PORK TENDERLOIN IN PHYLLO
Make and share this Pork Tenderloin in Phyllo recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°.
- Sprinkle pork with salt and pepper; place on a jelly roll pan coated with cooking spray.
- Bake for 15 minutes, turning once.
- Remove from oven; let stand 5 minutes.
- Coat pork with mustard; sprinkle evenly with thyme, pressing thyme into mustard to adhere.
- Place 1 phyllo sheet on a large cutting board/work surface (cover remaining dough to prevent drying), lightly coat with cooking spray.
- Repeat layers with remaining phyllo and cooking spray, ending with phyllo.
- Gently press phyllo layers together; lightly coat top phyllo sheet with cooking spray.
- Arrange pork along 1 short edge of phyllo, leaving a 2 inch border; roll up jell-roll fashion (don't roll tightly).
- Place roll, seam side down, on jelly-roll pan coated with cooking spray.
- Bake for 20 minutes or until roll is golden brown and thermometer reads 155°; let stand 10 minutes.
- Place chutney in a microwave-safe bowl; microwave on HIGH for 30 seconds or until warm, stirring once.
- Cut pork crosswise into 8 slices using a serrated knife; serve with chutney.
Nutrition Facts : Calories 271.6, Fat 8.6, SaturatedFat 2.7, Cholesterol 74.8, Sodium 571.9, Carbohydrate 20.6, Fiber 1, Sugar 0.2, Protein 26.2
MUSTARD CRUSTED PORK TENDERLOIN
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 400 degrees F.
- 2. In a large saute pan over medium-high heat, toast the mustard seeds until fragrant. Using a mortar and pestle lightly crush the mustard seeds. In a small bowl combine the mustard seeds and the panko.
- 3. Using 2 tablespoons of the olive oil rub the pork and season on all sides with gray salt and pepper, to taste, and roll in the panko mustard seed mixture to coat the tenderloins all over.
- 4. In a large saute pan heat the remaining 4 tablespoons olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 10 to 12 minutes.
- 5. Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with the Mostarda di Frutta.
- In a large heavy bottomed pot, over high heat, add the sugar, water and juice of half a lemon and cook until a medium-dark caramel is achieved. Add shallots and the chilies to the caramel. Immediately add all of the fruit, wine, and bay leaf. Cook gently until the fruits are tender and remove from heat. Add the Dijon when the fruits have just been removed from the heat, taste for salt. Let cool to room temperature. Store refrigerated in a covered container or in individual canning jars.
PARSLEY AND PARMESAN CRUSTED PORK TENDERLOIN
An easy way to dress up pork for your family or for guests! Serve with egg noodles or rice.
Provided by Leanne Cooke
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
- Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside.
- Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
- Sprinkle the bread crumb mixture over the mustard coating.
- Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Allow pork to rest for 5 minutes before slicing.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.3 g, Cholesterol 79.4 mg, Fat 6.8 g, Fiber 1 g, Protein 31 g, SaturatedFat 2.7 g, Sodium 928.5 mg, Sugar 1 g
PORK TENDERLOIN WITH GOLDEN CRISPY CRUST
From an AP article by Jim Romanoff with recipe by J M Hirsch, as published in Herald-Tribune February 2008. "This recipe for pork tenderloin in a golden, herbed crust is loosely inspired by a classic Japanese preparation of breaded, deep-fried pork chops called tonkatsu." Posted here for safekeeping.
Provided by johannewallace
Categories Pork
Time 50m
Yield 1/4 pound each, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Lightly oil a wire rack or coat with nonstick cooking spray. Set in a baking sheet.
- Combine the bread crumbs, garlic, parsley, rosemary, thyme, oil, salt and pepper. Use paper towels to pat dry the pork tenderloin.
- On a piece of plastic wrap, spread the crumb mixture in a strip as long as the tenderloin. Coat the tenderloin with the mustard. Roll the tenderloin in the crumbs so they stick to the mustard.
- Place tenderloin on the prepared rack. Roast until the crust is golden, the tenderloin is barely pink in the center and the internal temperature is 155F, 35-45 minutes.
- Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 273.4, Fat 10.9, SaturatedFat 2.9, Cholesterol 74.8, Sodium 434.7, Carbohydrate 16.1, Fiber 1.4, Sugar 1.5, Protein 26.5
TENDERLOIN IN PUFF PASTRY
I came up with this dish after combining several different recipes. I wrap up each beef tenderloin, topped with a tasty mushroom mixture, in a sheet of puff pastry. It sounds like a lot of work, but it isn't...and it's so elegant. -Julie Mahoney St. Edward, Nebraska
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown steaks in oil on both sides. Place a wire rack on a baking sheet. Transfer steaks to wire rack; refrigerate for 1 hour. In the same skillet, saute mushrooms and onions in butter until tender; drain. Stir in the salt and pepper., On a lightly floured surface, roll pastry into a 13-in. square. Cut into 4 squares. Place one steak in the center of each square; top with mushroom mixture. Combine egg and water; brush over pastry., Bring up corners to center and tuck in edges; press to seal. Place on a parchment-lined baking sheet. Cover and refrigerate for 1 hour or overnight., Bake, uncovered, at 400° for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
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- Sprinkle pork with salt and pepper; place on a jelly roll pan coated with cooking spray. Bake at 400° for 15 minutes, turning once. Remove from oven; let stand 5 minutes or until slightly cool. Coat pork with mustard; sprinkle evenly with thyme, pressing thyme into mustard to adhere.
- Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray.
- Arrange pork along 1 short edge of phyllo, leaving a 2-inch border. Starting at short edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly). Place roll, seam side down, on jelly roll pan coated with cooking spray. Bake at 400° for 20 minutes or until the roll is golden brown and a thermometer registers 155°. Let stand 10 minutes.
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