Pan Roasted Pork Tenderloin Wild Boar Style With Shiitake Mushrooms Recipes

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PORK TENDERLOIN WITH MUSHROOM PAN SAUCE

This dish comes together very quickly. The sauce is so scrumptious! Serve it with something like rice or mashed potatoes so as not to leave a drop behind.

Provided by Irmgard

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14



Pork Tenderloin With Mushroom Pan Sauce image

Steps:

  • Sprinkle the pork with salt and pepper.
  • In a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the pork all over.
  • Transfer to a foil-lined baking sheet; roast in a 400 degree F oven until the juices run clear when the pork is pierced, about 18 minutes.
  • Transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing.
  • Meanwhile, in the same skillet, heat the remaining oil over medium-high heat.
  • Saute the shallots until softened, about 3 minutes.
  • Add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes.
  • Add the wine and cook until evaporated, stirring and scraping up any brown bits.
  • Add the broth and cook for 5 minutes.
  • Mix the butter with the flour and add to the sauce along with the parsley.
  • Simmer, stirring, until thickened.
  • Stir any juices from the pork into the sauce.
  • Serve with the pork.

1 lb pork tenderloin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 large shallots, finely chopped
8 ounces cremini mushrooms, sliced
1/4 teaspoon dried thyme
1 pinch salt
1 pinch ground black pepper
1/4 cup white wine
1 cup chicken broth
1 tablespoon butter, softened
1 tablespoon all-purpose flour
3 tablespoons fresh parsley, chopped

STUFFED PORK TENDERLOIN WITH SHIITAKE MUSHROOM SAUCE

Pork tenderloin is a versatile cut that's ideal for hurried cooks because it roasts so quickly. Filled with a stuffing of fresh herbs, sausage, porcini and shiitake mushrooms, it makes a flavorful entree. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings (2 cups sauce).

Number Of Ingredients 15



Stuffed Pork Tenderloin with Shiitake Mushroom Sauce image

Steps:

  • In a small saucepan, bring water and porcini mushrooms to a boil. Remove from the heat; let stand 20-30 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; finely chop and set aside. Strain soaking liquid through a fine mesh strainer, reserving 2/3 cup., In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink. Remove with a slotted spoon. Remove drippings, reserving 2 tablespoons. Saute 4 cups shiitake mushrooms in reserved drippings until tender., Add rosemary, sage, porcini mushrooms and 1/3 cup mushroom soaking liquid; cook 2 minutes longer, stirring occasionally. Remove from the heat; stir in the bread crumbs, 2 tablespoons parsley and sausage., Preheat oven to 350°. Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open so meat lies flat. Cover with plastic wrap; flatten to 1/4-in. to 1/2-in. thickness. Remove plastic wrap., Spoon half of the stuffing down center of each tenderloin. Close roasts; tie several times with kitchen string and secure ends with toothpicks. Sprinkle each roast with 1/2 teaspoon salt and 1/4 teaspoon pepper., Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, 55-65 minutes or until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°. Let stand 10 minutes before slicing., Meanwhile, in a small saucepan, saute remaining shiitake mushrooms in butter until tender. Sprinkle with flour; stir until blended. Gradually add broth and remaining 1/3 cup mushroom soaking liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in remaining parsley, salt and pepper. Serve with pork.

Nutrition Facts : Calories 367 calories, Fat 14g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 938mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.

1 cup water
1 ounce dried porcini mushrooms
1/2 pound bulk pork sausage
2 small onions, chopped
5 cups coarsely chopped fresh shiitake mushrooms (about 3/4 pound), divided
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
5 cups soft bread crumbs
3 tablespoons minced fresh parsley, divided
2 pork tenderloins (about 1-1/4 pound each)
1-1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
2 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups chicken broth

PAN-ROASTED PORK TENDERLOIN WITH ANCHO HONEY GLAZE

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 9



Pan-Roasted Pork Tenderloin with Ancho Honey Glaze image

Steps:

  • Preheat the oven to 425 degrees F.
  • Whisk together the honey, 2 tablespoons ancho, the mustard and chile de arbol in a small bowl until smooth then season with salt and pepper. Set aside. (If you can make this glaze at least 30 minutes before using, it will be more flavorful.)
  • Remove the pork from the refrigerator 30 minutes before cooking. Season the pork on both sides with salt, pepper and ancho powder. Heat a few tablespoons of oil in a large ovenproof skillet over high heat until it shimmers. Add the pork and cook on all sides until golden brown and a crust has formed, about 12 minutes total. Brush both sides with some of the glaze.
  • Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center registers 140 degrees F, about 12 minutes.
  • Brush the top with the glaze several times while roasting. Remove to a cutting board and brush the top of the pork with more glaze. Let rest for 10 minutes then cut into thick slices. Garnish with the chives and scallions and serve.

1 cup honey
2 tablespoons ancho powder, plus more for seasoning the pork
1 tablespoon Dijon mustard
Pinch of chile de arbol
Kosher salt and freshly ground black pepper
1 1/2- to 2-pound pork tenderloin, trimmed of excess fat and silver skin
Canola oil, for searing
Finely diced chives, for garnish
Thinly sliced scallions, for garnish

ROASTED BEEF TENDERLOIN WITH BOURBON SHIITAKE MUSHROOMS

Tenderloin of beef, seasoned with thyme and garlic, pan-seared, then oven roasted; sliced & served with sautéed shitake mushrooms in a bourbon sauce. From the Atrium Restaurant in the Snow King Resort. Goes great with a side of potatoes. The bourbon shitake sauce is also delicious over pan fried chicken breasts.

Provided by littleturtle

Categories     Sauces

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12



Roasted Beef Tenderloin With Bourbon Shiitake Mushrooms image

Steps:

  • Preheat oven to 350°F.
  • Trim tenderloin of fat and remove silverskin.
  • Rub beef all over with garlic and coat with thyme.
  • In a hot skillet, sear tenderloin on all sides in oil.
  • Remove from skillet and place in a large roasting pan in the oven to roast until done (internal temp of 115°-120°F for rare to med-rare; 25-30 minutes).
  • In skillet, over med-high heat, sauté onions, garlic, and thyme in butter for 2-3 minutes (onions should still be firm).
  • Add mushrooms, bourbon, salt and pepper, and sauté until mushrooms are tender (do not overcook).
  • Let tenderloin rest for several minutes before slicing.
  • Slice and serve with mushroom sauce.

Nutrition Facts : Calories 475.9, Fat 34, SaturatedFat 12.9, Cholesterol 128.1, Sodium 393.8, Carbohydrate 7.5, Fiber 2.1, Sugar 2.5, Protein 29.6

1 (2 1/2 lb) center-cut beef tenderloin
1 tablespoon garlic, minced
2 tablespoons fresh thyme, chopped (leaves only)
3 tablespoons olive oil or 3 tablespoons vegetable oil
2 tablespoons butter
2 red onions, julienned
1 tablespoon roasted garlic, minced
1 tablespoon fresh thyme, chopped
1 lb shiitake mushroom, sliced
1/4 cup Bourbon (sour mash whiskey)
1 teaspoon salt
1 teaspoon pepper

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