Time 55m Yield 6 Number Of Ingredients 3 Steps:
Preheat oven to 425 degrees F (220 degrees C). Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick. Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices.
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 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 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.
More about “easy creamy pork tenderloin recipes”
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.
