Tenderloin Hoagie Recipes

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JUICIEST BAKED PORK TENDERLOIN



Juiciest Baked Pork Tenderloin image

This is the juiciest baked pork tenderloin recipe ever. It's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!

Provided by Kristen Stevens

Categories     Dinner

Time 30m

Number Of Ingredients 9

2 pork tenderloins (about 1 lb each)
1 tablespoon paprika
2 teaspoons EACH: onion powder and garlic powder
1 teaspoon EACH: oregano, salt, and pepper
1 tablespoon cooking oil
½ cup beef broth
1 tablespoon apple cider vinegar
1 tablespoon butter (can sub ghee for dairy-free)
Minced parsley (to serve)

Steps:

  • Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
  • Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
  • Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
  • Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
  • Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
  • Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

Nutrition Facts : ServingSize 5 slices or ⅙ of the recipe, Calories 227 kcal, Sugar 1 g, Sodium 559 mg, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 32 g, Cholesterol 103 mg, UnsaturatedFat 5 g

ITALIAN SLICED CHICKEN AND PORK HOAGIE



Italian Sliced Chicken and Pork Hoagie image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 24

1 pork tenderloin, trimmed
3 skinless, boneless chicken breasts (1 1/4 to 1 1/3 pounds)
EVOO, for drizzling
Montreal Grill Steak Seasoning
Salt and freshly ground pepper
1 cup drained giardiniera
Four 10-to-12-inch white Italian sub rolls
Sliced provolone
Chopped romaine lettuce
Sliced tomato
Thinly sliced red onion
Hoagie Dressing, recipe follows
3 tablespoons red wine vinegar
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh thyme
1 rounded teaspoon superfine sugar
1 large clove garlic, grated
1 shallot, minced or 3 tablespoons grated red onion
1/2 small Fresno chile pepper, finely chopped
Juice of 1/2 lemon
1/2 cup EVOO
1 rounded tablespoon Dijon mustard
Salt and freshly ground pepper

Steps:

  • Preheat the oven to 500 degrees F.
  • Drizzle the pork tenderloin and the chicken breasts with EVOO and sprinkle with the seasoning blend, salt and pepper. Place the pork on a rack set over a rimmed baking sheet and roast in the oven for 10 to 12 minutes. Reduce the heat to 425 degrees F and roast until a thermometer inserted into the thickest part of the pork registers 145 to 155 degrees F, about 15 more minutes (do not open the oven while it's cooking). Transfer the pork to a cutting board and let rest 5 minutes, if desired. Then very thinly slice on an angle.
  • Meanwhile, heat a cast-iron skillet or griddle over medium-high heat. Add the chicken and cook, flipping occasionally, until firm but not tight and the juices run clear, 12 to 15 minutes. Transfer to a cutting board and let rest 5 minutes, if desired. Then thinly slice on an angle.
  • Pulse the giardiniera in a food processor until finely chopped.
  • Layer the chicken and pork on the rolls and top with the cheese, lettuce, tomato and red onion. Scatter the giardiniera relish over the top, then drizzle with the hoagie dressing.
  • In a mixing bowl, combine the vinegar, herbs, sugar, garlic, shallot, chile pepper and lemon juice. Whisk in the EVOO in a slow stream. Add the mustard and season with salt and pepper, then whisk until emulsified.

ROASTED PORK TENDERLOIN WITH GARLIC SAUCE



Roasted Pork Tenderloin with Garlic Sauce image

This Easy Roasted Pork Tenderloin with Garlic Sauce knocks it out of the park on flavor, but is still very simple to make. The tender, juicy pork is seared, then baked in the oven and a garlic sauce is made with the drippings to finish it with lots of flavor!

Provided by Kimber

Categories     Dinner

Time 45m

Number Of Ingredients 9

2 lb pork tenderloin
1 tbsp Cajun seasoning
2 tbsp vegetable oil
1/2 onion (finely diced)
4 cloves garlic
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1 cup chicken broth (or vegetable)
1 tbsp cornstarch

Steps:

  • Preheat oven to 350. Heat oil in a large pan over high heat.
  • Season the pork tenderloin on all sides with cajun seasoning. Then place in the hot oil and sear for about 1 minutes on each side.
  • Cover with lid or foil and transfer to the oven to bake for 25-35 minutes or until it reaches 145˚F internal temp.
  • Once done, remove the pork tenderloin from the pan and put the pan with drippings on the stove over medium heat. Add the onion and cook until translucent.
  • Add the garlic, oregano, and red pepper flakes and cook 1 minute, then stir in the broth and bring to a simmer.
  • Combine the cornstarch with water to form a paste, then stir it into the sauce and simmer for 3-5 minutes or until it thickens.
  • Slice the pork tenderloin and place it back in the sauce to serve. Enjoy!

Nutrition Facts : Calories 359 kcal, Carbohydrate 6 g, Protein 48 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 147 mg, Sodium 340 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TENDERLOIN HOAGIE



Tenderloin Hoagie image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1 yellow onion, sliced
1 tablespoon mixed salt and ground pepper
1 tablespoon mixed salt and ground pepper
2 tablespoons unsalted butter
Four 6-inch honey wheat rolls
Twelve 1/3-inch-thick beef tenderloin medallions
Salt and ground pepper
Salt and ground pepper
2 tablespoons grapeseed oil
Twelve 1/4-inch-thick slices tomato
1 cup shredded romaine lettuce, 1/8-inch thick
1/3 cup prepared blue cheese dressing

Steps:

  • For the onions: In a saute pan over medium-high heat, add the oil and allow to warm. Once the pan is heated, add the onions and season with the salt and pepper. Cook until slightly translucent, stirring throughout, 3 to 4 minutes. Hold warm.
  • For the rolls: Butter the rolls. In a saute pan or on a grill, place the rolls and cook until browned, interior side, 2 to 3 minutes.
  • For the beef: Sprinkle the steak on both sides with salt and pepper. Add the oil to a saute pan over medium-high heat, and once heated, cook the beef for 2 minutes on each side.
  • During the cooking of the beef, season the tomatoes with salt and pepper and toss the lettuce with the blue cheese dressing. Once the steaks have cooked, place a quarter of the dressed lettuce on a bottom bun. Next, place 3 tomatoes, 3 slices beef, a quarter of the onions and finish with the top bun. Repeat with the remaining ingredients and serve.

STEAK-LOVERS' LEFTOVERS (SANDWICHES)



Steak-Lovers' Leftovers (Sandwiches) image

Amazingly enough, there was a little bit of beef tenderloin left after Christmas dinner last year. Looking for a way to stretch less than a pound to make a full meal for 4, I found this recipe from the Feb., 1990, issue of Gourmet Magazine. Everyone just lapped it up! While the quality of meat is obviously a big factor, you can use anything from tenderloin to grilled flank steak to deli roast beef with acceptable results.

Provided by highcotton

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter, plus extra for bread
1 tablespoon olive oil
1 cup thinly-sliced onion
3/4 cup thinly-sliced mushroom
1 clove garlic, minced
3/4 cup beef broth
1 1/2 tablespoons heavy cream
3 tablespoons catsup
1 1/2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
1 lb grilled steak or 1 lb cooked roast beef, thinly-sliced
1 loaf long Italian bread

Steps:

  • Heat 2 tablespoons butter and olive oil in large skillet over medium heat; add onions and cook, stirring occasionally, until golden.
  • (Note: The original recipe says to cook until"golden and crispy". I've never managed to get them crispy, but they're delicious just caramelized.) Using a slotted spoon to allow excess oil to drip back into the skillet, remove onion slices to paper towels to drain.
  • Reduce heat to moderately low and add mushrooms and garlic to skillet.
  • Cook in remaining oil, stirring occasionally, until mushrooms begin to turn brown; transfer mixture to a small bowl.
  • Pour broth into skillet and deglaze, using a wooden spoon to scrape up all the brown bits on the bottom of the pan.
  • Add cream, catsup, worcestershire and mustard.
  • (The recipe doesn't say to, but at this point I let it simmer a little while to reduce sauce and thicken a bit.) Cut bread loaf in half horizontally and butter each half lightly.
  • Cut each half into 4 equal pieces and toast in oven, buttered side up.
  • Stir sliced beef and mushroom mixture into sauce and heat thoroughly.
  • Place beef slices on bottom slices of bread, spooning desired amount of sauce over each slice.
  • Sprinkle caramelized onions over each sandwich and place other half of bread slices on top.

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