DEVILED PORK CHOPS
Steps:
- Stir together the mustard, brown sugar, lemon juice, Worcestershire, and cayenne in a small bowl.
- Position an oven rack 3 to 4 inches from the broiler element and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan. Arrange the pork on the broiler pan and season generously on both sides with salt. Brush about half of the mustard mixture over the top of the chops. Broil until the chops are deeply browned in spots, 6 to 8 minutes. Turn the chops over with tongs, brush with the remaining mustard mixture, and continue to broil until the pork is browned and just cooked through (an instant-read thermometer in the center of a chop should register 145°F), about 5 minutes more. Let rest a few minutes before serving. Sprinkle the better-looking sides of the chops with the parsley, if using, and transfer to serving plates.
Nutrition Facts : ServingSize 4
DEVILED PORK TENDERLOINS
The Government of Alberta distributed this recipe (among others) at a conference I attended in Calgary some years ago. It is Mmmm, Mmmm Good, and is wonderful company fare. I find that the sauce tends to thicken quite a bit while baking, so I usually add a bit more water during the process. I would also recommend doubling the sauce (amounts given are from the original recipe). Twice-baked potatoes and seasoned fresh green beans make it a truly outstanding meal (along with fresh dinner rolls, of course). Hope you enjoy it.
Provided by Gwen35
Categories Pork
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 281.5, Fat 6.9, SaturatedFat 2.3, Cholesterol 123.1, Sodium 448.4, Carbohydrate 13.7, Fiber 0.5, Sugar 11.4, Protein 39.9
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.
HERBED PORK TENDERLOINS
Steps:
- Preheat the oven to 450 degrees F.
- Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
- Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.
SLOW-COOKED PORK TENDERLOIN
Most tender, flavorful pork you will ever have! The slow cooking and overnight marinade is worth the time and the sauce is amazing!
Provided by Leanna Beth
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time P1DT3h30m
Yield 8
Number Of Ingredients 11
Steps:
- Place olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika into a food processor and blend. Pour marinade into a zip-top bag, add pork tenderloin, and marinate in the refrigerator for 24 hours.
- Preheat the oven to 250 degrees F (120 degrees C). Transfer pork and marinade into a Dutch oven.
- Bake in the preheated oven for 3 hours.
- Remove pork from Dutch oven and set aside on a plate, reserving drippings in the pan.
- Heat drippings in the Dutch oven over medium heat on the stovetop. Add sherry and deglaze the pan, making sure to scrape up any stuck-on pieces with a wooden spoon.
- Mix cornstarch and water in a separate bowl until completely mixed; add to sauce in the pot. Bring to a simmer and cook until thickened, about 15 minutes. Slice pork tenderloin and serve with sauce on the side or poured on top.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 11 g, Cholesterol 98.2 mg, Fat 18.4 g, Fiber 0.3 g, Protein 35.5 g, SaturatedFat 3.5 g, Sodium 127.7 mg, Sugar 7.2 g
DEVILED PORK CHOPS
I got this recipe from my sister about 10 years ago. My daughter used to ask for it a lot when she was smaller and still enjoys it today. It is a nice variation on pork chops. Enjoy!
Provided by heartsmiles
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
RICH DEVILED PORK CHOPS
My dad loved pork, this is one of his favourite ways to prepared pork chops...try them you'll see, how good they can be...come on I dare you!...If you like it spicy add more of the spices.
Provided by Baby Kato
Categories Pork
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Trim fat from pork chops.
- Slash the sides with a knife, in two or three places.
- Brown the chops in oil.
- Place the chops in a single layer in a large cooking dish.
- Blend all remaining ingredients together and pour over the pork chops.
- Cover with tinfoil and bake for 1 hour in a 350°F oven.
RICH DEVILED PORK CHOPS
My family's favorite pork chop recipe with a barbecue sauce containing chili sauce. Good served with roasted potatoes and carrots.
Provided by foodtvfan
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Have a baking dish ready that is large enough to hold the pork chops in a single layer.
- Trim fat from chops and slash edges to keep them from curling during browning.
- Dust chops with a little cornstarch or flour (or shake in plastic bag with a little flour or cornstarch; shake off excess).
- Brown chops in oil in a large skillet or electric fry pan.
- As they are browned, place chops in a single layer in the baking dish.
- Drain excess fat from skillet, leaving about 2 tablespoons.
- Add the chopped onions and brown.
- Add the rest of the sauce ingredients and blend together.
- Stir and scrape bottom of pan to get browned bits.
- Pour sauce over chops.
- Cover and bake for one hour, or until chops are tender when pierced with a fork. Adjust cooking time if using thinner pork chops.
- Remove cover for last 15 to 20 minutes to thicken the sauce.
- Baste occasionally.
Nutrition Facts : Calories 361.1, Fat 19, SaturatedFat 5.6, Cholesterol 75, Sodium 883.9, Carbohydrate 21.3, Fiber 3.7, Sugar 12.5, Protein 24.4
"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.
TASTY TENDER PORK TENDERLOIN
You can put the knives away because this easy, no-fuss tenderloin absolutely melts in your mouth. My family insists I make this at least once a week!
Provided by Christine
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim any excess fat from pork and pat dry with a paper towel. Season with salt and pepper. Dust with flour, shaking off any excess.
- In a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heat. Sear the pork in the oil, rotating to brown evenly all sides. Transfer to a baking dish just large enough to fit the tenderloin.
- In a bowl, stir together the Russian-style salad dressing, honey, and onion soup mix. Pour evenly over the tenderloin, rolling the meat to coat on all sides. Cover with aluminum foil.
- Bake, covered, in the preheated oven for 30 minutes, basting with glaze every 10 minutes. Remove foil and continue baking another 30 minutes, or until pork is no longer pink in the center.
Nutrition Facts : Calories 647.9 calories, Carbohydrate 80.1 g, Cholesterol 73.8 mg, Fat 25.7 g, Fiber 2 g, Protein 28.7 g, SaturatedFat 4.8 g, Sodium 1787.1 mg, Sugar 64.6 g
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