JUICY PORK TENDERLOIN WITH PEPPERS AND ONIONS
The trick to the best pork tenderloin is to sear the pork on all sides before roasting. In our recipe, the pork is browned on all sides and then baked on top a bed of onions and peppers. Most often, you will find pork tenderloins sold in packages with two tenderloins. One tenderloin should generously serve two people and will most likely serve three. One note, "pork tenderloins" and "pork loin" are two different cuts of meat. Pork tenderloins are much smaller and take less time to cook.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 55m
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees F.
- Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
- Pat pork dry with paper towels, and then season on all sides with one teaspoon of salt.
- Heat the oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning every few minutes, until evenly browned all over; 10 to 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
- Keep the pan used to sear the pork on the stove over medium heat. Add the butter. When the butter is melted and bubbling, stir in the onions then cook, stirring often, until they start to soften, about 5 minutes. Stir in the bell peppers, garlic, one teaspoon of thyme, and 1/4 teaspoon of salt. Cook, stirring every minute or so, for 5 more minutes.
- Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, two teaspoons of thyme, and a generous amount of black pepper (1/4 to 1/2 teaspoon).
- Place the seared pork tenderloins on top of the onions and bell peppers, and then slide the pan into the oven. Roast 15 to 20 minutes or until an internal thermometer inserted into the thickest part registers 145 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 5 minutes.
- To serve, slice pork into 1-inch slices then serve on top of the onions and peppers.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 321, Fat 8.7g, SaturatedFat 3.2g, Cholesterol 153.7mg, Sodium 622.6mg, Carbohydrate 9.1g, Fiber 2.5g, Sugar 5g, Protein 49.1g
PORK WITH SWEET & SOUR ONION SAUCE
This healthy, meaty main uses lean pork fillets and is on the table in just 30 minutes - serve with your choice of grain
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Boil the rice in plenty of water, following pack instructions, until cooked. Drain, return to the pot and cover to keep warm.
- Meanwhile, sprinkle the meat on all sides with the black pepper and some salt. Heat 1 tbsp of the oil in a large frying pan. Sear the meat on both sides until nicely browned. Remove from the pan.
- Add the remaining oil and the onion to the pan. Cook for 5 mins, then pour in the vinegar and let reduce for 1 min. Stir in the maple syrup, then return the pork to the pan and heat for 5 mins until cooked through. Serve the pork and sauce spooned over the rice and scattered with the parsley.
Nutrition Facts : Calories 574 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.2 milligram of sodium
FILET MIGNON SANDWICH WITH ONIONS, CAMEMBERT, FRIED EGG AND CHIMICHURRI
Steps:
- For the chimichurri: In a blender combine the oil, garlic, chiles, cilantro, onions, parsley and oregano. Season with salt, then stir in the vinegar. Just before serving, taste and season with more salt if needed.
- For the salad: Add the tomatoes and onions to a bowl. Toss with some olive oil and the vinegar. Season with salt and garnish with the basil.
- For the sandwiches: Coat a large saute pan set over medium heat with olive oil and toss in the onions. Season with salt and the crushed red pepper, and increase the heat to medium-high. Cook the onions until soft, aromatic and lightly browned, 12 to 15 minutes. Transfer to a small bowl and reserve. Wipe out the pan with a paper towel, but don't wash it.
- Preheat the broiler.
- Sprinkle the steaks generously with salt. Coat the pan used for the onions with olive oil and place over high heat. You want to get it really hot; the oil should almost be smoking. Working in batches so you don't crowd the pan, cook the steak slices for about 1 minute on each side. Reserve the cooked slices and repeat until all the steak is cooked.
- Cut the rolls in half, scoop out the middle and toast under the broiler.
- Divide the steak evenly among the rolls. Arrange the sauteed onions in an even layer on top of the steak, then drizzle the meat with the chimichurri. Place 2 slices of Camembert on each sandwich and heat under the broiler until the cheese is really nice and melty, 1 to 2 minutes.
- While the cheese melts, coat a nonstick saute pan with olive oil and heat over medium heat. Crack the eggs into the pan and fry until the whites are cooked through but the yolks are still runny.
- Top each sandwich with a sunny-side up egg and finish with a big drizzle of the chimichurri. Close the sandwich, squish it, get lots of napkins, and eat the deliciousness. Serve with the tomato and onion salad.
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
SMOTHERED FILET MIGNON
A great combination of flavors. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal. Don't forget to serve a bottle of Cabernet or Zinfandel.
Provided by JDVMD
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
- While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
- Preheat grill for high heat on one side, and medium heat on the other side.
- Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.
Nutrition Facts : Calories 590.1 calories, Carbohydrate 13.4 g, Cholesterol 124.5 mg, Fat 43.4 g, Fiber 1.8 g, Protein 35.3 g, SaturatedFat 16.3 g, Sodium 689.4 mg, Sugar 6.9 g
SPICY FILET MIGNON WITH GRILLED SWEET ONION
Make and share this Spicy Filet Mignon With Grilled Sweet Onion recipe from Food.com.
Provided by Vino Girl
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium-high heat.
- Coat pan with cooking spray.
- Add onion; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
- Cook 8 minutes or until browned, stirring occasionally.
- Remove from pan; keep warm.
- Combine garlic powder and next 5 ingredients (everything except the meat) in a small bowl; sprinkle this mixture over both sides of beef.
- Add beef to pan; grill 5 minutes on each side or until desired degree of doneness.
- Serve topped with grilled onions.
Nutrition Facts : Calories 348.9, Fat 24.9, SaturatedFat 10.2, Cholesterol 79.4, Sodium 276.7, Carbohydrate 9, Fiber 1.4, Sugar 3.6, Protein 21.5
PORT WINE BALSAMIC FILET MIGNON
Years ago, I studied abroad in the beautiful city of Florence, Italy. During my 6 months in Tuscany I didn't have one bad meal--even the gas station food was something special. One evening my friend and I decided to treat ourselves to a beautiful steak dinner (on our parents' dime might I add, "Thanks, Mom!"). When the filet mignon came to the table it was covered in a sauce so dark, thick and luscious it almost looked like dark chocolate. Maybe it was the vino I was drinking but after the first bite I cried, I actually cried. The flavors were everything I wanted in a dish--the perfect balance of buttery, acidic, sweet, savory and umami. It was in that moment that I knew I had to recreate this dish at home. After some research and several taste tests, I got it! Now this dish has become one of my husband's favorites and we enjoy it together every Valentine's Day. It's the perfect date night meal you are sure to enjoy!
Provided by Danielle Sepsy
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring the port and white wine to a boil in a medium saucepan, lower the heat and simmer until the liquid has reduced to 2/3 cup.
- Sprinkle the steaks with salt and pepper and lightly dust with flour on both sides. Heat a cast-iron skillet over medium heat. Add the oil and 1 tablespoon of the butter. When the oil is hot, add the steaks to the skillet and top them with a few sprigs of thyme (just to get the essence). Cook for 4 minutes per side, or until they are cooked to your liking (see Cook's Note).
- Remove the steaks from the pan and set them aside on a plate to rest. Remove the thyme and discard. Add the wine reduction to the same skillet (do not clean the skillet) and bring to a simmer over medium heat, using a wooden spoon to scrape up any browned bits.
- Add the balsamic vinegar and simmer until the sauce thickens enough to coat the back of the spoon, 2 to 5 minutes.
- Turn off the heat and whisk in the remaining 2 tablespoons unsalted butter until smooth. Season with salt and pepper. Pour the sauce over the steak and garnish with microgreens.
- For the grilled asparagus: Toss the asparagus with 3 tablespoons olive oil, the juice from 1/2 a lemon and some salt and pepper. Heat a cast-iron grill pan over medium heat. When the pan is hot, grill the asparagus, turning occasionally, until it is tender and lightly charred, about 4 minutes. Season with more salt and a squeeze of lemon. Serve with the steak.
More about "pork filet mignon with onions recipes"
FRENCH ONION FILET MIGNON - JUST COOK BY BUTCHERBOX
From justcook.butcherbox.com
3.6/5 (35)Category Main Course
- Melt butter with 1 tablespoon oil in a large skillet over medium heat. Add onion, sprinkle with salt, and cook, stirring occasionally, until tender, about 5 minutes. Add honey and continue to cook, stirring occasionally, until deeply caramelized—25 to 30 minutes. Add sage and cook for 10 more minutes. Watch the onions carefully and add a tablespoon or two of water or broth if they get too dry or start to cook unevenly.
- While onions are cooking, prepare steak: Preheat the oven to 425ºF. Warm a cast-iron skillet over high heat until hot. Pat steaks dry; season generously with salt and pepper. Add remaining 1 tablespoon oil to the skillet. Add steaks and sear until nicely browned on both sides, 2 to 3 minutes per side.
- Transfer to the oven and cook until an instant-read thermometer stuck into the thickest part of a steak reads 130ºF, 5 to 10 minutes (depending on thickness). Remove the skillet from the oven. Transfer steaks to a cutting board; cover and let rest for 5 to 10 minutes.
OUR TOP FILET MIGNON RECIPES | RECIPES, DINNERS AND …
From foodnetwork.com
Reviews 300
FILET MIGNON WITH MARSALA CARAMELIZED ONIONS - RECIPE GIRL
From recipegirl.com
Reviews 21Category Main CourseCuisine AmericanTotal Time 1 hr 30 mins
10 BEST PORK FILET MIGNON RECIPES | YUMMLY
From yummly.co.uk
PORK FILLET RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST PORK FILET MIGNON RECIPES | YUMMLY
From yummly.com
FILET MIGNON WITH CARAMELIZED ONIONS- A PALEO RECIPE - THE 100 …
From the100yearlifestyle.com
PORK FILLET RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
FILET MIGNON OF PORK RECIPE - FRANCE VACATIONS MADE EASY
From france-vacations-made-easy.com
10 BEST PORK MIGNON RECIPES | YUMMLY
From yummly.com
THE 18 BEST SAUCES FOR FILET MIGNON – HAPPY MUNCHER
From happymuncher.com
GRILLED FILETS MIGNONS WITH CARAMELIZED ONION AND …
From williams-sonoma.com
FILET MIGNON WITH SPICY SHRIMP BROTH RECIPE | OMAHA STEAKS
From omahasteaks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #5-ingredients-or-less #very-low-carbs #main-dish #pork #easy #dietary #low-sodium #low-carb #low-in-something #meat
You'll also love