Island Pork Tenderloins With Side Dishes Recipes
20 PORK TENDERLOIN SIDES (+ EASY DINNER MENU)
These pork tenderloin side dishes are easy, savory, and so tasty! From green beans to sweet potatoes to cornbread, these dishes make your pork feast even better.
Provided by insanelygood
Categories Recipe Roundup Side Dishes
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a side dish for pork in 30 minutes or less!
Nutrition Facts :
ISLAND PORK TENDERLOIN
A delicious meal that I saw on another web site; a quick meal for the entire family. I adjusted a couple of things.
Provided by weekend cooker
Categories One Dish Meal
Time 35m
Yield 1 tenderloin, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Stir together salt, pepper, chili powder, cumin and cinnamon.
- Coat the pork with the spice rub.
- Heat 1 tablespoon of oil in a 12 inch skillet, over relatively high heat, and brown pork, turning every 30 seconds for 4 minutes.
- Stir together brown sugar , garlic, and tabasco and pat onto top of the tenderloin.
- Place pork in roasting pan and cook for 20 minutes.
Nutrition Facts : Calories 216.2, Fat 6.5, SaturatedFat 1.7, Cholesterol 73.7, Sodium 376.7, Carbohydrate 15.1, Fiber 0.6, Sugar 13.4, Protein 23.8
ISLAND PORK TENDERLOINS WITH SIDE DISHES
This is one of my all time favorites. I'm not sure where I got it but I'm glad I saved it! It might seem a little involved but it's worth the effort! I put the directions in order that makes the meal come together. You can make this in an order you wish as long as the pork is made last. I like to drink Mojitos with this meal!
Provided by Bill Heleine @Bigolebill
Categories Pork
Number Of Ingredients 31
Steps:
- Make the Lime Pickled Onions - Mix all ingredients in a bowl until dissolved. Put sliced onions in a Zip Loc bag, pour Lime mixture in and chill to marinate. I like to put in fridge overnight
- Combine all ingredients for the Island Pork Rub
- Prepare tenderloins by massaging in the rub. For easy clean up, place a cooling rack coated with non stick spray on a baking sheet lined with foil
- Combine juices, garlic, salt, and chili for the Mojo; set aside 1/4 cup for the Mango Mojo salsa
- Whisk Honey and oil into remaining mojo for the basting sauce
- Combine all ingredients for the Mojo Mango Salsa and chill for 1 hour
- When ready, set oven to broil and broil pork 3 min. baste with sauce, broil 5 min. more. Flip meat over, baste and broil an additional 12-15 min.,basting twice more. When pork reaches 145 degrees in the thickest part, remove from oven, tent with foil ,and let rest for 5 min. Slice into 2" thick steaks
- For the Caribbean Black Beans- Fry bacon in a large fry pan and remove
- Add onion and pepper to bacon grease and saute' for 3min. Stir in garlic and saute' 1 min.
- Stir in reserved bacon, beans, and broth; bring to a boil. Reduce heat and simmer 20 min. Season with salt and pepper.
- Cook 3 cups of white rice
- Serve pork covered in pickled onions, and Black Bean mixture over rice with the Mojo Mango Salsa
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ISLAND PORK TENDERLOIN - COOKING CLASSY
From cookingclassy.com
5/5 (14)Total Time 40 minsCategory Main CourseCalories 309 per serving
- Preheat oven to 350 degrees. In a small bowl, whisk together salt, chili powder, cumin, cinnamon, black pepper and paprika. Press and rub mixture around all sides of pork tenderloin.
- Heat olive oil in a 12-inch heavy skillet over medium-high heat. Once oil just begins to smoke, transfer pork to skillet and cook for 2 - 3 minutes until bottom has browned, then rotate and cook opposite side until browned, about 2 - 3 minutes.
- In a small bowl, stir together brown sugar, minced garlic and hot sauce. Spread mixture over the top of browned pork. Transfer pork (in oven safe skillet) to center of oven and roast until center of pork reaches 140 degrees on an instant read thermometer about 20 - 30 minutes.
- Allow pork to rest in skillet, loosely covered with aluminum foil, 10 minutes at room temperature (temperature should rise to 155 degrees while standing). Carve and serve warm.
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