AIR FRYER MUSTARD-CRUSTED PORK TENDERLOIN WITH POTATOES AND GREEN BEANS
Perfectly cooked mustard-crusted pork tenderloin with potatoes and green beans in an air fryer for four.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Whisk mustard, brown sugar, parsley, thyme, salt, and pepper together in a large bowl. Place tenderloin into the bowl and roll through the mustard mixture until evenly coated on all sides.
- Place potatoes, green beans, and olive oil into a separate bowl. Season with salt and pepper to taste and stir until evenly combined. Set aside.
- Place tenderloin into the basket of the preheated air fryer and cook, undisturbed, until slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a cutting board and let rest for 10 minutes.
- Meanwhile, place green beans and potatoes into the air fryer basket and cook for 10 minutes, shaking halfway through cook time.
- Slice tenderloin and serve with potatoes and green beans.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 31.4 g, Cholesterol 61.3 mg, Fat 6.5 g, Fiber 4.4 g, Protein 25.4 g, SaturatedFat 1.5 g, Sodium 619.8 mg, Sugar 7.8 g
CREAMY PORK WITH SOUR CREAM SAUCE
Breaded pork cube steaks served with a wonderful sour cream sauce. Serve over hot cooked rice or potatoes. I usually double the recipe for the sauce.
Provided by KELLYGOFF
Categories Meat and Poultry Recipes Pork
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a shallow dish, stir together egg, water, rosemary, black pepper, and garlic powder.
- Heat vegetable oil in a large skillet over medium heat. Dip pork steaks into egg mixture, and coat with bread crumbs; brown pork 5 minutes on each side. Remove, and place in a 9x13 inch baking dish.
- In the same skillet, heat butter over medium heat. Stir in mushrooms, and cook until tender. Stir in soup, sour cream, and chicken broth. Warm through, then pour over pork, and cover dish with aluminum foil.
- Bake in a preheated oven for 1 hour.
Nutrition Facts : Calories 685.1 calories, Carbohydrate 15.8 g, Cholesterol 163 mg, Fat 52.9 g, Fiber 1.2 g, Protein 35.7 g, SaturatedFat 19.8 g, Sodium 652.3 mg, Sugar 1.9 g
PARSLEY AND PARMESAN CRUSTED PORK TENDERLOIN
An easy way to dress up pork for your family or for guests! Serve with egg noodles or rice.
Provided by Leanne Cooke
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
- Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside.
- Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
- Sprinkle the bread crumb mixture over the mustard coating.
- Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Allow pork to rest for 5 minutes before slicing.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.3 g, Cholesterol 79.4 mg, Fat 6.8 g, Fiber 1 g, Protein 31 g, SaturatedFat 2.7 g, Sodium 928.5 mg, Sugar 1 g
SAGE-AND-GARLIC-CRUSTED PORK TENDERLOIN
This roast pork has the depth of a slow-simmering supper but doesn't take long to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork.
- Heat a large, heavy saute pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes.
- Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.
PANKO-CRUSTED PORK TENDERLOIN WITH FIG GLAZE
I always seem to have a jar of fig butter in my fridge for charcuterie boards. This recipe puts it to use in new ways -- to coat the pork tenderloin before rolling in panko and simmered in a buttery glaze to serve alongside the pork. If you don't have fig butter, it's absolutely worth buying a jar! The flavors pair beautifully with the pork.
Provided by Gabriela Rodiles
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Set a wire rack inside a rimmed baking sheet.
- In a medium skillet, combine the panko, 2 teaspoons of the herbes de Provence, 2 teaspoons salt, several grinds black pepper and the olive oil. Toast the panko over medium heat watching carefully and stirring occasionally, until golden brown, about 3 minutes.
- Prepare your breading station with three shallow baking dishes or plates big enough to fit the pork: Put the flour in one dish. Whisk the eggs with the 2 tablespoons fig butter in the second dish. Transfer the toasted panko to the third dish.
- Season each pork tenderloin generously with salt. Coat each in the flour, shaking off the excess. Dip in the egg and fig mixture. Coat with the panko, pressing gently to adhere. Place on the prepared baking sheet. Insert a probe thermometer into the middle of one tenderloin (or use an instant-read thermometer to check the temperature after the suggested roasting time). Bake until cooked through and reaches 145 degrees F on the thermometer, 20 to 25 minutes.
- About 5 minutes before the pork is done, make the fig glaze: Combine the remaining 1/3 cup fig butter with 1/3 cup water, the vinegar, the remaining 1/2 teaspoon herbes de Provence, 1/2 teaspoon salt and a few grinds black pepper in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring occasionally, until slightly thickened but still pourable, about 5 minutes. Add the butter and swirl the pan until the butter melts and creates a shiny glaze.
- Slice the pork and serve with the fig glaze on the side.
BRAISED PORK FILLETS WITH PRUNES AND CREAM SAUCE
Steps:
- Simmer the prunes in the wine over moderate heat, covered, until plump and tender, about 10 minutes. Strain and reserve the red wine.
- Bone and tie the pork fillets. Saute the fillets in the oil until they are a rich golden brown on all sides, 3 to 4 minutes. Transfer fillets to a plate. Add the mirepoix and the bones to the pan and saute to brown lightly, 8 to 10 minutes. (Additional oil may have to be added to keep the mirepoix from burning.)
- Add the wine from the prunes and deglaze the pan. Place the pork fillets on top of the mirepoix (the liquid should come part way up the pork chops), cover, and simmer gently over very low heat or until the fillets are tender when pierced with the tip of a sharp knife, 5 to 8 minutes.
- Place the fillets in an oven pre-heated to 325 and immediately turn off the heat. The meat should be cooked within 10 and 15 minutes. Take care not to overcook the pork. Use tongs to transfer the meat to a heated platter and remove the strings. Arrange three prunes on each fillet, then cover the fillets with foil.
- Pour the rest of the contents of the pan through a fine-mesh strainer, pressing down on the vegetables to extract all the juices. Return the juices to the pan and reduce by half rapidly, stirring and scraping any brown bits that cling to the pan. Add the cream and continue to boil down rapidly until the color becomes a light beige and the mixture is thick enough to coat the back of a spoon.
- Whisk in the jelly and continue to cook, whisking, until the jelly is dissolved. Taste and correct seasoning of the sauce. Spoon the sauce over the fillets, sprinkle with minced parsley, and serve.
GRIBICHE
A classic French sauce starring hard-boiled eggs, gribiche gets its briny kick from cornichons and capers. It's great over steamed new potatoes or poached leeks or asparagus, and on bagels with lox.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Makes about 3/4 cup
Number Of Ingredients 8
Steps:
- Whisk together Dijon, vinegar, and oil. Stir in eggs, parsley, cornichons, and capers. Season with salt and pepper.
SMOKED TROUT WITH GRIBICHE SAUCE
Make and share this Smoked Trout With Gribiche Sauce recipe from Food.com.
Provided by Chef Gerard
Categories Trout
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl combine the oils.
- In another bowl combine the mustard, shallots, onions, egg yolk, chopped egg, salt and pepper, and vinegar.
- Blend with a wire whip while slowly adding th oils to emulsify.
- Add the horseradish, tarragon and parsley and blend with a wire whip.
- Serve the sauce around Trout fillets, and garnish with lemon wedge.
Nutrition Facts : Calories 648, Fat 62.1, SaturatedFat 9, Cholesterol 151.3, Sodium 108.8, Carbohydrate 5.1, Fiber 1.3, Sugar 1.6, Protein 19.4
FLOUNDER WITH GREEN BEANS & POTATOES & SAUCE GRIBICHE
Entered for safekeeping, from NY Times Magazine food and drink issue, October 20, 2013. Recipe adapted from Frank Stitt of Highlands Bar and Grill, Birmingham, Alabama. Flounder is sautéed.
Provided by KateL
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- ADVANCE VEGETABLE PREP:.
- Boil potatoes until just tender, approximately 15 minutes. Cut in half lengthwise.
- Blanch green beans and/or Romano beans until just crisp in salted water, approximately 3 minutes. Then shock in ice water and pat dry.
- SAUCE GRIBICHE:.
- In a bowl, mix all ingredients except parsley. Taste and adjust seasonings. When ready to serve, mix in parsley.
- FISH PAN:.
- Pat fish fillets dry with paper towels, and season with salt and pepper.
- In a pan large enough to hold all 4 fillets, or in 2 pans if not, heat the oil over moderately high heat until it is almost smoking, then add the fish, skin side up.
- Adjust heat to moderate and cook until golden and crusted, approximately 4 minutes. Flip and continue cooking until fish is almost done, approximately 3 minutes.
- Remove fish, and place on rack to keep warm.
- VEGETABLE PAN:.
- In another large pan, warm the butter over medium-high heat.
- When the butter foams, add potatoes, beans and shallots.
- Turn the heat to medium, and cook, tossing often, until the vegetables are slightly crispy, 3-4 minutes.
- Season vegetables to taste with salt and pepper.
- Plate fish, vegetables and sauce gribiche.
Nutrition Facts : Calories 463.5, Fat 36.6, SaturatedFat 6.8, Cholesterol 174.2, Sodium 2100.2, Carbohydrate 9.4, Fiber 3.2, Sugar 3.5, Protein 25.7
PISTACHIO CRUSTED BLACK COD FILLETS IN A SICILIAN SAUCE
This recipe has been adapted from FoodNetworks Halibut in Sicilian Sauce. I guess any firm white fleshy fish can be used, but I used Black Cod, also known as Sablefish or Butterfish. I always prefer to buy a whole fish and fillet it myself, as I feel that it is fresher and has a better flavor. Then I can make stock out of the bones and freeze away for later use. The sauce is a savory, salty, sweet combination that combines unlikely ingredients creating a lovely marrying of flavors and could probably be prepared a day ahead. As you prepare the sauce, add salt sparingly, since you are adding salty ingredients toward the end of the preparation. I have served this over risotto before, but it is still excellent without starch-stacking.
Provided by French Terrine
Categories Low Cholesterol
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Plump sultanas in 1/2 cup of white wine.
- Dip fish fillets in egg white, then coat with nuts and refrigerate while preparing the sauce.
- Begin preparing the sauce by heating olive oil in a large skillet. Add diced onion and fennel and saute until softened and onions have begun to caramelize just slightly. Then add mushrooms, garlic paste, and thyme. Salt lightly to draw out the juices and add pepper to taste. Once mushrooms have cooked down, add remainder of wine, orange juice, orange zest, olives, capers, pine nuts and sultanas including the wine in which they had been soaking. Continue to simmer to allow all the flavors to marry.
- In another skillet, heat about 1 inch of oil until hot enough for frying and gently slide in the fillets. Cook a few minutes on one side, then gently turn and cook a few minutes more. Remove and drain on a paper towel.
- For plating, spoon a generous amount of sauce onto a plate and top with the fillet.
Nutrition Facts : Calories 541.5, Fat 25.4, SaturatedFat 3, Cholesterol 49.1, Sodium 336.2, Carbohydrate 41.6, Fiber 9.9, Sugar 12.1, Protein 33.2
CRUSTED PORK FILLET WITH GRIBICHE SAUCE
Make and share this Crusted Pork Fillet With Gribiche Sauce recipe from Food.com.
Provided by English_Rose
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Horizontally slice each pork fillet into 3 pieces and flatten slightly.
- Heat 2 tablespoons of oil in a large frying pan and sear the pork slices for about 2 minutes on each side, until lightly coloured. Transfer to a wire rack and leave to cool.
- To make the crust, combine the breadcrumbs, sesame seeds and sunflower seeds. Dust the cooled slices of pork with flour, and then roll the meat in the beaten egg, followed by the seeds.
- To make the sauce, whisk together the egg yolk with the Dijon mustard and white wine vinegar.
- Whisking continually, gradually pour in the vegetable oil, a little at a time, until combined.
- Stir in the diced egg, capers, gherkins and chopped chives; season well and set aside.
- When you are ready to serve, heat the remaining oil in a frying pan and cook the pork over a medium heat for a couple of minutes each side, until golden brown.
- Serve hot with steamed buttered greens.
Nutrition Facts : Calories 807, Fat 68.2, SaturatedFat 11.1, Cholesterol 300.6, Sodium 407.1, Carbohydrate 9.8, Fiber 2.2, Sugar 1.4, Protein 39.4
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