Indulge in a culinary masterpiece with our seared pork tenderloin Rossini recipe, an exquisite dish that combines the luxurious flavors of tenderloin, foie gras, and black truffle. This classic French dish is perfect for a special occasion or an indulgent meal. Our easy-to-follow recipe provides step-by-step instructions to ensure a perfectly cooked tenderloin, complemented by a rich madeira sauce and the decadent combination of foie gras and black truffle.
In addition to the main recipe, this article also includes variations to suit different preferences. For those who prefer a vegetarian option, we offer a delectable portobello mushroom wellington recipe that captures the essence of the classic dish. If you're a seafood enthusiast, our pan-seared scallops with foie gras and black truffle recipe offers a delightful twist on the traditional combination. And for a lighter option, our truffle-infused mashed potatoes recipe provides a creamy and flavorful side dish that pairs perfectly with any protein.
Whether you're a seasoned chef or a home cook looking to impress, our comprehensive guide to seared pork tenderloin Rossini and its variations will provide you with all the knowledge and techniques needed to create an unforgettable dining experience.
PORK TENDERLOIN WITH HONEY GARLIC SAUCE
Recipe VIDEO above. Tender, succulent pork fillet seasoned with a rub, seared until golden then baked in a Honey Garlic Sauce until sticky on the outside and juicy on the inside. Simply incredible! (And really, it's SIMPLE!)
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 180C/350F.
- Mix Sauce ingredients together.
- Mix Rub ingredients then sprinkle over the pork.
- Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
- When pork is almost seared, push to the side, add garlic and cook until golden.
- Pour sauce in. Turn pork once, then immediately transfer to the oven.
- Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
- Remove pork onto plate, cover loosely with foil and rest 5 minutes.
- Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
- Remove from stove, put pork in and turn to coat in sauce.
- Cut pork into thick slices and serve with sauce!
Nutrition Facts : Calories 360 kcal, Carbohydrate 29 g, Protein 38 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 127 mg, Sodium 661 mg, Sugar 28 g, ServingSize 1 serving
PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE
Steps:
- Preheat the oven to 375 degrees F.
- Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
- Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
- For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
- Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
- Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
- After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
- Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
- Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.
30 MINUTE ROASTED PORK TENDERLOIN RECIPE
For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing in the oven. The spice blend you use is up to you; we love using a spicy steak spice blend or fresh herbs like rosemary and thyme. We love to serve this pork over polenta or mashed potatoes.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 30m
Yield Makes approximately 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked. Use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels. Then generously season with salt and pepper.
- Heat a tablespoon of oil in a large cast-iron skillet or heavy-bottomed oven-safe frying pan over medium heat. Add the pork tenderloins and cook, occasionally turning, until browned all over, about 2 minutes per side. Scatter the seasoning blend or herbs over the pork.
- Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F.
- Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes. While pork is resting, place the skillet back over medium heat. Add the apple cider and simmer until reduced by half. Add butter then serve drizzled over pork.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 265, Protein 34 g, Carbohydrate 4 g, Fiber 0 g, Sugar 3 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 101 mg
PAN-SEARED PORK TENDERLOIN WITH BRAISED TURNIPS AND PARMESAN
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.
- In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.
SEARED PORK TENDERLOIN ROSSINI
Steps:
- Season pork tenderloins with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add tenderloins and cook, turning, until browned on all sides, about 5 minutes. Reduce heat to medium, cover pan, and cook, turning occasionally, until pork registers 150 degrees F on instant-read thermometer, about 8 to 10 minutes, depending on thickness. Transfer tenderloins to a plate and let rest while preparing sauce. Add strawberries to pan and sauté until just softened, about 30 seconds. Stir in Prosecco, scraping pan to loosen browned bits. Add any meat juices that have accumulated on the plate of reserved tenderloins. Continue to simmer until the sauce is reduced by half, about 2 to 3 minutes. Whisk in butter, remove from heat and season to taste with additional salt and pepper, if desired. Slice pork diagonally into 1/2-inch slices and arrange on serving platter. Drizzle sauce over the pork. Garnish with fresh herb sprigs, if desired.
PAN-SEARED PORK TENDERLOIN WITH RHUBARB COMPOTE
Categories Fruit Pork Dinner Meat Pork Tenderloin Spring Rhubarb Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Mix 3 tablespoons olive oil, ground black pepper, salt, dried sage, and ground fennel in small bowl. Rub oil mixture all over pork tenderloins; place in large baking dish and let stand 20 minutes.
- Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 minutes. Reduce heat to medium; cover and cook until instant-read thermometer inserted into center of pork registers 150°F, turning pork occasionally, about 8 minutes longer for medium tenderloins and 10 minutes for large.
- Transfer pork to cutting board; let rest 5 minutes. Cut pork crosswise into 1/2-inch-thick slices; arrange on platter. Sprinkle with parsley; garnish with sage sprigs. Serve with Rhubarb Compote.
SHICHIMI-SEARED PORK TENDERLOIN
Asian flavors and French technique come together to make a great dish. You can also use chicken, scallops, or most types of hearty fish (i.e. tuna, salmon, etc.) to make this.
Provided by Ryan Nomura
Categories World Cuisine Recipes Asian
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side.
- Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.
- While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use.
- To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.
Nutrition Facts : Calories 717.8 calories, Carbohydrate 10.6 g, Cholesterol 249.2 mg, Fat 50.8 g, Fiber 2.2 g, Protein 51.1 g, SaturatedFat 25.1 g, Sodium 705.5 mg, Sugar 1.7 g
Tips:
- To ensure the pork cooks evenly, it's essential to use a meat thermometer to monitor its internal temperature. When it reaches 145°F (63°C) for medium-rare, remove it from the heat to prevent overcooking.
- Allow the pork tenderloin to rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final dish.
- For a crispy and flavorful crust on the pork, pat it dry before searing. This helps the meat brown evenly and prevents steaming.
- Use a high-quality balsamic vinegar for the reduction. The better the quality of the vinegar, the more complex and flavorful the sauce will be.
- If you don't have any Madeira wine on hand, you can substitute it with dry red wine or beef broth.
Conclusion:
With its combination of tender pork, crispy potatoes, sautéed mushrooms, and rich madeira sauce, this seared pork tenderloin is a truly exquisite dish. It's perfect for a special occasion or a romantic dinner. The preparation may seem daunting at first, but with careful attention to detail and following the steps in the recipe, you can easily create a restaurant-quality meal at home. So impress your loved ones with this culinary masterpiece and enjoy a memorable dining experience.
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