What is your favorite pork TENDERLOIN recipe (not loin), grilled or otherwise? Inspired...

Pork Tenderloin With Balsamic Cranberry Sauce from BA

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE
To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest. End with vanilla ice cream topped with warm chestnuts in syrup.




1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar




Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.

Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

Serves 2, can be doubled.
Bon Appétit
30-Minute Main Courses
November 1998


I like this because it is quick to make during the week when I don't have hours to cook.

 
This may get lost in the shuffle, but I was going to post it below - seems like a good...

place for it right here!

Rec: Pork Medallions in Applesauce "Gravy"

1 lb pork tenderloin
2 Tbsp butter
1 Tbsp olive oil
flour
freshly ground black pepper to taste
salt to taste
1 tsp onion powder
1/4 cup sherry
1/4 cup applesauce
1/4 cup parmesan cheese, grated
apple or other favorite fruit

Slice tenderloin into medallions and pound to about 1/2-inch thick. Dredge in flour, and shake off excess/discard flour.

Brown in oil/butter mixture over MEDIUM heat, turning after about 4 minutes. Add onion powder, sherry and applesauce and bring to slow boil; simmer an additional 2 minutes. Place in an oven-proof casserole, and add pork and juices. Top with a thin slice of apple (note: original recipe called for a zucchini, but I added the applesauce and didn't think it would go well). I suppose if you don't want to add anthing, there would be no need to put the pork in the oven at all, just make sure you saute it a little more in the pan until it is done).

Sprinkle cheese on top, and cook at 400 F for about 10 minutes, or until pork is no longer pink inside.

So tender!

 
Rec: Chinese Barbecued Pork with Garlic Sauce

(oven roasted or BBQ’d)

This was very easy & Yummy... I “porked-out”
on this after finishing the leftover Thai
Red Pork Curry with Green Peppercorns. I
had purchased 2.25 lbs. of pork tenderloin;
one lb. for the curry, and used the
remaining 1.25 lb. to make this recipe.

My only substitution was to use Kame brand
Thai Style Satay Peanut Sauce in lieu of hoisin sauce.

I used Asian sesame oil and 10 drops of
Tabasco for the garlic sauce. In
retrospect, I should have doubled the
garlic sauce as some reviewers suggested.
It’s easy enough to make and SO delicious!
It was late at night and I forgot to add
the coriander (cilantro).

http://www.epicurious.com/recipes/recipe_views/views/11820

 
REC: Watermelon-Injected Pork Tenderloin with Watermelon Salsa

This is a recipe that was fron an Epi gathering in New Mexico a few years back. It is TDF!!!


Watermelon-Injected Pork Tenderloin with Watermelon Salsa (Jim/TX)

Tenderloin

3 cups diced watermelon meat (approximately, to yield 2 cups juice)
3 jalapenos (leave jalapeno ribs and seeds in for max heat, out for less)
1 tablespoon salt
2 cups granulated sugar
1/4 cup Midori liqueur (optional)
2lbs. pork tenderloin
salt and pepper

1. Seed and then puree watermelon and jalapenos in a blender.
2. Strain mixture through a sieve and return to the blender. If you won't be injecting the tenderloin, don't worry about straining the marinade.
3. Add salt, sugar and Midori liqueur and blend for 2 minutes.
4. Reserve 1 cup for basting.
5. Draw marinade up into syringe-type injector. Poke and inject marinade throughout tenderloin.
6. After marinating, season the meat with some salt and pepper.
7. Have your coals prepared on the grill and use the combination technique of direct and indirect heat. Roll the tenderloin over the direct heat to establish some grill marks and then move to a slower part of the grill to finish cooking.
8. Baste the tenderloin periodically throughout the cooking process. Finishing over indirect heat will allow it to cook without burning.
9. Cook the tenderloin to an internal temperature of 145°. (Despite all the warnings from your mother about the need to cook pork to 170°, the truth is 137° will kill off anything that might harm you.) Allow the meat 5 minutes to rest, then slice into medallions. Fan across some Watermelon Salsa for a great summer meal.

Watermelon Salsa

2 cups watermelon, seeded and diced fine
1 Granny Smith apple, diced fine
1 red onion, julienned
2 cloves garlic, minced
1 mango, peeled and diced
2 jalapenos, seeded and diced fine
1 bunch cilantro, leaves only
2 tablespoons sugar
Salt and pepper to taste
2 limes, juice only
splash of rice wine vinegar

Combine all ingredients and chill well.

 
Pork Wellington

PORK WELLINGTON (An Emeril Recipe)

4 ounces goat cheese (about 1/2 cup)
1/2 cup roasted walnut pieces
2 tablespoons chiffonade of fresh basil
2 tablespoons minced shallots
1 tablespoon chopped garlic
1 tablespoon walnut oil
Salt and pepper
1 boneless loin of pork, trimmed (about 1 1/2 pounds) 6 inches long x 3
inches across
Emeril’s Essence
1 tablespoon olive oil
1 10-inch square sheet of frozen puff pastry, thawed
1 egg, beaten
3 cups candied butternut squash
1 cup roasted shallot reduction, warm
1 tablespoon chopped green onions
1 tablespoon brunoise red peppers

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a food processor, combine the goat cheese, walnuts, basil, shallots,
garlic, walnut oil, salt and pepper. Puree the mixture until grainy. Makes
about 1 cup. Season the entire loin with Essence. Heat a large sauté pan.
Add the oil. Sear the loin for 3 minutes on the first side, 3 on the second
and 1 minute on each end. Remove the meat from the pan and set aside. Brush the pastry sheet with the beaten egg. Place the pork in the middle of the sheet and pack with the cheese mixture. Wrap the pastry around the pork and seal the edges tightly, pressing with moistened fingers. Place the package, seam side down, on the baking sheet, and brush the entire pastry with the egg wash. Bake until golden brown and puffy, for about 35 to 40 minutes. Remove from the oven and rest for a minute or two before slicing.

Yield: 4 servings

Slice the Wellington into 4 thick slices. Mound the squash in the center of the plate. Arrange the Wellington around the squash. Spoon the shallot
reduction over the meat. Garnish with the green onions and peppers.

 
REC: Pork Tenderloins with Prunes, Olives, and Capers

Pork Tenderloins with Prunes, Olives, and Capers

2 T. brown sugar
3/4 tsp. salt
1/4 tsp. ground black pepper
3 garlic cloves, crushed with garlic press
1 pork tenderloin (1 lb.), cut into 1-inch-thick slices
2 tsp. olive oil
1/2 cup dry white wine
2 T. red wine vinegar
1 tsp. cornstarch
1/4 tsp. dried oregano leaves
1/2 cup pitted prunes, coarsely chopped
1/4 cup pitted green olives, coarsely chopped
2 T. capers, drained

On waxed paper, combine brown sugar, salt, pepper, and garlic; use to coat pork slices.

In nonstick 12-inch skillet over med.-high, heat olive oil. Add pork slices and cook until lightly browned on both sides and pork just loses its pink color on the inside, 5 to 7 minutes. Remove pork to plate.

In a 1 cup glass measuring cup, mix wine, vinegar, cornstarch, and oregano until well blended. Add cornstarch mixture to skillet; cook, stirring constantly, until slightly thickened, about 1 minute. Return pork slices to skillet; add prunes, olives, and capers; heat through. makes 4 main-dish servings.

Each serving: About 245 calories, 6 g. total fat (1 g. sat).

Source: Good Housekeeping, Jan. 1996

 
Pork Tenderloin Medallions in Garlic Cream Reduction

From Katie

serves 6

Always a favorite and easy to make!

2 pork tenderloins
12 large cloves garlic -- thinly sliced
1/2 cup wine -- white, blush, white zin, etc.
1/2 cup heavy cream
1/2 teaspoon rosemary -- crushed

Slice tenderloins into thin medallions. Sprinkle with salt and freshly ground pepper and fry in a little oil. Place on oven safe plate and keep warm.

Sauté garlic in pan until lightly toasted. Add wine and cook down to half. Add cream and cook until thickened. Pour over pork medallions.

Great with rice, roasted asparagus, or sauteed mixed veggies, and green salad.

 
This one's awesome :REC Pork Tenderloin with Stilton and Green Peppercorns

From Caren Mcsherry at www.gourmetwarehouse.ca

Pork Tenderloin with Stilton and Green Peppercorn

This recipe was made for 2 very special men that were and are trying to cut carbs from their diet. In an effort to keep them true gourmets (which is how they really love to eat), here is a pork preparation that will wow anyone, carb counting or not.

Ingredients:
3 pounds pork tenderloin
3 shallots, finely minced
100 grams Prosciutto di Parma
100 grams Asiago cheese
1 large garlic clove, minced
3 tablespoons Ouro d'Oliva olive oil

To Prepare the Pork:
1. Cut the pork loin down the center and butterfly. If the flesh is uneven, pound it our to ensure the meat is even. Lay the Prosciutto and Asiago down the middle of the loin. Roll the pork up and tie it at intervals to secure so that it will not open during cooking. (You can prepare the pork to this point and refrigerate until serving time.)
2. Heat a sauté pan to medium high heat, add the oil, shallots and garlic to the pan. Saute for about 3 minutes until soft. Add the tenderloins to the pan and sear on all sides. Transfer the pork to a baking sheet and place in a 400F oven for 20 minutes. While the pork is roasting prepare the sauce.

Sauce:
1/2 cup marsala wine
1/2 cup heavy cream
2 cups Major beef stock
2 tablespoons balsamic vinegar
5 ounces English Stilton cheese or other blue (not Danish blue)
2 heaping tablespoons green peppercorns in brine, drained

Method:
1. In the same pan as you fried the pork, pour in the wine, scraping up the fried bits from the bottom of the pan. Add the stock and bring to a boil. Continue to boil until the liquid is reduced by half.
2. Add the balsamic vinegar, continuing to simmer. Pour in the heavy cream, keep the heat on medium and continue to cook for a further 5 minutes. Add the stilton along with the peppercorns
3. Keep the heat on low until the sauce is thick enough to coat the back of a spoon. Season with sea salt and fresh ground pepper.
4. To serve, puddle the sauce in the center of the plate, arrange the sliced pork over top and garnish with your choice of vegetables around the outside of the plate.

Serves 6

 
Ella's Sun Dried Tomato Pesto Stuffed Tenderloin

Sun Dried Tomato Pesto Stuffed Tenderloin

1/4 c sun dried tomatoes, drained, patted dry and finely chopped
3 Tbsp finely chopped parsley and/or basil (I didn't have fresh, so used dry)
2 Tbsp crumbled goat or feta cheese (I used goat)
1 tsp balsmaic vinegar
2 minced garlic cloves
Black pepper
1 pork tenderloin

Preheat oven to 400F. In a small bowl, stir tomatoes with 2 Tbsp parsley, cheese, vinegar, garlic and pepper. Slice tenderloin horizontally in half, lengthwise, nearly right through to other side, to form a pocket. Stuff sundried tomato mixture into pocket. Reseal using skewers. Place pork on a small baking sheet. Brush lightly with sundried tom. oil. Tuck thin end under to avoid overcooking. Sprinkle with pepper and remaining 1 Tbsp parsley. Roast in centre of preheated oven until pork is firm when pressed, about 25-30 minutes. Let stand covered, 5 minutes. Slice into 1/2 inch thick slices, spooning any stuffing that falls out back onto pork. Served this with a wild mushroom risotto and fried zucchini sticks.

 
My favorite REC: Pork Tenderloin w/ Mustard Crust

REC. Pork Tenderloin in Mustard Crumb Crust

This was originally posted at "Gail's"

From Safeway Fresh Ideas Magazine. Dressed
up, but simple enough for a weeknight. The
golden crust of mustard and breadcrumbs seals
in the tenderloin's natural juices.

1 lb pork tenderloin
2 cloves garlic
1/2 tsp salt
1 c fresh bread crumbs
1/4 c chopped fresh parsley
2 tbsp olive oil
1/4 tsp ground black pepper
3 tbsp regular or coarse-grain dijon
mustard

1. Preheat oven to 400°. Lightly oil a rack
or coat with nonstick cooking spray and set it
on a baking sheet.
Set aside.
2. Pat pork tenderloin dry with a paper
towel. Tuck the narrow end under and secure it
with a toothpick.
3. On a work surface, coarsely chop garlic
cloves. Sprinkle them with salt and mash them
to a puree with the blade of the knife held
sideways.
Transfer the puree to a bowl and add
breadcrumbs, parsley, oil, and pepper. Mix
thoroughly to be sure the oil and garlic are
evenly distributed.
4. On a piece of plastic wrap, spread out
half of the breadcrumb mixture in a strip as
long as the tenderloin. Coat one side of the
tenderloin generously with the mustard. Turn
the tenderloin over and set it down on the
crumbs so they adhere to the mustard. Coat
the remaining surfaces of the meat with
mustard,. Press on remaining crumb mixture.
5. Transfer the tenderloin to the prepared
rack. Roast for 30-35 minutes, or until barely
pink inside and the internal temperature is
160*. Let stand for 5 minutes before slicing,
being careful to remove the toothpick when you
reach it.
—————
Notes: Fresh breadcrumbs are most easily made
in the food processor, but you can also chop
them by hand with a knife.

 
REC: Pork Tenderloin with Sage

Pork Tenderloin with Sage
The great thing about this is it's so quick and easy you can make it for a week night dinner. I hope you like it a much as we do.

Note: Please don't overcook this! The trichinosis scare that made us all cook pork well done has been over for decades.

Pork Tenderloin with Sage
Serves 4

2 whole pork tenderloins
salt fresh ground black pepper
1 c olive oil
1 juice of 1 lemon
2 t finely chopped fresh sage or 1 t dried (I use fresh)
1 c marsala wine
1 c chicken stock (I use home made, if using canned I'd use low salt)
4 fresh sage leaves, finely chopped
2 T butter

Place the pork in a non metallic container (I use a ziploc bag) with salt and pepper (to taste), olive oil, lemon juice, and chopped sage. Cover and refrigerate for at least 2 hours, turning after 1 hour.

Preheat oven to 350:F.
Place a large skillet (ovenproof, if possible) over medium-high heat. Remove tenderloins from marinate and sear in hot pan, turning frequently until browned all over. If the skillet is ovenproof, place it in oven and roast for 10-20 minutes. (If not, transfer to a roasting pan, but use skillet to make sauce.)

When cooked, remove pork, set aside, and cover to keep warm. Place skillet over high heat. When hot, add the marsala wine. Cook until steam evaporates. Add the chicken stock and fresh chopped sage leaves, scraping bits off bottom of pan. Cook over high heat until the sauce reduces by half or more. Turn off heat and stir in butter. Season with salt and pepper.

Cut tenderloins into 1/2 inch thick strips on an angle. Arrange in a semicircle on plate and serve with sauce.

 
Almond-Crusted Pork Tenderloin with Dried Cranberry-Apple Conserve

I'm so excited! I'm a bit of a lurker around this awesome site, where there are so many terrific recipes, and so much good information, but I DO have a good pork tenderloin recipe!

Almond-Crusted Pork Tenderloin with Dried Cranberry-Apple Conserve

from The Best of Cooking Light

2 (1-pound) pork tenderloins
2 (1-ounce) slices white bread
3 tbsp sliced almonds, finely chopped
1 tbsp dried rosemary
1 tsp coarsely ground black pepper
1/2 tsp salt
2 large egg whites, lightly beaten
cooking spray
Rosemary sprig

Preheat oven to 425. Trim fat from pork. Place the bread in a food processor; pulse 10 times or until crumbs form to measure 2 cups. Combine breadcrumbs and next 4 ingredients in a shallow dish. Dip pork in egg whites, dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake at 425 for 30 minutes or until thermometer registers 160 (slightly pink). Cover with foil, and let stand 10 minutes. Slice and serve with Dried Cranberry-Apple Conserve , garnish with rosemary sprig.

Dried Cranberry-Apple Conserve

2 cups sweetened dried cranberries (Craisins)
1-1/2 cups boiling water
1/3 cup diced dried apple
1/4 cup raisins
1 tbsp minced crystallized ginger
1/3 cup white wine vinegar
3 tbsp sugar
1/8 tsp ground red pepper
dash of ground allspice
dash of ground cinnamon
dash of ground ginger
1/4 cup red plum or raspberry jam
Combine the first 5 ingredients; cover and let stand 30 minutes. Combine vinegar and next 5 ingredients in a small saucepan, and bring to a boil, stirring frequently. Add the fruit mixture. Bring to a boil; reduce heat, and simmer for 5 minutes. Stir in jam. Remove from heat, and cool to room temperature.

 
Hey! Got enuf yet? REC: Pork Tenderloin with Ginger Carrot Sauce

From Bon Appetit

I love coriander and think it takes well to combining with pork.

Make lots of the ginger-carrot.

CORIANDER PORK TENDERLOIN WITH CARROT-GINGER SAUCE

Coriander Pork Tenderloin with Carrot-Ginger Sauce Oysters on the half shell with a cold sauce of vinegar, peppercorns and finely chopped lemongrass would be an elegant appetizer. Accompany the pork with the rice timbales (see recipe), steamed snow peas and baby corn, and a dry Gewürztraminer. End with a salad of melon and pineapple with toasted coconut.


1 pound carrots, peeled, cut into 1-inch pieces

1/3 cup whipping cream
1 tablespoon finely grated peeled fresh ginger

1/4 cup whole coriander seeds
3 pork tenderloins (about 3 pounds total), trimmed
2 tablespoons olive oil

Combine carrots, 3 cups water and 3/4 teaspoon salt in medium saucepan. Bring to boil. Reduce heat to low. Cover and cook until carrots are very tender, about 30 minutes. Drain; reserve cooking liquid. Transfer carrots to processor. Puree until smooth. Add cream and ginger and process to blend. Transfer puree to heavy small saucepan. Add enough reserved cooking liquid to puree to form consistency of thick sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.) Coarsely grind coriander seeds in spice grinder or blender. Sprinkle pork with salt and pepper. Press coriander onto pork, coating completely. Heat 1 tablespoon oil in each of 2 heavy large nonstick skillets over medium-high heat. Add 1 pork tenderloin to 1 skillet and 2 pork tenderloins to second skillet. Brown pork on all sides and cook until thermometer inserted into center registers 155°F, about 25 minutes.

Transfer pork to cutting board. Let rest 5 minutes. Cut pork into 1-inch-thick slices. Spoon sauce onto plates. Top with pork and serve.

6 servings
Bon Appétit
February 2000

 
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