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
PORK TENDERLOIN WITH WINE SAUCE
Here's a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. -Nancy LaVoice, Wexford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.
Nutrition Facts : Calories 259 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 159mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
PORK TENDERLOIN WITH CREAMY HERB SAUCE
A wonderfully elegant and easy pork tenderloin dish with a creamy herbed wine sauce. Very rich, without all of the fat and calories! Serve with garlic mashed potatoes. A wonderful dish.
Provided by CARRIEKWF
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
- In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 225.8 calories, Carbohydrate 3.3 g, Cholesterol 80.8 mg, Fat 12.9 g, Fiber 0.6 g, Protein 21.2 g, SaturatedFat 5.5 g, Sodium 98.5 mg, Sugar 0.5 g
AMAZING PORK TENDERLOIN IN THE SLOW COOKER
This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!
Provided by chowsito
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h15m
Yield 6
Number Of Ingredients 7
Steps:
- Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 5.8 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 1.2 g, Sodium 917.5 mg, Sugar 0.6 g
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 LOIN WITH WINE SAUCE
This makes a superbly tender loin. Have also used recipe with venison loin and the results are excellent. When I use a venison loin, I marinate in salt water, beer or other marinade for several hours to remove wild game taste and use meat tenderizer before cooking.
Provided by June8715
Categories Pork
Time 3h20m
Yield 1 loin, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet and brown loin on all sides.
- Remove loin from skillet, add onion and cook until tender.
- Add flour; cook and stir until lightly browned.
- Add chick stock, wine, garlic, bay leaf, minced parsley, salt and pepper.
- Cook and stir over low heat until sauce is thoroughly blended.
- Place browned loin in small roasting pan; pour wine sauce over top.
- Cover and cook at 325 degrees for 2- 2 1/2 hours depending on size of loin.
- Remove loin and slice thinly.
- To serve, arrange loin on platter and drizzle with reserved sauce.
- Pass remaining sauce.
PORK MEDALLIONS IN WINE SAUCE
Make and share this Pork Medallions in Wine Sauce recipe from Food.com.
Provided by Rick B2
Categories < 30 Mins
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Remove all visible fat and tough sinew from the pork tenderloin. Cut the meat crosswise into 1-1 1/2 inch medallions.
- Place each medallion, cut sie up, on a cutting board between two pieces of plastic wrap. Flatten with broad side of a wide knife or rolling pin to a thickness of 1/4 inch. Sprinkle with salt and pepper.
- Heat oil and 1 tablespoon of the butter in a large non-stick skillet. Saute the medallions 3-4 minutes on each side. Remove to a platter and keep warm.
- Let skillet cool slightly. Add shallots to oil and butter mixture remaining in skillet and cook 1 minute. Add mushrooms and cook 1 minute. Add sherry, chicken stock and vinegar. Bring mixture to a boil and boil rapidly until liquid is reduced by half. Turn off heat.
- Cut remaining tablespoon of butter into small chunks and stir into sauce. Adjust seasoning to taste with salt and pepper or more vinegar if desired.
- Serve pork medallions covered in mushroom sauce.
Nutrition Facts : Calories 512.1, Fat 22.1, SaturatedFat 9.1, Cholesterol 147.5, Sodium 466.6, Carbohydrate 10, Fiber 0.8, Sugar 3.6, Protein 43.5
MOLASSES PORK TENDERLOIN WITH RED WINE SAUCE
Make and share this Molasses Pork Tenderloin With Red Wine Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 52m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first 6 ingredients in a shallow dish or zip-lock freezer bag; add tenderloins.
- Cover or seal; refrigerate 8 hours.
- Remove tenderloins from marinade; discard marinade.
- Grill tenderloins, covered with grill lid, over med-high heat for 20 minutes or until an internal thermometer reads 160°, turning occasionally.
- Let stand 10 minutes before slicing.
- To make the sauce: saute onion in melted butter in a saucepan over med-high heat for 3 minutes.
- Add in wine; cook 3 minutes; add beef broth; bring to a boil, and cook 5 minutes.
- Stir together ¼ cup water and cornstarch; add to broth mixture, stirring constantly, 1 minute or until thickened; remove from heat.
- Serve tenderloin with sauce.
Nutrition Facts : Calories 619.4, Fat 22.9, SaturatedFat 6.9, Cholesterol 123.1, Sodium 2086.4, Carbohydrate 61.4, Fiber 0.6, Sugar 40.4, Protein 39.2
PORK TENDERLOIN WITH RIESLING CREAM SAUCE
I came up with this basic idea one night, and after a little trial and error, got it nailed down to this. I think it's excellent! It makes an impressive entree for a dinner party or holiday meal. It is important that you use a good riesling with this sauce. If you are not familiar with riesling, it is a sweet white wine, the best of which come from Germany. Be aware that a "late harvest" riesling may be too sweet for your tastes in this sauce. You may be able to substitute a Gewürztraminer or viognier, but I've never tried it. If using bacon instead of pancetta, do not use a flavored bacon, like maple - just plain old bacon. If you use milk instead of cream, expect your sauce to break. This isn't a low-fat recipe, but it is delicious!
Provided by TheCatzMeow
Categories Pork
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a cast iron or other heavy bottomed skillet (NOT non-stick), cook the pancetta or bacon bits over medium-high heat until crispy. Remove with a slotted spoon and reserve, leaving the grease in the pan.
- Season the pork with salt and pepper. Place the tenderloins into the pan with the bacon grease and sear on all sides. You may have to do this one at a time. Remove from the pan and place into an oven-safe dish. Put the pork in the oven to continue cooking while you prepare the sauce, about 10-15 minutes, or until a thermometer registers 145 degrees F.
- Remove all but 1 tablespoon of grease from the pan where you cooked the bacon and tenderloins - should be just enough to thinly coat the bottom of the pan. Return the heat to medium and add the smashed garlic, stirring until fragrant, about 30 seconds. Remove the garlic.
- Add in the shallots and riesling, allowing to simmer until the shallots are soft and the wine is reduced by at least half.
- Add the cream all at once and reduce the heat to low. You want it to just barely simmer while it reduces.
- Allow the sauce to simmer until it is thickened. If you place the back of a spoon in the sauce, it should coat it well without dripping.
- Remove the pan from heat. Season the sauce with just a little salt and pepper, stirring in the fresh parsley and the butter right before serving.
- Slice the tenderloin and serve over mashed potatoes, topped with a generous spoonful of sauce!
Nutrition Facts : Calories 416.2, Fat 22.2, SaturatedFat 11.6, Cholesterol 196.7, Sodium 149.8, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 47.8
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