Roasted Citrus Pork Tenderloin

|
By
|
1 comment

Citrus Pork Tenderloin

Just when I think I can’t possibly come up with another preparation for a pork tenderloin, I’ll find a new twist that I love. I’d originally made a version of this tenderloin while out on the boat this year. I’d put it together in the morning, then grilled it on the boat. The orange, lime, honey, and garlic meld together to give wonderful flavor to the pork. And the sugars in the orange juice and honey give the create a beautiful, deep carmelization. Just served it with something simple like sesame noodles or potato salad. Everyone always loved it!

As it was such a big hit over the summer, I figured it would be something that would translate nicely to a one-dish meal, now that the weather has turned cold. So instead of grilling, I seared it off in a cast iron skillet, ten added some sweet potato wedges, Brussels sprouts, and fresh cranberries. The whole thing is placed into the oven to finish off cooking. In about 30 minutes, you’ve got a delicious (and complete!) meal.

I’d never roasted cranberries before, but now that I have – it certainly won’t be the last time! The flavor concentrates, and their sweetness really comes out. Not to mention that they were so gorgeous and festive dotted in-between the roasted veggies. For a meal that’s so easy, it’s really impressive. Something a little different than ham or crown roast of pork – also much more economical. I know I’m trying to pinch a few pennies between now and Christmas! Everyone will love this one.

Roasted Citrus Pork Tenderloin with Sweet Potatoes, Brussels Sprouts & Cranberries

For the marinade:
1/2 cup orange juice
1/4 cup lime juice
6 cloves garlic, minced
1 Tbsp kosher salt
1/2 tsp ground black pepper
3 Tbsp honey
1/3 cup olive oil

For the roast:
2 pork tenderloins (about 1 lb each)
2 large sweet potatoes, cut into 1-inch wedges
2 cups Brussels sprouts, trimmed and halved if large
1 1/2 cups fresh cranberries
olive oil
kosher salt

Combine all the marinade ingredients in a lidded jar, and shake well to combine. Add pork tenderloins to a resealable bag and pour in marinade. Let sit for at least 1 hour, or up to 8.

Preheat your oven to 425. Place 2 Tbsp olive oil in a large oven-proof skillet (like cast iron) and add the pork tenderloins. Sear until nicely browned on all sides, about 7 minutes. Turn off heat and add the sweet potato wedges and Brussels, nestling in-between and around the pork. Scatter the cranberries over the top. Drizzle with about 1 Tbsp of olive oil, and season with a hefty pinch of kosher salt.

Place in oven and cook for about 20 minutes, until the internal temperature of the pork reaches 140. Remove the pork from the oven onto a cutting board and tent with foil, continue roasting the vegetables for 10 minutes more…until starting to brown around the edges.

Slice pork and serve with the roasted vegetables and cranberries.

  • Pork can also be grilled. Marinade as directed, then grill pork tenderloins over medium-high heat for about 20 minutes, turning occasionally, until pork reaches 140 degrees.

Tangy Apple Butter Pork Tenderloin

|
By
|
1 comment

Tangy Apple Butter Pork Tenderloin

If you’ve been with us a while, you know that pork tenderloins are one of my favorite protein items. Lean, and so adaptable to any flavor combination under the sun. They’re great seared in a pan and finished off in the oven, but I think where they really shine is on the grill…and that’s something we’ve been doing alot more of now that summer is here!

The good folks at Musselman’s asked me to develop a couple of recipes for them, which I always jump at the opportunity! We’re big fans of apple butter in this house, it’s long been a favorite pantry staple of mine to use as the backbone of flavor in dishes.

Musselman's Apple Butter

This time around, I made a simple barbecue sauce using Musselman’s Apple Butter as the base. It’s the perfect consistency for brushing onto meat on the grill as is, but I doctored it up a bit – some honey and brown sugar for additional sweetness, some cider vinegar for a little tang, and some molasses for depth of flavor. A little splash of bourbon would also probably be a great addition!

I used it on pork tenderloins, but would be equally as delicious on chops or chicken. Even barbecue sandwiches! Recipe can easily be doubled or tripled to make a larger batch for a cookout. Definitely a good one to have up your sleeve this grilling season.

Tangy Apple Butter Pork Tenderloin

2 pork tenderloins (about 1 pound each)
3/4 cup Musselman‘s apple butter
2 Tbsp molasses
1/4 cup light brown sugar
1/4 cup apple cider vinegar
1 Tbsp honey
2 tsp kosher salt
1 tsp ground black pepper

Prepare grill by heating to medium-high heat. While grill is warming up, prepare the pork and the sauce.
 
Season the pork tenderloins with kosher salt and black pepper. Set aside.To prepare the basting sauce, combine apple butter, molasses, brown sugar, vinegar, and honey in a medium-sized bowl. Whisk to combine. Season to taste with salt and pepper.
 
Cook the pork tenderloins over medium-high (direct) heat, turning occasionally, for about 10 minutes. After 10 minutes, begin brushing the sauce onto the tenderloins. Continue turning and brushing until pork registers 140 degrees, about 10-15 minutes more.
 
Remove tenderloins to a plate, and brush with the sauce one more time. Tent with foil and let rest for 5 minutes.

 

Slice the tenderloin and serve immediately. Serves 6, with some leftovers!

Disclaimer: This post is sponsored by the good people at Musselman’s Apple Butter. As always, all thoughts and opinions are my own.

Garlic Balsamic Crusted Pork Tenderloin

|
By
|
15 comments

Garlic Balsamic Crusted Pork Tenderloin

As summer officially winds down to a close, I’m trying to get as much time in on the grill as we can. Not that you can’t find me outside grilling in the middle of a hurricane, or a snowstorm (especially now that I have an awesome covered back deck!) – but there’s just something about the smell of the grill with a cocktail in hand on a summer evening.

I know you guys have got to be tired of seeing pork tenderloin recipes here, but I just can’t get enough of them. They’re a wonderful canvas to add all kinds of different flavors to, they’re healthy, and they cook relatively quickly – all strong points when it comes to our summertime menu.

This one incorporates the sweet, rich flavor of balsamic vinegar and plenty of pungent garlic. Using a good balsamic is key – you want one that is slightly thicker and has some body (I really like Il Villaggio’s brand for the price – you can find it online here, but I usually pick it up when I visit a higher-end grocery store). The pork is marinaded for an hour or so, or more if you have time – then thrown on the grill to cook and soak up even more delicious flavor.

I served with a side of our favorite garlic rice pilaf and steamed broccoli for a dinner that everyone in the family enjoyed. Also, leftovers were absolutely delicious when sliced thin and put on a sandwich the next day. Perfect summertime eating!

Garlic-Balsamic Crusted Pork Tenderloin

8 garlic cloves, finely minced or crushed
3 Tbsp balsamic vinegar
3 tsp kosher salt
2 tsp freshly ground pepper
3 Tbsp olive oil
2 pork tenderloins (about 1¼ pounds each)

Combine garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. Let marinade 1 hour, or up to 12 hours.

Heat grill to medium-high heat (425 degrees). Sear the tenderloins on all sides over direct heat, then grill for about 20-25 minutes, rotating every few minutes, until the internal temperature is 140 degrees. Rest for 5 minutes before slicing and serving.

You could also certainly make this in your oven by searing the pork on the stovetop first, then finishing up in a 400 degree oven for about 20 minutes.

Source: adapted from Kitchen Confidante

Caribbean Pork Tenderloin

|
By
|
2 comments

Caribbean Pork Tenderloin

I’m always looking for new ideas for pork tenderloins. They are quick and easy to cook, lean, and adapt very well to any flavor profiles you throw at them. I thought this fun twist using flavors inspired by the Caribbean Islands would be perfect for the summertime, and I was right!

A few months ago, during my last “stock-up” trip to Trader Joe’s, I picked up a couple of jars of their Mango-Ginger Chutney to keep in the pantry. I used a jar or that as a base for my glaze – then added fresh lime juice and zest, brown sugar, and a splash of rum to add some extra flavor and flair.

An extra punch of flavor also comes from the use of Jerk seasoning, which is used to season the pork before grilling. During the last few minutes on the grill, the tenderloins are brushed with the glaze then sliced and served with some alongside as well.

The flavors are fresh and wonderful, yet super simple and perfect for a weeknight meal. Another one for the recipe box, for sure!

Caribbean Pork Tenderloin

2 (1 lb) pork tenderloins
2 Tbsp olive oil

For the Jerk Seasoning:
2 tsp kosher salt
1 tsp fresh ground black pepper
1/2 tsp ground cumin
1/2 tsp chipotle powder
1/2 tsp cinnamon
1/4 tsp ground allspice
1/8 tsp ground cloves

For the Mango-Ginger Glaze:
1 cup mango ginger chutney
1 Tbsp butter
2 Tbsp dark rum
juice and zest from 2 limes
2 Tbsp brown sugar (light or dark)

Combine the seasoning ingredients. Apply a light coating of olive oil to pork tenderloins. Apply the rub generously on the pork using the entire mixture.

Meanwhile, start working on your glaze. In a sauce pan, combine all ingredients and let simmer on low for 10 minutes. Divide the glaze evenly among two bowls- one to use as a glaze for grilling and the other to serve with the pork at dinner.

Preheat your grill to medium-high (400 degrees), creating an direct and indirect cooking zone. Cook the pork tenderloin on indirect heat for 6 minutes per side, for a total of 12 minutes. Coat with with the glaze on both sides before the final sear. Sear the pork on each side for 4 minutes or until it registers 145 degrees. Pull off the grill and tent under foil for 10 minutes.

Serve with reserved sauce on the side.

Source: adapted from Grill Grrrl