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
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
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.
HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE
Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.
Provided by Carapelli® Olive Oil
Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
- Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
- For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
- Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
- Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
- Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 2.1 g, Cholesterol 64.2 mg, Fat 27.3 g, Fiber 0.4 g, Protein 16.6 g, SaturatedFat 9.7 g, Sodium 393.4 mg, Sugar 0.5 g
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!
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CREAMY HORSERADISH PORK | MY MENU PAL
From mymenupal.com
4/5 (3)Total Time 25 minsCategory PorkCalories 187 per serving
- Heat oil in a large non-stick skillet over medium-high heat. Add pork to pan in a single layer and cook for about 3 to 4 minutes on each side, or until browned. Remove pork from pan and set aside.
- Turn the heat to medium and add the broth to the pan. Bring to a boil, scraping up any browned bits stuck to bottom of pan. Whisk in the horseradish, mustard and red pepper. Cook for an additional 3 to 4 minutes or until slightly reduced.
- Remove the pan from the heat while you whisk in the butter, half-and-half and chives. Put the pork back in the pan over low heat and cook for 1 to 2 more minutes or until pork is 145°F. Serve the pork medallions with the sauce.
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