ecipe.
2. Season the tenderloins with Creole seasoning while heating
br>Add in the pork chops or 2 pork tenderloins; seal the bag
Combine all ingredients in bowl with wire whisk until well blended.
Coat meat thoroughly.
Place in covered bowl in refrigerator for several hours.
Grill over hot coals, approximately 20 minutes per side.
Baste frequently with sauce while cooking.
Serve with Jezebel Sauce.
Three tenderloins serve 8 people!
Double recipe for 3 tenderloins.
Make Mojo Criollo or buy it in a grocery store where there is a large Cuban population.
Crush garlic and salt to make a thick paste.
Combine with juice.
Pour juice into hot oil and stir. Pour over pork tenderloins and marinate a few minutes to a few hours in the refrigerator.
75\u00b0F. Slice each pork tenderloin lengthwise without cutting through
lengthwise pocket into each pork tenderloin and fill with the
Preheat oven to 425\u00b0F. Whisk together maple syrup, vinaigrette, rosemary and sage.
Rub pork with olive oil and season. In a Dutch oven over medium-high heat, brown pork for 3 mins, turning occasionally. Pour syrup over pork then transfer to oven and roast for 15 mins, basting twice. Let rest for 5 mins then slice and serve with pan juices.
referably oak or mesquite), soaked for 1 hour in water to
een onions, and cilantro. Microwave for 30 seconds to 1 minute
epper over all sides of pork tenderloins; nestle tenderloins next to each other
ver pork tenderloins in a sealable plastic bag.
Marinate in refrigerator for
esealable plastic bag. Add the pork tenderloins and turn to coat with
Line pan with foil and place in tenderloins. In a
small mixing bowl, stir together soy sauce, olive oil, basil, wine, salt, garlic powder and thyme.
Pour over tenderloins, cover and place in refrigerator. Let marinate for at least 30 minutes. Remove tenderloins to another baking pan and cook at 475\u00b0 for 20 minutes. Serve with Jezebel Sauce.
nutes to soften.
Cut pork tenderloins in half crosswise and in
(175 degrees C). Coat pork tenderloins generously with mustard. Oil a
Place tenderloins in shallow noncorrosive pan. Add
Wash and dry the tenderloins.
Combine remaining ingredients in a bowl and stir.
Add pork tenderloins and turn to coat well with marinade.
Marinate 15 minutes or as long as overnight.
Broil or grill tenderloins, cooking for about 10 minutes on one side and turning and cooking about 8 minutes on the other side.
The meat should be only slightly pink.
Slice in 3/4 to 1-inch thick slices and serve.
Combine soy sauce, red wine, cinnamon, honey, garlic, food coloring and brown sugar in a low flat dish. Lay 2 pork tenderloins in marinade. Let sit for 1 hour at room temperature, rotating tenderloins several times. Bake at 350\u00b0 for 1 hour and test for doneness. Let cool and slice. Use Chinese hot mustard and sesame seeds for dipping.
Mix Seasoning Mix and sugar in small bowl.
For the Mango Salsa, mix mango, onion, orange juice, cilantro and 1 teaspoon of the seasoning mixture in medium bowl. Cover. Refrigerate until ready to serve.
Brush pork tenderloins with oil. Coat evenly with remaining seasoning mixture. Refrigerate 30 minutes or longer for extra flavor.
Grill pork over medium heat 20 to 30 minutes or until desired doneness, turning occasionally. Let stand 5 minutes before slicing. Serve pork with Mango Salsa.
Combine first 7 ingredients in a small bowl; stir well.
Trim fat from tenderloins; place tenderloins in a large shallow nonmetal dish.
Pour molasses mixture over tenderloins, cover with plastic wrap and marinate in refrigerator for several hours or overnight, turning meat at least twice.