FIG-GLAZED PORK TENDERLOIN
I like to experiment with unique flavors and try to make the food look photo-worthy, too. But for my husband, the dish just has to taste good. Here's a supper that made us both happy. -Jean Gottfried, Upper Sandusky, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add preserves, juice, vinegar, Worcestershire sauce, garlic and curry powder to same pan; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 509mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 0 fiber), Protein 23g protein.
PORK LOIN WITH FIGS AND PORT SAUCE
Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. In a medium ovenproof skillet, heat oil over medium-high. Generously season pork with salt and pepper; brown on all sides, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Transfer skillet to oven, and continue to cook until an instant-read thermometer inserted into thickest part of pork registers 145 degrees, 25 to 35 minutes. Transfer pork to a plate; tent loosely with aluminum foil (reserve skillet).
- Place skillet over medium heat; add shallot, and cook until softened, 2 to 3 minutes. Add flour; cook, stirring, 30 seconds. Gradually whisk in port; cook until sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Add figs; cook until warmed through, about 1 minute (adjust consistency of sauce with water if needed). Slice pork, and serve with figs and port sauce.
Nutrition Facts : Calories 493 g, Fat 22 g, Fiber 1 g, Protein 35 g
PORK TENDERLOIN WITH PORT SAUCE
Make and share this Pork Tenderloin With Port Sauce recipe from Food.com.
Provided by seahorse73
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a medium, heavy-bottomed skillet over high heat.
- Pat pork dry, and season with salt and pepper.
- Cook pork in oil until brown, about 4 minutes or until cooked to desired doneness.
- Transfer to a warm platter; set aside.
- Remove skillet from heat.
- Discard fat, and add port; return skillet to heat.
- Deglaze pan, scraping with a wooden spoon to loosen the browned bits from the bottom.
- Continue cooking until sauce is reduced to about 2 tablespoons.
- Add stock, and cook until sauce is lightly syrupy, about 4 minutes.
- Whisk in butter, a little at a time, gently shaking pan while whisking.
- Stir in vinegar.
- Taste, and adjust for seasoning.
- Spoon sauce over pork, and serve immediately.
PORK TENDERLOIN WITH FIG PORT SAUCE
I saw they had fresh figs at the supermarket last week and they looked really good, I am not a big fan of figs by themselves, but I do think they can make a lovely addition to a sauce. I made this one and served it with pork on a sweet potato mash, it turned out really well. The pork weight is enough for three just up the weight for 4, the sauce amount should be enough for 4 servings.
Provided by The Flying Chef
Categories Pork
Time 50m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Mix rosemary and oil in a bowl, rub into pork loin, place pork in an oven proof dish and cook in pre-heated oven 180 degrees Celsius for about 40 Min's or until pork is cooked through.
- Sauce.
- Combine water and port in a saucepan, bring to the boil, turn down heat slightly and cook 15 Min's to reduce liquid slightly,.
- Add all the remaining ingredients except the butter and simmer for a further 15 Min's, remove rosemary sprigs and cinnamon sticks, blend with until smooth.
- Add butter stir until melted, serve sauce over pork.
Nutrition Facts : Calories 562.8, Fat 17, SaturatedFat 3.9, Cholesterol 141.2, Sodium 699, Carbohydrate 35.8, Fiber 2, Sugar 28.5, Protein 45.8
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