HASSELBACK PORK SCHNITZEL
Why should vegetables get all the Hasselback love? This is a crust-lover's version of schnitzel stuffed with panko. Every nook and cranny is cloaked in a crispy coating.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle the pork with 2 tablespoons salt and 1/2 teaspoon pepper. Let sit at room temperature for 1 hour.
- Fill a heavy large pot with 4 inches of oil. Attach a deep-fry thermometer and heat to 350 degrees F.
- Cut each tenderloin in half crosswise to make 4 equal pieces. Using a sharp knife, cut slices across each tenderloin, about 1/2-inch apart going as deep as possible but without cutting all the way through.
- Put the panko, flour and eggs into 3 separate medium bowls. Working 1 piece at time, dredge each piece of pork in the flour, making sure to get flour into each slit. Shake off excess and then dip into the egg, making sure to coat the entire surface and slits. Let excess drip off and then dredge in the panko, patting down to get the panko to adhere and pushing and coating each of the slits. Repeat with the remaining pieces of pork.
- Working in 2 batches, fry the breaded pork until golden brown and crispy, 4 to 6 minutes. Transfer to a paper-towel-lined platter and let drain for 10 minutes. Serve with sauerkraut and spicy brown mustard.
HASSELBACK HERB ROASTED PORK TENDERLOIN WITH PEARS
Looking to impress at your next dinner party? This herb roasted pork tenderloin with pears is the jaw-dropping main dish you need.
Provided by Meghan Yager
Categories Pork
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 400˚F.
- Lay the pork tenderloin horizontally on a cutting board. Using a paring knife, cut about 20 slits vertically into the pork. Place a small slice of garlic and a few leaves of thyme into each opening. Sprinkle evenly all over with salt and pepper.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Add the pork. Cook about 3-4 minutes on each side until browned all over. Add pears to the pan.
- Roast in the oven for 15-20 minutes, until pork registers 160˚F on an instant read thermometer.
- Transfer pork and pears to a serving platter, and tent with foil to keep warm.
- Place the skillet over medium heat. Add wine and herbs to the pan, and simmer for 1-2 minutes, using a wooden spoon to scrape up any fond.
- In a small bowl, whisk together cornstarch and cold water. Add the slurry to pan and stir to combine. Simmer until the mixture is thickened.
- Add chicken stock and stir to combine. Simmer for approximately 4-5 minutes, until thickened. Season with salt and pepper to taste.
- Slice the meat, then serve immediately, with sauce and a few pieces of pear.
Nutrition Facts : ServingSize 1 dinner portion, Calories 370 calories, Sugar 9.2 g, Sodium 469.6 mg, Fat 9.1 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 16.6 g, Fiber 3 g, Protein 49.1 g, Cholesterol 148.6 mg
HERB-ROASTED PORK TENDERLOIN WITH PEARS
Caramelized seasonal fruit and fresh thyme give allure to an all-American staple.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
- Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.
Nutrition Facts : Calories 317 g, Fat 9 g, Fiber 5 g, Protein 34 g
HASSELBACK PINEAPPLE PORK TENDERLOIN
Make and share this Hasselback Pineapple Pork Tenderloin recipe from Food.com.
Provided by Food.com
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
- For the pineapple BBQ sauce: In a small saucepan, combine the crushed pineapple, pineapple juice, brown sugar, soy sauce, garlic and red pepper. Bring to a simmer over medium heat and cook until the sugar dissolves, 5 to 8 minutes.
- In a small bowl, stir together the cornstarch and 1 tablespoon water until smooth, then add to simmering sauce. Simmer until thickened, about 30 seconds. Remove from the heat and let cool.
- For the pork: Place the pork tenderloins on a cutting board and make parallel incisions 1 inch apart along the length of the meat, most of the way through the meat. The bottom of the tenderloins should remain intact. Season with salt and pepper and place on the prepared baking sheet.
- Put pineapple slices and red onion slices in the incisions, alternating between the two. (If necessary, trim the slices so they stick out about 1/4 inch.) Spoon 2 to 3 tablespoons of the sauce over each tenderloin and sprinkle with the jalapeno slices.
- Bake until the internal temperature of the pork reaches 145 degrees F, 22 to 25 minutes. Let the meat rest for 5 minutes.
- Transfer the tenderloins to a serving platter. Slice, garnish with scallions and serve with the remaining sauce.
Nutrition Facts : Calories 477.9, Fat 10.2, SaturatedFat 3.4, Cholesterol 184.4, Sodium 1181.4, Carbohydrate 32.6, Fiber 1.5, Sugar 26, Protein 61.6
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