Pork Tenderloin Grand Marnier Food

PAN-SEARED PORK TENDERLOIN WITH BRAISED TURNIPS AND PARMESAN

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.

PERFECT PORK TENDERLOIN

Steps:

• For the pork tenderloin: Preheat the oven to 425 degrees F.
• Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
• Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
• Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
• For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
• Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

PORK LOIN ROAST WITH ORANGE AND GRAND MARNIER

Steps:

• Preheat oven to 300 degrees.
• Place roast in ungreased baking (roasting) pan, 9x11x2 or larger.
• Make enough slits in roast to accommodate number of orange slices.
• Push orange slices into slits.
• Pour defrosted orange juice over roast.
• Add water and mix well with orange juice in bottom of pan.
• Sprinkle roast with cloves.
• Bake at 300 degrees for approximately 2 hours, or until internal temperature is at 155 degrees.
• Baste with sauces every 30 minutes.
• Add water to sauce as necessary to prevent total evaporation.
• Remove roast from oven and place roast on serving platter.
• Reduce oven temperature to 200 degrees.
• Place roast back in oven.
• Place roasting pan (with sauces) on burner over medium high heat.
• Add heavy whipping cream (you may wish to add more Grand Marnier at this time for taste).
• Cook (stirring gently) until slightly thickened (you want a sauce not a gravy).
• Lower heat to simmer.
• Remove roast from oven and slice in 1/2 inch slices.
• Pour sauce into gravy boat and serve.

HERB-MARINATED PORK TENDERLOINS

Steps:

• Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
• Preheat the oven to 400 degrees F.
• Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

PORK TENDERLOIN GRAND MARNIER

Steps:

• Cut tenderloin into slices about 2" thick and pound to flatten into cutlets.
• Or save yourself the work and have your butcher do this for you.
• Mix the beaten egg and sour cream.
• Dip cutlets in the egg mixture and then the seasoned bread crumbs.
• Fry in hot oil/butter just a few minutes per side.
• Lay in bottom of casserole dish and cover with mushrooms.
• Blend the sauce ingredients and simmer for about 25 minutes.
• Pour over pork and mushrooms.
• Bake 40 minutes at 400 degrees.

GRAND PORK TENDERLOIN

Steps:

• Salt Tenderloins and place in Large Ziplock plastic bag. Chop Garlic and Onion and place in mixing bowl. Add Olive Oil (Extra Light Only), Grand Marnier and wine and mix. Pour mixture over Tenderloins and place ziplock bag in the Refrigerator for at least 4 hours but overnight would be better. Set gas grill to medium high. Remove Tenderloins from marinade and remove and onions or garlic that may be on the meat. Place on grill and cook turning frequently for about 17 minutes. ( Each grill differs but until the meat is pink inside). While meat is grilling bring marinade to a full boil in heavy pot and reduce by half. Add cream and and cook until thick. Add Butter in the end making sauce glossy and rich. Let your meat rest for at least 20 minutes. Slice and add sauce on each plate. YUMMY!

CRANBERRY ORANGE PORK TENDERLOIN

Steps:

• Combine the cranberries, orange marmalade, and honey.
• Cut a slit lengthwise in each of the tenderloins.
• Stuff the combined ingredients into the cavity created by the slit.
• Using kitchen string, tie the tenderloin closed.
• Sprinkle any remaining ingredients over the tenderloins and season with salt and pepper.
• Roast uncovered at 375°F for 30-45 minutes or until internal temperature reaches 150-160°F degrees.
• Let meat sit 5 minutes prior to removing string and slicing.

GLAZED PORK TENDERLOIN

Steps:

• TENDERLOIN:.
• Preheat oven to 325 degrees F.
• Salt and pepper both sides of the butterflied pork tenderloin.
• Mix together the cheese, 1/2 cup dried cranberries, herbs, and garlic.
• Fill tenderloin and wrap.
• Secure with twine.
• Place in a roasting pan seam side down. Roast until the internal temperature reads 160 degrees F (45-60 minutes depending on tenderloin size).
• Remove from oven; place the tenderloin on a plate to rest. In the meantime make the glaze.
• GLAZE:.
• Pour all of the juice out of the roasting pan and into a saucepan. Place on stovetop on medium high heat and bring to a boil.
• Cook for about 2 minutes or until slightly reduced.
• Add all glaze ingredients except the butter. Bring to a boil.
• Remove from heat, add the butter, stir until dissolved and sauce is glossy.
• Remove the twine from the tenderloin. Place the tenderloin on a serving platter. Pour glaze over pork and serve.

SPICED PORK TENDERLOIN

Steps:

• Combine salt, garlic, white pepper, thyme and allspice in small bowl. Rub salt mixture into pork. Wrap pork tenderloin in plastic wrap and refrigerate 4 hours or overnight.
• Preheat oven to 325°F. heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning occasionally, about 7 minutes. Place skillet with pork in oven and bake to desired doneness, about 30 minutes for medium. Transfer pork tenderloin to platter. Cover with foil and keep warm.
• Add milk and brandy to same skillet. Bring to boil over high heat. Continue boiling until liquid is reduced to 1/4 cup, scraping up any browned bits on bottom of pan, about 8 minutes. Slice pork and serve immediately with sauce.