For the balsamic-honey glaze:
4 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoons Dijon mustard
Salt and freshly ground black pepper
For the pork:
1 3/4 to 2 pounds pork tenderloin
Canola oil, for searing
Preheat the oven to 350 degrees F.
Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
Pour the glaze over the slices and turn them to coat.
Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.
To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.
Serves 4
foodnetwork.com
Showing posts with label Pork Tenderloin. Show all posts
Showing posts with label Pork Tenderloin. Show all posts
Parmesan Pork Tenderloin
1 pork tenderloin (3/4 pound)
6 tablespoons grated Parmesan cheese
1 small sweet onion, sliced and separated into rings
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons butter, divided
2 teaspoons olive oil, divided
1/4 cup reduced-sodium beef broth
2 tablespoons port wine or additional beef broth
1/8 teaspoon salt, optional
1/8 teaspoon each dried basil, thyme and rosemary, crushed
Dash pepper
1/2 teaspoon cornstarch
3 tablespoons water
Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside.
1 small sweet onion, sliced and separated into rings
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons butter, divided
2 teaspoons olive oil, divided
1/4 cup reduced-sodium beef broth
2 tablespoons port wine or additional beef broth
1/8 teaspoon salt, optional
1/8 teaspoon each dried basil, thyme and rosemary, crushed
Dash pepper
1/2 teaspoon cornstarch
3 tablespoons water
Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside.
In a large skillet, saute the onion, mushrooms and garlic in 1 teaspoon butter and 1 teaspoon oil until tender; remove and keep warm. In the same skillet, cook pork in remaining butter and oil in batches over medium heat for 2 minutes on each side or until juices run clear. Remove and keep warm.
Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and onion mixture.
Serves 2
tasteofhome.com
Pork Tenderloin Medallions and Balsamic Reduction
1 tablespoon olive oil
1 tablespoon minced shallots
1 garlic clove, minced
1 cup balsamic vinegar
1 1/2 teaspoons sugar
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
Cooking spray
1 (1-pound) pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side.
Add balsamic reduction; cook 1 minute, turning pork to coat.
Cooking Light July 2011
Makes 4 Servings
1 tablespoon minced shallots
1 garlic clove, minced
1 cup balsamic vinegar
1 1/2 teaspoons sugar
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
Cooking spray
1 (1-pound) pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side.
Add balsamic reduction; cook 1 minute, turning pork to coat.
Cooking Light July 2011
Makes 4 Servings
Grilled Pork Tenderloin with Mustard-Dill Sauce
1/2 cup white balsamic vinegar
2 tablespoons plus 1/2 cup chopped fresh dill
2 medium zucchini (10 ounces), cut into 1/8-inch-thick rounds
1/4 cup Dijon mustard
1 tablespoon honey
1 1-pound pork tenderloin
Whisk vinegar, 2 tablespoons dill, 2 teaspoons salt, and 2 tablespoons water in medium bowl until salt dissolves. Add zucchini. Let marinate 10 minutes, tossing often. Drain zucchini.
Meanwhile, whisk 1/2 cup chopped dill, dijon mustard, honey, and 1/2 cup water in medium bowl. Season mustard-dill sauce with salt and pepper.
Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper; spread with 2 tablespoons mustard-dill sauce. Grill until thermometer inserted into thickest part registers 145°F, turning often, about 25 minutes. Transfer to platter; let rest 10 minutes. Cut into 1/2-inch-thick slices. Serve with remaining sauce and pickles.
Makes 4 servings
Bon Appétit
March 2011
2 tablespoons plus 1/2 cup chopped fresh dill
2 medium zucchini (10 ounces), cut into 1/8-inch-thick rounds
1/4 cup Dijon mustard
1 tablespoon honey
1 1-pound pork tenderloin
Whisk vinegar, 2 tablespoons dill, 2 teaspoons salt, and 2 tablespoons water in medium bowl until salt dissolves. Add zucchini. Let marinate 10 minutes, tossing often. Drain zucchini.
Meanwhile, whisk 1/2 cup chopped dill, dijon mustard, honey, and 1/2 cup water in medium bowl. Season mustard-dill sauce with salt and pepper.
Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper; spread with 2 tablespoons mustard-dill sauce. Grill until thermometer inserted into thickest part registers 145°F, turning often, about 25 minutes. Transfer to platter; let rest 10 minutes. Cut into 1/2-inch-thick slices. Serve with remaining sauce and pickles.
Makes 4 servings
Bon Appétit
March 2011
Pork Medallions Dijon
1 package pork tenderloins (approx 2 lbs) cut into 1/2 inch thick rounds
2 tablespoons butter or olive oil
1/4 cup sliced shallots
4 tablespoons heavy cream
1/3 cup chicken broth
3 tablespoons capers, drained
2 tablespoons coarse grained Dijon mustard
Using a meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2" thickness. Sprinkle with salt and peper.
Saute in butter or olive oil until brown and cooked through, about 2 minutes per side. Transfer pork to plate. Add shallots to skillet and stir 1 minute.
Add chicken broth and cream. Boil until sauce is thick enough to coat a spoon, stirring up browned bits, about 3-5 minutes. Mix in cappers and mustard.
Return pork to sauce. Simmer to heat through.
Serves 4
Low Carb Luxury.com
2 tablespoons butter or olive oil
1/4 cup sliced shallots
4 tablespoons heavy cream
1/3 cup chicken broth
3 tablespoons capers, drained
2 tablespoons coarse grained Dijon mustard
Using a meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2" thickness. Sprinkle with salt and peper.
Saute in butter or olive oil until brown and cooked through, about 2 minutes per side. Transfer pork to plate. Add shallots to skillet and stir 1 minute.
Add chicken broth and cream. Boil until sauce is thick enough to coat a spoon, stirring up browned bits, about 3-5 minutes. Mix in cappers and mustard.
Return pork to sauce. Simmer to heat through.
Serves 4
Low Carb Luxury.com
Pork Tenderloin with Maple Glaze
2 12- to 14-ounce pork tenderloins
2 teaspoons crumbled dried sage leaves
1 tablespoon butter
6 tablespoons pure maple syrup
6 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper.
Melt butter in large nonstick skillet over medium-high heat until hot and bubbling.
Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes.
Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer.
Transfer pork to platter; cover to keep warm.
Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside.
Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low.
Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat.
Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices.
Stir remaining 1 tablespoon maple syrup into glaze.
Season glaze to taste with salt and pepper.
Arrange pork slices on plates. Spoon glaze over pork and serve.
Makes 6 servings
Bon Appétit October 2000
2 teaspoons crumbled dried sage leaves
1 tablespoon butter
6 tablespoons pure maple syrup
6 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper.
Melt butter in large nonstick skillet over medium-high heat until hot and bubbling.
Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes.
Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer.
Transfer pork to platter; cover to keep warm.
Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside.
Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low.
Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat.
Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices.
Stir remaining 1 tablespoon maple syrup into glaze.
Season glaze to taste with salt and pepper.
Arrange pork slices on plates. Spoon glaze over pork and serve.
Makes 6 servings
Bon Appétit October 2000
Pork Wrapped in Sage and Prosciutto
12 thin slices prosciutto (about 1/4 lb)
16 large fresh sage leaves
2 (1-lb) pork tenderloins
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
Special equipment: an instant-read thermometer
Put oven rack in middle position and preheat oven to 425°F.
Slightly overlap long sides of 6 prosciutto slices on work surface with short ends nearest you and scatter 8 sage leaves crosswise on top.
Pat 1 pork tenderloin dry and sprinkle all over with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Put meat on top of sage across middle of prosciutto (tucking end of tenderloin underneath if very thin), then wrap prosciutto around pork to enclose.
Wrap second tenderloin in same manner.
Transfer tenderloins, seam sides down and 2 inches apart, to a small roasting pan and brush prosciutto all over with oil, then roast until thermometer inserted in center of meat registers 150°F, about 25 minutes.
Transfer to a platter and let stand 10 minutes before slicing.
Makes 6-8 Servings
Gourmet September 2005
16 large fresh sage leaves
2 (1-lb) pork tenderloins
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
Special equipment: an instant-read thermometer
Put oven rack in middle position and preheat oven to 425°F.
Slightly overlap long sides of 6 prosciutto slices on work surface with short ends nearest you and scatter 8 sage leaves crosswise on top.
Pat 1 pork tenderloin dry and sprinkle all over with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Put meat on top of sage across middle of prosciutto (tucking end of tenderloin underneath if very thin), then wrap prosciutto around pork to enclose.
Wrap second tenderloin in same manner.
Transfer tenderloins, seam sides down and 2 inches apart, to a small roasting pan and brush prosciutto all over with oil, then roast until thermometer inserted in center of meat registers 150°F, about 25 minutes.
Transfer to a platter and let stand 10 minutes before slicing.
Makes 6-8 Servings
Gourmet September 2005
Pork with Gorgonzola Sauce
Pork
1/4 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon dried thyme
2 3/4-pound pork tenderloins
Gorgonzola Sauce
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
1/4 cup dry white wine
1/4 cup canned low-salt chicken broth
1 cup crumbled Gorgonzola cheese (about 4 ounces)
For pork:
Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)
Preheat oven to 425°F. Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.
Meanwhile, prepare sauce:
Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.
Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.
Bon Appétit January 2001
Serves 6
1/4 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon dried thyme
2 3/4-pound pork tenderloins
Gorgonzola Sauce
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
1/4 cup dry white wine
1/4 cup canned low-salt chicken broth
1 cup crumbled Gorgonzola cheese (about 4 ounces)
For pork:
Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)
Preheat oven to 425°F. Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.
Meanwhile, prepare sauce:
Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.
Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.
Bon Appétit January 2001
Serves 6
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