GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE
This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!
Provided by MCabrera75
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
- Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
- Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
- Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g
GRILLED PORK TENDERLOIN WITH BOURBON GLAZE
I served this over the summer when we had houseguests and everyone wanted the recipe.It's a Kentucky-style barbeque with a paprika-based rub first and then a delicious bourbon glaze to finish the tenderloin.I think this would be good with baby back ribs too!Prep time does not include marinading time.
Provided by Leslie in Texas
Categories Pork
Time 36m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Trim any excess fat or sinews off the tenderloin and arrange the meat in a baking dish.
- To make the rub, place the rub ingredients in a small bowl and mix well with your fingers.
- Sprinkle this mixture over the pork on all sides, and rub it into the meat.
- Marinate the meat in the refrigerator for 2 hours.
- To make the glaze, melt the butter in a saucepan over medium heat.
- Add the garlic and cook for 1 minute.
- Add the bourbon and the rest of the glaze ingredients and briskly simmer the mixture over high heat, whisking well, until thick and syrupy, 2 to 4 minutes.
- Remove from the heat and add salt and pepper to taste: the mixture should be highly seasoned.
- Pour half the glaze into a small bowl.
- Grill the pork tenderloin over high heat until golden brown and cooked through, 3 to 4 minutes per side, 12 to 16 minutes in all.
- Internal temperature should be 160 drgrees.
- For the last 5 minutes, baste the tenderloin on all sides with the bourbon glaze in the bowl.
- Transfer the tenderloin to a cutting board and thinly slice on the diagonal.
- Arrange the pork on plates or a platter and spoon the remaining glaze in the saucepan on top.
- Serve at once.
Nutrition Facts : Calories 419, Fat 17.9, SaturatedFat 9.4, Cholesterol 141.1, Sodium 1259.1, Carbohydrate 17.8, Fiber 0.9, Sugar 15.8, Protein 35.8
GRILLED HONEY-DIJON PORK TENDERLOINS
Make and share this Grilled Honey-Dijon Pork Tenderloins recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place pork in lg plastic bag.
- Mix remaining ingredients.
- Set aside 2/3 cup.
- Pour remaining marinade over pork, turn to coat.
- Seal bag and refrigerate for 4 hours.
- Drain.
- Grill, covered, over indirect medium heat for 10 minutes each side.
- Juices should run clear.
- Serve with reserved sauce.
Nutrition Facts : Calories 310.7, Fat 6.2, SaturatedFat 1.8, Cholesterol 98.4, Sodium 416.3, Carbohydrate 32.3, Fiber 0.8, Sugar 31.1, Protein 32.3
GINGER DIJON GLAZED PORK TENDERLOIN SBD
Phase 1 Recipe for The South Beach Diet. I'm always looking for more variety in cooking Pork Tenderloin. This one is a flavorful treat from the South Beach SuperCharged Book.
Provided by Kellys Kravings
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 450.
- In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside.
- Make several 1/4" slits in pork loin. Slip garlic into slits. Brush loin with oil and season with salt and pepper.
- Heat a large cast iron or ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from the heat.
- Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork registers 150, about 30 minutes. Remove the pan from the oven and transfer pork to a cutting board; loosely cover with foil and let rest for 5 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts : Calories 384.6, Fat 26.2, SaturatedFat 8.8, Cholesterol 103.5, Sodium 136.3, Carbohydrate 1, Fiber 0.2, Sugar 0.2, Protein 34.3
PORK TENDERLOIN IN BOURBON-DIJON GLAZE
This marinade is good! Sweet with a mustardy bite. I use lite ingredients because we're watching calories, but feel free to go whole hog. HA! Can be made in crockpot but my favorite way is to throw on the grill to sear the outside and give a bit of a smoky flavor and then finish it more slowly in the oven. I'd do it all on the grill but my grill only does hot and super hot!
Provided by little_wing
Categories Pork
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all marinade ingredients in gallon size Ziploc bag.
- Reserve small amount (in the refrigerator)for basting.
- Add pork to bag and refrigerate overnight.
- Preheat oven to 325.
- Heat oil in large nonstick skillet over high heat until hot.
- Add meat and sear on all sides.
- Discard used marinade.
- Transfer meat to foil-lined, oven-safe dish that has been sprayed with cooking spray.
- Add enough water to cover bottom of dish with about 1/4 inch of water.
- Cover with foil and bake until internal temperature reaches 150 degrees(50 min or so depending on size of roast), basting frequently with reserved marinade.
- Finish cooking uncovered until temperature reaches 160 degrees.
- Pour any remaining marinade over pork and let rest 10-15 minutes before slicing.
Nutrition Facts : Calories 568.6, Fat 27.1, SaturatedFat 8.7, Cholesterol 183.9, Sodium 1077.5, Carbohydrate 3.7, Fiber 1.1, Sugar 1.1, Protein 67.2
More about "grilled pork tenderloin with gingered bourbon dijon glaze recipes"
CAJUN GRILLED PORK TENDERLOIN WITH BOURBON-MUSTARD …
From recipezazz.com
GINGER-DIJON GLAZED PORK TENDERLOIN (SOUTH BEACH) RECIPE
From recipes.sparkpeople.com
10 BEST GLAZED PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
GRILLED PORK TENDERLOIN WITH BOURBON GLAZE RECIPE - WEBETUTORIAL
From webetutorial.com
GRILLED PORK TENDERLOIN WITH BOURBON GLAZE FOOD
From homeandrecipe.com
GRILLED PORK TENDERLOIN WITH GINGERED BOURBON-DIJON GLAZE
From champsdiet.com
GRILLED PORK TENDERLOIN WITH GINGERED BOURBON-DIJON GLAZE
From kitchenpc.com
GRILLED PORK TENDERLOIN WITH GINGERED BOURBON DIJON GLAZE RECIPE ...
From webetutorial.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #main-ingredient #preparation #healthy #pork #barbecue #easy #low-fat #dietary #low-sodium #low-saturated-fat #low-calorie #low-carb #low-in-something #meat #equipment #grilling #3-steps-or-less
You'll also love