Indulge in a culinary symphony with our tantalizing pork tenderloin recipes, each offering a unique journey of flavors. Embark on a classic adventure with our "Pork Tenderloin with Mushrooms and a Brandy Cream Sauce", where tender pork tenderloin pairs harmoniously with earthy mushrooms and a velvety brandy cream sauce. For a touch of rustic charm, try our "Pork Tenderloin with Apples and Calvados", where succulent pork tenderloin mingles with sweet apples and a hint of Calvados, creating a delightful harmony of flavors. If you crave something spicy, our "Pork Tenderloin with Chipotle and Honey Glaze" will set your taste buds ablaze with its fiery chipotle and sweet honey glaze. And for a taste of the Mediterranean, our "Pork Tenderloin with Sun-Dried Tomatoes and Goat Cheese" marries juicy pork tenderloin with savory sun-dried tomatoes and creamy goat cheese. Whichever recipe you choose, prepare to be captivated by the symphony of flavors in these delectable pork tenderloin creations.
Check out the recipes below so you can choose the best recipe for yourself!
PORK TENDERLOIN WITH MUSHROOM CREAM SAUCE
This delicious one-pot Pork Tenderloin with Mushroom Cream Sauce is packed with flavor. But it's so simple it can be on the table in half an hour, making it perfect for a busy midweek family meal. If you're looking for a change from the usual chicken or pasta - read on!
Provided by Joanna
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Cut the pork into one inch medallions. Flatten each in your palm and season well with sea salt and pepper.
- In a medium skillet, cook the medallions over a medium high heat for around 3 minutes on each side. Remove from the pan while you make the sauce. Cover to keep warm.
- Stir the sliced shallots into the same skillet. Scrape up all the bits from the pork and cook over a medium low heat for around 5 minutes - until soft.
- Add the sliced mushrooms and cook for another 5 minutes. Then stir in the crushed garlic.
- Add the marsala to the pan and turn up the heat. Let it bubble for a minute or two.
- Add the mustard and the stock. bring the sauce to a simmer, letting the flavours come together for 5 minutes.
- Season again to taste and finish by stirring in the cream. Add the pork back to the pan for two minutes to re-heat.
- Serve and garnish with chopped parsley (optional).
Nutrition Facts : Calories 406 kcal, Carbohydrate 10 g, Protein 51 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 170 mg, Sodium 259 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
PORK MEDALLIONS WITH BRANDY CREAM SAUCE
I adapted this easy, elegant main dish from a recipe my mother-in-law cooked for our family. Cayenne lends a bit of heat to its rich, creamy sauce. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Cook linguine according to package directions. Meanwhile, flatten pork slices to 1/4-in. thickness. Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat., In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Set aside and keep warm., In the same skillet, saute mushrooms and onions in remaining butter until tender. Add garlic; cook 1 minute longer. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes., Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.
Nutrition Facts : Calories 937 calories, Fat 55g fat (29g saturated fat), Cholesterol 210mg cholesterol, Sodium 577mg sodium, Carbohydrate 72g carbohydrate (5g sugars, Fiber 4g fiber), Protein 39g protein.
PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE
Categories Milk/Cream Fruit Herb Pork Sauté Pear Pork Tenderloin Brandy Eau de Vie Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
- Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
- Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
- Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.
PORK TENDERLOIN WITH MUSHROOM SAUCE
Make and share this Pork Tenderloin With Mushroom Sauce recipe from Food.com.
Provided by Boomette
Categories Pork
Time 52m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl (heat resistant), soak mushrooms in 1 cup of boiling water for about 10 minutes or until they have softened. With a skimmer, remove the mushrooms from the water, sponge them and roughly chop them. Set aside. In a fine sieve placed on a measuring cup, strain the liquid of the mushrooms. Add enough water to obtain 3/4 cup of liquid. Set aside.
- Sprinkle salt and pepper on the pork tenderloins. In a large skillet oven-proof, heat half the oil at medium-high heat. Add pork and brown on each side for about 6 minutes. Keep cooking in a preheated oven of 400 F for about 15 minutes or until pork is lightly pink inside. Put pork tenderloins in a plate and cover with foil paper, without stretching. Let rest 5 minutes, then cut in slices of 1 inch thick.
- Meanwhile, in the skillet, heat remaining oil at medium-low heat. Add shallot, garlic, mushrooms and cook, stirring occasionnaly, for about 6 minutes or until veggies are browned and softened. Add brandy and let simmer for about 30 seconds or until almost all evaporated. Add the liquid of the mushrooms and cream, let simmer for about 10 minutes or until sauce has reduced to about 1/2 cup. Add cooking juice of the pork and stir. Serve the pork with the mushroom sauce.
Nutrition Facts : Calories 233.8, Fat 11.7, SaturatedFat 2.8, Cholesterol 76.5, Sodium 208.5, Carbohydrate 2, Fiber 0.1, Protein 23.9
PORK TENDERLOINS WITH MUSHROOMS AND A BRANDY CREAM SAUCE
A recipe found on www.nomenu.com - From A Past Edition Of The New Orleans Menu Daily, By Tom Fitzmorris. Here is what is stated about the recipe: "Pork tenderloins are lately much appreciated by cooks and eaters not only because of their great texture (it is the pork what a filet mignon is to beef), but also for its extremely low fat content (less than chicken, even with the skin off). This dish fixes that fat issue by adding a very rich but supremely delicious cream sauce." Posting untried by me for ZWT.
Provided by diner524
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- 1. Bring the cream to a light boil in a small saucepan and reduce it by half while doing the rest of the recipe.
- 2. Season the tenderloins with Creole seasoning while heating the olive oil in a big ovenproof skillet over medium-high heat. Sear the tenderloins until crusty brown all over. Remove the pan from the heat. Transfer the tenderloins to a roasting pan in the center of the preheated oven, and roast for about 15 minutes, or until an internal temperature of about 155 is reached on a meat thermometer pushed into the center of the larger tenderloin.
- 3. While that's going on, return the skillet, that you used to brown the tenderloins, to medium heat. Add the brandy and bring it to a boil while whisking to dissolve the browned juices and bits in the pan, about a minute.
- 4. Lower the heat to medium low and add the onions and the mushrooms. Cook until they soften completely. Add the reduced cream and salt, and stir lightly to blend all the ingredients. Lower the heat to as low as it will go and allow to simmer, stirring every minute or so.
- 5. When the pork tenderloins have reached about 155 on a meat thermometer, remove them from the oven and let them rest about five minutes. Then slice into disks about a half-inch thick and put them on warm plates. Spoon some of the sauce over or around the pork and serve.
Nutrition Facts : Calories 603.5, Fat 37.7, SaturatedFat 17.6, Cholesterol 245.6, Sodium 300.5, Carbohydrate 2.5, Fiber 0.2, Sugar 0.5, Protein 53.9
Tips:
- To ensure the pork tenderloins are cooked 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 brandy on hand, you can substitute white wine or chicken broth.
- For a richer sauce, use heavy cream instead of milk.
- If you want a thicker sauce, whisk in a cornstarch slurry (equal parts cornstarch and water) until the desired consistency is reached.
- Serve the pork tenderloins with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
Conclusion:
This classic dish of pork tenderloins with mushrooms and a brandy cream sauce is sure to impress your guests. The tender pork, flavorful mushrooms, and creamy sauce come together perfectly to create a memorable meal. With a few simple tips and tricks, you can easily make this restaurant-quality dish at home. So next time you're looking for a special occasion dinner, give this recipe a try. You won't be disappointed.
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