BEEF TENDERLOIN WITH PEAR-CRANBERRY CHUTNEY
Sweet-tart chutney brings color and flavor to splendid beef steaks.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 12-inch nonstick skillet over medium-high heat. Cook onion, garlic and wine in skillet about 5 minutes, stirring frequently, until onion is tender but not brown.
- Stir in pears, cranberries, brown sugar and pumpkin pie spice; reduce heat. Simmer uncovered about 10 minutes, stirring frequently, until cranberries burst. Place chutney in small bowl; set aside.
- In same skillet, cook beef over medium heat about 8 minutes for medium doneness, turning once. Serve with chutney.
Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 65 mg, Fiber 4 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 17 g, TransFat 0 g
PEAR-CRANBERRY CHUTNEY
With sweet pears and tart cranberries, chutney adds fresh flavor to a variety of roasted meats.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, mix all ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 1 hour, stirring frequently, until thickened.
- Cool 1 hour, stirring occasionally. Serve chutney at room temperature for best flavor. Cover and refrigerate up to 2 weeks.
Nutrition Facts : Calories 140, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 30 g, TransFat 0 g
BEEF TENDERLOINS WITH CRANBERRY SAUCE
I serve this cranberry sauce with beef tenderloins for occasional family meals, but it also works great with wild game. -Steven Jonas, Pierre, South Dakota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle steaks with salt and pepper. In a large skillet, cook steaks in oil over medium-high heat for 2 minutes on each side. Transfer to a 15x10x1-in. baking pan., Bake, uncovered, at 375° for 16-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Meanwhile, in the same skillet, combine the cranberries, wine, brown sugar, vinegar, rosemary sprigs, lemon juice, shallot, salt and pepper. Bring to a boil; cook until liquid is reduced by half. Discard rosemary; allow to cool slightly., Transfer to a food processor; cover and process until pureed. Strain sauce, discarding pulp; Serve with steaks.
Nutrition Facts :
CRANBERRY-PEAR CHUTNEY
Make and share this Cranberry-Pear Chutney recipe from Food.com.
Provided by figaro8895
Categories Fruit
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, heat the cranberries, brown sugar, and 2 cups of water over medium-high heat to boiling.
- Simmer, stirring occasionally, until the cranberries start to pop and release juices, about 10 minutes.
- Add the pears, jalapeño, raisins, and lime juice and simmer for another 5 minutes.
- Remove from heat; cool.
- Cover and refrigerate up to 2 days ahead.
Nutrition Facts : Calories 257.7, Fat 0.2, Sodium 19.7, Carbohydrate 67.2, Fiber 4.3, Sugar 56.5, Protein 1
PORK TENDERLOIN WITH CRANBERRY-PEAR CHUTNEY
The perfect balance of tart and sweet to top a tenderloin-this autumn dinner is a family-favorite. Keep this chutney recipe on hand for turkey dinners, too. -Amanda Reed, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings (1 cup chutney).
Number Of Ingredients 17
Steps:
- In a shallow dish, combine the first 10 ingredients. Add the pork; turn to coat, cover and refrigerate 8 hours or overnight., For chutney, in a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Uncover; simmer 20-25 minutes longer or until desired consistency, stirring occasionally. Cool to room temperature., Meanwhile, drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with chutney.
Nutrition Facts : Calories 306 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 342mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
CRANBERRY-PEAR CHUTNEY
This is a sweet (pear) sauce with a little kick (cranberry) in it; a wonderful chutney for just about any type of meat you can think of. This will be replacing my gravy at Thanksgiving and Christmas. My 4-year-old daughter loves it and so does half my neighborhood. It is so easy to make, too; all you do is you put everything in a big saucepan and you are good to go. The chutney will thicken more as it cools; store it in the refrigerator for up to 2 weeks.
Provided by daphne.hardy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 3h10m
Yield 16
Number Of Ingredients 11
Steps:
- Combine cranberries, pears, water, white sugar, raisins, brown sugar, wine, ground cinnamon, ground ginger, ground cloves, and ground allspice in a saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium. Cook until thickened, stirring occasionally, 25 to 30 minutes.
- Remove from heat; cool at room temperature for 30 minutes. Refrigerate at least 2 hours.
Nutrition Facts : Calories 117.8 calories, Carbohydrate 30 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.4 g, Sodium 4.1 mg, Sugar 25.1 g
PORK TENDERLOIN WITH PEAR-CRANBERRY SAUCE
This is my own recipe. I scored some great locally raised pork tenderloin and some homemade maple syrup in the same week, and was inspired to create a recipe that used these and other regional ingredients. This recipe comes together very quickly. I made the sauce while the tenderloins were roasting and it took me less than 45 minutes from the time I started prepping ingredients to getting it on the table. By the way, I specify port, but sweet marsala or sherry should work (or substitute 2 Tbs of balsamic vinegar in 1/3 cup water for the 1/2 cup wine). Using >Bosc< pears is key because they won't break down when cooked. I served the tenderloins with buttermilk biscuits and lightly steamed green beans. And had a pint of Wolaver's brown ale to go with it all. Beauty!
Provided by Primordial
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- For the sauce: In a saucepan, melt butter over medium-low heat and add shallots. Cook just until softened.
- Add pears, cranberries, syrup, juice, port, salt and lemon peel (leave the peel whole to make it easier to remove later). Bring to a very gentle simmer and reduce by about half to a syrupy consistency (8-10 minutes). The cranberries will break down a bit and the Bosc pears should soften but not turn to mush. Remove from heat, remove the peel and keep warm.
- For the tenderloins: Preheat oven to 450°F.
- Dry the tenderloin and remove any excess fat and connective tissue (the silvery film often found around tenderloins will constrict when cooked and can make them curl up and wring out the moisture from the meat). Season with salt and pepper. Heat the oil in a large skillet over medium-high heat until it just starts to smoke. Brown the tenderloins on all sides (about 10 minutes).
- If you didn't use an oven-safe skillet (I use cast iron) then place the tenderloins in a baking dish. Place the skillet/dish in the oven and roast until the pork registers 135°F - about 10-15 minutes. Turn the tenderloins about halfway through the cooking time.
- Transfer the tenderloins to a carving board and let them rest for about 5-10 minutes. They should reach an internal temperature of about 145-150°F.
- Gently reheat the sauce for a few moments. Slice the tenderloin into 1" pieces and dress with the sauce.
Nutrition Facts : Calories 525.5, Fat 18.7, SaturatedFat 7.3, Cholesterol 127.5, Sodium 277.7, Carbohydrate 47.4, Fiber 6.3, Sugar 32.2, Protein 35.9
CRANBERRY AND PEAR CHUTNEY
Categories Condiment/Spread Sauce Thanksgiving Quick & Easy Cranberry Pear Chill Gourmet
Yield Makes about 4 cups
Number Of Ingredients 11
Steps:
- In a heavy saucepan combine the cranberries, the brown sugar, the raisins, the pears, the zest, the gingerroot, the red pepper flakes, the onion, the vinegar, the mustard seeds, and the salt and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until the berries have burst. The chutney keeps, covered and chilled, for 2 weeks. Serve the chutney at room temperature.
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