Seared Pork Tenderloin With Fry Pan Quick Fruit Chutney Recipes

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PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE



Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 21

6 tablespoons olive oil
1 1/2 tablespoons freshly ground black pepper
1 tablespoon salt
2 teaspoons freshly grated orange zest
2 teaspoons minced fresh rosemary leaves
2 1/2 pounds pork tenderloins (about 2 large), trimmed
1 large shallot, minced
1/2 cup red wine
1/2 cup low-sodium chicken broth or stock
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon balsamic vinegar
1 teaspoon minced fresh rosemary leaves
1 teaspoon freshly grated orange zest
Salt and freshly ground black pepper
2 to 3 tablespoons minced shallot or onion
1/2 cup wine
1/2 cup low-sodium broth or stock
3 tablespoons cold unsalted butter or heavy cream
Vinegar or lemon juice, to taste
Fresh herbs or other aromatics
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
  • Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
  • For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
  • Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
  • Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
  • After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
  • Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
  • Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.

ROASTED PORK LOIN SANDWICH WITH WARM FRUIT CHUTNEY



Roasted Pork Loin Sandwich with Warm Fruit Chutney image

Fruit chutney is available in most supermarkets. Look for the chunkiest version you can find.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 4 sandwiches

Number Of Ingredients 8

1 two-pound pork loin
1 tablespoon olive oil
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves
3/4 cup fruit chutney
4 rustic-style rolls
2 tablespoons grainy mustard

Steps:

  • Heat oven to 400 degrees. Rub meat with oil; sprinkle with salt, pepper, and thyme. Roast in a small pan until a meat thermometer inserted into the thickest part of the meat registers 160 degrees. about 1 1/4 hours. Tent with foil to keep warm; let stand.
  • Place chutney in a small saucepan over medium heat until very warm. Set aside.
  • Slice rolls open, and spread with mustard. Slice meat into 1/4-inch-thick slices, and arrange over the bottom halves of each roll. Top with warm chutney. Cover with the roll tops, and place on a baking sheet. Transfer to the oven, and heat until rolls are toasty and filling is hot, about 5 minutes. Serve immediately.

PAN-SEARED PORK TENDERLOIN WITH RHUBARB COMPOTE



Pan-Seared Pork Tenderloin with Rhubarb Compote image

Categories     Fruit     Pork     Dinner     Meat     Pork Tenderloin     Spring     Rhubarb     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

6 tablespoons olive oil, divided
1 1/2 tablespoons ground black pepper
1 tablespoon salt
2 teaspoons dried rubbed sage
2 teaspoons fennel seeds, ground in spice mill or in mortar with pestle
2 1/2 pounds pork tenderloins (about 2 large or 3 medium), trimmed of fat and sinew
2 tablespoons chopped fresh parsley
Fresh sage sprigs
Rhubarb Compote

Steps:

  • Mix 3 tablespoons olive oil, ground black pepper, salt, dried sage, and ground fennel in small bowl. Rub oil mixture all over pork tenderloins; place in large baking dish and let stand 20 minutes.
  • Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 minutes. Reduce heat to medium; cover and cook until instant-read thermometer inserted into center of pork registers 150°F, turning pork occasionally, about 8 minutes longer for medium tenderloins and 10 minutes for large.
  • Transfer pork to cutting board; let rest 5 minutes. Cut pork crosswise into 1/2-inch-thick slices; arrange on platter. Sprinkle with parsley; garnish with sage sprigs. Serve with Rhubarb Compote.

ROAST PORK TENDERLOIN WITH FRESH AND DRIED FRUIT



Roast Pork Tenderloin with Fresh and Dried Fruit image

Provided by Gemma Sanita Sciabica

Categories     Fruit     Pork     Roast     Quick & Easy     Dried Fruit     Anniversary     Family Reunion     Potluck     Bon Appétit     California

Yield Makes 6 servings

Number Of Ingredients 9

2 1-pound pork tenderloins
2 1/2 teaspoons chopped fresh rosemary, divided
2 tablespoons olive oil
4 large shallots, chopped
3/4 cup diced dried apples
1/4 pound kumquats, quartered, seeded
1/2 cup fresh cranberries or frozen, thawed
1 1/2 cups low-salt chicken broth
1/2 cup dry white wine

Steps:

  • Preheat oven to 375°F. Sprinkle pork with 2 teaspoons rosemary, salt, and pepper. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork (cut to fit, if necessary) and sauté until brown, turning occasionally, about 10 minutes. Using tongs, transfer pork to plate. Add shallots to skillet and sauté until brown, about 4 minutes. Add apples, kumquats, and cranberries; stir until fruit mixture is heated through, about 1 minute. Add broth, wine, and remaining 1/2 teaspoon rosemary. Boil 1 minute. Return pork and any juices to skillet, turning to coat with sauce.
  • Place skillet in oven and roast pork until thermometer inserted into center registers 145°F to 150°F, about 25 minutes. Transfer pork to platter; let stand 10 minutes. If thicker sauce is desired, boil juices in skillet until reduced enough to coat spoon. Season sauce to taste with salt and pepper. Slice pork crosswise and spoon sauce over.

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