Flambé Pork Tenderloin Recipes

PORK TENDERLOIN FLAMBE WITH PEARS

Pork Tenderloin Flambe With Pears image

This is a really fun party dish, everybody wants into the act. You will have an audience, with a lot of kibitzing to flambe and the bonus is that it is a delicious impressive dish!! One of our favourite dinner parties. Serve with asparagus, and boiled/buttered/parselied baby potatoes.

Provided by Derf2440

Categories Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 pork tenderloin (1 1/4 lbs each)
1/4 teaspoon salt
4 teaspoons butter or 4 teaspoons margarine
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
3 -4 drops Tabasco sauce
1/3 cup brandy
3 medium pears, peeled and quartered and cored

Steps:

Cut tenderloins into 1 1/2 inch lengths Flatten each slice slightly with heel of hand Sprinkle salt over the bottom of a heavy (cast iron) frypan and place over moderately high heat.
When salt is hot, add meat Reduce heat to moderately low and brown, about 15 minutes Turn and brown on the other side, 10 minutes Add butter and let melt Mix lemon juice, worcestershire sauce and tabasco, pour over meat Heat brandy in a small saucepan, ignite with a match, be careful of eye lashes and hair!
Quickly pour over meat and rotate gently until flames die down.
Cover and simmer 5 minutes over low heat.
Arrange pears around meat and baste with sauce Cover and cook 5 minutes longer.

CORNISH GAME HENS FLAMBé

Cornish Game Hens Flambé image

This is a very sophisticated dish. Nothing fits the bill for a elegant dinner better than these Cornish hens flambé style.

Provided by southern chef in lo

Categories Poultry

Time 5h40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 large onion, minced
2 tablespoons butter or 2 tablespoons margarine, melted
2 cups fresh mushrooms, sliced
1/2 cup diced cooked ham
1 1/2 cups cooked wild rice
2 -4 tablespoons brandy
1/4 teaspoon dried marjoram
1/4 teaspoon dried whole thyme
6 (1 lb) Cornish hens
fresh coarse ground black pepper
2 -4 tablespoons dry sherry
1/4 cup chicken broth
1/4 cup brandy

Steps:

Sauté onion in butter until tender; add the mushroom and ham and cook 3 to 5 more minutes or until the mushrooms are tender. Combine the mushroom mixture, rice, 2 to 4 tablespoons brandy, marjoram, and thyme.
Remove the giblets from hens (reserve for another use). Rinse hens with cold water and pat dry. Sprinkle with salt and pepper. Stuff hens lightly with rice stuffing. Close cavity and secure with toothpicks. Truss and place the hens breast side up in baking pan large enough to fit them.
Bake hens at 350°F for 1 1/4 to 1 1/2 hours, depending on the hens' size.
Place hens on serving platter.
Combine the sherry and chicken broth; brush over hens. Heat 1/4 cup brandy in a small saucepan over medium heat (do NOT boil). Ignite with a long match and pour over hens after the flame dies down. Serve immediately.

Nutrition Facts : Calories 711.8, Fat 21.2, SaturatedFat 7.1, Cholesterol 433.9, Sodium 379.1, Carbohydrate 12.8, Fiber 1.4, Sugar 2, Protein 96.8

EASY MARINATED PORK TENDERLOIN

Easy Marinated Pork Tenderloin image

Make this easy marinade from ingredients you have around the house.

Provided by Lori

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 1h55m

Yield 3

Number Of Ingredients 6

Ingredients

¼ cup olive oil
¼ cup soy sauce
1 clove garlic, minced
3 tablespoons dijon honey mustard
salt and ground black pepper to taste
2 pounds pork tenderloin

Steps:

Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
Preheat an oven to 350 degrees F (175 degrees C).
Transfer the pork loin to a baking dish; pour marinade over the pork.
Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 485.4 calories, Carbohydrate 9 g, Cholesterol 168.7 mg, Fat 24.7 g, Fiber 0.6 g, Protein 55.5 g, SaturatedFat 6.6 g, Sodium 1491.8 mg, Sugar 5.3 g

PORK MEDALLIONS

Pork Medallions image

My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1 pork tenderloin (about 1/2 pound)
1 tablespoon olive oil
1-1/2 teaspoons butter
1 small onion, sliced
1/4 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried savory
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

Steps:

Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.

Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

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