PORK WITH APPLE CREAM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the haricots verts; cook until crisp-tender, 4 minutes. Drain and toss with 1 tablespoon each butter and parsley; season with salt and pepper. Cover to keep warm.
- Meanwhile, season the pork with salt and pepper and rub with the thyme. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 4 to 5 minutes per side. Transfer to a plate; tent with foil and let rest.
- Wipe out the skillet; add the remaining 2 tablespoons butter. Add the shallot and cook, stirring, until softened, about 1 minute. Add the apples and cook, stirring, until lightly browned, about 3 minutes. Add the cider and prunes; cook until reduced by half, about 3 minutes. Add the heavy cream and cook until thickened, 3 to 5 minutes. Season with salt and pepper and stir in the remaining 2 tablespoons parsley. Serve the pork with the apple cream sauce and haricots verts.
Nutrition Facts : Calories 799 calorie, Fat 55 grams, SaturatedFat 26 grams, Cholesterol 209 milligrams, Sodium 138 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 36 grams
PORK TENDERLOIN WITH APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Sprinkle the pork with the pumpkin pie spice, 1/2 teaspoon salt, and pepper to taste. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 6 minutes.
- Halve the apples and scoop out the cores. Cut 1/2 tablespoon butter into 4 pieces; put a piece in each apple half. Sprinkle with half of the shallot and a pinch of salt. Add the apples to the skillet with the pork, cut-side up, and transfer to the oven. Roast until a meat thermometer registers 145 degrees F, about 25 minutes.
- Meanwhile, combine 1 3/4 cups water, the remaining shallot and a pinch of salt in a saucepan; bring to a boil. Add the barley, cover and cook over low heat until the water is absorbed, 12 minutes. Add the parsley.
- Transfer the pork and apples to a cutting board. Return the skillet to medium-high heat and add the cider, vinegar and 1/4 cup water; simmer, stirring, 2 minutes. Stir in the remaining 1 tablespoon butter. Slice the pork and serve with the pan sauce, apples and barley.
APPLE-STUFFED PORK TENDERLOIN
My mother used to make this apple stuffed pork loin. To lighten my mom's recipe up a bit, I reduced the amount of croutons called for and used the fat-free variety. -Sandra Harrison of Viera, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 336 calories, Fat 7g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 417mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
PORK WITH APPLE-CREAM SAUCE
Fix this easy pork entree from Margaret Lowenberg of Kingman, Arizona and sit down to a savory, satisfying meal.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Rub pork with thyme. In a large skillet, brown pork in 1-1/2 teaspoons butter; remove and set aside. In the same skillet, saute onion in remaining butter until tender. Stir in apple; cook and stir for 2 minutes. Add 1-1/2 teaspoons apple juice or brandy; cook and stir 30 seconds longer. Transfer to a bowl. , Add wine or broth and remaining apple juice or brandy to the skillet. Bring to a boil over medium heat; cook for 5 minutes or until liquid is reduced by half. Stir in broth, pork and apple mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until a thermometer reads 160°, turning pork occasionally. Remove pork and keep warm. , In a small bowl, combine the cornstarch, salt and pepper; gradually stir in cream and mustard. Stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 400 calories, Fat 16g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 903mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
APPLE GLAZED PORK TENDERLOIN
Sweet, savory and easy.
Provided by Hyakurin
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
- Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
- Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
- Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
- Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.
Nutrition Facts : Calories 434 calories, Carbohydrate 65.1 g, Cholesterol 61.3 mg, Fat 6.4 g, Fiber 1.3 g, Protein 22.5 g, SaturatedFat 1.5 g, Sodium 154.4 mg, Sugar 56.9 g
PORK TENDERLOIN WITH APPLES AND ONIONS
This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
- Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
- Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
- Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
- Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
- Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
- Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
- Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 12.8 g, Cholesterol 103.5 mg, Fat 12.9 g, Fiber 2 g, Protein 36 g, SaturatedFat 3.8 g, Sodium 562.7 mg, Sugar 8.8 g
APPLE ROSEMARY PORK TENDERLOIN
This roast is by far the best tenderloin recipe I've ever made. The sweetness imparted from the gravy and the apple flavor is quite different from what is typically expected from a pork roast. The apple and onion mixture cooked with the roast makes an excellent side dish with a little of the gravy over the top.
Provided by Bob Myers
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.
- In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 145 degrees F (63 degrees C). Transfer roast, apples, and onion to a serving platter.
- For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
- Slice roast, and serve with gravy.
Nutrition Facts : Calories 517.7 calories, Carbohydrate 58.2 g, Cholesterol 126.3 mg, Fat 11.2 g, Fiber 2.4 g, Protein 41.4 g, SaturatedFat 4 g, Sodium 492.2 mg, Sugar 46.3 g
ROAST PORK TENDERLOIN WITH APPLE CIDER CREAM SAUCE
The ultimate fall dinner! Serve with mashed or roasted potatoes, to go with the wonderful sauce! Edited to add the brown sugar - for those who like sweetness, but not necessary.
Provided by mykidslightmylife
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Salt and pepper the pork. Spray a baking pan with nonstick spray and place the pork in it. Bake for 20 minutes, or until a meat thermometer registers 155 to 160 degrees. Remove from oven and place pork on a cutting board.
- Pour the apple cider in the baking pan and scrape any brown bits from the bottom. Put the pan on the stove over medium-high heat (or pour the pan drippings and cider into a skillet). Stirring occasionally, let the cider boil until it is reduced to 1/4 cup. It will be quite dark.
- Add cream & brown sugar and boil 5 minutes, or until very thick. Remove from heat. Add 1 tablespoon butter and beat vigorously as it melts. Add the second tablespoon and beat until it melts. To serve the pork, slice thinly and drizzle with sauce. Pass extra sauce in a gravy boat, if desired.
Nutrition Facts : Calories 290.2, Fat 20.8, SaturatedFat 11.8, Cholesterol 129.7, Sodium 129.4, Carbohydrate 1, Protein 24.1
APPLE CREAM PORK TENDERLOIN
Make and share this Apple Cream Pork Tenderloin recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Place pork in a shallow roasting pan.
- In a mixing bowl, combine half and half, sherry, Dijon mustard, and horseradish; brush half of this mixture over the pork.
- Bake the pork, uncovered, basting with remaining cream mixture, until pork is done to your preference (up to 45 minutes for 155-160 degrees).
- Meanwhile, melt butter in skillet; add onions and apples; saute until soft, about 15 minutes.
- Place pork on platter and keep warm.
- Pour pan drippings and remaining cream/baste into skillet with onions, bring to a boil, and season to taste with salt and pepper.
- Serve sauce with sliced pork when serving.
APPLE GLAZED PORK TENDERLOIN
Steps:
- Preheat the oven to 350 degrees F.
- Peel, core, and cut the apples into 1-inch dice and toss with melted butter in a large bowl. Scatter the apples in the bottom of a roasting pan fitted with a rack.
- Season the tenderloin generously with salt and pepper and place on the rack in the roasting pan. Whisk together all remaining ingredients in a small bowl. Put the tenderloin in oven until internal temperature registers 160 to165 degrees on an instant-read thermometer, about 30 to 40 minutes. During the last 10 minutes of cooking brush with half of the glaze. Remove from oven, brush with remaining glaze and allow to rest for 10 minutes on a cutting board before slicing. Serve with roasted apples.
PORK TENDERLOIN WITH APPLES
Provided by Barbara Kafka
Categories dinner, weekday, roasts, main course
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 500 degrees.
- Place tenderloins in roasting pan 14 by 12 by 2 inches. Season with salt and pepper to taste. Rub each with 1 1/2 teaspoons mustard. Toss apples with lemon juice and oil and add to pan, spreading around and between tenderloins. Put pan on middle rack of oven. Roast 10 minutes. Turn tenderloins over and gently turn apple pieces with a metal spoon. Roast 12 minutes longer.
- Remove the tenderloins to a platter. Combine cream and mustard to taste and stir gently into the apples. Season with salt and pepper.
- Slice pork across grain into thin slices and serve with apples, which will have dissolved into a sauce.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 750 milligrams, Sugar 14 grams, TransFat 0 grams
PORK WITH APPLES, CALVADOS AND APPLE CIDER
Categories Milk/Cream Sauté Apple Pork Tenderloin Fall Calvados Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
- Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
- Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
- Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.
GRILLED PORK TENDERLOIN WITH FRIED APPLES
Delicious!
Provided by Alyssa Long
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Generously season pork tenderloin with garlic salt and pepper.
- Cook pork on the preheated grill, turning twice on each side, until no longer pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from grill and cover with aluminum foil; let rest for 5 minutes. Slice pork and place on a serving platter.
- Melt butter in a skillet over medium heat; add apples. Cover skillet and cook for 5 minutes. Stir apples and sprinkle with sugar; reduce heat to low. Cover skillet and cook apples for 5 more minutes. Remove cover; cook and stir until apples are lightly browned, 2 to 3 more minutes. Spoon apples over sliced pork.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 29.7 g, Cholesterol 121.1 mg, Fat 14 g, Fiber 2 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 221.5 mg, Sugar 27.3 g
GRILLED PORK TENDERLOIN WITH APPLES AND BRANDY CREAM SAUCE
This is the ultimate fall supper, succulent pork tenderloin and apples grilled on the barbeque and served with a heavenly cream sauce. As a side dish, I include garlic mashed potatoes.
Provided by miss gracie
Categories Pork
Time 1h5m
Yield 6-12 serving(s)
Number Of Ingredients 14
Steps:
- Mix together all marinade ingredients and pour over pork tenderloin.
- Refrigerate pork in marinade for no more than 24 hours.
- Discard marinade and grill pork until internal temperature reaches 155 degrees.
- When pork is almost done cooking, place apples slices on grill and grill approximately 4 minutes per side.
- Remove from apples and pork from grill, chop green apple slices into small pieces.
- While pork is grilling, prepare sauce: In a medium saucepan, sauté onions in butter.
- Add salt, pepper, apple juice concentrate, cream and brandy and bring to a boil, stirring constantly.
- Reduce heat and simmer until sauce is reduced and thickened.
- Add grilled, chopped green apple and continue to simmer a few more minutes.
- Slice grilled pork into ½ inch slices.
- Place on serving plate with red apple slices.
- Top with cream sauce.
PORK LOIN WITH APPLES, PRUNES, AND MUSTARD CREAM SAUCE
Steps:
- Put oven rack in lower third of oven and preheat oven to 375°F.
- Halve pork loin crosswise, then pat dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper (total). Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece. Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150°F, 40 to 50 minutes.
- While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges. Pour off all but 1 tablespoon fat from skillet, then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered.
- Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper and heat sauce over moderate heat, stirring, until hot.
- Discard string from pork and cut each half crosswise into 4 slices. Serve pork with sauce.
ROAST PORK TENDERLOIN WITH CREAMED CORN AND APPLE-RAISIN CHUTNEY
Categories Milk/Cream Garlic Pork Roast Dinner Mint Rosemary Corn Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For pork:
- Combine first 6 ingredients in processor and chop finely. Blend in oil. Transfer marinade to glass baking dish. Add pork tenderloins to marinade, turning to coat. Cover dish with plastic wrap and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
- Meanwhile, prepare creamed corn:
- Cook 1 cup corn kernels in heavy medium pot of boiling salted water until tender, about 2 minutes. Drain well and set aside. Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until soft, about 3 minutes. Add flour and stir 2 minutes. Slowly whisk in chicken broth; whisk until mixture thickens and boils. Stir in cream. Bring mixture to simmer. Add remaining 5 cups corn kernels and simmer until mixture is thick, stirring occasionally, about 10 minutes. Cool slightly. Transfer to processor and coarsely puree. Stir in 1 cup cooked corn kernels. (Can be prepared 1 day ahead. Chill.)
- Preheat oven to 400°F. Heat 3 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Remove pork from marinade. Add pork to skillet and sauté until brown on all sides, about 5 minutes. Transfer skillet to oven and roast pork until a meat thermometer inserted into center registers 180°F, about 10 minutes.
- Bring corn to simmer. Spoon corn onto plates, dividing equally. Slice pork tenderloins and place atop corn, dividing equally. Top with Apple-Raisin Chutney and serve.
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5/5 (1)Total Time 30 minsCategory Main CourseCalories 392 per serving
- Slice your pork tenderloin into even slices about 2 cm thick. Place on a piece of cling film and cover with another. Use a clean rolling pin to lightly flatten the pork and then season with salt and pepper.
- Heat butter and oil in a large skillet or heavy pan. Add the sliced apples and pan fry over medium heat for 3-4 minutes per side or until the apple is golden and slightly caramelised. Set aside.
- Add the pork to the pan, in batches if necessary, and cook until nicely coloured, 2-3 minutes per side. Set aside.
- Increase the heat to high and deglaze the pan with a splash white wine or chicken stock. Scrape any browned bits into the stock. Cook until most of the liquid is gone and any wine smell has gone.
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