HERB-ROASTED PORK TENDERLOIN WITH PEARS
Caramelized seasonal fruit and fresh thyme give allure to an all-American staple.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
- Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.
Nutrition Facts : Calories 317 g, Fat 9 g, Fiber 5 g, Protein 34 g
PEAR AND BLUE CHEESE STUFFED PORK TENDERLOIN
This Pear and Blue Cheese Stuffed Pork Tenderloin is an incredible meal that comes together quickly. Pork tenderloin is butterflied and filled with white wine poached pears, shallots, blue cheese, and rosemary.
Provided by Kit
Time 44m
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Dice pears into small 1/4 inch squares. Thinly slice the shallot.
- Melt butter in a Dutch oven or an oven-safe pan over medium heat. Add the shallots and 1/4 teaspoon Salt and 1/8 teaspoon black pepper. Sauté for 2 minutes, stirring frequently. Add the pear and 2 cups of the white wine. Let steadily simmer until the liquid has absorbed/evaporated and the pears are translucent for about 14 minutes.
- While the pears simmer, slice the pork tenderloin horizontally down the center. Slice almost all the way through the tenderloin, and then lay it flat. Pound the pork with a kitchen mallet flattening it as much as possible.
- Once the pears and shallots are done simmering, generously pile the mixture into the center of the tenderloin.
- Pile the crumbled blue cheese on top of the shallots and poached pears. Cut the butcher's twine into 6-inch pieces. Then, press the shallots, pears, and blue cheese down and pull the tenderloin together, top with the rosemary, and tie with the butcher's twine. The easiest technique is to slide the butcher's twine underneath the pork and then pull the pork together and tie it closed. Cut the excess twine after tying it. Top the pork with the remaining salt and pepper.
- Heat olive oil in the same Dutch oven or pan (no need to wash it) over medium high heat. Once the pan is hot, add the pork tenderloin and sear for 2-3 minutes until it has browned. Rotate the tenderloin in the pan 2-3 times letting all sides brown. Pour chicken broth into the pan to prevent any of the drippings from burning.
- Once the pork has browned, pour 1 cup of chicken broth and 1/2 cup of white wine around the pork. Then place a lid on the pot, and put the tenderloin in the oven to bake. Let the tenderloin bake for 12-14 minutes, or until it reaches 145 degrees on a meat thermometer.
- Remove the tenderloin from the pot and place it on a cutting board to rest. The tenderloin needs to rest for 5 minutes before slicing it. This keeps the juices in the meat making it tender.
- Place the pot with the juices on the stove. Simmer over medium heat, scraping up the browned bits with a wooden spoon. Let reduce and thicken for 5 minutes creating a sauce.
- Slice the tenderloin, removing the butcher's twine and rosemary as you go. Serve with the sauce poured over the meat.
PEAR-STUFFED PORK LOIN
From just two trees, we get an abundance of pears. So I'm always looking for new ideas on how to use them. This elegant roast offers a delicious way to incorporate pears into a main dish stuffing and glaze.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap., In a small bowl, combine the ripe pears, dried pears, walnuts, cilantro, honey, garlic and pepper flakes; spread over roast to within 1 in. of edges. Roll up from a long side; tie with kitchen string at 2-in. intervals. Place in a shallow roasting pan lined with heavy-duty foil. , Combine the glaze ingredients; spoon over roast. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°, basting occasionally with pan drippings. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 246 calories, Fat 8g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 100mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 24g protein.
PORK TENDERLOIN WITH STUFFING
For an impressive entree that goes together with ease, you must try my Mom's tenderloin. Sauteed veggies keep the bread stuffing moist, and the pork is so flavorful. -Lois Frazee, Gardnerville, Nevada
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine the bread cubes, celery mixture, salt and pepper; set aside., Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/2-in. thickness. In a large skillet, brown pork in oil on all sides over medium-high heat., Spoon stuffing onto one tenderloin. Top with the second tenderloin; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, until a thermometer inserted into meat reads 145°, 20-30 minutes. Let meat stand for 5 minutes before slicing.
Nutrition Facts : Calories 263 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 477mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
PORK TENDERLOIN STUFFED WITH HERBS AND CAPERS
Pork tenderloin is a lean cut that can easily dry out. But stuffing it with herbs, shallots and capers helps keep it nice and juicy as it roasts in a hot oven, and tying up the meat so it's the same thickness all over helps it cook evenly. After the pork is roasted, the drippings are simmered with orange juice, garlic and a little wine to make a quick, gently sweet pan sauce that goes wonderfully well with the meat. Serve with polenta, crusty bread or rice to soak up the sauce.
Provided by Melissa Clark
Categories dinner, one pot, roasts, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Slice pork tenderloin lengthwise to butterfly it, but don't quite slice all the way through: The 2 pieces should remain attached. Season with salt and pepper, then let sit while you prepare filling.
- In a large, oven-safe skillet, heat 2 tablespoons oil over medium-high heat. Stir in shallots, 1/2 tablespoon capers, 2 teaspoons sage, 1 teaspoon rosemary, 1 teaspoon thyme and salt and pepper to taste. Stirring frequently, cook until shallots start to brown, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute. (Adjust heat if necessary to prevent burning.) Transfer to a plate to cool slightly. Wipe out skillet and reserve.
- Spread cooled filling evenly on pork, then close pork, along the hinge, like a book. Then fold the thinner end up against the thicker portion so that pork is the same width all over. Tie with kitchen twine at 1 1/2-inch intervals.
- In the same skillet, heat remaining 1 tablespoon oil over medium heat until oil is hot but not smoking. Place tenderloin seam-side up in the skillet, then transfer to oven and roast for 15 minutes. Flip pork over and continue roasting until meat reaches 140 to 145 degrees in the center, about 10 minutes longer. Transfer meat to a cutting board to rest; reserve skillet and juices.
- While the meat rests, make the sauce: Heat skillet over medium-high heat, then stir in vermouth and the remaining 1/2 teaspoon each sage, rosemary and thyme, scraping up the browned bits on bottom of pan. Cook until vermouth is almost evaporated, then add orange juice and stock, and cook over medium-high heat until thickened and syrupy. Whisk in remaining 2 tablespoons capers, their liquid and the butter; season with salt and pepper to taste. If the sauce tastes too sweet, add a squeeze of lemon juice.
- To serve, slice pork into 1/2-inch-thick slices and top with sauce and fresh thyme.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 22 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 730 milligrams, Sugar 6 grams, TransFat 0 grams
PORK TENDERLOIN WITH NUTTY PEAR STUFFING
I know, I know. Lots of people don't like the idea of meat and a fruit combined. This one is different. It's subtle, it's easy to prepare and it's company-worthy. But don't save it for company. This recipe has converted 2 picky teens and an Italian DH (and by the by, let's not even START talking about accepting nuts in a recipe...almonds may be substituted, but my clan only signs off on the hazelnuts).
Provided by Elisabetta47
Categories Pork
Time 1h5m
Yield 1 tenderloin, 4 serving(s)
Number Of Ingredients 10
Steps:
- Stuffing: combine pear, nuts, carrot, crumbs, onion, ginger, salt & pepper.
- Set aside.
- Butterfly the tenderloin by making a lengthwise slit down the center to within 1/2" of underside.
- Open flat; pound with a meat mallet or rolling pin to about 1/4" thickness.
- Spread stuffing over pork & roll up from a long side.
- Tuck in ends & secure with string or toothpicks.
- Place on oiled rack in shallow roasting pan.
- Brush lightly with oil.
- Insert meat thermometer into center of pork.
- Roast, uncovered for about 30 minute or until thermometer reaches 145°F.
- Brush marmalade over top.
- Roast about 5 minute more until temperature reaches 150°F.
- Let stand 5 minute before slicing.
Nutrition Facts : Calories 256.9, Fat 11.4, SaturatedFat 2.5, Cholesterol 74.8, Sodium 230.9, Carbohydrate 14, Fiber 1.9, Sugar 9, Protein 25
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