Pork Tenderloin With Pan Roasted Tomato Cream Recipes

Steps:

• Cut pork tenderloin into 1-inch (2.5 cm) thick medallions; sprinkle with 1/4 tsp (1 mL) each salt and pepper. Heat a large skillet over medium-high heat. Add butter and swirl to coat pan. Brown pork, turning once, for about 1 min per side. Transfer to a plate. Add tomatoes to skillet and cook, shaking pan occasionally, for about 3 min or until starting to brown and burst. Stir in garlic and 1/4 tsp (1 mL) each salt and pepper. Stir in Cream; bring to a boil. Reduce heat and simmer for about 5 min, until sauce is slightly thickened and tomatoes are softened. Stir in pork with any accumulated juices. Simmer, stirring and turning pork once, for about 5 min or just until a hint of pink remains in pork. Stir in basil. Serve garnished with black or green olives, if desired.

Steps:

• In a medium-size pan heat the oil, and saute the onions and chopped garlic, until fragrant. Add the chopped tomatoes, and cook for about 30 minutes at medium heat.
• Mix in the cooked chorizo, cloves, cinnamon, thyme and chipotle chiles, add salt, to taste. Set aside.
• In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside.
• Season the pork tenderloins with salt. In a very hot cast-iron skillet sear the pork for about 4 minutes, turn the pork, and cook on the other side for about 2 minutes or until done. Let rest for about 5 minutes.
• On a dinner plate put the avocado-tomatillo salsa. In the center, mound the tomato-chipotle sauce. Slice the pork on a diagonal, and place on top of the tomato sauce and garnish with a sprig of cilantro.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
• Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 425 degrees F.
• Rub pork on all sides with salt and pepper.
• Place pork on one side of a large roasting pan.
• In a large bowl combine mushrooms, tomatoes, oil, garlic, and salt and pepper to taste; mix gently.
• Spoon vegetables into pan with pork, spreading in an even layer.
• Roast until meat thermometer inserted in the middle of the pork registers 160 degrees F.
• (about 25 minutes).
• Cut pork into thin slices; top with Garlic Mushrooms and Tomatoes.

Steps:

• Cut pork tenderloin into 1-inch thick medallions; sprinkle with a pinch each salt and pepper.
• Heat a large skillet over medium-high heat. Add butter and swirl to coat pan. Brown pork, turning once, for about 1 minute per side or until golden. Transfer to a plate.
• Add garlic, prosciutto and sage to pan and sauté for about 2 minutes or until prosciutto starts to brown. Add vinegar and boil, scraping up bits stuck to pan. Stir in cream; bring to a boil, stirring. Reduce heat and simmer, stirring often, for about 5 minutes, ,until sauce is slightly thickened.
• Stir in pork with any accumulated juices and tomatoes. Simmer, stirring and turning pork once, for about 5 minutes or just until a hint of pink remains in pork. Season to taste with salt and pepper. Serve sprinkled with basil and Parmesan cheese.
• COOKING TIP: Choose the ripest tomatoes possible for the best flavor. Often plum (Roma) or grape tomatoes have better flavor when regular ones are out of season.

Steps:

• Preheat oven to 350 degrees F.
• Pound each piece of port using flact side of meat mallet, flattening slightly.
• Dust port with pan-searing flour and pat off excess.
• Heat olive oil in ovenproof skillet on stove to on medium high until oil faintly smokes.
• Add pork.
• Turn over when pork changes color one-quarter of the way up and seared side has turned paper-bag brown, 3-4 minutes.
• Place skillet with pork in oven and cook about 8 minutes, until internal temparature reaches 145 degree F.
• Check by inserting thermometer halfway into thickest part of pork.
• Transfer pan to stovetop on medium.
• Add basting oil and butter; swirl.
• Baste with spoon, 1-3 minutes.
• Transfer pork to clean platter and let stand for 5-10 minute.
• While pork is resting, heat sauce in small saucepan on medium.
• Pool 1/4 cup warmed sauce on each plate.
• Top with Roasted Squash and Apples (Directions Follows).
• Top with pork slice.
• FOR ROASTED SQUASH AND APPLES.
• Preheat oven to 450 degrees F.
• In a large bowl, toss apples and squash with basting oil
• Season to taste with salt and pepper.
• Roast in oven on center rack about 20 minutes.
• Remove from oven and drizzle with honey.