Welcome to the realm of exquisite culinary delights! Embark on a gastronomic journey as we explore the art of crafting a tantalizing roasted pork tenderloin, accompanied by the earthy flavors of sunchoke and the rich umami of a porcini jus. This dish is a symphony of textures and tastes, sure to captivate your senses and leave you craving for more. Let us guide you through the process of selecting the finest ingredients, mastering the cooking techniques, and creating a dish that will impress even the most discerning palate.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED PORK TENDERLOIN
Steps:
- Preheat the oven to 400 degrees F.
- Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
- In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
- Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
- In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.
ROASTED PORK TENDERLOIN
Easy and yummy pork tenderloin, melts in your mouth. You may use more or less sage according to your taste.
Provided by WUNNIE
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
- Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 199.1 calories, Carbohydrate 16.5 g, Cholesterol 65.3 mg, Fat 3.8 g, Fiber 4.4 g, Protein 24.8 g, SaturatedFat 1.3 g, Sodium 1063.2 mg, Sugar 11.7 g
ROAST PORK TENDERLOIN
Make and share this Roast Pork Tenderloin recipe from Food.com.
Provided by Luby Luby Luby
Categories Pork
Time 9h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients, mixing well.
- Add all remaining ingredients except pork loin and combine thoroughly.
- Spread marinade evenly over pork loin and marinate in refrigerator for 8 hours.
- Preheat oven to 350 degrees.
- Remove pork loin from refrigerator and let come to room temperature.
- Roast uncovered for 45 minutes.
- Remove from oven and let rest for 15 minutes.
- Carve into 1/4 inch slices.
ROASTED PORK TENDERLOIN WITH SUNCHOKE AND PORCINI JUS
Steps:
- Porcini Jus 1. Bring water to boil, remove from heat and soak porcinis for 20 minutes. Using 1 TBSP butter, cook the crimini mushrooms, about 5 mins. Add the porcinis and liquid and cook down, 1 minute. Add broth and vinegar and cook down, about 4 minutes. Remove from heat and whisk in remaining butter. Set aside. Pork Tenderloin 1. Preheat oven to 425°. Season the tenderloin with salt and pepper. 2. In a large skillet sear the pork on each side, around 2 mins per side (around 6-8 min total). 3. Transfer to a rimmed baking sheet and insert an instant read thermometer and put in the oven until it reaches 140°, about 17-20 minutes. 4. Transfer to cutting board and let rest 5 minutes before cutting. Cut slices 1/4- 1/2" thick. Two slices per person. You should have some pork left over. Sunchoke Puree 1. In a medium sauce pan combine the sunchokes, cream, and butter and bring to a boil. Lower the heat to simmer and cook until the sunchokes are tender, about 8-10 minutes. 2. Remove from heat and pour mixture through strainer over a bowl, reserving the liquid. Add the drained sunchokes to a food processor or blender and start adding the liquid and puree until smooth. Transfer to a bowl and season with salt and pepper. (For an extra pop of flavor you can also stir in 1 TBSP black truffle oil). Sunchoke Chips 1. Line a dish with paper towel to absorb oil. 2. Add a 1/2" of canola oil to a deep pan or pot and add 8-10 slices of sunchoke at a time. Cook until lightly tan in color (they will keep cooking slightly so don't pull them out at the last minute or they will look burned). 2-3 mins per batch. 3. With a slotted spoon transfer slices to paper towel and sprinkle with kosher salt. Repeat until all are cooked. You want approx 24 chips per plate. Plate: Using a tablespoon utensil, add dollop of sunchoke puree to plate, add 2 slices of pork, 1-2 tsp of porcini sauce, and sprinkle chips. (Add shaved black truffle for pop, if you have it).
PAN-ROASTED PORK TENDERLOIN WITH ANCHO HONEY GLAZE
Provided by Bobby Flay
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Whisk together the honey, 2 tablespoons ancho, the mustard and chile de arbol in a small bowl until smooth then season with salt and pepper. Set aside. (If you can make this glaze at least 30 minutes before using, it will be more flavorful.)
- Remove the pork from the refrigerator 30 minutes before cooking. Season the pork on both sides with salt, pepper and ancho powder. Heat a few tablespoons of oil in a large ovenproof skillet over high heat until it shimmers. Add the pork and cook on all sides until golden brown and a crust has formed, about 12 minutes total. Brush both sides with some of the glaze.
- Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center registers 140 degrees F, about 12 minutes.
- Brush the top with the glaze several times while roasting. Remove to a cutting board and brush the top of the pork with more glaze. Let rest for 10 minutes then cut into thick slices. Garnish with the chives and scallions and serve.
Tips:
- For a crispy and flavorful pork tenderloin, sear it in a hot pan before roasting it in the oven.
- To prevent the pork from drying out, use a meat thermometer to ensure that it reaches an internal temperature of 145 degrees Fahrenheit.
- Sunchoke and porcini mushrooms add a rich and earthy flavor to the dish. If you can't find sunchokes, you can substitute Jerusalem artichokes or potatoes.
- Porcini mushrooms can be rehydrated in water or broth before using. If you're using dried porcini mushrooms, be sure to soak them for at least 30 minutes before cooking.
- The jus is a flavorful sauce that complements the pork and vegetables. Be sure to reduce the jus until it is thick and syrupy.
Conclusion:
Roasted pork tenderloin with sunchoke and porcini jus is a delicious and elegant dish that is perfect for a special occasion. The pork is tender and juicy, the vegetables are flavorful, and the jus is rich and flavorful. With just a little bit of effort, you can create a restaurant-quality meal at home.
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