GARLIC PORK TENDERLOIN WITH MUSHROOM GRAVY
One of my family's favorites. If you aren't a garlic fan, pass on this one. A diet breaker, but worth it. Pork tenderloin are often sold 2 to a bag, so they are perfect for this dish. Serve extra gravy with mashed potatoes.
Provided by Karma Hunt
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.
- Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
- Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.
- Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
- Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 9.6 g, Cholesterol 128.1 mg, Fat 27 g, Fiber 2 g, Protein 26.1 g, SaturatedFat 15.8 g, Sodium 912.7 mg, Sugar 2.2 g
HERB-MARINATED PORK TENDERLOINS
For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.
Provided by Ina Garten
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
- Preheat the oven to 400 degrees F.
- Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams
PORK TENDERLOIN WITH MUSHROOMS
Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough- people tend to come back for seconds!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
HERBED PORK TENDERLOINS
Steps:
- Preheat the oven to 450 degrees F.
- Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
- Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.
ROASTED PORK CHOPS WITH TOMATOES, MUSHROOMS, AND GARLIC SAUCE
This recipe is one I created recently that incorporates a wonderful variety of savory flavors that will leave your mouth watering for more!
Provided by SUSHMONGER
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h15m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- In a 9x13 inch baking dish, toss tomatoes, mushrooms, garlic, and olive oil with salt and pepper to taste. Mix lightly with hands to coat all ingredients with oil, and spread the tomato-mushroom mixture to the edges of the dish, leaving the center free for the pork chops.
- Combine 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, ground coriander, oregano, marjoram, thyme, rosemary, sage, basil, garlic powder, onion powder, ground paprika, sugar, and crushed red pepper in a bowl to make a spice rub.
- Sprinkle the pork chops with the spice rub, working the rub well into both sides of the meat. Place pork chops in the center of the baking dish, surrounded by the tomato and mushroom mixture.
- Roast in preheated oven until the pork is no longer pink in the center and mushrooms are tender, about 45 to 50 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C). Transfer pork chops to a serving dish and top with roasted tomato-mushroom mixture and all pan juices to serve.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 7.1 g, Cholesterol 97.9 mg, Fat 13.3 g, Fiber 2 g, Protein 40.8 g, SaturatedFat 3.5 g, Sodium 457.3 mg, Sugar 3.5 g
BREADED DIJON PORK CHOPS
Start your supper with Breaded Dijon Pork Chops shared by Shannon Gerardi from Huber Heights, Ohio. "This treatment for pork chops is so delicious that even my dad and my husband, who aren't fond of pork, love it," she writes. The golden breading that coats these tender chops is moist and subtly seasoned with Dijon mustard "While the recipe calls for pork chops, I sometimes make it with pork tenderloin instead," Shannon adds.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cracker crumbs, thyme, pepper and sage. Spread mustard on both sides of pork ; coat with crumb mixture. , In a large skillet, cook pork in oil over medium-high heat for 4-5 minutes on each side or until golden brown and meat juices run clear.
Nutrition Facts : Calories 366 calories, Fat 24g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 466mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein.
BRAISED PORK (TENDERLOIN) WITH MUSHROOMS
This is an outstanding recipe I found in Cooking with Herb Scents Cookbook many years ago. It smells wonderful while cooking and is very nice for company or a special occasion.
Provided by kitchendiva
Categories Pork
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- Lightly grease 1 1/2-quart casserole.
- Cut pork into 2 x 1/2 inch strips, cutting at right angle to the grain of meat.
- Dredge meat in seasoned flour.
- Heat oil in large frying pan over medium-high heat.
- Add meat and cook until well browned.
- Remove meat to prepared casserole.
- Cook mushrooms in same frying pan, adding another tablespoon of oil if necessary.
- When browned, transfer to the casserole.
- Add chicken broth and wine to frying pan.
- Scrape up any remaining bits of meat.
- Add summer savory and onion.
- Simmer for about 2 minutes, then pour over meat and mushrooms.
- Cover and bake for about 45 minutes, or until meat is very tender.
- Serve with hot cooked rice or noodles.
Nutrition Facts : Calories 681.9, Fat 39.3, SaturatedFat 12.1, Cholesterol 136.1, Sodium 870.3, Carbohydrate 26.5, Fiber 1.3, Sugar 1.4, Protein 50.5
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