Chipotle Crusted Pork Tenderloin Food

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CHIPOTLE CRUSTED PORK TENDERLOIN



Chipotle Crusted Pork Tenderloin image

Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.

Provided by KRAMNODROG

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 6

Number Of Ingredients 6

1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 ½ teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins

Steps:

  • Preheat grill for medium-high heat.
  • In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
  • Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 11.7 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 1.4 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 666.8 mg, Sugar 9.3 g

PECAN-CRUSTED PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE



Pecan-Crusted Pork Tenderloin with Raspberry-Chipotle Sauce image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

Two 1-pound pork tenderloins
1 cup Japanese (panko) breadcrumbs
1 cup finely chopped pecans
4 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1 teaspoon ground black pepper
2 egg whites
One 12-ounce jar raspberry preserves
2 tablespoons adobo sauce, or to taste

Steps:

  • For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water. Pat dry and set aside.
  • Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan. Set aside. Place the egg whites in a small bowl and whip slightly.
  • Brush the tenderloins with the whipped egg whites. Then dredge in the breadcrumb mixture, pressing to adhere. Place on a baking sheet. Bake until done, about 25 minutes. Remove from the oven and let rest about 10 minutes prior to slicing.
  • For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce.
  • To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce.

PORK TENDERLOIN WITH CHIPOTLE-MAPLE MOP



Pork Tenderloin with Chipotle-Maple Mop image

We dare you not to go hog wild for our shortcut barbecued pork tenderloin. Oven broiled until golden, this is just the right cure for the cold weather no-'cue blues. From the Great Big Food Show

Provided by Food Network Kitchen

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons ground coriander
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 pork tenderloins, each about 12 ounces, silver skin removed
1 tablespoon vegetable oil
Kosher salt
Freshly ground black pepper
1/4 cup pure maple syrup
2 tablespoons sherry vinegar
2 teaspoons chipotle chile hot sauce
1/2 teaspoon kosher salt

Steps:

  • Position a rack closest to the broiler and preheat to high. Combine the coriander, garlic powder, and ginger. Brush the tenderloins with the oil and rub all over with spices. Season with salt and pepper, to taste. Lay the pork on a small shallow pan and broil until golden, turning once, about 5 minutes per side. (An instant-read thermometer should register 130 degrees F when inserted into the thickest part of the meat.)
  • Meanwhile, for the sauce: Whisk the syrup, vinegar, hot sauce, and salt together in a small bowl. Set about half the sauce aside. Generously brush the tenderloins all over with the remaining sauce. Return to the broiler and cook, turning once, until a deep rich brown, about 2 to 3 minutes. Set meat aside for 5 minutes to rest before slicing. Serve with reserved sauce for drizzling over the meat.
  • 1. Lay the tenderloin on your work surface and slip a sharp knife under the surface of the silver skin. Keeping your knife flat against the meat, make your first cut by slicing away from you and toward the end of the tenderloin.
  • 2. Lift the unattached portion of the silver skin up and place your knife at the point where the skin meets the tenderloin. Slice to separate.
  • 3. Continue moving down the length of the tenderloin, pulling and slicing until the silver skin is completely removed.

CHIPOTLE PORK TENDERLOINS



Chipotle Pork Tenderloins image

From Priscilla Gilbert of Indian Harbour Beach, Florida: "This pork tenderloin beats all at a cookout! The recipe came from a family member and is such a treat. Fresh strawberries and avocado in the salsa help cool the tasty heat of the pork."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 9 servings (5 cups salsa).

Number Of Ingredients 12

1 cup sliced onion
1/2 cup chipotle peppers in adobo sauce, chopped
1/4 cup lime juice
1-1/2 teaspoons minced garlic
3 pork tenderloins (1 pound each)
STRAWBERRY SALSA:
5 cups sliced fresh strawberries
1/4 cup thinly sliced green onions
1/4 cup minced fresh cilantro
1/4 cup lime juice
1/4 teaspoon salt
1 medium ripe avocado, peeled and chopped

Steps:

  • In a large resealable plastic bag, combine the onion, chipotle peppers, lime juice and garlic; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour., Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the strawberries, green onions, cilantro, lime juice and salt. Gently stir in avocado. Serve with pork.

Nutrition Facts : Calories 246 calories, Fat 9g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 173mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

CHIPOTLE CRUSTED PORK TENDERLOINS (CAN SUB CHOPS)



Chipotle Crusted Pork Tenderloins (Can Sub Chops) image

Very spicy with 2 tablespoons chipotle chili powder, decrease if you like less heat. If using chops, increase the rub amount due to larger exposed meat areas.

Provided by gailanng

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons dried chipotle powder (decrease for less heat)
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 lb) pork tenderloin (or pork chop equivalent)

Steps:

  • Preheat grill for medium-high heat.
  • In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chili powder, salt and brown sugar. Place tenderloins (or chops) in a bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
  • Lightly oil grill grate (don't leave out this step) and arrange on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

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