GRILLED PORK TENDERLOIN
This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.
Provided by Cathy Christensen
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Prepare grill for indirect heat.
- Season meat with garlic powder, salt, and pepper.
- Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
- Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g
GRILLED PORK TENDERLOIN WITH WHITE TRUFFLE OIL, SHIITAKE MUSHROOMS AND BLUE CHEESE SAUCE
Grilled Pork Tenderloin paired with white truffle oil, shiitake mushrooms and blue cheese sauce.
Provided by Goldeneye
Categories entree
Time 4h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For marinade, in a bowl, combine the truffle oil, raspberry vinegar, soy sauce, garlic, shallots, salt and pepper.
- Place pork tenderloin in a shallow pan, pour the marinade over, and turn to coat. Allow to stand for 30 minutes, covered, at room temperature, or up to four hours in the refrigerator (bring to room temperature before proceeding).
- Preheat the grill to medium. Remove pork from marinade and place on grill. Grill, turning frequently, until tenderloin reaches an internal temperature of 145 degrees.
- Remove from grill, cover loosely with foil, and allow to rest while preparing the sauce.
- For sauce, in large sauté pan over medium-high heat, melt the butter until foaming subsides.
- Add the Shiitake mushrooms, garlic and shallots and sauté for two minutes.
- Add the rice wine vinegar and reduce until almost dry. Add the veal stock, heavy cream and blue cheese and reduce to a sauce-like consistency.
- Adjust seasoning with salt and pepper. Set aside and keep warm.
- Thinly slice the pork and spoon the sauce over the top. Serve with baked, roasted or mashed potatoes.
PAN-ROASTED PORK TENDERLOIN WILD BOAR-STYLE WITH SHIITAKE MUSHROOMS
Provided by Food Network
Categories main-dish
Time 12h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a deep rectangular or oval dish that can contain the meat and all the other ingredients except for the mushrooms, combine the pork tenderloin, 3 tablespoons of olive oil, onion, garlic, bay leaves, celery, rosemary, and red wine. Turn the meat over several times to coat it well, then cover the dish with plastic wrap and refrigerate overnight. Take it out occasionally whenever convenient to turn the pork over, basting it with its marinade.
- The following day, take the meat out of the refrigerator at least 1 hour before proceeding with the preparation of the dish. Turn it over and baste it when you take it out of the refrigerator, and once every half hour thereafter.
- Detach the mushroom caps from the stems, discarding the stems. Wash the caps quickly in running cold water without letting them soak. Pat them dry gently but thoroughly with a cloth towel, and cut them into thin slices.
- Lift the tenderloin out of the deep dish, pick out any bits of the vegetables from the marinade that may be sticking to it, and pat the meat dry with kitchen towels.
- In a skillet that can accommodate the two pieces of pork without overlapping, put in the remaining tablespoon of olive oil, and turn the heat to high. When the oil is hot enough to sizzle when you put in the meat, slip in both pieces. Turn the meat over to brown it evenly all around, then transfer it to a platter.
- Pour all the marinade from the deep dish into the skillet, turn the heat down to low, and cover the pan. Cook, stirring occasionally, until all the vegetables are very soft or almost dissolved.
- While the marinade is cooking, put 1 tablespoon of butter in a medium skillet, turn the heat to medium, and add the sliced shiitake caps with some salt. Cook, turning the mushrooms over occasionally, until the liquid they shed evaporates completely and they have become very tender.
- When the vegetables of the marinade are very soft, add the cooked shiitake mushrooms, cooking them together for about a minute or two. Add both pieces of pork, sprinkling them with salt and several grindings of black pepper, and raise the heat to high. Cook the meat for 10 minutes on each side.
- Transfer the meat onto a cutting board, cut into slices 1/3-inch thick, and place slices on a very warm serving platter. Remove the bay leaves from the marinade -- and the garlic cloves, if you can find them -- then cover the meat with the cooked marinade and mushrooms and serve at once.
- Ahead-of-time note: When the overnight marinating of the meat is complete, it would be desirable to proceed at once through all the succeeding steps, but if you wish you can stop a few hours in advance right after the shiitake mushrooms and cooked-down marinade have been combined. Cook the meat, however, only when ready to serve, because it may dry out and become stringy if reheated.
PORK CHOPS WITH SHIITAKE MUSHROOMS
In this simple dish, thick pork chops are pan-seared, then finished in the oven. Served with a pungent grainy mustard vinaigrette and crisp-edged shiitake mushrooms, it makes a tasty, hearty weeknight meal.
Provided by Melissa Clark
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended. Set aside.
- Heat a large cast-iron skillet over medium heat. Add 1 tablespoon remaining oil. Meanwhile, season pork chops on both sides with salt and pepper. Set aside to absorb the seasoning for a few minutes.
- When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down, in a single layer. Cook, undisturbed, for 3 to 5 minutes over medium heat until the caps are seared all over. Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden. Transfer mushrooms to a plate and set aside. Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
- Add remaining 2 tablespoons of oil to the skillet. When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches). Cook the pork chops over high heat until the first side is browned, 6 to 8 minutes, depending on thickness. Flip over the pork chops and place the skillet in the center of the oven. Cook for an additional 6 to 8 minutes or until done to taste. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
- Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.
Nutrition Facts : @context http, Calories 695, UnsaturatedFat 42 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 707 milligrams, Sugar 1 gram, TransFat 0 grams
GARLIC HERB GRILLED PORK TENDERLOIN
Grilled pork tenderloin with garlic, thyme and rosemary.
Provided by Party Chef
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
- Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
- Preheat an outdoor grill for medium-high heat.
- Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 536.2 calories, Carbohydrate 2.9 g, Cholesterol 189.4 mg, Fat 30 g, Fiber 0.9 g, Protein 60.7 g, SaturatedFat 7.8 g, Sodium 1875.2 mg
STUFFED PORK TENDERLOIN WITH SHIITAKE MUSHROOM SAUCE
Pork tenderloin is a versatile cut that's ideal for hurried cooks because it roasts so quickly. Filled with a stuffing of fresh herbs, sausage, porcini and shiitake mushrooms, it makes a flavorful entree. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings (2 cups sauce).
Number Of Ingredients 15
Steps:
- In a small saucepan, bring water and porcini mushrooms to a boil. Remove from the heat; let stand 20-30 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; finely chop and set aside. Strain soaking liquid through a fine mesh strainer, reserving 2/3 cup., In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink. Remove with a slotted spoon. Remove drippings, reserving 2 tablespoons. Saute 4 cups shiitake mushrooms in reserved drippings until tender., Add rosemary, sage, porcini mushrooms and 1/3 cup mushroom soaking liquid; cook 2 minutes longer, stirring occasionally. Remove from the heat; stir in the bread crumbs, 2 tablespoons parsley and sausage., Preheat oven to 350°. Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open so meat lies flat. Cover with plastic wrap; flatten to 1/4-in. to 1/2-in. thickness. Remove plastic wrap., Spoon half of the stuffing down center of each tenderloin. Close roasts; tie several times with kitchen string and secure ends with toothpicks. Sprinkle each roast with 1/2 teaspoon salt and 1/4 teaspoon pepper., Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, 55-65 minutes or until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°. Let stand 10 minutes before slicing., Meanwhile, in a small saucepan, saute remaining shiitake mushrooms in butter until tender. Sprinkle with flour; stir until blended. Gradually add broth and remaining 1/3 cup mushroom soaking liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in remaining parsley, salt and pepper. Serve with pork.
Nutrition Facts : Calories 367 calories, Fat 14g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 938mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.
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