PORK TENDERLOIN WITH PEARS AND SHALLOTS
Provided by Bon Appétit Test Kitchen
Categories Roast Quick & Easy Low Cal Dinner Pear Pork Tenderloin Healthy Party Shallot Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 475°F. Mix oil, garlic, and chopped thyme in small bowl. Rub mixture over pork, shallots, and pears. Heat large ovenproof nonstick skillet over mediumhigh heat. Add pork and shallots; brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet (do not clean skillet). Roast pork until thermometer inserted into center registers 145°F, about 10 minutes.
- Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter (do not clean skillet).
- Mix butter and flour in small cup. Add broth, pear nectar, and butter mixture to same skillet; boil until sauce thickens, scraping up browned bits, about 7 minutes.
- Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.
PORK TENDERLOIN WITH PEAR SAUCE
Provided by Barbara Kafka
Categories dinner, main course
Time 22m
Yield 70 - 75 slices
Number Of Ingredients 7
Steps:
- Place rack on second level from bottom in oven. Heat oven to 500 degrees.
- Combine salt, cinnamon, cardamom and pepper in a small bowl.
- Place tenderloins side by side in a 12-by-8-by-1 1/2-inch roasting pan. Using your fingers, rub the dry seasonings on all surfaces of each tenderloin. Smear all over with the oil.
- Roast for 10 minutes. Turn over each one; roast another 10 minutes.
- While pork is roasting, puree pear in a food processor or blender until liquid; it should be 1/2 cup.
- Remove tenderloin to a serving platter. Pour off fat in pan and place over high heat. Add pear puree, boil and scrape pan with a wooden spoon to remove browned bits.
- Slice the pork crosswise into 1/4-inch pieces. Toss with the sauce. Serve warm or at room temperature, accompanied by party rye bread.
PORK TENDERLOIN WITH MUSTARD SAUCE
Steps:
- Heat the olive oil in a large straight-sided skillet over high heat. Season the pork with salt and pepper. Cook until browned on all sides, 5 to 6 minutes.
- Reduce the heat to medium-low. Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150°F, 20 to 25 minutes. Transfer the pork to a plate (reserve the skillet with juices); cover with foil. Let rest 10 minutes.
- To the skillet, add both mustards, the sour cream, and any accumulated pork juices from the plate; whisk over medium heat until heated through (do not boil). Add water if the sauce is too thick. Slice the pork; serve with the pan sauce.
- Mixed Green Salad with Citrus Dressing
- Combine the juice, honey, shallot, and vinegar in a blender; season with salt and pepper. Purée until smooth. With the motor running, add the oil in a steady stream until emulsified. In a large bowl, toss the arugula, frisée, and radicchio with the dressing; season with more salt and pepper. Serve immediately.
PORK TENDERLOIN WITH MUSTARD SAUCE
A wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce. A super dish for buffets and potlucks, as it doesn't need to be piping hot. I never cease to get many recipe requests for this one!
Provided by THERRELLFAMILY
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 9h15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 5.5 g, Cholesterol 81.4 mg, Fat 13.9 g, Fiber 0.2 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 718.8 mg, Sugar 3.7 g
PORK TENDERLOIN WITH PEAR CREAM SAUCE
Pork's mild taste goes well with sweet flavors and many seasonings. Here, I've teamed it with both-luscious pears and a refreshing herb blend.-Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Sprinkle pork with the herbes de Provence, salt and pepper. In a large ovenproof skillet, brown pork in 1 tablespoon butter on all sides. Bake 18-22 minutes or until a thermometer reads 145°. Remove pork from skillet and keep warm. Let meat stand for 5 minutes before slicing. , Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Remove from pan and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme. , Remove from heat. Add brandy; cook over medium heat until liquid is almost evaporated, stirring to loosen browned bits from pan. Add cream and nectar; cook and stir until slightly thickened. Slice pork; serve with pears and cream sauce.,
Nutrition Facts : Calories 605 calories, Fat 38g fat (22g saturated fat), Cholesterol 175mg cholesterol, Sodium 451mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 6g fiber), Protein 26g protein.
MUSTARD-GLAZED PORK TENDERLOIN
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Provided by Marian Burros
Categories dinner, easy, quick, steaks and chops, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the tenderloins dry with paper towels.
- Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
- Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
- Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams
PORK TENDERLOIN WITH MERLOT-SHALLOT SAUCE
This recipe was printed in the Houston Chronicle. It's very elegant, but quick and easy enough to prepare for a week night meal.
Provided by PanNan
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Coat pork with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp pepper.
- Heat a heavy, ovenproof skillet over high heat.
- Cook pork, turning often, until lightly browned on all sides, 5 minutes.
- Transfer skillet and pork to oven; roast until thermomether reads 150 degrees, about 10- 15 minutes.
- Transfer cooked pork to a platter; keep warm.
- Add remaining 1 1/2 tsp oil to same skillet.
- Heat over medium heat.
- Add shallots and garlic; cook, stirring until lightly browned, about 4 minutes.
- Add wine; cook over high heat until reduced by half, about 5 minutes.
- Reduce heat to medium.
- Stir in stock concentrate and preserves.
- Add remaining 1/4 tsp each salt and pepper; adjust seasoning if necessary.
- Whisk in butter.
- Pour into a serving bowl.
- Slice pork into 1/4" slices and serve with sauce.
Nutrition Facts : Calories 426.4, Fat 12.4, SaturatedFat 3.5, Cholesterol 164.1, Sodium 448.3, Carbohydrate 12.3, Fiber 0.3, Sugar 5.2, Protein 52.8
SAUTEED PORK TENDERLOIN AND PEARS IN MUSTARD-PORT SAUCE
Categories Fruit Mustard Sauté Quick & Easy Pear Pork Tenderloin Port Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until lightly browned, about 4 minutes. Using slotted spoon, transfer pears to plate (do not clean skillet).
- Sprinkle pork medallions with salt and pepper. Coat pork medallions with flour; shake off excess. Add to same skillet and cook over medium-high heat until lightly browned, about 2 minutes per side. Using slotted spoon, transfer pork to plate with pears. Add broth, Port and both mustards to skillet. Boil until reduced by half, about 4 minutes. Reduce heat to medium. Return pork, pears and any juices to skillet and simmer until pork is just cooked through and sauce is reduced to glaze, stirring occasionally, about 4 minutes. Season with salt and pepper and serve.
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