Grilled pork tenderloin - what is your favorite seasoning?

16 years ago

Marinade, rub, sprinkle, mop, spray?

I pulled a package of pork tenderloins out for dinner tonight, and am trying to think of something a little different from what I usually do... which is Chacha bowls. I am open to all suggestions, but I would prefer something that is not creamy and heavy. I love Weeds Dijon Cream recipe, but it is again in the 90's and the thought of a cream sauce just isn;t appealing.

So what would you do with them?

Alexa

**********************************************************

Cha Cha Bowl Recipe courtesy Orlando's Caribbean BBQ

Recipe Summary

Difficulty: Medium

Prep Time: 30 minutes

Inactive Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Yield: 4 to 6 servings

User Rating:

Pineapple and Zucchini Salsa:

1 pound zucchini, shredded

1 large carrot, shredded

1/2 pineapple, chopped

1 large yellow onion, chopped

1/2 bunch cilantro, leaves chopped

1 teaspoon chopped garlic

1/2 teaspoon ground black pepper

2 ounces jalapeno peppers, chopped

3 ounces rice wine vinegar

3 ounces olive oil

1 teaspoon sugar

Salt

Black Beans:

1 cup black beans, triple-washed

1 cup water

1 teaspoon chopped garlic

Salt

White Rice:

1-ounce vegetable oil

1 cup medium-grain rice

2 cups hot water

1 tablespoon granulated garlic

1 tablespoon salt

Al Pastor Adobo Marinade:

4 arbol chiles

3 Guajillo chiles

3 ancho chiles

2 chipotle chiles

6 ounces white vinegar

6 ounces pineapple juice

5 ounces water

1 teaspoon black pepper

1/2 teaspoon sugar

1/4 yellow onion, chopped

2 cloves

1/4 piece cinnamon stick

2 teaspoons salt

4 garlic cloves

2 teaspoons chopped oregano leaves

2 teaspoons ground cumin

2 pounds pork tenderloin (chicken may be substituded)

Pineapple and Zucchini Salsa:

Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving.

Black Beans:

Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste.

White Rice:

Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving.

Al Pastor Adobo Marinade:

Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade.

Preheat a grill. Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.

To serve:

In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.

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Comments (16)

triciae
16 years ago
last modified: 11 years ago
Alexa, we had pork tenderloin just last night. The humidity/heat has definitely affected our appetites. Turning on the stove isn't very appealing to us with this weather.

For the tenderloin, I just sprinkled with S/P and DH used this concoction I made as a glaze...

On the BBQ's side burner, I sauteed some garlic & shallot in a bit of olive oil; added about 1/2 a jar of peach jam, juice of 1/2 a lime; about 1 tablespoon of Worchestershire; about 1/2 cup chicken stock; and a couple splashes of Tabasco. I let the glaze simmer & reduce about 5-10 minutes.

We have a few really good peaches (they are great this year!) so I halved one each, brushed with oil & DH grilled them along with the tenderloin. Served with a green salad with a very simple oil/vinegar dressing. It was too hot/humid for us to want a starch but I suppose rice pilaf would have been good. The leftovers from the tenderloin are destined for sandwiches at lunch today.

/tricia
User
16 years ago
last modified: 11 years ago
My go to method is to marinate in Spoy Sauce, garlic and honey for a few hours and then grill . Great with Asian style sides.

We also like Sue's recipe but I don't make the sauce and I don't cook it in the oven I grill it.

Stuffed Pork Tenderloin

1 large pack spinach leaves,rinsed and drained
1 c grated Jarlesberg cheese or Fontina),I use
1/3 c grated Parmesan cheese
2 t garlic powder (fresh garlic is too potent)
Salt/Pepper
2 c White wine or chicken stock
2 T Flour
2 T Cold water
Chicken stock

Butterfly each tenderloin, and carefully pound to even thickness.
Place on work surface, overlapping the long sides by about an inch or
so Layer the spinach leaves, then the grated Jarlesberg, then the
parmesan.
Sprinkle with garlic powder and some salt and pepper.
Roll the roast tightly and tie off at 1.5 inch intervals.
You can add some wine or chicken stock to the pan (about 2 cups).
Preheat oven to 400F and roast (uncovered) 24 minutes per pound until
internal temperature is around 160ish 160 is overdone to average tenderloins take about 1 1/2 hours
***** I find this too long a cooking time. I find they are done in less than 1 hour. I also cook to 145 not 160
Check temperature after 50 minutes and then every 10 minutes so it
doesn't overcook. When cooked, remove from oven, transfer roast to a
cutting board, and loosely cover with foil - let sit for 15 minutes.
Drain liquids into a saucepan, turn heat up to medium-high and reduce
liquid for 2 minutes - reduce heat to low. If there is less than 1.5
cups of liquid, add some chicken or beef broth.
Mix a slurry of flour and cold water, then slowly add to the gravy
until thickened.
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This is one that Lorijean shared with us. Home Cookin Chapter: Recipes From Thibeault's Table Pork Tenderloin En Croute ========================== Posted by LoriJean44 (My Page) on Mon, Jul 4, 05 at 20:22 Pork Tenderloin En Croute Makes 4 servings 1-1/2 teaspoons unsalted butter 1 pork tenderloin (about 1-1/2 pounds) 1 tablesoon Creole seasoning 3 tablespoons vegetable oil 1 sheet frozen puff pastry (one-half 17-1/4-ounce package, thawed) All-purpose flour, for dusting 1/4 cup Creole mustard or other spicy whole-grain mustard 1 recipe Mushroom Stuffing (recipe follows) 1 large egg, beaten with 2 teaspoons water, for egg wash 1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil and grease the center with the butter. 2. Season the pork tenderloin on all sides with the Creole seasoning. Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the tenderloin, reduce the heat to medium, and brown evenly on all sides. Then cook, turning frequently, until the meat reaches an internal temperature of 110 F., 16 - 18 minutes. Remove from the pan and let cool for 10 minutes. 3. On a lightly floured work surface, roll out the pastry to a 12- x 18-inch rectangle. If necessary, turn the dough so a long side is facing you. 4. Coat the tenderloin evenly on all sides with the mustard. Pack the mushroom stuffing mixture onto the top and sides of the pork tenderloin. Place the coated meat across the bottom third of the pastry. Brush a 1/2-inch border of egg wash on the pastry around the meat. Gently lift the remaining pastry over the meat to completely enclose it, and press gently to seal the seams. With a small knife, cut away the excess pastry to make an even border. Crimp the pastry edges with a fork dipped in flour. 5. Carefully transfer the tenderloin to the prepared baking sheet. Brush the top and sides of the pastry evenly with egg wash. With a small knife, make a decorative crosshatch pattern across the top, being careful not to cut through the pastry. 6. Bake for 10 minutes, then turn the baking sheet around. Bake until golden brown and an instant-read thermometer inserted in the center reads 150 F., 10 - 12 minutes. Remove from the oven and let rest for 5 minutes before serving. Mushroom Stuffing Makes about 3 cups; 4 servings 2 tablespoons olive oil 1/4 cup minced shallots 1 tablespoon minced garlic 2 pounds mixed mushrooms, such as button, shiitake, wood ear, and chanterelle, stems trimmed (removed if using shiitakes), wiped clean and coarsley chopped 1-1/4 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup dry white wine 1/2 cup freshly grated Parmigiano-Reggiano 1/4 cup fine dry bread crumbs 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh oregano 1. Heat the oil in a large heavy skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper and cook, stirring, until the mushrooms are wilted and beginning to brown, 5 - 7 minutes. Deglaze the pan with the wine, stirring to loosen any browned bits in the bottom of the pan, and cook until almost all the liquid has evaporated, 5 - 8 minutes. Remove from the heat. 2. Transfer the mushrooms to a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano and process to a thick paste. Transfer to a bowl, cover, and set aside until ready to use.
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Pork Roasted the Way the Tuscan Do This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch! 2 teaspoons fresh chopped sage 2 teaspoons fresh chopped rosemary 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1/4 teaspoon fennel pollen 4 tablespoons extra virgin olive oil 1 pork tenderloin, trimmed 1 loaf crusty baguette On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together. Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie, at 1 to 2-inch intervals, with kitchen string. Preheat an oven to 375Â°F. Place the pork on a baking sheet and roast until done, 155 to 160Â°F when an instant read thermometer is inserted into the thickest part, 25 to 35 minutes. Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve. Serves 4 Here is a link that might be useful: Tuscan Pork
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jessicavanderhoff
16 years ago
last modified: 11 years ago
I like garlic, ginger, and soy sauce. It's extremely fragrant :-)
BeverlyAL
16 years ago
last modified: 11 years ago
Ahhh Sharon, a new sauce. I had not heard of Spoy Sauce before. ; )

Beverly
lindac
16 years ago
last modified: 11 years ago
I like Soy Vey Island terayaki as a marinade, grill, slice in medallions and serve with either a pineapple salsa or a cranberry salsa depending on the season.
The pineapple salsa is pretty much pineapple tidbits, drained and mixed with chopped red onion chopped green pepper and a jalapeno pepper, chopped cilantro....and the recipe I started with called for honey...but that was waaay too sweet so I add a squeeze of lime.
BeverlyAL
16 years ago
last modified: 11 years ago
Here's one I like and it's so simple and easy.

Apricot Pork Medallions
1 lb pork tenderloin, sliced into 1 inch slices
1 tbsp butter
1 tsp butter
½ cup apricot preserves
2 sliced green onions
¼ tsp dried mustard
1 tbsp cider vinegar

Flatten tenderloin pieces by cutting them into slices, then pounding them flat between layers of plastic wrap. Melt 1 tbsp butter over medium-high heat in a large skillet; sauté pork about 2 minutes on each side; remove pork from pan. Add 1 tsp butter, preserves, onions, mustard and vinegar to the pan. Cover and simmer 3-4 minutes. Add pork and finish cooking through.

Serve with fresh vegetables and plain rice or rosemary roasted potatoes.
pkramer60
16 years ago
last modified: 11 years ago
Penzey's Greek Seasoning. Just sprinkle on and let sit or make the salad dressing version and marinade.

Or if you have the June issue of Cooking Light, the Latin Baked Chicken recipe worked great on Pork Tenderloin, as it called for bone in, skin off thighs. I grilled it on Friday and it is a keeper. The recipe is not on thier website yet and I am at work. It was to the best of my memory:

1/4 lime juice
2T honey
2T chopped Chipoltoles in abodo
1/4 low sodium Soy

Mix well and mainade for 20 minutes. Remove meat and cook the marinade, reserving it for basting.
dlynn2
16 years ago
last modified: 11 years ago
We like jerk seasonings on our grilled pork tenderloin. I love jerk so much that I try many different kinds.... always trying a new one. So, I don't really have a favorite. Any jerk will do!
User
16 years ago
last modified: 11 years ago
Jerk is great on pork tenderloin and I also like to make Greek Souvlaki using pork tenderloin.

Here is the recipe I used for chicken and pork jerk.

Home Cookin Chapter: Recipes From Thibeault's Table

Jerk-Style Chicken
==================

Http://seattlerecipes.blogspot.com/2007/08/jerk-style-chi cken.html

Jerk-Style Chicken

1 teaspoon grated lime rind
1/4 c. fresh lime juice
1 Tbsp. ground all spice
1 Tbsp. brown sugar
1-2 Tbsp finely chopped jalapeno pepper
2 Tbsp. olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 garlic cloves, chopped
1/2 c. chopped onion
6 skinless, boneless chicken thighs (about 1 lb)
3 skinless, boneless chicken breast halves
Cooking Spray

Combine first 12 ingredients in a blender, process until well blended. pour mixture into a large heavy-duty zip-top plastic bag, add onion and chicken. Seal bag; marinate in fridge 1-2 hours, turning bag occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered 5 minutes on each side or until done. Yield: 6 servings (serving size: 2 thighs or 1 breast half).
I know there are like a million ingredients, but trust me, this is worth opening all those spice containers, and it really is a fast marinade to make and SO DELICIOUS!!!

Posted by Jessica Jo at 4:39 PM
Labels: bbq, chicken dishes, grilling
dcarch7 d c f l a s h 7 @ y a h o o . c o m
16 years ago
last modified: 11 years ago
All are great recipes.

Technically not a seasoning. I sometime add a tea spoon of Liquid Smoke.

dcarch
BeverlyAL
16 years ago
last modified: 11 years ago
Yeah dcarch, I realized that after I had posted the recipe.
caliloo
Original Author
16 years ago
last modified: 11 years ago
Thank you everyone! They all sound fantastic, but the idea of a jerk seasoning seems to fit the tastebuds for tonight. Also, I am going to have to order some Penzy's Greek seasoning, I've seen several people mention in here yet I;ve never tried it.

And Peppi - good to see you! I hope you are feeling better.

Thanks again everyone!!!

A
compumom
16 years ago
last modified: 11 years ago
Alexa definitely order it and get a Turkish seasoning too! I use one or the other with plain salmon on the grill!
ci_lantro
16 years ago
last modified: 11 years ago
I love it with Walkerswood Jerk. The paste. Rub it on the day before you're going to cook them & set sit in the refrigerator.

That said, I just printed Ann's jerk recipe to try. I have to order the Walkerswood--gets expensive w/ the postage added so I don't use it as often as I would like to!

We love the Asian sweet chili sauce w/ pork & chicken. I'll use that (as a dipping sauce) when I don't have time to marinate overnight.
sands99
16 years ago
last modified: 11 years ago
Now I'm in the mood for pork! For a quick dinner I like Char-Siu sauce - it's a molasses based chinese bbq sauce (I don't have any right now so I can't check the ingredients or the spelling but I've approximated it before with soy, molasses, ginger and garlic). Great with cole slaw.

If I have more time I like this recipe from Betty Crocker - very flavorful!

Caribbean Pork Roast

1 pork boneless double center loin roast, 2 to 2 1/2 pounds
1 cup orange juice
1/2 cup lime juice
1 1/2 teaspoons ground cumin
1 1/2 teaspoons red pepper sauce
3/4 teaspoon ground allspice
1 medium green bell pepper, cut into eighths
1 medium onion, cut into fourths
4 garlic cloves, crushed
Salt and pepper to taste
1 1/2 teaspoons sugar
1/2 teaspoon salt

1. Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper to taste, sugar and 1/2 teaspoon salt in blender or food processor. Cover and bend until smooth. Pour blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.
2.
Heat oven to 325ºF. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper to taste. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat.
3.
Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 155°F. Remove pork from pan. Cover and let stand 15 to 20 minutes or until thermometer reads 160°F (medium doneness).
4.
Pour marinade into 1 1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork.
dlynn2
16 years ago
last modified: 11 years ago
We had AnnT's jerk on Chicken kabobs last night and it was awesome! DH served it with some curried potatoes and lime daiquiris ----amazing meal. Wish I had some leftovers today. We have some pork tenderloin in the fridge that we are going to use with the jerk this weekend.... Yum!!!

Grilled pork tenderloin - what is your favorite seasoning?

Comments (16)

triciae

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Grilled pork tenderloin - what is your favorite seasoning?

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