Sun Dried Tomato Crusted Pork Tenderloin Recipes

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PORK SCALOPPINE WITH SUN-DRIED TOMATOES AND ROSEMARY



Pork Scaloppine with Sun-Dried Tomatoes and Rosemary image

Categories     Pork     Tomato     Low Carb     Low Fat     Rosemary     Pork Tenderloin     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

8 ounces pork tenderloin, well trimmed
8 sun-dried tomatoes (not packed in oil)
2 teaspoons olive oil
2 large garlic cloves, thinly sliced
2 tablespoons dry white wine
1/2 cup canned unsalted chicken broth
1/4 teaspoon minced fresh rosemary

Steps:

  • Cut tenderloin into 1-inch-thick pieces. Place 1 piece between 2 sheets of waxed paper. Pound pork with mallet or small heavy flat-bottomed saucepan until flattened to thickness of 1/4 inch. Repeat with remaining tenderloin.
  • Place sun-dried tomatoes in small bowl. Add enough boiling water to cover tomatoes. Let stand until tomatoes are soft, approximately 5 minutes. Drain and slice tomatoes.
  • Heat oil in heavy large skillet over medium-high heat. Add pork in batches and fry until just cooked, turning once, about 4 minutes. Transfer pork to plate; cover with foil and keep warm. Add garlic to skillet and sauté 1 minute. Stir in wine and broth and simmer until reduced by 1/2, about 2 minutes. Mix in rosemary and tomatoes. Pour tomato mixture over pork and serve.

ITALIAN PORK TENDERLOIN



Italian Pork Tenderloin image

Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.

Provided by ANNACOYNE

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
¼ cup chopped prosciutto
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
2 tablespoons chopped oil-packed sun-dried tomatoes
¼ cup chopped onion
1 ½ pounds pork tenderloin, cut into 1/2 inch strips
½ cup chicken broth
½ cup heavy cream
¼ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
  • Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

Nutrition Facts : Calories 356 calories, Carbohydrate 3.1 g, Cholesterol 121.8 mg, Fat 25 g, Fiber 0.5 g, Protein 28.9 g, SaturatedFat 10.3 g, Sodium 390.3 mg, Sugar 0.5 g

SUN-DRIED TOMATO CRUSTED PORK TENDERLOIN RECIPE



Sun-Dried Tomato Crusted Pork Tenderloin Recipe image

Provided by á-1515

Number Of Ingredients 7

2 pork tenderloins, about 2 to 2-1/4 pounds
Salt and pepper
1 shallot
2 cloves garlic
1 cup sun-dried tomatoes (julienne cut in pouch)
2 teaspoons Dijon-style mustard
1 tablespoon olive oil, plus more if needed

Steps:

  • Preheat oven to 375°F and line a baking pan with aluminum foil. Spray with nonstick spray and set aside. Trim pork tenderloins of silver skin and place on the prepared baking sheet. Season on all sides with salt and pepper. In the bowl of a food processor, finely chop shallot and garlic. Add sun-dried tomatoes, mustard and olive oil and pulse until it reaches a paste consistency. Add more olive oil if needed. Using a spatula, transfer half of the mixture to each pork tenderloin. Spread the paste evenly over the top and sides of each tenderloin. You may need to use your fingers to press gently so the paste adheres. Roast for about 20 minutes, until the pork's internal temperature reaches 145°F. Allow to rest for at least 5 minutes before slicing with a serrated knife.*

SUN-DRIED TOMATO PESTO-STUFFED PORK



Sun-dried Tomato Pesto-Stuffed Pork image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 55m

Yield 4 servings (with leftovers for Wonton Soup; Pork Fried Rice)

Number Of Ingredients 8

Cooking spray
2 1/2 pounds pork tenderloin
1 cup prepared sun-dried tomato pesto
Salt and ground black pepper
1/4 cup balsamic vinegar
2 tablespoons prepared honey mustard
2 tablespoons chopped fresh thyme leaves
2 cups quick-cooking rice, prepared according to package directions

Steps:

  • Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
  • Using a sharp knife, cut pork lengthwise 3/4 of the way through. Place in a prepared pan and spread sun-dried tomato pesto in the incision. Fold pork back in half and use a metal or wooden skewer to close the seam. Season with salt and black pepper.
  • In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork.
  • Roast 45 minutes, until an instant-read thermometer reads 155 degrees F (pork may still be pink in the center and that's O.K.).
  • Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices. Serve about 1/2 of the pork with 2 cups rice. Reserve remaining rice and pork for additional meals.

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