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 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 1h20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F. Heat oil in heavy large ovenproof skillet over high eat. Add pork and brown on all sides, turning frequently. Transfer skillet with pork to oven and roast pork until cooked through, about 20 to 30 minutes. Meanwhile, melt butter in heavy large skillet over medium heat. Add onion and shallot and sauté 3 minutes. Add wine and boil until liquid is reduced by half, stirring occasionally, about 5 minutes. Add both stocks and boil until liquid is reduced to 6 tablespoons, stirring frequently, about 13 minutes. Add whipping cream and boil until sauce is reduced to 1 cup, stirring frequently, about 7 minutes. Mix in fresh lime juice. Season sauce to taste with salt and pepper. Cut pork diagonally into 1/4-inch-thick slices. Spoon sauce onto plates. Fan pork atop sauce and serve.
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 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Cut pork into 1 inch slices and flatten to 1/2 thickness. Place sliced pork on a greased/oiled baking sheet. Brush oil over top of sliced pork. Sprinkle sliced pork with 1 teaspoon sesame seeds (optional). Broil 4-6 inches from the heat for 3-5 minutes; turn and sprinkle remaining sesame seeds (optional). Broil 3-5 minutes longer or until meat juices run clear. Meanwhile, in a saucepan, saute garlic in butter for 1 minute. Stir in milk and cream cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives. Serve over pork. Great accompanied with buttered noodles or roasted potatoes.
More about “pork tenderloin with cream sauce recipes”
Time 45m Yield 4 servings. Number Of Ingredients 12 Steps:
Preheat oven to 425°. Sprinkle pork with the herbes de Provence, salt and pepper. In a large ovenproof skillet, brown pork in 1 tablespoon butter on all sides. Bake 18-22 minutes or until a thermometer reads 145°. Remove pork from skillet and keep warm. Let meat stand for 5 minutes before slicing. , Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Remove from pan and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme. , Remove from heat. Add brandy; cook over medium heat until liquid is almost evaporated, stirring to loosen browned bits from pan. Add cream and nectar; cook and stir until slightly thickened. Slice pork; serve with pears and cream sauce.,
