Pan Seared Pork Tenderloin With Gorgonzola Sauce Recipes

Steps:

• For the pork: Orl a large rimmed baking sheet. Whisk the Dijon, olive oil and Thyme in a small bowl. Sprikle the tenderloins with salt and pepper. Heat a large nonstick skillet over high heat. Add pork and sear until brown all over, about 10 minutes.
• Transfer seared pork to prepared baking sheet. Spread Dijon mixture all over the pork. (Can do this a couple of hours ahead and refrigerate until your ready to cook).
• Preheat the oven to 425°F Roast pork until internal temp is 150, about 30 minutes. Remove from the oven and stand for 5 minutes.
• Meanwhile prepare the sauce.
• Melt 1 tbsp butter in a heavy small saucepan over medium heat. Add 1 Tbsp flour and whisk for 1 minute. Gradually whisk in the cream, white wine and chicken broth. Boil until the mixture is thick enough to coat the back of the spoon, whisking frequently, about 1 minute.
• Add Gorgonzola and whisk until the cheese is melted and smooth, about 5 minutes.
• Slice pork onto plates. Ladle over the sauce. Pass additional sauce seperately.

Steps:

• Preheat the oven to 375 degrees F.
• Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
• Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
• For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
• Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
• Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
• After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
• Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
• Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.

Steps:

• Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.
• In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.

Steps:

• In a small bowl, whisk the Dijon mustard, olive oil and thyme until blended; set aside. Sprinkle pork with salt and pepper. In a large nonstick skillet over high heat, brown pork on all sides, about 10 minutes. , Transfer pork to a foil-lined roasting pan that has been coated with cooking spray. Spread Dijon mustard mixture over all sides of pork. Bake at 425° for 10-20 minutes or until a thermometer reads 145°. Remove from oven and let stand 5 minutes., Meanwhile, in a small saucepan, over medium heat, saute garlic in butter for 30 seconds. Stir in flour until well blended. Gradually whisk in the cream, wine and chicken broth. Bring to a boil; cook and stir for 1 minute or until thickened. Add cheese. Cook and stir until sauce is reduced to desired consistency, about 5 minutes. , Slice pork and transfer to serving plates. Spoon sauce over pork. Sprinkle pork with additional cheese if desired.

Steps:

• Pat the tenderloins dry with paper towels.
• Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
• Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
• Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

Steps:

• 1. Combine all marinade ingredients and reserve 2-3 tablespoons Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
• 2. Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.
• 3. Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin, after you have sliced it for serving.

Steps:

• Slice pork into 1/2-inch round medallions; pound each slice to 1/4-inch thickness with a meat pounder or rolling pin. Season pork with salt and pepper on both sides.
• Heat oil in a large skillet over medium-high. Add pork and cook until no longer pink, turning once, about 8 minutes total. Remove from skillet; arrange on serving platter and set aside.
• Add butter to skillet; melt over medium heat. Add shallots and garlic cook until softened, about 3 minutes, stirring occasionally. Add broth and vinegar to skillet; bring to a boil over high heat. Cook, stirring, until mixture has thickened slightly, about 2 minutes. Add cheese and whisk to mix; cook 2 minutes.
• Pour sauce over pork and serve immediately.