Tenderloin Of Pork Hongroise With Crab Risotto And Tri Pepper Sauce Recipes

PORK TENDERLOIN WITH HORSERADISH SAUCE

Pork Tenderloin with Horseradish Sauce image

"This delicious match receives rave reviews each time I make them and I've shared the recipes with numerous fans," writes Ann Berger Osowski from Orange City, Florida. "They're very versatile; the pork can be served hot or cold and the sauce can also be used as a zesty dip for fresh veggies."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/2 teaspoon steak seasoning
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 pork tenderloin (3/4 pound)
2 garlic cloves, peeled and quartered
1 teaspoon balsamic vinegar
1 teaspoon olive oil
HORSERADISH SAUCE:
2 tablespoons fat-free mayonnaise
2 tablespoons reduced-fat sour cream
1 teaspoon prepared horseradish
1/8 teaspoon grated lemon zest
Dash salt and pepper

Steps:

Preheat oven to 350°. In a small bowl, combine the steak seasoning, rosemary and thyme; rub over meat. Using the point of a sharp knife, make eight slits in the tenderloin. Insert garlic into slits. Place meat on a rack in a foil-lined shallow roasting pan. Drizzle with vinegar and oil., Bake, uncovered, until a thermometer reads 145°, 30-40 minutes. Let stand for 10 minutes before slicing. Meanwhile, combine the sauce ingredients; chill until serving. Serve with pork.

Nutrition Facts : Calories 258 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 450mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

HAWAIIAN PORK TENDERLOIN

Hawaiian Pork Tenderloin image

Very simple, yet elegant for guests. Kids love how sweet it is. Perfect complements are rice and baked yams.

Provided by Jill Lichtenwalner

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds boneless pork tenderloin
½ cup brown sugar
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon ground black pepper
¼ cup pineapple preserves
1 onion, sliced
1 orange bell pepper, cut into long strips
1 red bell pepper, cut into long strips
½ (15 ounce) can mandarin oranges, drained and juice reserved
1 (8 ounce) can crushed pineapple, drained and juice reserved

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place pork tenderloin in a shallow 9x13-inch; sprinkle with brown sugar, chili powder, garlic powder, and black pepper. Spread pineapple preserves over tenderloin. Arrange onion, orange bell pepper, and red bell pepper on and around tenderloin. Mix reserved juice from mandarin oranges and crushed pineapple in a small bowl; pour in at least 1/2 cup reserved juice.
Bake in the preheated oven until tenderloin is no longer pink in the center, 45 to 60 minutes. Spoon mandarin oranges and pineapple over tenderloin in the last 20 minutes of cooking. An instant-read thermometer inserted into the thickest part of pork should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 223.6 calories, Carbohydrate 31.4 g, Cholesterol 49 mg, Fat 3 g, Fiber 1.6 g, Protein 18.5 g, SaturatedFat 1 g, Sodium 55.6 mg, Sugar 27.5 g

PORK TENDERLOIN RISOTTO BAKE

Pork Tenderloin Risotto Bake image

Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times. From Canadian Living Magazine.

Provided by Irmgard

Categories One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons extra virgin olive oil
1 onion, chopped
2 garlic cloves, minced
3 cups mixed mushrooms, sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups arborio rice
4 cups chicken stock
3/4 cup white wine
1 cup frozen peas
3/4 cup parmesan cheese
2 pork tenderloin, 1-1/2 pounds total
1 teaspoon dried rosemary, crumbled
2 cups fresh breadcrumbs
1/4 cup pine nuts, toasted
2 tablespoons fresh parsley, chopped
3 tablespoons butter, melted

Steps:

In a large saucepan, heat 1 tablespoons of the oil over medium heat.
Fry the onion, garlic, mushrooms and 1/4 teaspoons each of the salt and pepper, stirring occasionally, until softened and the mushroom liquid is evaporated, about 5 minutes.
Add the rice and stir to coat the grains.
Add the stock and wine and bring to a boil.
Cover and reduce the heat to low; cook, stirring once, until the rice is almost tender, about 10 minutes.
Add the peas and parmesan cheese.
Scrape into a 13" x 9" baking dish.
Meanwhile, cut the pork into 2" thick slices.
With a meat mallet, pound to 1/4" thickness. Sprinkle both sides with rosemary and the remaining salt and pepper.
In a skillet, heat the remaining oil over medium-high heat and brown the pork.
Arrange on top of the risotto.
To make the topping, stir together the bread crumbs, pine nuts and parsley, then drizzle with the butter, tossing to combine.
Sprinkle over the pork.
Cover with foil and bake in a 375 degree F oven for 20 minutes.
Uncover and bake until the topping is golden, about 10 minutes.

Nutrition Facts : Calories 438.7, Fat 15.5, SaturatedFat 5.6, Cholesterol 23.3, Sodium 589.5, Carbohydrate 56.8, Fiber 3.8, Sugar 5.1, Protein 13.5

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