Best Creole Pork Tenderloin With Vegetables Recipes

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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

CREOLE VEGETABLES



Creole Vegetables image

This recipe was handed down from my grandmother. It is a family favorite. A great way to use those garden vegetables. To save time, I cut corn from the cob while other vegetables are cooking.

Provided by GOSNYDER

Categories     Side Dish     Vegetables     Tomatoes

Time 1h20m

Yield 6

Number Of Ingredients 12

½ pound bacon
2 tablespoons bacon grease
½ cup finely chopped onion
½ cup finely chopped green bell pepper
2 cups chopped peeled tomatoes
2 cups chopped fresh green beans
¾ teaspoon salt
⅛ teaspoon pepper
1 ½ cups fresh corn kernels, cut from the cob
3 tablespoons all-purpose flour
3 tablespoons water
1 cup evaporated milk

Steps:

  • In a large skillet over medium heat, cook bacon until evenly brown. Set aside, reserving 2 tablespoons bacon fat. Saute onion and green pepper in bacon fat until tender. Stir in tomatoes, green beans, salt, and pepper. Cover, and simmer for 15 minutes. Stir in corn, cover, and continue cooking until vegetables are tender, about 20 minutes.
  • In a small bowl, mix together flour and water. Stir into vegetables, and cook until thickened, about 2 minutes. Remove from heat, and stir in evaporated milk. Crumble bacon over top. Serve immediately.

Nutrition Facts : Calories 201.5 calories, Carbohydrate 21.6 g, Cholesterol 25.9 mg, Fat 9.1 g, Fiber 3.6 g, Protein 10.6 g, SaturatedFat 3.8 g, Sodium 635.8 mg, Sugar 8.4 g

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

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.

PORK CHOPS CREOLE



Pork Chops Creole image

A sure way to perk up pork chops is with this herbed creole sauce. You can adjust the range of seasonings to suit your tastes. The red sauce with a sprinkle of green parsley makes a pretty presentation on the plate.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
4 boneless pork loin chops (3/4-inch thick and 4 ounces each )
5 tablespoons olive oil
1 large onion, thinly sliced
1/2 cup finely chopped green pepper
1 celery rib, finely chopped
2 garlic cloves, minced
2 cups stewed tomatoes
1/2 teaspoon salt
1/2 teaspoon sugar
1 to 1-1/2 teaspoons dried thyme
1/4 to 1/2 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce
Minced fresh parsley

Steps:

  • Place flour in a large resealable plastic bag. Add the pork chops, one at a time, and shake to coat. , In a large skillet, brown pork chops, over medium-high heat, on both sides in oil. Remove chops and keep warm. , In the drippings, saute onion, green pepper, celery and garlic until vegetables are tender. Stir in the tomatoes, salt, sugar, thyme, pepper and hot pepper sauce., Return pork chops to the pan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 160°. Serve sauce with pork chops; sprinkle with parsley.

Nutrition Facts : Calories 390 calories, Fat 23g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 559mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein.

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