SEARED PORK TENDERLOIN WITH SAUTEED TOMATO AND ASPARAGUS CREAM SAUCE
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium; add 1 tablespoon of the oil and 1/2 stick of the butter.
- Mix the mustard powder, garlic powder, onion powder and 1 1/2 teaspoons each salt and pepper in a bowl. Coat the sliced tenderloin on all sides with the spice mixture. Place in the hot skillet and cook until golden brown, about 3 minutes per side. Remove to a plate and let rest.
- Meanwhile, slice the tomatoes in half and cut the asparagus into 1-inch pieces. Mince the garlic, sprinkle with salt and mash to a paste with flat of a knife.
- Heat a second skillet over medium; add the remaining 1 tablespoon oil and another 1/2 stick of the butter. When the oil and butter are hot, add the asparagus and some salt and pepper; cook for 3 to 4 minutes, stirring. Stir in the garlic. When the asparagus is nice and bright green, add the tomatoes and the remaining 1/2 stick butter. Cook until the tomatoes are starting to soften. Pour in the cream and pork drippings and continue to cook for about 2 minutes more. Stir in the sage.
- Arrange the pork on plates, spoon over the tomato-asparagus cream sauce and serve. Enjoy!
PORK TENDERLOIN WITH WINE SAUCE
Here's a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. -Nancy LaVoice, Wexford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.
Nutrition Facts : Calories 259 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 159mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
PAN SEARED PORK CHOPS IN WHITE WINE SAUCE
I am not a big fan of pork. However, my husband and children love pork chops. I came up with this recipe after I got tired of frying them in oil. I like to serve this on a bed of buttered pasta, with a nice mixed salad on the side.Enjoy!
Provided by javagirl81
Categories Pork
Time 1h
Yield 6 Pork Chops, 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Season the pork chops with the seasoned salt, garlic powder, and pepper.
- Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.
- Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side.
- Transfer the seared pork chops to a plate or bowl while you sear the others.
- After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes.
- Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan.
- Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan.
- Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won't have to worry about anything getting stuck!
ROASTED PORK TENDERLOIN WITH GARLIC SAUCE
This Easy Roasted Pork Tenderloin with Garlic Sauce knocks it out of the park on flavor, but is still very simple to make. The tender, juicy pork is seared, then baked in the oven and a garlic sauce is made with the drippings to finish it with lots of flavor!
Provided by Kimber
Categories Dinner
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Heat oil in a large pan over high heat.
- Season the pork tenderloin on all sides with cajun seasoning. Then place in the hot oil and sear for about 1 minutes on each side.
- Cover with lid or foil and transfer to the oven to bake for 25-35 minutes or until it reaches 145˚F internal temp.
- Once done, remove the pork tenderloin from the pan and put the pan with drippings on the stove over medium heat. Add the onion and cook until translucent.
- Add the garlic, oregano, and red pepper flakes and cook 1 minute, then stir in the broth and bring to a simmer.
- Combine the cornstarch with water to form a paste, then stir it into the sauce and simmer for 3-5 minutes or until it thickens.
- Slice the pork tenderloin and place it back in the sauce to serve. Enjoy!
Nutrition Facts : Calories 359 kcal, Carbohydrate 6 g, Protein 48 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 147 mg, Sodium 340 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PAN-SEARED PORT TENDERLOIN IN TOMATO SAUCE
I got this recipe from a Wagman's magazine. I've made it few times and my husband loves it. It is served with Roasted Squash and Apples. Pair it with light red wine and you'll have the perfect dinner.
Provided by MrsPeach
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Pound each piece of port using flact side of meat mallet, flattening slightly.
- Dust port with pan-searing flour and pat off excess.
- Heat olive oil in ovenproof skillet on stove to on medium high until oil faintly smokes.
- Add pork.
- Turn over when pork changes color one-quarter of the way up and seared side has turned paper-bag brown, 3-4 minutes.
- Place skillet with pork in oven and cook about 8 minutes, until internal temparature reaches 145 degree F.
- Check by inserting thermometer halfway into thickest part of pork.
- Transfer pan to stovetop on medium.
- Add basting oil and butter; swirl.
- Baste with spoon, 1-3 minutes.
- Transfer pork to clean platter and let stand for 5-10 minute.
- While pork is resting, heat sauce in small saucepan on medium.
- Pool 1/4 cup warmed sauce on each plate.
- Top with Roasted Squash and Apples (Directions Follows).
- Top with pork slice.
- FOR ROASTED SQUASH AND APPLES.
- Preheat oven to 450 degrees F.
- In a large bowl, toss apples and squash with basting oil
- Season to taste with salt and pepper.
- Roast in oven on center rack about 20 minutes.
- Remove from oven and drizzle with honey.
Nutrition Facts : Calories 422.6, Fat 22.4, SaturatedFat 4.8, Cholesterol 77.4, Sodium 366.9, Carbohydrate 31.4, Fiber 4.2, Sugar 18.1, Protein 25.7
EASY MARINATED PORK TENDERLOIN
Make this easy marinade from ingredients you have around the house.
Provided by Lori
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h55m
Yield 3
Number Of Ingredients 6
Steps:
- Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
- Preheat an oven to 350 degrees F (175 degrees C).
- Transfer the pork loin to a baking dish; pour marinade over the pork.
- Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 485.4 calories, Carbohydrate 9 g, Cholesterol 168.7 mg, Fat 24.7 g, Fiber 0.6 g, Protein 55.5 g, SaturatedFat 6.6 g, Sodium 1491.8 mg, Sugar 5.3 g
SEARED PORK TENDERLOIN WITH WHITE WINE SAUCE, TOMATOES AND GARLIC
A wonderful, seared pork tenderloin topped with an olive and rosemary sauce. Serve with orzo.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large nonstick skillet over low heat while coating pork slices with oil and seasoning with salt and pepper.
- Increase heat under skillet to high and turn on exhaust fan. When skillet is hot, add medallions and sear, until crusty brown, about 3 to 4 minutes per side. Meanwhile mix wine, broth, tomatoes, olives, garlic and rosemary in a small bowl.
- Transfer medallions to 4 dinner plates and let rest. Add sauce to empty skillet and simmer to blend flavors and reduce slightly, about 2 to 3 minutes. Pour over pork and serve.
Nutrition Facts : Calories 255 calories, Carbohydrate 3.3 g, Cholesterol 73.8 mg, Fat 12 g, Fiber 0.7 g, Protein 27 g, SaturatedFat 2.4 g, Sodium 271.9 mg, Sugar 1.6 g
MARINATED PORK TENDERLOIN
A slightly sweet marinade that makes for the best tasting pork you will ever have.
Provided by WKELLER
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 6h30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 16.9 g, Cholesterol 72.6 mg, Fat 10.7 g, Fiber 0.5 g, Protein 27 g, SaturatedFat 2.3 g, Sodium 1007.7 mg, Sugar 13.9 g
LOIN OF PORK IN WHITE WINE WITH GARLIC, FENNEL AND ROSEMARY
This is a Jamie Oliver recipe which we tried when I was trying to convince two friends they would like fennel. It was so fabulous that it's become a staple. The finished roast is marvelous and leftovers (if you have any) are just as good warmed up or made into sandwiches. We generally make an apple and pear compote (apples, pears, lemon juice in a gratin dish in the oven beside the pork) to go with it. A fabulous meal, good enough for a holiday dinner.
Provided by Chef Kate
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 400°F.
- Using kitchen twine, tie the loin so it holds together or, if you're lucky, your butcher will do it for you.
- Season generously with salt and pepper.
- Roll the meat in the fennel seeds till covered.
- In a casserole, roasting pan or large saute pan which is oven proof, melt half the butter and half the olive oil over medium high heat.
- Sear the pork on all sides (including the ends, until the meat is nice and golden all over.
- If your pork is very lean (my preference), you may need to add a bit more olive oil during the braising process.
- Add the garlic cloves, the sliced fennel, the rosemary and bay leaves and the wine.
- Loosely tent the pan with foil and place in the pre-heated oven.
- Roast until the meat thermometer reaches 150°F.
- The pork cooks rather quickly, so check after about 30-35 minutes; depending on your oven it should be done within about three-quarters of an hour.
- Remove the meat to a platter and cover with the foil.
- Add the remaining butter to the drippings and fennel herb mixture and stir till butter melts.
- Pour on platter around the pork and enjoy.
Nutrition Facts : Calories 629.5, Fat 35, SaturatedFat 12.7, Cholesterol 153.1, Sodium 142.4, Carbohydrate 8.2, Fiber 1.9, Sugar 1.2, Protein 45.8
SEARED PORK TENDERLOIN WITH WHITE WINE SAUCE, TOMATOES AND GARLIC
A wonderful, seared pork tenderloin topped with an olive and rosemary sauce. Serve with orzo.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large nonstick skillet over low heat while coating pork slices with oil and seasoning with salt and pepper.
- Increase heat under skillet to high and turn on exhaust fan. When skillet is hot, add medallions and sear, until crusty brown, about 3 to 4 minutes per side. Meanwhile mix wine, broth, tomatoes, olives, garlic and rosemary in a small bowl.
- Transfer medallions to 4 dinner plates and let rest. Add sauce to empty skillet and simmer to blend flavors and reduce slightly, about 2 to 3 minutes. Pour over pork and serve.
Nutrition Facts : Calories 255 calories, Carbohydrate 3.3 g, Cholesterol 73.8 mg, Fat 12 g, Fiber 0.7 g, Protein 27 g, SaturatedFat 2.4 g, Sodium 271.9 mg, Sugar 1.6 g
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OVEN BAKED PORK TENDERLOIN - SELF PROCLAIMED FOODIE
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5/5 (14)Total Time 40 minsCategory Main CourseCalories 322 per serving
- Preheat oven to 400 degrees. Use a sharp knife to carefully remove any silver skin or excess fat. Pierce tenderloin all over with a fork or sharp knife. Rub oil and lime juice onto all sides of the meat.
- Whisk together seasonings. Spread spice blend mixture over tenderloin(s), patting it onto the surface of the meat on all sides. I will usually roll the tenderloin around on the cutting board to pick up any oil or spices that didn't stick.
- Heat oven safe dutch oven or frying pan over high heat. Sear all sides over high heat until crisp and browned on the outside. Insert meat thermometer, transfer pan to oven and continue cooking until an internal temperature of 145 degrees F is reached. This may take anywhere from 10-20 minutes depending on how long you seared the tenderloin on the stove top.
- Transfer meat to a cutting board to stop the cooking process and allow tenderloins to rest for 5-10 minutes. Slice into 1 inch pieces. Spoon any remaining juices from the pan, if any, over the slices, serve with additional lime if desired, and serve.
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5/5 (4)Total Time 40 minsCategory Main CourseCalories 461 per serving
- Heat the oil in an oven-proof skillet (cast iron works great) over medium-high heat. Prepare the pork and season lightly with salt and pepper. Add the pork to the pan and sear all sides of the pork in the hot oil, turning as needed, until golden. Add the garlic cloves to the pan and stir a bit to coat with some of the oil.
- Place skillet into the preheated oven and roast until the pork reaches 140F. internal temperature, about 20-25 minutes.
- Remove skillet from oven and place on the stove-top over medium-high heat. Add the wine to the pan and allow to boil for 1 minute or so, to cook off the alcohol. Add the herbs to the pan and then remove the pork to a cutting board to rest.
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