PORK TENDERLOIN WITH RED PEPPER SAUCE
Pork Tenderloin with Red Pepper Sauce
Provided by Hidden Valley
Categories Dinner
Time 40m
Yield 4-6
Number Of Ingredients 6
Steps:
- Preheat the broiler, or a grill to medium-high heat. In a skillet, heat 1 tablespoon oil over medium heat. Add the onions and sauté until softened, about 7 to 10 minutes. Stir in the red peppers and sour cream, and continue to cook, stirring until heated through and bubbly. Transfer the pepper mixture to a blender or food processor. Add the seasoning mixture and process until smooth.
- Broil or grill the pork for 5 to 7 minutes on each side until internal temperature reaches 160°F. Let rest for 5 minutes before slicing and serving with the sauce.
Nutrition Facts :
INSTANT POT PORK TENDERLOIN MEDALLIONS
Instant Pot Pork Tenderloin in our incredibly flavorful Pepper Sauce. A very easy, quick and delicious pork dinner prepared in your food processor or blender and the instant pot. Have it on the table in under an hour!
Provided by Diane Williams
Categories Crockpot recipes
Time 32m
Number Of Ingredients 9
Steps:
- Prepare all ingredients(except water) and put into food processor.
- Pulse the processor until a paste or thick sauce is formed
- Add water (Don't go over the fill line for liquids on your processor)
- Pulse until blended.
- Slice the tenderloin into one inch thick medallions
- place the medallions into a 9 x 9 inch glass casserole
- Pour the sauce (You'll have about 2 cups) over the medallions
- Set the instant pot to saute more and wait until the instant pot says hot.
- With tongs remove the pork pieces to the instant pot.
- Brown the pork pieces 2 minutes on both sides.
- Set the instant pot to Manual for 12 minutes.
- Add the pepper sauce.
- Seal the lid. Once cooked quick release and let rest until ready to serve.
- Release the pressure and serve with roasted potatoes or cooked rice.
Nutrition Facts : Calories 280 calories, ServingSize several pork medallions
PORK TENDERLOIN AND PASTA IN TOMATO AND RED BELL PEPPER SAUCE
Make and share this Pork Tenderloin and Pasta in Tomato and Red Bell Pepper Sauce recipe from Food.com.
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large frypan melt the butter with oil.
- Add in mushrooms, onions, garlic, red bell pepper and oregano; cook stirring until the onions are soft (about 4 minutes) set aside.
- In a large heavy plastic zip-loc bag add in flour, seasoning salt, pepper, cayenne and chili powder.
- Add in the pork cubes; shake to coat well.
- Shake off any excess flour, then brown the pork in the frypan on all sides until browned.
- Add the veggies back to the skillet along with the cream and tomato sauce; bring mixture to a boil and simmer covered for about 30 minutes.
- Add in cooked pasta; toss to combine with sauce.
- Sprinkle with Parmesan cheese and serve.
- Delicious!
Nutrition Facts : Calories 853.3, Fat 45.7, SaturatedFat 21.4, Cholesterol 163.8, Sodium 752.5, Carbohydrate 76.8, Fiber 11.1, Sugar 9.2, Protein 37.7
ROASTED PORK WITH SMOKY RED PEPPER SAUCE
Provided by Giada De Laurentiis
Time 1h48m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Pork: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- Rub 1 tablespoon of the oil over the pork and season with salt and pepper, to taste. In a large skillet or Dutch oven, heat the remaining 2 tablespoons of oil over high heat. Add the pork and brown it on all sides, about 8 minutes. Transfer the pork to a 13 by 9 by 2-inch glass baking dish and roast it until an instant-read thermometer inserted into the thickest part of the pork registers 165 degrees F, about 25 to 30 minutes. Allow the pork to rest for 10 minutes on a cutting board.
- Sauce: In the same skillet used for the pork, heat the oil over medium-high heat. Add the onion, peppers and garlic and season with salt and pepper, to taste. Cook, stirring frequently until softened, about 8 to 10 minutes. Add the wine and cook for 2 minutes, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the paprika, tomato puree and the bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the sauce thickens, about 25 to 30 minutes. Remove the bay leaf and transfer the mixture to a food processor or blender. Blend until smooth. Season with 2 tablespoons salt and pepper, to taste.
- Slice the pork thinly and arrange on a platter. Spoon the sauce on top, garnish with chopped parsley and serve.
Nutrition Facts : Calories 457 calorie, Fat 22 grams, SaturatedFat 4.5 grams, Cholesterol 147 milligrams, Sodium 383 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 49 grams, Sugar 4 grams
BURGUNDY PORK TENDERLOIN
My husband doesn't care for pork much, but he loves this. It is very easy to fix, and it is very rich tasting. Serve with baked potato.
Provided by BROWNDOG
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
- Bake in the preheated oven for 45 minutes.
- When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
Nutrition Facts : Calories 399.8 calories, Carbohydrate 8.2 g, Cholesterol 147.6 mg, Fat 8.6 g, Fiber 0.6 g, Protein 47.8 g, SaturatedFat 2.9 g, Sodium 676.3 mg, Sugar 1.6 g
PEPPER-STUFFED PORK TENDERLOIN
Spicy stuffing balances the delicate flavor of pork in this dish that looks great on the plate-and tastes even better! -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. In a large skillet, heat oil over medium-high heat. Add red peppers, onion and celery; saute until tender, 3-4 minutes. Add thyme, garlic salt, paprika and cayenne; saute 1 minute longer. Remove from heat; set aside., Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat. With a meat mallet, flatten pork to 1/2-in. thickness. Fill with vegetable stuffing mixture. Close tenderloins; tie at 2-in. intervals with kitchen string, securing ends with toothpicks., Place on a rack coated with cooking spray in a shallow baking pan. Combine lemon pepper and fennel; rub over tenderloins., Bake until a thermometer inserted into pork reads 145°, 45-55 minutes. Remove tenderloins from oven; let stand 5 minutes. Discard toothpicks and string. Cut each tenderloin into 8 slices.
Nutrition Facts : Calories 201 calories, Fat 8g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 492mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
PORK TENDERLOIN WITH RED WINE SAUCE
Another great recipe I got posted by Deborah Mele. A little work but the results are worth the effort.
Provided by Chef Jeff Garland
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees. F.
- Open the tenderloin, and using a meat mallet, carefully pound the meat just until it is of even thickness.
- In a heavy skillet, heat 2 tablespoons of the olive oil and once sizzling add the onion. Cook until softened and then add the garlic Cook an additional minute or two.
- Add the mushrooms, and cook for 5 to 8 minutes until softened and beginning to brown.
- Add the spinach in parts, stirring it into the onion mixture until it becomes softened.
- Add the sun-dried tomatoes, and cook an additional two minutes. Season with salt and pepper.
- Place the tenderloin open on a flat surface. Spoon the stuffing mixture evenly over the meat, leaving a 1 inch border all around.
- Firmly roll the tenderloin keeping the filling in place.
- Secure the tenderloin with butcher's twine.
- Rub the tenderloin with the remaining olive oil, and then rub on the cracked pepper.
- Place the tenderloin in a baking pan and cook for about 40 minutes, or until a meat thermometer registers 160 degree F. internal temperature.
- While the meat is cooking, place the red wine and beef broth in a heavy saucepan and cook on medium high heat until it has reduced to about 3/4 to 1 cup of liquid. Taste, and season as needed with salt and pepper. Whisk in the butter and keep warm.
- Once the tenderloin has reached an internal temperature of 160 degrees F., remove it from the oven, and cover with aluminum foil. Let rest for 10 minutes. Slice the tenderloin into 1 1/2 inch thick slices, and serve with a drizzle of the red wine sauce. Serve.
Nutrition Facts : Calories 633, Fat 32.5, SaturatedFat 9.8, Cholesterol 165.3, Sodium 543.1, Carbohydrate 12.6, Fiber 2.8, Sugar 4, Protein 51.5
PORK TENDERLOIN WITH PEPPER JELLY
Great dish, quick and elegant. Full of flavor and it makes a lovely presentation. Double the sauce, it's absolutely delicious.
Provided by Mimi in Connecticut
Categories Pork
Time 30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle heavily with garlic salt and let the salted pork sit at room temperature for 40 minutes.
- Preheat oven to 425°F
- Sauce: In a heavy skillet add 3 TBL olive oil and heat until hot then add garlic, shallots and red pepper and sauté until peppers, garlic, and shallots are soft (about 10-12 minutes).
- Add 1/2 cup of brandy (be careful not to flame).
- Add the stock, rosemary, and thyme and reduce the liquid by approximately 1/3.
- Take off heat and remove rosemary and thyme. Add jam and heat until jam liquefies.
- Pork: In a large skillet, heat 3 TBL oil to very hot but not smoking. Add the pork and sear for about 2 minutes per side, turning the pork only once so it gets a good sear.
- Remove the pork and place on a roasting pan in the preheated 425 F oven, for approximately 10-15 minutes or until meat thermometer registers 155 ° F (meat will still be a tiny bit pink, that's ok), do not overcook. When it comes out of the oven cover meat with foil and let it rest for 5 minutes.
- Slice on the diagonal into 1 inch slices and save the juices. Place sautéed peppers on serving platter then place sliced tenderloin on top of peppers.
- Pour about ½ cup brandy/jam mixture over the pork and sprinkle with 3/4 cup Gorgonzola. Serve with remaining brandy/jam sauce and the Gorgonzola in separate serving/gravy dish.
Nutrition Facts : Calories 437.2, Fat 18.1, SaturatedFat 6, Cholesterol 72.9, Sodium 313.7, Carbohydrate 38.7, Fiber 1, Sugar 27, Protein 23.1
PORTUGUESE PORK WITH RED PEPPERS
One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.
Provided by Stuart Miller
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
- With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
- Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
- Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
- Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g
PORK TENDERLOIN WITH RED PEPPER SAUCE
Make and share this Pork Tenderloin With Red Pepper Sauce recipe from Food.com.
Provided by Hidden Valley
Categories Pork
Time 1h
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet, heat 1 tablespoon of the oil over a medium heat. Add the onions and cook until onions have softened about 7 to 10 minutes. Stir in the red peppers and sour cream, and continue to cook stirring until heated through and bubbly. Transfer the pepper mixture to a blender or food processor. Add the seasoning mixture and process until smooth.
- Preheat grill or broiler.
- Grill the pork for 5 to 7 minutes on each side until internal temperature reaches 160ºF.
- Let meat rest for 5 minutes covered before slicing. Serve the sauce over the sliced tenderloin.
Nutrition Facts : Calories 417.5, Fat 24.9, SaturatedFat 7.9, Cholesterol 149.2, Sodium 696.2, Carbohydrate 3.9, Fiber 0.7, Sugar 1.8, Protein 42.9
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