Best 3 Sauté Of Pork Tenderloin Recipes
Welcome to a delightful culinary journey with our Sautéed Pork Tenderloin extravaganza! Prepare to tantalize your taste buds with a symphony of flavors as we present not one, but three delectable recipes that showcase the versatility of this succulent cut. Indulge in the classic Sautéed Pork Tenderloin, featuring a tenderloin seared to perfection and bathed in a luscious sauce. Craving something a bit more vibrant? Our Sautéed Pork Tenderloin with Mango Salsa bursts with tropical flavors, combining juicy pork with a refreshing salsa made from sweet mangoes, zesty red onions, and a hint of cilantro. Last but not least, our Sautéed Pork Tenderloin with Creamy Mushroom Sauce offers a rich and comforting experience, where tender pork mingles with sautéed mushrooms in a velvety cream sauce. No matter your palate's preference, these recipes promise an explosion of flavors that will leave you craving for more. So, let's embark on this culinary adventure and discover the delights that await!
Check out the recipes below so you can choose the best recipe for yourself!
SAUTEED PORK TENDERLOIN MEDALLIONS
Steps:
- In a large skillet heat the oil. Add the medallions and saute them over high heat for 2 minutes a side to brown them. Lower the heat and continue to cook slowly for about 5 minutes or until just cooked through. Don't overcook or they will toughen. When done, remove the medallions to a serving plate.
- To the remaining oil add the cumin, turmeric and tomatoes and stir for a few seconds just to heat the tomatoes; season to taste with salt and crushed red pepper and spoon over the medallions.
SAUTEED PORK TENDERLOIN AND PEARS IN MUSTARD-PORT SAUCE
Categories Fruit Mustard Sauté Quick & Easy Pear Pork Tenderloin Port Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until lightly browned, about 4 minutes. Using slotted spoon, transfer pears to plate (do not clean skillet).
- Sprinkle pork medallions with salt and pepper. Coat pork medallions with flour; shake off excess. Add to same skillet and cook over medium-high heat until lightly browned, about 2 minutes per side. Using slotted spoon, transfer pork to plate with pears. Add broth, Port and both mustards to skillet. Boil until reduced by half, about 4 minutes. Reduce heat to medium. Return pork, pears and any juices to skillet and simmer until pork is just cooked through and sauce is reduced to glaze, stirring occasionally, about 4 minutes. Season with salt and pepper and serve.
SAUTéED PORK TENDERLOIN WITH PRUNES
Provided by James Peterson
Categories Milk/Cream Pork Sauté Dinner Prune Pork Tenderloin White Wine Fall Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- In a small bowl, pour the wine over the prunes and let soak for at least 1 hour or up to overnight.
- Trim the silver skin off the tenderloins. Cut the tenderloins into rounds about 3/4 inch thick. Season the rounds on both sides with salt and pepper.
- In a sauté pan just large enough to hold the rounds, heat the olive oil over high heat. When it smokes, add the pork rounds and brown, turning once, for about 3 minutes on each side, or until they feel firm to the touch. If they start to get too brown, turn down the heat. Transfer the pork rounds to a warmed platter and set aside in a warm spot. Pour the fat out of the pan.
- Drain the prunes, reserving the wine and prunes separately. Measure out 1/2 cup of the wine. Return the pan to high heat and add the 1/2 cup wine and the prunes. Deglaze the pan, scraping up any brown bits on the bottom of the pan with a wooden spoon, then stir in the meat glaze, if using. Boil until the wine is reduced by about half; if you have added the glaze, the sauce will develop a lightly syrupy consistency. Add the cream and boil until reduced to a light sauce consistency. Season with salt and pepper.
- Arrange the pork rounds on warmed plates and spoon the sauce and prunes over the top.
Tips:
- Choose a tender cut of pork tenderloin: Look for a tenderloin that is firm to the touch and has a light pink color.
- Slice the pork tenderloin into medallions: This will help the pork cook evenly.
- Brown the pork tenderloin medallions in a hot skillet: This will create a nice crust and help seal in the juices.
- Cook the pork tenderloin medallions in the oven: This will help ensure that the pork is cooked through.
- Serve the pork tenderloin medallions with your favorite sides: Some good options include mashed potatoes, roasted vegetables, or a green salad.
Conclusion:
Sautéed pork tenderloin is a delicious and easy-to-make dish that can be enjoyed for lunch or dinner. By following the tips above, you can create a tender and flavorful pork tenderloin that your whole family will love.
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