Herb Crusted Pork Tenderlion With Red Currant Sauce Recipes

HERB-CRUSTED PORK TENDERLOIN

Steps:

• Heat oven to 450°F. Spray shallow roasting pan and rack with cooking spray. Place pork tenderloins on rack in pan.
• In small bowl, mix remaining ingredients. Spoon herb mixture evenly over pork. Insert ovenproof meat thermometer so tip is in the thickest part of pork. Cover pork loosely with foil.
• Bake 20 minutes; remove foil. Bake uncovered 10 to 15 minutes longer or until thermometer reads 155°F. Cover pork loosely with foil and let stand 10 to 15 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)

TENDERLOIN WITH HERB SAUCE

Steps:

• Cut each tenderloin into 12 slices; sprinkle with salt. In a large nonstick skillet, heat butter over medium heat; brown pork in batches, 3-4 minutes per side. Return all pork to pan., Mix remaining ingredients; pour over pork. Cook, uncovered, over low heat until sauce is thickened and a thermometer inserted in pork reads 145°, 2-3 minutes, stirring occasionally. Let stand 5 minutes before serving.

PORK TENDERLOIN WITH CREAMY HERB SAUCE

Steps:

• Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
• In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

HERB CRUSTED PORK TENDERLION WITH RED CURRANT SAUCE

Steps:

• Trim any fat from meat. Brush meat evenly with Dijon-style mustard. Sprinkle meat with salt and black pepper. In a a shallow dish, combine rosemary, thyme and sage. Roll meat in the mixed herbs, pressing herbs on all sides of meat.
• In a very large nonstick skillet, brown tenderloin in hot oil over medium-high heat, turning to brown all sides. Transfer tenderloin to a rack in a shallow roasting pan. Roast in a 425 degree F oven for 25 minutes or until an instant-read thermometer inserted in pork registers 155 degrees F. and juices run clear. Remove from oven; cover with foil and let stand 15 minutes (meat temperature will rise to 160 degrees F).
• For currant sauce: In a small saucepan combine jelly, vinegar, and butter. Heat and stir until jelly is melted. Remove from heat. Stir in horseradish, lemon peel and juice.
• To serve, line a serving platter with watercress. Slice pork and arrange on top of the watercress; spoon some of the currant sauce over pork. Serve remaining sauce on the side. Makes 4 servings.

JUICY HERBED PORK LOIN WITH CURRANT SAUCE

Steps:

• Pork Loin Directions-------------.
• Set oven to 475 degrees.
• Pierce top of pork loin with sharp knife about every one or two inches, depending on your fondness for garlic (if there is a fatty layer, that would be the top side), Insert slivered garlic into the slits made by the knife.
• Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste.
• Spread all over pork loin, roll the loin in chopped parsley.
• Cover with plastic wrap and let rest in refrigerator for at least one hour.
• Place on rack in shallow roasting pan.
• Roast in 475 degree oven for exactly 30 minutes.
• Pull loin out, and rest on countertop (uncovered) for exactly 30 minutes.
• (This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin).
• As the loin is resting, turn oven temperature down to 325 degrees.
• After the loin has rested, put it back in the oven (325 degrees), and bake for approx.
• 30- 45 minutes, or until the internal temperature reaches 145 degrees.
• Do not overcook!
• Let the loin rest uncovered for 15-20 minutes before slicing, the internal temperature will continue to climb even after taking the loin from the oven.
• (150-155 degrees) While the loin is resting, begin the currant sauce.
• Currant Sauce Directions-------------.
• Over medium heat, melt jam.
• Whisk in mustard, vinegar, and salt and pepper until smooth.
• Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation.
• Enjoy!

PORK LOIN WITH CURRANT SAUCE

Steps:

• In a bowl, combine the first six ingredients; mix well. Pour 1-1/4 cups marinade into a 2-gal. resealable plastic bag; add the pork roast. seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing. In a small saucepan, combine sauce ingredients; bring to a boil over medium heat. Serve with the pork.