PORK TENDERLOIN WITH SPICY RHUBARB GLAZE AND GRILLED SPRING ONIONS
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h10m
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- In a medium saucepan over medium heat, melt the butter. Add the onions and rhubarb and cook until softened, about 8 minutes. Add the pomegranate juice, honey, soy sauce, red pepper flakes and a pinch of salt and pepper. Simmer until the liquid is reduced by half, 6 to 8 minutes. Transfer to a blender and puree. Strain and reserve.
- Heat a grill pan or grill over medium heat. Spread the spring onions in a single layer on a sheet pan. Drizzle with 1 tablespoon of the oil and sprinkle with smoked salt and pepper; toss to coat. Grill the spring onions, turning occasionally, until tender and charred in spots, 10 to 15 minutes.
- Rub the pork with salt and pepper and the remaining tablespoon oil. Place the pork on a sheet pan fitted with a rack. Roast the pork for 10 minutes, then reduce the oven temperature to 325 degrees F.
- Brush the pork on all sides with the glaze and return to the oven. Continue to roast, repeating the basting twice, until the internal temperature reaches 145 degrees F, about 40 minutes. Baste again when it comes out of the oven.
- Let the pork rest for 10 minutes. Slice the pork into medallions. Brush some glaze on the plate and arrange the medallions on the glaze. Serve with the onions. Garnish with the almonds, mint and more smoked salt.
PORK LOIN WITH STRAWBERRY-RHUBARB CHUTNEY
I love strawberry rhubarb pie, so I thought the same flavor combination could work as a chutney-and it does! It makes a delicious and festive accompaniment to a succulent pork roast. The chutney can be made a day ahead and kept in the refrigerator. -Deborah Biggs, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings (1-3/4 cups sauce).
Number Of Ingredients 11
Steps:
- Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides., Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° until a thermometer reads 145°, 1 to 1-1/2 hours. Remove roast to a serving platter; let stand for 15 minutes., Meanwhile, in a large saucepan, combine the sugar, vinegar, cinnamon and lemon zest. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes., Add the rhubarb, strawberries and rosemary. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 15-20 minutes. Discard cinnamon stick and serve with pork.
Nutrition Facts : Calories 243 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
ROAST PORK TENDERLOIN W/STRAWBERRY-RHUBARB SAUCE RECIPE - (4.3/5)
Provided by tammy1365
Number Of Ingredients 19
Steps:
- Preheat oven to 450°. For the sauce, heat 1 Tbsp. oil in a large saucepan over medium-high. Add onion and cook until soft, about 5 minutes. Add ginger and garlic; cook until fragrant, 1 minute. Stir in rhubarb, brown sugar, ketchup, jam, soy sauce, vinegar, molasses, Dijon, and pepper flakes; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until rhubarb is tender and sauce thickens, 10-15 minutes. Season sauce with salt and pepper. Reserve 1/2 cup sauce for basting; set remaining sauce aside. For the tenderloin, brown pork in 1 Tbsp. oil in a large skillet over medium-high heat, 6-8 minutes. Baste pork with l/4 cup sauce and transfer to the oven; roast minutes. Flip pork; coat with 1/4 cup more sauce. Roast pork 7-8 minutes more, or until an instant-read thermometer inserted into center registers 145°. Let pork rest 10 minutes, then serve with remaining sauce.
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
DIJON-RUBBED PORK WITH RHUBARB SAUCE
This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company-it makes a memorable meal. -Marilyn Rodriguez, Sparks, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings (1-1/2 cups sauce).
Number Of Ingredients 11
Steps:
- Score the surface of the pork, making diamond shapes 1/4 in. deep. In a small bowl, combine the mustard, garlic, rosemary, salt and pepper; rub over pork. , Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°. Let stand for 10 minutes before slicing., In a small saucepan, bring the sauce ingredients to a boil. Reduce heat; cover and simmer for 8-12 minutes or until rhubarb is tender. Serve warm with pork.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 308mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
PORK TENDERLOIN WITH SWEET ONION-RHUBARB SAUCE
Found this recipe in EatingWell June 2007 issue. I have made this twice already and it is oh so good! My husband who SWORE he hated Rhubarb absolutely loved this recipe! The Onion-Rhubarb sauce also tastes very good over fresh steamed Green Beans. A Strawberry-Rhubarb pie for dessert will top it off nicely!
Provided by CrazyInMaine
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Mix 1 teaspoons oil, coriander, 1/2 teaspoons salt and pepper in a small bowl. Rub the mixture into pork. Heat 1 TSP oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until brown on all sides, 5 to 7 minutes. Transfer the pan to the oven and roast the pork until and instant-read thermometer registers 145 Degrees F, 15 to 17 minutes. Let rest 5 minutes before slicing.
- Meanwhile, heat the remaining 2 TSPS. oil in a large nonstick skillet over medium heat. Add onion and the remaining 1/2 teaspoons salt; cook, stirring occasionally, until browned, 7 to 8 minutes. Add 2 TBSPS. water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoons at a time, if necessary to prevent burning. Stir in rhubarb, vinegar and brown sugar and cook, stirring often, until the rhubarb has broken down, about 5 minutes. Spoon the sauce over the sliced pork and sprinkle with chives.
Nutrition Facts : Calories 262, Fat 8.8, SaturatedFat 2, Cholesterol 73.7, Sodium 504.6, Carbohydrate 20.4, Fiber 2.1, Sugar 15.7, Protein 24.6
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 TENDERLOIN WITH SPICED RHUBARB CHUTNEY
The chutney also works well as an accompaniment to chicken, duck or lamb.
Categories Ginger Roast Pork Tenderloin Rhubarb Bon Appétit
Yield Serves 4
Number Of Ingredients 17
Steps:
- For chutney:
- Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
- For pork:
- Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.
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- For the sauce, heat oil in a large saucepan over medium-high. Add onion and cook until soft, about 5 minutes. Add ginger and garlic; cook until fragrant, 1 minute.
- Stir in rhubarb, sugar, ketchup, jam, soy sauce, vinegar, molasses, Dijon, and pepper flakes; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until rhubarb is tender and sauce thickens, 10–15 minutes. Season sauce with salt and black pepper. Reserve ½ cup sauce for basting; set remaining sauce aside.
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