PORK TENDERLOIN WITH SWEET BALSAMIC PLUM SAUCE
Pork Tenderloin is roasted in the oven, and then coated with Sweet Balsamic Plum Sauce. Only 6 ingredients! The sticky plum reduction glaze is made with fresh plums, honey, and balsamic vinegar.
Provided by Julia
Categories Main Course
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 F.
- Trim pork tenderloin of any silver skin. Rub all of tenderloin all over with olive oil. Spoon the Monreal seasoning (or salt and pepper, or other favorite rub) over the tenderloin and spread it to cover the entire cut of meat from all sides.
- Place the pork tenderloin in a roasting pan, cover loosely with aluminum foil and bake for 30-40 minutes in a preheated oven at 425 F, until the tenderloin is cooked through and pale pink in the center, or until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C). Depending on your oven, you might have to cook pork longer than 30-40 minutes.
- Remove the pork tenderloin from the oven and slice in the center to check for desired doneness - if it's too pink for you, cover the pan with foil and let it sit for 10-15 minutes on the counter (the pork will continue cooking in its own heat).
- When ready to serve, slice the pork into 1-inch slices.
- In a medium size skillet, combine cubed plums, balsamic vinegar and honey and bring to boil.
- Reduce to simmer (but so that it's still boiling on lower heat) and cook, stirring occasionally, for 10-15 minutes, uncovered, to reduce the sauce. The plums should soften and release juices.
- Remove from heat, cover and let it sit for another 10 minutes, covered, before serving, - that will help the sauce to thicken.
- Spoon the plum sauce over the sliced pork tenderloin.
Nutrition Facts : Calories 305 kcal, Carbohydrate 23 g, Protein 28 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 88 mg, Sodium 73 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
PORK TENDERLOIN WITH BALSAMIC ONIONS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rimmed baking sheet on the middle oven rack and preheat to 450˚ F. Toss the brussels sprouts and potatoes with 1 1/2 tablespoons olive oil and 2 smashed garlic cloves in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, 25 to 30 minutes.
- Meanwhile, season the pork all over with salt and pepper, then rub with the rosemary and grated garlic. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 6 minutes. Transfer the pork to a small baking sheet (reserve the skillet) and roast in the oven until cooked through, 10 to 12 minutes. Remove to a cutting board. Let rest 5 minutes, then slice against the grain.
- Meanwhile, add the remaining 1/2 tablespoon olive oil to the reserved skillet; heat over medium-high heat. Add the red onions and a big pinch of salt and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Reduce the heat to medium and add the balsamic vinegar, 1/2 cup water and the sugar. Simmer, stirring occasionally, until the sauce thickens, 8 to 10 minutes; season with salt and pepper.
- Divide the pork, onions and roasted vegetables among plates. Sprinkle with the parsley.
Nutrition Facts : Calories 460, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 92 milligrams, Sodium 509 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 36 grams, Sugar 12 grams
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.
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.
BEST BALSAMIC MARINATED PORK TENDERLOIN
Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.
Provided by maryjmohler
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 6h45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
- Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
- While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.
Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g
ROASTED PORK TENDERLOIN WITH FRESH PLUM SAUCE
When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting. You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
- Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
- Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
- Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
- Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 22.5 g, Cholesterol 103.6 mg, Fat 14.5 g, Fiber 2.4 g, Protein 37.4 g, SaturatedFat 4.2 g, Sodium 182.4 mg, Sugar 11.6 g
PORK TENDERLOIN WITH ROASTED PLUMS
The unmistakable pairing of pork and fruit takes a new spin in this recipe inspired by a recipe from Eating Well magazine. Here the roasted plums are contrasted with a savory combination of peppercorns, balsamic vinegar and rosemary that will transport you to the rolling hills of Italy in less than an hour. Using pork tenderloins helps make this both fast as well as healthy. Serve with mashed potatoes and green beans for rapture on a plate.
Provided by justcallmetoni
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Trim the pork tenderloin of any excess fat. Use a mortar and pestle to crush the peppercorns, marjoram, rosemary and garlic powder together. Sprinkle the spices around the meat and wrap in plastic wrap. Set aside for up to 15 minutes. (If you are going to let this rest longer, place in fridge and remove 15 minutes before cooking.).
- To roast plums, place the fruit skin side to the bottom of the pan and leaves from 2 rosemary sprigs in an 8-inch-square baking dish.
- Whisk water, balsamic vinegar, 4 tablespoons sugar and peppercorns in a small bowl until the sugar dissolves. Scrape seeds from vanilla bean; add the seeds and bean to the vinegar mixture. Pour the mixture over the plums. Sprinkle with the remaining 2 tablespoons (turbinado or white) sugar.
- Roast the plums, uncovered, until tender and beginning to break down, 20 to 25 minutes.
- Once the meat has sat for 15 minutes, heat olive oil in a cast iron skillet (or another oven proof pan). Cook the meat for 5-6 minutes turning so that all sides of the tenderloin are browned. Place skillet in the oven and cook until the meat reaches 155 degrees, about 12-15 minutes. Once done, remove the pork from the oven and let rest for 10 minutes. (In that time the meat will reach the desired 160 degrees.).
- Once the plums are done roasting, discard the rosemary and the vanilla bean. Strain the roasting liquid into a small saucepan and bring to a boil. Reduce heat to medium-high and cook until reduced to 1/2 cup, 6 to 8 minutes. Whilst reducing the sauce tent the plums with foil over the roasting pan. (I would suggest not starting your reduction until the meat is cooked and resting.).
- After the meat has rested, carve on the diagonal into slices about 1/4 to 3/8 inch thick.
- To serve place a quarter of plums onto the plate. Place the pork on top and drizzle with the balsamic reduction. Garnish with additional rosemary if desired.
Nutrition Facts : Calories 237.6, Fat 8.8, SaturatedFat 2.5, Cholesterol 74.8, Sodium 58.1, Carbohydrate 15.8, Fiber 2.7, Sugar 11.3, Protein 24.6
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.
LINDA'S BALSAMIC REDUCTION SAUCE FOR BEEF, PORK, AND LAMB
This reduction is great with beef, pork or lamb. If you want just that little extra something to make your meal a "Gourmet Delight", make this sauce to drizzle over your meat. It's WONDERFUL and full of flavor! WOW! Please Note: If you don't like sweetness to your sauce, reduce or omit the brown sugar.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a small pan combine vinegar, sugar, rosemary, and garlic. Bring to a boil, then reduce heat to low.
- Simmer 10-15 minutes to thicken sauce, and reduce by 2/3.
- Remove crushed garlic.
- Add butter pats one at at time, mixing them each in well. (Butter gives the sauce a nice flavor and sheen).
- Drizzle sauce over prepared meat.
Nutrition Facts : Calories 100.3, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 46.1, Carbohydrate 12.6, Fiber 0.1, Sugar 11.8, Protein 0.2
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