Jalapeno Honey Pork Tenderloin Recipes

JALAPENO POPPER PORK TENDERLOIN

Steps:

• Mix chile powder, garlic powder, sugar, salt, and pepper together in a bowl. Cut a pocket lengthwise down the middle of the pork tenderloin. Apply the spice mixture all over the tenderloin.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a roasting pan.
• Heat olive oil in a skillet over medium heat. Cook jalapenos, flipping occasionally, until tender, 7 to 10 minutes. Sprinkle with cumin. Let cool until easily handled; chop.
• Spread cream cheese inside the pork tenderloin. Add chopped jalapenos. Wrap bacon slices around the tenderloin in a spiral. Secure with kitchen twine. Make sure to tie up tightly to close the pocket.
• Transfer the tenderloin to the skillet. Cook over medium heat, rotating continuously, until golden, about 30 seconds on each side. Place the tenderloin in the prepared roasting pan.
• Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), 30 to 35 minutes. Remove from the oven, cover with foil, and let rest for 10 minutes. Remove kitchen twine and slice, topping with any of the stuffing that may have overflowed in the pan.

PORK TENDERLOIN WITH HONEY GARLIC SAUCE

Steps:

• Preheat oven to 180C/350F.
• Mix Sauce ingredients together.
• Mix Rub ingredients then sprinkle over the pork.
• Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
• When pork is almost seared, push to the side, add garlic and cook until golden.
• Pour sauce in. Turn pork once, then immediately transfer to the oven.
• Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
• Remove pork onto plate, cover loosely with foil and rest 5 minutes.
• Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
• Remove from stove, put pork in and turn to coat in sauce.
• Cut pork into thick slices and serve with sauce!

SPICE RUBBED PORK TENDERLOIN WITH ROASTED BRUSSELS SPROUTS, JALAPENO PESTO AND POMEGRANATE

Steps:

• Preheat the oven to 375 degrees F.
• For the pork tenderloin: To a bowl, add the paprika, brown sugar, coriander, cumin, mustard powder, chili powder, 1 tablespoon salt and 2 teaspoons pepper, and stir to combine.
• Heat 2 tablespoons of the canola oil in a cast-iron pan over high heat until the oil begins to shimmer. Sprinkle the tenderloin on both sides with the seasoning mixture. Sprinkle with salt and pepper. Place the pork in the pan and sear on all sides until golden brown, about 8 minutes.
• Transfer the pork to a wire rack set over a baking sheet. Put the pan into the oven and roast the pork to medium (an internal temperature of 130 degrees F), about 10 minutes. Remove from the oven, tent loosely with foil and let rest for 10 minutes before slicing into 1/2-inch-thick medallions.
• For the pomegranate sauce: Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified.
• For the pesto: Combine the cilantro, cheese, pine nuts, jalapenoes, garlic, and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until emulsified. Scrape into a bowl.
• For the Brussels sprouts: Put the Brussels sprouts on a baking sheet , toss with the canola oil and sprinkle with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, 20 to 30 minutes.
• When ready to serve, reheat the brussels sprouts in a saute pan with the butter. Then add the pomegranate molasses.
• Plating: Place 2 pork medallions cut-side up on a plate. Top with some pomegranate sauce across the pork and a dollop of jalapeno pesto on the top of each pork medallion. Add some Brussels sprouts on the side, garnish with hazelnuts, pomegranate seeds and cilantro.

HONEY GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
• Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
• Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).

BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN

Steps:

• In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer.
• Meanwhile, prepare the Blackberry Jalapeno Glaze.
• Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.
• Preheat a grill or grill pan to medium heat.
• Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil.
• Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.
• Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.

BALSAMIC HONEY PORK TENDERLOIN

Steps:

• To make the marinade; mix the honey, mustard, balsamic vinegar, oil, garlic, green onions and pepper in a large bowl.
• Add in the pork tenderloins, and turn to coat.
• Cover and place in the refrigerator for 24 hours.
• When ready to cook the pork, remove from the fridge and reserve the marinade liquid.
• Place the pork on the grill, and brush with reserved marinade.
• Close the grill lid and cook, turning and basting one or two times.
• Cook for about 18-20 minutes, or until inside has a hint of pink.
• Transfer pork to a cutting board, and let rest for 10 minutes.
• Slice into about 1/2-inch slices (or smaller).
• Serve on a platter with roasted potatoes.

HONEY GARLIC PORK TENDERLOIN

Steps:

• In a shallow dish or heavy-duty zip-lock plastic bag, add the first 5 ingredients; stir to combine.
• Remove 1/2 cup soy sauce mixture and set aside.
• Prick pork several times with a fork; place in remaining soy sauce mixture.
• Cover or seal; chill for 1 hour.
• Remove pork and throw away marinade.
• Grill pork over medium heat, covered, for 11-13 minutes on each side or until a meat thermometer registers 160°, basting with reserved soy sauce mixture.

JALAPENO JELLY-GLAZED PORK CHOPS

Steps:

• Preheat oven to 425°. Place green beans in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast 15-20 minutes or until tender and lightly browned, stirring occasionally., Meanwhile, sprinkle pork chops with the remaining salt and pepper. Place a large nonstick skillet coated with cooking spray over medium heat. Add chops; cook, uncovered, 4 minutes. Turn chops over; spread tops with half of the jalapeno jelly., Cook, uncovered, 2-3 minutes longer or until a thermometer reads 145°. Turn chops over; spread tops with remaining jelly. Let stand 5 minutes. Serve with green beans.

JALAPEñO HONEY MUSTARD PORK KEBABS

Steps:

• Prepare grill.
• In a bowl whisk together mustard, honey, garlic paste,lemon juice, jalapeño, and salt and pepper to taste and reserve 1 tablespoon of marinade in a small bowl for basting kebabs.
• Add pork to marinade remaining in bowl. Toss pork pieces to coat well and marinate 15 minutes.
• Thread pork onto two 10-inch metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Turn kebabs and baste with reserved marinade. Grill kebabs, turning and basting them, 10 to 15 minutes more, or until pork is cooked through and registers 160°F. on a meat thermometer. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
• Serve kebabs with couscous.
• In a small heavy sauce, cook shallot or onion in butter over moderately low heat, stirring, until softened. Add water and bring to a boil.
• Stir in couscous, zest and rosemary and cover pan. Remove pan from heat and let stand 5 minutes. Fluff couscous with a fork and stir in walnuts, lemon juice and salt and pepper to taste. Serves 2.

HONEY-GINGERED PORK TENDERLOIN

Steps:

• Pat the pork dry and arrange in a shallow baking dish.
• Whisk together remaining ingredients in a bowl, and pour over pork.
• Place in refrigerator and MARINATE AT LEAST 8 hours, but 24 is better.
• Turn at least twice during this time.
• Preheat oven to 400 Degrees.
• Remove pork, placing in a clean shallow baking dish (non-stick is perfect).
• Reserve marinade if you wish to make a sauce with it.
• Bake about 35 minutes, or until meat thermometer registers 155 degrees.
• Remove from oven, let rest 5 minutes and slice thinly.
• For sauce: Strain reserved marinade into a sauce pan.
• Add chicken broth, and bring to a boil.
• Cook down to about half original quantity.
• Add cornstarch as needed to thicken.
• This sauce is rather strong, I usually just nap the plates with it and pass the rest at table.