PORK TENDERLOIN WITH TARRAGON SAUCE
I got this recipe out of my My Great Recipes card file. This is deeeeelicious! Its not super easy to make but well worth the effort. My whole family loves it. :)
Provided by Judy81350
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut whole pork tenderloin into 1 inch slices, trimming off excess fat, and dividing the entire amount into 8 equal pieces.
- Place meat on sheet of waxed paper. Sprinkle with salt and pepper; put another sheet on top of meat. With side of fist, pound to flatten slightly. Brush with mustard.
- Heat butter in heavy skillet or frying pan. Slowly brown meat on both sides over medium heat, cooking 5 minute on each side until pinkness disappears entirely.
- Remove meat onto heated platter. Keep warm.
- Sprinkle tarragon over bottom of pan; add beef broth and heat to boiling, whisking to scrape up brownings from bottom of pan. Boil 2 minute.
- Add cream. Boil, whisking, until reduced and thickened.
- Taste and add more salt and pepper, if desired.
- Pour sauce over cooked meat on platter. Serve immediately.
Nutrition Facts : Calories 322.8, Fat 21.6, SaturatedFat 11.3, Cholesterol 141.9, Sodium 311.8, Carbohydrate 1, Protein 30
SAUTEED PORK TENDERLOIN MEDALLIONS
Steps:
- In a large skillet heat the oil. Add the medallions and saute them over high heat for 2 minutes a side to brown them. Lower the heat and continue to cook slowly for about 5 minutes or until just cooked through. Don't overcook or they will toughen. When done, remove the medallions to a serving plate.
- To the remaining oil add the cumin, turmeric and tomatoes and stir for a few seconds just to heat the tomatoes; season to taste with salt and crushed red pepper and spoon over the medallions.
ROAST PORK LOIN WITH TARRAGON CREAM
Provided by Chuck Williams
Categories Milk/Cream Pork Roast Dinner Winter Tarragon Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- With the tip of a sharp knife, cut slits 3/4 inch (2 cm) deep all over the pork loin. Insert the garlic slivers into the slits. Sprinkle the meat generously with salt and pepper and place in a roasting pan.
- Roast until an instant-read thermometer inserted into the thickest part of the loin away from the bone registers 135°-140°F (57°-60°C) for medium, about 55 minutes. Transfer to a cutting board, tent with aluminum foil, and let rest while you make the sauce.
- In a sauté pan over low heat, melt the butter. Add the shallot and sauté slowly until soft, about 5 minutes. Add the broth and let cook until almost totally evaporated, about 5 minutes. Whisk in 2 tablespoons of the mustard and the cream and simmer until the sauce is slightly thickened, about 5 minutes. Stir in 2 tablespoons of the tarragon and season with salt and pepper. Taste and adjust the seasoning with more mustard or tarragon. Remove from the heat and keep warm.
- To serve, carve the pork roast into single chops with the bone and arrange on a warmed platter or individual plates. Spoon the sauce over the chops.
- Enriching sauces
- Enriching, or finishing, a sauce with cream adds a bit more fat, but it gives the sauce a luscious, velvety quality. Always use heavy (double) cream for this step. Its high fat content keeps it from curdling at high temperatures.
PORK TENDERLOIN WITH MERLOT-SHALLOT SAUCE
This recipe was printed in the Houston Chronicle. It's very elegant, but quick and easy enough to prepare for a week night meal.
Provided by PanNan
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Coat pork with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp pepper.
- Heat a heavy, ovenproof skillet over high heat.
- Cook pork, turning often, until lightly browned on all sides, 5 minutes.
- Transfer skillet and pork to oven; roast until thermomether reads 150 degrees, about 10- 15 minutes.
- Transfer cooked pork to a platter; keep warm.
- Add remaining 1 1/2 tsp oil to same skillet.
- Heat over medium heat.
- Add shallots and garlic; cook, stirring until lightly browned, about 4 minutes.
- Add wine; cook over high heat until reduced by half, about 5 minutes.
- Reduce heat to medium.
- Stir in stock concentrate and preserves.
- Add remaining 1/4 tsp each salt and pepper; adjust seasoning if necessary.
- Whisk in butter.
- Pour into a serving bowl.
- Slice pork into 1/4" slices and serve with sauce.
Nutrition Facts : Calories 426.4, Fat 12.4, SaturatedFat 3.5, Cholesterol 164.1, Sodium 448.3, Carbohydrate 12.3, Fiber 0.3, Sugar 5.2, Protein 52.8
PORK MEDALLIONS WITH MUSTARD SAUCE
Provided by Dodie Thompson
Categories Dairy Mustard Onion Pork Sauté Kid-Friendly Quick & Easy Fall Bon Appétit St. Louis Missouri Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut tenderloin crosswise into 1/2-inch-thick pieces. Pound between sheets of waxed paper to thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 more batches, adding 1 tablespoon butter to skillet for each batch.
- Add white parts of green onions to skillet. Sauté until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes. Add whipping cream and simmer until thickened to sauce, about 5 minutes. Whisk in 1/4 cup Dijon mustard. Season sauce to taste with salt and pepper. Spoon sauce over pork. Garnish tenderloin with remaining green onions and serve.
SAUTéED PORK TENDERLOIN WITH PRUNES
Provided by James Peterson
Categories Milk/Cream Pork Sauté Dinner Prune Pork Tenderloin White Wine Fall Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- In a small bowl, pour the wine over the prunes and let soak for at least 1 hour or up to overnight.
- Trim the silver skin off the tenderloins. Cut the tenderloins into rounds about 3/4 inch thick. Season the rounds on both sides with salt and pepper.
- In a sauté pan just large enough to hold the rounds, heat the olive oil over high heat. When it smokes, add the pork rounds and brown, turning once, for about 3 minutes on each side, or until they feel firm to the touch. If they start to get too brown, turn down the heat. Transfer the pork rounds to a warmed platter and set aside in a warm spot. Pour the fat out of the pan.
- Drain the prunes, reserving the wine and prunes separately. Measure out 1/2 cup of the wine. Return the pan to high heat and add the 1/2 cup wine and the prunes. Deglaze the pan, scraping up any brown bits on the bottom of the pan with a wooden spoon, then stir in the meat glaze, if using. Boil until the wine is reduced by about half; if you have added the glaze, the sauce will develop a lightly syrupy consistency. Add the cream and boil until reduced to a light sauce consistency. Season with salt and pepper.
- Arrange the pork rounds on warmed plates and spoon the sauce and prunes over the top.
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- Heat your oven to 400 degrees. Then slice the shallots. Very finely chop 2 tablespoons of the shallot. Combine the finely chopped shallots with 1 tablespoon butter, the mustard, thyme, garlic, salt, and pepper to make the rub for the pork.
- Getting the rub to stick on the pork might be a little challenging. I think patting the pork dry with a paper towel helps a bit. Evenly spread the rub on top of the pork coating all sides. Set aside.
- Melt the remaining butter in a dutch oven (or similar) over medium heat. Add the mushrooms and sprinkle them with salt and pepper. Let cook for 2 minutes, and add the white wine, and let cook for another 3 minutes. Add the shallots and cook for an additional 3 minutes. Then pour the mushrooms and shallots into a bowl and set aside.
- Increase the heat to high, and use the same dutch oven. Once it is hot, add the pork. You want to both brown the pork, while also preventing any drippings from burning. As the pork cooks, add chicken broth to the pan as necessary, and loosen any browned bits from the pan. (This process helps to make the gravy even more delicious). Once both sides of the pork tenderloin has browned (this takes about 4 minutes a side), add the mushrooms and shallots back into the pan. Add 1 cup of chicken broth to the pan. Then place the lid on the pot, and place it in the oven to roast for 12 minutes.
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