PORK TENDERLOIN MARINATED IN GARLIC, LEMON AND OREGANO WITH GREEK SALAD
Provided by Bobby Flay
Time 1h50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
- Heat a grill to high. Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness. Brush the radicchio and tomatoes with oil and grill until lightly charred. Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing. Remove the radicchio and tomatoes from grill and set aside to cool slightly.
- Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine. Transfer to a platter and top with feta and pork slices. Garnish with fresh oregano and serve.
GRILLED PORK TENDERLOIN WITH HAZELNUT ROMESCO AND FRESH OREGANO VINAIGRETTE
Grilled pork tenderloin is served with a sweet and nutty Romesco sauce.
Provided by Bobby Flay
Categories dinner,grill,Main,nuts,pork,tomatoes,vegetables
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat grill. Rub pork with oil and season with salt and pepper. Place on the grill and grill until golden brown, turn over and continue grilling to desired doneness. Let rest and cut on the bias. Serve with a dollop of Hazelnut Romesco and drizzle with Fresh Oregano Vinaigrette.
- Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles, and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the wine.
- Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season to taste with salt and pepper.
- Whisk together vinegar, shallot, mustard, honey, and oregano in a small bowl. Season with salt and pepper, to taste. Slowly whisk in olive oil until emulsified.
GRILLED PORK TENDERLOIN FILLED WITH WALNUT ROMESCO AND SERVED WITH CARAMELIZED DATE-SHALLOT SAUCE
Steps:
- Heat the oil in a medium saute pan over high heat, until smoking. Saute the garlic, bell pepper, chiles, and bread cubes until lightly browned, about 2 minutes each. Stir in half of the walnuts. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the remaining walnuts, raisins and apricots and puree until smooth and thickened, season with salt and pepper.
- For the Grilled Pork Tenderloin: Preheat grill or oven to 400 degrees F. Season both sides of the pork tenderloin with salt and pepper. Spread a thin layer of the Walnut Remesco down the center, fold each side over the filling, and tie with butcher's twine. Brush each tenderloin with oil and grill for 4 to 5 minutes on each side or until just cooked through. If using oven, heat oil in a large ovenproof saute pan over high heat. Sear the meat on both sides, until golden brown, place in oven and roast for 10 minutes. Let rest 10 minutes before slicing.
- For the Caramelized Date Sauce: Melt the butter in a medium saucepan over medium heat. Add the shallots and the sugar and cook until caramelized, about 5 to 7 minutes. Season with salt and pepper to taste. Increase the heat to medium-high. Add both wines and reduce the mixture to 1/4 cup. Add the dates, stock and molasses and continue cooking until reduced to 2 cups, and reaches the consistency of a slightly thick sauce, about 30 minutes, keep warm.
- To serve, slice tenderloin into 1-inch thick pieces and top with a little Remesco sauce and drizzle with date sauce.
GRILLED PORK TENDERLOIN
This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.
Provided by Cathy Christensen
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Prepare grill for indirect heat.
- Season meat with garlic powder, salt, and pepper.
- Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
- Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g
GARLIC & OREGANO GRILLED PORK TENDERLOIN
Simple and delicious. Marinate pork in a combination of sherry, balsamic vinegar, oregano and basil, plus plenty of garlic and a dash of lemon juice, then grill to perfection (toss some dried oregano or basil stems in the coals for even more flavor!). Prep time includes marinating.
Provided by EdsGirlAngie
Categories High Protein
Time 6h20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Combine marinade ingredients in a plastic zipper bag.
- Add whole pork tenderloin and marinate, refrigerated, for at least 6 hours, but overnight produces best flavor.
- When ready to grill, let pork sit at room temperature for about 15 minutes, then remove tenderloin from bag and discard leftover marinade.
- If you wish, for even grilling,"tuck under" the tapered ends of the tenderloin so meat is of equal thickness throughout while cooking.
- For even more herb flavor, add some oregano and basil stems to the hot coals.
- Oak chips soaked about 30 minutes are good, too.
- Grill tenderloin about 5 minutes per side (all four sides, 20 minutes total) or until meat is still juicy and just faintly pink inside (remember meat will still cook a bit after it's removed from the grate).
Nutrition Facts : Calories 339.3, Fat 8.2, SaturatedFat 2.7, Cholesterol 147.6, Sodium 128.7, Carbohydrate 9.8, Fiber 1.1, Sugar 5.5, Protein 47.7
GRILLED ROMESCO STYLE PORK
Provided by Melissa Roberts
Categories Backyard BBQ Vinegar Pork Tenderloin Almond Spice Spinach Bell Pepper Summer Grill Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure. .
- Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Oil grill rack, then grill pork, covered, turning occasionally, until an instant-read thermometer inserted diagonally into center registers 150°F, 20 to 25 minutes total. Transfer pork to a cutting board and let stand 10 minutes (temperature will rise 5 to 10 degrees).
- While pork stands, put greens and peppers on a platter.
- Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds. Pour in vinegar and boil, swirling occasionally, 1 minute.
- Drizzle hot dressing over greens and peppers and toss. Top with sliced pork and sprinkle with toasted almonds and garlic.
GRILLED PORK TENDERLOIN
We have a lot of cookouts, and this recipe is a favorite of ours when we're eating outdoors. It's simple to prepare...and simply delicious.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 2
Steps:
- Place tenderloins in a bowl. Pour dressing over. Cover and refrigerate for 6-8 hours or overnight. Grill over hot heat for 15-20 minutes or until done. Slice and serve immediately.
Nutrition Facts : Calories 230 calories, Fat 14g fat (0 saturated fat), Cholesterol 74mg cholesterol, Sodium 217mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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