PORK TENDERLOIN WITH RASPBERRY SAUCE
Here's an easy, elegant dinner that's perfect for special occasions. The colorful fruit sauce adds just the right amount of sweetness to moist and tender pork.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut tenderloin into eight pieces; flatten each piece to 1-in. thickness. Sprinkle cayenne on both sides if desired. In a large skillet, cook pork over medium heat for 3-4 minutes on each side or until no longer pink., Meanwhile, in a small saucepan, combine the preserves, vinegar, ketchup, soy sauce and horseradish. Add garlic; cook 1 minute longer. Simmer, uncovered, for 3 minutes, stirring occasionally. Serve with tenderloin; garnish with raspberries if desired.
Nutrition Facts : Calories 204 calories, Fat 6g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 147mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 23g protein.
PORK CHOPS WITH RASPBERRY SAUCE
Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce ... heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My husband can't wait to have it again.
Provided by Robin Seidel
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
- Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
- In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.
Nutrition Facts : Calories 113.3 calories, Carbohydrate 14.9 g, Cholesterol 7.6 mg, Fat 6.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 2.3 g, Sodium 166.9 mg, Sugar 13.4 g
BEST BALSAMIC MARINATED PORK TENDERLOIN
Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.
Provided by maryjmohler
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 6h45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
- Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
- While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.
Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g
PORK MEDALLIONS WITH RASPBERRY-BALSAMIC SAUCE
When I entertain, I prefer spending time with company to being holed up in the kitchen. This fast entree lets me serve a spectacular dinner with almost no hassle. -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Flatten pork to 1/2-in. thickness; sprinkle with garlic powder., In a large skillet over medium heat, cook pork in oil for 3-5 minutes on each side or until no longer pink. Remove and keep warm. Add the jam, vinegar and mustard to the pan. Cook and stir for 2-3 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 271 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 107mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 23g protein.
CRUST PORK TENDERLOIN WITH RASPBERRY BALSAMIC VINEGAR SAUCE
I made pork tenderloins long time ago, I thought I need feed my husband something different, so I made tenderloin tonight. We also can make sandwich from left over. It was delicious!
Provided by SunLi
Categories Pork
Time 50m
Yield 2 Pieces, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Marinate the pork tenderloin with olive oil,balsamic vinegar,soy sauce,steak seasoning,rosemary,thyme,parsley,garlic in big sandwich bag,about 1-2 hours.
- Preheat oven to 425 degrees F.
- Place pork tenderloin to a shallow cooking sheet,press bread crumbs onto all sides of meet,about 1/4 inch thick.
- Bake about 40 minutes until no pink when pork is cut,let pork rest about 10 minutes ,then cut to slices to serve.
- For the raspberry balsamic vinegar sauce:.
- Put the skillet on medium heat,melt butter.
- Brown the flour to the melt butter.
- Add the balsamic vinegar, soy sauce,raspberry jam,water to flour mixture until sauce thick and smooth.
- Add pepper and salt to taste.
Nutrition Facts : Calories 883.3, Fat 44.2, SaturatedFat 10.9, Cholesterol 163.4, Sodium 2243.5, Carbohydrate 61, Fiber 3.8, Sugar 15.3, Protein 57.9
PEPPERCORN CRUSTED PORK TENDERLOIN WITH BALSAMIC CREAM SAUCE
This recipe from the Dairy Farmers of Canada is absolutely yummy and can be easily divided in half to serve fewer people. Serve with mashed potatoes or buttered egg noodles to take advantage of the delicious sauce.
Provided by Irmgard
Categories Pork
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F and line a baking sheet with foil.
- Place the peppercorns in a small bag and using a meat mallet, crush the peppercorns coarsely and set aside.
- In a small skillet, melt the butter over medium heat.
- Add the shallots, garlic and parsley and saute for 3 minutes or until softened; let cool slightly.
- Stir in the breadcrumbs and peppercorns.
- Place the pork tenderloins on the baking sheet and press the shallot mixture along the top and sides of each tenderloin.
- Roast in the oven about 20 minutes or until a meat thermometer inserted in reaches 155 degrees F.
- Let stand for 5 minutes before slicing.
- To make the sauce, whisk together the cream, stock, vinegar, sugar, flour and thyme.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce the heat and simmer, stirring occasionally, for about 10 minutes or until reduced to about 1-1/2 cups.
- Spoon the sauce onto the individual plates and serve the sliced pork tenderloin on top.
Nutrition Facts : Calories 148.7, Fat 10, SaturatedFat 6.1, Cholesterol 31.5, Sodium 132.2, Carbohydrate 13, Fiber 0.3, Sugar 4.8, Protein 2.5
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