PORK TENDERLOIN WITH PLUM SAUCE
Steps:
- In a small bowl, stir together garlic salt, poultry seasoning, and black pepper. Season all sides of tenderloin; set aside.
- Add white wine, plum sauce, and cornstarch to a slow cooker; whisk to combine. Place both tenderloins into cooker, and sprinkle remaining spice rub over the top.
- Cook on HIGH for 4 hours.
- Let tenderloin rest 25-30 minutes before slicing. Slice 1/2-inch thick slices at an angle.
- Serve sliced tenderloin hot with plum sauce drizzled on top.
PORK TENDERLOIN WITH HONEY PLUM SAUCE
Steps:
- Preheat oven to 350 degrees F. Place the apples on the bottom of a 13 by 9-inch glass baking dish. Place pork tenderloin on top of apples. Pour about 1/2 cup of plum sauce over pork and apples. Cook until pork reaches an internal temperature of 125 degrees F. Pour on more sauce, about 1/2 cup, and cook until internal temperature is 135 degrees F. Remember that meat continues to cook after you remove it from the oven.
PORK WITH PLUM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk 1 tablespoon wine, the ginger and 2 tablespoons ice water in a large bowl. Whisk in the flour and 1 teaspoon salt. Add the pork, turning to coat; refrigerate while you prepare the sauce.
- Remove the zest from the orange in wide strips using a vegetable peeler. Put the zest in a skillet and squeeze in the juice. Whisk in the vinegar, honey and the remaining 3/4 cup plus 3 tablespoons wine. Add the mint and cook over medium-high heat until syrupy, 10 to 15 minutes. Add the plums and cook until slightly soft, about 4 minutes. Remove from the heat and discard the mint. Swirl in the butter, if desired, and season with salt.
- Heat 1/4 inch peanut oil in a large nonstick skillet over medium-high heat. Fry the pork until golden and crisp, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain. Season with salt and serve with the plum sauce.
Nutrition Facts : Calories 503, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 90 milligrams, Sodium 88 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 28 grams
PORK TENDERLOIN WITH BALSAMIC PLUM REDUCTION
A nice cozy meal for when the nights get colder. It is great with orzo and walnut pilaf! I just happened to have spare blueberry juice, but any juice would work.
Provided by Anonymous
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. Cook until the pork is seared a golden brown color, about 3 minutes per side. Transfer the pork to the lined baking sheet.
- Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.
- Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 17.7 g, SaturatedFat 1.4 g, Sodium 42.1 mg, Sugar 11.8 g
PORK TENDERLOIN WITH PLUM SAUCE
A pretty alternative for a special dinner during the holidays...or any time at all, this pork tenderloin is so tasty and appealing. It's great for warming up guests on cold winter nights and never fails to get raves.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 40-45 minutes or until a thermometer reads 160° basting twice with reserved marinade., In a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until flavors blend. Let pork stand for 5 minutes before slicing. Serve with plum sauce.
Nutrition Facts :
ROASTED PORK TENDERLOIN WITH FRESH PLUM SAUCE
When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting. You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
- Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
- Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
- Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
- Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 22.5 g, Cholesterol 103.6 mg, Fat 14.5 g, Fiber 2.4 g, Protein 37.4 g, SaturatedFat 4.2 g, Sodium 182.4 mg, Sugar 11.6 g
PORK TENDERLOIN WITH PLUM SAUCE
This is a recipe that I acquired from my mom a few years ago. The marinade is incredible. Great for holidays, entertaining, or just a family dinner. It is my favorite pork loin recipe I have ever had
Provided by Coopdog
Categories Pork
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- PORK LOIN DIRECTIONS.
- Mix all ingredients into a large resealable bag.
- Place pork loin in bag.
- Squeeze out as much air as possible and seal bag.
- Let pork loin marinate in refrigerator overnight or for at least 12 hours.
- Place meat in broiler pan and brown at 450°F for 10 minutes.
- Baste with marinade and turn down to 325°F.
- Roast for 1 to 2 hours or until meat thermometer reaches 165°F.
- Remove from oven and let meat rest 10-15 minutes and slice.
- PLUM SAUCE DIRECTIONS.
- Mix all ingredients together.
- Serve with pork loin.
Nutrition Facts : Calories 683.8, Fat 31.9, SaturatedFat 11.1, Cholesterol 136.1, Sodium 2206.9, Carbohydrate 48.3, Fiber 1.2, Sugar 33.6, Protein 48.2
PORK TENDERLOIN WITH PLUM SAUCE
Make and share this Pork Tenderloin With Plum Sauce recipe from Food.com.
Provided by SusieQusie
Categories Pork
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, stir together garlic salt, poultry seasoning, and black pepper. Season all sides of tenderloin; set aside.
- Add white wine, plum sauce, and cornstarch to a slow cooker; whisk to combine.
- Place tenderloins into cooker, and sprinkle remaining spice rub over the top.
- Cook on HIGH for 4 hours.
- Let tenderloin rest 25-30 minutes before slicing. Slice 1/2-inch thick slices at an angle.
- Serve sliced tenderloin hot with plum sauce drizzled on top.
Nutrition Facts : Calories 362.1, Fat 7.2, SaturatedFat 2.3, Cholesterol 123.1, Sodium 308, Carbohydrate 21.7, Fiber 0.7, Sugar 0.6, Protein 39.9
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