CREAMY MUSHROOM RISOTTO WITH ROSEMARY GRILLED PORK TENDERLOIN
Provided by Dave Lieberman
Categories main-dish
Time 3h28m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Tenderloin:
- Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
- Preheat oven to 375 degrees F.
- Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.
- Risotto:
- Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.
- Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.
ROASTED PORK TENDERLOIN
A great way to cook moist and flavorful pork tenderloin
Provided by Marilena Leavitt
Categories Main Course Side Dish
Time 35m
Yield serves 6
Number Of Ingredients 14
Steps:
- Trim the tenderloin, pat dry and place on a large plate.
- Rub the pork tenderloins with the olive oil then season with salt and pepper. In a small bowl mix together the thyme, mustard and brown sugar and rub the mixture evenly over the tenderloins. Let this sit at room temperature for 30 minutes.
- Preheat the oven to 400°F.
- Place an oven-safe skillet (like cast iron) over medium-high heat. When the skillet gets hot, add the olive oil and brown the tenderloins well on all sides. When they are nicely browned, add the warm stock and gently scrape the bottom of the pan to deglaze.
- Transfer the skillet to the middle rack of the oven and bake for 20 minutes. Insert a meat thermometer in the thickest portion of the tenderloin, and when it registers 155°F, it is ready. Remove the meat from the oven, cover loosely with foil, and let stand for 10 minutes (it will continue cooking while resting). When you are ready to serve, slice it on an angle and spoon some of its juices over it.
- Preheat the oven to 325°F.
- Bring 4½ cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add the butter and the salt and whisk until the butter is melted. Gradually stir in the polenta--do not add it all at once or you will end up with clumps. Whisk the mixture constantly until the polenta comes to a boil.
- Cover the pot with a lid, and transfer it to the lower rack in the oven. Bake until the polenta is tender, about 25-30 minutes. Remove the polenta from oven.
- Meanwhile, carefully uncover the saucepan and whisk the polenta vigorously, scraping bottom of pan to keep any from burning. At that point the polenta should be smooth. Slowly add the Parmesan cheese, whisking constantly until the cheese is melted and the polenta is smooth and thick. Taste and adjust the seasoning. Cover until ready to serve. If necessary, reheat over low heat when ready to serve.
- Divide the polenta among warmed bowls and top with more Parmesan. Serve at once.
PORK TENDERLOIN RISOTTO BAKE
Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times. From Canadian Living Magazine.
Provided by Irmgard
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, heat 1 tablespoons of the oil over medium heat.
- Fry the onion, garlic, mushrooms and 1/4 teaspoons each of the salt and pepper, stirring occasionally, until softened and the mushroom liquid is evaporated, about 5 minutes.
- Add the rice and stir to coat the grains.
- Add the stock and wine and bring to a boil.
- Cover and reduce the heat to low; cook, stirring once, until the rice is almost tender, about 10 minutes.
- Add the peas and parmesan cheese.
- Scrape into a 13" x 9" baking dish.
- Meanwhile, cut the pork into 2" thick slices.
- With a meat mallet, pound to 1/4" thickness. Sprinkle both sides with rosemary and the remaining salt and pepper.
- In a skillet, heat the remaining oil over medium-high heat and brown the pork.
- Arrange on top of the risotto.
- To make the topping, stir together the bread crumbs, pine nuts and parsley, then drizzle with the butter, tossing to combine.
- Sprinkle over the pork.
- Cover with foil and bake in a 375 degree F oven for 20 minutes.
- Uncover and bake until the topping is golden, about 10 minutes.
Nutrition Facts : Calories 438.7, Fat 15.5, SaturatedFat 5.6, Cholesterol 23.3, Sodium 589.5, Carbohydrate 56.8, Fiber 3.8, Sugar 5.1, Protein 13.5
SOUS VIDE PORK TENDERLOIN
Tender and juicy pork tenderloin, with a decadent and well-balanced mustard sauce. I often serve this at a holiday buffet dinner with small rolls - double the sauce and serve it as a condiment for sandwiches.
Provided by Karen Schroeder Rankin
Categories Pork Tenderloin
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (58 degrees C); if you want pork cooked medium instead of medium-rare, set to 145 degrees F (63 degrees C), and allow water bath to come up to temperature.
- Combine onion, wine, butter, Dijon mustard, vinegar, lemon juice, whole grain mustard, turbinado sugar, lemon zest, salt, and 1/2 teaspoon tarragon in a medium microwave-safe bowl. Place in microwave and cook on high power until butter melts and sugar dissolves, stirring halfway through, about 1 minute. (This yields 1 1/2 cups sauce).
- Place tenderloins in a vacuum-sealable bag with 3/4 cup of the mustard mixture and massage contents of bag to ensure meat is coated evenly in sauce, spacing tenderloins in a single layer in the bag. Seal bag with a vacuum sealer according to manufacturer's directions.
- Transfer vacuum-sealed tenderloins to warm water bath with thermocirculator; cover vessel with aluminum foil to reduce evaporation. Cook to desired doneness, 45 to 50 minutes; meat will be 135 or 145 degrees F (58 to 63 degrees C) when done depending on desired doneness.
- Remove bag from water bath, transfer meat to a plate and pat dry with a paper towel. Rub with olive oil and sprinkle with pepper.
- Heat a large nonstick skillet over medium-high heat. Sear tenderloins in skillet until deeply browned on all sides, 3 to 4 minutes on each side. Transfer to a cutting board to rest for 5 minutes. Wipe skillet clean with a paper towel if any drippings are too dark.
- Reduce heat to medium. Add remaining 3/4 cup mustard sauce to skillet and allow to come to a simmer, reducing until slightly thickened, 1 to 2 minutes. Add cream and remaining 1/2 teaspoon tarragon to skillet, and cook, stirring occasionally, until sauce has thickened enough to coat the back of a spatula, about 1 minute. Slice tenderloins and serve with sauce.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 7 g, Cholesterol 129.8 mg, Fat 24.2 g, Fiber 0.3 g, Protein 24.4 g, SaturatedFat 12.3 g, Sodium 524.2 mg
BEEF TENDERLOIN WITH CREAMY RISOTTO
If you love melt-in-your-mouth Tenderloin that will impress your family or guests, this recipe is for you! I was so delighted with this simple recipe. Once the tenderloin was cooking in the marinade, everyone found their way to the kitchen following their noses....and it tastes even better than it smells! The rice is lightly creamy and flavorful. I found the recipe in Kraft's Food and Family Winter 2005 Magazine. The recipe calls for Minute White Rice, however, I used Organic Jasmine Rice (Prepared as the recipe states for the Minute Rice (ingredients) - with adjusted time and in it's own pot - then added to veggie pan) and it worked out perfectly. The recipe also states to use Kraft's Sun-Dried Tomato Vinaigrette, but since my grocer does not carry that flavor Vinaigrette, I used Kraft Special Collection Roasted Red Pepper Italian with Parmesan.
Provided by NcMysteryShopper
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 Tablespoon of the Dressing in saucepan. Add Zucchini, Carrot, and Red Pepper; Cook until crisp-tender, stirring frequently.
- Stir in Rice, Broth, Milk and Mustard, bring to a boil; Cover; Remove from heat; Let Stand 5 Minutes.
- Meanwhile, cook Steaks in another skillet in remaining Dressing on medium heat for 5 minutes.
- Turn Steaks over; Cover; Cook an Additional 5 - 8 minutes for rare to medium doneness.
Nutrition Facts : Calories 588.4, Fat 30.5, SaturatedFat 12.4, Cholesterol 89, Sodium 557.8, Carbohydrate 47.5, Fiber 2.6, Sugar 2.9, Protein 29.1
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