Time 29m Number Of Ingredients 14 Steps:
Slice both pork tenderloins into equal pieces approximately 2″ wide. Pat each piece dry with a paper towel. Season with salt and pepper. Heat oil in a large cast-iron skillet or large non-stick pan over medium-high heat and add slices of pork to the pan once hot. Cook for 2-3 minutes per side until they are golden brown. Set aside. Melt butter and add onions and mushrooms. Cook for 5-7 minutes until tender. Add minced garlic and cook for 30-60 seconds until fragrant. Add flour and coat onion, mushrooms, and garlic. Slowly add chicken broth while continuously stirring until smooth. Add Worcestershire sauce, and all seasonings and bring to a simmer for 5 minutes. If the gravy does not thicken, add together cornstarch and cold water together in a small dish. Add it to the pan over high heat and stir. Once you have reached the desired consistency, add pork back to the pan and allow it to warm before serving.
Time 20m Yield 4 servings. Number Of Ingredients 6 Steps:
Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.
Time 30m Yield 2 servings. Number Of Ingredients 13 Steps:
Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.
Time 55m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 375°F. Melt butter in large frying pan and add the sliced onions and sauté until softened, about 2 minutes. Stir in brown sugar, vinegar, raisins or apricots and salt and pepper to taste and cook until the onions are tender and glazed, about 3 minutes. Arrange the pork tenderloins in an oiled roasting pan just large enough to hold them comfortably. Spoon the glazed onions over the pork. Roast the pork until browned on the outside and just faintly pink in the center, about 45 minutes. An instant-read thermometer inserted into the pork should read 155-160°F. Transfer the pork tenderloins to a carving board, cover loosely with aluminum foil, and let stand for 5 minutes. Slice and serve on warmed individual plates with the glazed onions.
Time 30m Yield 4 Number Of Ingredients 6 Steps:
Season the pork with salt and black pepper. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet. Add the onion to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the honey, mustard and soup and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and soup mixture with the potatoes.
Time 40m Number Of Ingredients 13 Steps:
Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate. Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste. Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.
Time 30m Yield 4 Number Of Ingredients 6 Steps:
Season the pork with salt and black pepper. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet. Add the onion to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the honey, mustard and soup and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and soup mixture with the potatoes.
Time 17m Yield 1 tenderloin, 3 serving(s) Number Of Ingredients 15 Steps:
Remove the silver skin from the tenderloin: slip a paring knife between the silver skin and the muscle fibers. Angle the knife slightly upward and use a gentle back-and-forth sawing action. Slice the tenderloin into 1"-thick slices. Smack each slice with the flat of your chef’s knife once or twice, to flatten them to about 3/4" thick. Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate. Mix cinnamon, cloves, cayenne and brown sugar in small bowl; set aside. Heat oil in pan in which pork was cooked over medium heat, swirling to distribute. Add onion; sauté until softened and starting to color, about 2 minutes. Add spice mixture, sherry, and vinegar; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high and add broth, raisins, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes. Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.
Time 30m Yield 4 Number Of Ingredients 6 Steps:
Season the pork with salt and black pepper. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet. Add the onion to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the honey, mustard and soup and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and soup mixture with the potatoes.
Time 30m Yield 4 Number Of Ingredients 6 Steps:
Season the pork with salt and black pepper. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet. Add the onion to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the honey, mustard and soup and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and soup mixture with the potatoes.
Time 30m Yield 4 Number Of Ingredients 6 Steps:
Season the pork with salt and black pepper. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet. Add the onion to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the honey, mustard and soup and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and soup mixture with the potatoes.
Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
Place pork slices on a flat surface. Pound meat lightly with a mallet and sprinkle with salt and pepper. Heat oil in a nonstick skillet large enough to hold the slices in one layer. When oil is very hot, add meat and cook over moderately high heat for 5 minutes or until brown. Turn slices and cook for about 5 minutes more. Reduce heat and continue cooking about 2 minutes longer. Turn slices occasionally. Transfer meat to a warm serving dish and keep warm. Pour off most of the fat from skillet. Add onions and red peppers. Cook, stirring, until peppers are wilted, about 5 minutes. Add garlic and cook, stirring, briefly. Add broth, cumin, bay leaf, salt and pepper. Cover and simmer 5 minutes. Remove and discard bay leaf. Place mixture in a food processor or blender. Add butter and lemon juice and pulse to blend to a fine texture. Return mixture to skillet and add pork slices with their drippings. Bring to a simmer and serve immediately. Sprinkle with coriander.
