SOUTHWESTERN-STYLE ROTISSERIE PORK TENDERLOIN RECIPE
This rotisserie pork loin recipe has a great Southwestern kick. This dish is best complemented by a side of grilled vegetables.
Provided by Derrick Riches
Categories Entree
Time 2h50m
Yield 4
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Place tenderloins in a resealable plastic bag.
- Combine remaining ingredients-crushed garlic cloves, oil, chili powder, cumin, onion powder, salt, and pepper-and pour into bag.
- Coat tenderloins entirely with the mixture. Seal bag and refrigerate for 2 to 12 hours.
- Follow grill instructions to place tenderloins securely on the spit.
- Turn on rotisserie and grill roasts over indirect heat for 30 minutes or until internal temperature is 145 F/62 C.
- Let the meat rest 8 to 10 minutes before slicing.
Nutrition Facts : Calories 297 kcal, Carbohydrate 3 g, Cholesterol 124 mg, Fiber 1 g, Protein 45 g, SaturatedFat 3 g, Sodium 486 mg, Sugar 0 g, Fat 11 g, ServingSize Serves 4, UnsaturatedFat 0 g
PORK TENDERLOIN WITH PEPPERCORN GRAVY
A quick, easy and delicious pork tenderloin recipe, quickly cooked in the oven and served with a peppercorn gravy.
Provided by Jennifer
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 425F.
- Prepare the pork tenderloin by removing the silver skin and any visible fat. Season with some salt and set aside.
- Heat an oven-proof skillet on the stove-top over medium-high heat. Add a splash of olive oil and heat. Add the pork tenderloin and cook, turning as needed, until it is seared and golden on all sides.
- Place skillet with the pork into the preheated oven and cook until the pork reaches an internal temperature of 145F, when measured in the thickest part of the meat, about 20-25 minutes.
- While pork is cooking, gather and measure out your sauce ingredients and have handy.
- Remove skillet from oven. Remove pork to to a cutting board to rest and loosely tent with a piece of aluminum foil.
- Place the hot skillet back on the stovetop over medium-high heat. To the skillet, add butter and melt, scraping up in bits in the bottom of the pan. Add the onions and peppercorns and stir until the onions are starting to colour, about 1 minute. Add the wine and cook, stirring, until mostly evaporated, about 1 minute. Add the broth, Dijon mustard and thyme. Reduce heat to medium and allow sauce to simmer/reduce for a few minutes to blend the flavours and reduce slightly. Add cream, if using and stir to combine and warm through. Taste the sauce and season with salt, as needed. To thicken the gravy, combine cornstarch and water in a small bowl, stirring until smooth. Add a bit at a time to your hot gravy, stirring well after each addition, until desired thickness is achieved.
- Cut pork tenderloin into slices and spoon hot gravy over-top, to serve.
Nutrition Facts : Calories 600 kcal, Carbohydrate 14 g, Protein 72 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 258 mg, Sodium 520 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
PORK TENDERLOIN WITH MUSHROOM PAN SAUCE
This dish comes together very quickly. The sauce is so scrumptious! Serve it with something like rice or mashed potatoes so as not to leave a drop behind.
Provided by Irmgard
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle the pork with salt and pepper.
- In a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the pork all over.
- Transfer to a foil-lined baking sheet; roast in a 400 degree F oven until the juices run clear when the pork is pierced, about 18 minutes.
- Transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing.
- Meanwhile, in the same skillet, heat the remaining oil over medium-high heat.
- Saute the shallots until softened, about 3 minutes.
- Add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes.
- Add the wine and cook until evaporated, stirring and scraping up any brown bits.
- Add the broth and cook for 5 minutes.
- Mix the butter with the flour and add to the sauce along with the parsley.
- Simmer, stirring, until thickened.
- Stir any juices from the pork into the sauce.
- Serve with the pork.
PORK TENDERLOIN WITH GRAVY
"I recently began experimenting with pork and came up with this easy dish, which has turned out to be a favorite," writes Marilyn McGee of Tulsa, Oklahoma. "I like to vary it occasionally by using lemon-pepper or garlic-seasoned tenderloin for added flavor."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. Stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.
Nutrition Facts : Calories 577 calories, Fat 35g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 2535mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 3g fiber), Protein 44g protein.
PORK TENDERLOIN WITH DRESSING AND PAN GRAVY
Dressings (a.k.a. stuffings) are super-simple to make and don't need to be reserved just for the holidays. They're perfect any time of year and easy to make. This easy combo of roasted pork tenderloin, pan gravy and a quick dressing makes for a special dinner or date-night meal (with leftovers) that's ready in under an hour.
Provided by Jet Tila
Categories main-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 21
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.
ROASTED LOIN OF PORK WITH PAN GRAVY
Juicy, tender pork covered in a pan gravy that is packed with flavor. Great to serve to guests! My mother-in-law who can't cook demanded I teach her how to make this! Substitute chicken stock for pork stock in the gravy, if you wish.
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 2h30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
- With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
- Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
- Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
- While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.
Nutrition Facts : Calories 354.4 calories, Carbohydrate 8.3 g, Cholesterol 119.4 mg, Fat 17.1 g, Fiber 1.5 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 200.3 mg, Sugar 2.2 g
PORK TENDERLOIN WITH GRAVY
Make and share this Pork Tenderloin With Gravy recipe from Food.com.
Provided by Alskann
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl,combine the first five ingredients until blended; set aside.
- In a large skillet, brown pork in oil on all sides.
- Stir in the gravy mixture, mushrooms and onion.
- Bring to a boil.
- Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender.
- Serve over rice.
Nutrition Facts : Calories 590, Fat 29, SaturatedFat 4.3, Cholesterol 0.4, Sodium 2098.3, Carbohydrate 71.2, Fiber 3.1, Sugar 5.1, Protein 12.8
PORK TENDERLOIN WITH STUFFING
For an impressive entree that goes together with ease, you must try my Mom's tenderloin. Sauteed veggies keep the bread stuffing moist, and the pork is so flavorful. -Lois Frazee, Gardnerville, Nevada
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine the bread cubes, celery mixture, salt and pepper; set aside., Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/2-in. thickness. In a large skillet, brown pork in oil on all sides over medium-high heat., Spoon stuffing onto one tenderloin. Top with the second tenderloin; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, until a thermometer inserted into meat reads 145°, 20-30 minutes. Let meat stand for 5 minutes before slicing.
Nutrition Facts : Calories 263 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 477mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
FRIED PORK TENDERLOIN AND SAWMILL GRAVY
Steps:
- Slice the pork tenderloin into 3/4 inch thick pieces.
- In a shallow bowl, mix together all purpose flour, seasoned salt and black pepper until blended. Reserve 1/4 cup for the gravy and set aside.
- Use the remaining 1/2 cup to dust both sides of the sliced pork tenderloin.
- Heat 1/4 cup of olive oil and 3 Tbsp of butter in a large skillet over medium-high heat.
- Brown the tenderloin in batches cooking for around 4 minutes on each side. Adjust depending on thickness. Remove to a platter and keep warm.
- To make grav: Reserve 2 Tbsp of pan drippings and add 3 Tbsp of butter.
- Sprinkle the 1/4 cup reserved flour into the pan and stir to combine. Cook for about 1 minute scraping any brown bits from bottom of pan.
- Gradually whisk in the milk, tarragon and poultry seasoning.
- After all of the milk has been added, bring to a boil to thicken, then immediately lower the heat whisking constantly. Let the gravy slowly bubble for 5 minutes, stirring occasionally, over low heat. Adjust salt and black pepper to your taste.
- You may adjust the consistency adding more milk to thin, if desired. Serve immediately drizzled over pork tenderloin.
Nutrition Facts : ServingSize 1 serving, Calories 523 kcal, Carbohydrate 16 g, Protein 44 g, Fat 31 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 162 mg, Sodium 626 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 16 g
STUFFED PORK TENDERLOIN WITH APPLE BOURBON GRAVY
This Stuffed Pork Tenderloin with Apple Bourbon Gravy is the perfect alternative to a huge turkey on your holiday menu!
Provided by The Chunky Chef
Categories Main Course
Time 1h15m
Number Of Ingredients 29
Steps:
- Heat a large oven safe skillet (I prefer cast iron), over MED LOW heat. Add bacon pieces and cook until crisp. Remove with a slotted spoon to a paper towel lined plate.
- To the same skillet, add onion, apple, garlic, salt and pepper. Cook, stirring often, for 3-5 minutes, until softened.
- Stir in sage, rosemary and thyme, and remove mixture to the plate with the bacon.
- Wipe out skillet, but no need to wash. Set aside for now.
- Add tenderloin to a cutting board. Hold your knife parallel to the board and carefully slice the pork from right to left (if you're a righty), until you're about 1/2 an inch away from the opposite side.
- Open the tenderloin up like a book, then cover with plastic wrap or wax paper and pound with the flat side of a meat mallet until the whole tenderloin is about 1/2 an inch thick.
- Remove plastic wrap, and spread stuffing mixture evenly over the surface of the meat, leaving a small border all the way around.
- Start with a long edge, and roll the meat up into a tight log shape, pushing any stuffing back in that falls out of the ends.
- Secure the ends with several toothpicks, keeping them all pointing the same way. Take note of how many you used, so you can make sure you take that same amount back out at the end of cooking!
- Combine rub ingredients in a small bowl, then rub evenly over the entire surface of the tenderloin, being careful not to poke yourself on the toothpicks.
- Preheat oven to 400°F.
- Add 2 Tbsp to cast iron skillet from earlier, and heat over MED HIGH heat. Once oil is hot, add tenderloin, toothpick side down, and sear for 1-2 minutes per side, until golden brown.
- Transfer the skillet to the preheated oven for about 20 minutes, or until an instant read thermometer reads 140-145°F.
- Transfer pork to a cutting board and let rest for about 10 minutes.
- While meat is resting, transfer skillet back to the stovetop and heat over MED/MED HIGH heat. There should be drippings in the skillet from cooking the pork, drain off some if needed, so that you have about 1/4 - 1/3 cup left... those add great flavor.
- Add bourbon and use a wooden spoon to scrape the bottom of the pan, loosening any browned bits.
- Pour in chicken stock, apple cider, mustard, salt, pepper, and onion powder, and bring to a low boil.
- In a small mixing bowl, combine cold water and cornstarch and whisk together until smooth.
- Pour cornstarch mixture into the boiling liquid, whisking as you add it.
- Reduce heat to MED LOW and simmer, stirring often, until gravy has thickened to your liking.
- Remove from heat and add cold butter, whisking as it melts into the gravy.
- Slice tenderloin into 1/2-3/4" rings, and drizzle gravy over the slices.
- Serve with additional gravy on the side.
Nutrition Facts : Calories 315 kcal, Carbohydrate 13 g, Protein 26 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 84 mg, Sodium 531 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving
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- Heat a skillet over medium heat and add the oil. Add the pork tenderloin and cook for 5 minutes on each of the four sides. The pork should be browning on all sides during this time, but make sure the brown bits in the pan aren’t burning.
- Add the garlic and thyme to the pan, then add the white wine, scraping all the brown bits off the bottom of the pan. Keep cooking the pork gently over medium heat, until it reaches an internal temperature of 145 degrees F, which should take approximately 10 more minutes*. Remove the pork to a cutting board and let it sit while you finish the gravy.
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- Stir in flour to butter and let brown for one minute, stirring frequently. This creates what's called a roux.
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- You will need a pan to roast the meat, either a roasting pan or a 9x13 pan, and a pan to saute the vegetables.
- Lay the pork tenderloins onto a cutting board, and cut the pieces lengthwise down the middle to butterfly each tenderloin (see photo) by making approximately a 2 inch incision, unfold the tenderloin like a book.
- Drizzle about 1-2 tablespoons of olive oil on the inside surface of the meat, sprinkle generously with salt and pepper. Set aside until ready to stuff tenderloins.
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- Combine garlic powder, thyme, rosemary, oregano, salt and pepper in a small bowl to create dry rub mixture.
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5/5 (1)Estimated Reading Time 2 minsCategory Pork
- Place pork on baking sheet. Using a sharp knife, cut a slit lengthwise down the center of pork, about 3/4 of the way through, being careful not to cut all the way through. (See photo.)
- In a small bowl, combine oil, garlic, onion powder, salt, and pepper; mix well. Rub mixture over pork. Spoon stuffing into the slit, packing lightly with your fingers.
- Roast about 25 minutes, or until pork is medium (145 degrees). Let rest 5 minutes, before cutting into 1-1/2-inch slices. Serve immediately.
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- Mix about a quarter cup of flour, some salt and pepper and perhaps some dried herbs in a shallow bowl or plate and dredge each piece in the flour. A light coat works best. Save the seasoned flour to use in the gravy.
- In a large skillet, heat a quarter cup of olive oil over high heat. Place the medallions in the pan without crowding them and leave them alone to brown. Turn them when they are a nice golden brown color and brown the other side. The idea is to sear the outside of the meat rather than cook it all the way through. When both sides are nicely browned, remove the medallions to a plate and let them set while you make the gravy.
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- Prepare pork as follows; If using a boneless loin, cut it in half lengthwise and pound it down to 1/2-inch thickness. Pork tenderloins generally come in 2 pieces so pound each piece down to 1/2-inch thickness.
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