Praline Pork Tenders Recipes

Steps:

• Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
• Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.

Steps:

• Melt 2 tablespoons butter in large heavy skillet.
• Brown tenderloins on all sides.
• Remove to shallow baking pan.
• Melt remaining butter in small saucepan.
• Add remaining ingredients and blend well.
• Pour sauce over tenderloins.
• Roast at 350ºF for 30 minutes, basting often, until internal temperature reaches 160ºF.
• Slice into 1-inch slices and drizzle with remaining glaze to serve.

Steps:

• In a large skillet over medium-high heat, cook the pork chops until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Melt the butter in a saucepan; stir the brown sugar into the melted butter until smooth. Add the evaporated milk and stir; bring the mixture to a boil and immediately remove from heat. Stir the corn syrup into the milk mixture; fold the pecans into the sauce. Spoon the sauce over the pork chops to serve.

Steps:

• In food processor, add the melba toasts and reduce in a breadcrumbs.
• Add butter by pulsing on and off -- until moist.
• Put the breadcrumbs in a ziplock sealable bag. Set aside.
• In a small bowl, mix 2 tablespoon mayonnaise, salt, pepper and cayenne pepper. Add pork tenders and mix to coat well.
• Put 1/4 of pork tenders in the bag of breadcrumbs, close it and shake to coat well. Put tenders side by side on a greased baking sheet.
• Proceed the same with the remaining pork tenders.
• Bake in a preheated oven of 425 F 20 to 22 minutes or until not pink inside. (flip the tenders at mid-cooking).
• In another small bowl, mix salsa and remaining of mayonnaise. Serve with pork tenders.