PORK TENDERLOIN WITH PEPPERCORN GRAVY
A quick, easy and delicious pork tenderloin recipe, quickly cooked in the oven and served with a peppercorn gravy.
Provided by Jennifer
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 425F.
- Prepare the pork tenderloin by removing the silver skin and any visible fat. Season with some salt and set aside.
- Heat an oven-proof skillet on the stove-top over medium-high heat. Add a splash of olive oil and heat. Add the pork tenderloin and cook, turning as needed, until it is seared and golden on all sides.
- Place skillet with the pork into the preheated oven and cook until the pork reaches an internal temperature of 145F, when measured in the thickest part of the meat, about 20-25 minutes.
- While pork is cooking, gather and measure out your sauce ingredients and have handy.
- Remove skillet from oven. Remove pork to to a cutting board to rest and loosely tent with a piece of aluminum foil.
- Place the hot skillet back on the stovetop over medium-high heat. To the skillet, add butter and melt, scraping up in bits in the bottom of the pan. Add the onions and peppercorns and stir until the onions are starting to colour, about 1 minute. Add the wine and cook, stirring, until mostly evaporated, about 1 minute. Add the broth, Dijon mustard and thyme. Reduce heat to medium and allow sauce to simmer/reduce for a few minutes to blend the flavours and reduce slightly. Add cream, if using and stir to combine and warm through. Taste the sauce and season with salt, as needed. To thicken the gravy, combine cornstarch and water in a small bowl, stirring until smooth. Add a bit at a time to your hot gravy, stirring well after each addition, until desired thickness is achieved.
- Cut pork tenderloin into slices and spoon hot gravy over-top, to serve.
Nutrition Facts : Calories 600 kcal, Carbohydrate 14 g, Protein 72 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 258 mg, Sodium 520 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
PORK AND PEPPER STIR-FRY
This pork and pepper stir-fry recipe is a quick dish to put together with any cut of pork shoulder or pork loin (or even an odd pork chop).
Provided by Sarah
Categories Pork
Time 20m
Number Of Ingredients 14
Steps:
- In a bowl, combine the thin strips of pork, water, cornstarch, oil, Shaoxing wine, oyster sauce and light soy sauce. Mix well and set aside while you prepare the other ingredients.
- De-seed the peppers, and thinly slice them on a diagonal. Prepare your ginger and garlic.
- Heat your wok over high heat until smoking. Add 1 tablespoon of oil, and then add the pork. Stir-fry for 2-3 minutes, until the pork is lightly browned around the edges. Remove the pork from the wok and set aside.
- Over medium-high heat, add another tablespoon of oil, along with the ginger, garlic, and peppers, and fry for 30 seconds to 1 minute. The peppers should be beginning to blister from the heat, but control the heat to avoid burning the garlic! Add the Shaoxing wine to deglaze the wok. Stir for another 10 seconds.
- Add the pork back to the wok along with the sugar and dark soy sauce. Stir-fry for another few seconds over high heat, and serve.
Nutrition Facts : Calories 110 kcal, Carbohydrate 7 g, Protein 13 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 420 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
PAN ROASTED FILET MIGNON WITH GREEN PEPPERCORNS
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side.
- Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest.
- In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes.
- Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.
- Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.
PORK ROAST WITH GREEN PEPPERCORN CRUST
Lean pork loin stays juicy and flavourful under a spicy crust and pan drippings become an apple cider sauce.
Provided by Hag chef
Categories Pork
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325.
- Heat a large frying pan over medium heat until hot, Sear roast, fat side down, then on all sides, Place in a roasting pan.
- Make a paste with butter, flour, mustards, peppercorns, sugar and thyme Spread over top and sides of the roast. (Allow the meat to cool slightly, before adding the peppercorn paste. It makes it easier to apply.)
- Roast, uncovered for 1 hour and 15 minutes, or until meat thermometer reads 160, and juices run clear.
- Place the roast on a cutting board.
- Skim most of fat from pan and discard Pour the juices into a medium saucepan, whisk in flour, cook over medium high heat 2 minutes, whisk in cider, vinegar, sugar, mustard and salt, simmer 5 minutes or until thickened.
- Serve sauce drizzled over slices of the roast.
Nutrition Facts : Calories 494.4, Fat 26.3, SaturatedFat 7.4, Cholesterol 160.4, Sodium 409.9, Carbohydrate 11.6, Fiber 1.6, Sugar 2.7, Protein 50.7
SKILLET PORK AND PEPPERS
This one-pan dish has flavors reminiscent of the Italian-American classic sausage-and-peppers, but is much lighter. We've swapped the typical sausage for lean and juicy pork tenderloin and added pickled pepperoncini for zip.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
- Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 380, Fat 18 grams, SaturatedFat 4.4 grams, Cholesterol 115 milligrams, Sodium 586 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 40 grams
PORK LOIN WITH PEPPERS
A sweet and zesty sauce perfectly flavors pork and peppers in this mouthwatering main course. The aroma while baking is unbeatable.-Jean L. Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the mustard, brown sugar, horseradish and dill; spread over roast. Place in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , Arrange peppers and mushrooms around roast. Combine wine or juice and lemon juice; pour over vegetables. Bake 30 minutes longer or until a thermometer reads 160° and vegetables are tender., Remove vegetables and keep warm. Broil roast 4-6 in. from the heat for 5-7 minutes or until a crust forms. Let stand for 10 minutes before slicing. Serve with vegetables.
Nutrition Facts :
PORK CHOPS, WITH GREEN PEPPERCORN SAUCE
Provided by Moira Hodgson
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Wipe the pork chops dry with paper towels. Dredge them with flour, shaking off the excess, and sprinkle with paprika.
- Heat the oil in a pan large enough to contain the pork chops comfortably. Brown the chops on both sides. Add the onion, garlic and white wine. Bring to simmer, turn heat down, cover and cook slowly for about 30 minutes, or until the chops are pale whitish-pink in the center. Be careful not to overcook them or they will become dry and tough.
- Remove the chops to a heated serving platter. Stir the mustard and peppercorns into the sauce. Add salt and pepper to taste and spoon the sauce over the chops. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 22 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 6 grams, Sodium 673 milligrams, Sugar 2 grams, TransFat 0 grams
SMOKED PORK TENDERLOIN WITH GREEN PEPPERCORN SAUCE
This recipe uses a stovetop smoker with 1 1/2 tablespoons of hickory wood chips. NOTE on cooking times: Place the smoker on the stovetop with the lid slightly open. When the first hint of smoke appears, close the lid and start cooking time. FYI: The temperature inside the smoker is about the same as a 375 F oven. Smoke time is an estimate due to the differing stovetops. Ceramic tops must add 20% cook time, for example. Assure your smoker is sealed properly and increase time appropriately, but refrain from raising the temperature.
Provided by Sandi From CA
Categories Pork
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- PREPARE THE SMOKER: Place the wood chips in a small pile in the center of the smoker base. Place the drip tray on top of the wood chips inside the smoker base. Use non-stick spray or foil for easier cleanup.
- Place the wire rack on top of the drip tray, then arrange the food to be hot-smoked on the wire rack. You can spray the wire rack for cleanup ease as well.
- Slide the lid closed and place the entire unit on the heat source (single burner). Medium-high settings yield the best results.
- SMOKIN'! Trim tenderloins of all fat. Rub with olive oil and thyme. Smoke on medium high for 25 minutes. Do not overcook! Let stand for 10 minutes and serve with sauce.
- Make sauce by combining egg yolk, lemon juice, Dijon and salt in blender or food processor . While mixing, add olive oil and the cream in a steady stream until smooth. Add peppercorns and pulse 1 or 2 times only. Refrigerate until ready to use. Serve sauce at room temperature with smoked pork.
Nutrition Facts : Calories 513.7, Fat 34, SaturatedFat 11.8, Cholesterol 234.3, Sodium 507.4, Carbohydrate 1.6, Fiber 0.3, Sugar 0.2, Protein 48.5
PORK MEDALLIONS IN GREEN PEPPERCORN SAUCE
For birthdays and special occasions, my family requests tender medallions of pork in a flavorful peppercorn sauce. I serve rice pilaf and steamed broccoli on the side.-Karen Hubbs, Mahomet, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut pork into 2-in. slices; flatten slices slightly. Sprinkle with salt and pepper. In a large skillet, brown pork in 2 tablespoons butter in batches; remove and set aside., In the same skillet, saute shallots in remaining butter until tender. Add vermouth; cook until liquid is reduced by half., Stir in the broth, peppercorns and thyme. Bring to a boil over medium heat; cook for 8-10 minutes or until liquid is reduced to about 1 cup. Stir in cream and mustard., Return pork to the pan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning pork occasionally.
Nutrition Facts :
PORK WITH GREEN PEPPERS & PINEAPPLE
This is a fairly simple stir fry dish. This could probably be adapted to different tastes quite easily such as different vegetables and/or meat. Prep time does not include marinating time.
Provided by Nanette62
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice pork thinly (meat is easier to slice when partly frozen).
- Combine soy sauce& 1 tbls.
- cornstarch in a bowl.
- Marinate pork in this mixture at least 15 minutes but an hour or more is better.
- Mix remaining 1 tbls. cornstarch with sugar& 1/2 cup pineapple juice, set aside.
- Heat oil in large skillet or wok.
- Add pork to skilled& stir fry until done, time depends on sizes of pork pieces but it should only take a few minutes.
- Add pineapple juice mixture to meat& blend thoroughly, remove from pan.
- Stir fry green pepper, carrots& pineapple chunks for about 3 minutes.
- Return meat& juice mixture to pan, stir just until heated through.
Nutrition Facts : Calories 430.3, Fat 21.3, SaturatedFat 5.2, Cholesterol 97.5, Sodium 581.8, Carbohydrate 24.1, Fiber 1.7, Sugar 16.9, Protein 35
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