Pork Tenderloin Flambe With Pears Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK TENDERLOIN WITH FRESH PEARS



Pork Tenderloin with Fresh Pears image

Fresh pears bring out the sweetness of this tender roasted pork tenderloin.

Provided by Hy-Vee Monthly Ad

Yield 6

Number Of Ingredients 13

3 tbsp. of Gustare Vita olive oil
3 clove(s) of garlic
1 tbsp. of fresh sage
1 (1-1/4-lbs.) Hormel Always Tender fresh pork loin
2 medium yellow onions
3 bosc pears
2 tbsp. of Hy-Vee salted butter
2 tbsp. of Hy-Vee all-purpose flour
1.5 c. of Hy-Vee 33%-less-sodium chicken broth
0.75 c. of pear nectar
0 Hy-Vee salt
0 Hy-Vee ground black pepper
0 Fresh cranberries

Steps:

  • 1. Preheat oven to 425 degrees. Pat pork dry with paper towels. Combine oil, garlic, and sage in a medium bowl. Brush half of the oil mixture on pork. Toss onions and pears with remaining oil mixture.
  • 2. Brown pork on all sides in a large skillet on medium-high heat. Transfer pork to a rimmed baking pan. Roast for 10 minutes. Add onion and pear mixture to pan. Roast for 15 to 20 minutes more or until meat thermometer reaches 145 degrees. Tent pork with foil and let stand for 10 minutes.
  • 3. Prepare sauce while pork is standing. Melt butter in skillet over medium-high heat. Whisk in flour until smooth. Add broth and nectar. Cook until thickened and bubbly. Cook for 1 minute more.
  • 4. Serve pork with onions and pears. Drizzle sauce over pork. Garnish with cranberries and sage, if desired.

Nutrition Facts : Calories 300, Fat 13g, SaturatedFat 4.5g, TransFat 0g, Cholesterol 60mg, Sodium 310mg, Carbohydrate 25g, Fiber 4g, Sugar 15g, Protein 20g

PORK WITH PEARS



Pork with pears image

A simple yet stunning recipe that combines well known flavours to create an exquisite dish

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 6

1 tbsp sunflower oil
2 red onions , roots trimmed and cut into eighths
2 large pears , quartered and cored (leave the skin on)
few sprigs rosemary , leaves roughly chopped
4 pork steaks, about 175g/6oz each, trimmed of excess fat
50g blue cheese , cubed

Steps:

  • Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 mins or until just starting to caramelise.
  • Heat grill to high. Season the pork, then arrange among the veg and fry for 5 mins, turning halfway until golden and cooked through. Scatter with the remaining rosemary and the cheese, grill until the cheese starts to melt, then serve.

Nutrition Facts : Calories 334 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 0.68 milligram of sodium

SOUTHWESTERN-STYLE ROTISSERIE PORK TENDERLOIN RECIPE



Southwestern-Style Rotisserie Pork Tenderloin Recipe image

This rotisserie pork loin recipe has a great Southwestern kick. This dish is best complemented by a side of grilled vegetables.

Provided by Derrick Riches

Categories     Entree

Time 2h50m

Yield 4

Number Of Ingredients 8

2 whole pork tenderloins , about 1 1/2 pounds (700 grams)
2 garlic cloves, crushed
1 tablespoon (15 milliliters) vegetable oil
5 teaspoons (25 milliliters) chili powder
1 1/2 teaspoons (7.5 milliliters) ground cumin
1/2 teaspoon (2.5 milliliters) onion powder
1/2 teaspoon (2.5 milliliters) salt
1/2 teaspoon (2.5 milliliters) black pepper

Steps:

  • Gather the ingredients.
  • Place tenderloins in a resealable plastic bag.
  • Combine remaining ingredients-crushed garlic cloves, oil, chili powder, cumin, onion powder, salt, and pepper-and pour into bag.
  • Coat tenderloins entirely with the mixture. Seal bag and refrigerate for 2 to 12 hours.
  • Follow grill instructions to place tenderloins securely on the spit.
  • Turn on rotisserie and grill roasts over indirect heat for 30 minutes or until internal temperature is 145 F/62 C.
  • Let the meat rest 8 to 10 minutes before slicing.

Nutrition Facts : Calories 297 kcal, Carbohydrate 3 g, Cholesterol 124 mg, Fiber 1 g, Protein 45 g, SaturatedFat 3 g, Sodium 486 mg, Sugar 0 g, Fat 11 g, ServingSize Serves 4, UnsaturatedFat 0 g

ROASTED PORK LOIN AND PEARS



Roasted Pork Loin and Pears image

A simple fall roast, this pork loin cooks on a bed of pears and shallots fragrant with fresh thyme. Serve alongside a lighty dressed arugula salad, if you like.

Time 1h35m

Yield Serves 6 to 8

Number Of Ingredients 7

1 (2.0-pound) boneless pork loin roast, tied
2 tablespoons extra-virgin olive oil, divided, plus more for the parchment paper
3 tablespoons roughly chopped fresh thyme or lemon thyme, divided
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
5 assorted ripe but firm pears, halved and cored
1/2 pound shallots (about 8), roughly chopped

Steps:

  • Preheat the oven to 400°F.
  • Rub pork all over with 1 1/2 teaspoons of the oil, and season with 1 1/2 tablespoons of the thyme, salt and pepper.
  • In a large bowl, toss together pears, shallots, remaining 1 1/2 tablespoons oil and 1 1/2 tablespoons thyme.
  • Arrange pear mixture in a 9x13-inch baking dish or roasting pan.
  • Place pork, fat-side up, on top. Roast until an instant-read thermometer inserted into the thickest part of the meat reads 145°F, about 1 hour.
  • Let pork rest for 15 minutes, then carefully remove the twine and thinly slice pork. Arrange slices over pears and shallots on a large platter and drizzle with pan juices.

Nutrition Facts : Calories 330 calories, Fat 13 grams, SaturatedFat 3.5 grams, Cholesterol 70 milligrams, Sodium 400 milligrams, Carbohydrate 26 grams, Protein 30 grams

HERB-ROASTED PORK TENDERLOIN WITH PEARS



Herb-Roasted Pork Tenderloin with Pears image

Caramelized seasonal fruit and fresh thyme give allure to an all-American staple.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 6

2 pork tenderloins (about 1 1/2 pounds total), excess fat and silver skin removed
2 garlic cloves, thinly sliced
1 tablespoon fresh thyme, minced
Coarse salt and ground pepper
1 tablespoon olive oil
4 Bartlett pears, quartered and cored

Steps:

  • Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
  • Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.

Nutrition Facts : Calories 317 g, Fat 9 g, Fiber 5 g, Protein 34 g

PORK CHOPS WITH SLICED PEARS



Pork Chops with Sliced Pears image

Pear slices make a satisfying alternative to apples in this down-home pork chop dish. Dress up the easy entree even further by adding a hint of brown sugar for sweetness. -Kathy Stooksbury, Aiken, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 5

1 can (15 ounces) pear halves
6 bone-in pork chops (3/4 inch thick)
3 tablespoons butter
1/3 cup packed brown sugar
1 teaspoon prepared mustard

Steps:

  • Drain pears, reserving the juice; cut pears into slices and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 470 calories, Fat 24g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 138mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 36g protein.

PORK TENDERLOIN WITH PEAR CREAM SAUCE



Pork Tenderloin with Pear Cream Sauce image

Pork's mild taste goes well with sweet flavors and many seasonings. Here, I've teamed it with both-luscious pears and a refreshing herb blend.-Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 pork tenderloin (1 pound)
1 tablespoon herbes de Provence
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter, divided
4 medium pears, peeled and sliced
1 tablespoon sugar
4 shallots, chopped
1-1/4 teaspoons dried thyme
1/4 cup pear brandy or pear nectar
1 cup heavy whipping cream
1/3 cup pear nectar

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.,

Nutrition Facts : Calories 605 calories, Fat 38g fat (22g saturated fat), Cholesterol 175mg cholesterol, Sodium 451mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 6g fiber), Protein 26g protein.

HASSELBACK HERB ROASTED PORK TENDERLOIN WITH PEARS



Hasselback Herb Roasted Pork Tenderloin with Pears image

Looking to impress at your next dinner party? This herb roasted pork tenderloin with pears is the jaw-dropping main dish you need.

Provided by Meghan Yager

Categories     Pork

Time 40m

Number Of Ingredients 12

2 lbs pork tenderloin, trimmed of any fat
2 cloves garlic, sliced very thin
1 Tbsp fresh thyme leaves, plus 3 sprigs, divided
Salt
Freshly ground black pepper
1 Tbsp olive oil
2 Bartlett pears, quartered and cored
2 tsp cold water
1 tsp cornstarch
2 sprigs fresh rosemary
1/3 cup white wine (I used pinot grigio)
2/3 cup chicken stock

Steps:

  • Preheat oven to 400˚F.
  • Lay the pork tenderloin horizontally on a cutting board. Using a paring knife, cut about 20 slits vertically into the pork. Place a small slice of garlic and a few leaves of thyme into each opening. Sprinkle evenly all over with salt and pepper.
  • Heat olive oil in a large ovenproof skillet over medium-high heat. Add the pork. Cook about 3-4 minutes on each side until browned all over. Add pears to the pan.
  • Roast in the oven for 15-20 minutes, until pork registers 160˚F on an instant read thermometer.
  • Transfer pork and pears to a serving platter, and tent with foil to keep warm.
  • Place the skillet over medium heat. Add wine and herbs to the pan, and simmer for 1-2 minutes, using a wooden spoon to scrape up any fond.
  • In a small bowl, whisk together cornstarch and cold water. Add the slurry to pan and stir to combine. Simmer until the mixture is thickened.
  • Add chicken stock and stir to combine. Simmer for approximately 4-5 minutes, until thickened. Season with salt and pepper to taste.
  • Slice the meat, then serve immediately, with sauce and a few pieces of pear.

Nutrition Facts : ServingSize 1 dinner portion, Calories 370 calories, Sugar 9.2 g, Sodium 469.6 mg, Fat 9.1 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 16.6 g, Fiber 3 g, Protein 49.1 g, Cholesterol 148.6 mg

PORK TENDERLOIN WITH PEARS



Pork Tenderloin With Pears image

From the Dream Dinners cookbook. Yet to try this one. Can also double or triple the recipe and freeze some for later!

Provided by jswinks

Categories     Pork

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

6 pork tenderloin chops (1 inch thick)
2 cups yellow onions, thinly sliced
15 ounces pear halves, with syrup
2 teaspoons garlic, minced
1/4 cup dried cranberries
1/2 cup white wine
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/2 teaspoon ginger, grated fresh
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Spray 9x13 baking dish with nonstick spray.
  • Place 6 pork loin slices in the prepared dish or crock pot.
  • Combine remaining ingredients and mix until well incorporated.
  • Pour over pork.
  • Cover dish with aluminum foil and bake 2 hours at 325.
  • Crock pot: You can also cook in crock pot - same assembly instructions and cook on low for 5-6 hours.
  • To freeze: place all ingredients into a ziploc freezer bag. Thaw before baking, transfer to baking dish sprayed with nonstick spray and cook as directed above.

PORK TENDERLOIN FLAMBE WITH PEARS



Pork Tenderloin Flambe With Pears image

This is a really fun party dish, everybody wants into the act. You will have an audience, with a lot of kibitzing to flambe and the bonus is that it is a delicious impressive dish!! One of our favourite dinner parties. Serve with asparagus, and boiled/buttered/parselied baby potatoes.

Provided by Derf2440

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 pork tenderloin (1 1/4 lbs each)
1/4 teaspoon salt
4 teaspoons butter or 4 teaspoons margarine
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
3 -4 drops Tabasco sauce
1/3 cup brandy
3 medium pears, peeled and quartered and cored

Steps:

  • Cut tenderloins into 1 1/2 inch lengths Flatten each slice slightly with heel of hand Sprinkle salt over the bottom of a heavy (cast iron) frypan and place over moderately high heat.
  • When salt is hot, add meat Reduce heat to moderately low and brown, about 15 minutes Turn and brown on the other side, 10 minutes Add butter and let melt Mix lemon juice, worcestershire sauce and tabasco, pour over meat Heat brandy in a small saucepan, ignite with a match, be careful of eye lashes and hair!
  • Quickly pour over meat and rotate gently until flames die down.
  • Cover and simmer 5 minutes over low heat.
  • Arrange pears around meat and baste with sauce Cover and cook 5 minutes longer.

PEARS FLAMBé



Pears Flambé image

A pear flambé everyone will love. My daughter loves it. Fun to make and great to taste. Serve with ice cream.

Provided by justin4102

Categories     Pear Desserts

Time 15m

Yield 4

Number Of Ingredients 8

¼ cup unsalted butter
¼ cup brown sugar
2 tablespoons brown sugar
4 medium pears - peeled, cored, and sliced
½ teaspoon ground cinnamon
¼ cup dark rum
2 tablespoons lime juice
2 cups vanilla ice cream

Steps:

  • Melt butter with 1/4 cup plus 2 tablespoons brown sugar in a heavy nonstick skillet over medium heat. Sauté pears and cinnamon until pears begin to soften, 4 to 5 minutes. Stir in rum and lime juice.
  • When liquid starts to simmer, keeping your face and body away from skillet, ignite quickly with a lit match. When flames subside, remove from heat. Serve with ice cream.

Nutrition Facts : Calories 445.5 calories, Carbohydrate 62.3 g, Cholesterol 59.5 mg, Fat 19 g, Fiber 5.8 g, Protein 3.1 g, SaturatedFat 11.8 g, Sodium 62.1 mg, Sugar 50.4 g

JUICIEST BAKED PORK TENDERLOIN



Juiciest Baked Pork Tenderloin image

This is the juiciest baked pork tenderloin recipe ever. It's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!

Provided by Kristen Stevens

Categories     Dinner

Time 30m

Number Of Ingredients 9

2 pork tenderloins (about 1 lb each)
1 tablespoon paprika
2 teaspoons EACH: onion powder and garlic powder
1 teaspoon EACH: oregano, salt, and pepper
1 tablespoon cooking oil
½ cup beef broth
1 tablespoon apple cider vinegar
1 tablespoon butter (can sub ghee for dairy-free)
Minced parsley (to serve)

Steps:

  • Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
  • Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
  • Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
  • Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
  • Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
  • Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

Nutrition Facts : ServingSize 5 slices or ⅙ of the recipe, Calories 227 kcal, Sugar 1 g, Sodium 559 mg, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 32 g, Cholesterol 103 mg, UnsaturatedFat 5 g

ROAST PORK LOIN WITH PEARS AND CRANBERRIES



Roast Pork Loin with Pears and Cranberries image

Provided by Food Network Kitchen

Time 1h55m

Yield 6 Servings

Number Of Ingredients 11

2½ to 3 pounds pork loin, trimmed
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
4 tablespoons chilled unsalted butter
3 ripe Anjou pears, quartered and cored
2 medium onions, diced (about 3 cups)
2 teaspoons finely chopped fresh rosemary
½ cup dry white wine
2 cups low-sodium chicken broth
¼ cup dried cranberries
3 tablespoons grainy mustard

Steps:

  • 1. Position an oven rack in the center of the oven and preheat to 375°F. Pat the pork loin dry and sprinkle generously with salt and pepper. Add olive oil to a large oven-proof skillet and heat over medium-high heat. When very hot, add the pork and brown on all sides, about 8 minutes. Transfer to a platter.
  • 2. Adjust the heat to medium and add 2 tablespoons of the butter. Add the pear wedges in a single layer and cook, turning once, until the pears are tender and begin to brown slightly, about 5 minutes. Transfer to the platter with the pork.
  • 3. Stir the onions and rosemary into the skillet and cook until the onions begin to soften, about 5 minutes. Add the wine and cook until reduced by half, scraping up any brown bits on the bottom of the pan. Add the chicken broth and bring to a simmer. Place the pork back in the skillet and spoon the pears around the pork. Roast until an instant-read thermometer inserted into the thickest part registers 140°F, about 50 minutes. Transfer the pork to a cutting board; let rest at least 20 minutes while you make the pan sauce. Transfer the pears to a large platter.
  • 4. Place the skillet over high heat and reduce the broth by half, about 6 minutes. Add the cranberries and mustard to the skillet; continue to cook until the mixture begins to thicken, about 5 more minutes. Whisk in the remaining 2 tablespoons butter and season with salt and pepper to taste. Slice the pork and serve with the sauce.

PORK TENDERLOIN WITH ROASTED PEARS WITH GREEN BEANS AND GARLIC-THYME SAUCE



Pork Tenderloin with Roasted Pears with green beans and garlic-thyme sauce image

We thought long and hard about what would be the best meat to pair pear with, and long and hard on how to best make that corny pun, too. We think we've got at least a pair of aces, if not a full house of flavor with this succulent pork tenderloin dazzled by a garlic-thyme sauce. But the proper forkful of this meal must have that subtle sweet pear, roasted with green beans and shallot. Pork and pear, what a pair! Tip: Easy way to remove thyme from stem: just pinch the top and run your fingers down the stem. Presto! The leaves should just fall off.

Provided by Chef David Padilla

Time 50m

Yield 2 servings

Number Of Ingredients 8

14 oz. Pork Tenderloin
8 oz. Green Beans
1 Bosc Pear
1 Shallot
Info 1 oz. Butter
2 tsp. Chicken Broth Concentrate
2 Garlic Cloves
3 Thyme Sprigs

Steps:

  • Before You Cook Check pear for ripeness upon delivery. If unripe, close in a paper bag, either alone or with a banana, apple, or tomato. Let sit on a counter for a couple days. Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Trim ends off green beans. Cut into 1" pieces.Core pear and cut into 1/2" slices.Peel and halve shallot. Cut into 1/4" slices.Mince garlic.Stem and mince thyme.Pat pork tenderloin dry, and season all over with 1/4 tsp. salt and a pinch of pepper.If using bone-in pork chops, chicken, or NY strip steak, pat dry and season both sides same amount. 2 Start the Green Beans and Pear Place green beans, pear, and shallot on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Massage oil into vegetables and spread into an even layer (some overlap is OK).Roast in hot oven until starting to soften, 5 minutes.If using chicken, or NY strip steak, follow same instructions. If using bone-in pork chops, roast mixture in hot oven, 10 minutes.Carefully remove from oven. Mixture will continue cooking in a later step. 3 Sear the Pork Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork tenderloin to hot pan and cook until browned on two sides, 3-4 minutes per side.Place pork tenderloin on top of green bean mixture. Pork will continue cooking in a later step.If using bone-in pork chops, chicken or NY strip steak, follow same instructions and cook until browned, 2-3 minutes per side. Place on top of green bean mixture.Reserve pan; no need to wipe clean. 4 Roast the Pork, Green Beans, and Pear Roast baking sheet in hot oven until pork reaches a minimum internal temperature of 145 degrees, 16-18 minutes.If using chicken breasts, follow same instructions and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. If using bone-in pork chops or NY strip steak, follow same instructions and cook until pork or steak reaches a minimum internal temperature of 145 degrees, 6-9 minutes for pork, or 12-14 minutes for steak.Rest pork at least 5 minutes, then slice if desired. Halve NY strip to serve.While pork rests, make sauce. 5 Make Sauce and Finish Dish Return pan used to sear pork tenderloin to medium heat. Add 1 tsp. olive oil, garlic, and thyme to hot pan. Stir constantly until aromatic, 30-60 seconds.Stir in 1/4 cup water and chicken base. Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 1-2 minutes.Remove from burner and swirl in butter. Season with 1/4 tsp. salt and a pinch of pepper.Plate as pictured on front of card, placing pork on sauce. Bon appétit!

Nutrition Facts :

More about "pork tenderloin flambe with pears recipes"

PORK TENDERLOIN WITH PEARS AND CIDER - RECIPE - …
pork-tenderloin-with-pears-and-cider image
2013-08-29 Transfer the pork to a cutting board, tent with foil, and let rest for 5 minutes. Meanwhile, melt 1 Tbs. of the butter in the skillet over medium-high …
From finecooking.com
4.6/5 (16)
Category Main Course
Cuisine American
Calories 360 per serving


PORK TENDERLOIN WITH WARM PEAR SALSA - PALEO LEAP
pork-tenderloin-with-warm-pear-salsa-paleo-leap image
Warm pears, crunchy walnuts, and a dash of balsamic vinegar top off this variation on pork tenderloin. The salsa hits a great combination of sweet and …
From paleoleap.com
Estimated Reading Time 2 mins


PORK TENDERLOIN WITH SAUTEED PEARS AND SWEET …
pork-tenderloin-with-sauteed-pears-and-sweet image
2013-09-10 Meanwhile, in a skillet, add butter and pears and cook over medium low heat until pears are tender, about 10 minutes. Just before you take the …
From tastykitchen.com
5/5


PORK TENDERLOIN WITH PEARS AND SHALLOTS RECIPE | BON APPéTIT

From bonappetit.com
4/5 (64)
Estimated Reading Time 1 min
Servings 4
Total Time 35 mins
  • Preheat oven to 475°F. Mix oil, garlic, and chopped thyme in small bowl. Rub mixture over pork, shallots, and pears. Heat large nonstick skillet over medium-high heat. Add pork and shallots; brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet (do not clean skillet). Roast pork until thermometer inserted into center registers 145°F, about 10 minutes.
  • Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter (do not clean skillet).
  • Mix butter and flour in small cup. Add broth, pear nectar, and butter mixture to same skillet; boil until sauce thickens, scraping up browned bits, about 7 minutes.


PORK TENDERLOIN WITH PEARS AND SHALLOTS - JESSICA GAVIN

From jessicagavin.com
4.6/5 (18)
Total Time 40 mins
Category Entree
Published 2015-09-14
  • Mix oil, garlic, and chopped thyme in a small bowl. In a medium bowl, add half of the oil mixture to the shallots and pears, toss to combine. Season both sides of the pork with salt and pepper. Rub the rest of the oil mixture over pork.
  • Heat a large skillet over medium-high heat. Add pears and cook until brown on cut-side, turning once or twice, about 4 minutes. Transfer pears to the baking sheet, leaving room for the pork.


{PEAR AND CRANBERRY} STUFFED PORK TENDERLOIN RECIPE ...

From familytabletreasures.com
5/5 (1)
Total Time 55 mins
Category Main Course
Published 2014-10-14
  • In a large skillet, heat the olive oil over medium-high heat. Add the onion, thyme, sage and garlic. Saute until the onions are tender, about 3 minutes. Stir in the stock, scraping up any browned bits from the pan bottom. Cook until the liquid is almost evaporated, about 5 minutes. Add the pears and cook, stirring often, until lightly browned, about 5 minutes. Stir in cranberries and apple juice and cook until liquid is absorbed, about 5 minutes. Remove from heat and cool to room temperature.


PORK TENDERLOIN WITH CARAMELIZED PEARS - RICARDO
2011-06-13 Add the pork and brown quickly throughout the skillet to prevent the caramel from burning. Add a little water, if necessary. Season with salt and pepper. Set aside on a plate. In the same skillet, quickly add the pears, onion, and garlic. Caramelize for 2 to 3 minutes. Place the tenderloin back in the skillet with the remaining water (15 ml / 1 ...
From ricardocuisine.com
5/5 (69)
Total Time 45 mins
Category Main Dishes
Calories 500 per serving


GLAZED PORK TENDERLOIN WITH PEAR AND THYME - WILLIAMS SONOMA
2013-01-31 Season the pork tenderloin well with salt and pepper. In an ovenproof sauté pan over medium-high heat, warm the olive oil until shimmering. Sear the pork, turning occasionally, until well browned, 6 to 8 minutes total. Transfer to a plate. Add the onion and pears to the pan and sauté for 1 minute. Return the pork to the pan and drizzle with ...
From williams-sonoma.com
4.9/5 (10)
Total Time 50 mins
Servings 4


RECIPE: | BESTOFESSEX.COM
Place clean pork tenderloin in brine for 12-­24 hours. Remove tenderloin from brine. Season lightly with salt and pepper. Heat pan with 1 ounce of grapeseed (or other neutral) oil. Sear all sides of pork, being careful not to burn (due to the honey in the brine). Place pork in a 400°F oven until the internal temperature reaches 160°F—approximately 15 minutes.
From bestofessex.com
Estimated Reading Time 1 min


PORK TENDERLOIN WITH PEARS AND SHALLOTS - RECIPES
2011-08-18 Pork Tenderloin with Pears and Shallots. Bon Appétit January 2010. 3 tablespoons olive oil. 2 garlic cloves, finely chopped. 1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish. 1 1/4-pound pork tenderloin. 3 large shallots, each cut into 6 wedges through stem end, peeled. 3 unpeeled small Bosc or Anjou pears, quartered, cored
From bigflavorstinykitchen.com
Estimated Reading Time 2 mins


PORK TENDERLOIN RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


PORK TENDERLOIN AND PEAR RECIPES | DEPORECIPE.CO
2021-01-18 Pork Tenderloin And Pear Recipes. Pork tenderloin with pears and shallots pork tenderloin with pears and shallots recipe bon appétit pork loin with roasted pears mindfood recipes pork tenderloin with pears and shallots jessica gavin
From deporecipe.co


PORK TENDERLOIN WITH PEAR SAUCE - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Pork Tenderloin With Pear Sauce are provided here for you to discover and enjoy ... Ina Garten Pear Dessert Reese's Cup Dessert Recipes Dessert From Spain Soup Recipes. Hearty Cabbage Bacon Soup Creamed Cabbage Soup With Bacon Potato Soup With Bacon Easy Cabbage Bacon And Potato Soup Southern Style Potato Soup …
From recipeshappy.com


PORK TENDERLOIN RECIPES | ALLRECIPES
Trusted pork tenderloin recipes for the stovetop, slow cooker, oven, and grill. Tips and videos to help you make it moist and tasty. Staff Picks. Amazing Pork Tenderloin in the Slow Cooker. Save. Amazing Pork Tenderloin in the Slow Cooker . This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the …
From allrecipes.com


PORK TENDERLOIN FLAMBé RECIPE - COOKSRECIPES.COM
Recipe Ingredients: 1 pound pork tenderloin 1 teaspoon butter or margarine 1 teaspoon olive oil 1/2 cup beef broth 1/2 cup sliced green onion 1 teaspoon Worcestershire sauce 1/2 teaspoon dried thyme, crushed 1 cup sliced fresh mushrooms 3 tablespoons brandy. Cooking Directions: Cut pork into eight 1 1/2-inch slices. Using fingers, press each slice to a 1-inch thickness. …
From cooksrecipes.com


HOW TO COOK PORK TENDERLOIN PERFECTLY EVERY TIME - DILLONS ...
2 pears, sliced. Directions: Preheat oven to 425°F. Prepare baking sheet with parchment paper or aluminum foil. In small bowl, combine olive oil, honey, garlic, rosemary, salt and pepper. In center of prepared baking sheet, place tenderloin. Arrange sweet potatoes and pears around. Drizzle olive oil marinade over.
From dillons.com


PORK CHOPS FLAMBE RECIPE BY CHEF.FOODIE | IFOOD.TV
2011-09-16 Directions. GETTING READY. 1. In a zip lock bag, put together tenderloin and olive oil, massage the meat from outside the bag. 2. Add in garlic, lemon zest, rosemary, red pepper flakes, salt, and pepper. 3. Seal the bag, and rub the meat with all the ingredients from outside the bag until the whole tenderloin is coated. 4.
From ifood.tv


PORK TENDERLOIN AND PEARS - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Pork Tenderloin And Pears are provided here for you to discover and enjoy Pork Tenderloin And Pears - Create the Most Amazing Dishes Healthy Menu
From recipeshappy.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #fruit     #pork     #american     #canadian     #easy     #dinner-party     #holiday-event     #romantic     #stove-top     #dietary     #pacific-northwest     #pears     #meat     #taste-mood     #equipment

Related Search