Best Creole Pork Tenderloin With Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CAJUN-SMOTHERED PORK MEDALLIONS



Cajun-Smothered Pork Medallions image

Cajun-Smothered Pork Medallions are the delicious Big Easy way to spice up the night with your loved one! Lean pork tenderloin is cut into "medallions" for quick, even cooking, rubbed with Cajun seasoning then smothered in a spicy sauce!

Provided by By: Carol | From A Chef's Kitchen

Categories     Beef

Time 1h

Number Of Ingredients 16

3 tablespoons canola oil (divided)
2 tablespoons butter
1 small onion (finely chopped)
1 stalk celery (finely chopped)
1 small carrot (finely chopped)
1/2 red bell pepper (finely chopped)
3 cloves garlic (minced)
1 tablespoon chopped fresh thyme
1 tablespoon Cajun seasoning (divided)
1 1/2 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons Worcestershire sauce
Salt (to taste)
1 (1-pound) pork tenderloin (cut into 1 1/2 to 2-inch slices)
2 tablespoons chopped fresh parsley
Hot sauce (to taste)

Steps:

  • Heat 2 tablespoons canola oil and butter in a heavy skillet (such as cast iron) over medium-high heat.
  • Add the onion, reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.
  • Add celery, carrot and red bell pepper. Continue cooking over low heat for 5-8 minutes or until vegetables are very tender.
  • Add the garlic, thyme, 2 teaspoons Cajun seasoning and flour and stir 1-2 minutes.
  • Add the chicken broth and Worcestershire. Transfer to a saucepan, using a rubber spatula to clean out the skillet as much as possible.
  • Bring the sauce in the saucepan to a boil, reduce heat and let simmer to thicken up and reduce slightly while cooking the pork medallions.
  • Season pork medallions with remaining Cajun seasoning.
  • Add remaining canola oil to skillet and heat to medium-high.
  • Place the pork medallions in the skillet, reduce heat to medium and sear 2-3 minutes on the first side and 1-2 minutes on the other. Turn each medallion on their sides to sear the sides as well.
  • Transfer sauce back to the skillet with the pork medallions and bring to a simmer. Cook the pork to an internal temperature of at least 145 degrees.

Nutrition Facts : ServingSize 1, Calories 291 kcal, Carbohydrate 20 g, Protein 5 g, Fat 23 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 7 mg, Sodium 1008 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 20 g

CAJUN PORK TENDERLOIN WITH BRAISED GREENS



Cajun Pork Tenderloin with Braised Greens image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 17

3 slices bacon, thinly sliced
1 small red onion, sliced
2 cloves garlic, smashed
1 teaspoon dried oregano
1 teaspoon kosher salt
Pinch red pepper flakes
8 cups kale, roughly chopped
1 1/2 cups low-sodium chicken broth, plus 1/4 cup
1 large tomato, diced
2 teaspoons cider vinegar
Freshly ground black pepper
2 tablespoons Cajun spice blend
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
2 pork tenderloins (about 14 ounces each), each halved crosswise
1/2 cup chicken stock
Store-bought dinner rolls or biscuits

Steps:

  • For the greens: Cook the bacon over medium heat in a large skillet until browned, about 6 minutes. Add the onion, garlic, oregano, salt, pepper flakes and tomato, and cook until vegetables are tender, about 5 minutes. Stir in the kale and 1 1/2 cups broth, cover, cook until wilted, about 8 minutes. Stir in 1/4 cup broth and vinegar, and season with salt and pepper, to taste.
  • For the pork: Preheat the oven to 350 degrees F.
  • Combine the Cajun spice, 1 tablespoon of the olive oil, and salt to make paste. Rub the pork with spice paste. Heat a skillet over medium-high. Add the remaining olive oil and sear the pork, turning until all sides are golden brown, about 2 to 3 minutes total. Roast until an instant-read thermometer inserted into the meat registers 150 degrees F, about 10 to 12 minutes. Set aside for 5 minutes to rest on a cutting board. Deglaze the pan with 1/2 cup chicken broth. Reduce a little and swirl in 2 tablespoons butter. Thinly slice the pork, divide among 4 plates. Drizzle with pan sauce and serve with the greens and dinner rolls or biscuits.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

ROASTED PORK TENDERLOIN AND VEGETABLES



Roasted Pork Tenderloin and Vegetables image

There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. -Diane Martin, Brown Deer, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

2 pork tenderloins (3/4 pound each)
2 pounds red potatoes, quartered
1 pound carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tablespoon olive oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

CREOLE PORK CHOPS



Creole Pork Chops image

I've had this recipe for over twenty years and love it. Since the children are grown, I now cook just half the recipe for my husband and I. And it's so easy! You'll be in and out of the kitchen in no time. -Ann Rogers, Ocala, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup chopped celery
1 tablespoon Worcestershire sauce
1/2 teaspoon minced garlic

Steps:

  • In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 636mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA



Caribbean-Spiced Pork Tenderloin with Peach Salsa image

I love this recipe because of the depth of flavors and burst of colors. It's quick and easy to make. It's best when peaches are in season, but you could try strawberries or pineapple instead. -Holly Bauer, West Bend, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings (1-1/3 cups salsa).

Number Of Ingredients 16

3/4 cup chopped peeled fresh peaches
1 small sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Caribbean jerk seasoning
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon seasoned salt
1 pork tenderloin (1 pound)

Steps:

  • In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 522mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

Related Topics