PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE
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.
BLUE CHEESE PORK MEDALLIONS
This comforting pork dish feels fancy, thanks to the creamy sauce kicked up a notch by blue cheese. Guests go crazy over it, and would never guess how quickly it all comes together. -Lynne German, Woodland Hills, CA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut pork into 12 slices; sprinkle with steak seasoning. In a large skillet, heat butter over medium heat. Add pork; cook, covered, until pork is tender, 3-5 minutes per side. Remove from pan; keep warm., Add cream to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until cream is slightly thickened, 2-3 minutes. Stir in cheese until melted. Serve with pork. Sprinkle with parsley.
Nutrition Facts : Calories 317 calories, Fat 23g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 539mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.
BLUE CHEESE BEEF TENDERLOIN
This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce.
Provided by J MILLER
Categories Main Dish Recipes Roast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
- Preheat oven to 450 degrees F (230 degrees C).
- Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
- In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.
Nutrition Facts : Calories 669.4 calories, Carbohydrate 5.1 g, Cholesterol 143.5 mg, Fat 54.6 g, Protein 35.1 g, SaturatedFat 22.1 g, Sodium 1042.8 mg, Sugar 2.9 g
SEARED PORK TENDERLOINS WITH BLUE CHEESE SAUCE
Make and share this Seared Pork Tenderloins With Blue Cheese Sauce recipe from Food.com.
Provided by Oolala
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F.
- Dry tenderloins with paper towels and sprinkle generously with salt and pepper.
- In a saute pan large enough to hold both tenderloins, heat 2 tablespoons oil over medium-high heat until hot but not smoking.
- Add tenderloins, and brown well on both sides, about 10 minutes total.
- Transfer meat to a small roasting pan, and place in the preheated oven.
- Roast to an internal temperature of 150 degrees F., about 15-20 minutes.
- Remove from pan and cover loosely with foil, allowing to rest 10 minutes before slicing.
- For the sauce, return the saute pan to medium-high and add the remaining tablespoons of oil and heat until hot but not smoking.
- Add onion and saute 7-9 minutes, stirring occasionally until transparent.
- Add wine and chicken stock, stirring for several minutes.
- Remove sauce from heat and skim any film off surface, then stir in blue cheese, parsley, salt and pepper; set aside, covering to keep warm.
- Slice pork at an angle about 1 inch thick and drizzle generously with sauce.
PAN-SEARED PORK TENDERLOIN WITH BRAISED TURNIPS AND PARMESAN
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.
- In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.
PORK TENDERLOIN WITH BLUEBERRY-BALSAMIC GLAZE
This pan-seared pork tenderloin recipe with a quick, seasonally adaptable blueberry glaze also works well with cranberries.
Provided by Baker
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Sprinkle salt and cracked pepper on pork. Heat oil in a heavy saucepan over medium-high heat. Add pork and cook quickly on both sides to sear, about 1 minute per side. Reduce heat to medium-low and cover the pan. Cook for about 5 minutes; turn pork over and continue cooking until no longer pink inside, 5 to 7 minutes more.
- Meanwhile, combine blueberries, balsamic vinegar, and sugar in a small pot. Combine water and cornstarch together in a small bowl and add to the pot. Bring glaze to a boil, about 5 minutes, and stir until slightly thickened. Reduce heat and simmer until pork is finished, 5 to 7 minutes more.
- Serve pork with accompanying glaze.
Nutrition Facts : Calories 157 calories, Carbohydrate 10 g, Cholesterol 48.9 mg, Fat 4.9 g, Fiber 1 g, Protein 18 g, SaturatedFat 1.2 g, Sodium 82.4 mg, Sugar 6.6 g
SEARED PORK TENDERLOIN WITH A SMOKY MAPLE SAUCE
I made this one year for a holiday dinner party. I had found two similar recipes in magazines that I combined to create this one. My only mistake was slightly over cooking the pork....nothing worse than overcooked and dry pork.
Provided by Melanie B.
Categories Pork
Time 4h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together spices (first six ingredients) in a bowl. Sprinkle over pork, place in a resealable bag, and allow to refrigerate for 1-4 hours.
- Bring oil to high heat in large saute pan (oven proof). Sear off each side of the pork tenderloin, quickly, but ensuring a nice brown crust. Place the pan, with both tenderloins in a 375 degree oven for 30 minutes, or until the internal temperature reaches 155 degrees. Remove pork from oven and pan, cover in foil, and allow to rest for 10-20 minutes. Do not discard the juices from the pan.
- In the pan (that was just used for the pork), prepare the sauce by adding 2 teaspoons of the adobo sauce, syrup, stock, and vinegar and stirring at a medium heat. Use a whisk or spoon to scrape up any brown bits at the bottom of the pan. Stir constantly for about 5-6 minutes. Taste for seasoning and add salt/pepper if desired.
- Serve pork in slices with a drizzle of sauce.
- This dish goes VERY well with creamy roasted garlic mashed potatoes and fried apples.
Nutrition Facts : Calories 234.1, Fat 8.1, SaturatedFat 2.4, Cholesterol 75.1, Sodium 178.9, Carbohydrate 16, Fiber 0.5, Sugar 13.2, Protein 23.9
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PORK MEDALLIONS WITH BLUE CHEESE SAUCE - PLATED CRAVINGS
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5/5 (116)Total Time 30 minsCategory Main CourseCalories 685 per serving
- Trim the tenderloin of the silverskin and any excess fat. Cut the tenderloin into eight 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season with salt and black pepper.
- Heat the olive oil and 1 Tbsp butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork.
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Reviews 5Category DinnerCuisine AmericanTotal Time 15 mins
- Put the flour on a small plate and sprinkle generously with seasoning. Salt and pepper the venison medallions on both sides, then dredge in flour to coat both sides.
- Heat a cast-iron pan over medium heat, then coat the bottom lightly with a bit of the butter. Add the tenderloins and set a timer to cook for 2 minutes or until browned and seared on the bottom, then flip and cook for 2 minutes longer until browned on the bottom, but still red/pink in the middle.
- Remove the venison to a serving plate. Add a little splash of white wine to the pan to deglaze, using a spatula to scrape up all the good flavors from the pan. Once the wine has mostly evaporated, add a bit more butter, then the garlic and saute for just a bit, until fragrant. Reduce heat to medium low, then pour in 1/4 cup of the wine and add the cream cheese and a few blue cheese crumbles. Use a silicon spatula to smash the cream cheese and melt it, stirring it into the sauce until smooth and thickened. Taste and add more blue cheese if desired or more wine if the sauce seems too thick.
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