PORK TENDERLOIN MEDALLIONS WITH STRAWBERRY SAUCE
Pork tenderloin paired with strawberries is a heavenly match, made even more special with a tangy feta garnish. Serve with roasted spring vegetables. -Katherine Wollgast, Florissant, Missouri
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids., Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm., Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet., Return pork to the pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Top each serving with cheese, onions and remaining strawberries.
Nutrition Facts : Calories 244 calories, Fat 9g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 649mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
STRAWBERRY GLAZED PORK TENDERLOIN
Provided by Living the Gourmet
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine the scallions with the salt, vinegar and honey and toss.
- Combine the ingredients for the rub and massage it into all the crevices of the pork and all around the pork.
- Heat a large cast iron frying pan and place the pork in the pan. Allow the pork to get a nice char on all sides.
- Combine all of the ingredients for the sauce and stir.
- Spoon this over the pork after the pork has charred on all sides.
- Keep basting the pork with the glaze as the pork is cooking in the pan..
- Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F. for medium doneness or for a more well-done tenderloin up to 160 ° F.
- Loosely cover the pan the last 3 - 4 minutes of cooking, then take the cover off.
- Let the pork rest for a 4 - 5 minutes before slicing.
- Slice the pork on a diagonal.
- Drizzle strawberry glaze over the pork and a bit of the scallion mixture over the pork.
- Any remaining scallion mixture may be tossed with either wild or white rice.
Nutrition Facts : ServingSize 1
PORK TENDERLOIN WITH STRAWBERRY SAUCE RECIPE
Number Of Ingredients 7
Steps:
- Preheat your grill to high for indirect heat. Wrap the bacon slices around the tenderloin and secure with toothpicks. Place the tenderloin over the indirect heat, and cook for about 30 minutes, turning occasionally. Heat the olive oil in a saucepan over a medium-high heat, and cook the garlic for 2 minutes. Add the balsamic vinegar and ½ cup of the sliced strawberries, and bring to a boil. Lower the heat to a simmer, and let simmer for 5 to 10 minutes. Season the sauce to taste and add the remaining strawberries. Baste the tenderloin with some of the strawberry sauce and cook over direct heat until the bacon gets crispy. Slice the pork and serve with the remaining strawberry sauce.
STRAWBERRY PORK TENDERLOIN
This was originally a grilled or sauteed pork chop recipe from the Taste of Home Test Kitchen that I have tweaked. I used tenderloin instead because I am not a bone-in person, and then decided on oven-roasting to keep it tender and juicy. Do not skip the searing step. It really locks in the juices. The flavor on these is absolutely amazing. So tender, and the flavors of the sauce combine beautifully.
Provided by PianoCook
Categories Pork
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside.
- Rinse the tenderloin, and prick on all sides with a fork. Season liberally on all sides with salt, pepper, and crushed rosemary, rubbing all spices into the meat very well.
- Set a roasting pan over two burners on your stove, where you will get a nice even heat, add olive-oil and margarine, and bring to medium-high temperature.
- Next, carefully place your tenderloin into the roasting pan. The reason for doing this is to sear the outside of the tenderloin so that when you roast it in the oven it stays nice and moist. So you'll want to sear it on all "sides" for about a minute each (rotating it with a pair of tongs), including the two ends.
- Turn heat down to medium and add the vinaigrette mixture, turning meat to coat thoroughly in sauce. Once meat is coated, and sauce has darkened in color (but not burnt), remove from heat. Spoon about 1/2 of the pan juices/sauce into a small saucepan and reserve.
- Put the roasting pan with the tenderloin and 1/2 of the sauce into the oven. Cook about an hour and a half, basting in sauce every 20 minutes or so. I also placed a pan of water on the bottom rack of the oven to give added moisture.
- Once the tenderloin is in the oven, add strawberries to reserved sauce and stir to coat the berries. After about an hour and fifteen minutes you can start checking on the tenderloin. Poking it with your finger should feel somewhat springy, and a sharp knife inserted to the middle should run clear juices. An hour and a half should give you a perfect, moist roast.
- Pull the tenderloin out of the oven and allow it to rest for about five minutes. Meanwhile, put the saucepan with the berries on the stove on low heat, and warm through. Once the meat has rested, transfer to a serving platter, slice, and pour warm sauce with berries over to serve.
SOUTHWESTERN PORK TENDERLOIN
Quick and easy pork tenderloin infused with subtle Southwestern flavor. Sprinkle with Chihuahua cheese and top with a dollop of sour cream. Serve with Spanish rice and refried beans.
Provided by SCHMONA
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Place pork in a medium bowl. Add cumin, garlic powder, oregano, salt, and pepper; mix to combine.
- Mix water and tomato paste in a small bowl; pour over pork and mix well. Refrigerate for 20 minutes.
- Heat oil in a large skillet over medium-high heat. Place pork in skillet and brown on all sides, 5 to 8 minutes. Add bell pepper and jalapeno pepper. Cover and cook until peppers are crisp tender and pork is cooked through, about 5 minutes. Add tomato, green onions, and cilantro; cover and cook until heated through, abut 1 minute.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 5.4 g, Cholesterol 48.9 mg, Fat 9.6 g, Fiber 1.7 g, Protein 18.9 g, SaturatedFat 1.9 g, Sodium 117.7 mg, Sugar 2.6 g
PORK TENDERLOIN WITH STRAWBERRY LOQUAT SAUCE
This tasty recipe was given to me by Impera_Magna in response to a request for recipes containing loquats. I used presliced boneless pork loin chops instead of a whole tenderloin and substituted Splenda for the sugar. The results were fantastic! The Madeira gives the fruit sauce an amazing flavor. For those who have never had loquats, they are a small subtropical fruit that taste similar to a plum.
Provided by islandgirl77551
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the pork tenderloin in half so that in fits into a medium sized skillet.
- Season pork with salt & pepper to taste.
- Heat the olive oil and 1/2 tablespoon of butter in skillet over medium heat.
- Add tenderloin, brown on all sides for about 2 minutes, cover skillet and reduce to low heat.
- Cook tenderloin until it registers 150°F on a meat thermometer.
- Remove tenderloin from skillet and cover to keep warm.
- Drain excess fat from skillet.
- Add loquats, strawberries and sugar to skillet and sauté just until fruits are soft, about 30 seconds.
- Stir in Madeira wine with wooden spoon, scraping up any browned bits from the bottom of the skillet.
- Add meat juices from the tenderloin to the skillet and simmer for 1 minute.
- Add remaining butter to skillet and stir until melted, then remove from heat.
- Slice tenderloin into 1/4 inch thick slices, place on warmed serving platter and spoon fruit sauce over meat.
- Serve immediately.
Nutrition Facts : Calories 204.1, Fat 9.3, SaturatedFat 3.3, Cholesterol 78.7, Sodium 56.7, Carbohydrate 2.8, Fiber 0.4, Sugar 2, Protein 23.4
PORK AND BALSAMIC STRAWBERRY SALAD
Serving this entree salad gives me hope that warmer days aren't too far off. If strawberries aren't in season yet, use thawed frozen in place of fresh. -Laurie Lufkin, Essex, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place pork in a shallow dish. Add salad dressing; turn to coat. Refrigerate, covered, at least 8 hours. Combine strawberries, vinegar and sugar; cover and refrigerate., Preheat oven to 425°. Drain and wipe off pork, discarding marinade. Sprinkle with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add pork; brown on all sides., Bake until a thermometer reads 145°, 15-20 minutes. Remove from skillet; let stand 5 minutes. Meanwhile, add broth to skillet; cook over medium heat, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; add strawberry mixture. Heat through., Place greens on a serving platter; sprinkle with cheese. Slice pork; arrange over greens. Top with strawberry mixture.
Nutrition Facts : Calories 291 calories, Fat 16g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 444mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
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