Best 3 Pork Tenderloin With Lingonberry Sauce Recipes
Pork tenderloin is a lean and flavorful cut of meat that is perfect for a quick and easy weeknight meal. It's also versatile, and can be cooked in a variety of ways. This article provides three delicious recipes for pork tenderloin, each with its own unique flavor profile. The first recipe is for a classic pork tenderloin with lingonberry sauce. This dish is simple to prepare, and the tartness of the lingonberries complements the pork perfectly. The second recipe is for a pork tenderloin with apple cider glaze. This glaze is made with apple cider, brown sugar, and spices, and it gives the pork a sweet and savory flavor. The third recipe is for a pork tenderloin with mushroom sauce. This sauce is made with mushrooms, onions, and white wine, and it adds a rich and earthy flavor to the pork. All three of these recipes are sure to please your taste buds, and they're all easy enough to make for a weeknight meal.
Check out the recipes below so you can choose the best recipe for yourself!
PORK LOIN WITH LINGONBERRY SAUCE
From Taste Book site. Posting for ZWT6. Timings based on slow cooker but could be fixed in oven-suggest you use a meat thermometer as pork is so easy to over cook and turn out dry. Am wondering if a pork shoulder would be better cut of meat for oven approach? But not the slow cooker b/c a pork shoulder is an odd shape the the higher part probably would not done at the same time as the bottom section. About the crock pot timing, I would refer to what had worked for me in the past.
Provided by WiGal
Categories Pork
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Brown pork in oil-wipe out oil if any left and you are using same pan for roasting.
- Place meat in either a roasting pan or crock pot (line your crock pot).
- Spread onto meat---mustard, sprinkle with thyme, oregano, salt and pepper, and top with bay leaf.
- Add port/grape juice, stock, and garlic.
- Roast 1 hour and 10 minutes at 350 degrees fahrenheit-then check the temperature with meat thermometer or cook in crock pot on low for 6-8 hours. Concerning the crock pot timing it depends upon your crock pot size and model, I would go with almost 8 hours as mine is old one.
- Let the pork REST tented with foil for 15 minutes before slicing, or it will be DRY for sure.
- RESERVE juices into sauce pan that is SEPARATE from sauce.
- SAUCE:.
- Get out second pan-boil port/juice till reduced by half-estimating 5 minutes-depends upon size of pan and heat level.
- Start to boil reserved juices from meat to degrease.
- Add cream and thyme to port or juice; boil 5 minutes; stir in your choice of jam, vinegar, and orange peel; add degreased pan juices to sauce.
- Taste and season with salt and pepper.
- Slice pork thinly and serve with sauce.
Nutrition Facts : Calories 699.5, Fat 39.6, SaturatedFat 15.7, Cholesterol 163.9, Sodium 247.6, Carbohydrate 26.3, Fiber 0.5, Sugar 16.7, Protein 46.7
PORK SCHNITZEL WITH LINGONBERRY SAUCE, GERMAN POTATO SALAD AND BRAISED CABBAGE
When we were young, my Aunt Catherine used to bring us to various Bavarian and German establishments in and around Chicago to introduce us Mauro children to the joys of schnitzel. Schnitzel: a name that sounds odd but tastes so darn familiar. Who doesn't love melt-in-your-mouth succulent pork surrounded by fried golden brown breading, especially when nestled next to warm potatoes, sweet jam and tart cabbage.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the pork schnitzel with lingonberry sauce: Heat a Dutch oven or heavy-bottomed pot over medium heat with 2 cups of the vegetable oil to 375 degrees F.
- Beat the eggs with the remaining 1 tablespoon vegetable oil in a shallow bowl. Put the flour in a second shallow bowl and the breadcrumbs in a third. Season the pounded pork cutlets with kosher salt and black pepper. Dredge in the flour first, then shake off the excess. Then coat in the egg, letting the excess drip off, then finally in the breadcrumbs, pressing to make sure it all sticks. Place onto a sheet pan lined with a wire rack and let it dry out for 5 minutes.
- Fry in batches, gently shaking to ensure no sticking and so the top of the cutlets get some love, until golden brown, 1 to 2 minutes per side. Let drain on a sheet pan lined with a second wire rack.
- Meanwhile, add the lingonberries, sugar and 1/4 cup water to a small saucepan. Cook over medium-high heat until the sauce is thickened and reduced, about 5 minutes. Adjust the sweetness with more sugar if necessary.
- For the German potato salad: Add the potatoes to a pot and cover with 2 inches of water. Add the kosher salt. Bring to a boil, then reduce to a gentle simmer and cook until the potatoes are knife-tender, 10 to 15 minutes.
- Meanwhile, in a large nonstick skillet over medium heat, add the bacon lardons and cook until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the grease in the skillet. Add the onion and some sea salt and cook until translucent, about 5 minutes. Whisk in the vinegar and mustard until well combined.
- Drain the potatoes into a large bowl and immediately pour the warm mixture over the cooked potatoes; season with sea salt and pepper. Add the bacon and toss gently to combine. Top with the chives and serve warm!
- For the pickled red cabbage: In a small saucepan, bring the vinegar, sugar, kosher salt, pink peppercorns, garlic and 1 cup water to a simmer; simmer until the sugar and salt are dissolved. Add the cabbage to the warm pickling liquid and let sit for at least 1 hour.
PORK TENDERLOIN WITH LINGONBERRY SAUCE
Categories Pork
Number Of Ingredients 7
Steps:
- Preheat oven to 375 F. Melt 3 T. Butter in a large skillet, and sauté Onions and Garlic. Transfer to small bowl and combine with Cornstarch. Add last 3 T. Butter to skillet and sear Pork, evenly browning on all sides. Transfer Pork to baking dish. Deglaze skillet with Vinegar. Stir in Red Pepper, Salt, Rosemary and Lingonberry Jam and onion/garlic/cornstarch mixture. Cook, stirring, until the sauce thickens. Pour sauce over Pork and roast until thermometer reads 155 F. (about 25 minutes.) Baste and turn Pork every 10 minutes. Slice and serve with sauce. Garnish with Rosemary Sprigs
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 160°F (71°C) for medium.
- If you don't have lingonberry sauce, you can substitute cranberry sauce or another tart fruit sauce.
- You can also add other vegetables to the roasting pan, such as carrots, potatoes, or Brussels sprouts.
- For a crispy crust on the pork tenderloin, sear it in a hot skillet before roasting.
- Let the pork tenderloin rest for a few minutes before slicing and serving to allow the juices to redistribute.
Conclusion:
Pork tenderloin with lingonberry sauce is a delicious and easy-to-make dish that is perfect for any occasion. The tenderloin is roasted to perfection and the lingonberry sauce adds a tart and tangy flavor. This dish is sure to please everyone at your table. This recipe also provides several tips and tricks to ensure that your pork tenderloin turns out perfectly. With just a few simple steps, you can create a restaurant-quality meal in the comfort of your own home. So, next time you're looking for a delicious and impressive dish to serve, give this pork tenderloin with lingonberry sauce a try. You won't be disappointed.
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