MAPLE AND PECAN GLAZED PORK TENDERLOIN
This tenderloin is so easy to make. I love the sweet and savoriness of the meat. It is super juicy and tender. Enjoy!
Provided by Leah Stacey
Categories Pork
Time 1h
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 350 degrees. Get out all the ingredients needed.
- 2. Sprinkle the pork loin with salt. Heat the butter and oil in a large ovenproof skillet over medium heat. Add the tenderloin and cook for 3 minutes per side or until brown.
- 3. Place the pork loin in the oven Bake for about 30 minutes. While Pork in baking Bring the pecans, maple syrup and coarse mustard to a boil in a saucepan, stirring frequently. Reduce heat and simmer for about 3 minutes or until thickened. Remove from the heat and stir in the vanilla. Carefully remove the meat from the oven and spread the maple, nut mixture on top of the the loin.
- 4. Return the pan to the oven and cook for an additional 20-30 minutes or until 160 degrees is reached on the thermometer.
- 5. Remove the tenderloin to a serving platter and cover loosely with foil. Let stand for 10 minutes to let all the juice reach all the portions of the meat. Slice the pork and serve with sauce remaining in the skillet and juices on the serving platter.
PORK TENDERLOIN IN BOURBON
Tender pork marinated in soy sauce, bourbon and more. May also be grilled.
Provided by Debbie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h
Yield 8
Number Of Ingredients 5
Steps:
- Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
- Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
- Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).
Nutrition Facts : Calories 239.2 calories, Carbohydrate 4.2 g, Cholesterol 94.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 30.6 g, SaturatedFat 3 g, Sodium 516.6 mg, Sugar 3.4 g
PECAN-CRUSTED PORK TENDERLOIN PINWHEELS WITH CAROLINA MUSTARD SAUCE
Provided by Chris Lilly
Categories Nut Pork Fourth of July Picnic Super Bowl Father's Day Backyard BBQ Dinner Lunch Meat Bacon Pork Tenderloin Tree Nut Pecan Tailgating Family Reunion Grill Grill/Barbecue Party Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves: 6
Number Of Ingredients 6
Steps:
- Cut the tenderloin lengthwise into 6 long strips approximately 1/4 inch thick. Lay the slices on a cutting board; they should be the same size and shape as the bacon strips. Place a strip of bacon on top of each piece of tenderloin. Starting at one end, roll the tenderloin into a pinwheel medallion. Secure with two toothpicks.
- Set aside 1 cup of the Carolina Mustard Sauce and apply remaining sauce to the outside of the pinwheels. Stir together the pecans, salt, and pepper, and coat the tenderloin pinwheels with the pecan mixture. Cut each of the pinwheels through the equator to make two thin pinwheel medallions.
- Build a charcoal and/or wood fire for direct grilling. Place the medallions on the grill over medium-high heat (375 to 400°F) and cook for 7 to 8 minutes on each side or until the edges of the bacon start to crisp. Serve with the reserved sauce drizzled over each pinwheel.
PECAN ENCRUSTED PORK TENDERLOIN WITH MUSTARD CREAM SAUCE
This is an excellent recipe created by a collegue. It is incredible. He says it is a pretty fool proof recipe. We have used it for elegant dinners because the flavors and textures are so interesting and the taste is wonderful. We like to serve it with a wild rice, sautéed onion and mushroom mixture, and oven-roasted asparagus with garlic. We also have served it with garlic mashed potatoes as a substitute for the rice. That is a good combination too.
Provided by Kimke
Categories Pork
Time 35m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Trim silver skin and as much fat as possible from the tenderloins. The first thing makes it more tender, the second thing makes it healthier.
- Whip egg whites until frothy, then add a good quality mustard (honey mustard is a favorite of ours) to the mixture and beat until well blended.
- On one side of the bowl with whipped egg whites, have flour mixed with salt and pepper.
- On the other side of the egg bowl, have mixture of half coarsely chopped pecans and plain bread crumbs.
- Just beyond the tray that has the pecan/breadcrumb mixture, have a roasting pan that has been sprayed with vegetable oil.
- Dredge the tenderloins through the flour until coated, then dip in the egg mixture, roll in the pecan/breadcrumb mixture and place in the roasting pan. This is really messy, so much so that I almost invariably wash my hands between tenderloins.
- Don't worry too much about how this looks, but be sure that the tenderloin is pretty much covered with the pecan/breadcrumb mixture.
- Spray the exposed parts of the roast with a little vegetable oil. This will help crisp up the crust while baking.
- Bake in a 425 or 450 degree oven until the internal temperature is about 160 degrees. We do use a meat thermometer when we make this recipe. Usually 25-35 minutes,.
- Remove from oven and let sit for about 10 minutes.
- Meanwhile, in a sauce pan combine equal parts of heavy cream and the same mustard you combined with the egg whites. Heat this mixture stove top until it thickens a bit.
- Slice the tenderloins (about ½ to ¾ inches thick is about right), trying to keep as much of the crust on the meat as possible. Some will come off. Don't worry about it.
- If you are serving family style, lay the pieces on a platter and then drizzle the sauce over pieces. If you are serving restaurant style, place 1-3 pieces on a plate, drizzle sauce over the pieces, and then around them.
PORK TENDERLOIN WITH BOURBON MUSTARD SAUCE
Bourbon, mustard, shoy (asian soy sauce) and brown sugar gives this easy dish a charming flavor. It can be cooked on the grill, but I find it best cooked in the oven. Serve the pork sliced with the mustard sauce on the side.
Provided by BakinBaby
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Marinate pork in a mixture of shoyu, bourbon, 5 spice powder and brown sugar in a sealable plastic bag in the refrigerator for 1 hour.
- Remove the pork.
- Boil the marinade in a saucepan over high heat for 1 minute.
- Bake pork at 325°F for 1 hour, basting often with marinade.
- Combine sour cream, mayonnaise, mustard, onion, vinegar and salt in a small bowl; mix well.
- Serve the pork sliced with mustard sauce on the side.
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