Pork Tenderloin With Dried Fig And Mushroom Sauce Recipes

PORK TENDERLOIN WITH MUSHROOM PAN SAUCE

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.

PORK TENDERLOIN WITH MUSHROOMS

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.

ROASTED PORK TENDERLOIN WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 425°F (220°C). In a large nonstick skillet, heat 1 tbsp (15 mL) oil over medium-high. Season pork all over with salt and pepper, if desired. Sear for 5-7 minutes, turning as needed, until browned all over. Transfer to a foil-lined baking sheet.
• Roast pork for 12-15 minutes or until cooked through. Tent with foil and rest for 5-10 minutes before slicing.
• Meanwhile, heat remaining oil in the same skillet over medium. Add mushrooms, onion, garlic and thyme; cook 4-6 minutes, stirring occasionally, or until mushrooms are lightly browned.
• Stir in soup, broth, and vinegar. Bring to simmer. Reduce heat and cook for 3-5 minutes, stirring often, or until thickened and smooth. Stir through chives.
• Slice pork and serve with mushroom sauce garnished with additional chives, if desired.

PORK LOIN WITH FIG AND PORT SAUCE

Steps:

• For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
• For the pork: Preheat the oven to 425 degrees F.
• Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
• Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
• Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

PORK TENDERLOIN WITH FIG-ORANGE GLAZE

Steps:

• In a small bowl, combine the first seven ingredients; rub over pork. Cover and refrigerate for at least 2 hours., For glaze, in a large saucepan, combine the broth, brown sugar, molasses, vinegar and seasonings. Stir in orange and figs. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 15-18 minutes or until figs are tender. Stir in water; cool slightly. Transfer to a blender; cover and process until smooth., In a large nonstick skillet, brown pork in oil on all sides. Spread with half of fig-orange glaze. Place pork on a rack in a shallow roasting pan lined with foil., Bake at 350° for 20-25 minutes or until a thermometer reads 145°, basting occasionally with remaining glaze. Let meat stand for 5 minutes before slicing.

PORK LOIN CHOPS WITH FIG SAUCE RECIPE

Steps:

• Gather the ingredients.
• Place each pork loin chop between sheets of plastic wrap and pound down to a one-inch thickness.
• Season with salt, pepper, and ground chipotle.
• Heat a large heavy skillet over medium-high heat. Add olive oil and swirl to coat the pan. Sear pork loin chops until golden brown on each side, turning only once.
• Remove to a platter and keep warm.
• Reduce heat, add onions and saute for two minutes.
• Add garlic and saute an additional one minute.
• Carefully pour in red wine and stir to deglaze the pan, scraping up browned bits.
• Cook one minute, then add chicken broth, thyme, and figs.
• Cook over medium heat about 10 minutes, stirring often and mashing the figs until the sauce is thickened.
• Return pork loin chops to the pan, along with any juices that have accumulated on the platter, and coat both sides with sauce. Simmer for two minutes.
• Serve pork loin chops with the fig sauce.

PORK TENDERLOIN WITH DRIED FIG AND MUSHROOM SAUCE

Steps:

• Place dry mushrooms in a heatproof bowl and pour boiling broth over them. Let stand to soften, about 30 minutes. Line a small strainer with a coffee filter and strain mushroom liquid through filter and into a bowl or measuring cup. Squeeze mushrooms to extract any excess liquid, straining into a container to reserve liquid. Rinse reconstituted dried mushrooms to remove any grit, pat dry with paper towels and finely chop.
• In a large skillet, heat a tablespoon olive oil and a tablespoon of butter over medium-high heat. Season pork on all sides with salt and pepper. Add it to pan and sear, turning it to brown on all sides, 3-4 minutes. Reduce heat to medium, cover and cook until medium-rare and internal temperature is 145-150 degrees F, 10-12 minutes. Transfer to a warmed platter and loosely cover with foil to keep warm.
• Heat a half tablespoon olive oil and half tablespoon of butter in a medium skillet over medium-high heat. Add shiitakes and cook until they release their juices and are tender and lightly browned, about 5 minutes. Season with salt and pepper, remove from heat and set aside. Heat remaining half tablespoon olive oil and half tablespoon of butter in a small saucepan over medium heat. Add shallot and cook until softened, about 5 minutes.
• Add wine, reserved mushroom liquid and chopped figs, bring to a boil and reduce by half. Add wine reduction to skillet used to cook pork. Bring to a boil, scraping the pan with a wooden spoon to remove any brown bits. Stir in thyme and demi-glace, if desired. Add chopped porcini mushrooms. Remove pan from heat and swirl in the remaining tablespoon butter. Salt and pepper to taste. Cut pork into 1-inch thick medallions and return them to pan to heat through. Briefly return pan with mushrooms to heat to warm. Divide the medallions among four dinner plates. Spoon fig and mushroom sauce on top of medallions and top each portion with a spoonful of shiitakes.