Best 3 Pan Roasted Pork Tenderloin With Ancho Honey Glaze Recipes
Indulge in a culinary masterpiece with our pan-roasted pork tenderloin glazed with a tantalizing ancho honey sauce. This dish is a symphony of flavors that will delight your taste buds. The tenderloin, expertly seared and cooked to perfection, boasts a juicy interior and a beautifully browned exterior. The ancho honey glaze, a harmonious blend of sweet and savory, elevates the pork to new heights, adding depth and complexity to every bite. Accompanying the tenderloin is a medley of roasted vegetables, each showcasing its unique flavor and texture. From the earthy sweetness of carrots to the vibrant crunch of bell peppers, these vegetables provide a delightful contrast to the richness of the pork. A sprinkle of fresh herbs and a drizzle of balsamic reduction add the perfect finishing touches, creating a dish that is both visually stunning and irresistibly delicious. Prepare to embark on a culinary journey that will leave you craving for more.
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HONEY GLAZED PORK TENDERLOIN
Pork tenderloin basted with an Asian-style sauce. So easy and so good!
Provided by SAHMCOOK
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
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).
Nutrition Facts : Calories 209.5 calories, Carbohydrate 18.9 g, Cholesterol 48.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 18.5 g
PAN-ROASTED PORK TENDERLOIN WITH ANCHO HONEY GLAZE
Provided by Bobby Flay
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Whisk together the honey, 2 tablespoons ancho, the mustard and chile de arbol in a small bowl until smooth then season with salt and pepper. Set aside. (If you can make this glaze at least 30 minutes before using, it will be more flavorful.)
- Remove the pork from the refrigerator 30 minutes before cooking. Season the pork on both sides with salt, pepper and ancho powder. Heat a few tablespoons of oil in a large ovenproof skillet over high heat until it shimmers. Add the pork and cook on all sides until golden brown and a crust has formed, about 12 minutes total. Brush both sides with some of the glaze.
- Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center registers 140 degrees F, about 12 minutes.
- Brush the top with the glaze several times while roasting. Remove to a cutting board and brush the top of the pork with more glaze. Let rest for 10 minutes then cut into thick slices. Garnish with the chives and scallions and serve.
SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS
Steps:
- Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
- Place the tenderloins in the center of the prepared pan and set aside.
- Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
- Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
- While the pork is resting, heat the remaining marinade in the small saucepan.
- Slice the pork and drizzle with the warm marinade.
Tips:
- For the best results, use a good quality pork tenderloin. Look for one that is firm and evenly colored.
- Make sure to trim any excess fat from the pork tenderloin before cooking.
- To ensure even cooking, use a meat thermometer to check the internal temperature of the pork tenderloin. It should be cooked to an internal temperature of 145 degrees Fahrenheit.
- Allow the pork tenderloin to rest for 10 minutes before slicing and serving. This will help the juices redistribute and make the meat more tender.
- The ancho honey glaze can be made ahead of time and stored in the refrigerator for up to 3 days. When ready to use, simply reheat the glaze gently over low heat.
Conclusion:
Pan-roasted pork tenderloin with ancho honey glaze is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The pork tenderloin is cooked to perfection and the ancho honey glaze adds a sweet and savory flavor that is sure to please everyone at the table.
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