HERB-ROASTED PORK TENDERLOIN WITH PEARS
Caramelized seasonal fruit and fresh thyme give allure to an all-American staple.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
- Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.
Nutrition Facts : Calories 317 g, Fat 9 g, Fiber 5 g, Protein 34 g
PORK TENDERLOIN WITH PEARS
From the Dream Dinners cookbook. Yet to try this one. Can also double or triple the recipe and freeze some for later!
Provided by jswinks
Categories Pork
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Spray 9x13 baking dish with nonstick spray.
- Place 6 pork loin slices in the prepared dish or crock pot.
- Combine remaining ingredients and mix until well incorporated.
- Pour over pork.
- Cover dish with aluminum foil and bake 2 hours at 325.
- Crock pot: You can also cook in crock pot - same assembly instructions and cook on low for 5-6 hours.
- To freeze: place all ingredients into a ziploc freezer bag. Thaw before baking, transfer to baking dish sprayed with nonstick spray and cook as directed above.
PORK TENDERLOIN WITH PRICKLY PEAR TEQUILA BBQ SAUCE
Provided by Food Network
Categories main-dish
Time 1h57m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Preheat an outdoor grill to medium heat.
- Brush the pork tenderloins with oil. Season generously with salt and pepper.
- Use a clean cloth or rolled paper towels soaked with oil to season the grill. Grill the tenderloins, turning as necessary to mark them well on all sides. Use a basting brush to coat the tenderloins with sauce. Turn the tenderloins about every 2 minutes and reapply sauce to ensure even caramelization. Cook until an instant-read thermometer inserted in the center registers 145 degrees F (for medium doneness) to 160 degrees F (for well done).
- Remove the tenderloins to a wire rack or plate to rest. Rest in a warm place for at least 5 to 7 minutes. Bring leftover sauce to a simmer and cook for 5 minutes. Slice and serve with sauce for dipping or drizzling.
- Coat the whole red onions with canola oil and roast until inside layers are very soft, about 1 hour. Peel the onions and discard outer layers if blackened. Place in blender with prickly pear cactus puree and blend at high speed until completely smooth. Preheat oven to 350 degrees F.
- Heat 1 tablespoon of butter in a saucepan over medium heat. Saute minced onions until lightly caramelized, about 5 minutes. Add coriander, cumin, pepper flakes, serrano, garlic, and lime zest. Cook until fragrant, about 2 minutes.
- Add Worcestershire, tequila, cider vinegar and lime juice. Cook over medium-high heat until reduced by half.
- Stir in onion/cactus fruit puree, water and salt, to taste, and bring to a simmer.
- Remove from heat and swirl in the remaining butter. The sauce may be blended to achieve a smoother consistency or left as it is.
PORK TENDERLOIN WITH PEAR SAUCE
Provided by Barbara Kafka
Categories dinner, main course
Time 22m
Yield 70 - 75 slices
Number Of Ingredients 7
Steps:
- Place rack on second level from bottom in oven. Heat oven to 500 degrees.
- Combine salt, cinnamon, cardamom and pepper in a small bowl.
- Place tenderloins side by side in a 12-by-8-by-1 1/2-inch roasting pan. Using your fingers, rub the dry seasonings on all surfaces of each tenderloin. Smear all over with the oil.
- Roast for 10 minutes. Turn over each one; roast another 10 minutes.
- While pork is roasting, puree pear in a food processor or blender until liquid; it should be 1/2 cup.
- Remove tenderloin to a serving platter. Pour off fat in pan and place over high heat. Add pear puree, boil and scrape pan with a wooden spoon to remove browned bits.
- Slice the pork crosswise into 1/4-inch pieces. Toss with the sauce. Serve warm or at room temperature, accompanied by party rye bread.
PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE
Categories Milk/Cream Fruit Herb Pork Sauté Pear Pork Tenderloin Brandy Eau de Vie Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
- Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
- Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
- Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.
PORK TENDERLOIN WITH PEARS AND GINGER-BEER SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Heat the oil over medium-high heat in a flameproof, ovenproof roasting pan. Season the pork with 1 teaspoon of the salt and pepper, and place in the pan. Cook until browned on all sides, about 6 minutes. Remove the pork from the pan and set aside. Add the potatoes to the pan and season with the remaining teaspoon of salt and pepper to taste. Roast for 15 minutes.
- Add the pears to the pan and roast with the potatoes for 5 minutes longer. Push the potatoes and pears to the edge of the pan and place the pork tenderloins in the center. Roast until the pork is only slightly pink in the center, about 15 minutes. Remove the pork, potatoes and pears from the pan and place the pan over medium heat. Add the ginger beer and cook, stirring and scraping the bottom of the pan. Let reduce to 1/2 cup, about 5 minutes.
- Cut the pork into inch-thick slices. Divide the pork, potatoes and pears among 4 plates and spoon sauce over each. Serve immediately.
ROAST PORK WITH PEAR SAUCE
You know pork's good with apple sauce, but have you tried it with pears? The sauce is also good with game or duck
Provided by Barney Desmazery
Categories Lunch, Main course
Time 2h10m
Number Of Ingredients 7
Steps:
- Heat oven to 240C/fan 220C/gas 9. Dry the skin of the pork with kitchen paper, then rub with the oil and season generously with sea salt. Sit the pork in a roasting tin, then roast for 20 mins. Reduce the heat to 190C/fan 170C/gas 5 and continue to roast the pork for 1 hr 20 mins until cooked and skin has turned to crisp crackling. If the skin isn't crisp enough, turn the oven back up to 240C/fan 220C/gas 9 for a further 10 mins.
- While the pork is roasting, make the pear sauce. Heat the butter in a saucepan and sizzle the pear chunks and fennel seeds together until they start to brown. Add the perry or cider and sugar. Bubble everything down until the perry is reduced and has become sticky and caramelised, and the pear is tender and starting to collapse. If the pears don't break down, use a potato masher to mash into a rough purée. Serve the sauce in a bowl alongside the pork with your favourite side dishes.
Nutrition Facts : Calories 553 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Protein 46 grams protein, Sodium 0.76 milligram of sodium
SAUTEED PORK TENDERLOIN AND PEARS IN MUSTARD-PORT SAUCE
Categories Fruit Mustard Sauté Quick & Easy Pear Pork Tenderloin Port Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until lightly browned, about 4 minutes. Using slotted spoon, transfer pears to plate (do not clean skillet).
- Sprinkle pork medallions with salt and pepper. Coat pork medallions with flour; shake off excess. Add to same skillet and cook over medium-high heat until lightly browned, about 2 minutes per side. Using slotted spoon, transfer pork to plate with pears. Add broth, Port and both mustards to skillet. Boil until reduced by half, about 4 minutes. Reduce heat to medium. Return pork, pears and any juices to skillet and simmer until pork is just cooked through and sauce is reduced to glaze, stirring occasionally, about 4 minutes. Season with salt and pepper and serve.
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