ROAST PORK TENDERLOIN WITH FRESH AND DRIED FRUIT
Provided by Gemma Sanita Sciabica
Categories Fruit Pork Roast Quick & Easy Dried Fruit Anniversary Family Reunion Potluck Bon Appétit California
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Sprinkle pork with 2 teaspoons rosemary, salt, and pepper. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork (cut to fit, if necessary) and sauté until brown, turning occasionally, about 10 minutes. Using tongs, transfer pork to plate. Add shallots to skillet and sauté until brown, about 4 minutes. Add apples, kumquats, and cranberries; stir until fruit mixture is heated through, about 1 minute. Add broth, wine, and remaining 1/2 teaspoon rosemary. Boil 1 minute. Return pork and any juices to skillet, turning to coat with sauce.
- Place skillet in oven and roast pork until thermometer inserted into center registers 145°F to 150°F, about 25 minutes. Transfer pork to platter; let stand 10 minutes. If thicker sauce is desired, boil juices in skillet until reduced enough to coat spoon. Season sauce to taste with salt and pepper. Slice pork crosswise and spoon sauce over.
PORK TENDERLOIN WITH FRUIT SAUCE
Since my husband hates leftovers and there are just the two of us, I always try to pare recipes down in both quantity and fat content. This sweet-and-sour pork is such a favorite. My husband happily finishes any leftovers for lunch the next day! -Linda Brown, Columbus, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. , Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a saucepan, combine the pineapple and spreadable fruit; cook and stir until spreadable fruit is dissolved. Stir in the soy sauce, garlic powder and ginger. Bring to a boil. Stir cornstarch mixture and stir into pineapple mixture; cook and stir for 2 minutes or until thickened. Keep warm., Cut pork into 3/4-in.-thick slices. In a nonstick skillet coated with cooking spray, cook pork for 2-3 minutes on each side or until browned. Pour fruit sauce over meat. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 160°. Serve with rice.
Nutrition Facts : Calories 533 calories, Fat 7g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 1140mg sodium, Carbohydrate 78g carbohydrate (44g sugars, Fiber 2g fiber), Protein 38g protein.
PORK TENDERLOIN WITH CALVADOS SAUCE
When life hands you a bottle of Calvados apple brandy...use a couple of tablespoons to make pork tenderloin with a rich, creamy sauce.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Coat pork with coating mix as directed on package. Place in shallow roasting pan. Bake 30 minutes or until cooked through (165°F).
- Meanwhile, cook and stir apples, onions and mushrooms in butter in medium saucepan on medium heat until tender. Add broth and cream cheese; cook until cream cheese is completely melted, stirring frequently. Stir in brandy; cook until heated through.
- Cut pork into slices. Serve topped with the sauce.
Nutrition Facts : Calories 430, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 110 mg, Sodium 740 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 9 g, Protein 28 g
PORK WITH APPLES, CALVADOS AND APPLE CIDER
Categories Milk/Cream Sauté Apple Pork Tenderloin Fall Calvados Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
- Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
- Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
- Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.
PAN-SEARED PORK TENDERLOIN WITH RHUBARB COMPOTE
Categories Fruit Pork Dinner Meat Pork Tenderloin Spring Rhubarb Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Mix 3 tablespoons olive oil, ground black pepper, salt, dried sage, and ground fennel in small bowl. Rub oil mixture all over pork tenderloins; place in large baking dish and let stand 20 minutes.
- Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 minutes. Reduce heat to medium; cover and cook until instant-read thermometer inserted into center of pork registers 150°F, turning pork occasionally, about 8 minutes longer for medium tenderloins and 10 minutes for large.
- Transfer pork to cutting board; let rest 5 minutes. Cut pork crosswise into 1/2-inch-thick slices; arrange on platter. Sprinkle with parsley; garnish with sage sprigs. Serve with Rhubarb Compote.
MEDALLIONS OF PORK TENDERLOIN WITH DRIED FRUIT
Found this one in the Dallas Morning News and wanted to save. Sounds like a healthy, impressive dish that could be served for company. Later - I am adding a note now that I have made this dish. I would make double the sauce next time. It truly is a wonderful recipe. Give it a try!
Provided by TXOLDHAM
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the tenderloin crosswise on the diagonal into 3/4-inch medallions. Season both sides with salt and pepper.
- In a large nonstick skillet with a lid, heat the oil over high until nearly smoking. Add the medallions and cook until well browned on both sides, about 2 minutes per side. Transfer to a plate and set aside.
- To the skillet, add the broth, apples, plums, mustard, vinegar and thyme. Cover the pan and reduce the heat to medium-low. Simmer until the fruits have softened and the sauce has thickened, about 8 minutes.
- Return the pork to the sauce and simmer until the pork is no longer pink at the center, about 3 minutes.
- Serve immediately.
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