Pork Tenderloin With Pepper Jelly And Gorgonzola Recipes

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PORK TENDERLOIN WITH PEPPER JELLY AND GORGONZOLA



Pork Tenderloin with Pepper Jelly and Gorgonzola image

This is a recipe I acquired years ago and modified to suit my family's taste. It is simpler to make than it sounds; great for company. An absolute favorite of our family!

Provided by Rosemary Smith

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

2 (1 1/2 pound) pork tenderloins
1 tablespoon garlic salt
½ teaspoon fresh-ground black pepper
2 tablespoons olive oil
3 cloves garlic, chopped
3 shallots, peeled and sliced
1 red bell pepper, seeded and thinly sliced
½ cup chicken stock
½ cup brandy
3 sprigs fresh thyme
1 small fresh rosemary sprig
1 ½ cups hot pepper jelly
2 tablespoons olive oil
1 ¼ cups crumbled Gorgonzola cheese

Steps:

  • Sprinkle pork tenderloins with garlic salt and pepper. Allow to stand at room temperature for 30 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat 2 tablespoons of olive oil in a saucepan over medium heat. Stir in garlic, shallots, and red pepper; cook and stir until the onions have softened and turned translucent, about 10 minutes. Add chicken stock, brandy, thyme, and rosemary. Increase heat to medium-high, and simmer until the sauce has reduced by 1/3, about 5 minutes. Remove the thyme and rosemary sprigs, and stir in the hot pepper jelly until melted; set aside.
  • Meanwhile, heat remaining 2 tablespoons of olive oil in a skillet over high heat until it just begins to smoke. Add pork, and cook until golden brown on all sides, about 5 minutes. Remove pork and place into a roasting pan.
  • Roast pork in preheated oven until a thermometer inserted into the center registers 145 degrees F (63 degrees C), about 10 minutes. Once done, place pork onto a plate and cover with foil; allow to rest for 5 minutes.
  • To serve, remove peppers and onions from the sauce, and spread out onto a serving platter. Slice pork diagonally into 1-inch slices and arrange over the peppers. Pour 1/2 cup of the brandy sauce over the pork, and sprinkle with 3/4 cup of Gorgonzola cheese. Serve remaining sauce and cheese in separate serving dishes on the side.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 43.8 g, Cholesterol 101.9 mg, Fat 18.4 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 7 g, Sodium 1075.9 mg, Sugar 28.2 g

PORK TENDERLOIN WITH GORGONZOLA SAUCE



Pork Tenderloin With Gorgonzola Sauce image

This is from Bon Appetit from a few years back. It's one of my old stand by's for dinner parties or birthday dinners. It's quick and easy so you can enjoy your guest and still impress them at the same time!

Provided by A la Carte

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon dried thyme
2 3/4 lbs pork tenderloin
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup whipping cream
1/4 cup dry white wine
1/4 cup reduced-sodium chicken broth
1 cup crumbled gorgonzola (about 4 oz)

Steps:

  • For the pork: Orl a large rimmed baking sheet. Whisk the Dijon, olive oil and Thyme in a small bowl. Sprikle the tenderloins with salt and pepper. Heat a large nonstick skillet over high heat. Add pork and sear until brown all over, about 10 minutes.
  • Transfer seared pork to prepared baking sheet. Spread Dijon mixture all over the pork. (Can do this a couple of hours ahead and refrigerate until your ready to cook).
  • Preheat the oven to 425°F Roast pork until internal temp is 150, about 30 minutes. Remove from the oven and stand for 5 minutes.
  • Meanwhile prepare the sauce.
  • Melt 1 tbsp butter in a heavy small saucepan over medium heat. Add 1 Tbsp flour and whisk for 1 minute. Gradually whisk in the cream, white wine and chicken broth. Boil until the mixture is thick enough to coat the back of the spoon, whisking frequently, about 1 minute.
  • Add Gorgonzola and whisk until the cheese is melted and smooth, about 5 minutes.
  • Slice pork onto plates. Ladle over the sauce. Pass additional sauce seperately.

Nutrition Facts : Calories 559, Fat 37, SaturatedFat 18.8, Cholesterol 213.5, Sodium 565.1, Carbohydrate 4.2, Fiber 0.6, Sugar 0.6, Protein 49.2

PORK TENDERLOIN WITH PEPPER JELLY



Pork Tenderloin With Pepper Jelly image

Great dish, quick and elegant. Full of flavor and it makes a lovely presentation. Double the sauce, it's absolutely delicious.

Provided by Mimi in Connecticut

Categories     Pork

Time 30m

Yield 10 serving(s)

Number Of Ingredients 13

2 (1 lb) pork tenderloin, total weight of about 2-3 lbs
1 tablespoon garlic salt (approximate measure, to taste)
fresh ground pepper (to taste)
6 tablespoons olive oil
3 garlic cloves, crushed
3 shallots, sliced
1 1/2 cups thinly sliced red peppers (I often use roasted jarred peppers in a pinch, not pickled, and lightly saute them)
1/2 cup chicken stock
1/2 cup brandy
3 sprigs fresh thyme
1 sprig fresh rosemary (approximately 2 inches long)
1 1/2 cups hot pepper jelly
1 1/4 cups gorgonzola (crumbled)

Steps:

  • Sprinkle heavily with garlic salt and let the salted pork sit at room temperature for 40 minutes.
  • Preheat oven to 425°F
  • Sauce: In a heavy skillet add 3 TBL olive oil and heat until hot then add garlic, shallots and red pepper and sauté until peppers, garlic, and shallots are soft (about 10-12 minutes).
  • Add 1/2 cup of brandy (be careful not to flame).
  • Add the stock, rosemary, and thyme and reduce the liquid by approximately 1/3.
  • Take off heat and remove rosemary and thyme. Add jam and heat until jam liquefies.
  • Pork: In a large skillet, heat 3 TBL oil to very hot but not smoking. Add the pork and sear for about 2 minutes per side, turning the pork only once so it gets a good sear.
  • Remove the pork and place on a roasting pan in the preheated 425 F oven, for approximately 10-15 minutes or until meat thermometer registers 155 ° F (meat will still be a tiny bit pink, that's ok), do not overcook. When it comes out of the oven cover meat with foil and let it rest for 5 minutes.
  • Slice on the diagonal into 1 inch slices and save the juices. Place sautéed peppers on serving platter then place sliced tenderloin on top of peppers.
  • Pour about ½ cup brandy/jam mixture over the pork and sprinkle with 3/4 cup Gorgonzola. Serve with remaining brandy/jam sauce and the Gorgonzola in separate serving/gravy dish.

Nutrition Facts : Calories 437.2, Fat 18.1, SaturatedFat 6, Cholesterol 72.9, Sodium 313.7, Carbohydrate 38.7, Fiber 1, Sugar 27, Protein 23.1

PORK WITH GORGONZOLA SAUCE



Pork with Gorgonzola Sauce image

Categories     Milk/Cream     Cheese     Mustard     Pork     Roast     New Year's Eve     Blue Cheese     Pork Tenderloin     White Wine     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

Pork
1/4 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon dried thyme
2 3/4-pound pork tenderloins
Gorgonzola sauce
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
1/4 cup dry white wine
1/4 cup canned low-salt chicken broth
1 cup crumbled Gorgonzola cheese (about 4 ounces)

Steps:

  • For pork:
  • Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)
  • Preheat oven to 425°F. Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.
  • Meanwhile, prepare sauce:
  • Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.
  • Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.

PORK TENDERLOIN WITH PEPPER JELLY AND GORGONZOLA



Pork Tenderloin with Pepper Jelly and Gorgonzola image

This is a recipe I acquired years ago and modified to suit my family's taste. It is simpler to make than it sounds; great for company. An absolute favorite of our family!

Provided by Rosemary Smith

Categories     Pork Tenderloin

Time 1h10m

Yield 8

Number Of Ingredients 14

2 (1 1/2 pound) pork tenderloins
1 tablespoon garlic salt
½ teaspoon fresh-ground black pepper
2 tablespoons olive oil
3 cloves garlic, chopped
3 shallots, peeled and sliced
1 red bell pepper, seeded and thinly sliced
½ cup chicken stock
½ cup brandy
3 sprigs fresh thyme
1 small fresh rosemary sprig
1 ½ cups hot pepper jelly
2 tablespoons olive oil
1 ¼ cups crumbled Gorgonzola cheese

Steps:

  • Sprinkle pork tenderloins with garlic salt and pepper. Allow to stand at room temperature for 30 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat 2 tablespoons of olive oil in a saucepan over medium heat. Stir in garlic, shallots, and red pepper; cook and stir until the onions have softened and turned translucent, about 10 minutes. Add chicken stock, brandy, thyme, and rosemary. Increase heat to medium-high, and simmer until the sauce has reduced by 1/3, about 5 minutes. Remove the thyme and rosemary sprigs, and stir in the hot pepper jelly until melted; set aside.
  • Meanwhile, heat remaining 2 tablespoons of olive oil in a skillet over high heat until it just begins to smoke. Add pork, and cook until golden brown on all sides, about 5 minutes. Remove pork and place into a roasting pan.
  • Roast pork in preheated oven until a thermometer inserted into the center registers 145 degrees F (63 degrees C), about 10 minutes. Once done, place pork onto a plate and cover with foil; allow to rest for 5 minutes.
  • To serve, remove peppers and onions from the sauce, and spread out onto a serving platter. Slice pork diagonally into 1-inch slices and arrange over the peppers. Pour 1/2 cup of the brandy sauce over the pork, and sprinkle with 3/4 cup of Gorgonzola cheese. Serve remaining sauce and cheese in separate serving dishes on the side.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 43.8 g, Cholesterol 101.9 mg, Fat 18.4 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 7 g, Sodium 1075.9 mg, Sugar 28.2 g

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