Pork Tenderloin Recipes
Apple Stuffed Pork Tenderloin
Ingredients:
2 (1 Pound) Pork Tenderloins
2 Tablespoons Olive Oil
2 Cups Peeled & Diced Apples
1 Small Onion, Peeled & Diced
2 Cloves Garlic, Peeled & Minced
3 Cups Whole Wheat Bread Cubes
1/3 Cup Chicken Broth
Salt & Pepper
1/4 Cup Chopped Fresh Parsley
Preparation:
Preheat oven to 425 degrees F.
In a saucepan, heat the oil and then cook the onions and apples until tender over medium low heat, about 5 minutes. Add the garlic and cook until fragrant.
Remove from the heat, then add the bread cubes, parsley, chicken broth, salt & pepper and mix well.
Make a lengthwise cut down the center of each tenderloin to within 3/4 of an inch of the bottom.
Open the roast cutting along the sides until each of the tenderloins lie flat.
Use a meat mallet to flatten the roasts to equal thickness. Cover the top of one of the tenderloins with the stuffing mix, leaving about a 1 inch border all around.
Lay the second tenderloin on top of the stuffing and use kitchen twine to bind both together in a tube like roast.
Place the roast in a baking pan and spray with oil spray and season with salt and pepper. Bake for about 40 minutes, or until a meat thermometer reads 160 degrees F.
Cover with aluminum foil and let rest 15 minutes. Cut off twine and cut into slices and serve.
Stuffed Pork Tenderloin With Mushroom Sauce
Ingredients:
2 (1 Pound) Pork Tenderloins
6 Thin Slices Prosciutto
1 (5 Ounce) Bag Baby Spinach Sauteed And Pressed To Remove Excess Liquid
1 Cup fresh Homemade Breadcrumbs
1 Teaspoon Chopped Fresh Rosemary
4 Tablespoons Olive Oil
Sea Salt
Cracked Black Pepper
Mushroom Topping:
1 Pound Fresh Sliced Mushrooms (I Used Baby Bella)
1 Clove Garlic, Minced
2 Tablespoons Olive Oil
1 Cup Dry White Wine
1 Cup Chicken Broth
Salt & Pepper
2 Tablespoons Unsalted Butter
Preparation:
Place the slices of prosciutto down one of the tenderloins overlapping them as needed to fit.
Spread the spinach out over the prosciutto evenly.
In a small bowl, mix together the breadcrumbs, half of the olive oil, rosemary, salt and pepper.
Spread the breadcrumb mixture over the spinach, then place the second tenderloin over the first covering the stuffing and tie both together in 4 or 5 places with kitchen twine.
Preheat the oven to 350 degrees F.
Rub a tablespoon of the oil over the tenderloins, and season well with salt and pepper.
In a heavy, ovenproof skillet heat the remaining tablespoon of oil over medium high heat and brown the tenderloin well on all sides.
Place in the preheated oven and bake for about 35 minutes or until a meat thermometer registers 145 degrees F.
Transfer the meat to a platter and cover with foil, and let it rest for 10 to 15 minutes.
While the pork is baking, prepare the mushroom topping.
Heat the oil in a heavy skillet and add mushrooms, cook over medium heat until soft and light brown, about 6 to 7 minutes.
Add the garlic, and cook an additional minute or two.
Add the wine and broth and cook over medium high heat until thickened and reduced by 2/3.
Season with salt and pepper and whisk in the butter.
Cut the twine from the roast, and slice the tenderloin into 1 1/2 inch slices.
Place a couple of slices on a plate and spoon some of the mushroom mixture on top.
Pork Tenderloin In Garlic Sauce
Ingredients:
1 1/2 Pound Pork Tenderloin
1 To 2 Tablespoons Cracked Black Peppercorns
Salt
3/4 Cup Dry Marsala Wine
6 Large Garlic Cloves
1/2 Cups Whole Milk
1 Tablespoon Olive Oil
1 Tablespoon Butter
Preparation:
Press the cracked pepper onto all sides of the tenderloin, then wrap in plastic wrap, and refrigerate.
To make the garlic sauce, put the whole garlic cloves into a small saucepan with 1 cup of milk.
Bring to a boil, and reduce the heat to a simmer. Cook for an additional 30 minutes or so, or until the garlic is very soft. (If your milk evaporates too much as the garlic cooks, add a little additional milk as needed).
Season with salt, and remove from the heat. Using a whisk or blender, blend the garlic and milk together, then return to the heat, and continue simmering until it is thickened.
For the pork, cut the tenderloin into 6 pieces or medalions.
Add the olive oil to a frying pan, and cook the pork over high heat, until it is cooked with just a hint of pink remaining inside.
Salt and set aside in a warmed platter. Add the Marsala wine to the pan drippings and cook until it has reduced by more than half and has become thickened.
Add the garlic sauce to the frying pan and mix well creating a blended thick sauce.
Add the tablespoon of butter to this mixture, and blend well.
Serve the pork medallions on a platter with the sauce spooned on top.
Buon appetito!
