Burgundy Pork Tenderloin From All Recipes
EASY AND ELEGANT PORK TENDERLOIN
This main dish is beautiful in its presentation and always comes out tender and juicy even if you overcook it a little. The crust of bread crumbs holds in all the juices and adds a great look and taste to the finished product.
Provided by Susan Burget
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
- Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 26.7 g, Cholesterol 65.3 mg, Fat 23.5 g, Fiber 1.3 g, Protein 28.6 g, SaturatedFat 3.7 g, Sodium 624.7 mg, Sugar 1.3 g
BURGUNDY PORK TENDERLOIN
Steps:
- 1. Preheat oven to 350 degrees F. Place pork in 9x13 baking dish, and sprinkle with salt, pepper and garlic powder. Top with onion and celery. Pour wine over all.
- 2. Bake for 45 minutes.
- 3. When done, remove meat from baking dish, and place on platter. Pour gravy mix into cooking juices and stir until thickened. Slice meat and cover with gravy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BURGUNDY PORK TENDERLOIN
This recipe is from Dijon, France, from a colleague with whom I worked while living there. It is very simple, yet very elegant, and very tasty, which is typical of many dishes in Burgundy. It is great served with mashed potatoes, or rice and a light green salad.
Provided by TJW2725
Categories Pork
Time P1DT45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together all marinade ingredients and marinate the pork, covered overnight (24 hrs)in the fridge.
- Remove pork and gently pat dry with a paper towel.
- Cook the pork over medium high heat in a skillet with the butter and the oil for about twenty minutes, or until well browned on all sides.
- Deglaze with the marinade and braise for 3-5 minutes.
- Remove the filets when fully cooked(170° inside), set aside, and keep warm.
- Reduce the sauce by about one third, about 20-25 minutes and then incorporate the cream and estragon sprigs.
- Cook for another 5 minutes, or until thickened.
- Cut the pork into medallions, and pour the sauce on top to serve.
Nutrition Facts : Calories 902.6, Fat 61.9, SaturatedFat 28.5, Cholesterol 276.1, Sodium 292.5, Carbohydrate 6.6, Sugar 1.1, Protein 48.4
KATHLEEN'S BURGUNDY PORK TENDERLOIN
Make and share this Kathleen's Burgundy Pork Tenderloin recipe from Food.com.
Provided by ousoonerjill
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Place pork in a 9x13 inch baking dish and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery and pour wine over all.
- Bake in preheated oven for 45 minutes.
- When done baking, remove meat from baking dish and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices and stir until thickened. Slice meat and cover with the gravy.
BURGUNDY PORK TENDERLOIN FROM ALL RECIPE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all. Bake in the preheated oven for 45 minutes. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. If juices have excessive alcohol flavor, heat in pot to get rid of alcohol. Slice meat, and cover with the gravy.
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- To prepare the tenderloin: Preheat oven to 425 degrees. Trim pork tenderloin of any excess fat, and remove silver skin. (For a helpful video on how to remove silver skin, see here.)
- Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Generously season the tenderloin with the freshly-cracked black pepper, and press to be sure it sticks. Add to the skillet and cook, turning as needed, for 4 to 5 minutes (about 1 minute per side), until evenly browned. Transfer tenderloin to a greased baking dish, and place it in the oven to roast for 12 to 15 minutes, until an instant-read thermometer inserted into the thickest part of the tenderloin reads 140 degrees. Remove dish from oven and transfer the tenderloin to a plate and cover loosely with aluminum foil to keep warm.
- To make the sauce: Meanwhile, in a skillet or saucepan over medium-high heat, add the shallots and sauté for 2 minutes. Then add the garlic and saute 1 more minute. Add the red wine and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits. Once the wine is almost cooked away, add the beef stock and turn the heat to high. Boil the sauce down until there’s a noticeable trail when you drag a wooden spoon through the center of it (4-5 minutes).
- Pour in the heavy cream and resume boiling. Again, boil down until you can make that telltale trail from the wooden spoon. Turn off the heat and add the parsley and any remaining black pepper (no more than 1 Tbsp, the rest should have already been used to pepper the tenderloin). Taste for salt and add if needed.
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- Dijon Pork with Apples and Cabbage. View Recipe. "A honey-mustard marinade gives pork a tangy-sweet punch," says recipe creator Molly Gilbert. "Charred cabbage and apple make a crunchy side dish."
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