Best 2 Flambé Pork Tenderloin Recipes

Indulge in a culinary journey with our tantalizing pork tenderloin flambé recipes, a symphony of flavors that will tantalize your taste buds and leave you craving for more. Discover the art of flambé, a technique that transforms ordinary ingredients into an extraordinary dish, adding a touch of drama and elegance to your dinner table. Our collection of recipes caters to various preferences and skill levels, from the classic "Pork Tenderloin Flambé with Brandy and Apples" to the more adventurous "Flambé Pork Tenderloin with Mango Salsa and Coconut Rice." Each recipe is meticulously crafted with step-by-step instructions, ensuring success even for novice cooks. Embark on a culinary adventure and impress your loved ones with these delectable pork tenderloin flambé creations.

Let's cook with our recipes!

PORK TENDERLOIN FLAMBE WITH PEARS

Pork Tenderloin Flambe With Pears image

This is a really fun party dish, everybody wants into the act. You will have an audience, with a lot of kibitzing to flambe and the bonus is that it is a delicious impressive dish!! One of our favourite dinner parties. Serve with asparagus, and boiled/buttered/parselied baby potatoes.

Provided by Derf2440

Categories Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 pork tenderloin (1 1/4 lbs each)
1/4 teaspoon salt
4 teaspoons butter or 4 teaspoons margarine
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
3 -4 drops Tabasco sauce
1/3 cup brandy
3 medium pears, peeled and quartered and cored

Steps:

Cut tenderloins into 1 1/2 inch lengths Flatten each slice slightly with heel of hand Sprinkle salt over the bottom of a heavy (cast iron) frypan and place over moderately high heat.
When salt is hot, add meat Reduce heat to moderately low and brown, about 15 minutes Turn and brown on the other side, 10 minutes Add butter and let melt Mix lemon juice, worcestershire sauce and tabasco, pour over meat Heat brandy in a small saucepan, ignite with a match, be careful of eye lashes and hair!
Quickly pour over meat and rotate gently until flames die down.
Cover and simmer 5 minutes over low heat.
Arrange pears around meat and baste with sauce Cover and cook 5 minutes longer.

FLAMBé PORK TENDERLOIN

Flambé Pork Tenderloin image

Pork tenderloin gets a boost of flavor from a delicious marinade and then is sizzled with a flambé of aged rum that imparts caramel-like spicy tones to the dish. And it's topped off with a fabulous creamy rum sauce that makes for an elegant entree that's perfect for any occasion.

Provided by Vickie Parks

Categories Pork

Time 40m

Number Of Ingredients 8

Ingredients

24 oz pork tenderloin medallions
1 cup olive oil
2 tsp ground cumin
1 tsp dried oregano leaves
1 Tbsp garlic powder
1 Tbsp kosher salt
1 cup aged rum
3 cups heavy cream

Steps:

1. Place pork medallions in a large dish. Whisk together the olive oil, cumin, oregano and garlic until well blended. Pour the mixture over pork medallions, toss to coat pork on all sides, and marinate for 20 minutes.
2. Remove the pork from the marinade. Discard the marinade. Season pork with salt, and sauté in a large skillet over medium heat about 5 to 6 minutes each side or until evenly browned on both sides. (Cooking time will depend on thickness of pork, and thicker medallions will require longer cooking time, even up to 10 minutes per side.)
3. Flambé it with the rum. (To do this, add rum to skillet and VERY CAREFULLY touch the liquor with a lit match. Use caution, because the flame can suddenly "erupt" in all directions, and you'll want to avoid burns by keeping your distance for several seconds once you achieve the flambé.) Let the flame burn and eventually die down after a few seconds. Once the flame dies down, stir the rum for about 1 minute so the alcohol is fully incorporated into the pan drippings.
4. Reduce the heat to medium-low, and stir the heavy cream into the sauce, and let it cook for 7 to 8 minutes, stirring frequently.
5. Arrange pork medallions on 4 individual serving plates. Spoon the creamy rum-infused pan sauce over each serving, and serve immediately while still hot.

Tips:

Tenderize the Pork Tenderloin: Use a meat mallet or the back of a knife to lightly pound the pork tenderloin. This helps break down the fibers and makes the meat more tender.
Marinate the Pork Tenderloin: Marinating the pork tenderloin in a flavorful mixture of olive oil, spices, and herbs for at least 30 minutes enhances its flavor.
Sear the Pork Tenderloin: Sear the pork tenderloin in a hot skillet over medium-high heat until it's golden brown on all sides. This creates a delicious crust and locks in the juices.
Flambé the Pork Tenderloin: To flambé the pork tenderloin, heat a ladle with brandy or cognac and carefully pour it over the pork tenderloin while tilting the pan. Ignite the alcohol with a match or lighter and let the flames subside.
Cook the Pork Tenderloin: After flambéing, reduce the heat to medium-low and continue cooking the pork tenderloin until it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Let the Pork Tenderloin Rest: Once the pork tenderloin is cooked, let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Flambé pork tenderloin is an impressive and flavorful dish that is perfect for special occasions. By following the tips and techniques outlined in this article, you can create a delicious and succulent dish that will surely impress your guests. Remember to marinate the pork tenderloin, sear it properly, flambé it with caution, cook it to the desired doneness, and let it rest before serving. With a little practice, you'll be able to master this recipe and enjoy a restaurant-quality meal at home.