FRUITED PORK TENDERLOIN
Flattening pork tenderloin before baking speeds up the cooking process.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place cranberries and apricots in a small bowl; add boiling water. Soak for 8 minutes; drain. In a small skillet, saute the onion in butter until tender. Remove from the heat. Stir in the pecans, cranberries and apricots., Make a lengthwise slit down the center of each tenderloin, cutting two-thirds of the way through the meat. Place on a greased rack in a broiler pan; open tenderloins so they lie flat. Sprinkle with salt and pepper. , Brush with half of the preserves; top with fruit mixture. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Drizzle with remaining preserves.
Nutrition Facts : Calories 354 calories, Fat 16g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 208mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 31g protein.
FRUITED PORK TENDERLOIN SPINACH SALAD
This spinach salad is beautiful and impressive. But the effort involved? Minimal. Get out the pork tenderloin and fruit and let's get to it.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Brush meat with oil. Grill 20 min. or until done (145ºF), turning occasionally. Remove from grill; cover to keep warm.
- Add pineapple to grill; cook 4 min., turning after 2 min.
- Slice meat; cut pineapple into bite-size pieces.
- Cover platter with spinach; top with meat, pineapple, edamame, vegetables and nuts. Drizzle with dressing.
Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
FRUITED PORK TENDERLOIN
Steps:
- PORK Butterfly tenderloin Season butterflied tenderloin with salt, pepper and garlic powder. Spread the apricot preserves over entire area. Place the pitted, half prunes down the center and close up the pork and secure. Place in oven pan seam-side down. Lightly coat meat with olive oil and place in a 400 degree oven. Bake until meat temp reaches 140 degrees about 20 minutes. Remove and let rest for ten minutes then slice in 1/2 inch slices. Add any pan juices to sauce(See below). Place in serving dish, pour sauce over and serve. SAUCE Bring 1 cup of water to boil add boullion cube and desolve. Add the port wine, salt & pepper to taste and bring to a boil. Lower heat and simmer for 5 minutes then add the cream. Stir until all combined. Server over pork.
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