OVEN-BARBECUED PORK TENDERLOINS
My family still savors and prepares this luscious heirloom recipe. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a small bowl, combine the first six ingredients. Place tenderloins on a rack in a shallow roasting pan; spoon some of the sauce over pork. , Bake, uncovered, until a thermometer reads 160°, basting occasionally with remaining sauce, 35-40 minutes. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 185mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
ASIAN 5 SPICE BARBECUED PORK TENDERLOINS WITH MANGO CITRUS SALSA AND SCALLION FRANKIE WRAPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 450 degrees F.
- Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color.
- Combine mangoes, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.
- To make Frankie wraps, heat a nonstick skillet over medium high heat. Beat eggs with water and scallions. Drizzle 1 teaspoon oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cook 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie wrap from the pan and repeat with remaining ingredients. Pile tortillas in foil to keep warm.
- To assemble, thinly slice tenderloins and pile meat and salsa at the edge of a Frankie wrap. Tuck up bottoms and edges and roll.
OVEN BARBECUED PORK TENDERLOINS
This is another great recipe from the Jan/Feb 2007 issue of Simple and Delicious Magazine. It's simple to put together and has a taste your entire family will love!
Provided by Dine Dish
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients.
- Place tenderloins on a rack in a shallow roasting pan; brush with some of the sauce.
- Bake, uncovered, at 425° for 35-40 minutes or until a meat thermometer reads 160°, basting occasionally with remaining sauce.
- Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 173.1, Fat 6.2, SaturatedFat 2.1, Cholesterol 74.8, Sodium 167.6, Carbohydrate 4.5, Fiber 0.1, Sugar 3.9, Protein 23.5
BARBECUED PORK TENDERLOINS
Tex-Mex Magic Weekend from Good Food Magazine, August 1986. Prep time does not include marinating time.
Provided by JackieOhNo
Categories Pork
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place tenderloins in shallow noncorrosive pan. Add orange juice, soy sauce, honey, garlic, rosemary, and a generous grinding of pepper. Turn tenderloins over several times to mix marinade. Refrigerate coverede, turning meat once or twice, at least 2 hours.
- Start charcoal or gas grill for grilling.
- When coals are very hot and covered with gray ash, or gas grill is preheated, brush grill rack with oil and place tenderloins on grill. Sprinkle lightly with salt. Grill, turning once, until brown and crusty on outside but still juicy inside, 20-25 minutes. Let stand 10 minutes on serving platter fefore slicing. Slice diagonally 1/2-inch thick. Serve at once.
- Note: Pork tenderloins can also be grilled under broiler. Broil 6 inches from heat, turning once, about 20 minutes.
Nutrition Facts : Calories 400.7, Fat 13.9, SaturatedFat 4.8, Cholesterol 168.4, Sodium 1204, Carbohydrate 12.2, Fiber 0.2, Sugar 10.7, Protein 54.5
SPICY BARBECUED PORK TENDERLOINS WITH GARLIC SAUCE
If you love garlic then this one is for you! Plan ahead the tenderloins needs to marinate for 6 hours before cooking. You can make this recipe using one large pork roast also, but cooking times will have to be adjusted and you will need to double the hoisin/soy sauce marinade. You might want to double the garlic sauce, this is better than eating at any Asian restaurant! :)
Provided by Kittencalrecipezazz
Categories Pork
Time 6h35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, mix together hoisin sauce, hot chili sauce (or ketchup if using) soy sauce, fresh garlic and sugar.
- Brush the tenderloins with the mixture.
- Place in a pyrex baking dish; cover and refrigerate for a minimum of 6 hours.
- Meanwhile make the garlic sauce: In a bowl mix all ingredients until blended; set aside (or chill, you will have to rewarm later to serve).
- When ready to cook remove the tenderloins from the fridge and let sit at room temperature for 1 hour (or a little more) before cooking.
- Set oven to 350 degrees.
- Roast uncovered for about 35 minutes or until temperature reaches 160°F (I pull my tenderloins out early as they will continue to cook when removed from the oven and then will not be as dry).
- Transfer to a cutting board and cover loosely with foil, let stand for 20 minutes.
- Slice against the grain into thin slices.
- On a large serving plate arrange the pork slices on top of cooked noodles.
- Spoon the garlic sauce over the pork.
Nutrition Facts : Calories 172.4, Fat 4.3, SaturatedFat 1.4, Cholesterol 74, Sodium 1004.2, Carbohydrate 6.9, Fiber 0.4, Sugar 3.5, Protein 25.4
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