PORK TENDERLOIN WITH PEAR CREAM SAUCE
Pork's mild taste goes well with sweet flavors and many seasonings. Here, I've teamed it with both-luscious pears and a refreshing herb blend.-Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Sprinkle pork with the herbes de Provence, salt and pepper. In a large ovenproof skillet, brown pork in 1 tablespoon butter on all sides. Bake 18-22 minutes or until a thermometer reads 145°. Remove pork from skillet and keep warm. Let meat stand for 5 minutes before slicing. , Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Remove from pan and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme. , Remove from heat. Add brandy; cook over medium heat until liquid is almost evaporated, stirring to loosen browned bits from pan. Add cream and nectar; cook and stir until slightly thickened. Slice pork; serve with pears and cream sauce.,
Nutrition Facts : Calories 605 calories, Fat 38g fat (22g saturated fat), Cholesterol 175mg cholesterol, Sodium 451mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 6g fiber), Protein 26g protein.
PORK TENDERLOIN WITH CRANBERRY-PEAR CHUTNEY
The perfect balance of tart and sweet to top a tenderloin-this autumn dinner is a family-favorite. Keep this chutney recipe on hand for turkey dinners, too. -Amanda Reed, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings (1 cup chutney).
Number Of Ingredients 17
Steps:
- In a shallow dish, combine the first 10 ingredients. Add the pork; turn to coat, cover and refrigerate 8 hours or overnight., For chutney, in a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Uncover; simmer 20-25 minutes longer or until desired consistency, stirring occasionally. Cool to room temperature., Meanwhile, drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with chutney.
Nutrition Facts : Calories 306 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 342mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
MINCED PORK OR VEAL TENDERLOIN: SCHWEINS ODER KALBSGESCHNETZELTES
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat heavy saute pan. Then add oil until it begins to smoke. Sear the meat until golden brown, season with salt and pepper. Transfer meat to a strainer. Reserve meat and juice separately.
- Add the butter to the pan. When it begins to brown, add onions, garlic, and chanterelles. Saute over high heat until all the liquid has reduced. Add heavy cream, paprikas, and the juice from the meat. Reduce until sauce has lightly thickened. Add the reserved meat, marjoram and parsley, and season with salt and pepper. Stir in creme fraiche.
- Serve over noodles, on heated plates, and garnish with minced parsley.
ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY
Provided by Sara Foster
Categories Roast Thanksgiving Low Cal Dinner Apple Pork Tenderloin Fall Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Rinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl. Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.
- Preheat oven to 375°F. Heat oil in large ovenproof skillet over medium-high heat. Remove pork from marinade, reserving marinade. Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.
- Pour reserved marinade over pork. Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 145°F, about 20 minutes for medium (temperature will rise about 10 degrees). Transfer pork to cutting board. Tent with foil; let rest 5 minutes.
- Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs.
ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY
I got this recipe from Bon Appetit magazine. I've made it over and over again. Its elegant enough to serve to company and simple enough for a weeknight supper. It will probably work equally well with any flavor chutney you want to use.
Provided by OhSusannah
Categories Pork
Time 35m
Yield 2 tenderloins, 6 serving(s)
Number Of Ingredients 7
Steps:
- Ruinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic and thyme leaves and pour over pork.
- Marinate 1 hour at room temperature or chill for up to 3 hours.
- Preheat oven to 375.
- Heat oil in oven-proof skillet over medium-high heat.
- Add pork to skillet and brown on all sides, about 6 minutes total.
- Pour reserved marinade over pork and roast for about 20 minutes, until instant-read thermometer registers 145 degrees in thickest part of meat.
- Transfer meat to cutting board, tent with foil, and let rest about 5 minutes before slicing.
Nutrition Facts : Calories 58.7, Fat 4.5, SaturatedFat 0.6, Sodium 1.1, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 0.1
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