PORK TENDERLOIN WITH CREAM SAUCE
"We had the pork at a German restaurant in Nebraska. I tried the recipe at home and have been making it every since," says Cathy Dwyer of Freedom, New Hampshire.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute carrot and onion in butter for 2 minutes. Add the pork; brown on all sides. Stir in the broth, lemon juice, lemon zest, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 16-18 minutes or until a thermometer reads 160° and juices run clear. Remove meat and keep warm., Strain pan juices, discarding vegetables and bay leaf. Return 1/4 cup to skillet. Combine flour and cream until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork; sprinkle with parsley.
Nutrition Facts : Calories 278 calories, Fat 13g fat (6g saturated fat), Cholesterol 118mg cholesterol, Sodium 226mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.
PORK TENDERLOIN WITH LIME/CREAM SAUCE
Absolutely delicious pork dish with the perfect complementing sauce. The sauce is a three stage reduction that concentrates the flavors....I'm always asked for the recipe. Adapted from it's source: La Grillade Restaurant, Chiang Inn, Chiang Mai, Thailand
Provided by Ron Merlin
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Heat oil in heavy large ovenproof skillet over high eat. Add pork and brown on all sides, turning frequently. Transfer skillet with pork to oven and roast pork until cooked through, about 20 to 30 minutes.
- Meanwhile, melt butter in heavy large skillet over medium heat. Add onion and shallot and sauté 3 minutes. Add wine and boil until liquid is reduced by half, stirring occasionally, about 5 minutes. Add both stocks and boil until liquid is reduced to 6 tablespoons, stirring frequently, about 13 minutes. Add whipping cream and boil until sauce is reduced to 1 cup, stirring frequently, about 7 minutes. Mix in fresh lime juice. Season sauce to taste with salt and pepper.
- Cut pork diagonally into 1/4-inch-thick slices. Spoon sauce onto plates. Fan pork atop sauce and serve.
Nutrition Facts : Calories 564.7, Fat 43, SaturatedFat 21.1, Cholesterol 192.1, Sodium 278.8, Carbohydrate 6.5, Fiber 0.1, Sugar 1.6, Protein 32.5
PORK IN LIME CREAM SAUCE
My husband loves cooking with lime, and here's a recipe we've recently been experimenting with - very tasty! :)
Provided by Julesong
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- In a large ovenproof skillet, heat oil and 1 Tbsp butter over high heat; add pork and brown on all sides, turning.
- Remove skillet from stovetop and place in preheated oven, and bake pork until cooked through, about 20 minutes.
- While pork is baking, melt the remaining butter in a large skillet over medium heat; add onion, garlic, and green onion and saute for 3 minutes.
- Add wine and sherry and boil until liquid is reduced by half, stirring occasionally, for about 5 minutes.
- Add the chicken and beef broths and boil, stirring frequently, until liquid is reduced to 6 Tbsp, about 10 to 15 minutes.
- Add the half and half and simmer, stirring, until sauce is reduced to 1 cup, stirring frequently, about 7 minutes.
- Whisk in the fresh lime juice.
- Season sauce to taste with salt and white pepper.
- Cut pork diagonally into 1/4-inch thick slices.
- Spoon sauce onto serving plate; fan pork on top of the sauce, garnish with basil or cilantro, and serve with any extra sauce on the side.
- Tweaked and adapted from a recipe posted to Gail's Recipe Swap by Debby Bradford, who got it from the November 1991 Bon Appetit.
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