Pork Tenderloin Supreme Recipes

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PORK SUPREME



Pork Supreme image

This is a delicious main dish recipe. An easy and great way to use up leftover roast pork. It's a family favorite!

Provided by Sudie Blanchard

Categories     Meat and Poultry Recipes     Pork

Time 1h30m

Yield 5

Number Of Ingredients 11

2 tablespoons vegetable oil
1 pound pork loin, cut into 1 inch cubes
3 onions, sliced
1 (8 ounce) package fresh mushrooms, sliced
4 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups milk
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon salt

Steps:

  • Heat oil in a skillet or frying pan over medium-high heat. Add pork and onions; cook until evenly browned. Add mushrooms and saute for 5 minutes. Remove pork and vegetables and place on a side dish.
  • Return pan to heat, add butter and stir until melted. Add flour; stir constantly until a paste forms. Slowly add milk and stir until gravy thickens. Stir in tomato sauce, brown sugar, lemon juice and salt. Return pork mixture to pan, stir and simmer until meat is tender. Serve over noodles or rice.

Nutrition Facts : Calories 352.7 calories, Carbohydrate 20.5 g, Cholesterol 72.8 mg, Fat 21.4 g, Fiber 2.2 g, Protein 20.7 g, SaturatedFat 9.5 g, Sodium 982.4 mg, Sugar 11.6 g

HOOSIER PORK-TENDERLOIN SANDWICH



Hoosier Pork-Tenderloin Sandwich image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 pounds center-cut boneless pork loin
2 large eggs
2 cups buttermilk
2 cloves garlic, crushed
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
2 sleeves saltines (about 80 crackers)
2 cups instant flour (such as Wondra)
Peanut oil, for frying
4 soft hamburger buns, split
1/3 cup mayonnaise
3 tablespoons yellow mustard
1/2 head iceberg lettuce, shredded
2 tomatoes, thinly sliced
1 red onion, thinly sliced
4 half-sour dill pickles, thinly sliced

Steps:

  • Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
  • Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
  • Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
  • Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.
  • Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.

PORK TENDERLOIN WITH RASPBERRY SAUCE SUPREME



Pork Tenderloin with Raspberry Sauce Supreme image

For a sweet main dish, try this fruity pork tenderloin. The delicious flavor will delight your guests and family.-Bernice V. Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 12

1 pound pork tenderloin, trimmed and cut into 8 pieces
1/8 teaspoon cayenne pepper
2 tablespoons butter
2 kiwifruit, peeled, thinly sliced crosswise
RASPBERRY SAUCE:
6 tablespoons red raspberry preserves
2 tablespoons red wine vinegar
1 tablespoon ketchup
1/2 teaspoon prepared horseradish
1/2 teaspoon soy sauce
1 clove garlic, minced
Fresh raspberries, optional

Steps:

  • Press each tenderloin slice to 1-in. thickness; lightly sprinkle both sides of each slice with cayenne pepper. Heat butter in large heavy skillet over a medium-high heat. Add tenderloin slices; cook 3 to 4 minutes on each side. , Meanwhile, combine all sauce ingredients in small saucepan; simmer over low heat about 3 minutes., stirring occasionally. Keep warm. , Place cooked tenderloin slices on warm serving plate; spoon on sauce and top each tenderloin with kiwi slice. Serve with remaining kiwi slices and fresh raspberries if desired.

Nutrition Facts :

PORK TENDERLOIN SUPREME



PORK TENDERLOIN SUPREME image

Categories     Pork     Low Fat     Grill/Barbecue

Yield Serves 4

Number Of Ingredients 10

2 1-lb pork tenderloins.
Marinade
1/2 cup lite Soy Sauce
1/4 cup Olive Oil (extra Virgin)
1/4 cup Red Wine Vinegar
1 tsp Oregano (dry)
1/2 tsp Basil (dry)
1/2 tsp Garlic Minced
1/4 tsp Pepper, fresh ground
1 Tbsp Parsley (fresh)

Steps:

  • Mix marinade directly in a plastic sealable bag large enough to hole both tenderloins. Remove any silver shin from tendeloins and then stab each tendeloin several time with a serving fork. Marinade pork overnight in refrigerate, turning occasionally. Remove Port Tenderloins from marinade, pour marinade into a bowl. Cook on covered grill, over drip pan, basting frequently with marinade. Grill 1 to 1 1/2 hours until done. Meat thermometer 170 degrees.

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