Roasted Pork Tenderloin With Balsamic Red Currant Sauce Recipes

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APPLE AND WALNUT STUFFED PORK TENDERLOIN WITH RED CURRANT SAUCE



Apple and Walnut Stuffed Pork Tenderloin with Red Currant Sauce image

My roasted pork tenderloin is stuffed with two of our favorite ingredients: walnuts and apples. This comforting entree is my family's most requested pork dish. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon butter
1 cup chopped walnuts
1 medium apple, peeled and finely chopped
3 tablespoons dried cranberries
1 tablespoon minced fresh parsley
1 tablespoon olive oil
1 garlic clove, minced
1 pork tenderloin (1-1/2 pounds)
1/3 cup apple butter
1/2 teaspoon salt
1/2 teaspoon ground coriander
SAUCE:
1 cup red currant jelly
1 shallot, finely chopped
2 tablespoons cranberry juice
2 tablespoons honey
1 tablespoon dried currants
1 tablespoon cider vinegar

Steps:

  • In a large heavy skillet, melt butter. Add walnuts; cook and stir over medium heat until toasted, about 2 minutes. Remove 1/2 cup for serving. Add apple to the remaining walnuts; cook and stir 1 minute longer. Cool slightly., Place the cranberries, parsley, oil, garlic and apple mixture in a food processor; cover and process until finely chopped., Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; spread apple butter on 1 long side of tenderloin to within 1/4 in. of edges. Top with apple mixture. Close meat; tie with kitchen string. Place on a rack in a shallow roasting pan; rub with salt and coriander., Bake at 350° until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 55-65 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-14 minutes. Serve with pork; top with reserved walnuts.

Nutrition Facts : Calories 513 calories, Fat 21g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 260mg sodium, Carbohydrate 59g carbohydrate (51g sugars, Fiber 2g fiber), Protein 26g protein.

BEST BALSAMIC MARINATED PORK TENDERLOIN



Best Balsamic Marinated Pork Tenderloin image

Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.

Provided by maryjmohler

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 6h45m

Yield 4

Number Of Ingredients 7

½ cup balsamic vinegar
2 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary
2 teaspoons honey
fine sea salt to taste
freshly ground pepper to taste
1 (1 pound) pork tenderloin

Steps:

  • Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
  • Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
  • While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.

Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g

SAVOURY TENDERLOIN WITH RED CURRANT SAUCE



Savoury Tenderloin With Red Currant Sauce image

Another clipping from the collection, origin unknown. Makes a pleasant tangy main dish suitable for company. Suggested accompaniments are peas with pearl onions and carrots, or medium egg noodles with butter and poppy seeds.

Provided by Cecily Parsley

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb pork tenderloin, well trimmed
1 tablespoon Dijon mustard
1 teaspoon thyme
1/2 teaspoon savory
1/2 teaspoon marjoram
1/2 teaspoon salt
1 pinch frehly ground pepper
1/2 cup chopped fresh parsley
1/3 cup currant jam (red or black) or 1/3 cup jelly (red or black)
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 pinch salt
1 pinch freshly cracked black pepper

Steps:

  • Tuck under the thin end of the tenderloin to make it an even thickness. throughout.
  • In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste. Spread or rub paste all over tenderloin. Roll in chopped parsely to entirely coat tenderloin.
  • Place on rack in shallow roasting pan. Roast uncovered in 375° F oven for 30-35 minutes, or until meant is slightly pink inside and meat thermometer reads 160°F Slice into medallions.
  • To make the sauce: In a small pot over medium-low heat, melt jam. Stir in mustard until smooth. Stir in vinegar and season to taste with salt and pepper. Pour over sliced tenderloin before serving.

ROASTED PORK TENDERLOIN WITH BALSAMIC-RED CURRANT SAUCE



Roasted Pork Tenderloin With Balsamic-Red Currant Sauce image

Simple to prepare yet elegant and full of flavor. The sauce is sweet and tangy and the pork is tender and juicy. You can substitute the red currant jelly with any of your favorite flavors such as strawberry, cherry, blueberry, etc. You can even substitute with leftover cranberry sauce.

Provided by Cooking Creation

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 21

1 lb pork tenderloin
2 tablespoons olive oil
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon rosemary
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/8 teaspoon dried marjoram
1/8 teaspoon fresh ground black pepper
reserved pan dripping
1 tablespoon butter
1/2 cup chicken broth
1/4 cup red currant jelly, to taste
1 1/2 tablespoons balsamic vinegar
1 teaspoon orange zest
1/2 teaspoon parsley
1/4 teaspoon thyme
1/4 teaspoon rosemary
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin.
  • Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown.
  • Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes.
  • Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
  • Slice the pork tenderloin. Pour the sauce over all.
  • Enjoy!

BALSAMIC ROAST PORK TENDERLOINS



Balsamic Roast Pork Tenderloins image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 10 servings

Number Of Ingredients 7

4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped

Steps:

  • Preheat oven to 500 degrees F.
  • Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
  • Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
  • Let meat rest, transfer to a carving board, slice and serve.

HERB CRUSTED PORK TENDERLION WITH RED CURRANT SAUCE



Herb Crusted Pork Tenderlion With Red Currant Sauce image

I have alot of currant bushes hence lots of currant jam and jelly that we can't eat every year. This recipe was too good to pass by. Source Better Homes and Gardens.

Provided by Ceezie

Categories     Pork

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

pork tenderloin
2 -3 teaspoons dijon-style mustard
salt & freshly ground black pepper
1 tablespoon snipped fresh rosemary
2 teaspoons snipped fresh thyme
2 teaspoons snipped fresh sage
1 tablespoon olive oil
1/3 cup red currant jelly
1 tablespoon white wine vinegar
2 teaspoons butter, softened
1 teaspoon prepared horseradish
1/4 teaspoon finely shredded lemon peel
1/2 teaspoon lemon juice
3 cups watercress, tough stems removed

Steps:

  • Trim any fat from meat. Brush meat evenly with Dijon-style mustard. Sprinkle meat with salt and black pepper. In a a shallow dish, combine rosemary, thyme and sage. Roll meat in the mixed herbs, pressing herbs on all sides of meat.
  • In a very large nonstick skillet, brown tenderloin in hot oil over medium-high heat, turning to brown all sides. Transfer tenderloin to a rack in a shallow roasting pan. Roast in a 425 degree F oven for 25 minutes or until an instant-read thermometer inserted in pork registers 155 degrees F. and juices run clear. Remove from oven; cover with foil and let stand 15 minutes (meat temperature will rise to 160 degrees F).
  • For currant sauce: In a small saucepan combine jelly, vinegar, and butter. Heat and stir until jelly is melted. Remove from heat. Stir in horseradish, lemon peel and juice.
  • To serve, line a serving platter with watercress. Slice pork and arrange on top of the watercress; spoon some of the currant sauce over pork. Serve remaining sauce on the side. Makes 4 servings.

Nutrition Facts : Calories 126.7, Fat 5.4, SaturatedFat 1.7, Cholesterol 5, Sodium 39.8, Carbohydrate 20.5, Fiber 0.7, Sugar 14.5, Protein 0.7

PORK LOIN WITH CURRANT SAUCE



Pork Loin with Currant Sauce image

I serve this roast often to family and friends...and someone at the table always asks for the recipe. To complete the meal, I make stir-fried green beans and a lightened-up version of twice-baked potatoes. -Edie Urso of Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 10 servings.

Number Of Ingredients 11

3/4 cup sherry or apple juice
3/4 cup reduced-sodium soy sauce
6 garlic cloves, minced
4 teaspoons ground mustard
1-1/2 teaspoons ground ginger
1-1/2 teaspoons dried thyme
1 bone-in pork loin roast (5 pounds)
SAUCE:
2/3 cup currant jelly
1 tablespoon sherry or apple juice
1-1/2 teaspoons reduced-sodium soy sauce

Steps:

  • In a bowl, combine the first six ingredients; mix well. Pour 1-1/4 cups marinade into a 2-gal. resealable plastic bag; add the pork roast. seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing. In a small saucepan, combine sauce ingredients; bring to a boil over medium heat. Serve with the pork.

Nutrition Facts : Calories 298 calories, Fat 11g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 481mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

JUICY HERBED PORK LOIN WITH CURRANT SAUCE



Juicy Herbed Pork Loin With Currant Sauce image

This delicious recipe is actually a combination of three different recipes, with a unique cooking method to keep the loin juicy. When my husband bought a 12 pound pork loin (because it was "on sale"), I panicked! I didn't have much experience cooking pork loin, and I knew that they can come out tough and tasteless if cooked improperly. I cut the loin into three 4-pound portions and threw them in the freezer, while I scoured the internet and cook books for a recipe and cooking directions. Now, this recipe is a family favorite! This would be wonderful for a holiday meal, or anytime you want to create something that will "wow" your family!

Provided by Kibbie

Categories     Pork

Time 2h50m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 (3 lb) pork loin
3 teaspoons Dijon mustard
3 teaspoons thyme
1 1/2 teaspoons savory
1 1/2 teaspoons marjoram
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup fresh parsley, chopped fine
3 cloves peeled garlic
1 cup red currant jelly or 1 cup black currant jelly
3 teaspoons Dijon mustard
3 teaspoons red wine vinegar
salt and pepper

Steps:

  • Pork Loin Directions-------------.
  • Set oven to 475 degrees.
  • Pierce top of pork loin with sharp knife about every one or two inches, depending on your fondness for garlic (if there is a fatty layer, that would be the top side), Insert slivered garlic into the slits made by the knife.
  • Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste.
  • Spread all over pork loin, roll the loin in chopped parsley.
  • Cover with plastic wrap and let rest in refrigerator for at least one hour.
  • Place on rack in shallow roasting pan.
  • Roast in 475 degree oven for exactly 30 minutes.
  • Pull loin out, and rest on countertop (uncovered) for exactly 30 minutes.
  • (This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin).
  • As the loin is resting, turn oven temperature down to 325 degrees.
  • After the loin has rested, put it back in the oven (325 degrees), and bake for approx.
  • 30- 45 minutes, or until the internal temperature reaches 145 degrees.
  • Do not overcook!
  • Let the loin rest uncovered for 15-20 minutes before slicing, the internal temperature will continue to climb even after taking the loin from the oven.
  • (150-155 degrees) While the loin is resting, begin the currant sauce.
  • Currant Sauce Directions-------------.
  • Over medium heat, melt jam.
  • Whisk in mustard, vinegar, and salt and pepper until smooth.
  • Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation.
  • Enjoy!

Nutrition Facts : Calories 479.4, Fat 24.1, SaturatedFat 8.3, Cholesterol 102.1, Sodium 567.4, Carbohydrate 30.8, Fiber 1, Sugar 21.6, Protein 34.4

RED CURRANT SAUCE



Red Currant Sauce image

Recipe I came up with to serve with a chicken dish but I think it would be also suited to other poulty and game meats. I didn't use a great amount of sugar so the sauce retains a bit of tartness from the currants which was what I was after rather than anything too sweet. Note that it's quite a thin sauce rather than a thick one, aimed at things like rice and battered items that will soak it up, but you could always thicken it with cornflour.

Provided by Peter J

Categories     Sauces

Time 30m

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 3

300 g red currants
150 g brown sugar
3 tablespoons malt vinegar

Steps:

  • Combine ingredients in medium saucepan.
  • Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.
  • I started with frozen currants and cooked for 25 minutes, I imagine 20 minutes would be sufficient for fresh currants and the first 5 minutes was more or less defrosting them.

Nutrition Facts : Calories 92.9, Fat 0.1, Sodium 8, Carbohydrate 23.5, Fiber 1.6, Sugar 20.8, Protein 0.5

ROASTED BALSAMIC PORK TENDERLOIN



Roasted Balsamic Pork Tenderloin image

Balsamic vingar is one of my favorite flavors. Pork tenderloin is one of my favorite meats. So this recipe is a win/win.

Provided by Budgiegirl

Time 4h50m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon fresh thyme
2 teaspoons Dijon mustard
1/2 teaspoon ground black pepper
1 lb pork tenderloin, trimmed of all visible fat
2 shallots, minced
2 (5 ounce) bags baby spinach leaves
1/4 teaspoon salt

Steps:

  • Combine the vinegar, 2 teaspoons of oil, thyme, mustard, garlic and pepper in a large ziplock bag. Add the pork. Squeeze out air and seal the bag, turn to coat the pork.
  • Refrigerate at least 4 hours up to 24 hours.
  • Preheat the oven to 475.
  • Spray a small roasting pan with nonstick spray.
  • Remove the tenderloin from the marinade, discard the marinade.
  • Spray a skillet with non stick spray and set over medium high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to a roasting pan.
  • Roast until and instant read thermometer inserted into the thickest part of the pork reads 160, about 20-25 minutes.
  • Transfer to a carving board, let stand 10 minutes.
  • Meanwhile, heat the remaining 1 teaspoon of oil in a nonstick skillet over medium high heat. Add the shallots and cook until softened, about 2 minutes. Add spinach and salt, cook about 3-4 minutes. Serve with pork.

Nutrition Facts : Calories 210.5, Fat 9.9, SaturatedFat 2.6, Cholesterol 74.8, Sodium 286.4, Carbohydrate 4.8, Fiber 1.8, Sugar 0.4, Protein 25.7

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