ISLAND GLAZED PORK TENDERLOIN
Enjoy this easy, juicy, 30-minute Island Glazed Pork Tenderloin with a sweet and spicy island-inspired glaze! The flavors of cinnamon, cumin, chili powder, garlic, brown sugar, and a little bit of heat all come together in one delightfully delicious glaze over tender, melt-in-your-mouth pork tenderloin.
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Drizzle an oven-safe pan or skillet (such as a cast-iron skillet) with the olive oil and preheat on the stove over medium-high heat til the oil is hot. (See notes for alternative cooking option)
- Whisk together all rub ingredients. Sprinkle the rub mixture all over the tenderloin and use your fingers to massage into the meat.
- Place tenderloin in skillet and allow to brown for 3-4 minutes, turning the meat throughout to sear on all sides.
- Mix the glaze ingredients together and spread mixture over the tenderloin. Transfer to preheated oven and bake for about 20 minutes until cooked through.
- Cut tenderloin into 1-inch thick slices. Use a spoon to drizzle the glaze from the pan all over the tenderloin just before serving.
Nutrition Facts : Calories 566 kcal, Carbohydrate 42 g, Protein 59 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 184 mg, Sodium 1331 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
BRIE SMOTHERED PORK CHOPS
Provided by Guy Fieri
Categories main-dish
Time 1h55m
Yield 2 to 4 servings
Number Of Ingredients 20
Steps:
- For the brine and pork chops: Combine 2 cups water, brown sugar, vinegar, 2 tablespoons salt, garlic, peppercorns, thyme, mustard powder and red pepper flakes in a large saucepan and set over high heat. Bring to a simmer and stir until the sugar has dissolved. Remove from the heat and add the ice cubes to bring down the temperature. Once cooled and the ice cubes have dissolved, add to a resealable plastic container (or a plastic bag) and add the pork chops. Place in the fridge for 1 hour.
- Tie each pork chop around the perimeter with a piece of kitchen twine. This will help the chop retain a nice, round shape while cooking.
- Preheat the oven to 350 degrees F.
- Remove the chops from the brine and pat dry with some paper towels (removing the excess moisture on the surface allows the pork chop to sear and caramelize). Sprinkle lightly with salt and pepper. Set a large cast-iron skillet over high heat. Coat the pan with oil and when the oil starts to smoke, add the pork chops to the pan. Cook over high heat until well browned, 8 to 10 minutes. Turn the chops over and reduce the heat slightly to allow the chops to cook through. Cook on the second side until golden brown, about 8 minutes. When done, remove the pork chops from the skillet and place onto a sheet tray. Divide the slices of the Brie between the chops and layer evenly on each so they are covered well. Place the sheet tray into the oven and cook until the Brie is just melted and the pork has cooked to 140 to 145 degrees F. Remove from the oven and transfer the chops to a plate to rest.
- For the pan sauce: Meanwhile, place the skillet back over medium-high heat. Add a drizzle of olive oil and then add the apples and onions. Saute for 4 to 5 minutes, and then add the Calvados. Allow the alcohol to cook off (you can flambe at this stage if desired by igniting the Calvados in the pan). Once the Calvados has reduced, add the stock and simmer. Season with some salt and pepper. Allow to reduce for 2 to 3 minutes, and then remove from the heat and swirl in the cold butter cubes. This will thicken the sauce and give it a nice sheen. Serve the Brie-topped pork chops with the sauce.
SPICED PORK CHOPS
Being a widow who likes to cook big meals, I frequently invite family and friends for dinner. On busy days, I rely on this easy recipe, which I got from a dear friend. It's hearty and satisfying and always gets raves. -Joan MacKinnon, Brooklyn, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the first 10 ingredients. Add pork chops, a few at a time; seal bag and toss to coat. , In a large skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, water and brown sugar; pour over chops. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts :
FIERY ISLAND PORK CHOPS
Tropical chops with little preparation--I made mine on a George Foreman grill, but they would probably be better on a real one.
Provided by Zanna_409104061
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Coat chops with jerk seasoning, set aside.
- Microwave jelly, pineapple juice and ginger on high for 30-60 seconds or until melted.
- Grill pork over medium high heat for 5-6 minutes per side, turning once.
- Baste frequently with the glaze while grilling.
- Put pineapple rings on the grill during last 3 minutes of chop grilling time, baste with glaze, grill until heated through.
- Serve chops with pineapple.
Nutrition Facts : Calories 449.7, Fat 13.1, SaturatedFat 4.6, Cholesterol 124, Sodium 99.1, Carbohydrate 42.6, Fiber 2.7, Sugar 31.5, Protein 40.9
CAJUN SPICED PORK CHOPS
This is an incredibly flavorful recipe that is quick and easy to make. Most people keep these spices stocked in their pantry!
Provided by danaleotx
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.
- Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 228.4 calories, Carbohydrate 0.9 g, Cholesterol 63.1 mg, Fat 13.9 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 4.6 g, Sodium 271.9 mg, Sugar 0.1 g
FIERY ISLAND PORK CHOPS
This was distributed at a local grocery store - it's a unique take on pork. Note that you can sub hot pepper jelly for the mild if you REALLY love spicy stuff!
Provided by Danyal Vierheller
Categories Steaks and Chops
Time 25m
Number Of Ingredients 5
Steps:
- 1. Coat pork chops with jerk seasoning, set aside.
- 2. For glaze, microwave jelly, pineapple juice, and ginger on high for 30 to 60 seconds, or until melted.
- 3. Grill or broil pork over medium-high heat for 5-6 minutes per side, turning once, basting with glaze.
More about "fiery island pork chops recipes"
FIERY ISLAND PINEAPPLE PORK CHOPS - JOHNSTON'S
From johnstons.ca
Servings 4Total Time 20 mins
- Coat chops with jerk seasoning; set aside for 5 min. Meanwhile, microwave jelly, pineapple juice and ginger on High for 30 to 60 sec. or until melted (could also heat on stove top, if preferred).
- Grill pork over medium-high heat for 5 to 6 min. per side, turning once. Baste frequently with glaze. During last 3 min. of grilling time, place pineapple rings on the grill. Baste with jelly mixture. Grill pineapple until heated through. Serve pork chops with pineapple.
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