Posts Tagged ‘pork tenderloin’

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Spicy Tomato Glazed Pork Tenderloin

November 5, 2018

Pork tenderloins are a great protein: you can grill, roast or sear it, and it deliciously handles glazes. This glaze is quick to put together and can be made a couple of days in advance and stored in the fridge. Sambal oelek is an Indonesian chile paste made from crushed raw red chiles, vinegar, and salt. Most grocery stores carry it in the international foods section.

20180828 Tomato Glaze Pork 02

You will need:

  • 1/4 c balsamic vinegar
  • 1/4 c honey
  • 6 oz (1 can) tomato paste
  • 5 T olive oil, divided
  • 1 t sesame oil
  • 1 t salt
  • 1 t cracked pepper
  • 1/2 t sambal oelek
  • 1 lb pork tenderloin, trimmed

Then you will…

  1. Preheat your oven to 400 degrees. Line an edged baking sheet with nonstick foil.
  2. In a small bowl, mix together the vinegar, honey, tomato paste, 3 tablespoons of olive oil, sesame oil, salt, pepper, and sambal oelek.
  3. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat.
  4. Sear the pork until golden on each side, about 5-6 minutes all together.
  5. Brush half of the glaze on the pork and transfer the tenderloin to the prepared baking sheet.
  6. Roast in the oven for 7 minutes.
  7. Brush more glaze on the pork as needed and flip over.
  8. Roast for another 7-10 minutes, or until a thermometer in the middle reaches 145 degrees.

20180828 Tomato Glaze Pork 01

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Molasses Ginger Pork Tenderloin

July 15, 2015

D and I stumbled upon a big sale on pork tenderloin the other Sunday. Lucky us! We decided to marinade the pork in a sweet and spicy sauce and then grill it for some extra deliciousness. We only marinated it for a few hours, but it would be even more succulent if you could marinate it for a day or two before cooking. It was so yummy that we forgot to take a picture!

You will need:

  • 3 cloves garlic, minced
  • 3 inches fresh ginger, grated
  • 1/4 c honey
  • 1/2 c molasses
  • 1/4 c rice vinegar
  • 1/4 c low-sodium soy sauce
  • 3 T sriracha chili sauce
  • 2 t sesame oil
  • 1 t pepper
  • 1-2 lb pork tenderloin, trimmed

Then you will…

  1. In a large ziplock bag, combine everything but the pork. Seal and shake to mix.
  2. Add the pork to the marinade and toss to coat. Remove excess air from the bag, seal and refrigerate.
  3. Allow to marinate for at least 4 hours.
  4. Heat your grill to high heat. Cook to your preference. We like 7 minutes on one side and 6 minutes on the other with the lid closed. Because we have a gas grill, then we turn it off and leave the pork in for another 5 minutes.
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Rosemary Pork Tenderloin

May 18, 2015

This is a simple recipe for an oven-roasted pork tenderloin. It can be prepared in 5 minutes and done in about 45 minutes, so this recipe is a great staple for quick and easy dinners.

20150418 Rosemary PorkYou will need:

  • 1 to 1.5 lb pork tenderloin, trimmed of excess fat
  • 3 T fresh rosemary, finely chopped
  • 2 T Dijon mustard
  • 2 T apricot preserves
  • 1/2 t ground pepper
  • 1/4 t salt

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 glass baking dish with nonstick cooking spray.
  2. In a small bowl, stir together the rosemary with the mustard, preserves, salt and pepper.
  3. Spread the rosemary-mustard mixture on the top and bottom of the pork.
  4. Place the pork in the prepared pan.
  5. Roast for 45 minutes, or until the center of the thickest part reaches 145 degrees.
  6. Allow to cool at least 5 minutes before slicing and serving.
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