Danish Pork Tenderloin W Roquefort Gravy Recipes

PORK TENDERLOIN WITH GRAVY

Steps:

• In a small bowl, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. Stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.

ROASTED LOIN OF PORK WITH PAN GRAVY

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
• With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
• Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
• Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
• While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.

DANISH PORK TENDERLOINS

Steps:

• Preheat oven to 325°F.
• Chop the prunes.
• Slice the tenderloins lengthwise, sprinkle with salt and pepper. Put the chopped prunes and apples down the middle of one half of each tenderloin. Place other halves on top, tie with string to hold them together.
• Put in a shallow roasting pan, preferably on a rack. Bake 1 1/2 hours or until a meat thermometer registers 170. Remove to a cutting board to rest. Keep warm with a tent of aluminum foil.
• Put the 3/4 cup water in the roasting pan, stir to dislodge the yummy brown bits from the bottom of the pan.
• Make a slurry of the 1/4 cup cold water and the flour, gradually whisk it into the pan. Simmer until thick, at least one minute. Season with the salt and pepper, as desired.
• Slice the tenderloin, serve with gravy.

DANISH PORK TENDERLOIN W/ ROQUEFORT GRAVY

Steps:

• Flatten the pork tenderloins between waxed paper, using a butcher's mallet (or ask the butcher to do it at the time of purchase).
• Season the meat with salt and pepper.
• Mix the apples, prunes and bacon.
• Spread the mixture evenly, lengthwise, in the middle of one of the pieces of meat, leaving about 1 inch on each end.
• Cover with the remaining piece of meat, tucking the sides and the ends around each other. Use butcher's string to tie the tenderloins together.
• Melt the margarine in a large sauté pan (or a deep skillet) and brown the meat on all sides.
• Add the 2 cups of water, reduce heat and cook slowly (medium to medium low heat)for about 45 minutes.
• Remove the meat from the pan (cover lightly with foil to keep warm).
• Add the Roquefort to the water and stir until it dissolves.
• Add the jelly and stir until it dissolves.
• Stir in the creme fraîche (do not let it boil).
• Add more salt, pepper, Roquefort and/or current jelly, to taste.
• Return the meat to the pan to warm (it should not cook any more).
• Slice and serve, spooning the sauce over the meat.

PORK TENDERLOIN WITH DRESSING AND PAN GRAVY

Steps:

• For the dressing: Preheat the oven to 350 degrees F.
• Melt 4 tablespoons of the butter in a large ovenproof skillet over medium-high heat. Continue to cook until the butter begins to bubble and smoke. Add the onion and celery and cook, stirring, until softened, 1 to 2 minutes. Add the bread cubes and poultry seasoning to the skillet and stir and fold the bread to toast it, 3 to 4 minutes. The bread should start to brown and should smell amazing.
• Turn off the heat and drizzle in about 1 cup of the broth and fold it into the bread. Drizzle in enough more broth to moisten the dressing but not make it soggy. Taste and season with salt and pepper as needed. Once you're happy with the flavors, stir in the parsley and thyme.
• Dot the top of the dressing with the remaining 2 tablespoons butter. Cover the skillet with foil and bake for 20 minutes. Uncover and continue to bake until browned, about 10 minutes longer.
• For the pork: Preheat the oven to 350 degrees F. Sprinkle the tenderloin with the thyme, rosemary, salt and pepper. Press the seasonings firmly onto the pork.
• Heat a large cast-iron skillet or other ovenproof sauté pan over medium-high heat. Swirl in the oil. When the first wisp of white smoke appears, add the pork and sear until golden brown on all sides, about 8 minutes total.
• Transfer the skillet to the oven. Roast for 5 minutes, then flip the pork and return the skillet to the oven. Roast until an instant-read thermometer inserted into the thickest portion of the pork reaches 135 degrees F. Remove from the oven, transfer the pork to a cutting board and tent loosely with foil. Let rest until the internal temperature reaches 140 degrees F for a nice medium, 8 to 10 minutes. (If you want the pork a little more well done, remove from the oven at 140 degrees F and let rest until 145 degrees F.)
• For the quick gravy: Place the hot pan the pork cooked in back over medium-high heat. Toss in the butter and shallot and cook, stirring frequently, until the shallot is light brown and fragrant, 2 to 3 minutes. Stir in the flour, scraping any browned bits from the bottom of the pan. Stir for another minute, making a rough roux. Slowly stir in the cold broth. Bring to a boil, then reduce the heat so the gravy just simmers. Cook for about 1 minute, stirring constantly. Stir in the soy sauce and salt and pepper to taste. Finish by stirring in the cream.
• Slice the pork and serve it with the dressing and gravy, and garnish with chopped parsley.