PORK TENDERLOIN WITH PEPPER JELLY AND GORGONZOLA
This is a recipe I acquired years ago and modified to suit my family's taste. It is simpler to make than it sounds; great for company. An absolute favorite of our family!
Provided by Rosemary Smith
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Sprinkle pork tenderloins with garlic salt and pepper. Allow to stand at room temperature for 30 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat 2 tablespoons of olive oil in a saucepan over medium heat. Stir in garlic, shallots, and red pepper; cook and stir until the onions have softened and turned translucent, about 10 minutes. Add chicken stock, brandy, thyme, and rosemary. Increase heat to medium-high, and simmer until the sauce has reduced by 1/3, about 5 minutes. Remove the thyme and rosemary sprigs, and stir in the hot pepper jelly until melted; set aside.
- Meanwhile, heat remaining 2 tablespoons of olive oil in a skillet over high heat until it just begins to smoke. Add pork, and cook until golden brown on all sides, about 5 minutes. Remove pork and place into a roasting pan.
- Roast pork in preheated oven until a thermometer inserted into the center registers 145 degrees F (63 degrees C), about 10 minutes. Once done, place pork onto a plate and cover with foil; allow to rest for 5 minutes.
- To serve, remove peppers and onions from the sauce, and spread out onto a serving platter. Slice pork diagonally into 1-inch slices and arrange over the peppers. Pour 1/2 cup of the brandy sauce over the pork, and sprinkle with 3/4 cup of Gorgonzola cheese. Serve remaining sauce and cheese in separate serving dishes on the side.
Nutrition Facts : Calories 517.5 calories, Carbohydrate 43.8 g, Cholesterol 101.9 mg, Fat 18.4 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 7 g, Sodium 1075.9 mg, Sugar 28.2 g
PORK WITH GORGONZOLA SAUCE
A tangy Gorgonzola cheese sauce dresses up tender slices of pork. Served alongside steamed broccoli, this special entree is sure to create a memorable holiday meal. -Taste of Home Cooking School
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 398 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 608mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 28g protein.
PORK WITH GORGONZOLA SAUCE
This is from Epicurious. I have post exactly as they did but I thought it needed a little salt. I also only made half as I only cooked 1 tenderloin and I have double the sauce I needed.
Provided by CC G
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- For pork:.
- Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)
- Preheat oven to 425°F Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.
- Meanwhile, prepare sauce:.
- Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.
- Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.
Nutrition Facts : Calories 525.7, Fat 33.2, SaturatedFat 17.4, Cholesterol 211.4, Sodium 575.7, Carbohydrate 4, Fiber 0.6, Sugar 0.4, Protein 49.4
PORK TENDERLOIN WITH GORGONZOLA WHITE WINE SAUCE
My SIL recently prepared this recipe and it was such a hit with the family (especially the young neices and nephews). Do not add the cheese/butter mixture to the sauce until almost ready to serve. The sauce can be re-heated but it does tend to separate. Delicious on steak or veggies.
Provided by Abby Girl
Categories Pork
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Grill pork tenderloin until cooked (10 - 15 minutes). Let the pork tenderloin sit for 5 minutes before carving.
- Sauce:.
- In a pot, reduce white wine to 1 T. Add 3/4 cup cream and reduce to 1/2 cup. (this can be done in advance).
- Combine butter and cheese. Add to the wine/cream reduction and blend with a whisk. Season with black pepper.
Nutrition Facts : Calories 504.4, Fat 28.1, SaturatedFat 15.1, Cholesterol 226.5, Sodium 312.1, Carbohydrate 1.6, Sugar 0.3, Protein 54.6
PORK TENDERLOIN WITH GORGONZOLA SAUCE
This is from Bon Appetit from a few years back. It's one of my old stand by's for dinner parties or birthday dinners. It's quick and easy so you can enjoy your guest and still impress them at the same time!
Provided by A la Carte
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 559, Fat 37, SaturatedFat 18.8, Cholesterol 213.5, Sodium 565.1, Carbohydrate 4.2, Fiber 0.6, Sugar 0.6, Protein 49.2
PORK WITH GORGONZOLA SAUCE
Categories Milk/Cream Cheese Mustard Pork Roast New Year's Eve Blue Cheese Pork Tenderloin White Wine Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- For pork:
- Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)
- Preheat oven to 425°F. Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.
- Meanwhile, prepare sauce:
- Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.
- Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.
PAN-SEARED PORK TENDERLOIN WITH GORGONZOLA SAUCE
This a small scale recipe good enough for a special occasion...perhaps Valentine's Day. Adapted from porktenderloinrecipes.org.
Provided by gailanng
Categories Pork
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 479.4, Fat 25.5, SaturatedFat 10.5, Cholesterol 175.3, Sodium 584, Carbohydrate 7.5, Fiber 0.1, Sugar 2.5, Protein 52
BEEF TENDERLOIN WITH CREAMY GORGONZOLA SAUCE
Trust me. Follow my method. You won't be disappointed! Serving Beef Tenderloin, otherwise known as filet of beef or filet mignon, is an expensive dish BUT keep this in mind: there is absolutely no waste if it's trimmed properly, it's delicious, easy to make, and it will WOW your guests every time. We like our meat cooked perfectly medium rare and not a spec more! I have adjusted the cooking times for a fool proof roast every time. Instead of a whole tenderloin, this time, I bought 2, 4.5 pound cuts. I think it's easier to handle 2 smaller cuts that are the same size in diameter.
Provided by Everything Tasty Ki
Categories Roast Beef
Time 30m
Yield 1 Slice, 15-20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees.
- Rub the beef with a light coating of olive oil and a generous amount of salt and pepper around all sides. Do not be afraid to use salt on the outside. You need this to season the meat or it will be bland.
- Use a large sheet pan with short sides, like a cookie sheet. Place a flat rack in the sheet pan to keep the meat off the pan.
- Insert an oven proof thermometer in one end so that the tip is in the middle of the roast. Do not insert the rod from the top, as it is too hard to get it in the middle. Use a thermometer that sits on the counter with a cord. (you can find this in my favorite cooking tools link, I can't live without this)
- 4. Cook the roast for 15 minutes at 450 degrees and than lower the oven to 325 degrees. Do not open the oven at all during this time. Set the thermometer to 120 for medium rare or 125 for medium.
- Take the roast out of the oven when the thermometer reaches the desired temperature and cover with foil. Do not remove the thermometer. Let the roast sit for 15-20 minutes before slicing. You will see the thermometer will rise another 8-10 degrees. Medium Rare will rise close to 130 and more medium with register at 135 on thermometer. It's very important to let the roast rest out of the oven, it will continue to cook and allow the juices to spread back out into the meat. This is how you get the perfect cooking throughout your meat from top to bottom and from end to end.
- Gorgonzola Sauce: Bring the cream to a full boil in a medium to large sauce pan, boil rapidly until sauce thickens and stir occasionally. Take off the heat and add the rest of the ingredients until the cheeses are melted. This sauce can easily be made ahead of time and reheated.
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