PORK TENDERLOIN WITH BALSAMIC ONIONS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rimmed baking sheet on the middle oven rack and preheat to 450˚ F. Toss the brussels sprouts and potatoes with 1 1/2 tablespoons olive oil and 2 smashed garlic cloves in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, 25 to 30 minutes.
- Meanwhile, season the pork all over with salt and pepper, then rub with the rosemary and grated garlic. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 6 minutes. Transfer the pork to a small baking sheet (reserve the skillet) and roast in the oven until cooked through, 10 to 12 minutes. Remove to a cutting board. Let rest 5 minutes, then slice against the grain.
- Meanwhile, add the remaining 1/2 tablespoon olive oil to the reserved skillet; heat over medium-high heat. Add the red onions and a big pinch of salt and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Reduce the heat to medium and add the balsamic vinegar, 1/2 cup water and the sugar. Simmer, stirring occasionally, until the sauce thickens, 8 to 10 minutes; season with salt and pepper.
- Divide the pork, onions and roasted vegetables among plates. Sprinkle with the parsley.
Nutrition Facts : Calories 460, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 92 milligrams, Sodium 509 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 36 grams, Sugar 12 grams
LOMO AL TRAPO
The secret to this traditional Colombian beef dish is its charred preparation. A wine-soaked cloth is covered in salt and wrapped around a whole tenderloin. After it roasts directly on hot coals, the salt and cloth are cracked off to reveal a perfectly cooked and well-seasoned piece of meat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Let the tenderloin stand at room temperature for about 1 hour.
- Prepare a charcoal grill for medium-high heat.
- Put the wine in a medium bowl. Soak a large clean cotton towel in the wine until completely soaked. Wring out the towel until it is damp but not dripping. Lay the towel out flat on a work surface with a long side facing you. Sprinkle the salt on the towel to make a 16-by-12-inch rectangle that is about 1/4 inch thick. Scatter the red pepper flakes, black pepper and oregano sprigs on the salt.
- Position the tenderloin on the bottom center of the salt rectangle, so there is about a 1-inch border of salt on the bottom edge. Roll up the tenderloin in the towel, folding in the sides and making sure the meat is covered in salt on all sides. Tie the towel tightly with kitchen twine at 1- to 2-inch intervals.
- Place the wrapped tenderloin directly on the coals for 10 minutes, then flip and cook for another 10 minutes. Remove to a metal baking sheet and let rest for 5 minutes, then cut the tenderloin out of the towel and break away the salt crust. Transfer to a cutting board. Let rest for another 10 minutes before slicing.
PORK TENDERLOIN ROAST (LOMBO à PAULISTA)
Number Of Ingredients 7
Steps:
- Wash tenderloin and dry with paper towel. Pierce several places with a fork and place in a baking dish. In a blender, mix the onion, salt, garlic, and lemon juice. Add bay leaf, pour over tenderloin and let marinate about 4 hours, turning occasionally. Laying the bacon strips evenly spaced on top of the roast. Place in 375 degree oven for 15 minutes. Turn down heat and continue baking at 325 degrees oven for about an hour and a half or until well browned and tender. Baste often. If tenderloin browns too quickly, cover with tinfoil to finish cooking. Remove from oven. Let rest a few minutes and slice. Arrange on a platter, garnish with lemon slices. Serve with Farofa.
Nutrition Facts : Nutritional Facts Serves
PORTUGUESE PORK TENDERLOIN (LOMBO à PORTUGUESA)
Number Of Ingredients 9
Steps:
- Conserving one chopped onion and the chopped tomatoes combine remaining ingredients. Marinate the pork tenderloin for 24-48 hours. Turn frequently while marinating. Heat heavy pan and add 3 tablespoons cooking oil. Fry the pork tenderloin, turning so it will brown on all sides. When well browned, add the sauce it has been marinating it and cover and let simmer over low heat. When the sauce is dry the meat should be well done, but you can check with a meat thermometer. If the meat is not done, add a little water. When the meat is tender and the water is dry, remove the meat. Remove excess fat. Add 1 chopped onion and 2 chopped tomatoes and fry adding drops of water. Makes a good sauce. Use the excess fat that you removed from the roast to make Farofa III (see Accompaniments chapter). Serve with Farofa surrounding the sliced roast and garnish with lemon slices.
Nutrition Facts : Nutritional Facts Serves
LOMBO DI MAIALE COI PORRI (PAN-ROASTED PORK LOIN WITH LEEKS)
This easy pan roast is served with a supple sauce. Leeks, a mild, sweet member of the onion family, are cooked slowly along with the pork until they're very tender. This recipe earned its status as a favorite because the time-honored Italian technique and straightforward flavor are so reliable. --From Cooking Light,Recipe by Giuliano Hazan
Provided by Annacia
Categories < 4 Hours
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove roots and tough upper leaves from leeks and cut each leek in half lengthwise.
- Cut each half crosswise into 1/2-inch-thick slices (you should have about 6 cups), soak in cold water to loosen dirt.
- Combine leeks, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large Dutch oven or deep sauté pan over medium-high heat.
- Cook for 10 minutes or until leek wilts, pour the leek mixture into a bowl.
- Heat remaining 2 teaspoons butter in pan over medium-high heat.
- Add pork to pan.
- Cook 5 minutes, turning to brown on all sides.
- Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and wine to pan; cook 15 seconds, scraping pan to loosen browned bits.
- Return leek mixture to pan.
- Cover, reduce heat, and simmer 2 hours or until pork is tender.
- Remove pork from pan and increase heat to reduce leek sauce if too watery.
- Cut pork into 1/4-inch-thick slices.
- Serve with leek mixture.
- Garnish with parsley, if desired.
- *6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture).
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- Pre-heat oven to 350F (180C). Lightly drizzle a large cookie sheet with one tablespoon of olive oil.
- In a small bowl mix together 2 tablespoons of olive oil, one clove garlic minced, oregano, salt, pepper, and minced fresh rosemary, set aside.
- Place the pork tenderloin on the prepared cookie sheet, make a few slits with a sharp knife and place a piece of garlic in the cut. (cut a clove of garlic into 3-4 small pieces). Then brush the tenderloin with the oil and spice mix.
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- Remove roots and tough upper leaves from leeks. Cut each leek in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices (you should have about 6 cups). Soak in cold water to loosen dirt.
- Combine leeks, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large Dutch oven or deep sauté pan over medium-high heat. Cook for 10 minutes or until leek wilts. Pour the leek mixture into a bowl.
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