TENDERLOIN SALAD



Spicy Pork Tenderloin Salad image

A friend served this curry-flavored salad at a luncheon, and I tweaked it to fit our tastes. Since it's a meal in one, it's perfect for weeknights, and the presentation makes it ideal for entertaining. -Pat Sellon of Monticello, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 19

1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 pork tenderloin (1 pound)
2 teaspoons olive oil
1/3 cup packed brown sugar
6 garlic cloves, minced
1-1/2 teaspoons hot pepper sauce
SALAD:
4-1/2 teaspoons lime juice
1-1/2 teaspoons orange juice
1-1/2 teaspoons Dijon mustard
1/2 teaspoon curry powder
1/8 teaspoon pepper
2 tablespoons olive oil
1/4 teaspoon salt
1 package (6 ounces) fresh baby spinach

Steps:

  • Combine the salt, cumin, cinnamon, chili powder and pepper; rub over pork. In a cast-iron or other ovenproof skillet, brown pork on all sides in oil, about 8 minutes. Combine the brown sugar, garlic and hot pepper sauce; spread over pork., Bake at 350°, until a thermometer inserted in pork reads 145°, 25-35 minutes. Let stand for 5 minutes , before slicing. For vinaigrette, in a large bowl, combine juices, mustard, salt and pepper; gradually whisk in oil. Toss vinaigrette with spinach. Place spinach on serving platter; top with sliced pork. If desired, drizzle with pan juices.

Nutrition Facts : Calories 306 calories, Fat 13g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 594mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

SPICY GRILLED PORK TENDERLOIN



Spicy Grilled Pork Tenderloin image

I was experimenting in the kitchen the other day, and this is what I ended up with. I topped the tenderloin with sautéed mushrooms and served it with steamed asparagus and white rice. Prep time does not include overnight marinade.

Provided by Rumdrinker25

Categories     Pork

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 (2 1/2 lb) pork tenderloin
1/2 cup soy sauce
1/2 cup cooking sherry
1 teaspoon hot Chinese mustard
1/2 teaspoon prepared horseradish
1/2 teaspoon crushed garlic
1/2 teaspoon grated ginger (I used the bottled stuff)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon onion powder
cornstarch
water

Steps:

  • First, make the marinade.
  • Combine soy sauce, sherry, mustard, horseradish, garlic, ginger, red pepper, and onion powder.
  • Shake well in a sealed container to blend.
  • Place Tenderloin in a 1 gallon ziploc bag.
  • Pour marinade over tenderloin in bag and seal.
  • Refrigerate overnight, turning occasionally.
  • Heat grill to medium heat, about 350-375°F.
  • Remove meat from marinade.
  • Reserve marinade!
  • Grill tenderloin over medium heat about 25-30 minutes or until done.
  • Internal temp should reach 170°F to be done.
  • While tenderloin is grilling, heat reserve marinade in a saucepan to a boil.
  • Combine a little water with a little cornstarch and slowly add to boiling marinade, stirring constantly to achieve a medium bodied sauce.
  • When tenderloin is done, slice thinly and arrange on plate.
  • Top with sauce & serve.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #very-low-carbs     #main-dish     #pork     #canadian     #greek     #easy     #european     #beginner-cook     #dietary     #low-sodium     #high-protein     #low-carb     #high-in-something     #low-in-something     #meat     #pork-loins

Related Topics