Pork Tenderloin With Mushroom Stuffing And Pan Seared Onion And Apples Recipes

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PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE



Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 21

6 tablespoons olive oil
1 1/2 tablespoons freshly ground black pepper
1 tablespoon salt
2 teaspoons freshly grated orange zest
2 teaspoons minced fresh rosemary leaves
2 1/2 pounds pork tenderloins (about 2 large), trimmed
1 large shallot, minced
1/2 cup red wine
1/2 cup low-sodium chicken broth or stock
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon balsamic vinegar
1 teaspoon minced fresh rosemary leaves
1 teaspoon freshly grated orange zest
Salt and freshly ground black pepper
2 to 3 tablespoons minced shallot or onion
1/2 cup wine
1/2 cup low-sodium broth or stock
3 tablespoons cold unsalted butter or heavy cream
Vinegar or lemon juice, to taste
Fresh herbs or other aromatics
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
  • Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
  • For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
  • Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
  • Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
  • After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
  • Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
  • Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.

PORK TENDERLOIN WITH MUSHROOMS AND ONIONS



Pork Tenderloin With Mushrooms and Onions image

Caramelized onions and mushrooms help to flavor our lean and delicious pork tenderloin. This dish is great for an easy and tasty family meal.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h

Yield 4

Number Of Ingredients 11

1 large or 2 small pork tenderloins , about 1 1/2 pounds
2 tablespoons butter, divided
2 tablespoons extra-virgin olive oil, divided
2 medium onions, thinly sliced
1 teaspoon sugar
8 ounces sliced mushrooms
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup dry white wine or Marsala wine
1/2 cup chicken broth

Steps:

  • Gather the ingredients.
  • Slice the pork crosswise, about 3/4- to 1-inch in thickness.
  • With the heel of your hand or a meat tenderizer, gently pound to make the medallions about 1/2-inch thick.
  • In a large skillet or sauté pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-low heat.
  • Saute the onions, stirring frequently until softened. Add the sugar and continue cooking-stirring frequently-for about 15 minutes.
  • Add the mushrooms to the onion mixture, and continue cooking for about 5 minutes or until the mushrooms are tender and golden brown.
  • Remove the onions and mushrooms to a plate and set aside.
  • Sprinkle the pork with the salt and pepper; dredge in the flour. Add the remaining 1 tablespoon of butter and 1 tablespoon of oil to the skillet. ​
  • Pan sear the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned.
  • Add the wine and broth to the skillet along with the onion and mushroom mixture. Simmer, uncovered, for 2 minutes.
  • Cover and reduce heat to low; cook for about 10 minutes longer.
  • Serve the pork tenderloin with hot cooked rice, potatoes, or pasta.

Nutrition Facts : Calories 465 kcal, Carbohydrate 18 g, Cholesterol 140 mg, Fiber 2 g, Protein 47 g, SaturatedFat 7 g, Sodium 791 mg, Sugar 5 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g

PAN-SEARED PORK TENDERLOIN WITH BRAISED TURNIPS AND PARMESAN



Pan-Seared Pork Tenderloin with Braised Turnips and Parmesan image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon mustard powder
1 pork tenderloin, cut into 1-inch medallions (about 8)
Kosher salt
2 tablespoons canola oil
3 scallions, minced
2 cloves garlic, minced
1 cup turnip dice (1/4-inch), tops reserved
1/2 cup white wine
1 cup chicken stock
2 tablespoons unsalted butter
1/2 teaspoon fresh rosemary, minced
1/2 cup grated Parmigiano-Reggiano
Chopped fresh chives, for garnish

Steps:

  • Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.
  • In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.

PORK TENDERLOIN WITH APPLES AND ONIONS



Pork Tenderloin with Apples and Onions image

This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad.

Provided by Bibi

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 6

Number Of Ingredients 11

2 (1 1/2 pound) pork tenderloins
2 teaspoons vegetable oil, divided
1 teaspoon sea salt
2 tablespoons vegetable oil, divided, or more as needed
3 Granny Smith apples - peeled, cored, and sliced into eighths
2 medium sweet onions, sliced vertically
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves, divided
¼ teaspoon ground black pepper, or to taste
1 cup chicken stock
1 tablespoon butter

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
  • Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
  • Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
  • Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
  • Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
  • Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
  • Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
  • Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 12.8 g, Cholesterol 103.5 mg, Fat 12.9 g, Fiber 2 g, Protein 36 g, SaturatedFat 3.8 g, Sodium 562.7 mg, Sugar 8.8 g

PORK TENDERLOIN WITH MUSHROOM STUFFING AND PAN-SEARED ONION AND APPLES



Pork Tenderloin with Mushroom Stuffing and Pan-Seared Onion and Apples image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 20

2 tablespoons butter
2 tablespoons vegetable oil
4 cups finely diced mushrooms
3/4 cup finely chopped onions or shallots
1 apple (unpeeled), diced
1 carrot, finely chopped
2 cups coarse fresh bread crumbs
1/3 cups chopped fresh parsley
1 tablespoons chopped fresh thyme
1/4 teaspoon, crumbled dried sage
1/4 teaspoon salt
1/4 teaspoon pepper
3 boneless pork tenderloins (12 ounces each)
1/4 cup Dijon mustard
1 apple, (unpeeled), thinly sliced
6 fresh thyme sprigs
Pan-Seared Onion and Apples, recipe follows
3 large apples
1 large red onion
3 tablespoons vegetable oil

Steps:

  • In a large skillet, heat butter with oil over medium-high heat. Cook mushrooms and onions, stirring occasionally, for about 8 minutes or until liquid is evaporated. Add apple and carrot, cook for 1 minute. Remove from heat. Add bread crumbs, parsley, thyme, sage, salt, pepper. Combine well. Set aside. Cut each tenderloin lengthwise halfway through and open like a book. Place between plastic wrap or waxed paper. Using a meat pounder or rolling pin, pound to generous 1/4-inch thickness. Cut about 7 pieces of kitchen string into 15-inch lengths. Arrange crosswise about 11/2 inches apart in lightly greased roasting pan. Place 1 piece of meat in strings. With hands, press half of the stuffing over meat to cover surface. Top with second piece of meat, placing wide end over thin end of first piece. Tuck thin ends under and press firmly in place. Top with remaining stuffing and meat. Tie strings around roast, trimming any excess. Spread mustard all over roast. Arrange apple slices in lengthwise row on top, sprinkle with salt and pepper. Arrange thyme sprigs over top. Place in preheated 400 degree oven, reduce heat heat to 350 degree. Roast for 1 1/4 to 1 3/4 hours or until meat thermometer registers 160 degrees. Transfer to cutting board and cover with foil. Let stand for 10 minutes. Slice roast and arrange on platter, surround with Pan-Seared Onion and Apples.
  • Cut uncored apples crosswise into scant 1/2-inch thick slices. Discard ends. Repeat with onion. In large skillet, heat 1/2 of the oil over medium heat. Sear apples and onion for 1 to 2 minutes per side or until browned, adding more oil if necessary.

PORK TENDERLOIN WITH MUSHROOM STUFFING & PAN-SEARED ONION & APPL



Pork Tenderloin with Mushroom Stuffing & Pan-seared Onion & Appl image

Impress company or your family with this delicious entree! Its not as difficult as it appears & it can be prepared in advance!

Provided by CountryLady

Categories     Pork

Time 3h

Yield 8 serving(s)

Number Of Ingredients 21

2 tablespoons butter
2 tablespoons oil
4 mushrooms, finely diced
3/4 cup onions or 3/4 cup shallot, finely diced
1 carrot, finely chopped
2 cups coarse unseasoned bread crumbs
1/3 cup fresh parsley, chopped
1 tablespoon fresh thyme, chopped or 1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 cup Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
3 (12 ounce) boneless pork tenderloin
1/4 cup Dijon mustard
3 large apples
1 large red onion
1 apple, unpeeled,thinly sliced
3 tablespoons vegetable oil (approximately)

Steps:

  • STUFFING: In large skillet, heat butter and oil over medium-high heat; cook mushrooms and onions, stirring occasionally, until liquid is evaporated, about 8 minutes.
  • Add apple and carrot; cook for 1 minute.
  • Remove from heat.
  • Add bread crumbs, parsley, thyme, sage, mustard, salt and pepper; mix well.
  • Set aside.
  • PORK: Cut each tenderloin lengthwise halfway through; open like a book.
  • Place between plastic wrap or waxed paper; using meat pounder or rolling pin, pound to generous 1/4-inch thickness.
  • Cut about 7 pieces of kitchen string into 15-inch lengths; arrange crosswise about 1 1/2 inches apart in lightly greased roasting pan.
  • Place 1 piece of meat on strings.
  • With hands, press half of the stuffing over meat to cover surface.
  • Top with second piece of meat, placing wide end over thin end of first piece; tuck thin ends under and press firmly in place.
  • Top with remaining stuffing and meat.
  • Tie strings around roast, trimming any excess.
  • Spread mustard all over roast.
  • Arrange apple slices in lengthwise row on top; sprinkle with salt and pepper.
  • Arrange thyme sprigs over top.
  • Place in 400°F oven; reduce heat to 350°F and roast until meat thermometer registers 160°F, 1 1/4 to 1 3/4 hours.
  • Transfer to cutting board; tent with foil.
  • Let stand for 10 minutes.
  • You can also make-ahead: Let cool, cover and refrigerate for up to 24 hours.
  • GARNISH: Cut uncored apples crosswise into scant 1/2-inch thick slices.
  • Discard ends.
  • Repeat with onion.
  • In large skillet, heat half of the oil over medium-high heat; sear apples and onion until browned, 1 to 2 minutes per side, adding more oil if necessary.
  • Slice roast and arrange on platter; surround with Pan-Seared Onion and Apples.

Nutrition Facts : Calories 368.6, Fat 17.2, SaturatedFat 4.6, Cholesterol 90.5, Sodium 476.6, Carbohydrate 25.3, Fiber 4.5, Sugar 13.6, Protein 29.2

MUSHROOM-STUFFED PORK TENDERLOIN



Mushroom-Stuffed Pork Tenderloin image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

5 tablespoons extra-virgin olive oil, plus more for brushing
4 slices bacon, chopped
8 ounces cremini mushrooms, thinly sliced
Kosher salt and freshly ground pepper
1 clove garlic, finely chopped
1 tablespoon breadcrumbs
1/2 cup chopped fresh parsley
2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
1/2 teaspoon grated lemon zest

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
  • Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
  • Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
  • Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
  • Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

Nutrition Facts : Calories 323 calorie, Fat 17 grams, SaturatedFat 3.5 grams, Cholesterol 116 milligrams, Sodium 301 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 39 grams, Sugar 1 grams

PORK TENDERLOIN WITH MUSHROOMS



Pork Tenderloin with Mushrooms image

Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough- people tend to come back for seconds!

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

2 pork tenderloins (about 1 pound each)
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, thinly sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup thinly sliced celery
2 tablespoons all-purpose flour
1/2 cup chicken broth
Hot wild rice or noodles, optional

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.

Nutrition Facts :

ULTIMATE PORK TENDERLOIN WITH MUSHROOM SAUCE



Ultimate Pork Tenderloin with Mushroom Sauce image

This ultimate pork tenderloin is baked in the oven with mushrooms, onions and a bottle of beer. It comes out so tender, it melts in your mouth. Thank you to my mother for this recipe, it's a family favorite. I usually serve it with homemade mashed potatoes, since it makes a lot of gravy.

Provided by Michelle McCormick

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h40m

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
2 (1 pound) pork tenderloins
1 pinch salt and ground black pepper to taste
4 tablespoons vegetable oil
1 white onion, chopped
2 (4.5 ounce) jars sliced mushrooms, drained
1 (12 fluid ounce) can or bottle domestic beer
2 (1 ounce) packages dry onion soup mix

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour flour onto a work surface. Rinse pork tenderloins, pat dry, and then dredge in flour. Shake off excess flour and season with salt and pepper; some flour may remain.
  • Heat oil in a large skillet over medium heat. Add pork to the hot oil and cook until well-browned, 2 to 3 minutes per side. Transfer to a medium baking dish leaving any oil and drippings in the skillet.
  • Add onion to the pan drippings and cook over medium-low heat for 5 minutes. Add mushrooms and saute until onion is translucent and cooked, about 5 minutes. Pour the onion-mushroom mixture over the pork.
  • Whisk beer and soup mix together in a bowl until well blended. Pour beer mixture into the baking dish, making sure that it both covers and surrounds the pork, mushrooms, and onions. Cover tightly with aluminum foil.
  • Bake in the preheated oven until pork is slightly pink in the center and gravy is bubbling, about 1 hour. Remove from the oven and set aside, still covered, to allow it to cook a little bit longer outside of the oven, about 10 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 325.2 calories, Carbohydrate 32.3 g, Cholesterol 49.1 mg, Fat 10.1 g, Fiber 2.1 g, Protein 22.4 g, SaturatedFat 2 g, Sodium 632.5 mg, Sugar 1.3 g

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