Porktenderloinpiquant Recipes

AMAZING PORK TENDERLOIN IN THE SLOW COOKER

Steps:

• Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

PORK TENDERLOIN DIANE

Steps:

• Cut tenderloin into 8 pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2 inch thickness. Sprinkle with lemon pepper seasoning.
• Melt butter in a large skillet over medium heat; cook pork for 3-4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm.
• To the pan juices; add lemon juice, Worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley. Serve immediately.

PORK CHOPS WITH SAUCE PIQUANT

Steps:

• In a small bowl combine half the garlic, half the thyme, half the sage, salt and pepper to taste. Rub the mixture on to the chops and chill, covered, 30 minutes, or overnight.
• Dredge the chops in the flour, shaking off excess. In a large skillet, heat the olive oil over moderately high heat. Add the chops and cook them from 1 to 2 minutes on each side or until brown. Drain fat and transfer the chops to a platter.
• Add the butter to the skillet and heat it until melted. Add the onion and remaining garlic and herbs and cook the mixture, stirring for 2 minutes or until softened. Add the wine and reduce it by half. Add the beef broth and tomato paste and stir the sauce until it is well combined. Return the chops to the skillet and simmer, covered for 10 minutes or until tender. Transfer the chops to a platter, add the olives, capers and mustard and simmer for 1 to 2 minutes. Stir in parsley. Pour juices from pork platter back into the skillet, stir to combine and spoon sauce over the chops.

PORK CHOPS PIQUANT

Steps:

• Preheat the oven to 350 degrees.
• Season both sides of the pork chops with salt and pepper.
• Over high heat, sear the pork chops on both sides. Do not cook through.
• Remove pork for the pan and place in a baking dish. The chops should be snug, but not overlapping.
• Remove any excess grease from the saute pan if needed.
• Adjust heat to medium low.
• Add the bacon and onions to the pan, and cook, stirring occasionally, until onion is transparent.
• Add the mushrooms, ketchup, sour cream and paprkia. Stir until all the sauce ingredients are combined, and the sour cream "melts".
• Pour the sauce over the pork chops.
• Bake, covered, for 30 minutes.
• Uncover, and bake for 10 minutes more, or until chops reach the desired degree of doneness.

PORK TENDERLOIN PIQUANT

Steps:

• Trim fat from tenderloin, and place into shallow dish.
• Rub tenderloin all over with the mustard.
• Mix liquer (or stock) with the lime juice, salt, allspice and black pepper, then pour mixture over the meat.
• Cover and refrigerate for 6 hours or overnight.
• Remove meat from marinade and place on a rack in a roasting pan, and cover with the brown sugar.
• Roast meat at 450 degrees for 30-35 minutes per pound or until meat thermometer registers 165.
• As meat is roasting, baste with the marinade occasionally.
• Remove meat when done, and let stand for approximately 10 minutes.
• To serve, cut meat in thin diagonal slices and spoon juices over slices.

PORK TENDERLOIN SANDWICH

Steps:

• Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
• Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
• Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
• Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
• Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.