Roast Pork Tenderloin With Prunes And Bay Leaves Recipes

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INSTANT POT GARLIC & ROSEMARY ROAST PORK LOIN



Instant Pot Garlic & Rosemary Roast Pork Loin image

It's remarkable that a pork roast can be so good so quickly! The gravy is rich and flavorful and the meat is moist and perfectly cooked-using an Instant Pot is a real game changer for pork loin roast.

Provided by Cooking Light

Categories     Healthy Pork Loin Recipes

Time 1h5m

Number Of Ingredients 11

2 pounds boneless center-cut pork loin, about 4 inches wide
1 tablespoon chopped fresh rosemary plus 3 teaspoons, divided
1 ¼ teaspoons kosher salt, divided
1 teaspoon ground pepper, divided
2 tablespoons extra-virgin olive oil
1 cup sliced yellow onion
4 medium cloves garlic, chopped
½ cup unsalted chicken stock
1 tablespoon cornstarch
1 tablespoon cold water
2 tablespoons unsalted butter

Steps:

  • Season pork on all sides with 1 tablespoon rosemary, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add oil to a programmable pressure multicooker (such as Instant Pot). Select Sauté setting. Select High temperature setting, and allow to preheat. Add the pork; cook on all sides until nicely browned, about 3 minutes per side. Transfer to a plate. Pour off excess drippings in the cooker; do not wipe the cooker clean. Add onion, garlic, 1/2 teaspoon rosemary and the remaining 1/2 teaspoon each salt and pepper to the cooker; cook, stirring constantly, until the onion softens, about 1 minute. Add broth, stirring to scrape up any browned bits from the bottom of the cooker.
  • Return the pork to the cooker. Press Cancel. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 22 minutes. (It will take 7 to 9 minutes for the cooker to come up to pressure before cooking begins.)
  • Carefully turn the steam release handle to Venting position, and let the steam fully escape. (This will take 3 to 4 minutes.) Remove the lid from the cooker. Transfer the pork to a cutting board; let rest for 10 to 12 minutes.
  • Meanwhile, whisk cornstarch and cold water in a small bowl until combined. Select Sauté setting on the cooker. Select High temperature setting, and bring the mixture in the cooker to a boil. Add the cornstarch mixture, whisking until combined. Cook, whisking constantly, until the mixture thickens into gravy, 1 to 2 minutes. Add butter and the remaining 2 1/2 teaspoons rosemary, stirring until the butter is melted. Turn the cooker off.
  • Slice the pork into 3/4-inch pieces. Arrange the slices on 6 plates; spoon the gravy over the pork.

Nutrition Facts : Calories 312 calories, Carbohydrate 5 g, Fat 17 g, Fiber 1 g, Protein 33 g, SaturatedFat 6 g, Sodium 492 mg, Sugar 1 g

LOIN OF PORK WITH BAY LEAVES



Loin of Pork with Bay Leaves image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 8

6 tablespoons extra-virgin olive oil
4 garlic cloves, bruised and crushed with the flat side of a knife
1 teaspoon salt
6 peppercorns, bruised
16 bay leaves, 6 crumbled, plus more whole leaves for garnish
1 medium onion, finely sliced
One 4-pound boneless pork loin, plus the bones
1/2 cup white wine

Steps:

  • In a small bowl mix the olive oil, garlic, salt, peppercorns, and crumbled bay leaves and rub the mixture all over the meat. Put the pork on a large dish or in a large plastic bag and cover the dish or tie up the bag and leave in the refrigerator if you've got steeping time; otherwise - if you're about to start cooking it - just leave it out.
  • Preheat the oven to 400 degrees F. Line a roasting pan with the onion. Strew over the onion 10 whole bay leaves. Place the pork, including its marinade, on top and the bones all around, if they fit and if you've got them. Roast in the oven for about 1 3/4 hours or to an internal temperature of 150 to 155 degrees F on an instant-read thermometer, basting regularly.
  • Remove the pork, scraping burnt bits off, to a plate or carving board and let it sit. On the stove at moderate heat, pour the wine and 1/2 cup boiling water over the bones, bay, garlic, and onion. Let it bubble up and reduce by about a third, and then remove the bones gingerly and strain the liquid contents into a saucepan. Heat, correct the seasoning, and add liquid as you like to make a good, thin, not-quite gravy.
  • Carve the loin, put the slices on a big warmed plate, sprinkle with salt, and pour over a little of the juice-gravy, then tent with foil and leave in the turned-off oven while you eat the starter. It is a bit prinky, I know, but it will look fabulous if, when you take it out, you arrange, Napoleonically, some more bay leaves around the edges of the dish with the bay-scented pork.

ROASTED PORK TENDERLOIN



Roasted Pork Tenderloin image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 29

3 pork tenderloins (about 1 1/2 pounds)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
Bourbon Glaze, recipe follows
Braised Red Cabbage, recipes follows
1 tablespoon olive oil
2 shallots, chopped
2 cloves garlic, chopped
2 cups brown sugar
3/4 cup balsamic vinegar
1/2 cup red wine
1/2 cup apple cider
2 teaspoons green peppercorns* (See Cook's Note)
1 bay leaf
1 cup seeded and chopped plum tomatoes
1/2 cup chopped red bell pepper
5 sprigs Italian parsley
3 tablespoons soy sauce
1 1/2 ounces bourbon
1 tablespoon olive oil
3 large onions, thinly sliced (about 2 pounds)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1 small red cabbage, thinly sliced (about 1 pound)
1/4 cup apple cider
1/4 cup brown sugar
1/4 cup red wine vinegar

Steps:

  • Preheat the oven to 400 degrees F.
  • Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
  • In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
  • Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
  • In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.

PORK LOIN STUFFED WITH PRUNES



Pork Loin Stuffed with Prunes image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 10

About 12 ounces pitted prunes
2 cups white wine, optional
4 pounds, net, boned pork loin, centercut
4 tablespoons unsalted butter
1 large onion (or leek), 1 stalk celery and 1 large carrot, finely chopped
2 to 3 tablespoons vegetable oil
1/2 cup broth
Whole bay leaf, 4 whole peeled garlic cloves
Salt and pepper
2 tablespoons of butter, optional

Steps:

  • Preheat oven to 325 degrees. Soak prunes in wine, if you wish, for as long as possible. Drain prunes, reserving wine. With a long sharp knife, make a slit in the center of the loin and stuff it with prunes (reserve prunes that won't fit into pork).
  • In a large casserole heat butter. When foaming subsides add the onion or leek, celery and carrot. Cover and cook for 5 to 8 minutes or until the vegetables are tender. Remove them with a slotted spoon and reserve for later. Add vegetable oil to the casserole and heat. When hot, add the loin and brown on all sides, including the ends. When pork is browned, remove it to a plate. Discard all fat from the casserole, but leave behind any drippings. Return cooked vegetables to the bottom of the casserole. Add the meat on top and add any prunes which didn't fit into the loin.
  • Cover loin with reserved white wine you soaked the prunes in, broth, bay leaf and garlic. Put a lid on casserole and set in oven. Cook for 1 and 1/2 to 2 hours or until pork juices run a clear yellow (difference in time depends on how thick the loin is; internal temp is 165 degrees). Remove casserole from oven and remove the pork and let rest while you make the sauce. Strain the juices into a "degreasing" cup or heat-resistant cup. Discard aromatic vegetables and prunes. The fat will rise above the juices; discard it. Return juices to casserole and boil down until thickened. Finish with a tablespoon of butter or not as you wish. Slice pork into thin slices, serve with saffron rice, sugar snap peas and spoon sauce over the top.

PORK TENDERLOIN WITH SHALLOTS AND PRUNES



Pork Tenderloin With Shallots and Prunes image

Porc aux pruneaux, which is a classic, is by no means fancy, and it is always much more old-fashioned bistro or grandmotherly than high end. Simply put, it is a pork roast with red-wine-soused prunes. Hardly elegant, although it doesn't have to be heavy either. In France, countless versions of the dish are made in neighborhood joints and at home. Sometimes a large loin or shoulder roast is used, sometimes pan-fried chops. Here we use a lightly brined pork tenderloin, adding stewed shallots to the sauce for depth and texture, and a touch of ginger for brightness. While the roast is in the oven, the shallots simmer with the wine and prunes for the sauce. The dark red sauce (rather unctuous really) is both sweet and tart, with a boozy hint of Madeira. It strikes a Middle European chord somewhere deep within. Serve with sweet potatoes or garnet yams roasted in their skins.

Provided by David Tanis

Categories     dinner, main course

Time 45m

Yield 4 servings.

Number Of Ingredients 19

3 tablespoons kosher salt
3 tablespoons brown sugar
1/4 teaspoon allspice berries, crushed
1/4 teaspoon black peppercorns, crushed
2 bay leaves
Few thyme branches
1 pork tenderloin, trimmed, about 1 pound
4 ounces pitted prunes, about 16 large
1/2 cup dry red wine
1/2 teaspoon grated ginger
1/2 teaspoon grated orange zest
1 tablespoon olive oil
1 tablespoon butter
3 to 4 large shallots, finely diced, about 1/3 cup
1/2 teaspoon chopped fresh thyme
Salt and pepper
1 1/2 cups chicken broth
1 tablespoon Madeira or port, optional
2 teaspoons potato starch dissolved in 2 tablespoons cold water.

Steps:

  • To brine the pork: Dissolve the salt and brown sugar in 2 cups cold water in a glass or stainless steel bowl large enough to hold the tenderloin. Add the allspice, peppercorns, bay leaves and thyme. Submerge the meat, cover and refrigerate at least 8 hours (overnight is better). Before cooking, remove the tenderloin, pat dry and bring to room temperature. Heat the oven to 400 degrees.
  • To make the sauce and roast: Simmer the prunes in the red wine until slightly softened, about 5 minutes. Turn off the heat, stir in the ginger and orange zest, and steep for 10 minutes
  • Heat the olive oil in a heavy stainless steel skillet over medium-high heat. Lightly brown the tenderloin, about 3 minutes per side. (Turn off heat and use the same pan to make the sauce.) Transfer the tenderloin to a small roasting pan. Roast uncovered for about 15 minutes, until an instant-read thermometer registers 140 degrees. Let rest for 10 minutes before slicing. (Residual heat will cause the meat to continue to cook a bit while resting.)
  • To finish the sauce, melt the butter in the reserved skillet over medium heat. Add shallots and thyme, and season lightly with salt and pepper. Cook for about 5 minutes, until softened, stirring with a wooden spoon. Scrape up any browned bits to enrich the sauce. Add chicken broth, turn up the heat, and simmer 2 minutes. Stir in the prunes and wine, and simmer for another 2 minutes. Add the Madeira if using. Taste and correct the seasoning, then add the potato starch mixture and cook for another minute to thicken. Spoon sauce and prunes over the sliced tenderloin.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 809 milligrams, Sugar 25 grams, TransFat 0 grams

ROASTED PORK TENDERLOIN



Roasted Pork Tenderloin image

Easy and yummy pork tenderloin, melts in your mouth. You may use more or less sage according to your taste.

Provided by WUNNIE

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 3h10m

Yield 6

Number Of Ingredients 7

2 pounds pork tenderloin
½ teaspoon ground sage
garlic salt to taste
1 (32 ounce) jar sauerkraut, drained
½ apple
½ onion
⅓ cup brown sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
  • Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).

Nutrition Facts : Calories 199.1 calories, Carbohydrate 16.5 g, Cholesterol 65.3 mg, Fat 3.8 g, Fiber 4.4 g, Protein 24.8 g, SaturatedFat 1.3 g, Sodium 1063.2 mg, Sugar 11.7 g

COUNTRY FRENCH PORK WITH PRUNES AND APPLES



Country French Pork with Prunes and Apples image

The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 10 servings.

Number Of Ingredients 12

2 tablespoons all-purpose flour
1 tablespoon herbes de Provence
1-1/2 teaspoons salt
3/4 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
2 tablespoons olive oil
2 medium onions, halved and thinly sliced
1 cup apple cider or unsweetened apple juice
1 cup beef stock
2 bay leaves
2 large tart apples, peeled, cored and chopped
1 cup pitted dried plums (prunes)

Steps:

  • Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 28g protein.

ROAST PORK TENDERLOIN WITH PEARL ONIONS



Roast Pork Tenderloin With Pearl Onions image

Provided by Pierre Franey

Categories     dinner, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 whole boneless, very lean pork tenderloins, about 1 1/2 pounds
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
1 teaspoon cumin
2 teaspoons fresh chopped rosemary, or 1 teaspoon dried
1 bay leaf
12 pearl onions or small peeled white onions
8 small waxy red potatoes, peeled
1/4 cup chicken broth, fresh or canned

Steps:

  • Preheat oven to 425 degrees.
  • Sprinkle tenderloins with salt and pepper.
  • Put the tenderloins in a small roasting pan large enough to hold them side by side, and brush with oil. Sprinkle evenly with cumin and rosemary. Add bay leaf. Cook the pork over medium heat on top of the stove, turning so the pieces are lightly browned all over. Put in the oven.
  • Meanwhile, put the onions and potatoes in a saucepan. Cover with water and salt to taste. Bring to a boil and simmer 5 minutes. Drain well.
  • Scatter the onions and potatoes around the meat. Turn the pork, and continue baking 30 minutes, basting once in a while.
  • Drain fat from the pan, and discard bay leaf. Add chicken broth, return to the oven, and bake 5 minutes more.
  • Remove from oven, and cut pork crosswise into slices. Sprinkle with parsley, and serve immediately with onions, potatoes and pan gravy.

BRAISED PORK LOIN WITH PRUNES



Braised Pork Loin with Prunes image

Categories     Garlic     Mustard     Onion     Pork     Braise     Prune     Cognac/Armagnac     White Wine     Fall     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 21

1/4 cup olive oil
2 lb onions (6 to 8 medium), halved lengthwise, then thinly sliced lengthwise
1 head of garlic, cloves separated and peeled
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 cups pitted prunes (14 oz)
1 cup Armagnac
1 (3- to 3 1/2-lb) boneless center-cut pork loin roast (3 to 4 inches in diameter), tied
10 fresh parsley stems
2 large fresh thyme sprigs
1 large fresh sage sprig
1 California bay leaf or 2 Turkish
1/4 teaspoon black peppercorns
2 whole cloves
1/3 cup Dijon mustard
1/3 cup packed light brown sugar
1 cup dry white wine
1 cup reduced-sodium chicken broth (8 fl oz)
2 to 3 tablespoons red-wine vinegar
Special Equipment
a 5-qt heavy pot with lid (round or oval to accommodate a 12-inch roast; see cooks' note, below); a 6-inch square of cheesecloth; kitchen string; an instant-read thermometer; heavy-duty foil

Steps:

  • Heat 2 tablespoons oil in 5-quart pot over moderate heat until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are soft and golden, about 20 minutes. Transfer onions to a bowl and reserve pot.
  • Simmer prunes and Armagnac in a 1- to 2-quart saucepan 5 minutes. Remove from heat and set aside.
  • Make a hole for stuffing: Insert a long thin sharp knife into middle of one end toward center of loin, then repeat at opposite end to make an incision that runs lengthwise through roast. Enlarge incision with your fingers, working from both ends, to create a 3/4-inch-wide opening.
  • Pack about 20 prunes into pork, pushing from both ends toward center (reserve remaining Armagnac and prunes). Pat pork dry and season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Wrap parsley, thyme, sage, bay leaf, peppercorns, and cloves in cheesecloth and tie into a bundle with kitchen string.
  • Brush pork with mustard, then evenly coat with brown sugar. Heat remaining 2 tablespoons oil in reserved pot over high heat until hot but not smoking, then brown meat on all sides (not ends), reducing heat if necessary to keep from burning, about 6 minutes total.
  • Transfer pork with tongs to a plate, then add white wine and reserved Armagnac (but not prunes) to pot. Bring to a boil, then remove from heat.
  • Add broth, onions, and cheesecloth bundle to pot with Armagnac mixture, then add pork with any juices accumulated on plate and turn pork fat side up. Bring to a boil over high heat, covered, then transfer to oven and braise 30 minutes.
  • Add remaining prunes and braise until thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 150°F, about 15 minutes.
  • Transfer pork to a cutting board and cut off and discard string, then cover with heavy-duty foil (temperature of pork will rise as it stands).
  • While pork stands, skim fat from surface of sauce (if necessary) and remove and discard cheesecloth bundle, then stir in vinegar and remaining 1/4 teaspoon salt and pepper to taste.

SLOW-COOKER PORK LOIN WITH CIDER AND PRUNES



Slow-Cooker Pork Loin With Cider and Prunes image

Make and share this Slow-Cooker Pork Loin With Cider and Prunes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 7h

Yield 10 serving(s)

Number Of Ingredients 16

1 (4 1/2-5 lb) boneless pork loin roast, tied
4 teaspoons vegetable oil
2 onions, chopped medium
3 garlic cloves, minced
1 cup dry white wine
2 cups low sodium chicken broth
1 cup apple cider
1 cup pitted prunes
2 bay leaves
2 tablespoons minced fresh thyme (or 2 t. dried)
1 lb carrot, peeled and cut into 1-inch pieces
1/2 cup all-purpose flour
1 cup heavy cream
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/4 cup minced fresh parsley

Steps:

  • Dry the roast with paper towels, then season with salt and pepper.
  • Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
  • Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes; add the rost to the slow cooker.
  • Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
  • Add the onions and 1/4 teaspoon salt; cook until softened, about 5 minutes.
  • Stir in the garlic and cook for about 15 seconds.
  • Stir in the wine, scraping up any browned bits.
  • Simmer until the wine has reduced by half, about 3 minutes, then pour into the slow cooker.
  • Add the broth, cider, prunes, bay leaves, and thyme to the slow cooker.
  • Nestle the carrots into the slow cooker around the edges.
  • Cover and cook on LOW 5--6 hours, until the roast is tender and reads 165-175° on an instant-read thermometer.
  • Transfer the pork to a carving board and tent loosely with foil.
  • Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
  • Discard the bay leaves.
  • Set the slow cooker to high.
  • Whisk the flour with the cream until smooth, then stir into the slow cooker.
  • Continue to cook until the sauce is thickened and no longer tastes of flour, 15-30 minutes longer.
  • Stir in the mustard, lemon juice, and parsley and season with salt and pepper to taste.
  • Untie the roast and slice 1/2 inch thick.
  • Arrange the meat on a warmed serving platter and pour about 1 cup of the sauce over the top.
  • Serve passing the remaining sauce separately.

Nutrition Facts : Calories 520.3, Fat 28.3, SaturatedFat 9.1, Cholesterol 163.2, Sodium 208.4, Carbohydrate 14.1, Fiber 2.1, Sugar 3.5, Protein 46.7

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PORK TENDERLOIN WITH APRICOTS AND PRUNES RECIPE | PELLET GRILL RECIPES
2016-08-10 Place the pork tenderloin roast in a large resealable plastic bag. Combine the white wine, bay leaf, and dried thyme. Pour over the roast, seal the bag and refrigerate for 2 …
From memphisgrills.com


PORK TENDERLOIN RECIPES | ALLRECIPES
2022-01-06 this link opens in a new tab. A pork tenderloin roast is stuffed with an apple and onion stuffing and rolled up in bacon for even more flavor. "Perfect for a weeknight dinner …
From allrecipes.com


LOIN OF PORK STUFFED WITH PRUNES RECIPE - FOOD NEWS
Stuff three quarters of the soaked prunes into the slit in the roast, and tie the roast securely with kitchen twine at 2-inch intervals. Thread the sage leaves underneath the ties on either side of …
From foodnewsnews.com


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