Swiss Style Pork Tenderloin Recipes

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PORK TENDERLOIN WITH SWISS CHARD AND POLENTA



Pork Tenderloin with Swiss Chard and Polenta image

This recipe makes enough polenta to refrigerate for later use. As it chills, it becomes firm and sliceable -- perfect for broiling or pan-frying.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Yield Serves 4

Number Of Ingredients 10

4 cups skim milk
6 cups low-sodium chicken broth
1 1/3 cups quick-cooking polenta
Coarse salt and ground pepper
1 pork tenderloin (1 pound), cut into 12 equal slices
1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for dish
2 medium white onions, halved and thinly sliced lengthwise
1 bunch Swiss chard (3/4 pound), stems cut into 1/2-inch pieces and leaves roughly chopped
2 to 3 teaspoons sherry vinegar
2 teaspoons unsalted butter

Steps:

  • In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 25 minutes.
  • Meanwhile, flatten pork pieces into medallions between the palms of your hands. Season pork with salt and pepper. In a large skillet, heat 1 1/2 teaspoons oil over medium-high. Add half the pork and cook until browned on both sides, about 3 minutes total. Transfer to a plate and loosely cover with foil; repeat with 1 1/2 teaspoons oil and pork.
  • Return skillet to heat and add 1 teaspoon oil, onions, chard stems, and cup broth. Cook, scraping up browned bits, until vegetables begin to soften, 5 minutes (reduce heat to prevent burning as needed). Add chard leaves and cook until wilted, about 2 minutes. Add vinegar, 3/4 cup broth, and pork with any accumulated juices; cook until liquid has almost evaporated, 4 minutes.
  • Pour 4 cups polenta into a lightly oiled 8-inch square baking dish; cover with plastic wrap and refrigerate for later use. Stir butter into remaining polenta. Season pork and vegetables with salt and pepper and serve over polenta.

Nutrition Facts : Calories 368 g, Fat 11 g, Fiber 3 g, Protein 33 g

HOT PORK SANDWICHES WITH SWISS AND QUICK FIX RUSSIAN DRESSING



Hot Pork Sandwiches with Swiss and Quick Fix Russian Dressing image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 7m

Yield 4 servings

Number Of Ingredients 6

4 Kaiser rolls, sliced open
12 ounces shredded cooked pork loin
4 thick slices Swiss cheese
1/4 cup ketchup
1/4 cup light sour cream
2 tablespoons finely chopped gherkin pickles

Steps:

  • Preheat broiler.
  • Lay open rolls out on a cookie sheet. Place pork on bottom halves. Top both sandwich halves with Swiss cheese. Place in the broiler until cheese is melted. Meanwhile, in a small bowl, combine ketchup, sour cream and pickles. Mix well to combine. Top sandwiches with dressing just before serving.

SOUTHWESTERN PORK TENDERLOIN



Southwestern Pork Tenderloin image

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

1 pound pork tenderloin, cut into bite-sized cubes
2 teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon dried oregano
1 pinch salt and ground black pepper to taste
¼ cup water
1 tablespoon tomato paste
2 tablespoons vegetable oil
1 green bell pepper, cut into 1-inch pieces
1 jalapeno pepper, sliced, or to taste
1 tomato, coarsely chopped
2 each green onions, sliced
½ cup chopped fresh cilantro

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

SUCCULENT SWISS PORK ROAST WITH CRISPY SKIN



Succulent Swiss Pork Roast With Crispy Skin image

This is one of my favourite forms of Pork. It is very juicy and yet offers lovely golden crisp skin on top! You will need to get a large piece of preferably Pork Neck or a large piece of pork with the skin and fat still attached, NOT a lean pork roast, so not for those watching their weight! Every time I prerpare this type of pork roast guests never fail to praise and make superlative compliments! Try it, it also makes a great and special family meal!

Provided by Switzerland

Categories     Pork

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 large pork neck, 8-10 lbs. with fat and skin attached (do not remove!!)
6 -7 tablespoons Dijon mustard, full grain or 6 -7 tablespoons spicy mustard
1 lime, juice of
salt, to taste
ground black pepper, to taste
Season-All salt, to taste (or preferably Knorr-Aromat)
3 tablespoons dried oregano leaves
2 tablespoons dried thyme leaves
2 tablespoons dried marjoram
1 1/2 tablespoons dried rosemary
1 cup water
3 tablespoons extra virgin olive oil
1/2 cup water
1/2 cup half-and-half
1/3 cup extra dry vermouth or 1/3 cup dry white wine

Steps:

  • Pre-heat oven 375°F.
  • Wash the entire piece of pork under running water (both sides).
  • Place meat skin side up in a large roasting pan.
  • Cut the top skin with a very sharp knife just up to the beginning of the layer of fat in a criss-cross diamond pattern (just like a baked ham), but not all the way to the meat.
  • Generously apply the mustard on both sides all over the roast including the skin.
  • Squeeze and evenly apply the juice of half a lime per side of the roast.
  • Sprinkle the salt. pepper, season-all and all the dried herbs evenly on both sides of the roast.
  • Turn roast so the skin faces upward in the roasting pan.
  • Pour 1 cup water into bottom of pan (not on the roast).
  • Drizzle olive oil evenly over the top of the roast.
  • Place roast into hot oven and cook 1 3/4 hours or until juices flow clear when center of roast is pieced (meat must be done, not pink!).
  • Remove roast from pan and start slicing including the crisp-golden skin into 1/4 inch pieces. Keep warm!
  • For Gravy/Sauce:.
  • Take pan drippings and add 1/2 cup water, 1/2 cup Half and Half, 1/3 cup extra dry vermouth or dry white wine and scrape bottom of pan to mix well!
  • Season with salt, pepper and season-all to taste. Pour into gravy boat and serve hot with pork roast. Bon Appetit!

Nutrition Facts : Calories 110.7, Fat 10, SaturatedFat 2.5, Cholesterol 7.5, Sodium 179, Carbohydrate 5.4, Fiber 2.4, Sugar 0.7, Protein 1.7

SWISS-STYLE PORK TENDERLOIN



Swiss-Style Pork Tenderloin image

I enjoyed this simple and delicious pork cutlet dish, (Zuri G'schnetzlets), in Switzerland in a home near Zurich. It was one of the few times I enjoyed a meal so much that I insisted on the recipe. Traditionally it's served on a bed of steaming hash browns.

Provided by Ruth's Chris

Categories     Swiss Recipes

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 medium onion, chopped
1 clove garlic, minced
1 cup white wine
1 cup heavy whipping cream
1 cube chicken bouillon
1 pound pork tenderloin, sliced into1/2-inch cutlets
salt and ground black pepper to taste

Steps:

  • Heat butter over medium-high heat in a large pan. Add onion and garlic; cook and stir until onion is semi-translucent, about 5 minutes. Reduce heat to medium-low and stir in wine, heavy cream, and bouillon.
  • Heat a separate pan over medium-high heat. Season pork with salt and pepper. Sear pork slices in the hot pan, about 2 minutes per side. Transfer pork to cream sauce.
  • Let pork simmer in sauce until slightly pink in the center, 10 to 12 minutes. An instant-read thermometer should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 420.4 calories, Carbohydrate 6.4 g, Cholesterol 145.8 mg, Fat 30.5 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 18.3 g, Sodium 432.8 mg, Sugar 1.8 g

SWISS PORK STEAK



Swiss Pork Steak image

I always have pork in the freezer. One day I was hungry for swiss steak and was out of beef, I fixed it with pork instead of beef. True comfort food served over mashed potatoes or rice yummmmm. We really like it..hope you do too!!

Provided by Country Cook in Okl

Categories     One Dish Meal

Time 1h30m

Yield 2 steaks, 2 serving(s)

Number Of Ingredients 13

2 pork steaks
3/4 cup onion
3/4 cup green bell pepper
1 stalk celery
1 (15 ounce) can diced tomatoes
1/2 cup low sodium beef broth
1 (8 ounce) can mushrooms (optional)
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder
1 1/2 cups flour
3 tablespoons oil (I use bacon fat)

Steps:

  • Wash pork to remove bone crumbs. Pat and partially dry steaks with paper towel,but leave moist enough for flour mixture to adhere to meat.
  • Combine salt,pepper and garlic powder with flour.
  • Push steak into flour mixture with hands making sure to coat both sides well. Let sit while oil is heating in pan.
  • Add oil to pan and brown steak on both sides,remove from pan when golden and let drain on paper towel.
  • Add green pepper,onion and celery to pan and lightly brown.
  • Add tomatoes,beef stock,worcestershire (and drained mushrooms if using) to skilet and boil for about three minutes.
  • Reduce heat to a simmer and return pork steak to pan.
  • Cook slow until meat is tender and broth has thickened. May be thickened with cornstarch and water if you like.
  • Serve over mashed potatoes or rice.
  • I also have made this for my picky eater by adding a can of cream of mushroom soup.

Nutrition Facts : Calories 771.4, Fat 28.4, SaturatedFat 5.2, Cholesterol 66.6, Sodium 708.1, Carbohydrate 95.4, Fiber 7.7, Sugar 12.9, Protein 34.1

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