Smothered Pork Tenderloin Recipes

PORK TENDERLOIN WITH CREAMY MARSALA SAUCE

Steps:

• Preheat oven to 200C/390F.
• Sprinkle pork with salt and pepper.
• Heat oil in an ovenproof skillet over high heat. Sear on all sides until nicely browned.
• Place in the oven for 15 minutes for the faintest blush of pink (pictured) or 18 to 20 minutes for no pink. See Note 4 for internal cook temperatures.
• Remove pork from skillet onto a plate, cover with foil and set aside in a warm place while you make the sauce.

PERFECT PORK TENDERLOIN

Steps:

• For the pork tenderloin: Preheat the oven to 425 degrees F.
• Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
• Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
• Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
• For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
• Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

SMOTHERED PORK TENDERLOIN

Steps:

• Rinse the pork medallions and pat dry and season with salt and pepper. Dredge lightly in the flour. Heat the oil in a skillet and brown the pork on both sides. Remove from the pan and set aside.
• Place the onions in the pan and begin browning them. Then add the garlic and flour. Cook about 7 minutes.
• In a bowl combine the water chicken stock, Worcestershire, vinegar, and mustard. Pour over the onions and bring to a boil. Reduce to a simmer and add the pork back into the pan. Cover and simmer until the pork is very tender about 30 minutes
• Garnish with parsley

SMOTHERED PORK MEDALLIONS AND GRAVY

Steps:

• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
• Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Season the pork with the Cajun spices, according to your taste. Season the flour with salt and pepper. Whisk the eggs until foamy and add water.
• Prepare the pork by dredging in the flour, then dipping in the egg wash, then back in the flour again. Fry the pork in batches, until crust is golden, about 3 to 4 minutes. Drain on paper towels to remove any excess oil. Serve with Smother Gravy and garnish with scallions.
• Mix well. Store in glass or plastic container with lid.
• Yield: about 1 1/2 cups
• In a heavy bottom saucepan melt the butter over medium heat, add the onions, and cook for 1 minute before adding the red pepper, celery, carrots, garlic, and the thyme. Cook over low heat for 5 minutes, until vegetables are tender.
• Turn the heat up to medium and add the Cajun spices and flour. Stirring constantly, saute until you can smell the spices and the flour starts to get a little golden.
• Pour the chicken stock into the pan while stirring constantly with a whisk. The gravy will start to thicken as it comes to a boil. Add the Worcestershire and reduce the heat to low to prevent the gravy from burning. Allow the gravy to simmer for 5 minutes. Season with salt and pepper, to taste.
• Yield: 4 cups