PORK LOIN ROAST WITH ORANGE AND GRAND MARNIER
This is a classic French recipe. I won my wife's heart with this recipe. I like to serve this with mashed potates and steamed asparagus or broccoli. Enjoy.
Provided by Classic Chef
Categories Pork
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Place roast in ungreased baking (roasting) pan, 9x11x2 or larger.
- Make enough slits in roast to accommodate number of orange slices.
- Push orange slices into slits.
- Pour defrosted orange juice over roast.
- Add water and mix well with orange juice in bottom of pan.
- Sprinkle roast with cloves.
- Bake at 300 degrees for approximately 2 hours, or until internal temperature is at 155 degrees.
- Baste with sauces every 30 minutes.
- Add water to sauce as necessary to prevent total evaporation.
- Remove roast from oven and place roast on serving platter.
- Reduce oven temperature to 200 degrees.
- Place roast back in oven.
- Place roasting pan (with sauces) on burner over medium high heat.
- Add heavy whipping cream (you may wish to add more Grand Marnier at this time for taste).
- Cook (stirring gently) until slightly thickened (you want a sauce not a gravy).
- Lower heat to simmer.
- Remove roast from oven and slice in 1/2 inch slices.
- Pour sauce into gravy boat and serve.
PORK TENDERLOIN GRAND MARNIER
Make and share this Pork Tenderloin Grand Marnier recipe from Food.com.
Provided by SuzieQue
Categories Pork
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut tenderloin into slices about 2" thick and pound to flatten into cutlets.
- Or save yourself the work and have your butcher do this for you.
- Mix the beaten egg and sour cream.
- Dip cutlets in the egg mixture and then the seasoned bread crumbs.
- Fry in hot oil/butter just a few minutes per side.
- Lay in bottom of casserole dish and cover with mushrooms.
- Blend the sauce ingredients and simmer for about 25 minutes.
- Pour over pork and mushrooms.
- Bake 40 minutes at 400 degrees.
Nutrition Facts : Calories 867.3, Fat 66.1, SaturatedFat 38.5, Cholesterol 390.7, Sodium 293.4, Carbohydrate 10.5, Fiber 0.7, Sugar 2.1, Protein 52.9
PERFECT PORK TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the pork tenderloin: Preheat the oven to 425 degrees F.
- Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
- Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
- Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
- For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
- Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.
MUSTARD-GLAZED PORK TENDERLOIN
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Provided by Marian Burros
Categories dinner, easy, quick, steaks and chops, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the tenderloins dry with paper towels.
- Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
- Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
- Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams
SPICED PORK TENDERLOIN
Provided by Tarla Thiel
Categories Dairy Bake Low Carb Pork Tenderloin Brandy Summer Bon Appétit Pasadena California
Yield Serves 2
Number Of Ingredients 9
Steps:
- Combine salt, garlic, white pepper, thyme and allspice in small bowl. Rub salt mixture into pork. Wrap pork tenderloin in plastic wrap and refrigerate 4 hours or overnight.
- Preheat oven to 325°F. heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning occasionally, about 7 minutes. Place skillet with pork in oven and bake to desired doneness, about 30 minutes for medium. Transfer pork tenderloin to platter. Cover with foil and keep warm.
- Add milk and brandy to same skillet. Bring to boil over high heat. Continue boiling until liquid is reduced to 1/4 cup, scraping up any browned bits on bottom of pan, about 8 minutes. Slice pork and serve immediately with sauce.
More about "pork tenderloin grand marnier recipes"
EASY, NO-FUSS PORK TENDERLOIN | - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (2)Calories 544 per servingCategory Main Course
- Marinate your pork tenderloin (here is my favorite marinade recipe), or rub it with your favorite seasonings.
- Once the grill is hot, place the tenderloins on the hot grill and sear over high heat, it rotating the meat every 1-2 minutes, until well browned on all sides.
- Place pork tenderloins in a baking dish and cover the pan with tinfoil. Bake for about 18-25 minutes, or until you reach an internal temperature of between 145° F – 160° F, depending on how well done you like your meat.
JUICIEST BAKED PORK TENDERLOIN - THE ENDLESS MEAL®
From theendlessmeal.com
4.8/5 (527)Calories 227 per servingCategory Dinner
- Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
- Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
- Move the pork to a baking dish. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck on bits (see notes) then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
OUR 40 FAVORITE PORK TENDERLOIN RECIPES - FOOD COM
From foodnetwork.com
Author By
THE BEST GARLIC BAKED PORK TENDERLOIN RECIPE EVER
From sweetcsdesigns.com
JUICY AND TENDER PORK TENDERLOIN RECIPE - EATWELL101
From eatwell101.com
9 PORK TENDERLOIN RECIPES THAT ARE EASY AND DELICIOUS
From southernliving.com
ROASTED PORK TENDERLOIN WITH MAPLE GLAZE - A …
From afoodcentriclife.com
Ratings 1Servings 4Cuisine AmericanCategory Main Course
- Pre-heat the oven to 425 degrees. Cover a rimmed baking sheet with foil or parchment. A quarter sheet tray work great.
- In a small bowl whisk together the maple syrup, mustard, vinegar, soy sauce and Grand Marnier. Set aside. Sprinkle the pork tenderloin with kosher salt, pepper and granulated garlic on all sides. Sprinkle on rosemary if using. Rub with a little olive oil.
- Heat a sauté pan or fry pan over medium heat. Sear the tenderloin on all sides until golden brown. Remove the tenderloin from the pan and place on the baking sheet. Place in the oven to roast. Depending on the size they will take about 6-8 minutes to reach 140°F-145°F degrees. Test with a digital thermometer. Remove from the oven and rest for 10-15 minutes for juices to redistribute.
- While the tenderloin is roasting make the sauce. Pour the sauce mixture into the hot pan used to sear the pork. Cook over med-low heat whisking until incorporated, bubbly and thickened. This will take just a few minutes. Keep sauce warm. If a smooth sauce is desired, strain through a small fine mesh strainer to remove any bits of pork or rosemary. Cut pork tenderloin into slices and serve with warm sauce.
PORK TENDERLOIN WITH CREAMY MARSALA SAUCE | RECIPETIN EATS
From recipetineats.com
PORK TENDERLOIN WITH ORANGE SAUCE - RECIPE - COOKS.COM
From cooks.com
RECIPE FOR BEEF TENDERLOIN - GRAND MARNIER FORUM
From tapatalk.com
PAN-ROASTED PORK TENDERLOIN WITH GRAND MARNIER GLAZE RECIPE | EAT …
From eatyourbooks.com
PERFECT BAKED PORK TENDERLOIN - FIT FOODIE FINDS
From fitfoodiefinds.com
PORK TENDERLOIN WITH HONEY GARLIC SAUCE | RECIPETIN EATS
From recipetineats.com
OUR TOP-RATED PORK TENDERLOIN RECIPES | TASTE OF HOME
From tasteofhome.com
#weeknight #time-to-make #course #main-ingredient #preparation #main-dish #pork #dietary #meat #4-hours-or-less
You'll also love