Here are some of our favorite recipes for pork tenderloin...
Pork Tenderloin with Sweet Potatoes and Apples
1 tsp salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. pepper
1-1/2 cups cubed sweet potatoes (about 1-1/2 pounds)
4 tsp. olive or canola oil, divided
2 pork tenderloins, about 3/4 pound each
4 large Granny Smith or other tart apples, peeled and cored
Preheat oven to 425 degrees.
In a small bowl, combine the salt, cinnamon, cardamom, and pepper. Place sweet potatoes in a large bowl. Sprinkle with 1 teaspoon of the spice mixture and 3 teaspoons of oil; toss well to coat. Spread the potatoes in a single layer in a 15 x 10 1-inch baking pan coated with nonstick spray. Bake, uncovered, for 10 minutes.
Rub the remaining oil over the pork, then rub with the remaining spice mixture. Place over the sweet potatoes. Bake 15 minutes.
Cut each apple into eight wedges. Turn pork; arrange the apples around the meat. Bake 15 minutes longer or until a meat thermometer reads 160 degrees. Six servings.
________________________________________
Coffee-Crusted Grilled Pork Tenderloins
1-1/2 pounds pork tenderloin (2 to 3 tenderloins)
3 tablespoons ground coffee
1 tablespoon coarse salt (kosher or sea)
1 tablespoon dark brown sugar
2 teaspoons sweet paprika (I used a tablespoon)
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon unsweetened cocoa powder
2 tablespoons canola oil
Redeye Barbecue Sauce (recipe follows)
You’ll also need:
Butcher’s string
2 cups wood chips or chunks (preferably oak or mesquite), soaked for 1 hour in water to cover, then drained
1. Place a tenderloin on your work surface. Remove the silver skin (the thin, translucent, sinew-like covering on the outside) by using a knife to trim it away from the meat. About 3 inches from the end of the “tail” (the skinny end), make a crosswise cut, slicing about halfway through the meat. This will enable you to fold the “tail” back over the rest of the roast, giving the tenderloin a roughly cylindrical shape which will help it cook more evenly. Tie the “tail” in place with butcher’s string. Repeat with the remaining tenderloin(s). Place the tenderloins in a baking dish.
2. Place the coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle this rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle the oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight.
3. Set up the grill for direct grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals.
4. When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all). To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 160 degrees.
5. Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Remove and discard the strings, then slice the tenderloins crosswise on a diagonal and serve at once with the Redeye Barbecue Sauce on the side.
Redeye Barbecue Sauce
1 slice bacon, finely chopped
1/2 medium onion, finely chopped
3/4 cup brewed strong coffee or espresso
3/4 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup heavy cream
3 tablespoons brown sugar
2 tablespoons Dijon mustard
Coarse salt (kosher or sea) and freshly ground pepper to taste
Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste. Makes 2 cups.
_____________________________________________
Chipotle Mustard Grilled Pork Tenderloin
1/2 cup honey Dijon mustard
1/3 cup minced fresh cilantro
1/4 cup lime juice
1 tablespoon minced chipotle pepper in adobo sauce
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 pork tenderloin (1 pound)
Chopped honey-roasted peanuts, optional (we didn't use)
In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining mustard mixture.
Drain and discard marinade. 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 heat for 25-40 minutes or until a meat thermometer reads 160°.
Let stand for 5 minutes before slicing.
Heat reserved mustard mixture; brush over pork before serving. Sprinkle with peanuts if desired. Yield: 4 servings.
Blogs & Forums
Forums
Blogs
