Porcini Pork Tenderloin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORCINI-CRUSTED PORK TENDERLOIN



Porcini-Crusted Pork Tenderloin image

Whirring dried porcini mushrooms in a food processor turns them into the savory base for a rub that provides deep umami flavor and a delightful crust for pork tenderloin.

Provided by From nutritionist and cookbook author Ellie Krieger

Yield 4

Number Of Ingredients 7

1 teaspoon coriander seed
1/2 teaspoon whole black peppercorns
1/2 ounce dried porcini mushrooms
1 large pork tenderloin (about 1 1/8 pounds)
2 teaspoons Dijon-style mustard
1 tablespoon olive oil
Flaked sea salt, for garnish

Steps:

  • 1 Preheat the oven to 375 degrees
  • 2 Combine the coriander seed and black peppercorns in a sealable plastic bag and crush them with a mallet or rolling pin until coarsely ground
  • 3 Place the porcini mushrooms in the small bowl of a food processor or a mini-chopper, and process until finely ground
  • 4 (You should have about 1/4 cup; it's okay if there are some slightly larger pieces remaining
  • 5 ) Add the coriander mixture to the porcini mushrooms and stir to incorporate
  • 6 Trim the silver skin and excess fat from the exterior of the tenderloin; pat the meat dry
  • 7 Spread it evenly with the mustard, then sprinkle with the porcini mixture so the meat is evenly coated
  • 8 Heat the oil in a large, ovenproof skillet over medium-high heat
  • 9 Once the oil shimmers, add the tenderloin; sear it for 2 minutes per side, turning it as you work, then transfer the skillet to the oven
  • 10 Roast for 18 to 20 minutes or until an instant-read thermometer inserted into the center of the meat registers 145 degrees (medium-rare) or 155 degrees (medium)
  • 11 Let the meat rest for 5 minutes before cutting it into thin slices
  • 12 Season lightly with the flaked salt

Nutrition Facts : Calories 200 calories, Fat 8 g, Carbohydrate 2 g, Cholesterol 85 mg, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 0 g

PORCINI PORK TENDERLOIN



Porcini Pork Tenderloin image

You can use fresh or dried herbes de Provence in this recipe.

Provided by sreya85

Time 25m

Yield 2 persons

Number Of Ingredients 0

Steps:

  • In a large measuring cup, mix together olive oil, herbes de Provence, and garlic. Place tenderloin in a large, rectangular baking pan. Pour olive oil mixture over meat, and turn to coat. Cover, and refrigerate for 3 hours. Preheat oven to 400 degrees F (200 degrees C). Soak mushrooms in boiling hot water for 10 minutes to rehydrate. Heat a large skillet over high heat. Remove meat from marinade, and discard any remaining marinade. Place meat in hot pan, and brown evenly. Return meat to baking dish. Cook tenderloin in preheated oven about 15 to 20 minutes, or until the internal temperature of the meat is 150 degrees F (65 degrees C). Remove from oven, and allow it to rest for 5 minutes before slicing. Meanwhile, combine the water in which the mushrooms were soaked, cognac, lemon juice, and shallots in a saucepan. Cook over medium heat until liquid is almost gone. Pour in the cream. Bring to a boil, and then reduce heat to medium-low. Chop mushrooms, and stir into the sauce. Continue cooking until the sauce thickens. Stir in the butter and honey. Season to taste with salt and pepper. Serve over sliced tenderloin.

Nutrition Facts :

PORCINI PORK TENDERLOIN



Porcini Pork Tenderloin image

You can use fresh or dried herbes de Provence in this recipe. The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme.

Provided by Ryan Nomura

Categories     French Recipes

Time 3h45m

Yield 6

Number Of Ingredients 13

½ cup extra virgin olive oil
½ cup herbes de Provence
4 cloves garlic, minced
3 pounds pork tenderloin
½ cup dried porcini mushrooms
1 cup boiling water
½ cup cognac
1 lemon, juiced
3 shallot, thinly sliced
½ cup heavy cream
¼ cup unsalted butter, chilled and cut into small cubes
2 tablespoons honey
coarse salt and ground black pepper to taste

Steps:

  • In a large measuring cup, mix together olive oil, herbes de Provence, and garlic. Place tenderloin in a large, rectangular baking pan. Pour olive oil mixture over meat, and turn to coat. Cover, and refrigerate for 3 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Soak mushrooms in boiling hot water for 10 minutes to rehydrate.
  • Heat a large skillet over high heat. Remove meat from marinade, and discard any remaining marinade. Place meat in hot pan, and brown evenly. Return meat to baking dish.
  • Cook tenderloin in preheated oven about 15 to 20 minutes, or until the internal temperature of the meat is 145 degrees F (63 degrees C). Remove from oven, and allow it to rest for 5 minutes before slicing.
  • Meanwhile, combine the water in which the mushrooms were soaked, cognac, lemon juice, and shallots in a saucepan. Cook over medium heat until liquid is almost gone. Pour in the cream. Bring to a boil, and then reduce heat to medium-low. Chop mushrooms, and stir into the sauce. Continue cooking until the sauce thickens. Stir in the butter and honey. Season to taste with salt and pepper. Serve over sliced tenderloin.

Nutrition Facts : Calories 631 calories, Carbohydrate 17 g, Cholesterol 145.6 mg, Fat 39.4 g, Fiber 2.4 g, Protein 38.9 g, SaturatedFat 13.9 g, Sodium 413.8 mg, Sugar 6.8 g

PORK TENDERLOIN ROULADE WITH PORCINI MUSHROOM SAUCE



Pork Tenderloin Roulade With Porcini Mushroom Sauce image

Make and share this Pork Tenderloin Roulade With Porcini Mushroom Sauce recipe from Food.com.

Provided by gregory schulte

Categories     Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 large pork tenderloin
1/2 cup butter, room temp
1 tablespoon white truffle oil
1/4 lb mortadella, sliced thin
1/4 lb Fontina cheese
1/2 cup flour
1/4 cup extra virgin olive oil (EVOO)
1 shallot, minced
2 tablespoons flour
1 cup dry red wine
1/3 lb assorted mushroom, sliced
1/2 ounce dried porcini mushrooms (soaked in 1/2 cup warm water)

Steps:

  • Preheat oven to 325°F.
  • Butterfly pork tenderloin and flatten with mallet until 1/4 inch thick.
  • Tenderloin should end up approximately 12 inches by 8 inches.
  • Blend soft butter with truffle oil divide in half and place 1/2 in refrigerator.
  • Lay out tenderloin and spread 1/2 truffle butter and layer mortadella slices and cheese to 1 inch of the edges.
  • With long side facing you roll tenderloin tightly and tie with butchers twine.
  • Dredge with flour.
  • Heat olive oil in large saute pan on medium high heat.
  • Sear tenderloin on all sides.
  • Remove loin from saute and place in oven while making sauce.
  • Sauce:.
  • In saute pan add shallots and cook till soft.
  • Add 2 tablespoons flour and cook until smooth paste forms.
  • Add wine to deglaze pan.
  • Add assorted mushrooms saute until moisture is reduced about 5 minutes.
  • Add porcini mushrooms with soaking liquid and simmer till slightly thickened.
  • Check tenderloin and remove when it registers 155°F on a thermometer.
  • Let rest 10 minutes covered with tin foil.
  • Remove string and slice tenderloin on the diagonal.
  • Serve plattered drizzled with sauce.

Nutrition Facts : Calories 664.7, Fat 52.9, SaturatedFat 24.6, Cholesterol 109.8, Sodium 749.5, Carbohydrate 22.5, Fiber 1.3, Sugar 2.3, Protein 15.8

PORCINI-CRUSTED PORK WITH POLENTA



Porcini-Crusted Pork with Polenta image

Porcini mushrooms surround these luscious pork chops with earthy undertones and a delectable flavor. Hints of rosemary and Parmesan cheese make polenta a sophisticated accompaniment to this restaurant-quality meal from Casandra Rittenhouse of North Hollywood, California.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

1 package (1 ounce) dried porcini mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
4 bone-in pork loin chops (7 ounces each)
2 teaspoons olive oil
1 tube (1 pound) polenta
1/2 cup grated Parmesan cheese
1/4 teaspoon dried rosemary, crushed

Steps:

  • Process mushrooms in a food processor until coarsely chopped. Transfer to a shallow bowl; stir in salt and pepper. Press 1 side of each pork chop into mushroom mixture., In a large ovenproof skillet coated with cooking spray, heat oil over medium-high heat. Place chops, mushroom side down, in skillet; cook for 2 minutes. Turn over; cook 2 minutes longer. Bake, uncovered, at 375° until at thermometer inserted in pork reads 145°, 20-25 minutes. Let stand 5 minutes before serving., Prepare polenta according to package directions for soft polenta. Stir in cheese and rosemary. Serve with pork chops.

Nutrition Facts : Fat 14 g fat (5 g saturated fat), Cholesterol 94 mg cholesterol, Sodium 825 mg sodium, Carbohydrate 26 g carbohydrate, Fiber 3 g fiber, Protein 38 g protein.

BEEF TENDERLOIN IN CREAMY PORCINI SAUCE



Beef Tenderloin in Creamy Porcini Sauce image

This is a very hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favorite veggies: they will taste great with the dried mushroom sauce!

Provided by Cynthia Russell

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 ounce dried porcini mushrooms
1 cup hot water
2 tablespoons butter
6 tablespoons olive oil, divided
1 small red onion, finely chopped
1 teaspoon finely minced garlic
1 cube beef bouillon
salt and black pepper to taste
½ cup heavy cream
2 pounds new potatoes
2 pounds beef tenderloin medallions
½ teaspoon crushed dried thyme

Steps:

  • In a small bowl, soak dried mushrooms in hot water.
  • Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
  • Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
  • Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 30.7 g, Cholesterol 111.7 mg, Fat 35.3 g, Fiber 4.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 245.2 mg, Sugar 1.9 g

BEEF TENDERLOIN WITH PORCINI MUSHROOM SAUCE



Beef Tenderloin With Porcini Mushroom Sauce image

Make and share this Beef Tenderloin With Porcini Mushroom Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 cup boiling water
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 teaspoon extra virgin olive oil
1 1/2 cups chopped red onions
1/4 cup finely chopped shallot
1 1/2 cups low sodium beef broth
1/2 cup dry white wine
1/2 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons water
2 teaspoons cornstarch
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
4 (4 ounce) beef tenderloin steaks, trimmed (1 1/2 inches thick)
1/2 teaspoon sea salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Make the sauce: combine boiling water and mushrooms in a bowl; cover and let stand for 10 minutes or until tender.
  • Drain, rinse and drain mushrooms; chop mushrooms.
  • Heat oil in a medium pan over med-high heat; add in mushrooms, onion, and shallots; stir/saute for 3 minutes or until onions are tender.
  • Decrease heat to medium; add in broth, wine, thyme, and bay leaf; bring to a simmer, cook 6 minutes.
  • Discard bay leaf.
  • Combine 2 tablespoons water and cornstarch in a small bowl; stir with a whisk.
  • Add cornstarch mixture to pan; bring to a boil; cook 1 minute, stir constantly.
  • Remove pan from heatt, stir in salt and pepper; keep warm.
  • Preheat oven to 400°.
  • Prepare beef: heat a large nonstick skillet over med-high heat; sprinkle beef with salt and pepper.
  • Coat skillet with cooking spray; add beef to pan; cook 1 minute per side or until browned. Wrap handle of pan w/ foil, place pan in oven; bake at 400° for 5 minutes or until desired degree of doneness.
  • Place beef on a platter, let stand 5 minutes before serving; serve with sauce.

Nutrition Facts : Calories 398.9, Fat 27.9, SaturatedFat 11, Cholesterol 80.5, Sodium 496.5, Carbohydrate 9.8, Fiber 0.9, Sugar 2.9, Protein 21

PORCINI-CRUSTED BEEF TENDERLOIN WITH TRUFFLE BUTTER SAUCE



Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce image

Provided by Alexis Touchet

Categories     Beef     Mushroom     Roast     Christmas     Dinner     Meat     Beef Tenderloin     Winter     Christmas Eve     Butter     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 to 12 servings

Number Of Ingredients 12

1 (6- to 6 1/2-pound) whole beef tenderloin, trimmed of fat, silverskin, and the chain (see Cooks' Notes); or a 5- to 5 1/2-pound well-trimmed tenderloin roast
Salt
Freshly ground black pepper
4 tablespoons olive oil, divided
1/2 ounce (about 1/2 cup) dried porcini mushrooms, ground to a powder in a blender
1/4 cup (2 ounces) black-truffle butter, softened
1/4 cup all-purpose flour
1 pound crimini (baby bella) mushrooms, trimmed and quartered into wedges
3 cups beef stock or low-sodium broth, divided
1/2 cup chopped scallion greens
Special Equipment
Kitchen string; large heavy roasting pan; instant-read thermometer

Steps:

  • Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.
  • Heat oven to 350°F with rack in middle.
  • Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat.
  • Set roasting pan over 2 burners, then add 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
  • Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes.
  • Toward end of roasting tenderloin, stir together truffle butter and flour. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until shimmering, and sauté mushrooms with 1/4 teaspoon each salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden, 10 to 12 minutes.
  • Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute. Remove skillet from heat.
  • Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
  • Set roasting pan over 2 burners and add remaining 1 cup stock. Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet.
  • Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit. Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes. Stir in scallion greens and salt and pepper to taste.
  • Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.

More about "porcini pork tenderloin recipes"

ROASTED PORK TENDERLOIN WITH PORCINI BROTH RECIPE | BON …
2014-12-26 Place porcinis in a heatproof bowl and cover with 2 cups boiling water. Set aside until porcinis are tender, about 20 minutes. Strain, reserving liquid and mushrooms. …
From bonappetit.com
4.7/5 (10)
Estimated Reading Time 2 mins
  • Preheat oven to 425°. Place porcinis in a heatproof bowl and cover with 2 cups boiling water. Set aside until porcinis are tender, about 20 minutes. Strain, reserving liquid and mushrooms. Finely chop mushrooms.
  • Season pork with salt and pepper. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides, 6–8 minutes. Transfer to a rimmed baking sheet and roast until an instant-read thermometer inserted into center of pork registers 140°, 15-20 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing ½” thick (about 15 slices). Reserve 3 slices for tomorrow’s lunch.
  • Meanwhile, heat remaining 1 Tbsp. oil in the same skillet over medium heat. Add shallot, mushrooms, and carrots, season with salt and pepper, and cook 1 minute. Add porcini broth, chopped porcinis, and chicken stock, season with salt and pepper, and simmer until vegetables are tender, about 4 minutes.


PORCINI-CRUSTED PORK TENDERLOIN - ELLIE KRIEGER
Preheat the oven to 375 degrees. Combine the coriander seed and black peppercorns in a sealable plastic bag and crush them with a mallet or rolling pin until coarsely ground. Place the porcini mushrooms in the small bowl of a food processor or a mini-chopper, and process until finely ground.
From elliekrieger.com
Estimated Reading Time 1 min


40 BEST PORK TENDERLOIN RECIPES - FOOD NETWORK
2022-05-18 Pork Chops, Tenderloin, Ribs and More Pork Dinner Recipes 34 Photos Melissa d'Arabian's 10 Ways to Use Pork Shoulder 12 Photos Easy Pork Dinner Recipes 5 Photos
From foodnetwork.com
Author By


PORK TENDERLOIN EN CROûTE WITH PORCINI DEMIGLACE
Preparing the Pork and Serving: Season pork well with salt and pepper and brown on all sides in butter over medium-high heat. Transfer to a plate and set aside to cool. Preheat oven to 400°F/200°C. Roll out one pastry sheet to a 16-inch square and divide it into four 8-inch square pieces. Trim pastry corners.
From perfectlyprovence.co


PORCINI CRUSTED TENDERLOIN - KANSAS BEEF COUNCIL
Bring broth to boil in medium saucepan; remove from heat. Stir in 3/4 cup mushrooms; let stand 10-15 minutes or until mushrooms are softened. Meanwhile, heat oven to 425 degrees. Place remaining mushrooms in food processor and pulse until finely ground. Heat skillet with oil until hot. Add tenderloin roast to hot pan and caramelize on all sides.
From kansasbeef.org


PORCINI PORK TENDERLOIN - DVO
In a large measuring cup, mix together olive oil, herbes de Provence, and garlic. Place tenderloin in a large, rectangular baking pan. Pour olive oil mixture over meat, and turn to coat. Cover, and refrigerate for 3 hours. Preheat oven to 400 degrees F (200 degrees C). Soak mushrooms in boiling hot water for 10 minutes to rehydrate.
From dvo.com


PORCINI PORK TENDERLOIN - RECIPESRUN
Porcini Pork Tenderloin. A porcini mushroom cream sauce is served over seared and roasted pork tenderloin. Simple ingredients, but complex flavors. Rated 4.6 from 47 votes Prep Time. 20M. Total Time. 3H45M. Servings. 6 servings. What You Need. 1/2 cup extra virgin olive oil. 1/2 cup herbes de Provence. 4 cloves garlic, minced. 3 pounds pork tenderloin. 1/2 cup dried …
From recipesrun.com


PORK LOIN STUFFED WITH PORCINI RISOTTO - WOODLAND FOODS
Brush with olive oil and season with salt and pepper. Place pork on rimmed baking sheet. Transfer to preheated oven and roast until internal temperature reaches 150°F. Increase oven temperature to 500°F. Roast, checking every few minutes, until exterior is rich brown color and crispy, 5-7 minutes.
From woodlandfoods.com


PORCINI-DUSTED BEEF TENDERLOIN WITH ONION JUS | CANADIAN LIVING
2008-02-01 In large skillet, heat half each of the oil and butter over medium-high heat; brown tenderloin all over. Transfer to rack in roasting pan. Roast in 425°F (220°C) oven for about 35 minutes or until rare and meat thermometer inserted in centre reaches 140°F (60°C).
From canadianliving.com


PORCINI PORK TENDERLOIN - GLUTEN FREE RECIPES
Porcini Pork Tenderloin might be just the main course you are searching for. This recipe makes 6 servings with 655 calories, 48g of protein, and 41g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. If you have pork tenderloin, butter, shallot, and ...
From fooddiez.com


PORK TENDERLOIN WITH PORCINI MUSHROOMS – AMYYC.COM
In pork everything is good, but the filet mignon remains the royal piece, I like it in all its forms. Recipe ingredients. Pork tenderloin with porcini mushrooms recipe for 4 people: 1 pork tenderloin; 3 thick slices of cured ham; 2 beautiful shallots; 4 small cloves of garlic; 500 g of peeled Bordeaux porcini mushrooms; 50 g butter
From amyyc.com


PORK MEDALLIONS WITH PORCINI MUSHROOM SAUCE RECIPE
Combine mushrooms and 1 1/2 cups boiling water in a bowl. Cover and let stand 30 minutes or until tender. Drain in a colander over a bowl, reserving 1 cup liquid. Finely chop mushrooms. Step 2 Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
From myrecipes.com


PORCINI PORK TENDERLOIN - BIGOVEN.COM
Porcini Pork Tenderloin recipe: Try this Porcini Pork Tenderloin recipe, or contribute your own. Add your review, photo or comments for Porcini Pork …
From bigoven.com


PORK TENDERLOIN- PORCINI MUSHROOM SAUCE - BIGOVEN
combine mushrooms and water in small bowl for 30 min, drain and reserve 1 cup of liquid. chop mushrooms. cut tenderloin crosswise into 8 pieces, pound to 1/2 inch thickness, and sprinkle with pepper. combine rosemary, salt, garlic in small bowl, mashing into paste. heat olive oil in skillet over med-high heat. add garlic paste, saute 30 seconds.
From bigoven.com


SAGE AND PORCINI STUFFED PORK TENDERLOIN WELLINGTON - ROSANNA ETC
2021-01-18 Soak the porcini mushrooms in boiling water for 10-15 mins (and keep the water). Sautée the fresh mushrooms and 1 shallot in butter until cooked before adding the porcini, and then keep the heat on medium/low until all the moisture evaporates. Now transfer to a bowl and cool completely (in the fridge/freezer if necessary).
From rosannaetc.com


PORCINI-CRUSTED PORK TENDERLOIN WITH CELERY ROOT PUREE
Ground porcini mushrooms made a supersavory crust on the seared pork tenderloin. 4 teaspoons salt 2 chocolate bar biscuit croissant topping 1 jelly cotton candy ½ jelly gummies 2 cups liquorice chocolate 2 jelly beans bonbon 2 caramels tart gummi bears 6 butterscotch caramel lollipops 12 tbsp butter ¼ cup sugar
From cookscountry.com


PORCINI PORK TENDERLOIN | RECIPESTY
Place tenderloin in a large, rectangular baking pan. Pour olive oil mixture over meat, and turn to coat. Cover, and refrigerate for 3 hours. Pour olive oil mixture over meat, and turn to coat. Cover, and refrigerate for 3 hours.
From recipesty.com


COOK ALONG WITH CHEF DENIZ: CRISPY PORK TENDERLOIN WITH PORCINI …
2020-05-22 Crispy Pork Tenderloin with Porcini Sauce and Sage Spaetzle Yields 2 portions. Originally presented live at our Thursday Cook-Along live class on May 21st at 5:30 PM on Facebook Live with Chef Deniz. Ingredients for Pork: 1 pork tenderloin, silver skin taken off and ends trimmed 4 sage leaves 50 ml all purpose flour 1 egg 100 ml panko bread crumbs 20 ml …
From wellseasoned.ca


PORCINI PORK TENDERLOIN - COOKING-RIGHT.NET
Place tenderloin in a large, rectangular baking pan. Pour olive oil mixture over meat, and turn to coat. Cover, and refrigerate for 3 hours. Pour olive oil mixture over meat, and turn to coat. Cover, and refrigerate for 3 hours.
From cooking-right.net


JUICIEST PORK TENDERLOIN MARINADE - THESTAYATHOMECHEF.COM
Seal and place in the refrigerator for 4 hours to overnight. To cook, heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees. Sear the pork tenderloin for 2 minutes on each side. Transfer skillet immediately to the oven and cook until the internal temperature reaches 145 degrees, about 15 minutes.
From thestayathomechef.com


10 BEST PORK TENDERLOIN AND POLENTA RECIPES | YUMMLY
2022-07-06 Tuscan Pork Stir-Fry Pork green beans, olive oil, salt, dried basil, polenta, pork tenderloin and 7 more Eggplant Ragu with Creamy Polenta in Seconds Seconds sugar, olive oil, portabella mushroom, butter, salt, apple cider vinegar and 8 more Breakfast Polenta Crostini with Ham & Wisconsin Asiago Pork
From yummly.com


PORK TENDERLOIN WITH MOLASSES, BACON AND PORCINI VINAIGRETTE
Preheat oven to 350. Brown pork in 3 Tbs. of Porcini Oil, after seasoning with salt and pepper, for 3-5 minutes until brown. Put in the oven and roast until the internal temperature is 165 degrees. Then transfer to a platter and keep warm. Pour cooking juices from the pan over the meat. Cook bacon in pan until crisp. Drain all but 2 Tbs. of ...
From theolivetaprecipes.com


ROASTED PORK TENDERLOIN WITH SUNCHOKE AND PORCINI JUS
Pork Tenderloin; 1. Preheat oven to 425°. Season the tenderloin with salt and pepper. 2. In a large skillet sear the pork on each side, around 2 mins per side (around 6-8 min total). 3. Transfer to a rimmed baking sheet and insert an instant read thermometer and put in the oven until it reaches 140°, about 17-20 minutes. 4. Transfer to ...
From plain.recipes


JUICIEST BAKED PORK TENDERLOIN (EASY RECIPE!) - THE ENDLESS MEAL®
2020-06-01 Instructions. Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels. 2 pork tenderloins. Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
From theendlessmeal.com


STUFFED PORK TENDERLOIN WITH SHIITAKE MUSHROOM SAUCE - LUNCH …
You can never have too many main course recipes, so give Stuffed Pork Tenderloin with Shiitake Mushroom Sauce a try. This recipe serves 8. One portion of this dish contains about 39g of protein, 18g of fat, and a total of 563 calories. Head to the store and pick up chicken broth, shiitake mushrooms, onions, and a few other things to make it ...
From fooddiez.com


PORK TENDERLOIN STUFFED WITH PORCINI MUSHROOMS RECIPE - EATINGWELL
Directions Step 1 Preheat oven to 400 degrees F. Step 2 Toss mushrooms, garlic, 1 tablespoon oil, 1/4 teaspoon pepper, 1 teaspoon sage, 1 teaspoon thyme and 1/2 teaspoon salt in a large bowl. Transfer to a roasting pan and roast in the oven for 5 minutes. Stir and continue roasting until the mushrooms are soft and fragrant, 5 to 10 minutes more.
From eatingwell.com


ROSEMARY SEARED PORK TENDERLOIN WITH TRUFFLE PORCINI SAUCE
2006-09-12 Preheat oven to 375°F. Pour the warm water over the porcini mushrooms to rehydrate. Let soak while you prepare the tenderloin. Place the butter in a small bowl and allow to soften. Season the tenderloin with dried rosemary and salt and pepper to taste. Lightly spray the tenderloin with a canola oil spray. Preheat an ovenproof sauté pan until ...
From bigflavorstinykitchen.com


PORCINI CRUSTED BEEF TENDERLOIN FOR CHRISTMAS - POOK'S PANTRY …
2020-12-18 Place tenderloin in pan and sear on all 4 sides. About 6 - 8 minutes total. Dust on all 4 sides with porcini powder, giving it a heavy coating. Slide into the oven and let it roast for 10 minutes at 400°F, then turn down to 325°F/165°C/Gas Mark 3 for an additional 10-12 minutes.
From pookspantry.com


PORCINI PORK TENDERLOIN | RECIPE | PORK, PORK TENDERLOIN RECIPES, …
Oct 28, 2017 - A porcini mushroom cream sauce is served over seared and roasted pork tenderloin. Simple ingredients, but complex flavors. Simple ingredients, but …
From pinterest.com


LET'S GET COOKING: PORCINI-CRUSTED BEEF TENDERLOIN WITH TRUFFLE …
2020-11-24 Brown tenderloin on all sides, about 10 minutes. Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes. Toward end of roasting tenderloin, stir together truffle butter and flour.
From plumpjack.com


RECIPE: ROSEMARY-SEARED PORK TENDERLOIN WITH TRUFFLE PORCINI SAUCE
Preheat the oven to 375°F. Pour 1 1/2 cups hot water over mushrooms in a medium bowl and set aside to let soak until softened while you prepare the tenderloin. Season tenderloin with dried rosemary and salt and pepper. Lightly spray the tenderloin all over with canola oil spray. Preheat an oven-proof skillet until you start to see wisps of ...
From wholefoodsmarket.com


PORCINI PORK TENDERLOIN | RECIPE | RECIPES, PORK TENDERLOIN, BAKED …
Dec 2, 2012 - A porcini mushroom cream sauce is served over seared and roasted pork tenderloin. Simple ingredients, but complex flavors. Simple ingredients, but …
From pinterest.com


PORCINI-CRUSTED BEEF TENDERLOIN & WILD-MUSHROOM SAUCE RECIPE
Trim fat from tenderloin. Sprinkle beef with ground mushrooms, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Add beef; cook 1 minute on all sides or until browned. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of ...
From myrecipes.com


PORCINI-DUSTED BEEF TENDERLOIN WITH SHERRY GRAVY - CANADIAN LIVING
2015-11-09 Remove butcher's twine before slicing across the grain. Sherry Gravy: While beef is resting, in clean skillet, cook shallots over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in vinegar; cook, scraping up browned bits, until vinegar is reduced to coat shallots, about 2 minutes. Scrape into bowl. Set aside.
From canadianliving.com


Related Search