PORK TENDERLOIN PAN ROAST WITH BLACK OLIVES AND ORANGE
A restaurant-style technique for the home cook; the meat is browned in a skillet and finished in the oven. I use dry white vermouth for the wine. A Splendid Table recipe. This recipe doubles easily.
Provided by zeldaz51
Categories Meat
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- In a blender or food processor, mince together the zest, a few tablespoons of orange juice (save the rest for basting), the olive oil, basil, and a light sprinking of salt and pepper.
- Make about 8 deep slits in the meat and stuff them with the minced mixture.
- Lightly film a 12-inch skillet (with an ovenproof handle) with olive oil. Bring to a medium-high heat and sear the pork on all sides (it doesn't have to actually brown).
- Add the olives, remaining orange juice, and the wine to the pan, and slip it into the preheated oven. Roast for 20 minutes, or until an instant-read thermometer inserted in the center reads 150 degrees, basting the tenderloin several times with the pan juices. If the pan juices start to brown too much, add 1/2 cup water to prevent burning.
- Carefully remove the pan from the oven, making sure not to grab the hot handle with a bare hand. Let the meat rest for 5 to 10 minutes, then slice it into 1/2-inch-thick rounds, swiping it through the pan juices as it is cut. Serve it moistened with the pan juices, piling the olives on the slices.
BRAISED PORK ROAST WITH OLIVES
Provided by Florence Fabricant
Categories dinner, roasts, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place oil over medium-high heat in a 4- to 5-quart Dutch oven or stovetop casserole. Add pork and sear on all sides until lightly browned, about 20 minutes. Remove meat.
- Add garlic and onions; sauté over medium-low heat until soft. Add bay leaves; deglaze pan with vinegar. Add port and stock. Season meat with salt and pepper; return to pot.
- Place over very low heat and cook, basting occasionally, 40 to 45 minutes, until an instant-read thermometer reads 140 degrees. Add a little more stock if liquid cooks down too fast. Remove meat to a platter to rest 15 to 20 minutes; temperature will rise to 150 to 155 degrees.
- Reheat sauce and add olives and parsley. Adjust seasoning as needed.
- Slice meat and cut ribs apart. Arrange all on a platter, spoon sauce over and serve.
Nutrition Facts : @context http, Calories 799, UnsaturatedFat 35 grams, Carbohydrate 7 grams, Fat 64 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 20 grams, Sodium 825 milligrams, Sugar 2 grams, TransFat 1 gram
PAN ROASTED PORK TENDERLOIN WITH A BLUE CHEESE AND OLIVE STUFFING
This one pan dish is actually fairly easy to make and has a French and Mediterranean feel to it. Any store bought olive tapenade will do, but for the blue cheese, I recommend the famous Maytag blue, from Iowa.
Provided by Ryan Nomura
Categories French Recipes
Time 1h6m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Make a lengthwise cut in each pork tenderloin about 3/4 of the way through. Open each tenderloin, creating a rectangular shape, and place each between two sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about 1/2 to 1/2-inch thick. Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.
- Spread tapenade on 2/3 of each tenderloin sheet, leaving about 1/2 inch of space on the edges. Sprinkle blue cheese and thyme over the tapenade. Starting from the side with the stuffing, roll the meat firmly towards the side without stuffing, being careful not to roll so tightly that you squeeze the stuffing out. Use toothpicks or butcher's twine to secure each roll.
- Heat 3 tablespoons canola oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloins in hot oil until golden brown on all sides, about 6 minutes.
- Roast in preheated oven to an internal temperature of 145 degrees F (63 degrees C), 20 to 22 minutes. Remove the pork from the skillet, and set aside to rest in a warm place.
- Return skillet to stove over medium-high heat. Heat remaining 1 tablespoon canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. Pour in white wine, and boil until reduced by half, scraping the caramelized bits off of the bottom of the pan. Whisk in the Dijon mustard, honey, and lemon juice until smooth. Remove pan from the heat, and rapidly whisk in butter cubes until dissolved. Stir in minced parsley, and season to taste with salt and pepper.
- To serve, remove toothpicks or twine from the pork, and slice into 1/2-inch medallions. Serve the pork slices ladled with sauce.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 16.8 g, Cholesterol 103.9 mg, Fat 27.1 g, Fiber 0.5 g, Protein 30.1 g, SaturatedFat 9.5 g, Sodium 551.2 mg, Sugar 5.4 g
PAN ROASTED PORK TENDERLOIN WITH A BLUE CHEESE AND OLIVE STUFFING
This one pan dish is actually fairly easy to make and has a French and Mediterranean feel to it. Any store bought olive tapenade will do, but for the blue cheese, I recommend the famous Maytag blue, from Iowa.
Provided by Ryan Nomura
Categories French Recipes
Time 1h6m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Make a lengthwise cut in each pork tenderloin about 3/4 of the way through. Open each tenderloin, creating a rectangular shape, and place each between two sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about 1/2 to 1/2-inch thick. Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.
- Spread tapenade on 2/3 of each tenderloin sheet, leaving about 1/2 inch of space on the edges. Sprinkle blue cheese and thyme over the tapenade. Starting from the side with the stuffing, roll the meat firmly towards the side without stuffing, being careful not to roll so tightly that you squeeze the stuffing out. Use toothpicks or butcher's twine to secure each roll.
- Heat 3 tablespoons canola oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloins in hot oil until golden brown on all sides, about 6 minutes.
- Roast in preheated oven to an internal temperature of 145 degrees F (63 degrees C), 20 to 22 minutes. Remove the pork from the skillet, and set aside to rest in a warm place.
- Return skillet to stove over medium-high heat. Heat remaining 1 tablespoon canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. Pour in white wine, and boil until reduced by half, scraping the caramelized bits off of the bottom of the pan. Whisk in the Dijon mustard, honey, and lemon juice until smooth. Remove pan from the heat, and rapidly whisk in butter cubes until dissolved. Stir in minced parsley, and season to taste with salt and pepper.
- To serve, remove toothpicks or twine from the pork, and slice into 1/2-inch medallions. Serve the pork slices ladled with sauce.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 16.8 g, Cholesterol 103.9 mg, Fat 27.1 g, Fiber 0.5 g, Protein 30.1 g, SaturatedFat 9.5 g, Sodium 551.2 mg, Sugar 5.4 g
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