Pork Tenderloin With Pan Sauce Recipe 425

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PORK TENDERLOIN WITH PAN SAUCE



Pork Tenderloin With Pan Sauce image

Recipe is from http://chefmommy-brandao.blogspot.ca/2012/03/pork-tenderloin-with-pan-sauce.html, wanted to post it for safekeeping.

Provided by puh-leas-no-coconut

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
1 lemon, juice of
1 -2 tablespoon Worcestershire sauce
1 -2 tablespoon fresh parsley, finely chopped
2 teaspoons dry mustard
freshly cracked black pepper, to taste
4 garlic cloves, peeled and minced
1 lb pork tenderloin (silver skin removed)
pan scrapings from pork tenderloin
1/2 cup chicken broth
2 -3 tablespoons pork marinade (thoroughly mixed)
1 -2 teaspoon butter

Steps:

  • 1. Combine all marinade ingredients and reserve 2-3 tablespoons Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
  • 2. Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.
  • 3. Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin, after you have sliced it for serving.

PORK TENDERLOIN IN PAN SAUCE



Pork Tenderloin in Pan Sauce image

It is the tastiest and most moist pork I have ever roasted. Family loves it too...serve with potatoes! Yum Yum!

Provided by sliterji

Categories     < 4 Hours

Time 3h50m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
1 lemon, juice of
2 tablespoons Worcestershire sauce
2 tablespoons fresh parsley, finely chopped
2 teaspoons dry mustard
freshly cracked black pepper, to taste
4 garlic cloves, peeled and minced
1 lb pork tenderloin (silver skin removed)
pan dripping, from pork tenderloin
1/2 cup chicken broth
3 tablespoons pork marinade (thoroughly mixed)
2 teaspoons butter

Steps:

  • Combine all marinade ingredients and reserve 2-3 tablespoons Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
  • Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.
  • Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Nutrition Facts : Calories 433.2, Fat 33.5, SaturatedFat 6.3, Cholesterol 78.8, Sodium 1595.2, Carbohydrate 5.4, Fiber 0.5, Sugar 1.8, Protein 27.1

PERFECT PORK TENDERLOIN



Perfect Pork Tenderloin image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon tri-color peppercorns
1 tablespoon kosher salt
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/2 teaspoon crushed red pepper, optional
1 1/2 to 2 pounds pork tenderloin (2 tenderloins)
2 tablespoons olive oil
3 tablespoons salted butter
2 cloves garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh parsley, plus more for garnish

Steps:

  • For the pork tenderloin: Preheat the oven to 425 degrees F.
  • Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
  • Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
  • Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
  • For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
  • Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

PORK TENDERLOIN WITH PAN SAUCE RECIPE - (4.2/5)



Pork Tenderloin with Pan Sauce Recipe - (4.2/5) image

Provided by lisapearce

Number Of Ingredients 15

1 ⁄2 cup olive oil
1 ⁄3 cup soy sauce
1 ⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tablespoons Worcestershire sauce
1-2 tablespoons fresh parsley, finely chopped
2 teaspoons dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 pound pork tenderloin, silver skin removed
PAN SAUCE
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tablespoons of pork marinade, thoroughly mixed
1-2 teaspoons butter

Steps:

  • Combine all marinade ingredients and reserve 2-3 tablespoons. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. Preheat oven to 350°F. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

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