Pork Tenderloin With Lightly Seared Strawberries Recipes

Steps:

• In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids., Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm., Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet., Return pork to the pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Top each serving with cheese, onions and remaining strawberries.

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 the oven to 350 degrees.
• In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside.
• Rinse the tenderloin, and prick on all sides with a fork. Season liberally on all sides with salt, pepper, and crushed rosemary, rubbing all spices into the meat very well.
• Set a roasting pan over two burners on your stove, where you will get a nice even heat, add olive-oil and margarine, and bring to medium-high temperature.
• Next, carefully place your tenderloin into the roasting pan. The reason for doing this is to sear the outside of the tenderloin so that when you roast it in the oven it stays nice and moist. So you'll want to sear it on all "sides" for about a minute each (rotating it with a pair of tongs), including the two ends.
• Turn heat down to medium and add the vinaigrette mixture, turning meat to coat thoroughly in sauce. Once meat is coated, and sauce has darkened in color (but not burnt), remove from heat. Spoon about 1/2 of the pan juices/sauce into a small saucepan and reserve.
• Put the roasting pan with the tenderloin and 1/2 of the sauce into the oven. Cook about an hour and a half, basting in sauce every 20 minutes or so. I also placed a pan of water on the bottom rack of the oven to give added moisture.
• Once the tenderloin is in the oven, add strawberries to reserved sauce and stir to coat the berries. After about an hour and fifteen minutes you can start checking on the tenderloin. Poking it with your finger should feel somewhat springy, and a sharp knife inserted to the middle should run clear juices. An hour and a half should give you a perfect, moist roast.
• Pull the tenderloin out of the oven and allow it to rest for about five minutes. Meanwhile, put the saucepan with the berries on the stove on low heat, and warm through. Once the meat has rested, transfer to a serving platter, slice, and pour warm sauce with berries over to serve.

Steps:

• Rub the pork generously with salt, pepper, and rosemary. Heat the olive oil in a large heavy skillet over medium-high heat. Add the pork and cook until richly browned on all sides, about 6 minutes total. Reduce the heat to medium-low and cook the pork, turning several times, until it is tender and an instant-read thermometer registers 155º, about 15 minutes. Transfer the pork to a cutting board and let it rest, covered with foil, while you prepare the strawberries and sauce. The internal temperature will rise as the meat stands. Set the skillet aside, you'll use it to make the sauce.
• Rub an unridged rimmed griddle pan or a large, heavy skillet with an oiled paper towel and heat until almost smoking. Add the strawberries and sear for about 45 seconds, turning once. They should be cooked until slightly softened but should not release too much juice.
• Add the chicken stock to the skillet in which the pork cooked and place it over medium-high heat, scraping the bottom to dislodge the brown bits. Cook until the stock is almost syrupy, about 3 minutes. Add the vinegar and 2 teaspoons of the sugar and continue cooking until the sauce is almost thick enough to coat a spoon, 3-5 minutes longer. After 1 1/2 minutes, taste the sauce and add more sugar to taste if it seems too tart.
• Cut the pork into slices and arrange them decoratively on dinner plates. Spoon some seared strawberries beside the meat and drizzle the sauce on and around the meat and strawberries. Sprinkle flaky salt over the pork and garnish it with chives. Serve at once.

Steps:

• Mix 3 tablespoons olive oil, ground black pepper, salt, dried sage, and ground fennel in small bowl. Rub oil mixture all over pork tenderloins; place in large baking dish and let stand 20 minutes.
• Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 minutes. Reduce heat to medium; cover and cook until instant-read thermometer inserted into center of pork registers 150°F, turning pork occasionally, about 8 minutes longer for medium tenderloins and 10 minutes for large.
• Transfer pork to cutting board; let rest 5 minutes. Cut pork crosswise into 1/2-inch-thick slices; arrange on platter. Sprinkle with parsley; garnish with sage sprigs. Serve with Rhubarb Compote.