Roast Pork Tenderloin With Creamed Corn And Apple Raisin Chutney Recipes

ROASTED PORK TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F.
• Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
• In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
• Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
• In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.

PORK TENDERLOIN WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
• Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
• Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
• Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
• Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
• Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
• Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

PORK TENDERLOIN WITH CRANBERRY APPLE CHUTNEY

Steps:

• Preheat oven to 425°. Mix first five ingredients; rub over pork. Place on a rack in a shallow roasting pan. Roast until a thermometer reads 145°, 20-30 minutes. Remove roast from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Add remaining ingredients; cook and stir until apples are tender. Serve with pork.

PAN-ROASTED PORK TENDERLOIN WITH APPLES AND BOURBON

Steps:

• Slice the pork tenderloin into 6 to 7 medallions that are 1/2-to 3/4-inch thick, depending on the shape of the tenderloin.
• Combine the salt, coriander, fennel and pepper in a small bowl and mix well.
• Spread the sliced pork medallions on a plate or baking sheet and season evenly on both sides with the salt mixture (you may not use it all).
• Spread the flour on plate. Dip each of the pork medallions in the flour and pat off any of the excess.
• Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Cook the pork medallions in batches, adding more oil and butter as needed, browning them well on both sides, about 5 minutes total. Remove to a rack to rest. It's ok if the pork is not cooked all the way through at this stage, it will finish cooking in the sauce.
• When all the pork has been browned, pour off the fat in the pan into a small bowl. Add the remaining tablespoon butter and melt over medium-high heat. Add the shallots, thyme sprigs and some salt to the pan and cook until the shallots are softened and starting to get a little color, about 1 minute. Then add the apples and saute, stirring occasionally and adding more butter if necessary, until tender, 2 to 3 minutes more.
• Remove the pan from the heat, add the bourbon and stir to cook off some of the alcohol. Return the pan to the heat and cook, stirring, until reduced by half. Remove the thyme sprigs. Return the pork to the pan along with the chicken stock and season with salt. Simmer until well thickened and reduced, 2 to 3 minutes. Spoon the pork and apples onto plates and drizzle with the sauce.

ROAST PORK TENDERLOIN WITH CREAMED CORN AND APPLE-RAISIN CHUTNEY

Steps:

• For pork:
• Combine first 6 ingredients in processor and chop finely. Blend in oil. Transfer marinade to glass baking dish. Add pork tenderloins to marinade, turning to coat. Cover dish with plastic wrap and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Meanwhile, prepare creamed corn:
• Cook 1 cup corn kernels in heavy medium pot of boiling salted water until tender, about 2 minutes. Drain well and set aside. Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until soft, about 3 minutes. Add flour and stir 2 minutes. Slowly whisk in chicken broth; whisk until mixture thickens and boils. Stir in cream. Bring mixture to simmer. Add remaining 5 cups corn kernels and simmer until mixture is thick, stirring occasionally, about 10 minutes. Cool slightly. Transfer to processor and coarsely puree. Stir in 1 cup cooked corn kernels. (Can be prepared 1 day ahead. Chill.)
• Preheat oven to 400°F. Heat 3 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Remove pork from marinade. Add pork to skillet and sauté until brown on all sides, about 5 minutes. Transfer skillet to oven and roast pork until a meat thermometer inserted into center registers 180°F, about 10 minutes.
• Bring corn to simmer. Spoon corn onto plates, dividing equally. Slice pork tenderloins and place atop corn, dividing equally. Top with Apple-Raisin Chutney and serve.

APPLE-RAISIN CHUTNEY

Steps:

• Stir vinegar and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil without stirring until syrupy and reduced to 1 1/2 cups, about 15 minutes. Reduce heat to medium. Add all remaining ingredients. Simmer until apples are tender, liquid is absorbed, and mixture thickens slightly, stirring occasionally, about 30 minutes. (Can be prepared up to 2 weeks ahead. Cool completely. Refrigerate in airtight container.)

ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY

Steps:

• Preheat oven to 450f.
• combine apples, cranberries and nuts. and place over the bottom of a med. size roasting pan.
• season pork with salt and pepper. place on top of apple mixture.
• combine remaining ingredients. microwave for 1 minute just enough to make the ingredients combine better.
• pour over the pork and apple mixture.
• roast for 30 minute.

PORK CHOPS WITH APPLES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar.
• Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil.
• Bake in the preheated oven for 1 hour. Remove the aluminum foil for the last 20 minutes of cooking.

CROWN ROAST OF PORK WITH APPLE RAISIN STUFFING

Steps:

• Cut slits in the bottom of each rib; insert garlic slivers. Rub oil over entire roast; sprinkle with salt and pepper. Place in a shallow roasting pan. Cover rib ends with foil. Pour apple juice into pan. Bake, uncovered, at 350° for 1 hour, basting occasionally. , Meanwhile, for stuffing, place the raisins in a small bowl; pour boiling water over raisins. Let stand for 2 minutes; drain and set aside. In a large skillet, saute the onion, celery and garlic in butter until tender. Add the bread crumbs, apples, parsley, salt, paprika and raisins; mix well. , Carefully spoon stuffing into center of roast. Bake 1 to 1-1/2 hours longer or until a thermometer reads 160°. Let stand for 10 minutes. Remove foil and stuffing. Cut pork between the ribs.

APPLE-RAISIN PORK TENDERLOIN

Steps:

• Preheat oven to 350°F.
• Most tenderloins of this size will come in two pieces. Wrap each piece with a slice of bacon and place in a loaf pan or other similarly-sized dish.
• Mix vinegar, water, and sugar until blended and pour over tenderloin.
• Arrange apple slices along the end of the pan and between the two pieces of tenderloin.
• Sprinkle raisins, pine nuts, and brown sugar on top of the pork.
• Cover with foil and bake for 45 minutes. Uncover and bake for another 15 minutes.
• Let cool slightly and serve!