Pan Seared Pork Tenderloin W Rosemary Balsamic Orange Sauce Recipes

PAN SEARED PORK TENDERLOIN W ROSEMARY BALSAMIC ORANGE SAUCE

Steps:

• Marinade: Mix 3 tblsp oo freshly grd black pepper, salt, or zest, and minced rosemary in small bowl. Rub the oil mixture over the trimmed pork tenderloins and place in a large baking dish. Cover and let marinate 20 minutes. Preheat oven to 375. Heat remaining 3 tblsp oil in a large skillet over medium-high heat. Add pork and sear, cooking til browned on all sides. Remove the pork from pan and place intoven-safe dish; cover. Roast the pork til a meat thermometer inserted in thickest part of the meat reads about 145 degrees F, about 15 minutes. Pan Sauce: For the pan sauce: Pour off the majority of fat leaving any browned bits inpan. Heat the pan over medium-high heat and add the shallot and wine. cook til most of the wine has cooked off, scraping browned bits off the bottom of the pan. Add broth and cook til sauce has reduced by half. Remove from heat. Stir in the butter, one piece at a time, until fully incorporated. Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce. Pan Sauce Variations: Rosemary Balsamic Red Wine Sauce: Use 1/2 cup red wine and 1/2 cup low-sodium chicken broth. Add the balsamic vinegar and minced fresh rosemary leaves after the butter to finish the sauce.

BALSAMIC PAN SEARED PORK CHOPS

Steps:

• Season chops lightly with salt and pepper.
• Heat oil in non-stick pan to HOT.
• Spread mustard on ONE side of each chop, lightly dust that side with flour Sear mustard side of chops in pan for 6 minutes.
• Turn and sear for same time, remove to platter.
• Add onion, tomato, mushrooms, butter - stir 'till onions are cooked, but still crunchy.
• Add balsamic and stir for one minute.
• Pour skillet contents over pork chops and serve.

PORK TENDERLOIN WITH ORANGE-BALSAMIC GLAZE

Steps:

• Preheat oven to 425°F Line a baking pan with parchment paper.
• In a hot non-stick grill pan or skillet sprayed with vegetable spray, sear the tenderloin for about 2 minutes per side or just until browned. Place in the prepared baking pan.
• To make the glaze, combine the 8 ingredients listed for the glaze until smooth. Spoon 1/4 cup of the glaze over the tenderloins and bake for about 20 minutes or until the internal temperature reaches 145 F for medium.
• Reheat the remaining glaze. Slice the tenderloin and serve with the glaze. Garnish with chopped parsley and diced apricots.