PORK TENDERLOIN LEMON PICCATA
This pork tenderloin lemon piccata medallion recipe is simple, delicious and elegant for any date night or dinner with friends.
Provided by Sarah Mock
Categories Pork Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Slice the pork tenderloin into 1/2 inch medallions.
- Salt and pepper both sides of the medallions.
- Place the medallions in a zip top bag, leave it open, and gently pound the tenderloins thin.
- Combine the flour, parmesan cheese and Italian seasoning on a plate with a fork.
- Press the pork tenderloin medallions in the flour mixture. Be sure to cover all side with flour.
- Transfer to a clean plate.
- Heat the butter and olive oil in a heavy bottom, wide pan over medium high heat.
- Sear the medallions in the oil and flip to the second side when the first side has some lovely color on it. Remember what I always say, color equals flavor!
- Remove from the pan and place on a clean plate, cover with foil.
- Deglaze the pan with a cup of dry white wine. Deglazing a pan is adding a liquid to a hot pan to help lift the delicious, caramel bits of flavor off the bottom of a pan.
- Add the heavy cream.
- Add chicken stock.
- Here is where that tangy layer of flavor that lemon piccata is known for. Juice 2 lemons and add them to the sauce.
- Add 2 tablespoons of capers to the sauce. If you have never had capers before this is a great dish to try them in.
- Bring the sauce to a boil and add the pork tenderloin medallions back into the sauce.
- Allow the sauce to reduce and concentrate its flavors.
- Serve over cooked angel hair pasta.
Nutrition Facts : ServingSize 1, Calories 482 kcal, Carbohydrate 26 g, Protein 34 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 109 mg, Sodium 332 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 13 g
OLIVE-STUFFED PORK LOIN
Provided by Robin Miller : Food Network
Categories main-dish
Time 55m
Yield 4 servings, plus leftovers
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Season pork all over with salt and black pepper. Using a sharp knife, make several slits in pork, about 1-inch deep. Stuff olives into slits all over pork. Add 1 tablespoon olive oil to an oven-proof skillet over medium high heat. Sear pork on all sides and then remove from heat. In a small bowl, whisk together vinegar, 2 tablespoons oil, honey, Dijon mustard, and thyme. Pour mixture all over pork. Bake approximately 30 minutes, until an instant-read thermometer registers 150 to 160 degrees F. Let pork stand 10 minutes before slicing crosswise into 1-inch thick slices.
OVEN-ROASTED PORK TENDERLOIN WITH BLACK OLIVE TAPENADE AND CHARRED YELLOW PEPPER SAUCE
Provided by Bobby Flay
Time 30m
Number Of Ingredients 23
Steps:
- In a blender, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend for 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper. Yield: about 1 1/2 cups;
- Combine the ancho powder, paprika, garlic, and 1/3 cup of the olive oil in a mixing bowl and mix well. Set aside. Preheat the oven to 400 degrees F.
- Season both sides of the tenderloin to taste with salt and pepper. Spread a thin layer of tapenade down the center, fold each side over the filling, and tie with butcher's twine. Coat with the reserved ancho mixture.
- Heat the remaining 3 tablespoons of olive oil in a large saute pan over medium to high heat until almost smoking and sear the pork on all sides. Place in a baking dish and roast until the outside is crusty and the meat is firm to the touch, about 10 minutes.
- Let the tenderloin rest for 10 minutes, then slice. Spoon the charred yellow pepper sauce onto a serving platter and top with the pork slices.
- Place the pine nuts, olives, garlic, anchovies, and the oil in a food processor and blend until the mixture is thick but still has texture. Season to taste with salt and pepper. May be refrigerated up to 3 days. Use at room temperature.;
PORK TENDERLOIN WITH FRUIT SAUCE
Since my husband hates leftovers and there are just the two of us, I always try to pare recipes down in both quantity and fat content. This sweet-and-sour pork is such a favorite. My husband happily finishes any leftovers for lunch the next day! -Linda Brown, Columbus, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. , Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a saucepan, combine the pineapple and spreadable fruit; cook and stir until spreadable fruit is dissolved. Stir in the soy sauce, garlic powder and ginger. Bring to a boil. Stir cornstarch mixture and stir into pineapple mixture; cook and stir for 2 minutes or until thickened. Keep warm., Cut pork into 3/4-in.-thick slices. In a nonstick skillet coated with cooking spray, cook pork for 2-3 minutes on each side or until browned. Pour fruit sauce over meat. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 160°. Serve with rice.
Nutrition Facts : Calories 533 calories, Fat 7g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 1140mg sodium, Carbohydrate 78g carbohydrate (44g sugars, Fiber 2g fiber), Protein 38g protein.
PORK TENDERLOIN WITH OLIVE-PICCATA SAUCE
Lindsay® Manzanilla Stuffed Olives make a wonderful addition to this classic Italian dish. Seasoned pork medallions are quickly sauteed and served with a lemon and garlic sauce made from the pan drippings.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 10
Steps:
- Cut pork crosswise into 1-inch thick slices. Place slices between sheets of waxed paper or plastic wrap; pound (or use the heel of your hand) to flatten into 1/2-inch thick medallions. Sprinkle thyme, salt and pepper over medallions.
- Heat oil in a large nonstick skillet over medium heat until hot. Add medallions; cook 4 minutes per side or until no longer pink in center. Transfer to a serving plate; keep warm. Add garlic to drippings in skillet; cook and stir 30 seconds. Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half. Stir in olives; heat through. Spoon sauce over medallions; top with parsley.
Nutrition Facts : Calories 191 calories, Carbohydrate 2.1 g, Cholesterol 73.8 mg, Fat 9.4 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 1.8 g, Sodium 611.7 mg, Sugar 0.2 g
OVEN-BAKED PORK LOIN WITH OLIVE OIL, GARLIC, THYME, AND OREGANO
Make and share this Oven-Baked Pork Loin With Olive Oil, Garlic, Thyme, and Oregano recipe from Food.com.
Provided by mielhollinger
Categories Pork
Time P1DT3h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the oil, garlic, thyme, oregano, pepper, and salt.
- Rub the garlic mixture all over the pork.
- Place the pork in a Dutch oven just large enough to hold it snugly, cover with aluminum foil and then the lid and refrigerate overnight, or up to 24 hours.
- Preheat the oven to 450°F.
- Remove the aluminum foil from the Dutch oven, replace the lid and bake for 30 minutes.
- Reduce the oven temperature to 375°FF and bake for 1 hour more, basting twice with the pan juices.
- Uncover, baste again and bake, uncovered, for 20 to 30 minutes more, or until an instant-read thermometer inserted into the thickest part registers 155-165°F.
- Remove the pork from the oven, cover and let rest for 1 hour to develop the flavors.
- Reheat in a 375°F oven for about 20 minutes and serve.
PORK TENDERLOIN ALLA NAPOLI
If you like the robust flavor of olives, tomatoes, and rosemary, this is the dish for you. I find it works best using a cast iron skillet.
Provided by DELTAQUEEN50
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Heat the oil in a cast iron skillet over medium-high heat. Brown pork on all sides in the skillet.
- Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.
- Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
- Remove pork from skillet, leaving remaining tomato mixture and juices. Place skillet over medium heat, and gradually mix in the cream. Stirring constantly, bring to a boil. Reduce heat to low, and continue cooking 5 minutes, until thickened. Slice pork, and drizzle with the cream sauce to serve.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 2.1 g, Cholesterol 75.6 mg, Fat 13 g, Fiber 0.4 g, Protein 18 g, SaturatedFat 5.9 g, Sodium 381 mg, Sugar 0.7 g
PICCATA SAUCE & TOPPING FOR WHITE FISH
Make and share this Piccata Sauce & Topping for White Fish recipe from Food.com.
Provided by Chicagoland Chef du
Categories Very Low Carbs
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a nonstick pan, sautee garlic in 1/2 teaspoon olive oil.
- Add wine, lemon juice and capers.
- Boil uncovered until liquid is reduced by half. Remove from heat.
- Rub fish with 1T oil on both sides.
- Place under broiler for about 3 minutes. Turn fish over and top with 1/2 C grated parmesan cheese.
- Broil until fish is opaque and flakes gently when touched with a fork. Cooking time will vary depending on thickness of fish.
- Serve fish on individual plates and top with sauce.
Nutrition Facts : Calories 266.6, Fat 9.2, SaturatedFat 3.1, Cholesterol 125.3, Sodium 443.1, Carbohydrate 2.7, Fiber 0.2, Sugar 0.7, Protein 36.2
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- Place the pork slices between sheets of plastic wrap and pound into 1/4- to 1/8-inch-thick medallions. Season the pork all over with salt and pepper. On a large shallow plate, mix the flour, granulated garlic, lemon zest, and thyme. Turn the pork in the flour to coat evenly. Transfer to another large plate as you coat the medallions.
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