GLAZED PORK TENDERLOIN WITH HORSERADISH SAUCE
Pork gets a tasty treatment from a simple sauce of pineapple preserves and horseradish in this recipe. The brand of horseradish you use will determine the "heat" level of the sauce. -Bernice Dean of Garland, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Combine salt and pepper; rub over pork. Place in a 13x9-in. baking pan coated with cooking spray. Place one sprig of rosemary under the pork and one on top. Bake, uncovered, 10 minutes., Meanwhile, in a saucepan, heat preserves and horseradish until preserves are melted; stir until blended. Remove top rosemary sprig. Brush pork with 1/4 cup pineapple sauce. Bake 10-20 minutes longer or until thermometer reads 145°. Let stand 5 minutes before slicing. Serve with remaining sauce.
Nutrition Facts : Calories 242 calories, Fat 4g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 226mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
PORK TENDERLOIN WITH HORSERADISH SAUCE
"This delicious match receives rave reviews each time I make them and I've shared the recipes with numerous fans," writes Ann Berger Osowski from Orange City, Florida. "They're very versatile; the pork can be served hot or cold and the sauce can also be used as a zesty dip for fresh veggies."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, combine the steak seasoning, rosemary and thyme; rub over meat. Using the point of a sharp knife, make eight slits in the tenderloin. Insert garlic into slits. Place meat on a rack in a foil-lined shallow roasting pan. Drizzle with vinegar and oil., Bake, uncovered, until a thermometer reads 145°, 30-40 minutes. Let stand for 10 minutes before slicing. Meanwhile, combine the sauce ingredients; chill until serving. Serve with pork.
Nutrition Facts : Calories 258 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 450mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
HORSERADISH CRUST PORK TENDERLOIN W COMEBACK SAUCE
Steps:
- 1. Mix all the comeback ingredients together and let set in fridge until ready to use.
- 2. Mix the pork tenderloin with all the ingredients and place in a zip lock bag. Marinate the pork tenderloin for at least 8 hours or overnight. Preheat oven 425 degrees.
- 3. Remove the Pork tenderloin on a baking sheet. Rub the horseradish marinade on the outside of the pork. Bake for 20 minutes or until internal temp is 145 degrees. Let rest 5 minutes.
- 4. Serve with comeback sauce
PORK TENDERLOIN STEAKS WITH MUSTARD CIDER SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
- Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.
ROAST PORK LOIN IN HORSERADISH CRUST
Steps:
- To make the roast pork loin:
- Preheat oven to 425°F.
- In a heavy skillet cook bread crumbs in 1 tablespoon oil with salt and pepper to taste over moderate heat, stirring, until golden brown. Transfer bread crumbs to a bowl and toss well with horseradish.
- Pat pork dry and season with salt and pepper. In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes. Transfer pork to a shallow baking pan and coat top and sides evenly with mustard. Press bread crumb mixture evenly onto mustard and roast pork in middle of oven until a meat thermometer inserted in center registers 155°F. for slightly pink meat (if bread crumbs begin to get too browned arrange a sheet of foil loosely over pork), 25 to 30 minutes. Transfer pork to a cutting board and let stand 5 minutes.
- Cut pork into 1/4-inch-thick slices and serve with cabbage and onions.
- To make the cabbage and onions:
- In a large heavy skillet heat oil over moderate heat until hot but not smoking and cook cabbage and onion, stirring, 10 minutes, or until just tender. Stir in water, vinegar, sugar, and salt and pepper to taste and simmer, stirring occasionally, until almost all liquid is evaporated and vegetables are tender, about 15 minutes. Serves 2.
HORSERADISH SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 10m
Yield 1 generous cup
Number Of Ingredients 6
Steps:
- Mix together the sour cream, horseradish, heavy cream, mustard and some salt and pepper in a bowl. Refrigerate until needed.
PORK TENDERLOIN DIABLO
This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly delicious.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.
- Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.
- Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.
- Slice pork into 1/2-inch slices and serve topped with sauce.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 2 g, Cholesterol 89.2 mg, Fat 14.1 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 6.4 g, Sodium 222.9 mg, Sugar 0.4 g
CREAMY HORSERADISH SAUCE
This is a delicious, simple, fast sauce. Best for beef roasts. Fabulous on tenderloin roast!
Provided by Jandeebee
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.
Nutrition Facts : Calories 41.2 calories, Carbohydrate 1.4 g, Cholesterol 7.9 mg, Fat 3.8 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.4 g, Sodium 170.5 mg, Sugar 0.4 g
PORK TENDERLOIN WITH RASPBERRY SAUCE
Here's an easy, elegant dinner that's perfect for special occasions. The colorful fruit sauce adds just the right amount of sweetness to moist and tender pork.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut tenderloin into eight pieces; flatten each piece to 1-in. thickness. Sprinkle cayenne on both sides if desired. In a large skillet, cook pork over medium heat for 3-4 minutes on each side or until no longer pink., Meanwhile, in a small saucepan, combine the preserves, vinegar, ketchup, soy sauce and horseradish. Add garlic; cook 1 minute longer. Simmer, uncovered, for 3 minutes, stirring occasionally. Serve with tenderloin; garnish with raspberries if desired.
Nutrition Facts : Calories 204 calories, Fat 6g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 147mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 23g protein.
PORK TENDERLOIN WITH HORSERADISH MUSTARD SAUCE
My husband is a master at grilling and his pork tenderloin is so moist and tender. He slow cooks it in his Brinkman grill/smoker for about 1 1/2 hours. He uses hard woods and apple wood for the smoke. Yummy. This tenderloin combined with my horseradish mustard sauce gives it such added flavor. The horseradish we used he grew...
Provided by Dana Ramsey
Categories Pork
Time 1h35m
Number Of Ingredients 9
Steps:
- 1. Marinate the pork tenderloin in beer and season with a little salt and pepper over night.
- 2. Next Day: Season both sides of your loin with the everglades seasoning. Prepare your grill. Now this is where you decide how you want to cook your meat. You can also do this in your oven.
- 3. Prepare the sauce by combining all ingredients in a small bowl and mix well.
- 4. Note he seared the meat and then cooked it with the fat side up. He said this is very important. He smoked the meat for about 35 minutes and then added the horseradish sauce. Continued to smoke it until a meat thermometer registers at 165 degrees. During the smoking/cooking process he added more sauce to each side of the loin. Flip occasionally and add more sauce. Serve with a nice salad or your favorite veggie.
- 5. Note: This sauce is also a good dipping sauce. This is the recipe I used to prepare the horseradish we grow: https://www.justapinch.com/recipes/sauce-spread/spread/homemade-horseradish.html?p=2 It is so freakin good! Thanks Terrie!
PORK WITH HORSERADISH-MUSTARD SAUCE
Wonderful way to easily prepare a pork tenderloin. I found this in the local newspaper and it was described as "heart healthy". The sauce adds quite a kick! The recipe calls for unsalted stone ground mustard, but I had the regular stone ground mustard on hand and used that.
Provided by kitchendiva
Categories Meat
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine garlic, pepper and salt to taste, rub over tenderloins.
- Cover and chill 1 hour.
- Preheat oven to 425 degrees.
- Lightly coat rack of shallow roasting pan with non-stick cooking spray.
- Brown tenderloins in large non-stick skillet over medium-high heat 1 - 2 minutes on each side.
- Place in roasting pan on rack.
- Bake 25 - 30 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees.
- Let stand 10 minutes before slicing.
- Heat evaporated milk in medium saucepan over medium heat, stirring frequently.
- Add horseradish and mustard; cook, stirring constantly, until mixture is heated.
- Serve over tenderloin.
Nutrition Facts : Calories 187.6, Fat 6.5, SaturatedFat 2.2, Cholesterol 76.1, Sodium 191.8, Carbohydrate 5, Fiber 0.4, Sugar 4.2, Protein 26.1
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