Best 2 Oven Roasted Pork Tenderloin With Black Olive Tapenade And Charred Yellow Pepper Sauce Recipes

Indulge in a culinary masterpiece with our oven-roasted pork tenderloin, a succulent and flavorful dish complemented by three tantalizing sauces. Allow the tenderloin to bask in a symphony of aromatic herbs and spices, resulting in a juicy and delectable centerpiece. Drizzle the black olive tapenade, a savory blend of briny olives, tangy capers, and fresh herbs, over the tenderloin for a burst of Mediterranean flair. Experience the vibrant charred yellow pepper sauce, a smoky and sweet creation that adds a touch of sunshine to each bite. Elevate your meal with our creamy mushroom sauce, a velvety embrace of sautéed mushrooms, shallots, and white wine, offering an earthy and luxurious complement to the tender pork. Prepare to embark on a culinary journey that will delight your taste buds and leave you craving more.

Let's cook with our recipes!

ROASTED PORK TENDERLOIN

Roasted Pork Tenderloin image

Provided by Food Network

Categories main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 29

Ingredients

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.

ROASTED BEEF TENDERLOIN WITH ROASTED PEPPER AND BLACK OLIVE SAUCE

Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 (2 to 2 1/2 pound) center-cut pieces beef tenderloin -- ask the butcher to give you 2 pieces for use in a Chateaubriand recipe
Extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce
Grill seasoning (recommended: Montreal Steak Seasoning for Steak by McCormick)
5 whole roasted red peppers, coarsely chopped, well drained and pat dry
2 cloves garlic, popped from skin
Handful flat-leaf parsley
1 cup good quality pitted black olives, from bulk bins, such as kalamata, drained well
Salt and pepper
Crusty bread, sliced

Steps:

Preheat oven as high as it goes, 500 degrees F.
Liberally coat the meat with extra-virgin olive oil and grill seasoning. Place the meat on a roasting rack or in a roasting pan and place in oven. If you are cooking in a pan with no rack, add a splash of water to the pan. Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more. Do not open oven during those first 10 minutes. Remove meat from oven and let rest 10 minutes before serving.
Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons.
Thinly slice meat against grain and serve with crusty bread and sauce.

Nutrition Facts : Calories 538, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 85 milligrams, Sodium 848 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 39 grams, Sugar 5 grams

Tips:

To ensure the pork tenderloin cooks evenly, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for medium-rare or 155°F (68°C) for medium.
If you don't have a meat thermometer, you can also check the doneness of the pork by cutting into the thickest part. The meat should be slightly pink in the center.
To make the black olive tapenade, use a food processor to finely chop the olives, capers, and anchovies. Then, add the olive oil, lemon juice, and herbs and pulse until well combined.
To make the charred yellow pepper sauce, roast the yellow peppers in a hot oven until they are charred and blistered. Then, peel and seed the peppers and puree them in a food processor. Add the chicken broth, cream, and Parmesan cheese and blend until smooth.

Conclusion:

This oven-roasted pork tenderloin with black olive tapenade and charred yellow pepper sauce is a delicious and impressive dish that is perfect for a special occasion. The pork is cooked to perfection and the tapenade and sauce add a wonderful depth of flavor. This dish is sure to impress your guests!