PORK TENDERLOIN WITH APPLES AND GRAPES
Provided by Pierre Franey
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the tenderloins with salt and pepper to taste. Cut each apple into quarters. Peel the quarters and core them.
- Blend the flour with the cumin and dredge the tenderloins in the mixture. Heat the oil over medium high heat in a heavy skillet and add the tenderloins. Cook, turning the pieces so they brown evenly on all sides, about 5 minutes.
- Pour off the fat from the pan and add the apples and onions around the meat. Cook and stir about 3 minutes. Add the vinegar, chicken broth, honey and the tomato paste. Bring to a simmer stirring and cover tightly. Cook about 15 minutes. Add the grapes and cook for 5 minutes longer.
- Slice the pork on the bias and serve with the apples and grapes and some sauce over each serving.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 3 grams, Sodium 900 milligrams, Sugar 23 grams, TransFat 0 grams
PORK TENDERLOIN WITH ROASTED GRAPES AND MASHED SWEET POTATOES
Steps:
- For the Pork Tenderloin with Roasted Grapes: Preheat the oven to 375 degrees F.
- Cook the bacon lardon in a large skillet over medium heat until crisp, 5 to 6 minutes. Use a slotted spoon to remove the bacon and drain on a towel-lined plate. Reserve the bacon for the potatoes. Reserve the skillet with bacon fat to cook the pork.
- Toast the fennel seeds in a small skillet over medium heat until fragrant, about 2 to 3 minutes. Transfer to a spice grinder and grind into a fine powder.
- Season the pork generously with salt and pepper. Return the large skillet with bacon fat to medium-high heat. Place the pork in the pan and cook on all sides until rich golden brown, about 8 minutes. Remove the pork from the pan, dust the pork with the toasted ground fennel seeds, and place on a sheet pan fitted with a rack. Roast in the oven until the internal temperature reaches 150 degrees F, about 14 minutes. Allow to rest 10 minutes until ready to serve.
- Drain the fat from the skillet and place over medium-low heat. Add the extra-virgin olive oil and shallots and cook until softened, about 2 minutes. Season with salt then pour in the port and scrape with a wooden spoon to release the bits from the bottom of the pan. Add the grapes and cook the grapes until they split and let out their juices, about 10 minutes.
- Add half of the chicken stock, let it reduce slightly, then add the remaining stock and let cook until sauce is reduced by half and thickened, 8 to 10 minutes. Taste and re-season if needed.
- For the Mashed Sweet Potatoes: Add the sweet potatoes to a large pot and cover with cool water. Bring to a boil and cook until tender, about 15 minutes. Drain and return the cooked potatoes to the pot.
- Add the heavy cream and butter and combine with a hand mixer until smooth. Mash with a potato masher. Add the brown sugar, heavy cream and cumin and mix with a spatula to combine. Season to taste with salt. Add the cayenne, cumin, light brown sugar, reserved bacon and some salt and fold to combine.
- Slice the pork on a bias. Serve with the sweet potatoes and top with the grapes, sauce and chives.
PORK TENDERLOIN WITH APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Sprinkle the pork with the pumpkin pie spice, 1/2 teaspoon salt, and pepper to taste. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 6 minutes.
- Halve the apples and scoop out the cores. Cut 1/2 tablespoon butter into 4 pieces; put a piece in each apple half. Sprinkle with half of the shallot and a pinch of salt. Add the apples to the skillet with the pork, cut-side up, and transfer to the oven. Roast until a meat thermometer registers 145 degrees F, about 25 minutes.
- Meanwhile, combine 1 3/4 cups water, the remaining shallot and a pinch of salt in a saucepan; bring to a boil. Add the barley, cover and cook over low heat until the water is absorbed, 12 minutes. Add the parsley.
- Transfer the pork and apples to a cutting board. Return the skillet to medium-high heat and add the cider, vinegar and 1/4 cup water; simmer, stirring, 2 minutes. Stir in the remaining 1 tablespoon butter. Slice the pork and serve with the pan sauce, apples and barley.
PORK TENDERLOIN WITH APPLES
Pork tenderloin is cooked on the stovetop and covered with crisp apples in a wine sauce. Would work well with boneless chicken breast or pork chops as well.
Provided by CupcakeSparkles11
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat the olive oil in a skillet over medium-high heat. Season the pork tenderloin halves with salt and pepper to taste, then cook in the hot oil until evenly browned on all sides, about 8 minutes. Reduce the heat to medium-low, and cook until the pork is no longer pink in the center, turning occasionally, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Place the pork onto a plate, cover with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
- While the pork is resting, pour the wine into the pan; bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Simmer for 2 minutes, then add the apples, chicken stock, vinegar, cinnamon, nutmeg, brown sugar, and nutmeg. Cook and stir until the apples are tender, about 10 minutes. Stir cornstarch mixture into the simmering sauce to thicken. Cook and stir 1 minute more until the sauce thickens and is no longer cloudy.
- Slice the pork tenderloin into 1/4 inch thick slices, and arrange on a serving platter. Pour the apple sauce over meat to serve.
Nutrition Facts : Calories 213.4 calories, Carbohydrate 13.2 g, Cholesterol 49.2 mg, Fat 6.3 g, Fiber 1.9 g, Protein 17.9 g, SaturatedFat 1.5 g, Sodium 128.4 mg, Sugar 9 g
APPLE-ONION PORK TENDERLOIN
This slightly sweet and tender pork tenderloin with apples is quick enough to make for a weeknight, but I often serve it on special occasions. It tastes amazing served with mashed potatoes or over egg noodles. -Trisha Kruse, Eagle, ID
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In an ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Brown tenderloin halves on all sides; remove pan from heat. Spread pork with mustard; roast in oven until a thermometer reads 145°, 15-20 minutes., Meanwhile, in another skillet, heat remaining oil over medium heat; saute apples and onion 7 minutes. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, until apples and onion are tender, 5-8 minutes. Stir in salt and pepper., Remove pork from oven; let stand 5 minutes before slicing. Serve with apple mixture.
Nutrition Facts : Calories 294 calories, Fat 12g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 218mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
ROAST PORK WITH APPLES & MUSTARD
Tangy apples and hot mustard ensure this dish is packed full of punchy flavours
Provided by Jenny White
Categories Dinner, Main course
Time 50m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat half the oil in a large frying pan. Core and cut the apples into wedges, then cook for about 10 mins until caramelised and softened. Remove from the pan and set aside. Heat the remaining oil. Fry the pork on each side for 2 mins. Add the stock and mustard to the pan, then bubble for 5 mins or until the pork is cooked through. Return the apples to the pan with the sage and cook for 1 min more.
- Remove from the heat and stir in the crème fraîche and some seasoning.
Nutrition Facts : Calories 246 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 0.39 milligram of sodium
PORK MEDALLIONS WITH GRAPES AND PEARL ONIONS
This recipe is from my good friend, Ginny, who is an excellent cook. You can change the fruit with the season for this recipe: Peaches would be good in early summer; fresh figs in late summer; apples and pears in the winter. The one thing you need to calibrate is the time it takes for the fruits to cook; so add the fruit earlier if you're using apples or pears, or later if you're using peaches or figs. To Make Ahead: Prepare Steps 1-3 and freeze until ready to use. Defrost pork chops overnight, reheat, and then complete Step 4.
Provided by Maureen in MA
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a medium pot of salted water to boil, add the onions, and cook until almost tender but not falling apart (about 8-10 minutes). Drain and set aside, reserving 1 cup of the onion-cooking broth.
- Cut each pork tenderloin into 6 chunks. With a meat mallet, pound each to a thickness of about 1/2 inch.
- In a large skillet, over medium heat, melt 2 tbsp of the butter in the olive oil. Spread flour on a plate for dredging. Season the pork with 1/2 tsp of salt, and lightly dredge it in the flour. Brown the pork on both sides, about 2 minutes per side, and remove to a plate.
- Add the onions to the skillet, and let them cook a few minutes until lightly carmelized. Add the white wine, and bring to a boil. Once the wine is almost reduced, add the sage, the reserved onion-cooking broth, and the remaining 1/2 tsp of salt. Let the sauce simmer for a few minutes, until it is reduced by almost half. Whisk in the vinegar and the remaining 2 tbsp of butter. Add the pork back to the skillet with the grapes, and simmer until the sauce is thickened and grapes just begin to soften (about 3-4 minutes).
Nutrition Facts : Calories 499, Fat 18.6, SaturatedFat 7.6, Cholesterol 129.8, Sodium 487.7, Carbohydrate 40.3, Fiber 4.5, Sugar 15.8, Protein 39.2
ROASTED PORK TENDERLOIN WITH GRAPES AND SAGE
We're big fans of sear-roasting; it ensures that the meat achieves a golden crust and a juicy, moist interior. We love how the sage leaves add a bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Tuck 6 sage leaves under kitchen twine and season pork with salt and pepper.
- Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides until golden, about 8 minutes, then remove from heat and set aside. Add remaining oil to pan with grapes, shallot, and remaining sage. Season with salt and pepper. Nest pork in center of pan.
- Transfer pan to oven and roast until pork reaches 145 degrees on an instant-read thermometer, about 15 minutes. Remove pork and let stand 10 minutes before slicing.
- Stir vinegar into grape mixture. Spoon grape mixture over pork and serve with couscous.
Nutrition Facts : Calories 386 g, Cholesterol 92 g, Fat 10 g, Fiber 2 g, Protein 34 g, SaturatedFat 2 g, Sodium 122 g
PORK TENDERLOIN AND APPLES
Apples paired with pork is a classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Lay a thyme sprig on either side of the pork tenderloin. Fold up tail end, using kitchen twine to truss every inch. Season with salt and pepper.
- Heat olive oil and butter in an ovenproof skillet over high heat. Sear pork until brown, about 2 minutes per side. At the same time, brown apples, cut side down. Turn apples over; transfer skillet to oven, and roast until the internal temperature of the meat, when taken with a meat thermometer, is 145 degrees for medium and 150 degrees for medium well, about 10 minutes.
- Remove meat to a cutting board, and let rest 10 minutes; reserve apples in a bowl. Return skillet to stovetop; deglaze skillet with apple cider, and reduce by half, about 2 minutes. Stir in vinegar, reduce 1 minute longer.
- Remove kitchen twine from tenderloins, and slice into 3/8-inch medallions. Place cabbage on platter, arrange pork medallions over cabbage, and top with apple halves and sauce. Garnish with thyme sprigs. Serve hot.
PORK TENDERLOIN WITH APPLES AND ONIONS
This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
- Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
- Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
- Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
- Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
- Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
- Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
- Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 12.8 g, Cholesterol 103.5 mg, Fat 12.9 g, Fiber 2 g, Protein 36 g, SaturatedFat 3.8 g, Sodium 562.7 mg, Sugar 8.8 g
APPLE CINNAMON PORK TENDERLOIN
This meal is simple to make and delicious. A great substitution at Christmas if you don't want the labour of preparing a turkey dinner. Using dried cranberries instead of raisins adds great colour to the dish. I use the ingredient amounts and cooking times as estimates and vary them to suit the size of the pork tenderloin. I sometimes also add some fruity wine vinegar to the apple mixture for some added flavour.
Provided by Rooster 1
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Place the tenderloin in a roasting pan or casserole dish (I use cooking spray first to make clean up easier).
- Combine the remaining ingredients together and stir.
- Spoon the apple mixture around the tenderloin, cover and bake for 30 minutes.
- Remove the lid and spoon the apple mix over top of the tenderloin.
- Place back in the oven and bake 15 to 20 minutes or until tenderloin registers at least 155 to 160 degrees on a meat thermometer.
Nutrition Facts : Calories 227.9, Fat 4.2, SaturatedFat 1.4, Cholesterol 73.7, Sodium 62.3, Carbohydrate 23.9, Fiber 2.7, Sugar 16.3, Protein 23.7
PORK TENDERLOIN WITH APPLES
Provided by Barbara Kafka
Categories dinner, weekday, roasts, main course
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 500 degrees.
- Place tenderloins in roasting pan 14 by 12 by 2 inches. Season with salt and pepper to taste. Rub each with 1 1/2 teaspoons mustard. Toss apples with lemon juice and oil and add to pan, spreading around and between tenderloins. Put pan on middle rack of oven. Roast 10 minutes. Turn tenderloins over and gently turn apple pieces with a metal spoon. Roast 12 minutes longer.
- Remove the tenderloins to a platter. Combine cream and mustard to taste and stir gently into the apples. Season with salt and pepper.
- Slice pork across grain into thin slices and serve with apples, which will have dissolved into a sauce.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 750 milligrams, Sugar 14 grams, TransFat 0 grams
PORK TENDERLOIN WITH ROASTED APPLES AND ONIONS
Steps:
- Preheat oven to 450°F. Season pork with salt and pepper.
- Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork; press fennel seeds into mustard. Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture.
- Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, about 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.
- Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.
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