Pork Tenderloin With Pan Roasted Tomato Cream Recipes

PORK TENDERLOIN STEAKS WITH ROASTED TOMATO RELISH

Pork Tenderloin Steaks with Roasted Tomato Relish image

Toss charred tomatoes, garlic and scallions with a quick vinaigrette and spoon over seared pork.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

8 cloves unpeeled garlic
3 ripe medium tomatoes
1 bunch scallions, trimmed
1/4 cup plus 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pork tenderloin, trimmed (about 1 1/2 pounds)
1 tablespoon balsamic vinegar
1/4 teaspoon Worcestershire sauce
Crusty bread, toasted, for serving

Steps:

Position an oven rack 5-to-6-inches from the heat source and preheat the broiler. Line a rimmed baking sheet with foil.
Toss the garlic, tomatoes and scallions on the baking sheet with 1 tablespoon of the oil until coated and sprinkle with salt and pepper. Broil until the vegetables are charred, flipping them once, 10 to 12 minutes. Set aside to cool.
Slice the pork tenderloin on the bias into 4 long "steaks" and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat 2 tablespoons oil in a large skillet over medium-high heat until very hot but not smoking. Put the pork steaks in the skillet and cook, flipping once, until well browned and just a bit pink in the center, about 7 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Put each steak on a plate to rest.
While the pork rests, core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the vinegar, Worcestershire sauce and remaining 1?4 cup oil. Season with salt and pepper. Serve the relish over the pork with crusty bread for soaking up the juices.

PORK TENDERLOIN WITH PAN-ROASTED TOMATO CREAM

PORK TENDERLOIN WITH PAN-ROASTED TOMATO CREAM image

Categories Pork Dinner

Number Of Ingredients 10

Ingredients

1 lb (500 g) pork tenderloin (about 1 large)
Salt and pepper
1 tbsp (15 mL) butter
2 cups (500 mL) grape or cherry tomatoes
2 cloves garlic, minced
1 cup (250 mL) 35% whipping Cream
1/4 cup (50 mL) chopped fresh basil
Black or green olives (optional)
pasta
asparagus or green beans

Steps:

Cut pork tenderloin into 1-inch (2.5 cm) thick medallions; sprinkle with 1/4 tsp (1 mL) each salt and pepper. Heat a large skillet over medium-high heat. Add butter and swirl to coat pan. Brown pork, turning once, for about 1 min per side. Transfer to a plate. Add tomatoes to skillet and cook, shaking pan occasionally, for about 3 min or until starting to brown and burst. Stir in garlic and 1/4 tsp (1 mL) each salt and pepper. Stir in Cream; bring to a boil. Reduce heat and simmer for about 5 min, until sauce is slightly thickened and tomatoes are softened. Stir in pork with any accumulated juices. Simmer, stirring and turning pork once, for about 5 min or just until a hint of pink remains in pork. Stir in basil. Serve garnished with black or green olives, if desired.

ROASTED PORK TENDERLOIN WITH GARLIC MUSHROOMS AND TOMATOES

Roasted Pork Tenderloin with Garlic Mushrooms and Tomatoes image

Make and share this Roasted Pork Tenderloin with Garlic Mushrooms and Tomatoes recipe from Food.com.

Provided by Miss Annie

Categories Pork

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb pork tenderloin
12 ounces fresh white mushrooms, sliced (about 4-1/2 cups)
2 cups tomatoes, cut in 1 inch cubes
1 tablespoon olive oil
2 teaspoons chopped garlic
salt & pepper

Steps:

Preheat oven to 425 degrees F.
Rub pork on all sides with salt and pepper.
Place pork on one side of a large roasting pan.
In a large bowl combine mushrooms, tomatoes, oil, garlic, and salt and pepper to taste; mix gently.
Spoon vegetables into pan with pork, spreading in an even layer.
Roast until meat thermometer inserted in the middle of the pork registers 160 degrees F.
(about 25 minutes).
Cut pork into thin slices; top with Garlic Mushrooms and Tomatoes.

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