PAN-FRIED PORK TENDERLOIN
Steps:
- Cut the 1 lb pork tenderloin in half (to create 2 equal shorter halves).
- Place the 1 tablespoon of coconut oil into a frying pan on a medium heat.
- After the coconut oil melts, place the 2 pork tenderloin pieces into the pan.
- Leave the pork to cook on its side. Once that side is cooked, turn using tongs to cook the other sides. Keep turning and cooking until the pork looks cooked on all sides.
- Cook all sides of the pork until the meat thermometer shows an internal temperature of just below 145F (63C). The pork will keep on cooking a bit after you take it out of the pan.
- Let the pork sit for a few minutes and then slice into 1-inch thick slices with a sharp knife.
Nutrition Facts : Calories 330, Sugar 0 g, Fat 15 g, Carbohydrate 0 g, Fiber 0 g, Protein 47 g
PAN-SEARED PORK TENDERLOIN MEDALLIONS
This is a classic way to cook pork tenderloin medallions on a stovetop. Pan-seared pork tenderloin is perfect when sliced and served over salad, roasted potatoes, in a wrap, or as a hearty appetizer on its own. You could cook the tenderloin and then slice it, but then you would miss the crispy seared coating that touches every corner of these two-bite wonders. Many big box stores sell pork tenderloins in pairs. Instead of making one for dinner and freezing the second one, try this recipe to set yourself up for delicious, filling, healthy lunches for the week.
Provided by Laraine Perri
Time 18m
Yield Serves 4 (serving size: 3 medallions)
Number Of Ingredients 6
Steps:
- Heat oil in a 12-inch skillet over medium-high. Arrange pork medallions in a single layer on a work surface, and press each with the palm of your hand to flatten to an even thickness.
- Combine salt, garlic powder, and pepper; sprinkle evenly over pork. Add pork to skillet in a single layer; cook just until done, about 3 minutes per side
- Remove from heat; let stand 5 minutes before serving. Garnish with thyme leaves, if desired.
Nutrition Facts : Calories 149, Carbohydrate 0.0 g, Cholesterol 60 mg, Fat 6.4 g, Fiber 0.0 g, Protein 21 g, SaturatedFat 1.2 g, Sodium 287 mg, Sugar 0 g
FRIED BREADED PORK TENDERLOIN
I am NOT a big pork fan, but I do like pork tenderloin - it's "the other white meat" very low in fat content (hate fatty meats!) The rosemary makes this absolutely heavenly. Got it out of my old Good Housekeeping cookbook. (my newlywed bible)I like to make my twice-baked potatoes with this,and some broccoli or asparagus(when it's cheap)
Provided by HEP MEP
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut pork tenderloin into 1/2 inch slices.
- Pound to about 1/4 inches.
- thickness.
- Should be about 12 slices.
- In a pie plate,or medium bowl,beat egg with 4 tsps.
- of water,salt,rosemary,and pepper.
- Place bread crumbs on wax paper.
- With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.
- Repeat until each piece is coated twice.
- Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.
- Keep warm until all pieces are done.
Nutrition Facts : Calories 308.4, Fat 16.7, SaturatedFat 3.4, Cholesterol 148.3, Sodium 518.7, Carbohydrate 14.8, Fiber 0.9, Sugar 1.4, Protein 23.4
PAN FRIED PORK CHOPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Salt and pepper both sides of the pork chops.
- Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
- Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
- Delicious and simple! Serve with smashed new potatoes.
HOOSIER PORK-TENDERLOIN SANDWICH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
- Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
- Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
- Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.
- Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.
FRIED PORK TENDERLOIN SANDWICH (A MIDWEST FAVORITE)
A favorite found exclusively in America's Heartland. This one from America's Hometown, Hannibal, Missouri.
Provided by DPN9925
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the pork tenderloin into 3/4 inch slices.
- Pound the slices until each is about 1/4 inch thick.
- Place the cracker meal in a dish (aluminum pie pans work great).
- In a second dish, pour in the water and stir in the bouillon.
- Dip each slice in the bouillon water and then in the cracker meal.
- Coat well.
- Deep fry in a fry daddy or deep fryer at 375°F until golden brown. (Pan frying works equally well).
- Drain.
- Serve on a hamburger bun with your choice of condiments.
20-MINUTE PORK PAN-FRY
Comfort food at its best
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Coat the pork: Cut the pork diagonally into finger-thick slices. Tip the flour and rosemary into a large plastic food bag, add some salt and pepper and the pork, and toss until the meat is well coated.
- Start cooking: Heat 2 tablespoons of the oil in a large wide frying pan. Add the pork and fry for about 3-4 minutes until nicely browned on both sides, turning once. Remove from the pan.
- Fry the mushrooms: Heat the remaining oil in the pan, tip in the mushrooms and fry until they start to soften, about 2 minutes. Sprinkle in the garlic and return the pork to the pan with any flour left in the bag. Stir in the stock and bring to the boil. Simmer for 5 minutes or until the pork is cooked.
Nutrition Facts : Calories 288 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.42 milligram of sodium
PAN-SEARED PORK TENDERLOIN WITH RHUBARB COMPOTE
Orzo with lemon zest and Italian parsley would be lovely alongside. What to drink: Viognier or French Chardonnay.
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Mix 3 tablespoons olive oil, ground black pepper, salt, dried sage, and ground fennel in small bowl. Rub oil mixture all over pork tenderloins; place in large baking dish and let stand 20 minutes.
- Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 minutes. Reduce heat to medium; cover and cook until instant-read thermometer inserted into center of pork registers 150°F, turning pork occasionally, about 8 minutes longer for medium tenderloins and 10 minutes for large.
- Transfer pork to cutting board; let rest 5 minutes. Cut pork crosswise into 1/2-inch-thick slices; arrange on platter. Sprinkle with parsley; garnish with sage sprigs. Serve with Rhubarb Compote.
SOUTHERN PORK TENDERLOIN
I love this recipe because it's very easy and very much an under-20-minute recipe when you are in a hurry! I serve it with garlic mashed potatoes and a side of either mixed veggies or some sweet corn on the cob! I top it with my Mustard Pork Garnish recipe I have on site.
Provided by dferrell2
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides.
- Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).
Nutrition Facts : Calories 359.7 calories, Carbohydrate 39 g, Cholesterol 49.1 mg, Fat 17.7 g, Fiber 0.4 g, Protein 23.6 g, SaturatedFat 3.2 g, Sodium 307.2 mg, Sugar 0.4 g
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