Best 6 Glazed Pork Loin With Cilantro And Garlic Recipes

GLAZED PORK LOIN WITH CILANTRO AND GARLIC

Steps:

• 1. Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all the brine ingredients in a blender, or in a large bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water.
• Place the loin in an extra-large resealable plastic bag, pour the brine over the top, squeeze out any excess air from the bag, and close. Roll the bag to evenly coat the meat. Refrigerate for at least 6 hours, or up to 12.
• 2. Preheat an indirect barbecue with a drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 250°F.
• 3. Combine all of the seasoning blend ingredients.
• Place all of the glaze ingredients in a jar with a tight-fitting lid and shake to combine. Set aside.
• 4. Remove the loin from the brine and lightly pat dry with paper towels.
• Sprinkle the rub evenly on all sides.
• Using your hands or a brush, evenly, but lightly, coat the loin with canola oil.
• Insert a remove thermometer into the center of the meat.
• 5. Place the loin in the cooker and cook until the internal temperature reaches 135°F, about 1 hour and 15 minutes.
• 6. Give the glaze a quick shake to reincorporate any ingredients that may have settled. Brush the loin with the glaze and return to the cooker until the internal temperature reaches 145°F, about 15 minutes. At this point the meat will be slightly pink in the center; cook for an additional 5 to 10 minutes for more well-done.
• 7. Pour about half of the remaining glaze on a cutting board and top with the loin. Let rest for 10 minutes.
• 8. Slice the meat into 1/4-inch slices. Dredge the slices in the glaze, adding additional as needed to coat the exposed sides. Sprinkle with fleur de sel and pepper.

OVEN-ROASTED PORK TENDERLOIN WITH BROWN SUGAR GARLIC GLAZE

Steps:

• In a small bowl stir together the salt, black pepper, cumin, chili powder and cinnamon.
• Using clean hands rub the spice mixture over the pork to coat well.
• Heat a large heavy oven-proof skillet with oil over medium-high heat until very hot.
• Add in tenderloins (if you have a large enough skillet to brown both at the same time).
• Brown the pork on all sides then leave in the skillet.
• Set oven to 350 degrees F.
• To make the glaze: Stir together brown sugar, garlic and Tabasco; pat onto the top of each tenderloin.
• Roast in the middle of the oven for about 20-22 minutes, or until a thermometer registers 140°F.
• Let sit in the skillet for 10 minutes at room temperature (the temperature of the pork will rise to about 155F while standing for the 10 minutes).
• Remove to a board and slice.
• Delicious!

CILANTRO PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients; add pork. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium-hot heat, for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.

HONEY GLAZED PORK TENDERLOIN

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).

GARLIC-TAMARIND PORK LOIN

Steps:

• Mix lime juice, soy sauce, garlic, tamarind paste, sugar, and sambal oelek together in a bowl. Whisk for 1 minute. Poke pork tenderloin with a fork or knife and place in a large resealable plastic bag. Pour marinade into the bag and seal while pressing out the air. Marinate in the refrigerator 8 hours to overnight for best results.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove pork loin from the bag and sear on the preheated grill, 1 to 3 minutes per side. Move to indirect heat until cooked through, 20 to 30 minutes more, depending on thickness.

MARMALADE-GLAZED PORK TENDERLOIN

Steps:

• Heat marmalade in small saucepan until melted. Remove from heat and stir marmalade with rosemary, mustard and garlic. Trim any excess gristle or fat from tenderloins and marinate tenderloin in marmalade mixture.
• Let stand for 30 minutes or up to 2 days, covered in refrigerator.
• Preheat oven to 400°F Sprinkle tenderloins evenly with salt and pepper and place on a rimmed baking sheet, turning the thin part of the tail up; under the thicker part of the loin.
• Place tenderloins in preheated oven and cook, basting liberally at least twice with pan drippings, for about 25 minutes, or until an instant read thermometer inserted into the meat registers 165°F
• Let rest for 5 minutes before slicing into medallions.