PEPPERED PORK WITH MUSHROOM SAUCE
Using preseasoned pork tenderloin gives us flavorful, quick and satisfying meals without a big mess or leftovers. I have used all flavors of pork tenderloin for this recipe. Making the sauce doesn't take much extra time and results are well worth it. -Jolene Roszel, Helena, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes. , In a small bowl, mix flour and broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Return pork to pan. Cook until a thermometer inserted in pork reads 145°.
Nutrition Facts : Calories 208 calories, Fat 11g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 785mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 21g protein.
PEPPERED PORK TENDERLOIN
Recipe is from my "A Tasteful Medley of Memphis" cookbook. Peppered pork is really delicious - I've had it baked and I've had dried peppered pork. The pepper is not overpowering -- just adds a bit of a bite and a lot of flavor.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h10m
Yield 2 pork loins
Number Of Ingredients 6
Steps:
- Roll tenderloins in pepper to coat. Place in a roasting pan and bake in a pre-heated 350 degrees F oven for 30 - 40 minutes. Remove from oven, place pork on a cutting board and drain fat from pan. Pour wine into pan and place over high heat, scraping up any browned bits with a wooden spoon. Add broth and cook until reduced by half. Remove from heat and stir in sour cream and mustard. Slice pork and top with sauce.
PEPPERY PORK ROAST
Steps:
- Slice onions and place in slow cooker.
- In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper, then brown on all sides. Place browned roast in slow cooker on top of sliced onions. Add cloves, cinnamon stick, and bay leaf to cooker. Pour can of cola over roast and top with dried fruit. Cover and cook 3 to 4 hours on High setting or 8 to 9 hours on Low, or until thermometer inserted into center of roast registers 160 degrees F on an instant-read thermometer. Remove roast from slow cooker and let rest 5 to 10 minutes. Meanwhile, using a slotted spoon, remove onion, fruit and spices. Discard whole spices. Skim grease from sauce. Slice roast and serve topped with onions and fruit and a little sauce.
- Serving Ideas: Delicious over garlic mashed potatoes.
PEPPERED PORK WITH CARAMELIZED PEARS AND ROSEMARY POTATOES
Steps:
- Combine the sugar, vanilla bean and butter in a medium sized saute pan over medium heat. Cook until the butter melts and the sugar is golden. Add the pear slices to the pan and cook until tender. Remove the pears from the pan and set aside. Reserve the sauce in the pan for the pork marinade.
- Pour approximately 2 cups of chicken stock into the pan of reserved pear sauce. Over medium heat, reduce the liquid by 1/2. Remove the pan from the heat and allow the mixture to cool. Marinate the pork chops in the liquid for 1 hour. Remove the chops from the marinade and coat each side with coarsely ground black pepper.
- In a separate medium sized saute pan, pan-sear the pork chops on 1 side for 5 minutes, turn and sear the other side for about 3 minutes or until desired doneness is reached.
- While the pork chops are cooking, combine cream cheese and Stilton in a medium sized mixing bowl. Cream the cheeses together with a hand blender until they are combined. Once the pork chops are thoroughly cooked, liberally spread the cheese on top of each piece. Serve with pears, caramelized onions and rosemary potatoes.
- In a medium sized saute pan, heat olive oil over medium heat. Add the sliced onions to the pan and season, to taste, with salt and pepper. Cook the onions until they caramelize.
- Set aside.
- In a medium sized saute pan, heat olive oil over medium heat. Clean the potatoes, and then slice them into thin rounds. Saute the potatoes in the oil with rosemary and salt and pepper. Cook the potatoes until they are brown on both sides. When the potatoes are done, remove them from the pan and drain the excess oil. Set aside.
SWEET AND SOUR PEPPER PORK
Cubed pork loin is sauteed with bell peppers, onions, and garlic in a thick sweet and sour sauce. Serve over rice for a quick and delicious meal.
Provided by FURFNSLO
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.
- In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 24.5 g, Cholesterol 83.6 mg, Fat 21.6 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 923 mg, Sugar 19.2 g
PEPPERED PORK CHOPS
These chops are easy to prepare, which makes them just right for dinner on busy weeknights. My wife and I have shared this recipe with family and friends and now we pass it on to you!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Combine the first five ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate 1 to 1-1/2 hours. , Drain and discard marinade. Grill, covered, over medium heat for 12-16 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts :
PORTUGUESE PORK WITH RED PEPPERS
One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.
Provided by Stuart Miller
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
- With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
- Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
- Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
- Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g
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PEPPERED PORK ROAST RECIPE | MYRECIPES
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Servings 8Calories 206 per servingTotal Time 3 hrs 25 mins
- Trim fat from roast. Combine 1 1/4 teaspoons crushed peppercorns and salt; rub over surface of roast.
- Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add roast, and cook until browned on all sides, turning occasionally. Transfer roast to a 4-quart electric slow cooker.
- Add water to skillet; bring to a boil. Deglaze skillet by scraping particles that cling to bottom. Pour water mixture over roast. Cover and cook on high setting 3 hours or until roast is tender. Remove roast from cooker; set aside, and keep warm.
- Pour pan juices from cooker into a small saucepan; skim fat from juices. Bring juices to a boil. Combine sour cream and flour; add to saucepan, stirring constantly. Cook over medium-low heat, stirring constantly, until thickened and bubbly. Stir in remaining 1/4 teaspoon crushed peppercorns. Serve gravy with roast.
PEPPERED PORK RECIPE | MYRECIPES
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Servings 4Calories 202 per servingTotal Time 22 mins
- Slice tenderloin crosswise into 1-inch slices. Spread garlic over both sides of slices; sprinkle both sides of slices with thyme, salt, and pepper.
- Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork slices; cook 4 to 6 minutes on each side or until pork is tender. Remove pork from skillet; set aside, and keep warm.
- Add pepper stir-fry to skillet, and cook, stirring constantly, 3 minutes. Add vinegar and honey; cook 2 minutes. Return pork slices to skillet, and cook 2 minutes or just until thoroughly heated.
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