PORK TENDERLOIN AND MUSTARD-WINE SAUCE
The mustard-wine mixture reduces while the pork roasts,forming a simple pan sauce to drizzle over the meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Whisk together wine, water, andmustard. Season pork on all sides with salt and pepper.
- Heat a 12-inch ovenproof saute pan over medium-highheat; add oil. Sear pork until browned on all sides, about 6minutes total. Remove from heat. Carefully add mustard-winemixture. Transfer pan to oven.
- Roast pork, spooning sauce over meat about halfwaythrough, until an instant-read thermometer inserted intothickest part of meat registers 145 degrees, about 15 minutes. Let pork rest for 10 minutes before slicing. Drizzle with sauce.
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
BURGUNDY PORK TENDERLOIN
My husband doesn't care for pork much, but he loves this. It is very easy to fix, and it is very rich tasting. Serve with baked potato.
Provided by BROWNDOG
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
- Bake in the preheated oven for 45 minutes.
- When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
Nutrition Facts : Calories 399.8 calories, Carbohydrate 8.2 g, Cholesterol 147.6 mg, Fat 8.6 g, Fiber 0.6 g, Protein 47.8 g, SaturatedFat 2.9 g, Sodium 676.3 mg, Sugar 1.6 g
PORK TENDERLOIN WITH GRAVY
"I recently began experimenting with pork and came up with this easy dish, which has turned out to be a favorite," writes Marilyn McGee of Tulsa, Oklahoma. "I like to vary it occasionally by using lemon-pepper or garlic-seasoned tenderloin for added flavor."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. Stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.
Nutrition Facts : Calories 577 calories, Fat 35g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 2535mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 3g fiber), Protein 44g protein.
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
PORK TENDERLOIN WITH RED WINE SAUCE
Another great recipe I got posted by Deborah Mele. A little work but the results are worth the effort.
Provided by Chef Jeff Garland
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees. F.
- Open the tenderloin, and using a meat mallet, carefully pound the meat just until it is of even thickness.
- In a heavy skillet, heat 2 tablespoons of the olive oil and once sizzling add the onion. Cook until softened and then add the garlic Cook an additional minute or two.
- Add the mushrooms, and cook for 5 to 8 minutes until softened and beginning to brown.
- Add the spinach in parts, stirring it into the onion mixture until it becomes softened.
- Add the sun-dried tomatoes, and cook an additional two minutes. Season with salt and pepper.
- Place the tenderloin open on a flat surface. Spoon the stuffing mixture evenly over the meat, leaving a 1 inch border all around.
- Firmly roll the tenderloin keeping the filling in place.
- Secure the tenderloin with butcher's twine.
- Rub the tenderloin with the remaining olive oil, and then rub on the cracked pepper.
- Place the tenderloin in a baking pan and cook for about 40 minutes, or until a meat thermometer registers 160 degree F. internal temperature.
- While the meat is cooking, place the red wine and beef broth in a heavy saucepan and cook on medium high heat until it has reduced to about 3/4 to 1 cup of liquid. Taste, and season as needed with salt and pepper. Whisk in the butter and keep warm.
- Once the tenderloin has reached an internal temperature of 160 degrees F., remove it from the oven, and cover with aluminum foil. Let rest for 10 minutes. Slice the tenderloin into 1 1/2 inch thick slices, and serve with a drizzle of the red wine sauce. Serve.
Nutrition Facts : Calories 633, Fat 32.5, SaturatedFat 9.8, Cholesterol 165.3, Sodium 543.1, Carbohydrate 12.6, Fiber 2.8, Sugar 4, Protein 51.5
MEDALLIONS OF PORK WITH RED-WINE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder. Sprinkle with salt and pepper.
- Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well. Place the sliced pork in a dish. Pour the mixture over the pork and marinate for 10 minutes.
- Drain the pork medallions and pat dry. Reserve the marinade.
- Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is hot add the slices of meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and continue cooking for about 2 minutes longer. Transfer the meat to a warm serving platter. Keep warm.
- In the same skillet, add the shallots and cook, stirring, until wilted. Add the reserved marinade and cook, stirring and scraping the bottom. Add any juices that have accumulated from the platter. Scrape the bottom with a wooden spatula and cook until the marinade is reduced to 3/4 of its original quantity. Swirl in the butter and pour the sauce over the medallions. Remove the bay leaf and thyme sprigs before serving.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 6 grams, Sodium 517 milligrams, Sugar 4 grams, TransFat 0 grams
PORK MEDALLIONS IN WINE SAUCE
Make and share this Pork Medallions in Wine Sauce recipe from Food.com.
Provided by Rick B2
Categories < 30 Mins
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Remove all visible fat and tough sinew from the pork tenderloin. Cut the meat crosswise into 1-1 1/2 inch medallions.
- Place each medallion, cut sie up, on a cutting board between two pieces of plastic wrap. Flatten with broad side of a wide knife or rolling pin to a thickness of 1/4 inch. Sprinkle with salt and pepper.
- Heat oil and 1 tablespoon of the butter in a large non-stick skillet. Saute the medallions 3-4 minutes on each side. Remove to a platter and keep warm.
- Let skillet cool slightly. Add shallots to oil and butter mixture remaining in skillet and cook 1 minute. Add mushrooms and cook 1 minute. Add sherry, chicken stock and vinegar. Bring mixture to a boil and boil rapidly until liquid is reduced by half. Turn off heat.
- Cut remaining tablespoon of butter into small chunks and stir into sauce. Adjust seasoning to taste with salt and pepper or more vinegar if desired.
- Serve pork medallions covered in mushroom sauce.
Nutrition Facts : Calories 512.1, Fat 22.1, SaturatedFat 9.1, Cholesterol 147.5, Sodium 466.6, Carbohydrate 10, Fiber 0.8, Sugar 3.6, Protein 43.5
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