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.
LEMONY PORK PICCATA
A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.
Provided by Jackie Cree
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
- Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
- Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
- Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
- Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 14.3 g, Cholesterol 81.9 mg, Fat 15.8 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 184.6 mg, Sugar 0.6 g
PORK TENDERLOIN WITH OLIVE-PICCATA SAUCE
Ripped off without guilt from the Lindsay Olive Company website. Obviously you could use any brand olives, but that wouldn't be very nice after they gave us this recipe, now would it? ;o)
Provided by Sandi From CA
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut pork crosswise into 1-inch thick slices.
- Place slices between sheets of waxed paper or plastic wrap; pound (or use the heal of your hand) to flatten into 1/2-inch thick medallions.
- Sprinkle thyme, salt and pepper over medallions.
- Heat oil in a large nonstick skillet over medium heat until hot.
- Add medallions; cook 4 minutes per side or until no longer pink in center.
- Transfer to a serving plate; keep warm.
- Add garlic to drippings in skillet; cook and stir 30 seconds.
- Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
- Stir in olives; heat through.
- Spoon sauce over medallions; top with parsley.
Nutrition Facts : Calories 192.8, Fat 9.7, SaturatedFat 2.6, Cholesterol 74.8, Sodium 443.1, Carbohydrate 1.2, Fiber 0.2, Sugar 0.2, Protein 24.1
PORK TENDERLOIN ALLA NAPOLI
If you like the robust flavor of olives, tomatoes, and rosemary, this is the dish for you. I find it works best using a cast iron skillet.
Provided by DELTAQUEEN50
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Heat the oil in a cast iron skillet over medium-high heat. Brown pork on all sides in the skillet.
- Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.
- Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
- Remove pork from skillet, leaving remaining tomato mixture and juices. Place skillet over medium heat, and gradually mix in the cream. Stirring constantly, bring to a boil. Reduce heat to low, and continue cooking 5 minutes, until thickened. Slice pork, and drizzle with the cream sauce to serve.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 2.1 g, Cholesterol 75.6 mg, Fat 13 g, Fiber 0.4 g, Protein 18 g, SaturatedFat 5.9 g, Sodium 381 mg, Sugar 0.7 g
PORK PICCATA RECIPE - (4.4/5)
Provided by á-44409
Number Of Ingredients 10
Steps:
- Salt and pepper medallions and coat with flour. Heat olive oil in large skillet and brown the pork on both sides, transfer to plate. Add the garlic to the same skillet, then immediately add the wine and cook over medium high heat. As the wine reduces, stir to dissolve the small bits and juices remaining in the pan from the meat. Cook until the wine is reduced by about half, 5-6 minutes. Add broth and lemon juice, cook additional 5 minutes. Return pork medallions to the skillet and heat until the sauce thickens and the meat is cooked, about another 20 minutes. Serve over pasta, potatoes or rice, top with parsley.
PORK PICCATA
This is one of my husband's favorite recipes. He considers this comfort food. I found this recipe in a magazine (can't remember which) and made a few tweaks to suit our tastes. I typically serve it over garlic mashed potatoes to catch the delicious lemony sauce. I hope you enjoy it as much as we do.
Provided by Lusil
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Slice tenderloin into 1/2 inch pieces.
- Dredge in breadcrumbs.
- Heat olive oil on in a large skillet to medium high heat and brown pork for 3- 4 minutes each side until golden brown.
- Remove pork from pan and reduce heat to medium.
- Add shallots and garlic to pan and cook for 45 seconds.
- Add broth and lemon juice, scraping pan to loosen any browned bits.
- Stir in parsley, capers and pepper and simmer 2 to 3 minutes.
- Return pork to pan and cook 5- 10 minutes until thoroughly heated.
- Serve over garlic mashed potatoes or rice.
Nutrition Facts : Calories 181.2, Fat 7.3, SaturatedFat 2, Cholesterol 50, Sodium 447.9, Carbohydrate 9.6, Fiber 0.6, Sugar 0.9, Protein 18.6
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