Seared Pork Tenderloin With A Smoky Maple Sauce Food

SEARED PORK TENDERLOIN WITH A SMOKY MAPLE SAUCE

Steps:

• Mix together spices (first six ingredients) in a bowl. Sprinkle over pork, place in a resealable bag, and allow to refrigerate for 1-4 hours.
• Bring oil to high heat in large saute pan (oven proof). Sear off each side of the pork tenderloin, quickly, but ensuring a nice brown crust. Place the pan, with both tenderloins in a 375 degree oven for 30 minutes, or until the internal temperature reaches 155 degrees. Remove pork from oven and pan, cover in foil, and allow to rest for 10-20 minutes. Do not discard the juices from the pan.
• In the pan (that was just used for the pork), prepare the sauce by adding 2 teaspoons of the adobo sauce, syrup, stock, and vinegar and stirring at a medium heat. Use a whisk or spoon to scrape up any brown bits at the bottom of the pan. Stir constantly for about 5-6 minutes. Taste for seasoning and add salt/pepper if desired.
• Serve pork in slices with a drizzle of sauce.
• This dish goes VERY well with creamy roasted garlic mashed potatoes and fried apples.

SEARED PORK TENDERLOIN WITH DIJON HONEY SAUCE

Steps:

• Cut the tenderloin in 1 inch thick medallions.
• In a bowl, mix the honey, mustard, and oil. Reserve.
• Heat up a cast iron skillet on high heat until it starts smoking. Put medallions in skillet and sear for about one or two minutes, until a white line can be seen at the bottom of each medallion. Flip the medallions and sear them for another one or two minutes. Turn the medallions on their sides and sear them for one to two minutes. Continue turning the medallion until all sides have been seared and until the desired doneness has been reached, careful not to burn or char the meat.
• Remove the medallions from the skillet and put them in the bowl with the mustard and honey. Season with the lime salt and pink peppercorn. Toss the medallions to coat them with the sauce. Serve.

PORK TENDERLOIN CUTLETS WITH CRANBERRY MAPLE SAUCE

Steps:

• Pound pork slices until 1/4 inch thick.
• Lightly sprinkle with salt and pepper.
• In a large, heavy frying pan, heat butter and oil over medium heat.
• Add pork and sauté for about 3 minutes or until cooked, turning once.
• Remove pork and set aside.
• Add onion to frying pan and sauté for 2 minutes or until tender.
• Stir in stock, vinegar, syrup and cranberries; bring to a boil.
• Cook for 3 to 5 minutes or until slightly thickened.
• Add salt and pepper to taste.
• Return pork to mixture and heat through.

SPICED PORK TENDERLOIN WITH MAPLE-CHIPOTLE SAUCE

Steps:

• PORK: combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours.
• When ready to cook:.
• Preheat over to 375.
• Remove pork from bag. Place pork in a roasting pan; drizzle with oil.
• Bake at 375 for 30 minutes or until a thermometer inserted in center of pork registers 155 degrees.
• Remove pork from pan; cover and let stand 10 minutes.
• SAUCE:.
• Remove 2 tsp adobo sauce from can of chiles. Reserve remaining chiles and sauce for another use.
• Add 2 tsp adobo sauce, syrup, broth and vinegar to roasting pan, scraping pan to loosen browned bits.
• Cook over medium heat 5 minutes, stirring constantly.
• Remove from heat. Place pork in pan, turning to coat.
• Remove pork from pan, reserving sauce in pan.
• Cut pork into 1/2-inch-thick slices. Strain sauce through a fine sieve into a bowl; serve with pork.

MARINATED PORK TENDERLOIN

Steps:

• Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
• Preheat grill for high heat.
• Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

PORK TENDERLOIN WITH MUSTARD SAUCE

Steps:

• Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
• In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
• Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.