Pork Tenderloin With Orange Raspberry Butter Recipes

ORANGE PORK TENDERLOIN

Steps:

• Place pork slices in an ungreased 13-in. x 9-in. baking dish. Combine butter, thyme and cayenne; spread over pork. Pour 3/4 cup orange juice over meat. Bake, uncovered, at 425° for 20-25 minutes or until meat is no longer pink, basting occasionally., Remove pork and keep warm. Pour pan drippings into a measuring cup; add enough remaining orange juice to measure 3/4 cup. Pour into a saucepan. Stir in flour and sugar until smooth. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with pork.

PORK TENDERLOIN WITH RASPBERRY SAUCE

Steps:

• Cut tenderloin into eight pieces; flatten each piece to 1-in. thickness. Sprinkle cayenne on both sides if desired. In a large skillet, cook pork over medium heat for 3-4 minutes on each side or until no longer pink., Meanwhile, in a small saucepan, combine the preserves, vinegar, ketchup, soy sauce and horseradish. Add garlic; cook 1 minute longer. Simmer, uncovered, for 3 minutes, stirring occasionally. Serve with tenderloin; garnish with raspberries if desired.

PORK TENDERLOIN WITH ORANGE

Steps:

• Trim each tenderloin to remove excess fat. Cut each tenderloin into 4 equal rounds.
• With a mallet or meat pounder, pound each pork round to about 1/4 inch thick. Sprinkle with salt and pepper.
• In a skillet large enough to hold the pieces of pork in one layer, heat the oil over medium high heat. Saute pork for about 2 minutes on each side. Do not overcook. Remove from the pan and keep warm on a platter.
• In the same skillet, add the onions and cook until wilted. Drain the fat and add the port and wine. Bring to a boil. Stir and scrape to dissolve the brown particles that cling to the bottom of the pan. Add the chicken broth and the tomato paste. Stir to blend; reduce by half.
• Add the orange sections and zests, bring to a simmer and swirl in the butter. Add any juices that may have accumulated around the pork slices. Blend well. Pour the sauce over the pork and serve hot.

PORK TENDERLOIN WITH RASPBERRY SAUCE

Steps:

• Heat butter in an oven proof saucepan. Add tenderloin and quickly brown on all sides. Transfer tenderloin to oven and take in a preheated 400 degree oven for 15-20 minutes.
• Return saucepan to stove top; remove tenderloin and keep warm. Add shallots and garlic to drippings in pan and saute til transparent. Deglaze pan by adding wine and vinegar all at once. Boil until mixture is thickened. Add preserves and cook on medium heat until mixture is thick and glossy. Whisk in mustard, making sure sauce is well combined. Remove from heat. Slice the meat and transfer to plates; drizzle sauce over and serve.

PORK CHOPS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
• Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
• In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE

Steps:

• Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
• Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
• Remove the cover and allow the meat and juices to stand for 10 minutes.
• To serve, slice the meat and drizzle with pan juices.
• If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

PORK TENDERLOIN WITH RASPBERRY SAUCE

Steps:

• Press each pork tenderloin slice to 1 inch thickness. Lightly sprinkle both sides of each slice with cayenne pepper.
• Heat butter in heavy skillet over medium high heat. Add pork slice. Cook 3 to 4 minutes on each side.
• Meanwhile, combine next six ingredients in small saucepan and simmer over low heat 3 minutes, stirring occasionally. Keep warm.
• Place cooked pork slices on warm serving plate. Spoon sauce over them and top pork slices with kiwi slice. Garnish with remaining kiwi and raspberries.
• Makes: 4 servings.

PORK LOIN WITH RASPBERRY SAUCE

Steps:

• Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°., Meanwhile, drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds. , In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce. Freeze option: Prepare raspberry sauce; transfer to a freezer container. Place sliced pork in freezer containers. Cool and freeze. To use, partially thaw pork and sauce in refrigerator overnight. Heat sauce in a saucepan over medium heat until mixture comes to a boil. Remove from the heat. Microwave pork, covered, on high in a microwave-safe dish until heated through. Serve with sauce.

ORANGE MARINATED PORK TENDERLOIN

Steps:

• Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
• Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
• Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.