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How To make Grilled Garlic and Lime Pork Tenderloin w/Onion Marmalade
Onion Marmalade: (makes 2 cups) 1 1/4 lb red or yellow onions
(4 cups) finely
chopped salt and pepper to taste 3 tbsp olive oil
2 tbsp honey or sugar
3 tbsp red wine vinegar :
(3 to 4)
1/4 cup water
Marinade: 6 large cloves garlic chopped
2 tbsp soy sauce
2 tbsp fresh ginger root :
grated
2 tsp Dijon mustard
1/3 cup fresh lime juice
1/2 cup olive oil
cayenne pepper to taste salt and pepper to taste 4 pork tenderloins (3/4 lb each) -- trimmed
Onion Marmalade: In a pan, cook onions in oil with salt and pepper to taste over medium heat. Stir until onions become soft. Add honey or sugar, and cook, stirring for 1 minute. Add vinegar and simmer, stirring until all the liquid is evaporated or reduced. Add water and simmer until mixture is slightly thickened and onions are very tender (approximately 10 minutes). Season marmalade with salt and pepper. Marmalade may be made up to 2 days ahead of time and chilled. Reheat prior to serving. Pork Tenderloin: In a blender or food processor, blend the marinade ingredients together with salt and pepper to taste. Marinate with pork tenderloins for up to 2 days in a sealed container and place in refrigerator. When ready to cook, let pork stand at room temperature for 30 minutes. Place on grill or barbecue and turn every five minutes until cooked (about 15 to 20 minutes). Transfer meat to cutting board and let stand 5 minutes before slicing. Serves 6 to 8. Per serving: Total Energy: 607 kcal, 2539 kJ; Protein: 67.0 gm; Carbohydrate: 21.5 gm; Fat: 27.5 gm (41% calories from fat) http://www.globalserve.on.ca/~nsbrud/pork.html#garlicdijonporkbrochettes [FoodLines Home Page] MC formatting by bobbi744@acd.net ICQ# 12099532
How To make Grilled Garlic and Lime Pork Tenderloin w/Onion Marmalade's Videos
Bourbon Glazed PORK LOIN Sous Vide! No experiment just THE BEST PORK LOIN EVER!
This glazed pork loin came out perfect! The combination of cooking it sous vide and making an amazing bourbon glaze for this pork loin was the best ever. I started off by using a 6lbs pork loin which I got in my local supermarket. The pork loin was some what lean but I could tell it was fresh. The pork loin was so good that I did not have to trim it at all it was ready to go right from the store.
I put my on rub together with another rub I had purchased from the store, it was just perfect. This rub was so good that we all ended up wanting more from this awesome cook. Not to mention the glaze which I pour it over the pork loin in the mid of the searing process. I used the searzall for searing together with another torch to keep things nice and fast. It really came out amazing and I hope you guys really enjoy this recipe.
HOW TO COOK BOURBON PORK LOIN SOUS VIDE
I cooked it for 10hrs @ (140°F / 60°C)
* for this cook I used the Sous Vide Supreme. Please use this link to learn more.
* INGREDIENTS * I used for this sous vide cook.
HOW TO MAKE BOURBON PORK LOIN SOUS VIDE
I used an 6 lbs. pork loin
BOURBON PORK LOIN RUB
1 tsp Onion Powder
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Salt
1/2 tsp Chipotle Powder
1/2 tsp Cinnamon Powder
1/2 tsp Cumin Powder
1 tbs Brown Sugar Bourbon
1 tbs Brown Sugar
BOURBON GLAZE FOR PORK LOING
5 tbs Brown Sugar
1 lbs Butter
1 Cup Bourbon of you choice
HOW TO MAKE THE BEST PORK LOIN SOUS VIDE OF YOUR LIFE!
Watch the video of Sous Vide Everything(YouTube Channel) and find out!!! lol :-)
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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator:
Anova Precision Cooker WiFi:
Sous Vide Supreme:
Sous Vide Container:
Sous Vide Container Cover:
Sealer:
Sealing Bags:
Little Sous Vide Weight:
Mini Weight:
Mini Hook Clips:
Large Clips:
Rib Rack:
Stainless Steel Searing Circle Grate:
Grate Inside Container: (mine is 10x15)
Sous Vide Rack System: (Choose the right size for you)
* TORCH SET UP *
Torch:
Searzall (Heating Lamp):
Touch Gas:
* SEARING GRATES *
Searing Grates:
Round Elevated Grate:
* KNIVES *
LIPAVI Damascus Chefs Knife:
LIPAVI Damascus Santoku:
Chef's Knife :
Chef's Knife Japanese:
Sushi Knife:
Butcher's Knife:
Long Carving Knife:
Electric Knife Battery:
* SMOKER AND GRILL *
Smoker:
Wood Pellets:
Charcoal Grill:
Weber Griddle 1/2 Moon:
Cast Iron Griddle Round:
Heat Resistant Glove:
* OTHERS *
Blender:
Cutting & Serving Board:
Color Prep Board:
Granite Cutting Board:
Food Grade Gloves:
Bundt Cake Glass Pan:
Glass Mason Jars 8 Oz.:
Glass Mason Jars 4 Oz.:
Glass 7 Cup with Lid Container Kit:
Tongs Tweezers:
* VIDEO EQUIPMENT *
Camera:
Cam Mic:
Tripod & Fluid Head:
Voice Over Mic:
Acoustic Isolation:
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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Gordon Ramsay's Ultimate Pulled Pork
Gordon Ramsay creates a delicious meal of pulled pork with chipotle mayo! Packed with smoky and spicy aromatics, this is a meal that will go down as absolutely ultimate and legendary! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV
4 Healthy Side Dishes | Easy + Delicious Weeknight Dinner Recipes
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HOW TO MAKE PORK LOIN ROAST IN THE OVEN
Hey Lovely's pork loin roast is what's up for tonight. Here, I just show you my way of cooking this loin. Just another idea to add to the many. This meat is hearty and delicious. Marinated in just the right amount of good seasonings this will sure to be a pleaser. Give it a try. Now I cooked a hug piece of loin and cut it in half. Although I cooked both for my crowd this could very well be done just for one loin as I showed in the video, just cut the seasonings by half.
Here's what I used for both pieces.
1 Lrg Pork Loin(cut in half)
Seasonings:
3 Tbs Garlic Powder
1 Tbs Italian Seasonings
1 Tbs Black Pepper
1 Tbs Chopped Onion Flakes
1 Tbs Goys Sazonador Total
1 Tbs Adobo
3 pks Sazón
4 Tbs Mojo Marinate
3 Tbs Chopped Garlic
1/8 tbs Accent
2 Knorr Chicken Bouillon Cubes( dissolve 1 cube in 2 cups of hot water- one for each pan)
Cook in Preheated 350 degree oven for about 2 hours. Base meat every 1/2 hour of cooking. Pour out excess liquid from loin if needed. Save juices to make pan gravy.
Until next time...Enjoy!
Music By Dontae's Peak ( #BLKLITE Permission granted to use
Easy garlic aioli | Video recipe
Watch how to make an easy garlic aioli in just one minute! Find the full recipe here:
While homemade aioli from scratch is delicious, in a pinch you can make an equally tasty aioli using shop-bought mayonnaise and fresh garlic and lemon juice. The result is supremely delicious and works as a dip for crudites, or as a sauce for fish, or a spread for sandwiches and wraps.
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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Poc Chuc: Tangy Grilled Pork with Roasted Onions & Fresh Garnishes
Even the best Poc Chuc is the simplest of dishes, and you need all the parts in place or you won’t hear the band: you need the charcoal fire, the grill-roasted onions, the sharp marinade for the pork, the plateful of lightly seasoned vegetables and the explosive dribble of roasted habanero salsa.
RECIPE ????