Pork Tenderloin W Sour Cream Shallot Dill Sauce Recipes

PORK TENDERLOIN WITH CREAMY DILL SAUCE

Steps:

• Preheat the oven to 425°F.
• Generously season the pork with salt and pepper on all sides.
• Heat the butter and olive oil in a large or over-size oven-proof skillet over medium-high heat. Add the pork tenderloins to the pan, one at a time if necessary, and pan-sear until golden brown on all sides, about 10 minutes.
• Transfer the skillet to the oven and cook for an additional 10 minutes.
• Remove the skillet from the oven and transfer the pork to a plate to rest.
• To the same skillet, over medium heat, add the chicken stock to deglaze the pan and using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom of the pan.
• Add the sour cream, dill, salt and garlic to the pan and mix to combine. Simmer, stirring frequently until the sauce has thickened.
• Slice the pork tenderloin and place on a platter. Serve with the sauce on top or on the size. Garnish with fresh dill, if desired

PORK TENDERLOIN W/ SOUR CREAM SHALLOT DILL SAUCE

Steps:

• Place the tenderloin medallions between sheets of plastic wrap or wax paper with the cut surfaces facing up and down. Pound the medallions into cutlets about 1/4 to 1/8 of an inch thick. Cut small slits on the edges of the cutlets so they won't curl when cooked.
• Season the half-cup flour with salt and pepper. Combine the egg and milk. Season the breadcrumbs with paprika. Dredge the cutlets first in the flour, then the egg bath then the seasoned breadcrumbs.
• In a large skillet, cook 3 cutlets at a time in hot shortening, 2-3 minutes on each side. Remove the cutlets from the pan, set aside and keep warm.
• Drain excess grease from pan. Return to heat and add butter and shallots. Sauté for about a minute.
• Deglaze pan with white wine, scraping to loosen browned bits from the bottom of the pan. Once wine is almost completely evaporated, add chicken stock and return to a boil.
• In a small bowl, stir one tablespoon flour and the dill weed into the sour cream then stir the sour cream mixture into the broth.
• Stir and reduce over medium heat until thickened and bubbly.
• Serve the cutlets on a warm platter garnished with fresh dill. Pass the sauce separately.

PORK TENDERLOIN WITH MERLOT-SHALLOT SAUCE

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.

PORK CHOPS WITH SOUR CREAM DILL SAUCE

Steps:

• Heat vegetable oil in large skillet over medium-high heat.
• Season pork chops with salt and pepper.
• Place 1/3 cup flour in shallow bowl.
• Coat pork chops with flour, shaking off excess.
• Add to skillet and cook until brown, about 4 minutes per side.
• Transfer to platter.
• Drain all but 1 tablespoon fat from skillet.
• Add onion to skillet and sauté until light golden, about 5 minutes.
• Add paprika and crushed garlic clove and stir 30 seconds.
• Mix in 3/4 cup chicken broth, marjoram and caraway seeds.
• Simmer 3 minutes.
• Return pork chops to skillet.
• Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side.
• Reduce heat to low.
• Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend.
• Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil).