Best Herb Poached Tenderloin With Barolo Sauce Recipes

TENDERLOIN WITH HERB SAUCE

Tenderloin with Herb Sauce image

Tender pork is treated to a rich and creamy sauce with a slight kick, thanks to red pepper flakes. This hearty dish is very simple to prepare and always a dinnertime winner. -Monica Shipley, Tulare, California

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 pork tenderloins (1 pound each)
1/2 teaspoon salt
4 teaspoons butter
2/3 cup half-and-half cream
2 tablespoons minced fresh parsley
2 teaspoons herbes de Provence
2 teaspoons reduced-sodium soy sauce
1 teaspoon beef bouillon granules
1/2 to 3/4 teaspoon crushed red pepper flakes

Steps:

Cut each tenderloin into 12 slices; sprinkle with salt. In a large nonstick skillet, heat butter over medium heat; brown pork in batches, 3-4 minutes per side. Return all pork to pan., Mix remaining ingredients; pour over pork. Cook, uncovered, over low heat until sauce is thickened and a thermometer inserted in pork reads 145°, 2-3 minutes, stirring occasionally. Let stand 5 minutes before serving.

Nutrition Facts : Calories 238 calories, Fat 10g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 495mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

HERB-POACHED TENDERLOIN WITH BAROLO SAUCE

Herb-Poached Tenderloin With Barolo Sauce image

Provided by Mark Bittman

Categories dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon fresh oregano or marjoram
1 teaspoon fresh thyme leaves
1 bay leaf
6 basil leaves
1 teaspoon paprika
1 20- to 24-ounce piece beef tenderloin, at room temperature
2 tablespoons extra virgin olive oil
Salt and pepper
3 cloves garlic, slivered
1 cup beef stock (if canned, use low-sodium)
1 cup Barolo or other sturdy red wine

Steps:

Choose a pot large enough to submerge meat, fill it with water and bring it to a boil. Grind or mince together the oregano, thyme, bay leaf, basil and paprika. Rub meat all over with olive oil, then season well with salt and pepper. Rub herb mixture into meat and spread garlic all over it; it need not be too neat. Tightly wrap meat in a large piece of plastic wrap, rolling it up like a sausage and twisting ends to seal. Wrap package tightly in aluminum foil.
Submerge meat in water, and cook for 12 minutes for medium-rare. (Check with an instant-read thermometer, which should show 120 degrees when meat is done.) Let rest for about 10 minutes.
Meanwhile combine stock and wine in a small saucepan and cook until reduced to less than 1/2 cup. Season with salt and pepper.
Unwrap meat (scissors will be helpful), slice and serve with sauce.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 18 grams, Carbohydrate 5 grams, Fat 34 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 12 grams, Sodium 664 milligrams, Sugar 1 gram