Pork Tenderloin Vitali Recipes

PERFECT PORK TENDERLOIN

Steps:

• For the pork tenderloin: Preheat the oven to 425 degrees F.
• Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
• Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
• Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
• For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
• Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

PINEAPPLE-GLAZED PORK TENDERLOIN

Steps:

• Sprinkle pork with salt and pepper; place in a 3- to 4-qt. slow cooker. Whisk together the next 5 ingredients; pour over pork. Cook, covered, on low until a thermometer reads 145° and meat is tender, 2-3 hours., Remove from heat; let stand at least 5 minutes before slicing. Keep warm. Whisk together cornstarch and water; add to cooking juices. Cook until thickened, about 15 minutes. Serve with pork.

PORK TENDERLOIN VITALI

Steps:

• Preheat oven to 375ºF. Sprinkle smoked paprika over pork covering the entire surface. Place cheese, leaving about 1-inch from the edges. Sprinkle parsley over before laying prosciutto on top. RolI up meat tightly while tucking in the ends. Keep in place with kitchen twine and secure the ends with a couple toothpicks. Crack some freshly ground black pepper; set aside.
• In an ovenproof skillet over medium-high heat, add oil. When shimmering, place pork seam side down and cook until brown on that side, about 3 to 4 minutes. Flip pork over and transfer skillet to preheated oven. Cook for 20 to 25 minutes or until internal temperature reaches 140-145ºF. Transfer pork to a cutting board, make a loose tent with foil and set aside.
• In a small bowl, combine apple with lemon juice; set aside.
• Using paper towel, remove excess fat leaving a little behind for extra flavor. Turn heat to medium-high and pour in apple juice and chicken broth. Scrape the bottom of the skillet to dislodge any brown bits.
• Add spicy red pepper jelly and stir until jelly turns into liquid form. Add rosemary, heavy cream and apple mixture. Stir, bring to a simmer and reduce heat; simmer gently until sauce thickens, about 15 to 20 minutes, stirring occasionally. Turn off heat and stir in butter until melted. Spoon over sliced pork and serve immediately.