PORK TENDERLOIN WITH RIESLING CREAM SAUCE
I came up with this basic idea one night, and after a little trial and error, got it nailed down to this. I think it's excellent! It makes an impressive entree for a dinner party or holiday meal. It is important that you use a good riesling with this sauce. If you are not familiar with riesling, it is a sweet white wine, the best of which come from Germany. Be aware that a "late harvest" riesling may be too sweet for your tastes in this sauce. You may be able to substitute a Gewürztraminer or viognier, but I've never tried it. If using bacon instead of pancetta, do not use a flavored bacon, like maple - just plain old bacon. If you use milk instead of cream, expect your sauce to break. This isn't a low-fat recipe, but it is delicious!
Provided by TheCatzMeow
Categories Pork
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a cast iron or other heavy bottomed skillet (NOT non-stick), cook the pancetta or bacon bits over medium-high heat until crispy. Remove with a slotted spoon and reserve, leaving the grease in the pan.
- Season the pork with salt and pepper. Place the tenderloins into the pan with the bacon grease and sear on all sides. You may have to do this one at a time. Remove from the pan and place into an oven-safe dish. Put the pork in the oven to continue cooking while you prepare the sauce, about 10-15 minutes, or until a thermometer registers 145 degrees F.
- Remove all but 1 tablespoon of grease from the pan where you cooked the bacon and tenderloins - should be just enough to thinly coat the bottom of the pan. Return the heat to medium and add the smashed garlic, stirring until fragrant, about 30 seconds. Remove the garlic.
- Add in the shallots and riesling, allowing to simmer until the shallots are soft and the wine is reduced by at least half.
- Add the cream all at once and reduce the heat to low. You want it to just barely simmer while it reduces.
- Allow the sauce to simmer until it is thickened. If you place the back of a spoon in the sauce, it should coat it well without dripping.
- Remove the pan from heat. Season the sauce with just a little salt and pepper, stirring in the fresh parsley and the butter right before serving.
- Slice the tenderloin and serve over mashed potatoes, topped with a generous spoonful of sauce!
Nutrition Facts : Calories 416.2, Fat 22.2, SaturatedFat 11.6, Cholesterol 196.7, Sodium 149.8, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 47.8
PORK TENDERLOIN WITH CREAMY DIJON SAUCE
This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. I serve it with mashed potatoes and roasted green beans.
Provided by cupcakes&wine
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 7h25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
- Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
- Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 6.1 g, Cholesterol 64.5 mg, Fat 8.9 g, Fiber 0.5 g, Protein 23.8 g, SaturatedFat 2.9 g, Sodium 393.7 mg, Sugar 1.7 g
PORK TENDERLOIN WITH CREAM SAUCE
"We had the pork at a German restaurant in Nebraska. I tried the recipe at home and have been making it every since," says Cathy Dwyer of Freedom, New Hampshire.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute carrot and onion in butter for 2 minutes. Add the pork; brown on all sides. Stir in the broth, lemon juice, lemon zest, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 16-18 minutes or until a thermometer reads 160° and juices run clear. Remove meat and keep warm., Strain pan juices, discarding vegetables and bay leaf. Return 1/4 cup to skillet. Combine flour and cream until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork; sprinkle with parsley.
Nutrition Facts : Calories 278 calories, Fat 13g fat (6g saturated fat), Cholesterol 118mg cholesterol, Sodium 226mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.
PORK TENDERLOIN WITH WINE SAUCE
Here's a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. -Nancy LaVoice, Wexford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.
Nutrition Facts : Calories 259 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 159mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
PORK TENDERLOIN WITH LIME/CREAM SAUCE
Absolutely delicious pork dish with the perfect complementing sauce. The sauce is a three stage reduction that concentrates the flavors....I'm always asked for the recipe. Adapted from it's source: La Grillade Restaurant, Chiang Inn, Chiang Mai, Thailand
Provided by Ron Merlin
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Heat oil in heavy large ovenproof skillet over high eat. Add pork and brown on all sides, turning frequently. Transfer skillet with pork to oven and roast pork until cooked through, about 20 to 30 minutes.
- Meanwhile, melt butter in heavy large skillet over medium heat. Add onion and shallot and sauté 3 minutes. Add wine and boil until liquid is reduced by half, stirring occasionally, about 5 minutes. Add both stocks and boil until liquid is reduced to 6 tablespoons, stirring frequently, about 13 minutes. Add whipping cream and boil until sauce is reduced to 1 cup, stirring frequently, about 7 minutes. Mix in fresh lime juice. Season sauce to taste with salt and pepper.
- Cut pork diagonally into 1/4-inch-thick slices. Spoon sauce onto plates. Fan pork atop sauce and serve.
Nutrition Facts : Calories 564.7, Fat 43, SaturatedFat 21.1, Cholesterol 192.1, Sodium 278.8, Carbohydrate 6.5, Fiber 0.1, Sugar 1.6, Protein 32.5
PORK TENDERLOIN WITH CREAMY HERB SAUCE
A wonderfully elegant and easy pork tenderloin dish with a creamy herbed wine sauce. Very rich, without all of the fat and calories! Serve with garlic mashed potatoes. A wonderful dish.
Provided by CARRIEKWF
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
- In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 225.8 calories, Carbohydrate 3.3 g, Cholesterol 80.8 mg, Fat 12.9 g, Fiber 0.6 g, Protein 21.2 g, SaturatedFat 5.5 g, Sodium 98.5 mg, Sugar 0.5 g
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