Pork Loin With Apples And Mushrooms Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
• Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
• Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
• Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
• Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
• Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
• Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

Steps:

• Sprinkle thyme and pepper over roast and press into the meat. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 450° for 20 minutes. Reduce heat to 325°; bake 1-1/4 hours longer or until a thermometer reads 160°-170°. , Fifteen minutes before roast is done, saute apples in butter in a skillet until tender. Remove with a slotted spoon; cover and keep warm. Saute mushrooms in the same skillet until tender; set aside., Remove roast from oven; sprinkle with 1/8 teaspoon salt. Transfer to a serving platter; cover and keep warm. Pour cider into baking pan; stir to loosen browned bits. Transfer to a saucepan; add broth, cream, brown sugar and remaining salt. Combine cornstarch and water until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring frequently. Add mushrooms and heat though. , To serve, garnish roast with apples and thyme springs if desired. Serve with mushroom sauce.

Steps:

• Preheat the oven to 400 degrees F.
• In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
• Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
• Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
• Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
• Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

Steps:

• Preheat oven 450 degrees.
• Sprinkle roast with seasonings and place in a lightly greased 13 x 9 inch baking pan. Bake 20 minutes then reduce to 325 degrees; continue to bake 1 hour or until meat thermometer reaches 160 degrees. Remove roast to platter; let stand for 10 minutes before slicing.
• Place same baking pan over medium heat; add apple cider and scrape bottom of pan. Add vermouth, broth and whipping cream. Bring to boil; cook 15 minutes, stirring often. Remove from heat.
• Melt 1 1/2 tablespoons butter in large skillet; add apples and saute until golden, turning once; remove from pan. Should the apples taste too tart, add sugar as needed.
• Melt remaining 1 1/2 tablespoons butter in same pan; add mushrooms and cook until tender. Stir in cream mixture; heat through.
• Serve sliced pork, apples wedges and mushrooms with cream.

Steps:

• For the Tenderloin: Set out Tenderloin in a zip-lock bag so to be at room temperature when marinade is ready.
• Marinade: In a small sauté pan add 2 Tbsp olive oil. Sauté garlic till golden, add 1/2 of the diced onion; sauté till clear.
• Turn the heat up a bit and add the sage, marjoram, thyme, ginger and celery seed; sauté till you just smell the spices coming out (about a minute).
• Remove from heat. Mix in woy and Worcestershire wauce.
• Take tenderloin and add marinade to bag. Force out air and seal.
• After about an hour massage the marinade into the meat. Have fun; pound on it with your fist, squeeze it as you wish for about 5 minutes. At 2 hours do it again. It will feel tenderized and will have taken on the color of the spices by now. Don't beat it up so much that it starts to come apart (just close)! While the meat is getting tasty in the bag make the sauce.
• For the Sauce: In a sauté pan add 2 Tbsp olive oil. Add the rest of the onion, the mushroom pieces and the salt and pepper. Sauté till onions clear (about 10 minutes).
• Stir in apple juice and milk. Reduce to your desired thickness. You can add more milk and juice as you go if you wish. Go Slow so you don't have to keep stirring it too often.
• Roasting the Tenderloin: Preheat oven to 350°F.
• On Med-High add 2 Tbsp olive oil to a sauté pan. Just when the oil smokes take the tenderloin and sear all sides as quickly as possible till just golden brown.
• Remove to a baking dish and roast for 40-45 minutes. Remove from oven and let stand for 10 minutes.
• Pour heated sauce over Tenderloin. Slice and serve.

Steps:

• In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
• Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
• Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
• Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).