Pork Tenderloin With Polenta Cakes Recipes

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PORK MARSALA WITH POLENTA



Pork Marsala with Polenta image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 14-ounce tube polenta, cut into 12 rounds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pork tenderloin (about 1 1/4 pounds), trimmed and cut on an angle into 1/2-inch slices
1 pound cremini mushrooms, sliced
3 cloves garlic, 2 sliced and 1 minced
1 shallot, sliced
1 tablespoon all-purpose flour
1 cup low-sodium chicken broth
2/3 cup Marsala wine
1/2 teaspoon grated orange zest, plus 1 teaspoon orange juice
3 tablespoons finely chopped fresh parsley

Steps:

  • Preheat the broiler. Lay the polenta slices on a baking sheet and brush the tops with 1 tablespoon olive oil; season generously with salt and pepper. Broil until browned around the edges and crisp, 12 to 14 minutes.
  • Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork and cook until browned, about 2 minutes per side; remove to a plate. Add the remaining 2 tablespoons olive oil, the mushrooms, sliced garlic, shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms brown in spots, 6 to 8 minutes. Sprinkle with the flour and cook, stirring, about 30 seconds. Add the chicken broth and wine; bring to a simmer and cook until the sauce thickens, about 5 minutes.
  • Return the pork and any juices to the skillet. Cook over low heat until the pork is cooked through, 1 to 2 minutes. Stir in the orange juice and season with salt and pepper.
  • Combine the orange zest, parsley and minced garlic in a small bowl. Divide the polenta among plates. Top with the pork, mushroom sauce and parsley mixture.

ROASTED PORK TENDERLOIN



Roasted Pork Tenderloin image

A great way to cook moist and flavorful pork tenderloin

Provided by Marilena Leavitt

Categories     Main Course     Side Dish

Time 35m

Yield serves 6

Number Of Ingredients 14

2 lbs. pork tenderloins
2 TBSP. extra virgin olive oil
2 tsp. sea salt
1 tsp. freshly ground black pepper
3 TBSP. fresh thyme leaves
2 TBSP. Dijon mustard
3 TBSP. dark brown sugar
2 TBSP. olive oil
½ cup beef or chicken stock, warm
2 TBSP. butter
1 cup Polenta (not the instant variety)
½ tsp. sea salt
¼ tsp. freshly ground pepper
4 oz. Parmesan (plus more for serving)

Steps:

  • Trim the tenderloin, pat dry and place on a large plate.
  • Rub the pork tenderloins with the olive oil then season with salt and pepper. In a small bowl mix together the thyme, mustard and brown sugar and rub the mixture evenly over the tenderloins. Let this sit at room temperature for 30 minutes.
  • Preheat the oven to 400°F.
  • Place an oven-safe skillet (like cast iron) over medium-high heat. When the skillet gets hot, add the olive oil and brown the tenderloins well on all sides. When they are nicely browned, add the warm stock and gently scrape the bottom of the pan to deglaze.
  • Transfer the skillet to the middle rack of the oven and bake for 20 minutes. Insert a meat thermometer in the thickest portion of the tenderloin, and when it registers 155°F, it is ready. Remove the meat from the oven, cover loosely with foil, and let stand for 10 minutes (it will continue cooking while resting). When you are ready to serve, slice it on an angle and spoon some of its juices over it.
  • Preheat the oven to 325°F.
  • Bring 4½ cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add the butter and the salt and whisk until the butter is melted. Gradually stir in the polenta--do not add it all at once or you will end up with clumps. Whisk the mixture constantly until the polenta comes to a boil.
  • Cover the pot with a lid, and transfer it to the lower rack in the oven. Bake until the polenta is tender, about 25-30 minutes. Remove the polenta from oven.
  • Meanwhile, carefully uncover the saucepan and whisk the polenta vigorously, scraping bottom of pan to keep any from burning. At that point the polenta should be smooth. Slowly add the Parmesan cheese, whisking constantly until the cheese is melted and the polenta is smooth and thick. Taste and adjust the seasoning. Cover until ready to serve. If necessary, reheat over low heat when ready to serve.
  • Divide the polenta among warmed bowls and top with more Parmesan. Serve at once.

PORK TENDERLOIN WITH SWISS CHARD AND POLENTA



Pork Tenderloin with Swiss Chard and Polenta image

This recipe makes enough polenta to refrigerate for later use. As it chills, it becomes firm and sliceable -- perfect for broiling or pan-frying.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Yield Serves 4

Number Of Ingredients 10

4 cups skim milk
6 cups low-sodium chicken broth
1 1/3 cups quick-cooking polenta
Coarse salt and ground pepper
1 pork tenderloin (1 pound), cut into 12 equal slices
1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for dish
2 medium white onions, halved and thinly sliced lengthwise
1 bunch Swiss chard (3/4 pound), stems cut into 1/2-inch pieces and leaves roughly chopped
2 to 3 teaspoons sherry vinegar
2 teaspoons unsalted butter

Steps:

  • In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 25 minutes.
  • Meanwhile, flatten pork pieces into medallions between the palms of your hands. Season pork with salt and pepper. In a large skillet, heat 1 1/2 teaspoons oil over medium-high. Add half the pork and cook until browned on both sides, about 3 minutes total. Transfer to a plate and loosely cover with foil; repeat with 1 1/2 teaspoons oil and pork.
  • Return skillet to heat and add 1 teaspoon oil, onions, chard stems, and cup broth. Cook, scraping up browned bits, until vegetables begin to soften, 5 minutes (reduce heat to prevent burning as needed). Add chard leaves and cook until wilted, about 2 minutes. Add vinegar, 3/4 cup broth, and pork with any accumulated juices; cook until liquid has almost evaporated, 4 minutes.
  • Pour 4 cups polenta into a lightly oiled 8-inch square baking dish; cover with plastic wrap and refrigerate for later use. Stir butter into remaining polenta. Season pork and vegetables with salt and pepper and serve over polenta.

Nutrition Facts : Calories 368 g, Fat 11 g, Fiber 3 g, Protein 33 g

KALAMATA PORK TENDERLOIN WITH ROSEMARY



Kalamata Pork Tenderloin with Rosemary image

This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor!

Provided by COOKINGQUEEN75

Categories     World Cuisine Recipes     European     Greek

Time 35m

Yield 4

Number Of Ingredients 11

1 pound pork tenderloin medallions
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 clove garlic, minced
½ cup dry red wine
½ cup chicken stock
⅛ cup sliced kalamata olives
1 tablespoon minced lemon zest

Steps:

  • Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
  • Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.

Nutrition Facts : Calories 232.9 calories, Carbohydrate 7.8 g, Cholesterol 63.2 mg, Fat 10.1 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 404.3 mg, Sugar 0.3 g

PORK MEDALLIONS WITH BALSAMIC-HONEY GLAZE



Pork Medallions With Balsamic-Honey Glaze image

Make and share this Pork Medallions With Balsamic-Honey Glaze recipe from Food.com.

Provided by sweetmess76

Categories     Pork

Time 20m

Yield 2 Tenderloins, 4-6 serving(s)

Number Of Ingredients 9

4 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon mustard
salt & freshly ground black pepper
1 3/4-2 lbs pork tenderloin
canola oil, for searing

Steps:

  • Preheat the oven to 350 degrees F.
  • Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
  • For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
  • Pour the glaze over the slices and turn them to coat.
  • Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.
  • To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.

Nutrition Facts : Calories 237.7, Fat 14.3, SaturatedFat 1.4, Sodium 2121, Carbohydrate 24, Fiber 6.3, Sugar 14.6, Protein 8.4

PORK TENDERLOIN WITH POLENTA CAKES



Pork Tenderloin with Polenta Cakes image

Provided by Food Network

Categories     main-dish

Time 3h10m

Number Of Ingredients 19

2 pounds button mushrooms
6 cups beef broth (not bouillon) You may use canned consomme or beef broth
2 cups French onion soup (may use canned French Onion or homemade)
1 stick unsalted butter
2 cups red wine
1 tablespoon fresh rosemary (optional)
1 1/2 pounds pork tenderloin
Flour
Salt and pepper to taste
1 tablespoon oil or butter
2 to 3 tablespoons red wine
Pat butter
Fresh Rosemary sprigs (one per guest)
1 package polenta
1 egg beaten
1/2 cup flour
1 tablespoon Parmesan cheese
Salt and pepper to taste
Oil

Steps:

  • Mushrooms: Pick mushrooms that are small and the gills on the underneath side are closed. Gently wash mushrooms and drain. Put all the mushrooms in large Dutch oven and begin cooking on medium heat. Water will be rendered from the mushrooms. If no liquid is rendered from the mushrooms, add 1 cup of broth to begin cooking. When the mushrooms have shriveled, add the broth and the onion soup. Cook slowly for about 2 hours until the mushrooms are darker in color and tender. If more liquid is needed, add water. After 2 hours add the wine and cook 1 hour more. The liquid should be reduced by 2/3 by now. Add the rosemary and butter and keep warm.
  • Pork Tenderloin: Preheat oven to 450 degrees. Flour the tenderloin and shake off excess. Add salt and pepper. In a skillet over medium high heat, heat about 1 tablespoon of oil or a mixture of oil and butter. Saute the tenderloin until seared on all sides. Put in oven in skillet and roast for about 8 to 12 minutes until internal temperature is 170. Remove loin and keep warm. Deglaze the pan with wine, reduce by half and add a pat of butter. Add tenderloin back to pan and keep warm.
  • Polenta Cakes: Wrap polenta in cling wrap and refrigerate until firm. Cut polenta into rounds and dip in egg that has been beaten and dredge in flour mixed with Parmesan cheese, salt and pepper. Fry in oil until golden brown. Drain on paper towels. Make 2 per person.
  • To serve: Place 2 polenta cakes on the plate 1 slightly overlapping the other. Slice tenderloin and allow 5 to 6 slices per person. Add drippings from pork loin to mushrooms. Spoon mushrooms with gravy over meat and polenta. Stand a spring of rosemary in center spearing the meat. If you want a fragrant presentation, you can light the rosemary after if has been slightly dried in the microwave.
  • Green Bean Bundles: Fresh long green beans about a dozen per person 1 red bell pepper, cut into thin strips same shape as green beans Strips bacon flattened and cut in half
  • Make bundle with green beans and bell pepper and wrap with bacon. You can either tie bacon or use a toothpick. Place bundles in glass pie plate with another pie plate on top and microwave on high until beans are crisp tender and bacon done. Remove toothpicks and serve.

PEAR BRAISED PORK TENDERLOIN



Pear Braised Pork Tenderloin image

For those of you who love pork, try this wonderful blend of fruits, vegetables, herbs and spices. A great weekend meal to cook for that special someone!

Provided by Mr. K

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h15m

Yield 4

Number Of Ingredients 9

1 ripe pear, cored and coarsely chopped
1 clove garlic, pressed
¾ cup extra-virgin olive oil
½ cup dry white wine
½ teaspoon minced rosemary
1 (1 1/2 pound) pork tenderloin, cut in half
1 teaspoon sea salt
1 teaspoon ground mixed peppercorns
5 pearl onions, peeled and chopped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mash together soft pear, garlic, olive oil, white wine, and rosemary. Season pork with salt and pepper, and place into a 10x10 inch glass baking dish. Pour pear mixture over pork and sprinkle with chopped onion. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for about 45 minutes, until the internal temperature of the pork reaches 145 degrees F (63 degrees C) when taken with a meat thermometer.

Nutrition Facts : Calories 582.6 calories, Carbohydrate 8.7 g, Cholesterol 73.7 mg, Fat 46.1 g, Fiber 1.4 g, Protein 26.6 g, SaturatedFat 7.3 g, Sodium 501.2 mg, Sugar 4.6 g

ROAST PORK TENDERLOINS WITH CRANBERRY-PORT SAUCE



Roast Pork Tenderloins with Cranberry-Port Sauce image

Categories     Fruit Juice     Garlic     Onion     Pork     Roast     Cranberry     Port     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 16

3 tablespoons butter
2 cups chopped onions
4 garlic cloves, minced
3 teaspoons grated orange peel
1 1/2 teaspoons dried sage leaves
5 1/2 teaspoons dried thyme
2 cups canned low-salt chicken broth
1 1/2 cups cranberry juice cocktail
2 cups fresh or frozen (unthawed) cranberries (about 8 ounces)
1/2 cup sugar
1/4 cup tawny Port
1 tablespoon cornstarch
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
3 1-pound pork tenderloins, excess fat trimmed
3 tablespoons vegetable oil

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add garlic, 1 1/2 teaspoons orange peel, sage, and 1 teaspoon thyme; stir 1 minute. Add broth and cranberry juice; simmer until mixture is reduced to 2 1/2 cups, about 8 minutes. Strain sauce into heavy medium saucepan, pressing on solids with back of spoon. Add cranberries and sugar; boil just until berries pop, about 5 minutes. Mix Port and cornstarch in small bowl to blend. Add to sauce; boil until sauce thickens, about 1 minute. Season to taste with salt and pepper. (Cranberry sauce can be made 1 day ahead. Cover and refrigerate.)
  • Mix remaining 4 1/2 teaspoons thyme, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper in small bowl. Place pork in large baking dish. Pat dry with paper towel. Brush with 2 tablespoons oil. Rub thyme mixture over pork. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown, turning frequently, about 5 minutes. Transfer skillet to oven and roast pork until instant-read thermometer inserted into thickest part of pork registers 150°F, about 20 minutes. Transfer pork to platter; cover to keep warm. Add cranberry sauce and remaining 1 1/2 teaspoons orange peel to same skillet and bring to simmer, stirring frequently.
  • Cut pork into 1/2-inch-thick diagonal slices. Divide slices among 8 plates. Drizzle sauce over and serve.

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PORK TENDERLOIN WITH CHEESY POLENTA | RACHAEL RAY IN SEASON
pork-tenderloin-with-cheesy-polenta-rachael-ray-in-season image
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  • Preheat the oven to 375 degrees . In a large, heavy skillet, heat 1 tablespoon oil over medium heat. Season the pork with salt and pepper and cook in the skillet, turning, until browned, 10 minutes. Transfer to a 9-by-13-inch baking dish, reserving the skillet, and roast until the temperature registers 145 degrees on an instant-read thermometer, 12 to 15 minutes.
  • Meanwhile, heat the skillet over medium heat and cook the shallots and mushrooms in the remaining 2 tablespoons oil until softened, about 5 minutes. Add the chicken broth and simmer until reduced, about 3 minutes. Cover and remove from the heat.
  • In a saucepan, bring 3 1/4 cups water and the cream to a boil and whisk in the polenta. Lower the heat to medium low and cook, whisking, until tender, about 3 minutes. Stir in the cheese; season with salt and pepper. Cover and keep warm.
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  • While the tenderloin is cooking in the oven, in a medium pot, bring water and milk to a boil over medium heat. Slowly whisk in the polenta, stirring until the polenta is soft and thick, about 5 minutes. Stir in the butter, Pecorino Romano, salt, and pepper. If the polenta thickens too much, thin with additional water or milk.
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ROASTED PORK TENDERLOIN WITH PICKLED CABBAGE & POLENTA ...
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Calories 339 per serving
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  • Preheat oven to 425 degrees F. For polenta, combine broth, polenta-style cornmeal, and garlic in a large saucepan. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, 20 minutes, stirring frequently.
  • Meanwhile, combine caraway seeds, celery seeds, 1/4 teaspoon of the salt, and 1/4 teaspoon of the ground pepper in a small bowl. Sprinkle evenly over pork tenderloin; rub in with your fingers. Place the pork on a rack in a shallow roasting pan. Lightly coat zucchini halves with cooking spray; sprinkle with the remaining 1/8 teaspoon salt and the remaining 1/8 teaspoon pepper. Arrange in a single layer around the pork in the roasting pan. Roast 20 to 25 minutes or until a thermometer inserted into center of the tenderloin registers 145 degrees F and the zucchini is just tender, turning the zucchini once halfway through roasting time.
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PORK TENDERLOIN WITH POLENTA RECIPE | EATINGWELL
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  • Preheat broiler. Line a large baking sheet with foil. Lightly coat both sides of polenta slices with cooking spray. Arrange the polenta on the prepared baking sheet; set aside.
  • Stir together marinara sauce, orange peel, and fennel seeds in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until slightly thickened. Stir in vinegar; keep warm.
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