Best 7 Pork Tenderloin With Three Berry Salsa Recipes

PORK TENDERLOIN WITH SALSA VERDE

Steps:

• Preheat the oven to 375 degrees F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes.
• While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper.
• Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.

PORK TENDERLOIN WITH PINEAPPLE SALSA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
• Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
• Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
• Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.

STICKY BBQ-GLAZED PORK TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
• Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
• Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
• Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
• Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
• Heat a grill pan or grill over medium heat.
• Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.

BERRY PRETTY PORK ROAST

Steps:

• Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; Combine the fruit; place on one side of roast. Close roast; tie several times with kitchen string and secure ends with toothpicks. , Cut slits in roasts; insert garlic slivers. Place in an ungreased shallow baking pan. Drizzle with butter; sprinkle with oregano, salt and pepper., In a small bowl, combine the wine or broth, brown sugar and jam. Drizzle over roast. Bake, uncovered, at 350° for 75-80 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before slicing.

GRILLED PORK TENDERLOIN WITH FRESH FRUIT SALSA

Steps:

• Combine olive oil, garlic, orange juice, marjoram, and orange zest in a resealable plastic bag; add tenderloins, seal, and marinate, refrigerated, overnight.
• Preheat a grill pan over medium-high heat. Remove tenderloin from marinade, discarding marinade. Wipe excess marinade from pork and season with salt and pepper. Add pork to grill and cook, turning every 4 minutes, until grill marks appear and internal temperature of pork reaches 135 to 140 degrees on an instant-read thermometer, about 21 minutes total. Set aside and let cool completely.
• Slice cooled pork crosswise into thin slices. Serve with fruit salsa.

PORK TOURNEDOS WITH BLACKBERRY GASTRIQUE AND MANGO SALSA

Steps:

• Make gastrique:
• In a small saucepan simmer vinegar until reduced to about 2 tablespoons, about 3 minutes. Whisk in preserves and salt, whisking until smooth, and keep warm, covered.
• Season pork with pepper and salt. In a 12-inch heavy skillet melt butter over moderately high heat until foam subsides and sauté pork until golden, about 3 minutes on each side. Cook pork, covered, over moderate heat until just cooked through, about 5 minutes more.
• Divide gastrique among 6 plates and top with pork and salsa.

GRILLED PORK TENDERLOIN WITH CHERRY SALSA

Steps:

• Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.
• Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld.
• Remove tenderloins from marinade and season generously with salt and pepper.
• Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°F, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.