PAN-ROASTED PORK TENDERLOIN WITH APPLES AND BOURBON
Steps:
- Slice the pork tenderloin into 6 to 7 medallions that are 1/2-to 3/4-inch thick, depending on the shape of the tenderloin.
- Combine the salt, coriander, fennel and pepper in a small bowl and mix well.
- Spread the sliced pork medallions on a plate or baking sheet and season evenly on both sides with the salt mixture (you may not use it all).
- Spread the flour on plate. Dip each of the pork medallions in the flour and pat off any of the excess.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Cook the pork medallions in batches, adding more oil and butter as needed, browning them well on both sides, about 5 minutes total. Remove to a rack to rest. It's ok if the pork is not cooked all the way through at this stage, it will finish cooking in the sauce.
- When all the pork has been browned, pour off the fat in the pan into a small bowl. Add the remaining tablespoon butter and melt over medium-high heat. Add the shallots, thyme sprigs and some salt to the pan and cook until the shallots are softened and starting to get a little color, about 1 minute. Then add the apples and saute, stirring occasionally and adding more butter if necessary, until tender, 2 to 3 minutes more.
- Remove the pan from the heat, add the bourbon and stir to cook off some of the alcohol. Return the pan to the heat and cook, stirring, until reduced by half. Remove the thyme sprigs. Return the pork to the pan along with the chicken stock and season with salt. Simmer until well thickened and reduced, 2 to 3 minutes. Spoon the pork and apples onto plates and drizzle with the sauce.
PAN-ROASTED PORK TENDERLOIN WITH HERB-AND-MUSTARD CRUST
I developed this recipe based on what I had on hand: rosemary fresh from the pot on my balcony, a Niman Ranch pork tenderloin, and a brand-new jar of dijon mustard. The result is an incredibly flavorful, relatively quick dinner that is also pretty low in fat (you could use a nonstick pan and less oil for even lighter results, though the searing will not be as good). Great with mashed potatoes and steamed veggies for a simple weeknight meal that's fit for guests.
Provided by Tracy K
Categories Pork
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Rinse tenderloin and pat dry.
- Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers.
- Use about half the garlic.
- In a mortar& pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp.
- salt to form a paste.
- Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly.
- Sprinkle the pork tenderloin with salt and fresh ground black pepper.
- Rub dijon mustard all over surface of the meat.
- Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
- Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot.
- Add oil, allow oil to get quite hot, just before the smoking point.
- Add the tenderloin to the pan.
- DO NOT TOUCH IT FOR AT LEAST TWO MINUTES!
- Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
- Some of the coating will adhere to the pan, that's OK.
- Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
- Allow meat to rest, covered, for about ten minutes before slicing and serving.
- You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.
ROAST PORK WITH PINEAPPLE
This is one of my adopted recipes, I haven't made it yet, but sounds good. An eye and tongue pleaser for friends and/or family
Provided by Jellyqueen
Categories Pork
Time 8h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Drain pineapple and reserve ¾ cup juice.
- In medium bowl, stir together corn syrup, reserved pineapple juice, soy sauce, green onion, ginger, garlic and mustard.
- Add pork and turn to coat well.
- Cover and refrigerate at least 6 hours or overnight, turning occasionally.
- Drain and reserve marinade.
- Place pork on rack in foil-lined roasting pan.
- Roast in 375 degrees oven, brushing frequently with reserved marinade about 1-½ hours or until temperature in meat thermometer reaches 170 degrees.
- PINEAPPLE SAUCE: In small saucepan, bring 1 cup reserved marinade to boil.
- In small bowl, stir together 1 tbsp cornstarch and 2 tbsp water until smooth and stir into marinade.
- Stirring, bring to boil over medium heat and boil 1 minute.
- Add 4 pineapple slices and heat until pineapple is hot and glazed.
- Arrange remaining pineapple slices on a platter.
- Place pork roast on pineapple and pour pineapple sauce over pork.
- Serve warm.
PUERTO RICAN ROASTED PORK LOIN W/ SWEET AND SOUR TAMARIND SAUCE
Make and share this Puerto Rican Roasted Pork Loin W/ Sweet and Sour Tamarind Sauce recipe from Food.com.
Provided by Vicki in CT
Categories Pork
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- TO PREPARE: Bring all sauce ingredients to simmer in a medium nonreactive saucepan, stirring to break up the tamarind pulp. Simmer to blend flavors, about 3 minutes. Strain sauce through a fine sieve into a medium nonreactive bowl. Press on the pulp and seeds to release their liquid; discard solids. (Can be cooled, covered, and refrigerated overnight.).
- Season tenderloin with salt, pepper, and oregeno. Follow Recipe #222625 to cook your pork tenderloin.
- Serve with warmed tamarind sauce.
Nutrition Facts : Calories 269.4, Fat 6.6, SaturatedFat 2.3, Cholesterol 74.8, Sodium 455, Carbohydrate 27.9, Fiber 1.5, Sugar 26.3, Protein 25.5
JALAPENO-HONEY PORK TENDERLOIN
Make and share this Jalapeno-Honey Pork Tenderloin recipe from Food.com.
Provided by Topher
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place pork in a resealable plastic bag set in a shallow dish.
- For marinade, in a small bowl, combine honey, soy sauce, sesame oil, the chopped jalapeno peppers, the ginger, and crushed red pepper.
- Pour marinade over pork. Seal bag; turn to coat pork. Marinate in the refrigerator for at least 12 hours or up to 24 hours, turning bag occasionally.
- Preheat oven to 425 degree F.
- Drain pork, reserving marinade. Place pork on a rack in a roasting pan.
- Roast in oven for 25 to 35 minutes or until juices run clear (160 degree F), brushing once with reserved marinade after 10 minutes of roasting.
- Discard any remaining marinade. Remove and cover with foil; let stand for 10 minutes before slicing.
Nutrition Facts : Calories 221, Fat 6.3, SaturatedFat 1.7, Cholesterol 73.7, Sodium 562.8, Carbohydrate 16.5, Fiber 0.3, Sugar 15.8, Protein 24.5
PINEAPPLE PORK TENDERLOIN
Just a handful of ingredients combine to make this easy, elegant entree of juicy grilled pineapple slices and ginger-flavored pork tenderloin. It's sure to be popular with all ages! Delicious! -Donna Noel, Gray, Maine
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly grease the grill rack., Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing., Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through; serve with pork.
Nutrition Facts : Calories 295 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 523mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges
PAN-ROASTED PORK TENDERLOIN WITH ANCHO HONEY GLAZE
Provided by Bobby Flay
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Whisk together the honey, 2 tablespoons ancho, the mustard and chile de arbol in a small bowl until smooth then season with salt and pepper. Set aside. (If you can make this glaze at least 30 minutes before using, it will be more flavorful.)
- Remove the pork from the refrigerator 30 minutes before cooking. Season the pork on both sides with salt, pepper and ancho powder. Heat a few tablespoons of oil in a large ovenproof skillet over high heat until it shimmers. Add the pork and cook on all sides until golden brown and a crust has formed, about 12 minutes total. Brush both sides with some of the glaze.
- Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center registers 140 degrees F, about 12 minutes.
- Brush the top with the glaze several times while roasting. Remove to a cutting board and brush the top of the pork with more glaze. Let rest for 10 minutes then cut into thick slices. Garnish with the chives and scallions and serve.
PINEAPPLE CRANBERRY PORK ROAST
This is a great recipe for guests. Pineapple and cranberry really add to the flavor of pork. This probably could be done in the crock pot as well.
Provided by MsSally
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Pierce meat with a knife in several places.
- Mix all of spices together and sprinkle over entire roast.
- Place onions in the bottom of a roasting pan coated with cooking spray. Place roast on top of onions.
- Mix cranberry sauce and pineapple together.
- Pour over roast. Cover and bake at 350 about 1 to 1 1/2 hours or till internal temp reads 155.
- Remove from oven for about 10 mins before slicing.
- The last step is crutial. This brings the meat to proper temperature and allows for perfect slicing.
Nutrition Facts : Calories 650.5, Fat 22.1, SaturatedFat 8, Cholesterol 183.9, Sodium 154.4, Carbohydrate 45.4, Fiber 1.9, Sugar 41.8, Protein 65.8
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