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 MEDALLIONS WITH STRAWBERRY SAUCE
Pork tenderloin paired with strawberries is a heavenly match, made even more special with a tangy feta garnish. Serve with roasted spring vegetables. -Katherine Wollgast, Florissant, Missouri
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids., Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm., Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet., Return pork to the pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Top each serving with cheese, onions and remaining strawberries.
Nutrition Facts : Calories 244 calories, Fat 9g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 649mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
GRILLED PORK TENDERLOIN WITH WILD BERRY PORT SAUCE
Provided by Matt Dunigan
Categories Barbeque,bbq,dinner,grill,lunch,Main,pork
Number Of Ingredients 11
Steps:
- To prepare the sauce, combine the port, thyme, shallot, ginger and orange zest in a medium sized saucepan.
- Set the pan over medium heat bring to a boil then reduce to low heat and simmer.
- Simmer until reduced by half. Strain the liquid using a fine mesh strainer.
- Add the berries to the hot liquid and stir to release juices in the sauce without killing the tender berries.
- Season to taste with salt and pepper and reserve sauce for later.
- Preheat barbeque: 2 burners set to medium high (375F) (190C), and 2 other burners set to low setting (275F) (135C). Brush grill with oil to prevent sticking.
- Season the pork with salt and pepper, sprinkle evenly with rosemary and drizzle with olive oil.
- Place the pork tenderloins directly on the grill over the medium high heat burners.
- Cook for 3-4 minutes or until nice golden char marks are achieved.
- Flip the tenderloin and continue to cook the pork until both sides are nicely charred. Roll tenderloin on its sides to get equal charring all over the loin and to provide more flavors.
- Once the tenderloin is nicely charred, place the pork over low heat, close lid and cook a further 5 - 8 minutes, or until an instant read thermometer inserted in the thickest part reads (150F) (65C). Half way through cooking, turn the tenderloins.
- Remove pork from the grill, loosely tent with foil and let rest for 15 minutes before serving.
- Slice and serve with a spoonful of the wild berry sauce.
PORK MEDALLIONS WITH GARLIC-STRAWBERRY SAUCE
Make and share this Pork Medallions With Garlic-Strawberry Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Flatten pork to 1/4-inch thickness; sprinkle with salt and pepper.
- Place the flour, eggs, and bread crumbs in separate shallow bowls.
- Dip pork in flour, eggs, then bread crumbs.
- In a large skillet over medium heat, cook the pork in 1/4 cup butter until the juices run clear; remove and keep warm.
- Meanwhile, place the strawberries in a food processor; cover and process until blended; set aside.
- In the same skillet, saute garlic in remaining butter; add pureed strawberries, water, and bouillon; heat through.
- Serve pork with sauce; garnish with sliced strawberries.
Nutrition Facts : Calories 534.6, Fat 30.9, SaturatedFat 17, Cholesterol 228, Sodium 915.4, Carbohydrate 31.8, Fiber 2.9, Sugar 4.9, Protein 31.9
STRAWBERRY PORK CHOPS
Moist, juicy and just right for warm summer evenings, these strawberry-topped pork chops from our Test Kitchen are everyday-easy but special enough to serve guests. The blend of rosemary and berry vinaigrette adds a fruity freshness.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside. Combine rosemary and pepper; rub over both sides of pork chops. , In a large skillet, cook chops in oil over medium-high heat for 5-6 minutes on each side or until a thermometer reads 160°. Pour vinaigrette mixture over meat; cook 3-4 minutes longer or until pork juices run clear. , Remove chops and keep warm. Add strawberries to the cooking juices and toss to coat; serve with pork chops.
Nutrition Facts : Calories 365 calories, Fat 18g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 259mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 2g fiber), Protein 28g protein.
STRAWBERRY PORK TENDERLOIN
This was originally a grilled or sauteed pork chop recipe from the Taste of Home Test Kitchen that I have tweaked. I used tenderloin instead because I am not a bone-in person, and then decided on oven-roasting to keep it tender and juicy. Do not skip the searing step. It really locks in the juices. The flavor on these is absolutely amazing. So tender, and the flavors of the sauce combine beautifully.
Provided by PianoCook
Categories Pork
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside.
- Rinse the tenderloin, and prick on all sides with a fork. Season liberally on all sides with salt, pepper, and crushed rosemary, rubbing all spices into the meat very well.
- Set a roasting pan over two burners on your stove, where you will get a nice even heat, add olive-oil and margarine, and bring to medium-high temperature.
- Next, carefully place your tenderloin into the roasting pan. The reason for doing this is to sear the outside of the tenderloin so that when you roast it in the oven it stays nice and moist. So you'll want to sear it on all "sides" for about a minute each (rotating it with a pair of tongs), including the two ends.
- Turn heat down to medium and add the vinaigrette mixture, turning meat to coat thoroughly in sauce. Once meat is coated, and sauce has darkened in color (but not burnt), remove from heat. Spoon about 1/2 of the pan juices/sauce into a small saucepan and reserve.
- Put the roasting pan with the tenderloin and 1/2 of the sauce into the oven. Cook about an hour and a half, basting in sauce every 20 minutes or so. I also placed a pan of water on the bottom rack of the oven to give added moisture.
- Once the tenderloin is in the oven, add strawberries to reserved sauce and stir to coat the berries. After about an hour and fifteen minutes you can start checking on the tenderloin. Poking it with your finger should feel somewhat springy, and a sharp knife inserted to the middle should run clear juices. An hour and a half should give you a perfect, moist roast.
- Pull the tenderloin out of the oven and allow it to rest for about five minutes. Meanwhile, put the saucepan with the berries on the stove on low heat, and warm through. Once the meat has rested, transfer to a serving platter, slice, and pour warm sauce with berries over to serve.
PORK TENDERLOIN WITH STRAWBERRY LOQUAT SAUCE
This tasty recipe was given to me by Impera_Magna in response to a request for recipes containing loquats. I used presliced boneless pork loin chops instead of a whole tenderloin and substituted Splenda for the sugar. The results were fantastic! The Madeira gives the fruit sauce an amazing flavor. For those who have never had loquats, they are a small subtropical fruit that taste similar to a plum.
Provided by islandgirl77551
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the pork tenderloin in half so that in fits into a medium sized skillet.
- Season pork with salt & pepper to taste.
- Heat the olive oil and 1/2 tablespoon of butter in skillet over medium heat.
- Add tenderloin, brown on all sides for about 2 minutes, cover skillet and reduce to low heat.
- Cook tenderloin until it registers 150°F on a meat thermometer.
- Remove tenderloin from skillet and cover to keep warm.
- Drain excess fat from skillet.
- Add loquats, strawberries and sugar to skillet and sauté just until fruits are soft, about 30 seconds.
- Stir in Madeira wine with wooden spoon, scraping up any browned bits from the bottom of the skillet.
- Add meat juices from the tenderloin to the skillet and simmer for 1 minute.
- Add remaining butter to skillet and stir until melted, then remove from heat.
- Slice tenderloin into 1/4 inch thick slices, place on warmed serving platter and spoon fruit sauce over meat.
- Serve immediately.
Nutrition Facts : Calories 204.1, Fat 9.3, SaturatedFat 3.3, Cholesterol 78.7, Sodium 56.7, Carbohydrate 2.8, Fiber 0.4, Sugar 2, Protein 23.4
PORK MEDALLIONS WITH GARLIC-STRAWBERRY SAUCE
These crispy pork medallions are treated to a refreshing strawberry sauce that's ideal for a springtime or summer meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place whole strawberries, water and bouillon in a food processor; process until blended. Place flour, eggs and bread crumbs in separate shallow bowls., Cut pork into 1/2-in. slices; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with salt and pepper. Dip pork in flour to coat both sides; shake off excess. Dip in eggs, then in crumbs, patting to adhere., In a large skillet, heat 2 tablespoons butter over medium-high heat. Add pork; cook until tender, 2-3 minutes per side. Remove from pan; keep warm., In same pan, saute garlic in remaining butter 1 minute. Stir in strawberry mixture; heat through. Serve pork with sauce; if desired, top with sliced strawberries.
Nutrition Facts : Calories 422 calories, Fat 25g fat (13g saturated fat), Cholesterol 203mg cholesterol, Sodium 811mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
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PORK TENDERLOIN WITH ROASTED STRAWBERRY–MERLOT …
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4.3/5 (4)合計時間 1 時間 20 分
- Preheat oven to 400°F. Let pork tenderloin stand at room temperature 30 minutes. Meanwhile, crush coriander seeds with a mortar and pestle or small heavy skillet until coarsely ground. Stir together crushed coriander seeds, salt, and pepper in a small bowl; set aside. Toss together strawberries and sugar in a separate bowl; set aside.
- Heat oil in a 12-inch ovenproof stainless steel skillet over medium-high. Sprinkle coriander mixture over pork, pressing lightly to adhere. When oil is just smoking, add pork to skillet. Cook, turning occasionally, until pork is browned all over, about 8 minutes. Place strawberries around pork.
- Transfer skillet to preheated oven. Roast until a meat thermometer inserted in thickest portion of pork registers 130°F, 8 to 10 minutes. Reduce oven temperature to 200°F. (Do not remove skillet from oven.) Continue to roast pork and strawberries until thermometer registers 140°F, about 5 minutes. Transfer pork to a cutting board, reserving strawberries and pan drippings in skillet. Cover pork loosely with aluminum foil.
- Return skillet to heat over medium-high. Add shallot to pan drippings, and cook, stirring often, until pan drippings are slightly thickened, 2 to 3 minutes. Add wine, and cook, stirring and mashing strawberries with a spoon, until sauce has thickened enough to hold a clean line when a spoon is dragged across bottom of pan, 7 to 9 minutes. Stir in chicken stock and thyme sprigs, and bring mixture to a simmer over medium-high. Cook, stirring occasionally, until sauce is thick enough to coat back of spoon, 13 to 17 minutes. Pour sauce through a fine wire-mesh strainer into a small saucepan, pressing on solids to extract liquid; discard solids.
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