Best 5 Spice Encrusted Pork Tenderloin Recipes
Indulge in a tender, flavorful journey with our spice-encrusted pork tenderloin, where succulent meat meets a vibrant symphony of spices. This delectable dish features a tenderloin coated in a savory blend of herbs and spices, resulting in a crispy, aromatic crust that gives way to a juicy, melt-in-your-mouth interior. Explore our collection of recipes, including a classic spice-encrusted pork tenderloin, a zesty lemon-herb variation, and a tangy mustard-honey glaze option. Whether you prefer a traditional approach or a more adventurous flavor profile, our recipes cater to diverse palates and guarantee an unforgettable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
SPICED ROASTED PORK TENDERLOIN
Lean and quick-cooking, pork tenderloin also scores points for versatility. Here, a tenderloin is flavored with a spice-rub mixture of cayenne pepper, allspice, and brown sugar before roasting.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 5
Steps:
- Mix together cayenne, allspice, and sugar; season with salt and pepper. Rub a pork tenderloin with spice mixture. Roast at 475 degrees on a rimmed baking sheet until medium, 15 minutes.
SPICE-CRUSTED GRILLED PORK TENDERLOIN
We were instantly skeptical when we spotted this recipe in Cook's Country. The photo of their finished pork (which you can see below) has an amazing crust on it. The spices are clinging to the meat for dear life, as if they've been fused together by some magical force. Surely, we thought, this image has been altered. We were certain that if we made this at home, the spice crust would fall off while on the grill, leaving our poor tenderloin exposed. Turns out we were terribly, terribly wrong. Leave it up to the geniuses at America's Test Kitchen to come up with a way to fuse spices to meat so that it comes off the grill perfectly seasoned, with a beautiful crust. If you enjoy food problem-solving and don't already get one of the America's Test Kitchen publications -- Cook's Country or Cook's Illustrated -- you're missing out on a foodie education. If you're not familiar with the publications, Cook's Illustrated presents master recipes for a wide variety of dishes, including both American and International fare. You can explore everything we've cooked from the magazine in our Cook's Illustrated category. Cook's Country, on the other hand, focuses on simpler homestyle fare. It reminds us a bit, in a good way, of church cookbooks we've collected from back home. It isn't Southern food, per se, but it's the kind of food that is potluck-appropriate and most of the dishes are the sort that you can easily throw together for a nice, weeknight meal. Both magazines follow the same format. The recipe writer walks you through his or her process for arriving at the final recipe, including changes, tweaks and even their own disasters in the test kitchen that occurred on their way to creating the final recipe. In this way, each chapter is a bit like a case that needs to be solved. Take this recipe, for instance. The author, Jeremy Sauer, sets out to create a grilled pork tenderloin with a flavorful crunch. He experiments with a multitude of ways to get the spice crust to adhere to the pork. He tries versions with olive oil, honey, maple syrup, and corn syrup, with no success. He tries mayonnaise and mustard. Nada. He goes for a flour and egg combination, but ends up with soggy crust. After many more rounds and multiple substitutions, he arrives at an ingenious solution. So what's the secret to getting a spice crust to adhere to a pork tenderloin? First, roll the tenderloin in cornstarch. Then dip the meat in lightly beaten egg whites. And finally, roll the tenderloin in the cracked spices, pressing the spices into the meat. And it works beautifully. The pork, first cooked on the hot side of the grill and then finished on the cool side, is juicy and perfectly cooked. But the star here is the spice crust: a fantastic mix of mustard seed, coriander and peppercorns. The grilling gives the spices a nice char, and they, in turn, give the pork a great jolt of flavor. We were thrilled with the result. And we think you will be, too.
Provided by Tantric1
Categories Pork
Time 45m
Yield 2 Pork tenderloins, 6 serving(s)
Number Of Ingredients 9
Steps:
- 1. PREPARE GRILL | Heat all burners on high for 15 minutes. Leave primary burner on high and turn other burner(s) off. (For charcoal grill, open bottom vent on grill. Light about 100 coals; when they are covered with fine gray ash, spread over half of grill. Set cooking grate in place and heat covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate.
- 2. COAT PORK | Meanwhile, pat pork dry with paper towels. Combine mustard seeds, coriander seeds, peppercorns, sugar, salt, and cornmeal on rimmed baking sheet. Place cornstarch in large bowl. Beat egg whites in second large bowl until foamy. One at a time, coat tenderloins lightly with cornstarch, dip in egg whites, and transfer to rimmed baking sheet to coat with spice mixture.
- 3. GRILL PORK | Spray tenderloins lightly with cooking spray and grill, -covered, over hot side of grill, turning occasionally, until browned all over, 6 to 8 minutes. Slide pork to cooler side of grill and continue to cook, covered, until meat registers 145 degrees, 6 to 12 minutes longer. Transfer pork to carving board, tent with foil, and let rest 5 -minutes. Slice and serve.
Nutrition Facts : Calories 264.7, Fat 6.8, SaturatedFat 2, Cholesterol 109.4, Sodium 398.5, Carbohydrate 12, Fiber 0.8, Sugar 0.2, Protein 36.6
SPICE-CRUSTED PORK TENDERLOIN WITH ROASTED CITRUS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Combine the coriander, cumin, peppercorns and garlic in a mortar and pestle (or use a heavy skillet, placing spices on cutting board); coarsely crush the spices, and season with salt. Rub the pork tenderloin with the spice mixture.
- Heat the oil in a large oven-proof skillet over medium heat until very hot; add the tenderloin. Cook the pork, turning occasionally, until browned on all sides, about 6 minutes total. Add the limes or lemon, cut-side down, to the skillet. Transfer the skillet to the oven.
- 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 stand 5 minutes; slice, squeeze the citrus juice over the pork, and serve with pan juices and a favorite side dish.
SPICE-CRUSTED PORK TENDERLOIN WITH ANDOUILLE SAUSAGE GRAVY
Categories Pork Roast Mardi Gras Dinner Pork Tenderloin Sausage Winter Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Melt butter in heavy small saucepan over medium-low heat. Add flour; cook until mixture is dark golden brown, stirring frequently, about 20 minutes. Add bell pepper and onion; sauté 3 minutes. Gradually whisk in broth. Add sausage and cayenne; increase heat and simmer 5 minutes, stirring often. Season with salt and pepper.
- Mix cumin, coriander, salt, and pepper in medium bowl. Dredge pork in spices. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and brown on all sides, about 8 minutes. Transfer skillet to oven; roast pork until thermometer registers 160°F, about 10 minutes. Transfer to cutting board. Let stand 5 minutes. Slice pork 1/2 inch thick. Divide among 4 plates. Rewarm gravy. Mix in parsley. Pour gravy over pork and serve.
- Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.
SPICE-ENCRUSTED PORK TENDERLOIN
Make and share this Spice-Encrusted Pork Tenderloin recipe from Food.com.
Provided by CookingONTheSide
Categories Very Low Carbs
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees; line a rimmed baking sheet with aluminum foil and set aside.
- In small bowl, combine chili powder, coriander, cumin, kosher salt, oregano, garlic salt, and pepper.
- Coat tenderloins evenly with spice mixture.
- In large nonstick skillet, heat 1 T olive oil over medium-high heat.
- Cook 1 tenderloin for 2-3 minutes on each side, or until browned.
- Remove tenderloin, and place on prepared baking sheet.
- Repeat with remaining olive oil and tenderloins.
- Bake for 20 minutes, or until a meat thermometer inserted into thickest part of tenderloin registers 155 degrees, or desired degree of doneness.
- Slice to serve.
Nutrition Facts : Calories 725.5, Fat 34.9, SaturatedFat 9.9, Cholesterol 299.4, Sodium 2578.2, Carbohydrate 5.2, Fiber 2.8, Sugar 0.3, Protein 94.4
Tips:
- Choosing the Right Pork Tenderloin: Select a tenderloin that is firm to the touch and has a light pink color. Avoid any tenderloins that are bruised or have an off color.
- Proper Thawing: If your pork tenderloin is frozen, thaw it in the refrigerator for at least 24 hours before cooking. This will ensure that the meat cooks evenly.
- Preparing the Spice Rub: Mix the spices together in a small bowl. Use a mortar and pestle to grind the spices if you want a finer texture. For a bolder flavor, toast the spices in a pan over medium heat for a few minutes before grinding.
- Coating the Pork Tenderloin: Pat the pork tenderloin dry with paper towels. Brush the tenderloin with olive oil and then coat it evenly with the spice rub. Make sure to press the rub into the meat so that it adheres well.
- Cooking the Pork Tenderloin: Preheat your oven to 400°F (200°C). Place the pork tenderloin on a baking sheet and cook for 20-25 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 145°F (63°C). Let the pork tenderloin rest for 10 minutes before slicing and serving.
Conclusion:
This spice-encrusted pork tenderloin is a flavorful and juicy dish that is perfect for a special occasion or a weeknight meal. This recipe is easy to follow and can be tailored to your own taste preferences. Whether you like your pork tenderloin mild or spicy, this recipe has you covered. So, gather your ingredients and give this recipe a try. You won't be disappointed!
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