CIDER-GLAZED PORK TENDERLOIN
This is a super-easy recipe full of sweet fall flavor. The maple flavor really shines through. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic exchanges
PORK TENDERLOIN WITH POMEGRANATE GLAZE
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Stir together cinnamon, salt, coriander, cumin and pepper in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.
- Heat oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into center of each tenderloin registers 145 degrees F, 20 to 25 minutes. Transfer pork with tongs to a cutting board and let stand 10 minutes.
- Meanwhile, pour off and discard any fat from skillet, then add pomegranate juice and boil over medium-high heat until reduced to about 2/3 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to medium). Stir together cornstarch and 1 tablespoon water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes.
- Remove from heat and add vinegar to taste. Swirl in butter until incorporated. Pour sauce through a fine-mesh sieve into a bowl and skim off any fat. Season with salt. Slice pork and serve with sauce.
PORK TENDERLOIN WITH POMEGRANATE GLAZE
From Cooking Light. I haven't made this yet, but I think it would be a nice dish for a dinner party. Glaze will thicken significantly if made ahead; microwave at HIGH for a few seconds at a time, stirring after each heating, unil thinned.
Provided by kitchenslave03
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450.
- Combine juice and sugar in a med saucepan over med heat, and bring to a boil. Cook til reduced to 1/2 c, about 8 minute Pour half of glaze into a small bowl and set aside.
- Sprinkle pork with salt and pepper. Place pork on the rack of a broiler pan coated with cooking spray. Brush pork with half of the glaze in the saucepan. Bake at 450 for 15 min or til it registers 145 degrees. Baste pork with remaining glaze in saucepan; cook an additional 5-7 min or til it registers 155 degrees.
- Remove pork from oven; baste with half the glaze in the bowl. Let pork stand 10 minute Cut pork across grain into thin slices. Serve with remaining glaze in bowl.
Nutrition Facts : Calories 186.7, Fat 6.1, SaturatedFat 2.1, Cholesterol 74.8, Sodium 249.4, Carbohydrate 8.4, Sugar 8.3, Protein 23.3
QUICK DINNER USING LEFTOVER PORK TENDERLOIN
I'm always looking for ways to use up leftovers. I came up with this one last night, and it was delicious served over wild rice. I would rather have used a can of tomatoes, but hubby won't eat a cooked tomato that he can actually see...oh well!
Provided by puppitypup
Categories Pork
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In heavy sauce pan, saute onion and garlic in oil and butter until softened.
- Add wine, chicken bouillon and tomato sauce, bring to a boil.
- Cook uncovered at a low-boil for about 10 minutes. Add more wine or water if sauce is too thick.
- Slice tenderloin into 1/2" slices and place in sauce. (I flipped them right away so sauce was on top and bottom.).
- Cover pan and cook until pork is heated through, which shouldn't take more than 3-4 minutes.
- Serve over wild rice.
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.
GLAZED PORK TENDERLOIN
Make and share this Glazed Pork Tenderloin recipe from Food.com.
Provided by Brenda.
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- TENDERLOIN:.
- Preheat oven to 325 degrees F.
- Salt and pepper both sides of the butterflied pork tenderloin.
- Mix together the cheese, 1/2 cup dried cranberries, herbs, and garlic.
- Fill tenderloin and wrap.
- Secure with twine.
- Place in a roasting pan seam side down. Roast until the internal temperature reads 160 degrees F (45-60 minutes depending on tenderloin size).
- Remove from oven; place the tenderloin on a plate to rest. In the meantime make the glaze.
- GLAZE:.
- Pour all of the juice out of the roasting pan and into a saucepan. Place on stovetop on medium high heat and bring to a boil.
- Cook for about 2 minutes or until slightly reduced.
- Add all glaze ingredients except the butter. Bring to a boil.
- Remove from heat, add the butter, stir until dissolved and sauce is glossy.
- Remove the twine from the tenderloin. Place the tenderloin on a serving platter. Pour glaze over pork and serve.
Nutrition Facts : Calories 372.1, Fat 10.7, SaturatedFat 5.3, Cholesterol 71.4, Sodium 368.3, Carbohydrate 52.4, Fiber 3.1, Sugar 47.5, Protein 18.4
GINGERED PORK TENDERLOIN
Ginger, onions and garlic pack a flavorful punch paired with pork tenderloin. These tasty medallions smothered in golden caramelized onions are a simple and satisfying main dish. -Rebecca Evanoff, Holden, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onions in oil 5-6 minutes. Stir in water, ginger and garlic. Bring to a boil. Reduce heat; cover and simmer until onions are tender, stirring occasionally, 8-12 minutes. Reduce heat; stir in apple jelly until melted. , Meanwhile, cut tenderloin into 8 slices; flatten each to 1/2-in. thickness. Sprinkle with salt. In a large skillet coated with cooking spray, brown pork over medium heat, 2-3 minutes on each side. Top with onion mixture; cover and cook until meat juices run clear, 5-7 minutes. If desired, serve with rice.
Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 196mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 24g protein.
HONEY GLAZED PORK TENDERLOIN
Pork tenderloin basted with an Asian-style sauce. So easy and so good!
Provided by SAHMCOOK
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
- Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
- Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 209.5 calories, Carbohydrate 18.9 g, Cholesterol 48.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 18.5 g
APPLE CIDER-GLAZED PORK TENDERLOIN
Make and share this Apple Cider-Glazed Pork Tenderloin recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 7 ingredients; rub evenly over pork.
- Place pork in a dish; cover and chill 1 hour.
- Combine cider, cloves, and bay leaves in a large skillet; bring to a boil over med-high heat.
- Cook until reduced to 1 ½ cups (about 10 minutes).
- Add broth; bring to a boil; add pork, cover, and simmer 20 minutes or until done.
- Remove pork from pan; bring cooking liquid to a boil.
- Cover and reduce to ¾ cup (about 8 minutes).
- Strain cooking liquid through a fine sieve into a bowl, discard solids.
- Spoon sauce over pork; cut pork into thin slices.
Nutrition Facts : Calories 169.7, Fat 7.4, SaturatedFat 2.3, Cholesterol 74.8, Sodium 194, Carbohydrate 1.1, Fiber 0.3, Protein 23.5
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