ROAST PORK TENDERLOIN WITH DRIED CHERRIES AND ROSEMARY
Found this recipe the Raleigh (NC) News&Observer and I'm posting it b/c I do not want to lose it before I tried it (I'm good at throwing out the paper, forgetting I wanted to save something). Recipe from Sarah Foster of Foster's Market. Times do NOT include marinating pork in the frig.
Provided by Impera_Magna
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the pork loin, pat dry, and place in a shallow glass or ceramic baking dish and set aside.
- Whisk together the cherries, wine, vinegar, cranberry juice, garlic, shallots, and rosemary in a bowl. Pour this mixture over the pork, cover and refrigerate 2 to 3 hours or overnight.
- Preheat the oven to 375 degrees.
- Heat the olive oil in a large, ovenproof skillet over medium heat. Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet. Cook the pork on all sides, until lightly brown, about 5 to 6 minutes.
- Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times, about 20 to 25 minutes or until a meat thermometer registers 150 to 155 degrees (160 degrees - about 5 minutes longer - for medium-well). The meat will be a very light pink color. (Note: The pork will continue to cook after it is removed from the oven.).
- Remove from the baking dish and place on a grooved carving board. Cover the pork loosely with foil and let it rest 5 to 10 minutes before carving.
- Season with salt and pepper. Slice into 1/4-inch pieces and spoon the pan juices over the pork. Serve immediately.
Nutrition Facts : Calories 292.1, Fat 12.8, SaturatedFat 3.5, Cholesterol 99.8, Sodium 78.3, Carbohydrate 8.8, Fiber 0.2, Sugar 3.9, Protein 31.7
MEDALLIONS OF PORK WITH DRIED CHERRY SAUCE
Categories Pork Sauté Quick & Easy Vinegar Cherry Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Using sharp knife, cut bones from pork chops. Cover and refrigerate pork. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bones; sauté until brown, about 15 minutes. Pour off any accumulated fat. Add 2 cups broth to skillet. Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes. Remove bones from skillet. Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes. (Can be made 1 day ahead. Cover; chill.)
- Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 2 minutes per side. Add remaining 1/2 cup chicken broth. Reduce heat to low. Cover and cook until pork is just firm and no longer pink in center, about 6 minutes. Transfer pork to plates. Tent with foil to keep warm.
- Pour cherry mixture into same skillet. Bring to boil. Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Season with salt and pepper. Spoon over pork.
PORK MEDALLIONS WITH CHERRY SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 22m
Yield 4 servings, serving size: 4 medallions and 2Tbs of sauce
Number Of Ingredients 8
Steps:
- Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
- Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.
Nutrition Facts : Calories 245 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 92 milligrams, Sodium 380 milligrams, Carbohydrate 31 grams, Protein 8.5 grams
ROASTED PORK TENDERLOIN WITH DRIED CHERRY COMPOTE
Make and share this Roasted Pork Tenderloin With Dried Cherry Compote recipe from Food.com.
Provided by Dancer
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For Pork, pre-heat oven to 400 degrees.
- Trim fat and silver skin from tenderloins.
- Mix chili powder, mustard powder, rosemary, and salt.
- Stir garlic into oil.
- Add oil mixture to dry ingredients to make a paste.
- Rub paste over tenderloins, cover and let marinate in refrigerator for about 1 1/2 hours.
- Place tenderloin in roasting pan and roast until medium or until meat thermometer registers 155 degrees in thickest part of meat, about 25 to 30 minutes.
- For Dried Cherry Compote, heat 1 tablespoon of the butter in skillet and add onions and mushrooms.
- Sauté until soft, about 5 minutes.
- Add beef broth, orange zest, and wines.
- Bring to boil and cook until the sauce is reduced by half.
- Add the dried cherries, orange juice, and thyme and continue cooking until the sauce becomes syrupy.
- Remove from heat and whisk in the remaining 3 tablespoons of butter, 1 tablespoon at a time.
- Bring back to a boil just before serving.
Nutrition Facts : Calories 689.2, Fat 40.4, SaturatedFat 11.7, Cholesterol 170.3, Sodium 799.6, Carbohydrate 15.1, Fiber 2.8, Sugar 5.6, Protein 49.4
ROASTED PORK TENDERLOIN
Steps:
- Preheat the oven to 400 degrees F.
- Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
- In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
- Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
- In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.
PORK TENDERLOIN MEDALLIONS WITH PORT AND DRIED CHERRY SAUCE
Pork medallions quickly sauteed and served with a delicious and easy Port and dried cherry sauce. Revised from a recipe that didn't have enough of the delicious sauce.
Provided by DJM70
Categories Pork
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 175 degrees.
- Trim the silverskin from the pork tenderloin and slice into 1 inch thick pieces. Flatten the pieces into 3/4 inch pieces using the side of your fist or a meat mallet. Season with salt and pepper.
- Over medium high heat, heat a large skillet until very hot. Film the pan with oil. Brown the slices of pork until golden, about 1 1/2 to 2 minutes per side.(The pork will continue to cook while being kept warm.)Remove to a platter and keep warm in the oven.
- Add the Port, broth, cherries and thyme to the skillet. Over high heat, bring to a boil and cook for 5 to 7 minutes, until reduced to about 2/3 cup. Add any accumulated juices from the platter. Off heat, whisk in the cold butter.
- Pour sauce over the pork.
Nutrition Facts : Calories 265.3, Fat 9.6, SaturatedFat 4.1, Cholesterol 82.5, Sodium 104.2, Carbohydrate 8.8, Fiber 0.3, Sugar 4.8, Protein 25.2
PORK TENDERLOIN WITH CHERRY SAUCE
Make and share this Pork Tenderloin With Cherry Sauce recipe from Food.com.
Provided by RecipeNut
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
- lightly browned. Drain on paper towels; reserve.
- Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add.
- tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
- Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 30-40 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
- Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown sugar, and swirl pan until well incorporated.
- To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.
Nutrition Facts : Calories 484.6, Fat 20.2, SaturatedFat 4.8, Cholesterol 114.5, Sodium 1015.6, Carbohydrate 37, Fiber 2.8, Sugar 29.3, Protein 39.6
ROASTED PORK TENDERLOIN
Easy and yummy pork tenderloin, melts in your mouth. You may use more or less sage according to your taste.
Provided by WUNNIE
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
- Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 199.1 calories, Carbohydrate 16.5 g, Cholesterol 65.3 mg, Fat 3.8 g, Fiber 4.4 g, Protein 24.8 g, SaturatedFat 1.3 g, Sodium 1063.2 mg, Sugar 11.7 g
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- Combine the first 9 ingredients in a high-powered blender or food processor. Blend mixture until smooth and pureed, about 45 seconds.
- Makes about 1 ½ cups. Reserve ½ cup of marinade for basting and another ½ cup to pass separately when serving.
- Pour remaining ½ cup of marinade over the tenderloins. Seal bag and make sure all the meat is coated.
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