GRILLED ANTELOPE TENDERLOIN BACON-WRAPPED AND SUCCULENT
This is one of the tenderest pieces of meat we've ever eaten. It's first marinated in a delicious red wine marinade then season-salted and herb-rubbed, bacon-wrapped then slowly grilled until done.
Provided by Marisa Franca
Categories Main Course Meat Wild Game
Time 3h13m
Number Of Ingredients 11
Steps:
- Using butcher's twine, tie the antelope loin in a log shape. Place the loin in a heavy duty zip-lock bag.
- In a glass measuring cup mix the wine, soy sauce, dry mustard powder, Worcestershire sauce, honey and brown sugar. Pour the marinade over the pronghorn loin and seal the bag. Place on a dish (just in case it leaks) and set in the fridge for 1-2 hours.
- Prepare charcoal grill for indirect heat. Light the grill and wait until it reaches medium heat (350 F.) While the grill is heating up, finish preparing the tenderloin.
- Remove the loin from the marinade, blot with a paper towels, remove the butcher's twine. Sprinkle liberally with the Montreal Steak seasoning, fresh thyme and rosemary. Wrap the meat with the bacon.
- Cook over medium heat until the internal temperature reaches 135 degrees F. Cover and rest 15 minutes before slicing. The meat should reach an internal temperature of 140 degrees. Check notes for temperatures of other tenderloins.
- Enjoy a delicious piece of meat.
Nutrition Facts : ServingSize 3 oz, Calories 536 kcal, Carbohydrate 8 g, Protein 23 g, Fat 41 g, SaturatedFat 15 g, Cholesterol 96 mg, Sodium 454 mg, Sugar 5 g
STUFFED PORK LOIN
Looking for a holiday pork roast recipe? This Stuffed Pork Loin from Delish.com is amazing.
Categories pork loin stuffed pork loin
Time 1h10m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat oven to 325º. In a large skillet, cook bacon. Drain all but 1/2 tablespoon fat. Add apples and shallots to skillet and cook until softened, 4 to 5 minutes. Add garlic and cook until fragrant, 2 minutes, then stir in rosemary and pecans. Season with salt and pepper.
- Butterfly pork: Using a sharp knife, place roast fat side up, with short end toward you. Position knife 3/4" from bottom of roast; cut into 1" toward center of pork. Lift up top half of pork and continue making shallow horizontal cuts deeper into roast, unrolling top of pork as you cut and keeping knife parallel to cutting board to maintain the same thickness until pork unrolls to form a rectangle.
- Season pork generously with salt and pepper. Top all over with filling. Roll up pork loin and tightly secure with kitchen twine.
- Rub with mustard.
- Place in a roasting pan on a rack with fresh rosemary sprigs and bake until internal temperature registers 155º, about 1hour 25 minutes, basting with the pan juices.
- Let roast rest 15 minutes before slicing.
Nutrition Facts : Calories 486 calories
STUFFED TENDERLOIN
Steps:
- Preheat the oven to 450 degrees F.
- Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.
- Salt and pepper the meat on all sides.
- Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.
- After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.
ANDOUILLE-STUFFED PORK LOIN ROAST WITH PAN GRAVY
Steps:
- Place the roast onto a cutting board with the short side toward you and fat facing down. Using a sharp filet knife (with the blade horizontal to the board), butterfly the roast open about 1 inch from the bottom of the roast. Work carefully to not cut all the way through. Continue to slice horizontally, opening the roast up until you have a large, thin, flat piece of meat. Place the pork in large airtight freezer bag (or large plastic container with a lid).
- To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves and onions to a simmer in a medium pot over medium heat. Stir until the sugar and salt have completely dissolved. Remove from the heat and cool by adding the ice cubes. Pour the brine into the freezer bag, submerging the roast completely, seal and set aside for 25 minutes.
- Preheat the oven to 375 degrees F.
- Remove the pork from the brine and pat dry with paper towels. Lay the sausages inside lengthwise. Pierce the casings with the tip of a sharp paring knife (this will ensure the flavor of the sausage goes into the pork as it cooks). Starting with the short side, roll up the roast tightly, jelly roll style. Secure the roast with tightly fitted kitchen twine at even intervals about 2 inches apart. Sprinkle with salt, pepper, the granulated garlic and paprika.
- Heat the oil in a large cast-iron pan over medium heat. Add the roast and sear fat-side down first, 3 to 4 minutes, and then on each of the three other sides. When turned to the final side, transfer the pan to the oven and bake until the internal temperature hits 145 degrees F on an instant-read thermometer, 45 to 55 minutes. Remove the roast from the oven; rest the pork on a platter while you make gravy from the pan drippings.
- Set the pan over medium-low heat. Add a little oil, if needed, and saute the onions, carrots and celery. Cook the vegetables until well caramelized, about 8 minutes. Then season with salt and pepper. Deglaze the pan with the vermouth and reduce until the liquid has almost completely reduced. Add the chicken stock and reduce again for another 5 minutes; this will ensure you have a nice, rich sauce. Taste and season with salt and pepper.
- Remove the pan from the heat and swirl in the butter to thicken the sauce. Finish with the lemon zest, a squeeze of lemon juice and serve the sauce over sliced andouille-stuffed pork loin.
STUFFED BEEF TENDERLOIN
My husband and I both retired recently - me from the local bank and he from a paper mill. We've always loved to fish and we also enjoy skiing...so we like hearty meals. This is certainly that, and it's delicious!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender. , Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. , Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket. , Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks.
Nutrition Facts :
STUFFED PORK TENDERLOIN
I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.
Provided by ciaofraz
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
- Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
- Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g
STUFFED PORK LOIN
Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.
Provided by skinnychef
Categories Meat and Poultry Recipes Pork
Time 3h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
- Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
- Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
- Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 8.5 g, Cholesterol 108.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 5.5 g, Sodium 223 mg, Sugar 1.3 g
STUFFED PORK TENDERLOIN
Stuffed Pork Tenderloin with lemon mushroom stuffing and creamy mushroom sauce.
Provided by strangeinplaces
Time 2h
Yield Serves 4
Number Of Ingredients 0
Steps:
- First, make the stuffing. Melt the butter with the oil in a large non-stick frying pan on medium heat.
- Add the onions and cook for about 10 minutes, stirring occasionally - until the onions are translucent and soft. Add the sage, thyme, lemon juice and lemon zest and stir.
- Turn the heat down a little and gradually add the breadcrumbs, stirring continuously so they absorb the butter and bulk up the mixture. If the breadcrumbs are too dry and there is no more butter to absorb, add a little more butter and melt it in. Transfer the mixture to a bowl and allow to cool.
- Cut a slit about 3/4 of the way into the pork loins, along their full length. Flatten out in order to fill this pocket with the stuffing
- Position the rashers of bacon side-by-side on a lightly greased large baking tray. The idea is that the bacon should be the length of the loin, so 6-8 depending on the sizes. Place the slit tenderloin on top of them. Fill the pocket with the stuffing mixture.
- Close up the loin bit by bit by stretching the bacon and using it to seal up the pork. Try and get the join underneath the loin to keep it closed. Do this all the way along until the pork is wrapped up like a big parcel
- Roast in a preheated oven at 200 degrees for 20-25 minutes, turning over halfway through. The bacon should be just crispy. Leave to rest for 5 minutes before slicing.
- For the sauce:
- Heat the oil and butter in a pan and sautee the mushrooms for about 5 minutes
- Add the white wine, bay leaf & peppercorns and boil rapidly to reduce by half .Add the vegetable stock and cook for a further 5 minutes on a medium heat.
- Stir in the mustard and then the cream. Season well. Simmer gently for 5 minutes. Serve the sauce around the pork
TENDER STUFFED PORK TENDERLOIN
"My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with." - Mary Ann Marino, West Pittsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 476 calories, Fat 27g fat (12g saturated fat), Cholesterol 239mg cholesterol, Sodium 719mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 41g protein.
More about "stuffed antelope loin recipes"
ANTELOPE TENDERLOIN WITH ROSEMARY BALSAMIC REDUCTION
From huntingchef.com
Estimated Reading Time 2 mins
10 BEST ANTELOPE MEAT RECIPES | YUMMLY
From yummly.com
ANTELOPE RECIPES - BROKEN ARROW RANCH
From brokenarrowranch.com
Estimated Reading Time 2 mins
APPLE PIE STUFFED PORK LOIN - THERESCIPES.INFO
From therecipes.info
JALAPENO STUFFED TENDERLOIN - HUNT TALK
From hunttalk.com
STUFFED PORK TENDERLOIN (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
HOW TO COOK ANTELOPE LOIN - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
7 BEST PRONGHORN ANTELOPE RECIPES | WILD GAME CUISINE
From nevadafoodies.com
21 STUFFED PORK RECIPES FOR THOSE TIMES WHEN YOU CAN'T SERVE …
From southernliving.com
10 BEST STUFFED BEEF TENDERLOIN ROAST RECIPES | YUMMLY
From yummly.com
STUFFED VENISON BACKSTRAP | GRILLED VENISON DEER RECIPE
From howtobbqright.com
ANTELOPE ROAST RECIPE - A RANCH MOM
From aranchmom.com
ROASTED STUFFED PORK LOIN - KEVIN IS COOKING
From keviniscooking.com
PRONGHORN ANTELOPE STEAK RECIPE - LIVE WILD EAT WILD
From livewildeatwild.com
ANTELOPE BACKSTRAP RECIPE - A RANCH MOM
From aranchmom.com
WILD GAME RECIPE: BACON-WRAPPED ANTELOPE BACKSTRAP
From news.sportsmans.com
21 BEST EVER STUFFED PORK LOIN RECIPE - SELECTED RECIPES
From selectedrecipe.com
SPICE-RUBBED ANTELOPE LOIN WITH CHESTNUTS, BACON, AND SOUR …
From greatchefs.com
STUFFED PORK LOIN - WILL COOK FOR SMILES
From willcookforsmiles.com
STUFFED PORK TENDERLOIN {EASY AND IMPRESSIVE!} – WELLPLATED.COM
From wellplated.com
STUFFED PORK LOIN - SPEND WITH PENNIES
From spendwithpennies.com
ROASTED PORK LOIN WITH STUFFING RECIPE - THE SPRUCE EATS
From thespruceeats.com
GRANDMA'S STUFFED PORK LOIN - DEVOUR DINNER | BEST PORK TENDERLOIN
From devourdinner.com
BEST STUFFED PORK TENDERLOIN RECIPE - DELISH
From delish.com
MEDITERRANEAN STUFFED PORK TENDERLOIN (RECIPE - NEIGHBORFOOD
From neighborfoodblog.com
STUFFED VENISON LOIN | WILD GAME CUISINE - NEVADAFOODIES | DEER ...
From pinterest.com
STUFFED BEEF TENDERLOIN - OVER THE FIRE COOKING
From overthefirecooking.com
STUFFED PORK LOIN - THE COOKIE ROOKIE® - EASY RECIPES
From thecookierookie.com
ITALIAN STUFFED PORK LOIN MADE EASY - JACKIES JOIE DE VIVRE
From jackiesjoie.com
ITALIAN STUFFED PORK TENDERLOIN - EASY AND IMPRESSIVE MAIN COURSE
From willcookforsmiles.com
PAN SEARED ANTELOPE TENDERLOIN - WILD GAME RECIPES
From nevadafoodies.com
GRILLED ANTELOPE TENDERLOIN |BACON-WRAPPED AND SUCCULENT
From pinterest.com
STUFFED PORK LOIN ROAST - IMMACULATE BITES
From africanbites.com
STUFFED PORK TENDERLOIN WITH CARAMELIZED ONIONS - HEY GRILL HEY
From heygrillhey.com
STUFFED TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
SEARED ANTELOPE LOIN WITH RHUBARB | RECIPE VIDEOS & PICTURES
From greatchefs.com
STUFFED PORK TENDERLOIN WITH APPLE BOURBON GRAVY
From thechunkychef.com
HOW TO COOK ANTELOPE - OUR EVERYDAY LIFE
From oureverydaylife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love