Recipe Tag: Pork Tenderloin

In a large skillet heat 1 teaspoon of the olive oil over medium-high heat. Add the shiitaki mushrooms and, tossing frequently, sauté until they turn a dark roasted brown.

While the mushrooms are cooking heat the other teaspoon of oil in a medium skillet over medium heat. Add the minced shallots and cook gently stirring frequently until they are soft and translucent. Add the cranberries, port, chicken stock, salt, pepper and maple syrup.

Increase the heat slightly and cook until all but about 1 tablespoon of the liquid has evaporated. Remove from the heat and set aside to cool.

When the mushrooms are done fold them into the cranberry mixture. Add the rosemary and toss until well blended. Refrigerate at least 30 minutes.

Preheat the oven to 400°F.

While the stuffing is cooling trim the pork tenderloin of all excess fat. Stuff the pork loin using about 3/4 of the cranberry/shiitaki mixture.

Place a large non-stick skillet in the oven to heat. After about ten minutes lightly spray with olive oil and add the pork loin to sear. This will require turning about every 4 minutes for the first 15 so as to sear the outside well.

While the pork is roasting place the remaining cranberry/shiitaki mixture in a non-reactive sauce pan with the tawny port and 1/4 cup chicken stock over medium heat. When the sauce is simmering reduce the heat to medium-low. As the sauce reduces ad the water about 2 tablespoons at a time.

While the sauce is cooking place the 2 teaspoons of cornstarch in the remaining 1/4 cup chicken stock and stir well until blended. Set aside.

The roast will take about 45 minutes to cook to an internal temperature of 160°F. Remove to a cutting board to rest for about 3 – 5 minutes.

While the meat is resting increase the heat under the sauce to medium and add the cornstarch/chicken stock mixture. Stir well to blend and thicken the sauce.

Cut the pork loin into 6 slices of equal thickness. These will be about 1 – 1 1/2 inches thick. Remove the trussing twine as you slice.

Serve over Mashed Potatoes with the thickened sauce.

Place the molasses, tomato paste, salt, vinegar and paprika in a medium-sized bowl (one large enough to hold the pork tenderloin) and whisk until smooth.

Add the pork tenderloin and toss to coat well. Let marinate for at least an hour – overnight is best.

When ready to cook place a large skillet in the oven and preheat to 400°F.

When the pan is hot add the olive oil and then the pork.

Roast for about 20 minutes. Turn every five minutes or so.

Let rest for about two minutes before carving.

Place the tomatoes, chicken stock, white wine, orange juice, olive oil, garlic, bay leaves, salt and thyme in a medium non-reactive sauce pan.

Heat the sauce over medium until boiling and then reduce the heat to simmer. Cook, simmering slowly, for one hour. Stir occasionally using your wooden spoon to make sure that the tomatoes are completely broken into small pieces. Be careful to not crush the garlic clove as it will be removed.

Remove the sauce from the stove and let cool for about ten minutes. Remove the garlic cloves and the bay leaves and then puree using a stick blender. Force the sauce through a fine mesh sieve.

Preheat oven to 375°F. Place a large grill pan in the oven.

Sprinkle fresh ground black pepper to taste over the pork tenderloin.

Spray the grill pan lightly with olive oil. Place the seasoned tenderloin in the grill pan and return the pan to the oven. Cook for about 8 minutes and turn. Cook for another 8 – 10 minutes until the meat is just done. (You can use an instant thermometer to check for a temperature of 140 – 145°F.)

Remove the tenderloin from the oven and allow it to stand about 2 – 3 minutes on the counter before slicing.

Place a large skillet in the oven and preheat to 375°F.

Place the olive oil in small non-stick skillet over medium heat. Add the paprika and ground cumin and cook, stirring frequently. Let the olive oil bubble just a bit but do not overheat or the spices will burn. After cooking for about 5 minutes remove from the heat and set aside to cool.

While the paprika mixture is cooling add the orange zest, milk and pepper to the mayonnaise. Stir well and add the cooled paprika and oil mixture. Stir well until well blended and place in the refrigerator.

Spray the preheated pan lightly with olive oil. Place the pork tenderloin in the hot pan and return it to the oven. While the pork is cooking, stir together the orange juice and maple syrup.

Turn the pork about every two minutes so that it sears on each side. After it has cooked for about ten minutes, add the orange juice mixture to the pan.

Cook for about 7 – 10 minutes more and remove the pork to a cutting board. While the pork is resting place the skillet over medium-high heat and reduce the remaining sauce to about 1/4 cup.

Slice the meat and place on plates. Top with the orange sauce and then about 1 1/2 tablespoons of the paprika mayonnaise.

Place a large skillet in the oven and preheat to 375°F. (Or prepare the grill.)

Place the olive oil in a large skillet over medium high heat.

Add the sliced onions and salt. Cook, stirring frequently, until the onions are completely browned and limp.

When the oven is ready sprinkle the pork with pepper. Spray the pan in the oven with oil and add the pork tenderloin.

Cook, turning at least twice, for about 15 to 17 minutes. Remove from the oven and let rest about 2 minutes.

Slice and serve topped with the caramelized onion.

Place a large skillet in the oven and preheat the oven to 400F.

Place the ginger, garlic, tangerines, mustard, salt, and pepper in a blender or mini-chopper.

Blend until smooth. Pass the sauce through a sieve, using a rubber spatula to force it through the sieve. (You can skip this step but it will result in a much smoother sauce.) Set aside.

When the oven comes to temperature, add the olive oil to the skillet and swirl to coat the pan. Add the tenderloin and grind the black pepper over it liberally.

Roast for 12 minutes, turning the tenderloin twice.

Place the cooked tenderloin on a warm plate or a cutting board to rest while you finish cooking the sauce.

Deglaze the skillet with the white wine, add the sauce, and cook over high until the sauce is reduced by about half.

Remove the skillet from the heat, add the butter, and stir until the butter is melted.

Slice the pork and serve after drizzling the sauce over the sliced pork.

Place a large skillet in the oven and preheat to 425°F.

When hot spray the pan with olive oil. Sprinkle the pork with salt and place in the pan. Cook for about 15 minutes turning frequently to sear the meat on the outside.

Remove from the oven when cooked and let rest for about 2 minutes. Slice and serve topped with the 3 tablespoons sauce per serving.

Place the poblanos in the oven and set the temperature to 325°F. Let them roast for 20 minutes. Remove and place in a paper bag. When cool, peel and seed. Dice the peppers.

Place the olive oil in a skillet over medium-high heat. Add the onions and cook for about 10 minutes, stirring frequently. Add the peppers, cumin, chicken broth and salt. Cook for about 20 minutes until the liquid is reduced by half.

Using a blender or mini-chopper, puree the pepper & onion mixture until smooth. Return it to the pan and add the goat cheese. Whisk it in as it melts until the sauce is smooth.

Place a large skillet in the oven and preheat to 425°F. When the oven comes to temperature, spray the pan lightly with oil and place the pork tenderloin in the pan. Roast for about 7 minutes and turn the tenderloin over. Roast, turning about every 5 minutes, for a total of about 20 minutes.

Remove the tenderloin from the oven, slice, and serve topped with the sauce.