Pork Tenderloin With Tangerine Sauce Recipes

JUICIEST BAKED PORK TENDERLOIN

Steps:

• Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
• Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
• Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
• Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
• Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
• Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

PORK TENDERLOIN WITH TANGERINE CURRY SAUCE

Steps:

• Combine tangerine juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry paste in heavy medium saucepan over medium-high heat.
• Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes.
• Puree sauce in blender or processor in batches until smooth.
• Strain sauce and return to same saucepan.
• Stir molasses, soy sauce, curry paste and ginger in large glass baking dish.
• Add pork tenderloin and turn to coat.
• Cover and refrigerate at least 1 hour and up to 4 hours.
• Preheat oven to 350°F.
• Remove pork from marinade; discard marinade.
• Heat oil in heavy large ovenproof skillet over medium-high heat.
• Add pork and cook until golden brown, about 3 minutes per side.
• Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160°F, about 25 minutes.
• Transfer pork to platter.
• Tent with foil to keep warm.
• Bring sauce to simmer.
• Remove from heat.
• Gradually add 6 tablespoons butter, whisking just until melted.
• Season to taste with salt and pepper.
• Cut pork into 1-inch-thick slices.
• Serve with sauce.

PORK TENDERLOIN WITH TANGERINE SAUCE

Steps:

• If using a broiler instead of a stove-top grill, turn on broiler and cover broiler pan with double thickness of aluminum foil.
• Grate rind from tangerine, and squeeze tangerine to yield 1/2 cup juice; put into bowl large enough to hold the pork.
• Mince garlic; chop rosemary leaves; add to bowl with sugar, Worcestershire sauce and vermouth, and mix well.
• Wash, dry and slice tenderloin into 1/2-inch-thick slices, and stir into marinade.
• Prepare stove-top grill if using. Arrange slices of pork on grill or broiler. Brush with marinade. Grill or broil pork for a couple of minutes; brush with marinade, turn and continue cooking until pork is slightly pink in the center, about 5 minutes. Bring remaining marinade to boil, and spoon over pork slices on plates.

PORK TENDERLOIN WITH CHERRY SAUCE

Steps:

• Place pork in a large glass or ceramic bowl. Pour in olive oil, soy sauce, lime juice, minced onion, ginger, sugar, and flavor enhancer for marinade. Toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours, or overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove pork from the refrigerator and place in a shallow baking pan. Cover with some of the marinade and discard the rest.
• Cook in the preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
• While pork is resting, prepare sauce: Combine cherry preserves, wine, corn syrup, cinnamon, nutmeg, cloves, and salt in a saucepan and bring to a boil; remove from heat. Keep warm.
• Drizzle sauce over pork, top with almonds, and serve.

PORK TENDERLOIN WITH CREAMY HERB SAUCE

Steps:

• Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
• In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

TANGY GRILLED PORK TENDERLOIN

Steps:

• Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
• Prepare the grill for indirect heat.
• Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).

PORK TENDERLOIN WITH WINE SAUCE

Steps:

• Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.