Pork Tenderloin With Rosemary Biscuit Puffs Recipes

PORK TENDERLOIN WITH ROSEMARY BISCUIT PUFFS

Steps:

• Preheat the oven to 425 degrees F.
• Sprinkle the pork with 1 teaspoon salt and 3/4 teaspoon pepper. Heat 2 tablespoons of the butter in a large, heavy nonstick skillet over medium-high heat until hot. Brown the pork on all sides, about 5 minutes total. Add the shallots and cook, stirring occasionally, until golden, about 4 minutes. Stir in the broth and preserves along with 3/4 teaspoon salt and 1/2 teaspoon pepper. Transfer the skillet to the oven and roast until an instant-read thermometer registers 135 degrees F, 12 to 14 minutes.
• Transfer the pork to a cutting board and let rest 10 minutes. Bring the skillet to a boil over high heat and reduce the sauce to a glaze, about 6 minutes.
• Flour the top and bottom of the biscuits and cut into 3/4-inch cubes (about 16 cubes per biscuit). Toss the cubes in flour to prevent them from sticking.
• Melt the remaining butter in a large skillet over medium-high heat. When butter has fully melted, turn the heat to high. Add the biscuit cubes and toss in the butter to coat all sides, stirring frequently, until the dough has puffed and begins to color. Add the garlic and continue cooking until golden brown. Then add the rosemary and continue cooking until the cubes are browned and the rosemary is fragrant, 6 to 8 minutes total. Remove the cubes to a paper-towel-lined baking sheet and season liberally with salt.
• Slice the pork into 1-inch medallions and serve with cherry glaze and rosemary puffs.

PORK TENDERLOIN WITH ROSEMARY

Steps:

• Heat the oven to 425°F. Spray an 8-inch square or 11x7-inch pan with the cooking spray.
• Peel and crush the garlic in a garlic press. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub the rosemary and garlic on all sides of pork. Place pork in the pan.
• Bake uncovered 20 to 30 minutes or until pork has a slight blush of pink in the center and a meat thermometer inserted in the center reads 160°F. Cut pork crosswise into thin slices.

GRILLED PORK TENDERLOIN WITH ROSEMARY

Steps:

• Preheat a grill pan over medium heat. Sprinkle the pork with the olive oil and some salt and pepper, and then grill for 7 to 10 minutes on each side. In a small pot, add the apple cider, maple syrup, vinegar and rosemary. Simmer over low heat until the mixture thickens, about 20 minutes. Remove the pork from the grill and rest it for 10 minutes before slicing. Serve with the apple cider sauce.

PORK TENDERLOIN IN PUFF PASTRY

Steps:

• In medium skillet, melt butter over medium heat. Add onion and garlic; cook and stir for 4 minutes. Add apple, salt, and pepper; cook and stir until ingredients are tender. Add thyme and wine; cook and stir until liquid evaporates. Set aside. Unroll pastry and roll on lightly floured surface to a 13-1/2" square. Cut into two rectangles. Spread half of the onion mixture down the center of each rectangle and top with the tenderloin. Brush edges with the egg wash and bring together; press to seal. Place bundles seam side down on Silpat lined cookie sheet with sides. Brush with remaining egg wash. Bake for 30-35 minutes or until pastry is golden brown and meat thermometer inserted into pork reads 150 degrees F. Let stand for 10-15 minutes, then slice and serve.

ROSEMARY PORK TENDERLOIN

Steps:

• In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
• Preheat oven to 375 degrees F.
• Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
• Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!