APPLE AND MUSHROOM STUFFED ROASTED PORK LOIN
Apple and mushroom stuffed roasted pork loin is a recipe that makes a great alternative to the usual ham around the holidays.
Provided by The Bossy Kitchen
Categories Meat and Poultry
Time 2h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350F(180C).
- In a medium pan, melt the butter and add the chopped onion, mushrooms, and apple.
- Saute them for 2-3 minutes.
- Add the bread or the bread crumbs and mix.
- Season with salt, pepper, and nutmeg. Add the lemon zest.
- Remove the pan from the stove and set it aside.
- In the meantime, soak 6-7 toothpicks in water to prevent them from burning. Rinse the pork and pat dry.
- Then, make a 1-inch-deep incision down the length of the loin; do not cut all the way through. Open the meat like a book, so the meat lies flat.
- Cover the pork with plastic wrap and pound it with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. This will tenderize the meat and make it a bit easier to roll.
- Spread the apple and mushroom mixture over the surface of the pork loin.
- Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
- Meanwhile, preheat a large pan.
- Brush the pork loin roll with olive oil and season with salt and pepper.
- Place the meat in the pan and lightly brown all sides for 4-5 minutes.
- Transfer the meat to a baking pan.
- Deglaze the pan where you browned the meat with a cup of water or broth. Add salt and pepper to your taste and pour the sauce over the meat. Add the bay leaf to the sauce.
- Roast the pork loin for about 1 hour at 350F(180C) or until the temperature inside the thickest part of the meat is 155F(68C).
- Remove from the oven and let it rest for a few minutes.
- Slice and serve with your favorite vegetables.
Nutrition Facts : Calories 130 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 158 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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.
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 MUSHROOMS
Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough- people tend to come back for seconds!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.
Nutrition Facts :
MUSHROOM-STUFFED PORK TENDERLOIN
Pork tenderloin is filled with a flavorful mushroom stuffing in this pretty entree from our home economists.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings (1 cup sauce).
Number Of Ingredients 15
Steps:
- In a small saucepan, bring water and porcini mushrooms to a boil. Remove from the heat; let stand for 30 minutes. , Meanwhile, make a lengthwise slit down the center of the pork to within 1/2 in. of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten to 3/8-in. thickness. Remove plastic wrap; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside., Crumble the sausage into a large skillet; add 2 cups shiitake mushrooms and onion. Cook over medium heat until meat is no longer pink. Remove from the heat; stir in the bread crumbs, 3 teaspoons parsley, rosemary and sage., Drain porcini mushrooms, reserving liquid. Chop mushrooms; stir into sausage mixture along with 3 tablespoons soaking liquid. Spoon stuffing down center of pork; bring long sides over stuffing to close. Tie at 2-in. intervals with kitchen string; secure ends with toothpicks. , Place on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., For sauce, in a small saucepan, saute remaining shiitake mushrooms in butter until tender. Sprinkle with flour; stir until blended. Gradually add broth and 1/4 cup mushroom soaking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining salt, pepper and parsley. Serve with pork.
Nutrition Facts :
STUFFED PORK TENDERLOIN
I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.
Provided by ciaofraz
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
- Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
- Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g
MUSHROOM STUFFED PORK TENDERLOIN WITH BACON RECIPE
This spectacular Mushroom Stuffed Pork Tenderloin with Bacon will add a touch of elegance to any meal. It features a butterflied pork tenderloin stuffed with a mushroom and bacon filling, which is so delicious you could serve it as a side dish all by itself.
Provided by Sharon Rigsby
Categories Main Dish
Time 55m
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 350 degrees.
- Heat two tablespoons of olive oil in a large skillet over medium heat. Add bacon and cook until crisp, which should take about 8-10 minutes. Remove the bacon, drain and crumble. Set aside.
- Add the mushrooms to the pan and cook over medium-high heat until they are browned and any liquid has evaporated; this should take about ten to twelve minutes. Season the mushrooms with one-half teaspoon of salt and one-quarter teaspoon pepper.
- Add the bacon and minced garlic and cook for one minute. Remove the pan from the heat and stir in the breadcrumbs and all but two tablespoons of the parsley. Set aside and let cool.
- Use a sharp knife and carefully remove any fat or silver skin from the tenderloins. Silver skin is a thin pale silvery membrane, often rectangle in shape on a pork tenderloin. It is connective tissue and should be removed because it turns tough and chewy when cooked.
- To butterfly the tenderloins, use a sharp knife to make an incision down the length of the pork, stopping one-fourth an inch from the outside edge. Do not cut all the way through. Open the tenderloin like a book so that it lies flat. I also like to even up the ends if they look ragged.
- Cover the pork with plastic wrap or a gallon-size plastic bag and pound with the flat side of a meat mallet. You can also use a small cast-iron skillet or a rolling pin. Take your time and start from the middle of the pork and work your way outward until your pork is uniformly one-quarter to one-half an inch thick and about two times as wide. (It's hard to roll up the pork with the stuffing if it's any thicker.)
- Spread the mushroom mixture evenly over the butterflied tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with toothpicks. Then tie each tenderloin securely with kitchen string to hold it together.
- Brush the tenderloins with olive oil and season liberally with the rest of the salt and pepper. Wipe out the skillet you used to make the stuffing and place it back over medium-high heat. Sear both tenderloins for about two minutes on each side.
- Place the skillet in the oven and roast for approximately 20 minutes, or until a meat thermometer inserted into the thickest part of the pork registers 140 degrees F. Remove the pan from the oven and cover loosely with foil. Let the pork rest for at least ten minutes. While it rests, the temperature will continue to rise to 145 degrees F. because of carryover heating.
- While the meat rests, make the gremolata mixture in a small bowl by mixing three tablespoons of olive oil with two tablespoons of finely chopped parsley, the lemon zest, and salt and pepper to taste. Set aside.
- When ready to serve the pork, carefully remove the toothpicks and strings and cut them into one-inch-thick slices; before serving, top with the parsley mixture.
Nutrition Facts : Calories 206 kcal, Carbohydrate 6 g, Protein 16 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 164 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
PORK TENDERLOIN WITH MUSHROOM STUFFING AND PAN-SEARED ONION AND APPLES
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- In a large skillet, heat butter with oil over medium-high heat. Cook mushrooms and onions, stirring occasionally, for about 8 minutes or until liquid is evaporated. Add apple and carrot, cook for 1 minute. Remove from heat. Add bread crumbs, parsley, thyme, sage, salt, pepper. Combine well. Set aside. Cut each tenderloin lengthwise halfway through and open like a book. Place between plastic wrap or waxed paper. Using a meat pounder or rolling pin, pound to generous 1/4-inch thickness. Cut about 7 pieces of kitchen string into 15-inch lengths. Arrange crosswise about 11/2 inches apart in lightly greased roasting pan. Place 1 piece of meat in strings. With hands, press half of the stuffing over meat to cover surface. Top with second piece of meat, placing wide end over thin end of first piece. Tuck thin ends under and press firmly in place. Top with remaining stuffing and meat. Tie strings around roast, trimming any excess. Spread mustard all over roast. Arrange apple slices in lengthwise row on top, sprinkle with salt and pepper. Arrange thyme sprigs over top. Place in preheated 400 degree oven, reduce heat heat to 350 degree. Roast for 1 1/4 to 1 3/4 hours or until meat thermometer registers 160 degrees. Transfer to cutting board and cover with foil. Let stand for 10 minutes. Slice roast and arrange on platter, surround with Pan-Seared Onion and Apples.
- Cut uncored apples crosswise into scant 1/2-inch thick slices. Discard ends. Repeat with onion. In large skillet, heat 1/2 of the oil over medium heat. Sear apples and onion for 1 to 2 minutes per side or until browned, adding more oil if necessary.
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
PORK TENDERLOIN WITH MUSHROOMS AND ONIONS
Steps:
- Gather the ingredients.
- Slice the pork crosswise, about 3/4- to 1-inch in thickness.
- With the heel of your hand or a meat tenderizer, gently pound to make the medallions about 1/2-inch thick.
- In a large skillet or sauté pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-low heat.
- Saute the onions, stirring frequently until softened. Add the sugar and continue cooking-stirring frequently-for about 15 minutes.
- Add the mushrooms to the onion mixture, and continue cooking for about 5 minutes or until the mushrooms are tender and golden brown.
- Remove the onions and mushrooms to a plate and set aside.
- Sprinkle the pork with the salt and pepper; dredge in the flour. Add the remaining 1 tablespoon of butter and 1 tablespoon of oil to the skillet.
- Pan sear the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned.
- Add the wine and broth to the skillet along with the onion and mushroom mixture. Simmer, uncovered, for 2 minutes.
- Cover and reduce heat to low; cook for about 10 minutes longer.
- Serve the pork tenderloin with hot cooked rice, potatoes, or pasta.
Nutrition Facts : Calories 465 kcal, Carbohydrate 18 g, Cholesterol 140 mg, Fiber 2 g, Protein 47 g, SaturatedFat 7 g, Sodium 791 mg, Sugar 5 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g
PORK TENDERLOIN STUFFED WITH SAUSAGE AND SPINACH
You'll love this Pork tenderloin, stuffed with a combination of sausage, spinach, bread and mozzarella cheese served with a mushroom marsala sauce! It's a perfect date night dinner!
Provided by Chef Dennis Littley
Categories Entree
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees
Nutrition Facts : Calories 804 kcal, Carbohydrate 49 g, Protein 58 g, Fat 38 g, SaturatedFat 13 g, Cholesterol 193 mg, Sodium 1127 mg, Fiber 4 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 21 g, ServingSize 1 serving
ROASTED PORK TENDERLOIN WITH MUSHROOM SAUCE
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (220°C). In a large nonstick skillet, heat 1 tbsp (15 mL) oil over medium-high. Season pork all over with salt and pepper, if desired. Sear for 5-7 minutes, turning as needed, until browned all over. Transfer to a foil-lined baking sheet.
- Roast pork for 12-15 minutes or until cooked through. Tent with foil and rest for 5-10 minutes before slicing.
- Meanwhile, heat remaining oil in the same skillet over medium. Add mushrooms, onion, garlic and thyme; cook 4-6 minutes, stirring occasionally, or until mushrooms are lightly browned.
- Stir in soup, broth, and vinegar. Bring to simmer. Reduce heat and cook for 3-5 minutes, stirring often, or until thickened and smooth. Stir through chives.
- Slice pork and serve with mushroom sauce garnished with additional chives, if desired.
Nutrition Facts :
PORK TENDERLOIN WITH MUSHROOM STUFFING & PAN-SEARED ONION & APPL
Impress company or your family with this delicious entree! Its not as difficult as it appears & it can be prepared in advance!
Provided by CountryLady
Categories Pork
Time 3h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- STUFFING: In large skillet, heat butter and oil over medium-high heat; cook mushrooms and onions, stirring occasionally, until liquid is evaporated, about 8 minutes.
- Add apple and carrot; cook for 1 minute.
- Remove from heat.
- Add bread crumbs, parsley, thyme, sage, mustard, salt and pepper; mix well.
- Set aside.
- PORK: Cut each tenderloin lengthwise halfway through; open like a book.
- Place between plastic wrap or waxed paper; using meat pounder or rolling pin, pound to generous 1/4-inch thickness.
- Cut about 7 pieces of kitchen string into 15-inch lengths; arrange crosswise about 1 1/2 inches apart in lightly greased roasting pan.
- Place 1 piece of meat on strings.
- With hands, press half of the stuffing over meat to cover surface.
- Top with second piece of meat, placing wide end over thin end of first piece; tuck thin ends under and press firmly in place.
- Top with remaining stuffing and meat.
- Tie strings around roast, trimming any excess.
- Spread mustard all over roast.
- Arrange apple slices in lengthwise row on top; sprinkle with salt and pepper.
- Arrange thyme sprigs over top.
- Place in 400°F oven; reduce heat to 350°F and roast until meat thermometer registers 160°F, 1 1/4 to 1 3/4 hours.
- Transfer to cutting board; tent with foil.
- Let stand for 10 minutes.
- You can also make-ahead: Let cool, cover and refrigerate for up to 24 hours.
- GARNISH: Cut uncored apples crosswise into scant 1/2-inch thick slices.
- Discard ends.
- Repeat with onion.
- In large skillet, heat half of the oil over medium-high heat; sear apples and onion until browned, 1 to 2 minutes per side, adding more oil if necessary.
- Slice roast and arrange on platter; surround with Pan-Seared Onion and Apples.
Nutrition Facts : Calories 368.6, Fat 17.2, SaturatedFat 4.6, Cholesterol 90.5, Sodium 476.6, Carbohydrate 25.3, Fiber 4.5, Sugar 13.6, Protein 29.2
More about "pork tenderloin with mushroom stuffing pan seared onion appl food"
PORK TENDERLOIN WITH MUSHROOM STUFFING AND PAN-SEARED ...
From canadianliving.com
PORK TENDERLOIN WITH CARAMELIZED ONIONS RECIPE - PILLSBURY.COM
From pillsbury.com
MUSHROOM FILLED PORK TENDERLOIN - JO COOKS
From jocooks.com
4.6/5 (30)Total Time 1 hrServings 4Calories 238 per serving
- Heat 1 tbsp of the olive oil in skillet. Add chopped onion and saute until onion is translucent. Add chopped mushrooms and continue cooking for another 3 to 5 minutes. Season with salt and pepper and stir in oregano and rosemary. Set aside.
- Butterfly the pork loin, basically cut the pork down the center, without completely cutting through, so when you open the two halves they resemble a butterfly. Use your meat mallet to flatten it a bit.
- Take the mushroom mixture and spread it down the center of the pork loin and bring the 2 sides up. Use butcher strings to tie around the roll at 1 inch intervals.
PAN SEARED OVEN ROASTED PORK TENDERLOIN - 101 COOKING FOR TWO
From 101cookingfortwo.com
4.4/5 (204)Total Time 30 minsCategory Main CourseCalories 221 per serving
- Trim the pork tenderloin well. Remove the “silver skin” and any trim-able fat. Preheat over to 375° convection or 400° in a regular oven.
- Salt and pepper all sides. I like to use my Homemaked Seasoning 7:2:2 which also has garlic powder.
- 1-2 teaspoon vegetable oil in an oven-safe pan (cast iron is good here) over medium-high heat until hot.
- Sear all sides (3) of the tenderloin for approximately 2 minutes per side. Get close to the final color you want.
35 BEST PAN ROASTING PORK TENDERLOIN RECIPES
From thepan-handler.com
5/5 (1)
- Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce. This pork tenderloin dish is a perfect choice for a weeknight dinner, or you can save this delicious meal for the weekend or a special occasion.
- Pan-Seared Oven Roasted Tenderloin. Pork tenderloin doesn’t have to be difficult to make in order to be delicious. This recipe is simple to prepare, features herbaceous flavors, and can be paired with steamed veggies or a green apple salad for a light and tasty meal.
- Pork Tenderloin with Brown Butter, Spaetzle, and Brussels Sprouts. This pork tenderloin dish is a complete meal that will become a favorite in your house.
- Pan Roasted Pork Tenderloin with Onion. If you want to add a more savory flavor to the pork tenderloin, add white onion to the meat. You can use olive oil and fresh herbs to create a light gravy for the meat and serve with a salad that includes both greens and fruits such as grapes or apples.
- Sheet Pan Roasted Pork Tenderloin with Apples. This delicious pork tenderloin recipe allows you to make a complete meal on one sheet pan for easy clean-up.
- Autumn Pan-Roasted Pork Tenderloin Medallions. Include the flavors of fall such as cinnamon and allspice in this pork tenderloin meal for a sweet and savory dinner.
- Pork Tenderloin with Roasted Grapes. The sweetness of the grapes complements roasted pork tenderloin beautifully and makes for a great presentation. Add shallots and fresh thyme to enhance the flavor of the meat and serve this dish with wild rice or quinoa for a satisfying meal.
- Pan-Seared Roast Pork Tenderloin with Vegetables. This one-pot meal is great for a go-to dinner that doesn’t take hours to prepare. Adding fresh herbs and sea salt to the mat brings out the slightly sweet flavor of pork, and vegetables like peas, carrots, and potatoes make the meal more filling and vitamin-rich.
- Roasted Pork Tenderloin with Peppers. This gourmet-style meal is a perfect pork tenderloin recipe for impressing your guests at your next dinner party or you can prepare this dish for an at-home date night.
- Pork Tenderloin with Butter and Herbs. You’ll feel like you’re dining at a four-star restaurant when you try this delicious pork tenderloin recipe. The meat is sauteed in a pan with butter and oil to create a tasty outer crust, and when you add fresh herbs, you’ll brighten the flavor of the tenderloin; the herbs also serve as an edible garnish.
STUFFED PORK TENDERLOIN (VIDEO ... - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (87)Calories 230 per servingCategory Easy
SEARED PORK TENDERLOIN MEDALLIONS WITH SHALLOT-MUSHROOM ...
From fooddiez.com
PORK TENDERLOIN WITH MUSHROOM STUFFING AND PAN-SEARED ...
From recipenet.org
PORK TENDERLOIN WITH MUSHROOM STUFFING AND PAN-SEARED ...
From pinterest.ca
PORK TENDERLOIN WITH MUSHROOM STUFFING AND PAN-SEARED ...
From crecipe.com
PORK TENDERLOIN WITH MUSHROOM STUFFING & PAN-SEARED ONION ...
From pinterest.com
EASY PAN SEARED PORK TENDERLOIN - COOKEATSHARE
From cookeatshare.com
PORK TENDERLOIN WITH MUSHROOM STUFFING AND PAN SEARED ...
From crecipe.com
PORK TENDERLOIN WITH MUSHROOM STUFFING PAN SEARED ONION ...
From cookingtoday.net
PORK TENDERLOIN WITH MUSHROOM STUFFING PAN SEARED ONION ...
From tfrecipes.com
PORK TENDERLOIN AND APPLES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MUSHROOM-STUFFED PORK CHOPS RECIPE - FOOD NEWS
From foodnewsnews.com
PAN SEARED ROASTED PORK TENDERLOIN RECIPE IN CAST IRON SKILLET
From redmeatlover.com
RECIPE PORK TENDERLOIN WITH MUSHROOM STUFFING AND PAN ...
From youtube.com
TENDERLOIN W/MUSHROOM STUFFING – NANA'S RECIPES
From recipes.connorbowen.com
10 BEST PORK TENDERLOIN MUSHROOMS ONIONS RECIPES | YUMMLY
From yummly.com
STOVE TOP STUFFING PORK TENDERLOIN - ALL INFORMATION ABOUT ...
From therecipes.info
PAN-SEARED PORK CHOPS WITH MUSHROOM GRAVY - FOOD NEWS
From foodnewsnews.com
PORK TENDERLOIN WITH MUSHROOM STUFFING AND PAN SEARED ...
From tfrecipes.com
10 BEST PAN SEARED PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
1LB PORK LOIN AND APPLES - COOKEATSHARE
From cookeatshare.com
MUSHROOM, BACON AND ONION STUFFED PORK TENDERLOIN - FAXO
From faxo.com
PORK TENDERLOIN RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
SEARED PORK TENDERLOIN RECIPES OVEN - ALL INFORMATION ...
From therecipes.info
PORK TENDERLOIN WITH MUSHROOM STUFFING AND PAN-SEARED ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love