Spicy Grilled Pork Tenderloin Recipes

BEST DAMN GRILLED PORK TENDERLOIN

Steps:

• Combine all dry ingredients in a bowl and mix well.
• Trim pork tenderloins of any excess fat or silver skin, coat with vegetable oil and rub in entire seasoning mixture.
• Fire up grill to medium/high heat. Make sure grates are well cleaned and oiled. Let grill get good and hot for 5 minutes with the lid closed.
• Add pork tenderloins and grill for 5 minutes with lid closed, or until pork starts to easily release from the grill. Use tongs and give the pork a 1/4 turn and continue grilling for another 2-3 minutes.
• Flip pork tenderloins and continue to grill for 2-3 minutes. Then, use tongs and place the remaining sides on the grill for about 1 minute each, just to get them a quick sear. Pork is done when internal temperature reaches 145°(F)
• Remove pork from grill and let rest for about 5 minutes before serving.

GRILLED PORK TENDERLOIN WITH SPICE RUB

Steps:

• In a small bowl, combine brown sugar, smoked paprika, kosher salt, chili powder, onion powder and garlic powder.
• Trim the pork tenderloin of any excess fat and silverskin. Pat the pork dry, and then rub the spice mixture all over the meat.
• Allow pork to sit at room temperature while preparing the grill.
• Preheat grill to medium heat and brush the grates with vegetable oil (to prevent sticking).
• Place pork on the grill. Close the grill and cook 15-18 minutes, turning every few minutes to ensure even cooking. The meat is done when it reaches an internal temperature of 140-145 degrees F. You can baste with the barbecue sauce during the final 1-2 minutes, or just serve warm barbecue sauce alongside the pork for dipping.
• Remove the tenderloin to a cutting board and allow the meat to rest for about 5-10 minutes before slicing and serving.

GRILLED SPICY PORK TENDERLOIN

Steps:

• In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight., In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside., Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.

SPICY PORK TENDERLOIN

Steps:

• Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2-4 hours. , Grill, covered over medium-hot indirect heat for 25-40 minutes or until thermometer reads 160°.

GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE

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.

SPICY GRILLED PORK TENDERLOIN

Steps:

• Heat grill to medium.
• Rub pork tenderloins with oil. Drizzle with lime juice. Combine dried spices in a bowl and then sprinkle evenly on tenderloins.
• Grill, turning occasionally, until well browned on all sides, about 10 minutes.
• Reduce temperature to low and cover with grill lid. Continued to cook pork covered, until an instant-read thermometer inserted into the center registers 145 degrees, turning occasionally.

PORK TENDERLOIN WITH SPICY RHUBARB GLAZE AND GRILLED SPRING ONIONS

Steps:

• Preheat the oven to 450 degrees F.
• In a medium saucepan over medium heat, melt the butter. Add the onions and rhubarb and cook until softened, about 8 minutes. Add the pomegranate juice, honey, soy sauce, red pepper flakes and a pinch of salt and pepper. Simmer until the liquid is reduced by half, 6 to 8 minutes. Transfer to a blender and puree. Strain and reserve.
• Heat a grill pan or grill over medium heat. Spread the spring onions in a single layer on a sheet pan. Drizzle with 1 tablespoon of the oil and sprinkle with smoked salt and pepper; toss to coat. Grill the spring onions, turning occasionally, until tender and charred in spots, 10 to 15 minutes.
• Rub the pork with salt and pepper and the remaining tablespoon oil. Place the pork on a sheet pan fitted with a rack. Roast the pork for 10 minutes, then reduce the oven temperature to 325 degrees F.
• Brush the pork on all sides with the glaze and return to the oven. Continue to roast, repeating the basting twice, until the internal temperature reaches 145 degrees F, about 40 minutes. Baste again when it comes out of the oven.
• Let the pork rest for 10 minutes. Slice the pork into medallions. Brush some glaze on the plate and arrange the medallions on the glaze. Serve with the onions. Garnish with the almonds, mint and more smoked salt.

SPICY PORK TENDERLOIN

Steps:

• In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
• Preheat grill for medium heat.
• Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

GRILLED MOROCCAN SPICED PORK TENDERLOIN WITH CREAMY HARISSA SAUCE

Steps:

• In a small bowl, combine the cinnamon, coriander, cumin, paprika, salt and olive oil. Rub the mixture evenly over the pork tenderloins. Cover and refrigerate for at least 30 minutes or up to overnight.
• Prepare a grill for high heat cooking. Place the tenderloins on the grill and cook until browned and nicely marked, 8 to 10 minutes. Turn the tenderloins and cook until a meat thermometer inserted into the center of each registers between 155 degrees F and 165 degrees F, 8 to 10 minutes longer. Transfer the tenderloins to a cutting board, tent with foil and let rest for 10 minutes. Slice and serve hot or at room temperature with Creamy Harissa Sauce.
• In a small bowl, whisk together the yogurt, lemon juice, oil, harissa and garlic until combined. Season with salt and pepper.

SWEET AND SPICY GRILLED PORK TENDERLOIN

Steps:

• Marinade -- In a large baggie add all the ingredients, close and shake well. Add the pork tenderloins and let marinade.
• Grill -- Let set at room temp 20-30 minutes to take the chill off and then grill. After grilling cover and rest 5-10 minutes. Slice and enjoy.

SPICY GRILLED PORK TENDERLOIN

Steps:

• First, make the marinade.
• Combine soy sauce, sherry, mustard, horseradish, garlic, ginger, red pepper, and onion powder.
• Shake well in a sealed container to blend.
• Place Tenderloin in a 1 gallon ziploc bag.
• Pour marinade over tenderloin in bag and seal.
• Refrigerate overnight, turning occasionally.
• Heat grill to medium heat, about 350-375°F.
• Remove meat from marinade.
• Reserve marinade!
• Grill tenderloin over medium heat about 25-30 minutes or until done.
• Internal temp should reach 170°F to be done.
• While tenderloin is grilling, heat reserve marinade in a saucepan to a boil.
• Combine a little water with a little cornstarch and slowly add to boiling marinade, stirring constantly to achieve a medium bodied sauce.
• When tenderloin is done, slice thinly and arrange on plate.
• Top with sauce & serve.

SPICY THAI PORK TENDERLOIN SALAD

Steps:

• Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
• Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
• Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
• In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
• To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.