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.
PAN SAUCE FOR CHICKEN, PORK, OR STEAK
Steps:
- Gather the ingredients.
- Remove the chicken, pork chops, or steak from the pan and let them rest on a plate or platter covered with foil in a warm spot. Pour off most of the fat from the pan, careful to leave the meat juices. You want a little bit of fat left in the pan.
- Add the chopped shallots to the pan and sauté over medium-high heat until they turn slightly translucent.
- Add the wine and scrape all the little toasty bits away from the bottom of the pan with your wooden spoon.
- Cook for about three minutes or until the wine has reduced by about half.
- Remove from the heat and stir in the mustard and chopped parsley.
- Whisk in the butter one tablespoon at a time. Season to taste with salt and pepper.
- Return the meat to the pan to warm through in the sauce before serving.
Nutrition Facts : Calories 271 kcal, Carbohydrate 4 g, Cholesterol 46 mg, Fiber 1 g, Protein 1 g, SaturatedFat 12 g, Sodium 434 mg, Sugar 1 g, Fat 24 g, ServingSize 1/2 cup (2 servings), UnsaturatedFat 0 g
PORK TENDERLOIN WITH PAN SAUCE RECIPE - (4.2/5)
Provided by lisapearce
Number Of Ingredients 15
Steps:
- Combine all marinade ingredients and reserve 2-3 tablespoons. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. Preheat oven to 350°F. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.
ROASTED PORK TENDERLOIN WITH GARLIC SAUCE
This Easy Roasted Pork Tenderloin with Garlic Sauce knocks it out of the park on flavor, but is still very simple to make. The tender, juicy pork is seared, then baked in the oven and a garlic sauce is made with the drippings to finish it with lots of flavor!
Provided by Kimber
Categories Dinner
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Heat oil in a large pan over high heat.
- Season the pork tenderloin on all sides with cajun seasoning. Then place in the hot oil and sear for about 1 minutes on each side.
- Cover with lid or foil and transfer to the oven to bake for 25-35 minutes or until it reaches 145˚F internal temp.
- Once done, remove the pork tenderloin from the pan and put the pan with drippings on the stove over medium heat. Add the onion and cook until translucent.
- Add the garlic, oregano, and red pepper flakes and cook 1 minute, then stir in the broth and bring to a simmer.
- Combine the cornstarch with water to form a paste, then stir it into the sauce and simmer for 3-5 minutes or until it thickens.
- Slice the pork tenderloin and place it back in the sauce to serve. Enjoy!
Nutrition Facts : Calories 359 kcal, Carbohydrate 6 g, Protein 48 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 147 mg, Sodium 340 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
PORK TENDERLOIN IN PAN SAUCE
It is the tastiest and most moist pork I have ever roasted. Family loves it too...serve with potatoes! Yum Yum!
Provided by sliterji
Categories < 4 Hours
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all marinade ingredients and reserve 2-3 tablespoons Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
- Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.
- Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.
Nutrition Facts : Calories 433.2, Fat 33.5, SaturatedFat 6.3, Cholesterol 78.8, Sodium 1595.2, Carbohydrate 5.4, Fiber 0.5, Sugar 1.8, Protein 27.1
PORK TENDERLOIN WRAPPED IN PROSCIUTTO, WITH AN HERBED PAN SAUCE
This is a rather simple and fast dinner that will have your meat & potatoes hubby oohing and ahhing at you. It's a restaurant-quality, easy recipe that is sure to get rave reviews.
Provided by insubordinatehousew
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Adjust your oven rack to the middle position and preheat your oven to 450. Line a baking sheet with foil and set a wire rack on top of it.
- Rinse and pat dry the pork tenderloin. Season with fresh cracked black pepper and overlay with thyme. Then wrap tenderloin in prosciutto.
- Heat 2 tblsp oil over medium heat in a skillet or braiser. Brown each side of your tenderloin, approximately 5-7 minutes per side. Transfer meat to wire rack set in foil lined baking sheet. Bake until meat registers 145 degrees, approximately 15-18 minutes.
- Meanwhile, deglaze pan used to brown tenderloin by pouring in the chicken stock. Bring to a simmer. Then whisk in the flour until sauce begins to thicken. Whisk in garlic, thyme, and lemon juice. Cook until sauce is desired thickness, whisking often (approx. 5-10 minutes). Off heat, stir in the chives and a dash of salt & pepper.
- Allow tenderloin to stand for a few minutes before slicing. Serve topped with pan sauce.
PORK TENDERLOIN WITH PORT SAUCE
Make and share this Pork Tenderloin With Port Sauce recipe from Food.com.
Provided by seahorse73
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a medium, heavy-bottomed skillet over high heat.
- Pat pork dry, and season with salt and pepper.
- Cook pork in oil until brown, about 4 minutes or until cooked to desired doneness.
- Transfer to a warm platter; set aside.
- Remove skillet from heat.
- Discard fat, and add port; return skillet to heat.
- Deglaze pan, scraping with a wooden spoon to loosen the browned bits from the bottom.
- Continue cooking until sauce is reduced to about 2 tablespoons.
- Add stock, and cook until sauce is lightly syrupy, about 4 minutes.
- Whisk in butter, a little at a time, gently shaking pan while whisking.
- Stir in vinegar.
- Taste, and adjust for seasoning.
- Spoon sauce over pork, and serve immediately.
PORK TENDERLOIN WITH PAN SAUCE
Recipe is from http://chefmommy-brandao.blogspot.ca/2012/03/pork-tenderloin-with-pan-sauce.html, wanted to post it for safekeeping.
Provided by puh-leas-no-coconut
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Combine all marinade ingredients and reserve 2-3 tablespoons Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
- 2. Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.
- 3. Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin, after you have sliced it for serving.
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- Place potatoes in a saucepan and cover with cold water and some salt. Cover and bring to a boil. Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
- Meanwhile, heat a large skillet with cooking oil over medium heat. Add pork and sear on all sides until deep golden brown, 8 to 10 minutes total.
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- Preheat the oven to 350°. Coat the pork with the oil; season with salt and pepper. In a large, nonstick ovenproof skillet, cook the pork over moderately high heat until browned all over, 3 minutes per side. Transfer the skillet to the oven and roast for about 18 minutes, turning twice, until an instant-read thermometer inserted in the thickest part of the meat registers 140°.
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- Rub paprika and salt and pepper all over pork. Heat oil in a large skillet over medium heat. Add pork tenderloins to skillet and cook until browned, 1-2 minutes per side. Turn with tongs to get all sides browned.
- Turn off heat and transfer pork to a baking dish. Place apple quarters in the dish around pork. Roast for 10 to 15 minutes, until internal temperature reaches 145 degrees. Remove tenderloins to cutting board and loosely tent with aluminum foil. Let rest 10 minutes before slicing.
- While pork is baking, make sauce. Melt butter in the same skillet used to brown the pork over medium heat. Add shallot and a little bit of salt and pepper. Cook, stirring often, for about 3 minutes. Add sage and cook for 1 more minute. Add apple cider, broth, maple syrup, and cinnamon. Turn heat to medium-high. Cook until sauce thickens, about 10 minutes. If you prefer a smoother sauce, process in a blender or food processor.
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- Whisk together the apple cider, Dijon mustard, brown sugar and salt. Pour into a resealable food storage bag, add the garlic cloves and pork tenderloin. Press out the air, then seal tightly. Refrigerate for a minimum of 8 hours and maximum of 24 hours. The longer then better. Flip the tenderloin in the bag every so often to ensure it marinades evenly.
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