PAN-SEARED PORK TENDERLOIN WITH BRAISED TURNIPS AND PARMESAN
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.
- In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.
BALSAMIC-GLAZED PORK TENDERLOIN
Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. -Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.
Nutrition Facts : Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.
GLAZED PORK TENDERLOIN W/ ORANGE BALSAMIC SAUCE
This is a wonderful recipe that I picked up along the way and do not remember where it came from. It may have come from my cousin Karen when she was taking culinary classes. But this is a sure hit for those who have a grill and want to take the time with it!
Provided by Linda Kauppinen
Categories Other Sauces
Time 1h25m
Number Of Ingredients 20
Steps:
- 1. BRINE THE TENDERLOINS: For 2 tenderloins, in a medium bowl mix kosher salt, sugar with cool water until dissolved. Trim the tenderloins of excess fat and silver skin. Submerge them in the brine and let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly and pat dry.
- 2. ROSEMARY-ORANGE GLAZE: In a small saucepan, bring the orange juice concentrate, brown sugar and rosemary to a simmer. Simmer until the mixture reduces to about 2 tablespoons. Set aside and cool slightly.
- 3. TENDERLOINS: Heat a gas grill turning all burners on high until grill is fully heated, 10-15 minutes. Rub the brined tenderloins all over with the glaze and then season with pepper.
- 4. Put the tenderloins on the hot grill grate. Close the lid and grill for 7 minutes. Turn the tenderloins over, close the lid and grill another 6 minutes. Turn off the heat (keeping lid closed) and continue to grill for another 5 minutes. At this point an instant read thermometer inserted into the middle of the thickest end of the tenderloin should read 145-150 degrees (If not, close the lid and let the tenderloin continue to roast in the residual grill heat). Remove tenderloins from the grill and let rest for 5 minutes before carving. When carving cut across the grain into 1/2 inch slices (Save any juices that run from the tenderloins) and serve immediately with the Orange Balsamic Sauce.
- 5. ORANGE BALSAMIC SAUCE: Heat the oil in a small saucepan over medium heat. Add the garlic and rosemary and cook until fragrant and sizzling, about 30 seconds. Stir in the marmalade and vinegar. Heat until warm. After slicing the pork, add any juices from the carving board to the sauce before serving. Pass separately when serving the pork tenderloin.
BALSAMIC ROAST PORK TENDERLOINS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F.
- Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
- Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
- Let meat rest, transfer to a carving board, slice and serve.
BALSAMIC PAN SEARED PORK CHOPS
The mustard idea I got from Wolfgang Puck on a recipe he used with Ribeyes. I substittuded sauted onion rings for fried,pork for beef, added the shrooms and tomato. Came out fantastic, with requests to do it again.
Provided by chef blade
Categories Pork
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season chops lightly with salt and pepper.
- Heat oil in non-stick pan to HOT.
- Spread mustard on ONE side of each chop, lightly dust that side with flour Sear mustard side of chops in pan for 6 minutes.
- Turn and sear for same time, remove to platter.
- Add onion, tomato, mushrooms, butter - stir 'till onions are cooked, but still crunchy.
- Add balsamic and stir for one minute.
- Pour skillet contents over pork chops and serve.
Nutrition Facts : Calories 975.8, Fat 62.3, SaturatedFat 20.3, Cholesterol 305.1, Sodium 499.8, Carbohydrate 14, Fiber 2.3, Sugar 6.4, Protein 85.6
PORK TENDERLOIN WITH ORANGE-BALSAMIC GLAZE
This is one of our favourite ways to eat pork tenderloin as it is so easy to make, elegant enough for company and delicious. I omit the orange zest as the kids don't care for it. You could also substitute apricot jam for peach and omit the diced dried apricots. I cook mine on the gas barbeque by heating it up to desired temperature, turning one side off and placing the tenderloins on the side that was turned off. I tend to make extra glaze as I pour about 1/2 of it on the tenderloins before cooking. This recipe came from Rose Reisman's Secret for Permanent Weight Loss Cookbook.
Provided by heather in Ont
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F Line a baking pan with parchment paper.
- In a hot non-stick grill pan or skillet sprayed with vegetable spray, sear the tenderloin for about 2 minutes per side or just until browned. Place in the prepared baking pan.
- To make the glaze, combine the 8 ingredients listed for the glaze until smooth. Spoon 1/4 cup of the glaze over the tenderloins and bake for about 20 minutes or until the internal temperature reaches 145 F for medium.
- Reheat the remaining glaze. Slice the tenderloin and serve with the glaze. Garnish with chopped parsley and diced apricots.
Nutrition Facts : Calories 359.6, Fat 12.7, SaturatedFat 3.7, Cholesterol 112.3, Sodium 167.2, Carbohydrate 25.2, Fiber 0.9, Sugar 18.4, Protein 35.9
MUSTARD-GLAZED PORK TENDERLOIN
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Provided by Marian Burros
Categories dinner, easy, quick, steaks and chops, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the tenderloins dry with paper towels.
- Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
- Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
- Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams
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