Time 1h45m Yield 4 Number Of Ingredients 6 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Heat the olive oil in a large skillet over medium-high heat. Coat the pork tenderloin with flour, and brown in the hot skillet on all sides. Transfer to a casserole dish. In a medium bowl, mix together the salad dressing, honey and onion soup mix. Slather the tenderloin with this mixture. Cover the dish, and bake for 1 1/2 hours in the preheated oven. Pork should be fork tender.
Time 4h40m Yield 6 Number Of Ingredients 5 Steps:
Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours. Prepare the grill for indirect heat. Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
Time 30m Yield 6 servings. Number Of Ingredients 5 Steps:
Place pork tenderloins in a large resealable plastic bag or shallow glass container. In a bowl, combine the remaining ingredients; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally. , Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side or until meat juices run clear and a thermometer reads 160°-170°. , In a saucepan, warm the reserved sauce; serve with pork.
Time 35m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Place tenderloins in a large plastic bag or shallow container. In a bowl, combine the remaining ingredients. Set aside 2/3 cup of the marinade/sauce. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours. Grill pork, covered, over indirect med. heat for 8-9 minutes on each side until internal temp is 150-155 degrees. In a saucepan, warm the reserved sauce. Slice pork and drizzle sauce over the top of each serving.
Time 30m Yield 4 servings. Number Of Ingredients 14 Steps:
Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork; cook until browned, 4-6 minutes. Remove., In same skillet, cook onion and pepper until softened, 2-4 minutes. Add garlic; cook 1 minute. Return pork to pan; stir in chicken stock. Cook, covered, until pork is tender, about 5 minutes., Stir in next 5 ingredients; simmer, uncovered, until sauce is thickened, about 5 minutes. Serve with rice.
Time 2h40m Yield 6 Number Of Ingredients 6 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 the grill to medium heat. Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.
Time 1h Yield 8 serving(s) Number Of Ingredients 10 Steps:
Place tenderloins in plastic bag. Combine remaining ingredients in a small bowl; rub over tenderloins. Refrigerate 6 hours or overnight. Bake, uncovered, at 425 degrees for 25-35 minutes, or until meat thermometer reads 150-155 degrees. Cover with foil and let rest for 10 minutes before slicing.
Time 35m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat grill to medium. In a small saucepan stir together the ketchup, brown sugar, soy sauce, gingerroot, garlic and dry mustard; bring to a boil. Set aside a 1/4 cup of the sauce in the refrigerator. Prepare grill for indirect cooking. Cook tenderloin, covered for 20 minutes; brush with the sauce. Grill 15-20 minutes more or until meat thermometer reaches 160 degrees F. Slice and serve with reserved sauce.
Time 1h Yield 4 serving(s) Number Of Ingredients 12 Steps:
Place a large piece of double-thickness foil in a shallow dish. Put the pork tenderloin in the center of the foil and season to taste. Heat the marmalade, orange zest and juice, vinegar, and Tabasco sauce in a small pan, stirring, until marmalade melts and the ingredients combine. Pour the mixture over the pork and wrap the meat in the foil. Seal the parcel well so that the juices cannot run out. Place over hot coals and grill for about 25 minutes, turning the parcel occasionally. For the sauce, heat the oil in a pan and cook the onion for 2 to 3 minutes. Add the bell pepper and cook for 3 to 4 minutes. Remove the pork from the foil and place on the rack. Pour the juices into the pan with the sauce. Continue grilling the pork for another 10 to 20 minutes, turning, until cooked through and golden. In a bowl, mix the cornstarch into a paste with a little orange juice. Add to the sauce with the remaining cooking juices and orange juice. Cook, stirring, until it thickens. Slice the pork, spoon over the sauce, and serve with freshly cooked rice and fresh salad greens.
Time 50m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees. Remove all visible fat from pork; place in a shallow baking pan. In a small bowl, whisk together remaining ingredients except sesame seeds and onions. Brush honey mixture over pork; sprinkle with sesame seeds. Bake uncovered for 45 minutes (or until meat thermometer reads 160 degrees F). To serve, slice thinly and garnish with green onions.
More about “tangy pork tenderloin recipes”
Time 4h10m Yield 4 servings. Number Of Ingredients 9 Steps:
Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork. , Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve on toasted rolls or buns, with coleslaw if desired.
