Pan Seared Port Tenderloin In Tomato Sauce Recipes

Steps:

• Heat a large skillet over medium; add 1 tablespoon of the oil and 1/2 stick of the butter.
• Mix the mustard powder, garlic powder, onion powder and 1 1/2 teaspoons each salt and pepper in a bowl. Coat the sliced tenderloin on all sides with the spice mixture. Place in the hot skillet and cook until golden brown, about 3 minutes per side. Remove to a plate and let rest.
• Meanwhile, slice the tomatoes in half and cut the asparagus into 1-inch pieces. Mince the garlic, sprinkle with salt and mash to a paste with flat of a knife.
• Heat a second skillet over medium; add the remaining 1 tablespoon oil and another 1/2 stick of the butter. When the oil and butter are hot, add the asparagus and some salt and pepper; cook for 3 to 4 minutes, stirring. Stir in the garlic. When the asparagus is nice and bright green, add the tomatoes and the remaining 1/2 stick butter. Cook until the tomatoes are starting to soften. Pour in the cream and pork drippings and continue to cook for about 2 minutes more. Stir in the sage.
• Arrange the pork on plates, spoon over the tomato-asparagus cream sauce and serve. Enjoy!

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:

• Preheat oven to 350 degrees F.
• Pound each piece of port using flact side of meat mallet, flattening slightly.
• Dust port with pan-searing flour and pat off excess.
• Heat olive oil in ovenproof skillet on stove to on medium high until oil faintly smokes.
• Add pork.
• Turn over when pork changes color one-quarter of the way up and seared side has turned paper-bag brown, 3-4 minutes.
• Place skillet with pork in oven and cook about 8 minutes, until internal temparature reaches 145 degree F.
• Check by inserting thermometer halfway into thickest part of pork.
• Transfer pan to stovetop on medium.
• Add basting oil and butter; swirl.
• Baste with spoon, 1-3 minutes.
• Transfer pork to clean platter and let stand for 5-10 minute.
• While pork is resting, heat sauce in small saucepan on medium.
• Pool 1/4 cup warmed sauce on each plate.
• Top with Roasted Squash and Apples (Directions Follows).
• Top with pork slice.
• FOR ROASTED SQUASH AND APPLES.
• Preheat oven to 450 degrees F.
• In a large bowl, toss apples and squash with basting oil
• Season to taste with salt and pepper.
• Roast in oven on center rack about 20 minutes.
• Remove from oven and drizzle with honey.

Steps:

• Arrange bacon slices over pork tenderloin.
• Place tenderloin on rack in a shallow roasting pan.
• Tuck thin end of meat under.
• Roast, uncovered, at 350 degrees for about 25 to 35 minutes, or until internal temperature is around 160 degrees.
• In a saucepan over medium-low heat, melt butter.
• Cook chopped onion in butter until tender; add tomato sauce, sweet pickle, vinegar, parsley flakes and sugar.
• Simmer, uncovered, for 10 minutes.
• Serve with roasted pork tenderloin.

Steps:

• Season beef medallions with salt and pepper to taste and set aside.
• Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
• Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
• Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
• Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
• Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
• Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
• Spoon sauce over beef and serve immediately.