Bobby Flay Pork Tenderloin Recipe

Marinated Grilled Pork Tenderloin with Spicy Orange …

WEBNov 18, 2016 · Place the soaked beans in a large saucepan, cover with water, add the ham hock and beer. Cook over medium-high heat until …

1. Place the soaked beans in a large saucepan, cover with water, add the ham hock and beer. Cook over medium-high heat until tender, about 11/2 hours. Drain. Heat the olive oil in a large saucepan over medium heat until almost smoking. Add the onions and cook until soft. Add the rice and cook, stirring until it is coated with the oil, about 2 minutes. Add the water and 1 tablespoon salt, stir, and bring to a boil. Lower the heat and simmer until the water is absorbed and the rice is tender. Place the basil, pine nuts and garlic in a food processor and process until smooth. Slowly add the oil to make a smooth paste. Combine the cooked rice and beans in a large saucepan and cover with water, cook over medium heat until almost dry. Add the pesto and stir to incorporate. Stir in the cheese, parsley and season with salt and pepper to taste.
2. Heat orange juice in a medium saucepan and reduce to 1/4 cup. Let cool slightly. Combine the orange syrup, vinegar, mustard and ancho chile powder in a blender and blend 30 seconds. With the motor running slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper.
3. Combine all ingredients in a blender and blend until smooth. Reserve 1/2 cup of the marinade, pour the remaining marinade into a large baking dish, add the tenderloin and turn to coat. Cover and refrigerate for 4 hours. Preheat grill pan until almost smoking. Remove pork from marinade and grill for 10 to 12 minutes basting with the reserved marinade. Let rest 10 minutes before slicing.
4. Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette.

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OvenRoasted Pork Tenderloin Recipe Bobby Flay Food & Wine

WEBMar 29, 2015 · Preheat oven to 400°. Combine the chile powder, paprika, garlic, and 1/3 cup of the olive oil in a bowl and mix well. 2. Season the pork tenderloins with salt and …

1. Preheat oven to 400°. Combine the chile powder, paprika, garlic, and 1/3 cup of the olive oil in a bowl and mix well. 2. Season the pork tenderloins with salt and pepper. Spread a thin layer of the tapenade down the center, fold each side over the filling and tie with butcher's twine. Coat the outside of the tenderloins with the ancho chile paste.
2. Heat the remaining 3 tablespoons of olive oil in a large sauté pan over moderately-high heat until almost smoking. Sear the pork on all sides. Transfer the tenderloins to a baking dish and roast until the outside is crusty and the meat is firm to the touch, about 10 minutes. Let the meat rest for 10 minutes before slicing. Spoon the Charred Yellow Pepper Sauce onto a serving platter and top with the pork slices.

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