PORK TENDERLOIN WITH SEASONED RUB RECIPE | BEST BAKED PORK ...
For an elegant main course, try Ellie Krieger's Pork Tenderloin with Seasoned Rub recipe, a succulent roast spiced with cumin and coriander from Food Network.
Provided by Ellie Krieger
Categories main-dish
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
- In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
Nutrition Facts : Calories 209 calorie, FatContent 9 grams, SaturatedFatContent 2 grams, CholesterolContent 92 milligrams, SodiumContent 221 milligrams, CarbohydrateContent 2 grams, FiberContent 1 grams, ProteinContent 30 grams, SugarContent 0 grams
JAMIE'S EPIC ROAST PORK | JAMIE OLIVER PORK RECIPES
My classic British roast pork is turning up the dial with flavours of the great American South. I’ve buddied it up with peaches, pumpkin, bay leaves and bourbon for a transatlantic fusion that’ll blow your mind. Featuring double crackling and thick, dirty gravy, this is one roast dinner you have to try.
Total Time 2 hours 30 minutes
Yield 8
Number Of Ingredients 22
Steps:
- Put the pork skin in the fridge, uncovered, to dry out while you cook the pork. You’ll get double crackling – one from the pork joint and one from the skin.
- Preheat the oven to 240°C/475°F/gas 9 (full whack).
- To make the flavoured salt, place the fennel, peppercorns and bay in a pestle and mortar and smash the living daylights out of it. Peel in the lemon zest, then pick in the herbs and have another bash. Add the salt and bash again until fine (alternatively whiz in a blender).
- Score the pork fat in a diamond pattern, then rub in 1 tablespoon of flavoured salt with a good drizzle of olive oil, massaging it into all the nooks and crannies.
- Peel the potatoes and parboil in a large pan of salted boiling water for 10 to 15 minutes until softened. Drain and steam dry, then tip into a large baking tray.
- Scrub, top and tail the parsnips and slot them in with the potatoes, then place the tray on the bottom shelf of the oven.
- Place the pork directly on the bars of the oven above the potatoes and parsnips to catch all the tasty juices. Reduce the oven temperature to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- For the sauce, place a large sheet of non-stick baking paper over a large sheet of tin foil. Place the onion, apple, pear and peach in the middle with a good lug of bourbon, then fold up the edges and twist to make a sealed ‘money bag’ parcel. Cook in the oven with the pork for 1 hour 10 minutes, or until soft.
- Remove the pork, potatoes and fruit from the oven. Cover the pork with tin foil and leave to rest for at least 30 minutes while you make the crackling. Carefully drain the fat from the potatoes (cool and reserve for another day), and set aside.
- Carefully remove the foil layer from the fruit parcel, then hold the paper bag over a bowl and pierce a hole in it with a sharp knife to release the juice. Squeeze any remaining juice from the fruit, then transfer to a chopping board, roughly chop (discarding the cores, pips and onion skin) and add to the bowl. Leave to cool, then cover and set aside until ready to serve.
- Deseed and clank up the pumpkin into wedges, place into a baking tray and season with salt and pepper.
- Turn the oven back up to full whack. Score the reserved pork skin in a zig-zag fashion and place directly on the bars of the oven. Put the pumpkin underneath and cook for 30 minutes or until golden and crisp.
- To make the gravy, peel and roughly chop the onion, then fry with the minced pork in a large frying pan on a medium heat for 10 minutes, or until golden and soft. Stir in the flour and mustard, then add a good lug of bourbon and flambé, if you like. Pour in the stock, bring to the boil and simmer for 10 to 15 minutes until thick and delicious.
- Remove the crackling and pumpkin from the oven. Drain the fat from the pumpkin and discard, then tip the pumpkin into the tray with the other roasted veg and return to the oven to warm through.
- Slice up the ribs and carve the rest of the pork. Bring it all together at the table and serve with the veg, crackling and fruity sauce.
Nutrition Facts : Calories 659 calories, FatContent 26.4 g fat, SaturatedFatContent 9.1 g saturated fat, ProteinContent 34.2 g protein, CarbohydrateContent 75.6 g carbohydrate, SugarContent 21.7 g sugar, SodiumContent 1.7 g salt, FiberContent 14.3 g fibre
More about "pork chop dry rub recipes recipes"
SWEET BARBECUED PORK CHOPS RECIPE: HOW TO MAKE IT
I often prepare a double batch of these tangy bbq pork chops, then freeze half to keep on hand. They are so easy and taste so fresh, family and friends never guess this quick entree was frozen! —Susan Holderman, Fostoria, Ohio
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Dinner
Calories 282 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Dinner
Calories 282 calories per serving
- In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan., In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.
Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add a little water if necessary.
See details
JAMIE'S EPIC ROAST PORK | JAMIE OLIVER PORK RECIPES
My classic British roast pork is turning up the dial with flavours of the great American South. I’ve buddied it up with peaches, pumpkin, bay leaves and bourbon for a transatlantic fusion that’ll blow your mind. Featuring double crackling and thick, dirty gravy, this is one roast dinner you have to try.
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 659 calories per serving
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 659 calories per serving
- Put the pork skin in the fridge, uncovered, to dry out while you cook the pork. You’ll get double crackling – one from the pork joint and one from the skin.
- Preheat the oven to 240°C/475°F/gas 9 (full whack).
- To make the flavoured salt, place the fennel, peppercorns and bay in a pestle and mortar and smash the living daylights out of it. Peel in the lemon zest, then pick in the herbs and have another bash. Add the salt and bash again until fine (alternatively whiz in a blender).
- Score the pork fat in a diamond pattern, then rub in 1 tablespoon of flavoured salt with a good drizzle of olive oil, massaging it into all the nooks and crannies.
- Peel the potatoes and parboil in a large pan of salted boiling water for 10 to 15 minutes until softened. Drain and steam dry, then tip into a large baking tray.
- Scrub, top and tail the parsnips and slot them in with the potatoes, then place the tray on the bottom shelf of the oven.
- Place the pork directly on the bars of the oven above the potatoes and parsnips to catch all the tasty juices. Reduce the oven temperature to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- For the sauce, place a large sheet of non-stick baking paper over a large sheet of tin foil. Place the onion, apple, pear and peach in the middle with a good lug of bourbon, then fold up the edges and twist to make a sealed ‘money bag’ parcel. Cook in the oven with the pork for 1 hour 10 minutes, or until soft.
- Remove the pork, potatoes and fruit from the oven. Cover the pork with tin foil and leave to rest for at least 30 minutes while you make the crackling. Carefully drain the fat from the potatoes (cool and reserve for another day), and set aside.
- Carefully remove the foil layer from the fruit parcel, then hold the paper bag over a bowl and pierce a hole in it with a sharp knife to release the juice. Squeeze any remaining juice from the fruit, then transfer to a chopping board, roughly chop (discarding the cores, pips and onion skin) and add to the bowl. Leave to cool, then cover and set aside until ready to serve.
- Deseed and clank up the pumpkin into wedges, place into a baking tray and season with salt and pepper.
- Turn the oven back up to full whack. Score the reserved pork skin in a zig-zag fashion and place directly on the bars of the oven. Put the pumpkin underneath and cook for 30 minutes or until golden and crisp.
- To make the gravy, peel and roughly chop the onion, then fry with the minced pork in a large frying pan on a medium heat for 10 minutes, or until golden and soft. Stir in the flour and mustard, then add a good lug of bourbon and flambé, if you like. Pour in the stock, bring to the boil and simmer for 10 to 15 minutes until thick and delicious.
- Remove the crackling and pumpkin from the oven. Drain the fat from the pumpkin and discard, then tip the pumpkin into the tray with the other roasted veg and return to the oven to warm through.
- Slice up the ribs and carve the rest of the pork. Bring it all together at the table and serve with the veg, crackling and fruity sauce.
See details
AIR FRYER PORK CHOP RECIPES | ALLRECIPES
Sep 16, 2021 · "A combination of chili powder and other herbs and spices make a spicy rub for pork chops," says Bibi. "Brush with a spicy-sweet glaze (featuring apricot preserves, hoisin …
From allrecipes.com
From allrecipes.com
See details
BEST PORK RUB (ONLY 7 INGREDIENTS!) - FIT FOODIE FINDS
Nov 14, 2021 · This 7-ingredient pork rub recipe is sweet and savory all at the same time and will quickly become your go-to pork dry rub. Whether you’re making pork chops, ribs, pork shoulder, or a pork tenderloin you’ll love this all-purpose dry rub for pork.
From fitfoodiefinds.com
From fitfoodiefinds.com
See details
17 DRY RUB RECIPES THAT WILL UP YOUR GRILL ... - TASTE OF HOME
Apr 26, 2018 · Basil Pork Chops Just a few ingredients give a tender pork loin chop all the glazed goodness it needs. Serve with your favorite roasted veggies and you’ve got a meal bursting with flavor. Leftover herbs? Use them in these basil recipes…
From tasteofhome.com
From tasteofhome.com
See details
BBQ & GRILLED PORK RECIPES | ALLRECIPES
It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub …
From allrecipes.com
From allrecipes.com
See details
BASIC PORK SEASONING: DRY RUB RECIPE - WEST VIA MIDWEST
Jan 06, 2021 · Basic Pork Seasoning is a simple dry rub you can use for simple rubs on any pork or chicken recipe. Especially ideal for pork ribs, pork roasts and country-style pork ribs. Made …
From westviamidwest.com
From westviamidwest.com
See details
PORK ROAST, TENDERLOIN AND CHOPS RECIPES : FOOD NETWOR…
Check out Food Network's guide to buying and preparing pork roast, pork tenderloin and pork chops, plus top recipes for each cut of pork.
From foodnetwork.com
From foodnetwork.com
See details
PORK ROAST SEASONING RECIPE [DRY RUB] | MASALAHERB.COM
Sep 23, 2019 · Use this seasoning as a dry pork chop rub, pork loin rub, and similar and roast or grill. I like to rub some of it into a pork steak too and cook the meat in some oil in a pan. Storing. You can prepare a larger batch of this pork rub …
From masalaherb.com
From masalaherb.com
See details
3 BUFFALO WILD WINGS DRY RUB RECIPES | 2022 | RECIPE SELF
Then pour ground mustard, garlic powder, salt, and pepper while stirring. Once the whole mixture is stirred and mixed properly, store the prepared dry rub in a glass bottle under dry and cool room temperature. Finally, the hot dry rub …
From recipeself.com
From recipeself.com
See details
THIN PORK CHOPS AIR FRYER RECIPES
Keto Air Fryer BoneIn Pork Chops Low Carb Yum. 4 hours ago Place pork chops in air fryer, ensuring not to over crowd. Set air fryer to 400° for 12 minutes. Once done flip the pork chop over and cook for another … 1.In a medium size bowl (needs to be big enough to dip the pork chops iadd pork …
From share-recipes.net
From share-recipes.net
See details
PORK CHOP SEASONING FOR GRILLING (RECIPE) - THEONLINEGRI…
Apr 04, 2021 · Pork chop seasoning is a great mix of sweet and savory, with a little touch of spice for good measure. Like all good seasoning or pork dry rub recipes it’s super easy to put together, and …
From theonlinegrill.com
From theonlinegrill.com
See details
3 WAYS TO BAKE THICK PORK CHOPS - WIKIHOW
Dec 20, 2021 · Set 4 thick-cut pork chops onto a cutting board or work surface. Use your fingers or a pastry brush to rub 1 tablespoon (15 ml) of olive oil over each pork chop. Sprinkle the pork chop with salt and pepper to taste. Turn the pork …
From wikihow.com
From wikihow.com
See details
EVERYTHING PORK DRY RUB RECIPE | ALLRECIPES
I used it on smoked Pork Butt and Spare ribs so far..definitely easy , not too spicy.I use kosher salt and black pepper first, rub that into the meat well, then generous amount of this rub, smoke meat for 3 hrs, spraying with apple juice every hour, wrap meat in …
From allrecipes.com
From allrecipes.com
See details
BONELESS PORK CHOP RECIPES | ALLRECIPES
Boneless pork chops in a dry rub are broiled to perfection and brushed with a maple mustard glaze. Adjust the amount of pepper for your taste. Tangy, sweet, spicy, delicious!
From allrecipes.com
From allrecipes.com
See details
44 HEALTHY PORK CHOP RECIPES | COOKING LIGHT
Jan 04, 2019 · This recipe calls for meat to be prepared with a savory rub of olive oil, chives, thyme, rosemary, and garlic. After grilling, the butter, shallots, and lemon rind mixture is applied for a satisfying, savory pork chop. If you plan to make ahead, allow the butter to come to room temperature before spreading over the pork.
From cookinglight.com
From cookinglight.com
See details
14 BEST BBQ RUB RECIPES [FOR RIBS, BEEF, PORK, AND MORE ...
Apr 04, 2021 · This all-purpose BBQ coffee dry rub is easy to make and goes with anything. Take your barbecue steak, pork chops, or spare ribs to a new level with this flavor-packed seasoning rub. Made with just a few simple ingredients, including instant coffee …
From theonlinegrill.com
From theonlinegrill.com
See details
PAN FRIED PORK CHOPS {NEVER MAKE A DRY PORK CHOP AGAIN ...
Oct 09, 2019 · Tips: extra steps to take the tenderness to a new level. Look for fresh, high-quality pork chops that are plump with a nice pink color and some fat around the edges.; Thicker pork chops that are 1-1.5 inches thick are less likely to dry out than thin chops.; Bone-in pork …
From tipbuzz.com
From tipbuzz.com
See details
THE BEST PORK CHOP SEASONING. HOMEMADE AND FLAVORFUL - HEY ...
Oct 16, 2018 · This pork chop seasoning is a simple blend of basic ingredients, but the secret is in the ratios. This blend is the perfect balance of sweet, savory, and smoky with just a little kick of spice at the end. My pork chop seasoning recipe calls for smoked paprika to bring an extra element of flavor to your pork …
From heygrillhey.com
From heygrillhey.com
See details
PORK CHOP SEASONING FOR GRILLING (RECIPE) - THEONLINEGRILL.COM
Apr 04, 2021 · Pork chop seasoning is a great mix of sweet and savory, with a little touch of spice for good measure. Like all good seasoning or pork dry rub recipes it’s super easy to put together, and can be stored for months and months.. The very best …
From theonlinegrill.com
From theonlinegrill.com
See details