Sun Dried Tomato Crusted Pork Tenderloin Food

ITALIAN PORK TENDERLOIN

Steps:

• Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
• Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

SUN-DRIED TOMATO PESTO-STUFFED PORK

Steps:

• Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
• Using a sharp knife, cut pork lengthwise 3/4 of the way through. Place in a prepared pan and spread sun-dried tomato pesto in the incision. Fold pork back in half and use a metal or wooden skewer to close the seam. Season with salt and black pepper.
• In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork.
• Roast 45 minutes, until an instant-read thermometer reads 155 degrees F (pork may still be pink in the center and that's O.K.).
• Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices. Serve about 1/2 of the pork with 2 cups rice. Reserve remaining rice and pork for additional meals.

CHAR-GRILLED VEAL TENDERLOIN WITH SUN-DRIED TOMATO, BASIL BEURRE BLANC SAUCE

Steps:

• Mix the marinade ingredients together, add veal tenderloin and refrigerate for 24 hours.
• Preheat grill. Let veal marinate overnight. Cook for 2 minutes on each side or until medium-rare medium. In a small sauce pot add garlic, shallots, basil, sun-dried tomatoes, lemon juice, white wine and cream. Heat mixture until it has reduced by half. Pull reduction off heat and whisk in whole butter then add veal stock, salt, and pepper. Slice veal and top with sauce.

MAIALE SARRONA--PORK TENDERLOIN W/ AMARETTO AND SUN-DRIED TOMATO

Steps:

• Preheat oven to 400 degrees. Preheast an oven-proof sauté pan over high heat. Add clarified butter and tenderloins, searing on both sides until golden brown. Once tenderloins are seared, drain butter and add shallots. Cook until they are translucent. Remove pan from heat and add Amaretto. Be careful to avoid flare-up when returning pan to heat. Add demi-glace, currants and sun-dried tomatoes. Season with salt and pepper and place pan in oven.
• Bake in oven to desired doneness, about 10 minutes for medium. Remove from oven and return pan to stove over medium heat, placing tenderloins on work surface. Whisk in butter and reduce sauce to smooth consistency. Slice tenderloins on the bias and arrange on plates. Spoon sauce over tenderloins and serve.
• Accompaniment:.
• For the health conscious and great color, steamed fresh broccoli is the perfect companion.
• Suggested wine - 1998 Carpineto Chianti Riserva.

SUN-DRIED TOMATO CRUSTED PORK TENDERLOIN RECIPE

Steps:

• Preheat oven to 375°F and line a baking pan with aluminum foil. Spray with nonstick spray and set aside. Trim pork tenderloins of silver skin and place on the prepared baking sheet. Season on all sides with salt and pepper. In the bowl of a food processor, finely chop shallot and garlic. Add sun-dried tomatoes, mustard and olive oil and pulse until it reaches a paste consistency. Add more olive oil if needed. Using a spatula, transfer half of the mixture to each pork tenderloin. Spread the paste evenly over the top and sides of each tenderloin. You may need to use your fingers to press gently so the paste adheres. Roast for about 20 minutes, until the pork's internal temperature reaches 145°F. Allow to rest for at least 5 minutes before slicing with a serrated knife.*

ROAST PORK TENDERLOIN WITH SUN-DRIED TOMATO-CHIPOTLE RUB

Steps:

• Preheat oven to 400 deg. F.
• Put tomatoes, chile, orange juice, vinegar, garlic, sugar and salt in blender or food processor. Blend to a coarse paste.
• Place tenderloin in baking dish and rub all over with about 3 tbl. of the rub.
• Roast until internal temperature reaches 140 deg., about 20 minutes. Remove to a cutting board and let rest five minutes.
• Slice thinly and place on plates, along with any juices. Sprinkle with cilantro and serve.
• Note1: Leftover rub keeps for a couple of weeks. Try it on seafood or poultry, or, as noted above, mixed with mayonnaise.
• Note2: I had only plain dried sun-dried tomatoes. I let them sit overnight in some olive oil, and fished them out, saving the oil for salad dressing - I did not think the paste needed more oil then was on the tomatoes.
• Note3: My tenderloin was room temperature and it was done in 15 minutes, so I would recommend checking early. Also, original recipe suggests 3 to 4 servings. There were just two of us, and I have barely enough left for a sandwich, so be guided.

PORK TENDERLOIN ITALIANO

Steps:

• Preheat the oven to 375 degrees.
• Spray a roasting pan with cooking spray lightly.
• Slice the pork tenderloin lengthwise down the center taking care NOT to cut all the way through.
• Open out the pork, and season all over with salt, and black pepper to taste.
• Lay the washed basil leaves, end to end, down through the middle of the cut in the pork.
• Mix together, the sun-dried tomato paste, the chopped black olives, the minced garlic, and the grated parmesan, in a bowl.
• Spread the resulting paste evenly, over the basil leaves, across the whole length of the center of the tenderloin.
• Press the tenderloin back together.
• Lay the prosciutto slices, side by side, with the edges overlapping by about 1/2 an inch.
• Place the whole stuffed tenderloin along one edge of the prosciutto, and roll, wrapping the prosciutto completely around the tenderloin.
• Place the tenderloin, seam side down in the roasting pan.
• Brush over all with olive oil.
• Bake at 375, for 30-40 minutes, until cooked through.
• Let stand for 10 minutes before slicing.