CARAMELIZED PORK TENDERLOIN
This is the best pork tenderloin recipe! It is a little bit savory and a little bit sweet, and best of all, tastes grilled even though you made it on the stovetop. -Debi Arone, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cut pork into 4 pieces and pound with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix brown sugar, garlic and steak seasoning. Dip pork in brown sugar mixture, patting to help coating adhere., In a large skillet, heat butter over medium-high heat. Add pork; cook 2-3 minutes on each side or until tender.
Nutrition Facts : Calories 236 calories, Fat 10g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 585mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein.
CHEF-BOY-I-BE-ILLINOIS' PORK TENDERLOIN ROSA DI PARMA
Pork tenderloin stuffed with prosciutto, parmigiano reggiano, and spinach that is roasted to perfection and easy enough to prepare for a weeknight dinner for two, or elegant enough to serve to company. The preparation might look intimidating, but it's not as bad as it seems. And once prepared, it roasts in the oven for 30 minutes while you move on to make polenta and stewed apples to serve alongside this delicious dish! One tenderloin made 4 servings for the two of us, but I could see where two hungry people would eat all 4. This recipe is very easy to double as well.
Provided by Chef-Boy-I-Be Illin
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
- Preheat oven to 425°F.
- Cut a lengthwise slit down center of tenderloin to within 1/2 inch of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with wax paper and flatten to 1/4 inch thickness. You can use a meat mallet, or do as I do and save an empty wine bottle with a long neck (usually white wine) so you have a place to hold onto while whacking.
- Spread the flattened tenderloin with the spice mixture from the first step, using your palm to cover the entire surface. Then top the seasoned tenderloin with ham slices, the spinach and spread 1/2 cup Parmigiano-Reggiano over the spinach, leaving a 1-inch border. Starting with a long side, roll up tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string. I personally think it's easier to use toothpicks rather than string. Lightly season outside with salt and pepper (don't overdo it because the ham and parm are salty).
- Bake uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°F Transfer to serving platter, and allow to stand for 10 minutes before removing strings (or toothpicks) and slicing into four equal servings.
Nutrition Facts : Calories 229, Fat 9.7, SaturatedFat 4.2, Cholesterol 82, Sodium 295, Carbohydrate 5.3, Fiber 3.2, Sugar 0.8, Protein 30.9
PORK TENDERLOIN SANDWICH
A classic sandwich in the Midwest, particularly popular in Iowa and Indiana, but there are regional variations throughout the entire United STates. I've always thought of this as a German schnitzel on a sandwich. It's crispy and crunchy... tender deliciousness!
Provided by lutzflcat
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
- Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
- Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
- Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
- Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.
Nutrition Facts : Calories 1064.6 calories, Carbohydrate 109.8 g, Cholesterol 116.2 mg, Fat 53.7 g, Fiber 4.9 g, Protein 40.3 g, SaturatedFat 10 g, Sodium 1995.4 mg, Sugar 2.3 g
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