Seared Pork Tenderloin With White Wine Sauce Tomatoes And Garlic Recipes

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PORK TENDERLOIN STEAKS WITH ROASTED TOMATO RELISH



Pork Tenderloin Steaks with Roasted Tomato Relish image

Toss charred tomatoes, garlic and scallions with a quick vinaigrette and spoon over seared pork.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 9

8 cloves unpeeled garlic
3 ripe medium tomatoes
1 bunch scallions, trimmed
1/4 cup plus 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pork tenderloin, trimmed (about 1 1/2 pounds)
1 tablespoon balsamic vinegar
1/4 teaspoon Worcestershire sauce
Crusty bread, toasted, for serving

Steps:

  • Position an oven rack 5-to-6-inches from the heat source and preheat the broiler. Line a rimmed baking sheet with foil.
  • Toss the garlic, tomatoes and scallions on the baking sheet with 1 tablespoon of the oil until coated and sprinkle with salt and pepper. Broil until the vegetables are charred, flipping them once, 10 to 12 minutes. Set aside to cool.
  • Slice the pork tenderloin on the bias into 4 long "steaks" and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat until very hot but not smoking. Put the pork steaks in the skillet and cook, flipping once, until well browned and just a bit pink in the center, about 7 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Put each steak on a plate to rest.
  • While the pork rests, core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the vinegar, Worcestershire sauce and remaining 1?4 cup oil. Season with salt and pepper. Serve the relish over the pork with crusty bread for soaking up the juices.

SEARED PORK TENDERLOIN WITH SAUTEED TOMATO AND ASPARAGUS CREAM SAUCE



Seared Pork Tenderloin with Sauteed Tomato and Asparagus Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 to 3 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1 1/2 sticks unsalted butter
1 tablespoon mustard powder
1 tablespoon garlic powder
1 tablespoon onion powder
Kosher salt and freshly ground black pepper
1 small pork tenderloin, cut into 1 1/2-inch slices
1 pint heirloom cherry tomatoes, mixed colors
1 bunch asparagus
2 medium cloves garlic
3/4 cup heavy whipping cream
1 tablespoon balsamic vinegar
1 small bunch fresh sage, minced

Steps:

  • Heat a large skillet over medium; add 1 tablespoon of the oil and 1/2 stick of the butter.
  • Mix the mustard powder, garlic powder, onion powder and 1 1/2 teaspoons each salt and pepper in a bowl. Coat the sliced tenderloin on all sides with the spice mixture. Place in the hot skillet and cook until golden brown, about 3 minutes per side. Remove to a plate and let rest.
  • Meanwhile, slice the tomatoes in half and cut the asparagus into 1-inch pieces. Mince the garlic, sprinkle with salt and mash to a paste with flat of a knife.
  • Heat a second skillet over medium; add the remaining 1 tablespoon oil and another 1/2 stick of the butter. When the oil and butter are hot, add the asparagus and some salt and pepper; cook for 3 to 4 minutes, stirring. Stir in the garlic. When the asparagus is nice and bright green, add the tomatoes and the remaining 1/2 stick butter. Cook until the tomatoes are starting to soften. Pour in the cream and pork drippings and continue to cook for about 2 minutes more. Stir in the sage.
  • Arrange the pork on plates, spoon over the tomato-asparagus cream sauce and serve. Enjoy!

PORK TENDERLOIN WITH WINE SAUCE



Pork Tenderloin with Wine Sauce image

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

1 pork tenderloin (3/4 pound)
Dash pepper
1 teaspoon canola oil
1 teaspoon butter
1/4 cup reduced-sodium beef broth
1/4 cup dry red wine or additional reduced-sodium beef broth
1/4 teaspoon Dijon mustard
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed

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

PAN SEARED PORK CHOPS IN WHITE WINE SAUCE



Pan Seared Pork Chops in White Wine Sauce image

I am not a big fan of pork. However, my husband and children love pork chops. I came up with this recipe after I got tired of frying them in oil. I like to serve this on a bed of buttered pasta, with a nice mixed salad on the side.Enjoy!

Provided by javagirl81

Categories     Pork

Time 1h

Yield 6 Pork Chops, 3-6 serving(s)

Number Of Ingredients 10

6 boneless pork chops
2 tablespoons butter
2 tablespoons vegetable oil
1 small onion, minced
2 crushed garlic cloves
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup dry white wine
1/4 cup water

Steps:

  • Season the pork chops with the seasoned salt, garlic powder, and pepper.
  • Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.
  • Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side.
  • Transfer the seared pork chops to a plate or bowl while you sear the others.
  • After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes.
  • Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan.
  • Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan.
  • Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won't have to worry about anything getting stuck!

PAN-SEARED PORT TENDERLOIN IN TOMATO SAUCE



Pan-Seared Port Tenderloin in Tomato Sauce image

I got this recipe from a Wagman's magazine. I've made it few times and my husband loves it. It is served with Roasted Squash and Apples. Pair it with light red wine and you'll have the perfect dinner.

Provided by MrsPeach

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb pork tenderloin, cut diagonally into 4 pieces
1 tablespoon pan searing flour
salt and pepper
1 cup smooth marinara sauce
1 tablespoon olive oil
1 tablespoon basting oil
1 teaspoon butter
2 cups of clean and cut butternut squash (1 inch dice)
2 large granny smith apples (i inch dice)
2 tablespoons basting oil
salt and pepper
3 tablespoons lavender honey

Steps:

  • Preheat oven to 350 degrees F.
  • Pound each piece of port using flact side of meat mallet, flattening slightly.
  • Dust port with pan-searing flour and pat off excess.
  • Heat olive oil in ovenproof skillet on stove to on medium high until oil faintly smokes.
  • Add pork.
  • Turn over when pork changes color one-quarter of the way up and seared side has turned paper-bag brown, 3-4 minutes.
  • Place skillet with pork in oven and cook about 8 minutes, until internal temparature reaches 145 degree F.
  • Check by inserting thermometer halfway into thickest part of pork.
  • Transfer pan to stovetop on medium.
  • Add basting oil and butter; swirl.
  • Baste with spoon, 1-3 minutes.
  • Transfer pork to clean platter and let stand for 5-10 minute.
  • While pork is resting, heat sauce in small saucepan on medium.
  • Pool 1/4 cup warmed sauce on each plate.
  • Top with Roasted Squash and Apples (Directions Follows).
  • Top with pork slice.
  • FOR ROASTED SQUASH AND APPLES.
  • Preheat oven to 450 degrees F.
  • In a large bowl, toss apples and squash with basting oil
  • Season to taste with salt and pepper.
  • Roast in oven on center rack about 20 minutes.
  • Remove from oven and drizzle with honey.

Nutrition Facts : Calories 422.6, Fat 22.4, SaturatedFat 4.8, Cholesterol 77.4, Sodium 366.9, Carbohydrate 31.4, Fiber 4.2, Sugar 18.1, Protein 25.7

SEARED PORK TENDERLOIN WITH WHITE WINE SAUCE, TOMATOES AND GARLIC



Seared Pork Tenderloin with White Wine Sauce, Tomatoes and Garlic image

A wonderful, seared pork tenderloin topped with an olive and rosemary sauce. Serve with orzo.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 9

1 (1 1/2 pound) pork tenderloin, cut crosswise into 1-inch slices
2 tablespoons olive oil
1 pinch Salt and ground black pepper
½ cup dry white wine
½ cup chicken broth
3 plum tomato (blank)s plum tomatoes, seeded and cut into small dice
¼ cup chopped green olives
2 cloves garlic, minced
2 teaspoons chopped fresh rosemary

Steps:

  • Heat a large nonstick skillet over low heat while coating pork slices with oil and seasoning with salt and pepper.
  • Increase heat under skillet to high and turn on exhaust fan. When skillet is hot, add medallions and sear, until crusty brown, about 3 to 4 minutes per side. Meanwhile mix wine, broth, tomatoes, olives, garlic and rosemary in a small bowl.
  • Transfer medallions to 4 dinner plates and let rest. Add sauce to empty skillet and simmer to blend flavors and reduce slightly, about 2 to 3 minutes. Pour over pork and serve.

Nutrition Facts : Calories 255 calories, Carbohydrate 3.3 g, Cholesterol 73.8 mg, Fat 12 g, Fiber 0.7 g, Protein 27 g, SaturatedFat 2.4 g, Sodium 271.9 mg, Sugar 1.6 g

SEARED PORK TENDERLOIN WITH WHITE WINE SAUCE, TOMATOES AND GARLIC



Seared Pork Tenderloin with White Wine Sauce, Tomatoes and Garlic image

A wonderful, seared pork tenderloin topped with an olive and rosemary sauce. Serve with orzo.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 9

1 (1 1/2 pound) pork tenderloin, cut crosswise into 1-inch slices
2 tablespoons olive oil
1 pinch Salt and ground black pepper
½ cup dry white wine
½ cup chicken broth
3 plum tomato (blank)s plum tomatoes, seeded and cut into small dice
¼ cup chopped green olives
2 cloves garlic, minced
2 teaspoons chopped fresh rosemary

Steps:

  • Heat a large nonstick skillet over low heat while coating pork slices with oil and seasoning with salt and pepper.
  • Increase heat under skillet to high and turn on exhaust fan. When skillet is hot, add medallions and sear, until crusty brown, about 3 to 4 minutes per side. Meanwhile mix wine, broth, tomatoes, olives, garlic and rosemary in a small bowl.
  • Transfer medallions to 4 dinner plates and let rest. Add sauce to empty skillet and simmer to blend flavors and reduce slightly, about 2 to 3 minutes. Pour over pork and serve.

Nutrition Facts : Calories 255 calories, Carbohydrate 3.3 g, Cholesterol 73.8 mg, Fat 12 g, Fiber 0.7 g, Protein 27 g, SaturatedFat 2.4 g, Sodium 271.9 mg, Sugar 1.6 g

SEARED PORK TENDERLOIN WITH WHITE WINE SAUCE, TOMATOES AND GARLIC



Seared Pork Tenderloin with White Wine Sauce, Tomatoes and Garlic image

A wonderful, seared pork tenderloin topped with an olive and rosemary sauce. Serve with orzo.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 9

1 (1 1/2 pound) pork tenderloin, cut crosswise into 1-inch slices
2 tablespoons olive oil
1 pinch Salt and ground black pepper
½ cup dry white wine
½ cup chicken broth
3 plum tomato (blank)s plum tomatoes, seeded and cut into small dice
¼ cup chopped green olives
2 cloves garlic, minced
2 teaspoons chopped fresh rosemary

Steps:

  • Heat a large nonstick skillet over low heat while coating pork slices with oil and seasoning with salt and pepper.
  • Increase heat under skillet to high and turn on exhaust fan. When skillet is hot, add medallions and sear, until crusty brown, about 3 to 4 minutes per side. Meanwhile mix wine, broth, tomatoes, olives, garlic and rosemary in a small bowl.
  • Transfer medallions to 4 dinner plates and let rest. Add sauce to empty skillet and simmer to blend flavors and reduce slightly, about 2 to 3 minutes. Pour over pork and serve.

Nutrition Facts : Calories 255 calories, Carbohydrate 3.3 g, Cholesterol 73.8 mg, Fat 12 g, Fiber 0.7 g, Protein 27 g, SaturatedFat 2.4 g, Sodium 271.9 mg, Sugar 1.6 g

SEARED PORK TENDERLOIN WITH WHITE WINE SAUCE, TOMATOES AND GARLIC



Seared Pork Tenderloin with White Wine Sauce, Tomatoes and Garlic image

A wonderful, seared pork tenderloin topped with an olive and rosemary sauce. Serve with orzo.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 9

1 (1 1/2 pound) pork tenderloin, cut crosswise into 1-inch slices
2 tablespoons olive oil
1 pinch Salt and ground black pepper
½ cup dry white wine
½ cup chicken broth
3 plum tomato (blank)s plum tomatoes, seeded and cut into small dice
¼ cup chopped green olives
2 cloves garlic, minced
2 teaspoons chopped fresh rosemary

Steps:

  • Heat a large nonstick skillet over low heat while coating pork slices with oil and seasoning with salt and pepper.
  • Increase heat under skillet to high and turn on exhaust fan. When skillet is hot, add medallions and sear, until crusty brown, about 3 to 4 minutes per side. Meanwhile mix wine, broth, tomatoes, olives, garlic and rosemary in a small bowl.
  • Transfer medallions to 4 dinner plates and let rest. Add sauce to empty skillet and simmer to blend flavors and reduce slightly, about 2 to 3 minutes. Pour over pork and serve.

Nutrition Facts : Calories 255 calories, Carbohydrate 3.3 g, Cholesterol 73.8 mg, Fat 12 g, Fiber 0.7 g, Protein 27 g, SaturatedFat 2.4 g, Sodium 271.9 mg, Sugar 1.6 g

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