PERFECT PORK TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
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.
PORK TENDERLOIN, THE BEST EVER
I have tried many recipes for pork tenderloin and this is the absolute best ever. It is so tender and juicy and great tasting. Hope you enjoy.
Provided by Nimz_
Categories Pork
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 375 degrees F.
- Trim as much of the fat off as you can.
- Season with Salt& Pepper.
- Roll tenderloin in flour and coat well.
- Heat olive oil in cast iron skillet.
- Brown the tenderloin on all sides.
- Mix the soups together with the hot water.
- Add the soups slowly to the roast allowing the onion pieces to rest on the top of the tenderloin as much as possible.
- Cover and bake in oven for approximately 1 hour and 15 minutes or until the inner temperature reaches 170 degrees (well done).
Nutrition Facts : Calories 433.4, Fat 12.1, SaturatedFat 3.3, Cholesterol 123, Sodium 4445.8, Carbohydrate 35.2, Fiber 3.2, Sugar 2.9, Protein 43.5
CLASSIC CANADIAN CAESAR
This drink is very popular in Canada. Take a lick of the celery salt and then a drink of the Caesar through the straw for the proper Caesar experience.
Provided by ambibambi
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
- Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 30.5 g, Fat 0.7 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 5407.7 mg, Sugar 9.5 g
PARMESAN PORK TENDERLOIN
I am of Danish descent and love all things pork, both old recipes and new. Here's a dish I came up with myself. -John Hansen, Marstons Mills, Massachusetts.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside., In a large skillet, saute the onion, mushrooms and garlic in 1 teaspoon butter and 1 teaspoon oil until tender; remove and keep warm. In the same skillet, cook pork in remaining 1 teaspoon butter and 1 teaspoon oil in batches over medium heat until juices run clear, about 2 minutes on each side. Remove and keep warm., Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth; add seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with the pork and the onion mixture.
Nutrition Facts : Calories 388 calories, Fat 19g fat (8g saturated fat), Cholesterol 118mg cholesterol, Sodium 472mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 43g protein.
CAESAR PORK TENDERLOIN
I had tried to cook pork tenderloin and it always came out dry but this recipe always comes out wonderful. I found this recipe in the newspaper years ago. It is definitely worth a try.
Provided by Weimie Mom
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F Salt and pepper tenderloin.
- Combine mayonnaise, anchovy paste, lemon juice and garlic. On a plate, combine crushed crouton crumbs and parmesan cheese. Spread the mayonnaise mixture completely over the tenderloin and then roll in the crumb/cheese mixture to coat. Place on a flat baking sheet.
- Bake for 15-20 minutes or until tenderloin is medium well done (slightly pink in the center). Cut into 1/4 inch thick slices to serve.
- Note: You can use a knife to spread the mayonnaise mixture on the tenderloin but I always use my hands to get it all over the place. It's messy but it seems to pay off. This is what those disposable gloves are for.
- When I buy my pork tenderloin there are usually two in the package.
- You find the anchovy paste in a tube like toothpaste near the tuna in the grocery store.
- Put the croutons in a zip top plastic bag and use a rolling pin to crush them. It keeps them together and works great. You can add the parmesan cheese to this and mix it together well before you put the mixture on the plate.
Nutrition Facts : Calories 211.9, Fat 9.8, SaturatedFat 4.3, Cholesterol 86.7, Sodium 283.5, Carbohydrate 1, Sugar 0.2, Protein 28.4
BLACKENED PORK CAESAR SALAD
When I cook, the goal is to have enough leftovers for lunch the next day. This Caesar with pork has fantastic flavor even when the meat is chilled. -Penny Hedges, Dewdney, British Columbia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- For dressing, in a small bowl, mix the first 6 ingredients until blended., Toss pork with blackened seasoning. In a large skillet, heat oil over medium-high heat. Add pork; cook and stir until tender, 5-7 minutes., To serve, place romaine in a large bowl; add dressing and toss to coat. Top with pork, and, if desired, croutons and cheese.
Nutrition Facts : Calories 458 calories, Fat 31g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 464mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 36g protein.
GRILLED PORK AND PEACH SALAD
Summer is perfect for salads and grilling. Summer is also perfect for peaches, and this salad combines all three! Serve as a light entree with a crusty bread.
Provided by Bibi
Categories Beef and Pork Salads
Time 38m
Yield 4
Number Of Ingredients 17
Steps:
- Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.
- Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.
- When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.
- While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.
- Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.
- Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.
- Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.
- Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).
- Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.
Nutrition Facts : Calories 671 calories, Carbohydrate 28.2 g, Cholesterol 73.7 mg, Fat 50.5 g, Fiber 4.3 g, Protein 28 g, SaturatedFat 7.9 g, Sodium 474.8 mg
GRILLED CAESAR PORK TENDERLOIN
You can order yourself a grilled chicken Caesar anywhere. But we figured we could jazz up that combo a little while still keeping it fairly healthful if we swapped in tender slices of grilled pork instead. The smoky, juicy pork and crunchy, tangy salad is a uniquely delicious pairing, if we do say so ourselves. We love to serve it with our Grilled Cheesy Olive Bread (page 90), but then again, we love just about anything with that bread!
Yield serves 4
Number Of Ingredients 6
Steps:
- Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
- While the grill or broiler is heating up, place the pork and 1/2 cup of the Caesar dressing in a shallow dish and turn to coat. Let marinate for 20 minutes, or until the grill or broiler is ready.
- Place the pork on the grill or, if broiling, place on the prepared baking sheet. Grill or broil, 4 inches from the heat, basting with the marinade after 5 minutes. Cook, turning once, for about 20 minutes total, or until an instant-read thermometer inserted in the thickest part of the meat registers 150°F. Transfer the pork to a cutting board and cover loosely with aluminum foil. Discard any remaining marinade.
- In a large bowl, toss together the lettuce, croutons, Parmesan cheese, pepper, and the remaining 1/2 cup Caesar dressing.
- Divide the salad among four large shallow bowls. Cut the pork tenderloins into slices 1/2 inch thick and serve on top of the salad.
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4.8/5 (319)Calories 227 per servingCategory Dinner
- Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
- Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
- Move the pork to a baking dish. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck on bits (see notes) then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
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- Grilled Moroccan Spiced Pork Tenderloin. Butterflied pork tenderloin is rubbed with a flurry of heady spices like cumin, coriander, and cinnamon before being grilled to quick perfection in this easy dinner recipe.
- Pork Tenderloin with Date and Cilantro Relish. Adding a little bit of the pan drippings to the chutney before serving helps tie all the flavors together.
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