Pork Tenderloin Grand Marnier Food

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Pan-Seared Pork Tenderloin with Braised Turnips and Parmesan image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon mustard powder
1 pork tenderloin, cut into 1-inch medallions (about 8)
Kosher salt
2 tablespoons canola oil
3 scallions, minced
2 cloves garlic, minced
1 cup turnip dice (1/4-inch), tops reserved
1/2 cup white wine
1 cup chicken stock
2 tablespoons unsalted butter
1/2 teaspoon fresh rosemary, minced
1/2 cup grated Parmigiano-Reggiano
Chopped fresh chives, for garnish


  • 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 image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon tri-color peppercorns
1 tablespoon kosher salt
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/2 teaspoon crushed red pepper, optional
1 1/2 to 2 pounds pork tenderloin (2 tenderloins)
2 tablespoons olive oil
3 tablespoons salted butter
2 cloves garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh parsley, plus more for garnish


  • 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 image

This is a classic French recipe. I won my wife's heart with this recipe. I like to serve this with mashed potates and steamed asparagus or broccoli. Enjoy.

Provided by Classic Chef

Categories     Pork

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 7

3 -4 lbs pork loin roast (boneless)
1 (8 ounce) can frozen orange juice
1 cup water
1 whole orange, peeled and sliced
3 ounces Grand Marnier (or to taste)
1 pint heavy whipping cream
1 1/2 teaspoons ground cloves


  • 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 image

For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.

Provided by Ina Garten

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 10

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper


  • 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.

Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams


Pork Tenderloin Grand Marnier image

Make and share this Pork Tenderloin Grand Marnier recipe from Food.com.

Provided by SuzieQue

Categories     Pork

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs pork tenderloin
1 egg, beaten
2 tablespoons sour cream
Italian breadcrumbs
2 cups mushrooms, sliced
1/4 cup butter, melted
1 small onion, finely chopped
1/2 cup Grand Marnier
1/2 cup dry white wine
1 pint heavy whipping cream
1/2 cup sliced shallot


  • 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.

Nutrition Facts : Calories 867.3, Fat 66.1, SaturatedFat 38.5, Cholesterol 390.7, Sodium 293.4, Carbohydrate 10.5, Fiber 0.7, Sugar 2.1, Protein 52.9



Categories     Marinade     Pork

Yield 6

Number Of Ingredients 9

One Packaged Pork Tenderloin
1 Red Onion
3 Cloves Garlic
1/4 C. extra light Olive Oil
1/2 C. Red Wine
1/4 C. Grand Marnier
1 T. Kosher Salt
1 C. Heavy Cream
3 T. Unsalted Butter


  • 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 image

So simple, but appears so impressive. Great to wow your guests! Can be frozen and cooked at a later date.

Provided by Zetty66

Categories     Pork

Time 40m

Yield 2 slices, 8 serving(s)

Number Of Ingredients 5

2 (1 lb) pork tenderloin
1/3 cup orange marmalade
3/4 cup dried cranberries
2 tablespoons honey
salt & pepper


  • 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 image

Make and share this Glazed Pork Tenderloin recipe from Food.com.

Provided by Brenda.

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 20

1 (3/4-1 1/2 lb) pork tenderloin, whole, butterflied
1/2 cup havarti cheese, grated
1/2 cup dried cranberries
2 tablespoons chives
2 tablespoons thyme
2 tablespoons basil
2 tablespoons marjoram
2 tablespoons rosemary
2 small garlic cloves, chopped
salt and pepper
24 inches kitchen twine
pan dripping
1 (16 ounce) can whole berry cranberry sauce
3 1/2 tablespoons orange liqueur (like grand marnier)
2 tablespoons orange juice concentrate, thawed
1 tablespoon fresh orange zest, chopped
1 teaspoon red wine vinegar
1/2 teaspoon salt
2 tablespoons unsalted butter
1/2 cup dried cranberries


  • 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.

Nutrition Facts : Calories 372.1, Fat 10.7, SaturatedFat 5.3, Cholesterol 71.4, Sodium 368.3, Carbohydrate 52.4, Fiber 3.1, Sugar 47.5, Protein 18.4


Spiced Pork Tenderloin image

Provided by Tarla Thiel

Categories     Dairy     Bake     Low Carb     Pork Tenderloin     Brandy     Summer     Bon Appétit     Pasadena     California

Yield Serves 2

Number Of Ingredients 9

1 teaspoon coarse salt
1 garlic clove, minced
1/2 teaspoon white pepper
1/4 teaspoon dried thyme, crumbled
Pinch of ground allspice
1 12-ounce pork tenderloin
2 tablespoons vegetable oil
1/2 cup milk (do not use lowfat or nonfat)
1/4 cup brandy


  • 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.

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  • In a small bowl whisk together the maple syrup, mustard, vinegar, soy sauce and Grand Marnier. Set aside. Sprinkle the pork tenderloin with kosher salt, pepper and granulated garlic on all sides. Sprinkle on rosemary if using. Rub with a little olive oil.
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