Pan Seared Pork Tenderloin With Braised Turnips And Parmesan Food

JUICIEST BAKED PORK TENDERLOIN

Steps:

• Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
• Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
• Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
• Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
• Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
• Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
• Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
• For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
• Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
• Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
• After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
• Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
• Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.

BRAISED PORK WITH TURNIPS

Steps:

• Place a 12-inch skillet, preferably nonstick, over medium-high heat, and heat at least a minute. Add the oil and butter. When the butter foam subsides or the oil is hot, add the pork a few chunks at a time. When it is all in the skillet, turn the heat to high. Cook about 5 minutes, undisturbed, until the pork is nicely browned on one side. Turn each piece, return the heat to medium-high and cook about 3 minutes more.
• Add the turnip chunks, and shake the skillet so that the pork and turnips are all sitting in one layer, or nearly so. Cook another 3 or 4 minutes, or until turnips begin to brown. Add the liquid, and stir once or twice. Add salt, pepper and half the herb, turn heat to medium-low and cover skillet.
• Cook, stirring every 10 minutes, until both pork and turnips are quite tender, about 30 minutes. Remove the cover, and raise the heat to medium-high; boil the liquid until it is reduced to a syrupy glaze. Taste and add more salt and pepper if necessary; then, garnish with the remaining herb and serve.

PORK TENDERLOIN WITH DRESSING AND PAN GRAVY

Steps:

• For the dressing: Preheat the oven to 350 degrees F.
• Melt 4 tablespoons of the butter in a large ovenproof skillet over medium-high heat. Continue to cook until the butter begins to bubble and smoke. Add the onion and celery and cook, stirring, until softened, 1 to 2 minutes. Add the bread cubes and poultry seasoning to the skillet and stir and fold the bread to toast it, 3 to 4 minutes. The bread should start to brown and should smell amazing.
• Turn off the heat and drizzle in about 1 cup of the broth and fold it into the bread. Drizzle in enough more broth to moisten the dressing but not make it soggy. Taste and season with salt and pepper as needed. Once you're happy with the flavors, stir in the parsley and thyme.
• Dot the top of the dressing with the remaining 2 tablespoons butter. Cover the skillet with foil and bake for 20 minutes. Uncover and continue to bake until browned, about 10 minutes longer.
• For the pork: Preheat the oven to 350 degrees F. Sprinkle the tenderloin with the thyme, rosemary, salt and pepper. Press the seasonings firmly onto the pork.
• Heat a large cast-iron skillet or other ovenproof sauté pan over medium-high heat. Swirl in the oil. When the first wisp of white smoke appears, add the pork and sear until golden brown on all sides, about 8 minutes total.
• Transfer the skillet to the oven. Roast for 5 minutes, then flip the pork and return the skillet to the oven. Roast until an instant-read thermometer inserted into the thickest portion of the pork reaches 135 degrees F. Remove from the oven, transfer the pork to a cutting board and tent loosely with foil. Let rest until the internal temperature reaches 140 degrees F for a nice medium, 8 to 10 minutes. (If you want the pork a little more well done, remove from the oven at 140 degrees F and let rest until 145 degrees F.)
• For the quick gravy: Place the hot pan the pork cooked in back over medium-high heat. Toss in the butter and shallot and cook, stirring frequently, until the shallot is light brown and fragrant, 2 to 3 minutes. Stir in the flour, scraping any browned bits from the bottom of the pan. Stir for another minute, making a rough roux. Slowly stir in the cold broth. Bring to a boil, then reduce the heat so the gravy just simmers. Cook for about 1 minute, stirring constantly. Stir in the soy sauce and salt and pepper to taste. Finish by stirring in the cream.
• Slice the pork and serve it with the dressing and gravy, and garnish with chopped parsley.