Time 45m Yield 6 Number Of Ingredients 10 Steps:
Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm. In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.
Time 7h25m Yield 8 Number Of Ingredients 10 Steps:
Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes. Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables. Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.
Time 1h30m Yield 8 servings. Number Of Ingredients 13 Steps:
Cut each tenderloin into eight pieces. Flatten each piece to 3/4-in. thickness. In a shallow dish, combine the egg, water and seasonings. Place bread crumbs in another shallow dish. Dip pork into egg mixture, then into bread crumbs. , In a large skillet over medium heat, brown pork in oil for 5 minutes on each side. Transfer to a 13-in. x 9-in. baking dish; keep warm. In the same skillet, saute mushrooms in butter until tender. Stir in the soup, sour cream and broth; pour over pork. , Cover and bake at 325° for 1 hour or until pork is tender.
Time 45m Yield 4 servings Number Of Ingredients 15 Steps:
For the pork tenderloin: Preheat the oven to 425 degrees F. Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin. Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix. Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest. For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed. Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.
Time 40m Yield 2 servings. Number Of Ingredients 13 Steps:
In a large skillet, saute carrot and onion in butter for 2 minutes. Add the pork; brown on all sides. Stir in the broth, lemon juice, lemon zest, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 16-18 minutes or until a thermometer reads 160° and juices run clear. Remove meat and keep warm., Strain pan juices, discarding vegetables and bay leaf. Return 1/4 cup to skillet. Combine flour and cream until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork; sprinkle with parsley.
Time 35m Yield serves 6 Number Of Ingredients 14 Steps:
Trim the tenderloin, pat dry and place on a large plate. Rub the pork tenderloins with the olive oil then season with salt and pepper. In a small bowl mix together the thyme, mustard and brown sugar and rub the mixture evenly over the tenderloins. Let this sit at room temperature for 30 minutes. Preheat the oven to 400°F. Place an oven-safe skillet (like cast iron) over medium-high heat. When the skillet gets hot, add the olive oil and brown the tenderloins well on all sides. When they are nicely browned, add the warm stock and gently scrape the bottom of the pan to deglaze. Transfer the skillet to the middle rack of the oven and bake for 20 minutes. Insert a meat thermometer in the thickest portion of the tenderloin, and when it registers 155°F, it is ready. Remove the meat from the oven, cover loosely with foil, and let stand for 10 minutes (it will continue cooking while resting). When you are ready to serve, slice it on an angle and spoon some of its juices over it. Preheat the oven to 325°F. Bring 4½ cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add the butter and the salt and whisk until the butter is melted. Gradually stir in the polenta–do not add it all at once or you will end up with clumps. Whisk the mixture constantly until the polenta comes to a boil. Cover the pot with a lid, and transfer it to the lower rack in the oven. Bake until the polenta is tender, about 25-30 minutes. Remove the polenta from oven. Meanwhile, carefully uncover the saucepan and whisk the polenta vigorously, scraping bottom of pan to keep any from burning. At that point the polenta should be smooth. Slowly add the Parmesan cheese, whisking constantly until the cheese is melted and the polenta is smooth and thick. Taste and adjust the seasoning. Cover until ready to serve. If necessary, reheat over low heat when ready to serve. Divide the polenta among warmed bowls and top with more Parmesan. Serve at once.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Cut tenderloin into 3/4" slices. In a shallow dish, combine egg, water, rosemary, pepper, and garlic powder. Dip pork slices into egg mixture and then into bread crumbs. In a large skillet over medium heat, brown pork in oil and butter for 5 minutes on each side. Remove pork to a 13x9 baking dish. In the same skillet, combine soup and sour cream; heat through (do not boil). Pour sauce over pork. Cover and bake at 350 degrees for 45 minutes.
Time 1h30m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
Cut each tenderloin into eight pieces. Flatten each piece to 3/4-in. thickness. In a shallow dish, combine the egg, water and seasonings. Place bread crumbs in another shallow dish. Dip pork into egg mixture, then into bread crumbs. In a large skillet over medium heat, brown pork in oil for 5 minutes on each side. Transfer to a 13-in. x 9-in. baking dish; keep warm. In the same skillet, saute mushrooms in butter until tender. Stir in the soup, sour cream and broth; pour over pork. Cover and bake at 325° for 1 hour or until pork is tender.
