PERFECT PORK TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the pork tenderloin: Preheat the oven to 425 degrees F.
- Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
- Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
- Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
- For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
- Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.
CIDER-GLAZED PORK TENDERLOIN
This is a super-easy recipe full of sweet fall flavor. The maple flavor really shines through. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic exchanges
PANKO-CRUSTED PORK TENDERLOIN WITH FIG GLAZE
I always seem to have a jar of fig butter in my fridge for charcuterie boards. This recipe puts it to use in new ways -- to coat the pork tenderloin before rolling in panko and simmered in a buttery glaze to serve alongside the pork. If you don't have fig butter, it's absolutely worth buying a jar! The flavors pair beautifully with the pork.
Provided by Gabriela Rodiles
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Set a wire rack inside a rimmed baking sheet.
- In a medium skillet, combine the panko, 2 teaspoons of the herbes de Provence, 2 teaspoons salt, several grinds black pepper and the olive oil. Toast the panko over medium heat watching carefully and stirring occasionally, until golden brown, about 3 minutes.
- Prepare your breading station with three shallow baking dishes or plates big enough to fit the pork: Put the flour in one dish. Whisk the eggs with the 2 tablespoons fig butter in the second dish. Transfer the toasted panko to the third dish.
- Season each pork tenderloin generously with salt. Coat each in the flour, shaking off the excess. Dip in the egg and fig mixture. Coat with the panko, pressing gently to adhere. Place on the prepared baking sheet. Insert a probe thermometer into the middle of one tenderloin (or use an instant-read thermometer to check the temperature after the suggested roasting time). Bake until cooked through and reaches 145 degrees F on the thermometer, 20 to 25 minutes.
- About 5 minutes before the pork is done, make the fig glaze: Combine the remaining 1/3 cup fig butter with 1/3 cup water, the vinegar, the remaining 1/2 teaspoon herbes de Provence, 1/2 teaspoon salt and a few grinds black pepper in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring occasionally, until slightly thickened but still pourable, about 5 minutes. Add the butter and swirl the pan until the butter melts and creates a shiny glaze.
- Slice the pork and serve with the fig glaze on the side.
COCA COLA PORK TENDERLOINS
When using coke in the marinade there is something special about the way the sweetness of the coke caramelizes on a hot grill. The rich char frames the moist meat on the inside.
Provided by barbara lentz
Categories Pork
Time 4h40m
Number Of Ingredients 13
Steps:
- 1. Mix the marinade ingredients together. Place the pork in a large resealable plastic bag and pour the marinade over the pork. Place in a bowl and refrigerate for 4 hours.
- 2. Remove the pork from the bag and bring to room temp about 30 minutes.
- 3. Prepare the grill. Place the marinade in a sauce pan and bring to a boil and reduce to a simmer and reduce the sauce until thickened a bit. If still to runny add a slurry of cornstarch and water. You don't want it to thick but thick enough to brush on the pork while grilling
- 4. Rub the oil all over the pork and place over direct heat on grill. Brush with sauce. Turn pork to get a good char on all sides basting with sauce. When all sides are browned move to more indirect heat and continue to bast and cook until internal temp is about 140 degree. let rest for 5 minutes then cut into slices. Serve with remaining marinade.
RUM AND COLA CURED PORK TENDERLOIN
Steps:
- Combine the salt, sugar, rum, cola, and honey until they are completely dissolved. Then, add the pork tenderloin and marinate in the refrigerator for 48 hours.
- Preheat a grill.
- Cut into 2-inch medallions and grill for 5 to 7 minutes on each side.
HONEY GLAZED PORK TENDERLOIN
Pork tenderloin basted with an Asian-style sauce. So easy and so good!
Provided by SAHMCOOK
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
- Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
- Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 209.5 calories, Carbohydrate 18.9 g, Cholesterol 48.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 18.5 g
COCA COLA PORK LOIN
Make and share this Coca Cola Pork Loin recipe from Food.com.
Provided by NormCooks
Categories Pork
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- To make basting mixture, pour Coca Cola in a saucepan with chopped onions and peppers, and 1 tablespoon of Montreal Chicken Seasoning.
- Bring your mixture to a boil. Stir gently while boiling for about 2 minutes.
- Cover and simmer your basting mixture for about 30 minutes until it gets a bit syrupy.
- When your basting mixture is ready, wash your pork loin, then sprinkle it with Montreal Chicken Seasoning, rubbing it on all sides.
- Set your oven at 400 degrees. Layer the bottom of your roasting pan with tin foil to protect your pan's surface.
- Place your pork loin on a rack over the tin foil in your roasting pan
- Using a large stirring spoon, carefully pour some of your basting mixture with onions and peppers over your pork loin.
- Allow your basting mixture to continue to simmer while basting your pork loin about every 15 minutes.
- Roast your pork loin for about 75 minutes or until cooked to 160 degrees internally (use a meat thermometer to measure).
- When done, remove your pork loin from the oven, place on a serving dish, and pour the remainder of your basting mixture over it.
- Serve with vegetables of your choice. Try to be humble as your guests compliment you on the outstanding savory and juicy flavor of your pork loin.
Nutrition Facts : Calories 306.3, Fat 16.9, SaturatedFat 5.9, Cholesterol 68, Sodium 54.1, Carbohydrate 15.5, Fiber 1.7, Sugar 6.6, Protein 24
COLA GLAZED PORK TENDERLOIN
A really easy delicious recipe that is a combination of other recipes. Excellent served with cheesy scalloped potatoes! I've had great success making this in a slow cooker as well.
Provided by zepharum
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a small bowl, combine olive oil, garlic, parsley, sage, salt and pepper.
- Place pork tenderloin in a roasting pan. Rub garlic herb marinade into meat.
- Cover with lid and put tenderloin into oven.
- In a small saucepan, combine brown sugar, cola, lime juice and jalapeños.
- Bring to a boil over medium high heat, whisking frequently.
- Turn heat to low and simmer, whisking frequently until sauce is reduced by half. Strain to remove jalapeños.
- Remove pork from oven and pour the glaze over top of the tenderloin.
- Return to oven and continue to baste pork every 15 minutes until internal temperature reaches 170°F.
Nutrition Facts : Calories 815.3, Fat 19.1, SaturatedFat 5.2, Cholesterol 149.7, Sodium 448.6, Carbohydrate 115.5, Fiber 0.5, Sugar 111.9, Protein 47
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