Pork Tenderloin Steaks With Roasted Tomato Relish Recipes

PORK TENDERLOIN STEAKS WITH MUSTARD CIDER SAUCE

Steps:

• Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
• Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.

ROASTED PORK TENDERLOIN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
• Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).

SKIRT STEAK ROULADES WITH TOMATO RELISH

Steps:

• Cut steak crosswise at 4-1/2-inch intervals. Cut pieces thicker than 1/3-inch horizontally in half. Using flat side of meat mallet or bottom of small heavy saucepan, pound each piece 1/4-inch thick between pieces of plastic wrap. Season with 1/8 t. each salt and pepper.
• Combine spinach, ricotta, carrot, and salt and pepper to taste in small bowl. Spread spinach mixture over steaks, leaving 1/4-inch border all around edge. Roll up each piece and tie securely with kitchen string.
• Heat oil in heavy medium skillet over medium heat. Add beef rolls and brown on all sides, 4-5 minutes. Remove fat from pan, then pour in broth. Simmer covered 4-5 minutes for medium-rare to rare meat at center of rolls. Add water or more broth if liquid evaporates before meat is done. Transfer rolls to serving plates.
• Boil liquid in skillet until reduced ot 2 T. Add tomatoes, parsley, scallions, and vinegar; boil until thickened, about 1 minute. Spoon tomato relish ove rmeat.

ROASTED PORK TENDERLOIN WITH MINTED MANGO RELISH

Steps:

• In a resealable plastic bag, combine pork, orange juice, molasses, ginger, and coriander; turn to coat. Marinate 4 to 24 hours.
• Remove pork, discard marinade.
• Heat oven to 450 degrees. Place pork in shallow roasting pan; roast 20 to 25 minutes or until internal temperature is 155 degrees; remove from oven. Let stand 5 minutes before slicing.
• For the relish: Combine all ingredients in a small bowl and serve with pork.

PORK TENDERLOIN WITH MANGO RELISH

Steps:

• In a small bowl, combine the first 6 ingredients. Set aside 1/2 teaspoon for relish; rub remaining spice mixture over tenderloins. Place in a lightly greased 13x9-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, in a small bowl, combine the mango, tomatoes, onion, cucumber, cilantro and jalapeno. Combine lime juice and reserved spice mixture; add to mango mixture and toss to coat. Slice pork; serve with relish.

ROASTED TOMATO AND BASIL RELISH

Steps:

• Preheat oven to 350°F. Combine all ingredients in 1-quart casserole. Bake until tomatoes are soft, about 30 minutes. Season to taste with salt and pepper. Cool to room temperature.