Pork has always been a favorite of mine. It's a relatively healthy choice and there are endless self-creations for recipes with this meat. Glazes, marinates, and spice rubs are just a few ways to add zest to the flavor – and make it look pretty.
These are two good recipes for using pork tenderloin. First, a spicy chili-rubbed tenderloin served whole with a ginger glaze. And second, grilled pork tenderloin kabobs with pineapple. Enjoy!
Chili-Rubbed Pork Tenderloins with Ginger Glaze
Ingredients:2 (1 pound) pork tenderloins, trimmed
Spice Rub: 1 tablespoon chili powder 1 tablespoon garlic powder 1/2 tablespoon sugar 1 teaspoon salt 1/2 teaspoon ground black pepper
Glaze: 1 1/2 cups apricot preserves 1/2 cup barbecue sauce 1 teaspoon grated ginger 1/2 teaspoon garlic powder 1/2 teaspoon hot sauce 1 tablespoon chopped cilantro 1 lime, juiced
Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
2.) Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
3.) Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.
4.) When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.
Asian Grilled Tenderloins w/ Pineapple
Ingredients: 2 (3/4 pound) pork tenderloins
Marinade: 1 (6 ounce) can pineapple juice 3 tablespoons soy sauce 2 tablespoons minced fresh garlic 2 tablespoons minced fresh ginger 1 1/2 teaspoons coarse salt (kosher) 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon ground black pepper 2 cups peeled and cubed fresh pineapple (1-inch pieces) 8 wooden or metal skewers
1.) Place pork tenderloins in resealable plastic bag; set aside. In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.
2.) Preheat grill to medium-hot.
3.) When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160 degrees F.
4.) Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes. To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.
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Comments (3)
pork tenderloins and pineapple...yum!...two of my favorites :)
Tenderloin has to be cooked just right or it becomes way too dry. This sounds good.
ah! pork stacked with pineapples, what could be better