Pork Tenderloin Fans: What is your favorite way to prepare, serve and sauce them?!
I'm just curious!.!.!.!.!.I love Pork Tenderloins and I would love to know how you like yours, I have tons of recipes but I know that the home cooks make it best! Thank you for your answers!.Www@FoodAQ@Com
Answers:
I get most of my recipes from cooks!.com!. If I were going to make it, here is the recipe I think I would try:
From:
http://www!.cooks!.com/rec/doc/0,1927,1511!.!.!.
PAN ROASTED PORK TENDERLOIN
2 lb!. pork tenderloin
1 tbsp!. butter
1 tbsp!. oil
Sprig/2 of thyme
2 peeled garlic cloves
1/4 c!. chopped shallots
Salt & pepper to taste
1/3 c!. red wine
1!. Wash pork under cold running water; dry with paper towels!.
2!. Melt 1 tablespoon butter and 1 tablespoon oil in skillet over low heat!.
3!. Turn to medium high and let butter foam a little!.
4!. Toss in tenderloin, sprig or 2 of thyme, 2 peeled cloves of garlic!.
5!. Brown tenderloin all around about 5 minutes!.
6!. Add some chopped shallot, salt and pepper!.
7!. Swish around 30 seconds!.
8!. Turn heat to high and add 1/3 cup red wine; scrape residue!.
9!. Put heat on lowest possible setting, cover!.
10!. Roast 45 minutes!. Turn meat half-way through!.
11!. Remove tenderloin to cutting board!.
12!. Skim fat from remaining sauce!. Add 2 tablespoons water and boil to thicken!.
13!. Slice meat and pour sauce over!.Www@FoodAQ@Com
From:
http://www!.cooks!.com/rec/doc/0,1927,1511!.!.!.
PAN ROASTED PORK TENDERLOIN
2 lb!. pork tenderloin
1 tbsp!. butter
1 tbsp!. oil
Sprig/2 of thyme
2 peeled garlic cloves
1/4 c!. chopped shallots
Salt & pepper to taste
1/3 c!. red wine
1!. Wash pork under cold running water; dry with paper towels!.
2!. Melt 1 tablespoon butter and 1 tablespoon oil in skillet over low heat!.
3!. Turn to medium high and let butter foam a little!.
4!. Toss in tenderloin, sprig or 2 of thyme, 2 peeled cloves of garlic!.
5!. Brown tenderloin all around about 5 minutes!.
6!. Add some chopped shallot, salt and pepper!.
7!. Swish around 30 seconds!.
8!. Turn heat to high and add 1/3 cup red wine; scrape residue!.
9!. Put heat on lowest possible setting, cover!.
10!. Roast 45 minutes!. Turn meat half-way through!.
11!. Remove tenderloin to cutting board!.
12!. Skim fat from remaining sauce!. Add 2 tablespoons water and boil to thicken!.
13!. Slice meat and pour sauce over!.Www@FoodAQ@Com
marinate in Dale's sauce
Then rub it with a mixture of hot mustard, garlic powder, honey, a pinch of cayenne, and onion powder!.Www@FoodAQ@Com
Then rub it with a mixture of hot mustard, garlic powder, honey, a pinch of cayenne, and onion powder!.Www@FoodAQ@Com
Slather generously with a mixture of soy sauce , Dijon mustard & a little ground ginger
Bake on a rack in a 400 degree oven
Internal temp 155
Slice into medallions
Serve w/a green peppercorn sauceWww@FoodAQ@Com
Bake on a rack in a 400 degree oven
Internal temp 155
Slice into medallions
Serve w/a green peppercorn sauceWww@FoodAQ@Com
Medallions of Pork With Thyme Mushroom Cream Sauce
1 pork tenderloin (about 1 ? pounds), sliced into ? inch-thick medallions
1 tablespoon unsalted butter
1 tablespoon olive oil
16 ounces mushrooms, sliced
2 teaspoons fresh thyme
Kosher salt and fresh ground pepper to taste
(1-2 tablespoons extra butter for sautéing mushrooms)
3/4 cup heavy cream
1-2 teaspoons hot pepper jelly
HEAT 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat!. Cook the pork medallions for 3 minutes on each side, until lightly browned!. Transfer to a serving plate and place in the oven to keep warm!.
REDUCE heat to medium!. Add mushrooms, thyme, salt & pepper and cook until mushrooms have softened, about 3-5 minutes!. Add a little extra butter if necessary to prevent the mushrooms from sticking!.
STIR in cream & hot pepper jelly!. Heat at a low boil until reduced and thickened, about 7-10 minutes!. Plate the pork and spoon the sauce over the top!.
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Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce
PORK
* 1 tablespoon extra-virgin olive oil
* 1/4 cup minced onion
* 1/4 pound pork breakfast sausage, casings removed
* 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
* 1 garlic clove, minced
* 1/2 teaspoon chopped thyme
* 1/2 teaspoon chopped sage
* 1/2 cup finely chopped collard greens (2 large leaves, stemmed)
* 4 ounces fresh goat cheese, at room temperature
* Kosher salt and freshly ground pepper
* Two 1-pound pork tenderloins
* 6 slices of bacon
SAUCE
* 1 tablespoon extra-virgin olive oil
* 1 garlic clove, minced
* 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
* 3/4 cup apple cider
* 1/2 cup dry Riesling
* 1/4 cup chicken stock or low-sodium broth
* 1/2 teaspoon chopped sage
* 1/2 teaspoon chopped thyme
* Kosher salt and freshly ground pepper
1!. PREPARE THE PORK: In a large skillet, heat the olive oil until shimmering!. Add the onion and cook over moderate heat until translucent, about 3 minutes!. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes!. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes!. Stir in the collard greens and cook until wilted, about 2 minutes!. Transfer the mixture to a medium bowl and let cool to room temperature!. Mix in the goat cheese and season the stuffing with salt and pepper!.
2!. Light a grill!. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary!. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon!. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon!.
3!. Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140!. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes!.
4!. MEANWHILE, MAKE THE SAUCE: In a medium saucepan, heat the oil!. Add the garlic and cook over moderate heat until fragrant, about 1 minute!. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes!. Transfer the contents of the saucepan to a blender and puree until smooth!. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes!. Season with salt and pepper!.
5!. Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates!. Spoon the Apple-Riesling Sauce around the meat and serve!.
MAKE AHEAD The bacon-wrapped, stuffed tenderloins and finished apple-riesling sauce can be refrigerated separately overnight!. Bring the tenderloins to room temperature before grilling!.
--------------------------------------!.!.!.
Pecan Crusted Pork Tenderloin with Mushroom Cream Sauce
2 pork tenderloins (each about 3/4 lb)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup pecans (1? oz), finely chopped
1/3 cup fine dry bread crumbs
1 1/4 cups heavy cream
3 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped shallot (1 large)
1/2 pound mushrooms cut into 1/8-inch thick slices (3 1/2 cups)
1/2 cup Merlot
Put oven rack in middle position and preheat oven to 400oF!.
Pat tenderloins dry, then rub each all over with 1/4 teaspoon salt and 1/8 teaspoon pepper!. Stir together pecans and bread crumbs in a wide shallow bowl!. Pour 1/4 cup cream into another wide shallow bowl!. Roll tenderloins, 1 at a time, in cream to coat, then dredge in nut mixture, shaking off excess, and transfer to a plate!.
Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then brown tenderloins, turning with tongs, until golden on all sides 2 to 4 minutes total!. Transfer to a shallow baking pan (1 inch deep) and roast in oven until thermometer inserted diagonally into center of tenderloin registers 145 F, about 15 to 20 minutes!. Let pork stand in pan on a rack, about 10 minutes!.
While pork is standing, heat butter in cleaned skillet over moderately high heat until foam subsides, then sauté shallot and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 5t
--------------------------------------!.!.!.
Pork Tenderloin with Dijon Cream
1# pork tenderloin, cut into 2" slices
Seasoned flour
2 Tbsp!. butter, divided
2 tsp!. canola or olive oil
Sauce:
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp!. Dijon mustard (or more to taste)
salt and pepper to taste
Preheat oven to low, about 170 degrees!.
Lightly pound pork medallions to 1" thick!.
Melt 1 tablespoon of butter and 2 tsp!. oil over medium high heat!.
Dredge pork in seasoned flour!. Add all at once to pan and saute 2 minutes per side!.
Remove to a plate and hold in the oven while finishing the sauce!. (pork will be a bit underdone but will finish in the oven!.)
Add the remaining 1 tablespoon butter to pan!. Add white part of onion, saute for 1 minute!. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons!. Add cream, simmer 2 - 3 minutes until thickened!.*
Stir in Dijon, add salt and pepper to taste!.
Return pork to pan to coat with sauce!. Serve over rice or pasta, garnishing with the green part of the onion!.
*If sauce ends up too thick, add ? cup or less of water or milk!.
** you can double the sauce ingredients so there is enough to pour over white or brown riceWww@FoodAQ@Com
1 pork tenderloin (about 1 ? pounds), sliced into ? inch-thick medallions
1 tablespoon unsalted butter
1 tablespoon olive oil
16 ounces mushrooms, sliced
2 teaspoons fresh thyme
Kosher salt and fresh ground pepper to taste
(1-2 tablespoons extra butter for sautéing mushrooms)
3/4 cup heavy cream
1-2 teaspoons hot pepper jelly
HEAT 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat!. Cook the pork medallions for 3 minutes on each side, until lightly browned!. Transfer to a serving plate and place in the oven to keep warm!.
REDUCE heat to medium!. Add mushrooms, thyme, salt & pepper and cook until mushrooms have softened, about 3-5 minutes!. Add a little extra butter if necessary to prevent the mushrooms from sticking!.
STIR in cream & hot pepper jelly!. Heat at a low boil until reduced and thickened, about 7-10 minutes!. Plate the pork and spoon the sauce over the top!.
-----------------------------------
Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce
PORK
* 1 tablespoon extra-virgin olive oil
* 1/4 cup minced onion
* 1/4 pound pork breakfast sausage, casings removed
* 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
* 1 garlic clove, minced
* 1/2 teaspoon chopped thyme
* 1/2 teaspoon chopped sage
* 1/2 cup finely chopped collard greens (2 large leaves, stemmed)
* 4 ounces fresh goat cheese, at room temperature
* Kosher salt and freshly ground pepper
* Two 1-pound pork tenderloins
* 6 slices of bacon
SAUCE
* 1 tablespoon extra-virgin olive oil
* 1 garlic clove, minced
* 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
* 3/4 cup apple cider
* 1/2 cup dry Riesling
* 1/4 cup chicken stock or low-sodium broth
* 1/2 teaspoon chopped sage
* 1/2 teaspoon chopped thyme
* Kosher salt and freshly ground pepper
1!. PREPARE THE PORK: In a large skillet, heat the olive oil until shimmering!. Add the onion and cook over moderate heat until translucent, about 3 minutes!. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes!. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes!. Stir in the collard greens and cook until wilted, about 2 minutes!. Transfer the mixture to a medium bowl and let cool to room temperature!. Mix in the goat cheese and season the stuffing with salt and pepper!.
2!. Light a grill!. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary!. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon!. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon!.
3!. Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140!. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes!.
4!. MEANWHILE, MAKE THE SAUCE: In a medium saucepan, heat the oil!. Add the garlic and cook over moderate heat until fragrant, about 1 minute!. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes!. Transfer the contents of the saucepan to a blender and puree until smooth!. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes!. Season with salt and pepper!.
5!. Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates!. Spoon the Apple-Riesling Sauce around the meat and serve!.
MAKE AHEAD The bacon-wrapped, stuffed tenderloins and finished apple-riesling sauce can be refrigerated separately overnight!. Bring the tenderloins to room temperature before grilling!.
--------------------------------------!.!.!.
Pecan Crusted Pork Tenderloin with Mushroom Cream Sauce
2 pork tenderloins (each about 3/4 lb)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup pecans (1? oz), finely chopped
1/3 cup fine dry bread crumbs
1 1/4 cups heavy cream
3 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped shallot (1 large)
1/2 pound mushrooms cut into 1/8-inch thick slices (3 1/2 cups)
1/2 cup Merlot
Put oven rack in middle position and preheat oven to 400oF!.
Pat tenderloins dry, then rub each all over with 1/4 teaspoon salt and 1/8 teaspoon pepper!. Stir together pecans and bread crumbs in a wide shallow bowl!. Pour 1/4 cup cream into another wide shallow bowl!. Roll tenderloins, 1 at a time, in cream to coat, then dredge in nut mixture, shaking off excess, and transfer to a plate!.
Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then brown tenderloins, turning with tongs, until golden on all sides 2 to 4 minutes total!. Transfer to a shallow baking pan (1 inch deep) and roast in oven until thermometer inserted diagonally into center of tenderloin registers 145 F, about 15 to 20 minutes!. Let pork stand in pan on a rack, about 10 minutes!.
While pork is standing, heat butter in cleaned skillet over moderately high heat until foam subsides, then sauté shallot and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 5t
--------------------------------------!.!.!.
Pork Tenderloin with Dijon Cream
1# pork tenderloin, cut into 2" slices
Seasoned flour
2 Tbsp!. butter, divided
2 tsp!. canola or olive oil
Sauce:
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp!. Dijon mustard (or more to taste)
salt and pepper to taste
Preheat oven to low, about 170 degrees!.
Lightly pound pork medallions to 1" thick!.
Melt 1 tablespoon of butter and 2 tsp!. oil over medium high heat!.
Dredge pork in seasoned flour!. Add all at once to pan and saute 2 minutes per side!.
Remove to a plate and hold in the oven while finishing the sauce!. (pork will be a bit underdone but will finish in the oven!.)
Add the remaining 1 tablespoon butter to pan!. Add white part of onion, saute for 1 minute!. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons!. Add cream, simmer 2 - 3 minutes until thickened!.*
Stir in Dijon, add salt and pepper to taste!.
Return pork to pan to coat with sauce!. Serve over rice or pasta, garnishing with the green part of the onion!.
*If sauce ends up too thick, add ? cup or less of water or milk!.
** you can double the sauce ingredients so there is enough to pour over white or brown riceWww@FoodAQ@Com