Deviled Pork Tenderloin Food

PORK TENDERLOIN WITH HONEY GARLIC SAUCE

Steps:

• Preheat oven to 180C/350F.
• Mix Sauce ingredients together.
• Mix Rub ingredients then sprinkle over the pork.
• Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
• When pork is almost seared, push to the side, add garlic and cook until golden.
• Pour sauce in. Turn pork once, then immediately transfer to the oven.
• Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
• Remove pork onto plate, cover loosely with foil and rest 5 minutes.
• Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
• Remove from stove, put pork in and turn to coat in sauce.
• Cut pork into thick slices and serve with sauce!

PERFECT PORK TENDERLOIN

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.

DEVILED PORK TENDERLOINS

Steps:

• Preheat oven to 325°F.
• In a blender, combine garlic, onion, brown sugar, ketchup, lemon juice, mustard and Worcestershire sauce.
• Blend on high speed till smooth; set aside.
• In a frying pan, over medium-high heat, quickly brown tenderloins in a bit of oil.
• Place in a 3-quart baking pan and spoon sauce over meat.
• Bake for 45 to 60 minutes, basting occasionally. (To save a mess in your oven, tent your baking pan very loosely with foil.).
• To serve, cut in 1/2" slices (on the diagonal) and either drizzle sauce over the top or serve in a separate dish.

DEVILED PORK CHOPS

Steps:

• Place chops in an oven safe 9x13 casserole dish.
• Mix remaining ingredients together well.
• Pour mixture over chops.
• Marinate in fridge for about an hour (this step is not necessary if you are pressed for time).
• Bake in 350F oven for an hour.
• Serve with rice or mashed potatoes.

"DEVILED" PORK CHOPS

Steps:

• Put a large skillet, preferably nonstick, over medium-high heat. Sprinkle the chops with salt and pepper and smear them all over with mustard. Add the oil to the pan and, when it is hot, the chops.
• Cook for about 3 minutes per side, or until nicely browned, then lower the heat and continue to cook, turning occasionally, until cooked through, another 10 minutes or so.
• Transfer the chops to a plate and add 1/2 cup water (or stock) to the skillet. Cook, stirring, until the water has incorporated any solids in the pan. When there are only a couple of tablespoons of liquid left, spoon it over the chops, garnish, and serve.