PORTUGUESE PORK WITH RED PEPPERS
One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.
Provided by Stuart Miller
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
- With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
- Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
- Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
- Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g
BARCELONA STYLE PORK TENDERLOIN WITH SHERRY & PEPPERS
Adapted from Bon Appetit. Please only use real sherry or wine in this - not the product labeled as "cooking sherry."
Provided by HeatherFeather
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Set out a sheet of wax paper on a hard, flat surface.
- Place pork rounds on the wax papper and cover with another sheet; pound flat using a meat mallet.
- Place flattened slices into a large ziptop type plastic bag.
- Mix paprika, rosemary,salt, and pepper and add to plastic bag- seal and shake bag to coat pork evenly with spices.
- Heat about 1 Tbsp oil in a large skillet over medium-high heat.
- Cook pork slices briefly on both sides- about 1-2 minutes per side, then remove to a covered dish and keep warm.
- Add a little more oil if needed and saute pepper and garlic and saute about 2 minutes or until bell pepper starts to get tender.
- Add sherry or wine and bring to a boil.
- Let boil until reduced by 1/3 (about a minute).
- Return pork to the skillet and cook until heated through, about another minute or two.
- Make sure pork is cooked all the way through, but still moist.
- Remove pork to plates and ladle sauce on top.
Nutrition Facts : Calories 386, Fat 19.1, SaturatedFat 3.6, Cholesterol 92.1, Sodium 664, Carbohydrate 8.3, Fiber 2.3, Sugar 3.4, Protein 30.5
PEPPERED PORK TENDERLOIN WITH CHERRY SALSA
Categories Fruit Pork Roast Quick & Easy Dinner Cherry Pork Tenderloin Summer Jalapeño Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- In a bowl stir together cherries, lime juice, zest, onion, jalapeño, and coriander.
- Season pork with salt and press peppercorns into it. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides.
- Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155°F., about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minutes. Slice pork into 1/2-inch-thick medallions and serve with salsa.
PORK TENDERLOIN WITH TART CHERRY, PORT, AND CARAWAY SAUCE
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425° F.
- Coarsely chop onion. Pat pork dry and season with salt and pepper. In an ovenproof large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork. Transfer pork to a plate and in oil remaining in skillet cook onion over moderate heat, stirring, until golden. Add Port, orange juice, and vinegar and simmer, stirring, 2 minutes. Add fresh or frozen cherries, caraway seeds, pork, and any juices that have accumulated on plate and bring to a boil.
- Transfer skillet to middle of oven and roast pork 30 minutes, or until a meat thermometer registers 155° F. Transfer pork to a cutting board and let stand, loosely covered with foil, 10 minutes.
- While pork is standing, simmer sauce, stirring, until slightly thickened and reduced to about 1 1/2 cups. Cut pork into 1/2-inch-thick slices and spoon sauce over it.
PORK TENDERLOIN WITH SHERRY-MUSHROOM SAUCE
Can't wait to try this recipe -- it has all the right ingredients! Plus it sounds quick and simple.
Provided by Bobbie
Categories Very Low Carbs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25 to 30 minutes, or until thermometer registers 159°F Let stand, covered 5 to 10 minutes while preparing sauce.
- Cook and stir mushrooms, green onion and garlic in butter in small saucepan over medium heat until vegetables are tender. Stir in cornstarch, parsley, thyme and pepper. Stir in water, sherry and bouillon grandules.
- Cook and stir until sauce boils and thickens. Cook and stir 2 minutes more. Slice pork and serve with sauce.
- *Shitake mushrooms can be used in place of the regular mushrooms.
Nutrition Facts : Calories 211.2, Fat 9.1, SaturatedFat 4, Cholesterol 82.5, Sodium 81, Carbohydrate 3.8, Fiber 0.4, Sugar 0.7, Protein 24.3
PORK TENDERLOIN WITH DRIED CHERRIES
Cherries pair beautifully with pork, and this wonderful dish takes only minutes to cook. It's fabulous both for weeknights and serving to dinner guests. -Kathy Fox, Goodyear, Arizona
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the first five ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside and keep warm., Flatten pork to 1/2-in. thickness; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown pork in butter; remove and keep warm. , In the same skillet, saute shallot in drippings until tender. Add cream, reserved cherry mixture and remaining salt and pepper, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to sauce consistency. Return pork to the pan; cook until no longer pink.
Nutrition Facts : Calories 269 calories, Fat 12g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein.
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