Creamy Pork Tenderloin Recipes Recipe For Shrimp

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CREAMY PORK TENDERLOIN



Creamy Pork Tenderloin image

Meet the Cook: For years, I've been making this recipe both for my husband and me and for guests as well. We're now enjoying retirement on a lake in the northwoods. -Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 13

2 pork tenderloins (about 1 pound each)
1 large egg
1 tablespoon water
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
Dash garlic powder
1 cup seasoned bread crumbs
3 tablespoons vegetable oil
1/2 pound fresh mushrooms, sliced
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1/4 cup chicken broth

Steps:

  • Cut each tenderloin into eight pieces. Flatten each piece to 3/4-in. thickness. In a shallow dish, combine the egg, water and seasonings. Place bread crumbs in another shallow dish. Dip pork into egg mixture, then into bread crumbs. , In a large skillet over medium heat, brown pork in oil for 5 minutes on each side. Transfer to a 13-in. x 9-in. baking dish; keep warm. In the same skillet, saute mushrooms in butter until tender. Stir in the soup, sour cream and broth; pour over pork. , Cover and bake at 325° for 1 hour or until pork is tender.

Nutrition Facts : Calories 302 calories, Fat 19g fat (7g saturated fat), Cholesterol 89mg cholesterol, Sodium 608mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein.

PORK TENDERLOIN WITH CREAMY HERB SAUCE



Pork Tenderloin with Creamy Herb Sauce image

A wonderfully elegant and easy pork tenderloin dish with a creamy herbed wine sauce. Very rich, without all of the fat and calories! Serve with garlic mashed potatoes. A wonderful dish.

Provided by CARRIEKWF

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
½ cup minced carrots
1 ½ pounds pork tenderloin medallions
2 teaspoons all-purpose flour
1 tablespoon dried basil
1 tablespoon dried parsley
½ teaspoon ground black pepper
½ teaspoon beef bouillon granules
⅔ cup light cream
¼ cup dry white wine

Steps:

  • Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
  • In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 3.3 g, Cholesterol 80.8 mg, Fat 12.9 g, Fiber 0.6 g, Protein 21.2 g, SaturatedFat 5.5 g, Sodium 98.5 mg, Sugar 0.5 g

SEAFOOD STUFFED PORK TENDERLOIN WITH SHRIMP S



Seafood Stuffed Pork Tenderloin with Shrimp S image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 45m

Yield 12

Number Of Ingredients 19

2 tb Worcestershire Sauce
1/2 pt Whipping cream
1 tb Honey
3/4 c Green Onions chopped
1 tb Onions chopped
1 ts Salt
1 lb shrimp Peeled small
1 lb Crawfish tails
1/2 ts White pepper
Red & black pepper to taste
4 tb Water
1/2 c Chopped parsley
1 tb Garlic minced
Salt to taste
1 3/4 Sticks butter
3/4 ts Oregano
1 ds Tabasco sauce
4 lb Pork tenderloin
1/2 ts Thyme

Steps:

  • Slice pork loin down center. Season well with salt, red pepper and black pepper to taste. Heat 3/4 stick of butter in saucepan. Saute 1/2 cup green onions, 1/4 cup parsley, garlic and 1/4 teaspoon oregano for five minutes. Add 3/4 pound crawfish tails and saute five minutes. Place pork loin on foil and pour the above mixture down center. Tie with string to hold mixture in and fold up sides of foil. Place on top of grill, cover, and add two handfulls wet mesquite chips to hot coals. Prepare basting sauce by heating together 1/2 stick butter, 1 tablespoon honey, 2 tablespoons Worcestershire sauce, and 4 tablespoons water. After loin begins to brown, baste every 10 minutes. Prepare shrimp sauce by heating 1/2 stick butter. Add 1 tablespoon chopped onions, 1/4 cup green onions and 1/4 cup parsley, saute five minutes. Add 1/2 teaspoon thyme, 1/2 teaspoon white pepper, 1 teaspoon salt, 1/2 teaspoon oregano, 1 dash Tabasco sauce, 2 dashes Worchestershire sauce, shrimp and 1/4 pound crawfish tails. Saute 5 minutes. Add whipping cream and saute 3 minutes. Remove loin from grill and cut into 1-inch slices. Pour a portion of shrimp sauce over each slice and enjoy!

Nutrition Facts : Calories 508 calories, Fat 34.9091393750042 g, Carbohydrate 2.66387520861104 g, Cholesterol 271.470416666667 mg, Fiber 0.30433333043865 g, Protein 44.5561702604701 g, SaturatedFat 20.0393510729174 g, ServingSize 1 1 Serving (274g), Sodium 390.765953125143 mg, Sugar 2.35954187817239 g, TransFat 2.91864179166793 g

PORK LOIN STUFFED WITH SHRIMP, O BOY!



Pork Loin Stuffed With Shrimp, O Boy! image

Make and share this Pork Loin Stuffed With Shrimp, O Boy! recipe from Food.com.

Provided by Timothy H.

Categories     Pork

Time 1h40m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 15

4 lbs boneless pork fillets or 4 lbs pork loin
1 tablespoon spoon chopped onion
1/2 cup green onion
7/8 cup butter
1 tablespoon honey
1/2 pint whipping cream
1 lb peeled shrimp
1/2 teaspoon pepper
1 teaspoon salt
1/2 teaspoon hot sauce
1/2 cup fresh parsley
1 tablespoon minced garlic
1/4 teaspoon red and black pepper
3/4 teaspoon oregano
1/2 teaspoon lemon juice

Steps:

  • Stuffing- Saute' 1/2 cup green onion,1/4 cup parsley,1/4 teaspoon oregano for five minutes in the 3/4 stick of butter. Add 3/4 of the shrimp,for another 3 min! Let cool!
  • Basting bauce! 1/2 stick butter, 1/4 cup chopped onion, 1 tablespoon honey, 1 tablespoon garlic chopped minced and 1/4 cup parsley. Saute' 5 min.Add 1/2 ts thyme,1/2 teaspoon pepper,1 teaspoon salt,1/2 ts oregano,1 Tbl spoon hot suce,2 Tbl spoon Worcestershire sauce, 1 Tbl spoon of lemon juice,1 tablespoon honey and the rest of the shrimp.Saute'3 minutes, Add whipping cream for 3 minute.
  • Slice down the center to form a large pocket. Add stuffing mixture,secure with turkey pins or tooth picks. Bake at 35-40 minutes or grill until desired doness! Pour the sauce over the chop's!

Nutrition Facts : Calories 1250.7, Fat 82.7, SaturatedFat 46, Cholesterol 616.9, Sodium 1854.2, Carbohydrate 9.7, Fiber 0.8, Sugar 4.9, Protein 113.3

PORK TENDERLOIN WITH CREAMY DIJON SAUCE



Pork Tenderloin with Creamy Dijon Sauce image

This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. I serve it with mashed potatoes and roasted green beans.

Provided by cupcakes&wine

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 7h25m

Yield 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil, or more as needed
2 ½ pounds whole pork tenderloins
salt and black pepper to taste
¼ teaspoon garlic powder, or to taste
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
¼ cup white wine
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons Dijon mustard
¼ cup sour cream

Steps:

  • Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
  • Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
  • Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 6.1 g, Cholesterol 64.5 mg, Fat 8.9 g, Fiber 0.5 g, Protein 23.8 g, SaturatedFat 2.9 g, Sodium 393.7 mg, Sugar 1.7 g

PORK TENDERLOIN WITH CREAM SAUCE



Pork Tenderloin with Cream Sauce image

"We had the pork at a German restaurant in Nebraska. I tried the recipe at home and have been making it every since," says Cathy Dwyer of Freedom, New Hampshire.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13

1/2 cup chopped carrot
1/3 cup chopped onion
3 tablespoons butter
1 pork tenderloin (3/4 pound)
1 cup beef broth
2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf
1-1/2 teaspoons all-purpose flour
2 tablespoons half-and-half cream
2 teaspoons minced fresh parsley

Steps:

  • In a large skillet, saute carrot and onion in butter for 2 minutes. Add the pork; brown on all sides. Stir in the broth, lemon juice, lemon zest, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 16-18 minutes or until a thermometer reads 160° and juices run clear. Remove meat and keep warm., Strain pan juices, discarding vegetables and bay leaf. Return 1/4 cup to skillet. Combine flour and cream until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork; sprinkle with parsley.

Nutrition Facts : Calories 278 calories, Fat 13g fat (6g saturated fat), Cholesterol 118mg cholesterol, Sodium 226mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.

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