Time 1h10m Yield 6 servings Number Of Ingredients 21 Steps:
Preheat the oven to 375 degrees F. Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes. Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes. For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan. Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated. Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce. After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan. Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated. Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.
Time 1h Yield 6 Number Of Ingredients 11 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt. Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate. Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry. Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture. Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest. Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture. Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.
Time 40m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Sprinkle the pork with salt and pepper. In a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the pork all over. Transfer to a foil-lined baking sheet; roast in a 400 degree F oven until the juices run clear when the pork is pierced, about 18 minutes. Transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing. Meanwhile, in the same skillet, heat the remaining oil over medium-high heat. Saute the shallots until softened, about 3 minutes. Add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes. Add the wine and cook until evaporated, stirring and scraping up any brown bits. Add the broth and cook for 5 minutes. Mix the butter with the flour and add to the sauce along with the parsley. Simmer, stirring, until thickened. Stir any juices from the pork into the sauce. Serve with the pork.
Time 1h20m Yield 8 servings. Number Of Ingredients 10 Steps:
In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.
Time 55m Yield 3 servings. Number Of Ingredients 10 Steps:
In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Time 1h Yield 4 Number Of Ingredients 11 Steps:
Gather the ingredients. Slice the pork crosswise, about 3/4- to 1-inch in thickness. With the heel of your hand or a meat tenderizer, gently pound to make the medallions about 1/2-inch thick. In a large skillet or sauté pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-low heat. Saute the onions, stirring frequently until softened. Add the sugar and continue cooking-stirring frequently-for about 15 minutes. Add the mushrooms to the onion mixture, and continue cooking for about 5 minutes or until the mushrooms are tender and golden brown. Remove the onions and mushrooms to a plate and set aside. Sprinkle the pork with the salt and pepper; dredge in the flour. Add the remaining 1 tablespoon of butter and 1 tablespoon of oil to the skillet. Pan sear the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned. Add the wine and broth to the skillet along with the onion and mushroom mixture. Simmer, uncovered, for 2 minutes. Cover and reduce heat to low; cook for about 10 minutes longer. Serve the pork tenderloin with hot cooked rice, potatoes, or pasta.
Time 2h10m Yield 8 to 10 servings Number Of Ingredients 20 Steps:
In a large skillet, heat butter with oil over medium-high heat. Cook mushrooms and onions, stirring occasionally, for about 8 minutes or until liquid is evaporated. Add apple and carrot, cook for 1 minute. Remove from heat. Add bread crumbs, parsley, thyme, sage, salt, pepper. Combine well. Set aside. Cut each tenderloin lengthwise halfway through and open like a book. Place between plastic wrap or waxed paper. Using a meat pounder or rolling pin, pound to generous 1/4-inch thickness. Cut about 7 pieces of kitchen string into 15-inch lengths. Arrange crosswise about 11/2 inches apart in lightly greased roasting pan. Place 1 piece of meat in strings. With hands, press half of the stuffing over meat to cover surface. Top with second piece of meat, placing wide end over thin end of first piece. Tuck thin ends under and press firmly in place. Top with remaining stuffing and meat. Tie strings around roast, trimming any excess. Spread mustard all over roast. Arrange apple slices in lengthwise row on top, sprinkle with salt and pepper. Arrange thyme sprigs over top. Place in preheated 400 degree oven, reduce heat heat to 350 degree. Roast for 1 1/4 to 1 3/4 hours or until meat thermometer registers 160 degrees. Transfer to cutting board and cover with foil. Let stand for 10 minutes. Slice roast and arrange on platter, surround with Pan-Seared Onion and Apples. Cut uncored apples crosswise into scant 1/2-inch thick slices. Discard ends. Repeat with onion. In large skillet, heat 1/2 of the oil over medium heat. Sear apples and onion for 1 to 2 minutes per side or until browned, adding more oil if necessary.
Time 3h Yield 8 serving(s) Number Of Ingredients 21 Steps:
STUFFING: In large skillet, heat butter and oil over medium-high heat; cook mushrooms and onions, stirring occasionally, until liquid is evaporated, about 8 minutes. Add apple and carrot; cook for 1 minute. Remove from heat. Add bread crumbs, parsley, thyme, sage, mustard, salt and pepper; mix well. Set aside. PORK: Cut each tenderloin lengthwise halfway through; open like a book. Place between plastic wrap or waxed paper; using meat pounder or rolling pin, pound to generous 1/4-inch thickness. Cut about 7 pieces of kitchen string into 15-inch lengths; arrange crosswise about 1 1/2 inches apart in lightly greased roasting pan. Place 1 piece of meat on strings. With hands, press half of the stuffing over meat to cover surface. Top with second piece of meat, placing wide end over thin end of first piece; tuck thin ends under and press firmly in place. Top with remaining stuffing and meat. Tie strings around roast, trimming any excess. Spread mustard all over roast. Arrange apple slices in lengthwise row on top; sprinkle with salt and pepper. Arrange thyme sprigs over top. Place in 400°F oven; reduce heat to 350°F and roast until meat thermometer registers 160°F, 1 1/4 to 1 3/4 hours. Transfer to cutting board; tent with foil. Let stand for 10 minutes. You can also make-ahead: Let cool, cover and refrigerate for up to 24 hours. GARNISH: Cut uncored apples crosswise into scant 1/2-inch thick slices. Discard ends. Repeat with onion. In large skillet, heat half of the oil over medium-high heat; sear apples and onion until browned, 1 to 2 minutes per side, adding more oil if necessary. Slice roast and arrange on platter; surround with Pan-Seared Onion and Apples.
More about “pork tenderloin with mushroom stuffing and pan seared onion and apples recipes”
Time 1h Yield 5 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat. Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed. Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish. Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
