Embark on a culinary journey with a dish that tantalizes taste buds and ignites the senses - Pork Tenderloin with Jalapeño Paste. This delectable dish is a symphony of flavors, where tender pork tenderloin meets a vibrant jalapeño paste, creating a harmonious blend of savory and spicy. Our article presents a collection of recipes that cater to diverse tastes and preferences, ensuring an unforgettable dining experience. From the classic and straightforward recipe to variations that incorporate unique ingredients and cooking techniques, we have something for every palate. Whether you're a seasoned home cook or a novice looking to expand your culinary repertoire, our recipes will guide you through the process of creating this extraordinary dish. Get ready to indulge in a taste sensation that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN
Steps:
- In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer.
- Meanwhile, prepare the Blackberry Jalapeno Glaze.
- Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.
- Preheat a grill or grill pan to medium heat.
- Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil.
- Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.
- Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.
JALAPENO POPPER PORK TENDERLOIN
Hope you'll enjoy this jalapeno popper-inspired pork tenderloin! As written, it's not very spicy but could be kicked up a notch by leaving in a few jalapeno seeds or adding more chile powder. Recipe can be easily doubled.
Provided by Elizabeth
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Mix chile powder, garlic powder, sugar, salt, and pepper together in a bowl. Cut a pocket lengthwise down the middle of the pork tenderloin. Apply the spice mixture all over the tenderloin.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a roasting pan.
- Heat olive oil in a skillet over medium heat. Cook jalapenos, flipping occasionally, until tender, 7 to 10 minutes. Sprinkle with cumin. Let cool until easily handled; chop.
- Spread cream cheese inside the pork tenderloin. Add chopped jalapenos. Wrap bacon slices around the tenderloin in a spiral. Secure with kitchen twine. Make sure to tie up tightly to close the pocket.
- Transfer the tenderloin to the skillet. Cook over medium heat, rotating continuously, until golden, about 30 seconds on each side. Place the tenderloin in the prepared roasting pan.
- Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), 30 to 35 minutes. Remove from the oven, cover with foil, and let rest for 10 minutes. Remove kitchen twine and slice, topping with any of the stuffing that may have overflowed in the pan.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 3.8 g, Cholesterol 89.6 mg, Fat 19.5 g, Fiber 0.9 g, Protein 23.5 g, SaturatedFat 8.7 g, Sodium 620.7 mg, Sugar 1.4 g
PORK TENDERLOIN WITH JALAPENO PASTE
The mild flavor of the pork benefits from the heat and spice of the garlic and jalapenos.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Heat grill to high. Lightly oil grill rack. In a blender, process 1/4 cup canola oil, garlic, jalapeno, thyme, salt, coriander, pepper, and cumin until smooth, about 1 minute. Spread paste over tenderloins.
- Grill tenderloins, turning them occasionally, until an instant-read thermometer inserted into the thickest part registers 155 degrees, 10 to 20 minutes.
- Remove from grill; let rest 10 minutes before slicing and serving.
SPICE RUBBED PORK TENDERLOIN WITH ROASTED BRUSSELS SPROUTS, JALAPENO PESTO AND POMEGRANATE
Steps:
- Preheat the oven to 375 degrees F.
- For the pork tenderloin: To a bowl, add the paprika, brown sugar, coriander, cumin, mustard powder, chili powder, 1 tablespoon salt and 2 teaspoons pepper, and stir to combine.
- Heat 2 tablespoons of the canola oil in a cast-iron pan over high heat until the oil begins to shimmer. Sprinkle the tenderloin on both sides with the seasoning mixture. Sprinkle with salt and pepper. Place the pork in the pan and sear on all sides until golden brown, about 8 minutes.
- Transfer the pork to a wire rack set over a baking sheet. Put the pan into the oven and roast the pork to medium (an internal temperature of 130 degrees F), about 10 minutes. Remove from the oven, tent loosely with foil and let rest for 10 minutes before slicing into 1/2-inch-thick medallions.
- For the pomegranate sauce: Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified.
- For the pesto: Combine the cilantro, cheese, pine nuts, jalapenoes, garlic, and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until emulsified. Scrape into a bowl.
- For the Brussels sprouts: Put the Brussels sprouts on a baking sheet , toss with the canola oil and sprinkle with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, 20 to 30 minutes.
- When ready to serve, reheat the brussels sprouts in a saute pan with the butter. Then add the pomegranate molasses.
- Plating: Place 2 pork medallions cut-side up on a plate. Top with some pomegranate sauce across the pork and a dollop of jalapeno pesto on the top of each pork medallion. Add some Brussels sprouts on the side, garnish with hazelnuts, pomegranate seeds and cilantro.
JALAPENO-HONEY PORK TENDERLOIN
Make and share this Jalapeno-Honey Pork Tenderloin recipe from Food.com.
Provided by Topher
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place pork in a resealable plastic bag set in a shallow dish.
- For marinade, in a small bowl, combine honey, soy sauce, sesame oil, the chopped jalapeno peppers, the ginger, and crushed red pepper.
- Pour marinade over pork. Seal bag; turn to coat pork. Marinate in the refrigerator for at least 12 hours or up to 24 hours, turning bag occasionally.
- Preheat oven to 425 degree F.
- Drain pork, reserving marinade. Place pork on a rack in a roasting pan.
- Roast in oven for 25 to 35 minutes or until juices run clear (160 degree F), brushing once with reserved marinade after 10 minutes of roasting.
- Discard any remaining marinade. Remove and cover with foil; let stand for 10 minutes before slicing.
Nutrition Facts : Calories 221, Fat 6.3, SaturatedFat 1.7, Cholesterol 73.7, Sodium 562.8, Carbohydrate 16.5, Fiber 0.3, Sugar 15.8, Protein 24.5
PORK ROAST WITH ROASTED JALAPEñO GRAVY
Eddie Hernandez, who runs Taqueria del Sol, a string of easygoing Mexican restaurants in Georgia and Tennessee, considers himself a born-again Southern boy whose food reflects a mash-up of the two cultures. He grew up in a working-class neighborhood in Monterrey, Mexico, where a pork roast like this would have never made it onto the table. But he came to love the roast's role in a traditional Southern Sunday supper, and decided to give it his own Mexican twist. It has become one of the most popular specials at his restaurants. The granulated garlic and onion are essential to the flavor. The roast cooks fast in a hot oven that crisps the fat. The residual oven heat roasts the jalapeños while the meat rests. Once you make the roux, the rich gravy for the dish comes together quickly.
Provided by Kim Severson
Categories dinner, meat, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 475 degrees. Mix together salt, pepper, granulated garlic and onion. Place the pork on a rack set in a roasting pan and sprinkle the roast with the spice mixture, rubbing it lightly so it adheres to the meat.
- Roast for 30 to 40 minutes or until the pork reaches an internal temperature of 145 degrees. If the fat begins to get too dark, tent with foil.
- While the roast is cooking, make a roux for the gravy by melting the butter in a small saucepan set over medium heat. Add the flour all at once and whisk vigorously until smooth. When the mixture thins and starts to bubble, reduce the heat to low. Cook for 1 to 2 minutes, whisking slowly, until the mixture smells nutty and toasty and is still light colored. Cook for 2 more minutes, stirring occasionally, then set aside and let cool.
- When the roast is done, cover and let it rest for at least 10 minutes. Reduce the oven to 450 degrees. Place the jalapeños in a small pan, brush with oil and roast for 6 minutes, or until soft. Remove the stems and some or all of the seeds and membranes, depending on how hot the peppers are and how hot you want the gravy. Dice the jalapeños.
- Place the half-and-half, stock, salt and jalapeños in a medium saucepan and bring to a boil. Quickly reduce heat to medium. Cook for about 5 minutes, stirring occasionally, until slightly reduced. Stir in 4 tablespoons of the roux and simmer for 2 to 3 minutes, whisking continually, until the sauce is thickened and bubbly. Stir in a little more roux if needed to reach the desired thickness and, if desired, any accumulated juices from the roast. Slice the roast, cover in gravy and serve.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 7 grams, Sodium 612 milligrams, Sugar 2 grams, TransFat 0 grams
JALAPENO-APRICOT PORK TENDERLOIN
"The perfect blend of spices is what sets this dish apart," says Amber Shea Ford of Overland Park, Kansas. "I like to double the recipe and freeze the second tenderloin for later. The sweet-spicy glaze would also taste delicious over chicken."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Combine the first six ingredients; rub over pork. Cover and refrigerate for up to 2 hours., Place pork in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15 minutes. , In a small bowl, combine the glaze ingredients; spoon 1/4 cup over pork. Bake 5-10 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with remaining glaze.
Nutrition Facts : Calories 378 calories, Fat 11g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 818mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 1g fiber), Protein 35g protein.
GRILLED PORK TENDERLOIN WITH JALAPEñO-PLUM RELISH
This quick and easy pork tenderloin gets an upgrade thanks to a sweet and spicy fruit relish.
Provided by Cindy Rahe
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Toss together Plum Relish ingredients. Taste, and add more salt or honey if needed. Set aside.
- In small bowl, mix rosemary, 1 teaspoon salt, the red pepper, garlic powder, onion powder and black pepper. Rub all over pork tenderloin. Set aside at room temperature while you heat grill or grill pan over high heat.
- Brush grill or grill pan with oil. Turn grill down to medium-high; place pork on grill. Cover and cook on all sides--about 7 minutes each side (depending on thickness of tenderloin) until pork is cooked through. Remove from grill, and wrap in foil. Allow pork to rest 15 minutes before slicing. Serve with plum relish.
Nutrition Facts : ServingSize 1 Serving
SOUTHWESTERN PORK TENDERLOIN
Quick and easy pork tenderloin infused with subtle Southwestern flavor. Sprinkle with Chihuahua cheese and top with a dollop of sour cream. Serve with Spanish rice and refried beans.
Provided by SCHMONA
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Place pork in a medium bowl. Add cumin, garlic powder, oregano, salt, and pepper; mix to combine.
- Mix water and tomato paste in a small bowl; pour over pork and mix well. Refrigerate for 20 minutes.
- Heat oil in a large skillet over medium-high heat. Place pork in skillet and brown on all sides, 5 to 8 minutes. Add bell pepper and jalapeno pepper. Cover and cook until peppers are crisp tender and pork is cooked through, about 5 minutes. Add tomato, green onions, and cilantro; cover and cook until heated through, abut 1 minute.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 5.4 g, Cholesterol 48.9 mg, Fat 9.6 g, Fiber 1.7 g, Protein 18.9 g, SaturatedFat 1.9 g, Sodium 117.7 mg, Sugar 2.6 g
Tips:
- Choose the right cut of pork tenderloin: Look for a tenderloin that is firm to the touch and has a light pink color. Avoid any tenderloins that are bruised or have excessive fat.
- Butterfly the pork tenderloin: This will help the tenderloin cook evenly and allow the flavors of the marinade to penetrate the meat. To butterfly the tenderloin, simply slice it lengthwise, but not all the way through. Open the tenderloin like a book and pound it out to an even thickness.
- Use a flavorful marinade: The marinade is key to infusing the pork tenderloin with flavor. This recipe uses a combination of olive oil, garlic, oregano, cumin, chili powder, and salt. You can also add other herbs and spices to your liking.
- Cook the pork tenderloin over medium heat: This will help prevent the tenderloin from drying out. Cook the tenderloin for about 10-12 minutes per side, or until it reaches an internal temperature of 145 degrees Fahrenheit.
- Let the pork tenderloin rest: Once the tenderloin is cooked, let it rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful tenderloin.
Conclusion:
This recipe for pork tenderloin with jalapeno paste is a delicious and easy-to-make dish that is perfect for any occasion. The tenderloin is marinated in a flavorful mixture of olive oil, garlic, oregano, cumin, chili powder, and salt, then cooked over medium heat until it is cooked through. The jalapeno paste adds a spicy kick that pairs perfectly with the tender pork. Serve the tenderloin with your favorite sides for a complete meal.
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