Best Pan Roasted Pork Tenderloin With A Blue Cheese And Olive Stuffing Recipes

BLUE CHEESE-STUFFED PORK TENDERLOIN

Blue Cheese-Stuffed Pork Tenderloin image

Blue cheese stuffing adds special taste to the plain pork dinner in an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 small onion, finely chopped (1/3 cup)
1 clove garlic, finely chopped
1 cup (4 oz) crumbled blue cheese (preferably an aged Gorgonzola)
3 tablespoons coarsely chopped dried cherries
3 tablespoons chopped pecans
2 teaspoons chopped fresh or 1 teaspoon dried thyme leaves
2 pork tenderloins (1 lb each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil

Steps:

Adjust oven rack to middle position. Heat oven to 400°F.
In 8-inch skillet, heat butter over medium heat until melted. Add onion and cook 3 minutes, stirring occasionally, until soft. Add garlic and cook 30 seconds. Remove from heat and cool about 5 minutes.
In medium bowl, stir cheese vigorously with spoon. Stir in cooled onion mixture, cherries, pecans and thyme; set aside.
Place 1 pork piece on work surface with short side facing you. Use knife to slit in half lengthwise without going all the way through. Open pork like a book. Repeat with remaining pork. Spread half of the cheese mixture in center of each pork piece. Close up pork and tie with kitchen twine to secure. Season outside with salt and pepper.
In 12-inch ovenproof skillet, heat oil over medium-high heat until shimmering and hot. Add pork and cook about 4 minutes or until browned. Flip, being careful not to open them up, and cook about 4 minutes longer. Insert ovenproof meat thermometer so tip is in the thickest part of pork.
Place skillet in oven and roast 10 to 15 minutes or until meat thermometer inserted in center reads 155°F. Remove from oven and allow to rest, loosely covered with foil, about 5 minutes (temperature will continue to rise to 160°F). Slice each pork piece into 6 pieces. (If you don't have an ovenproof skillet, after browning pork in skillet, carefully place them in foil-lined 13x9-inch pan and then place in oven.)

Nutrition Facts : Calories 340, Carbohydrate 5 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 3 g, TransFat 0 g

PORK TENDERLOIN WITH DRESSING AND PAN GRAVY

Pork Tenderloin with Dressing and Pan Gravy image

Dressings (a.k.a. stuffings) are super-simple to make and don't need to be reserved just for the holidays. They're perfect any time of year and easy to make. This easy combo of roasted pork tenderloin, pan gravy and a quick dressing makes for a special dinner or date-night meal (with leftovers) that's ready in under an hour.

Provided by Jet Tila

Categories main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 21

Ingredients

6 tablespoons unsalted butter
1/2 onion, finely diced
1 stalk celery, finely diced
6 cups dried bread cubes
2 teaspoons poultry seasoning
1 1/2 to 2 cups chicken broth
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley, plus more for garnish
2 teaspoons chopped fresh thyme
1 1/2 to 2 pounds pork tenderloin
Leaves from 3 sprigs fresh thyme, stems discarded
Leaves from 1 sprig rosemary, roughly chopped, stems discarded
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/2 shallot, minced
1 tablespoon all-purpose flour
3/4 cup cold beef broth
1/2 teaspoon soy sauce
Kosher salt and freshly ground black pepper
2 tablespoons heavy cream

Steps:

For the dressing: Preheat the oven to 350 degrees F.
Melt 4 tablespoons of the butter in a large ovenproof skillet over medium-high heat. Continue to cook until the butter begins to bubble and smoke. Add the onion and celery and cook, stirring, until softened, 1 to 2 minutes. Add the bread cubes and poultry seasoning to the skillet and stir and fold the bread to toast it, 3 to 4 minutes. The bread should start to brown and should smell amazing.
Turn off the heat and drizzle in about 1 cup of the broth and fold it into the bread. Drizzle in enough more broth to moisten the dressing but not make it soggy. Taste and season with salt and pepper as needed. Once you're happy with the flavors, stir in the parsley and thyme.
Dot the top of the dressing with the remaining 2 tablespoons butter. Cover the skillet with foil and bake for 20 minutes. Uncover and continue to bake until browned, about 10 minutes longer.
For the pork: Preheat the oven to 350 degrees F. Sprinkle the tenderloin with the thyme, rosemary, salt and pepper. Press the seasonings firmly onto the pork.
Heat a large cast-iron skillet or other ovenproof sauté pan over medium-high heat. Swirl in the oil. When the first wisp of white smoke appears, add the pork and sear until golden brown on all sides, about 8 minutes total.
Transfer the skillet to the oven. Roast for 5 minutes, then flip the pork and return the skillet to the oven. Roast until an instant-read thermometer inserted into the thickest portion of the pork reaches 135 degrees F. Remove from the oven, transfer the pork to a cutting board and tent loosely with foil. Let rest until the internal temperature reaches 140 degrees F for a nice medium, 8 to 10 minutes. (If you want the pork a little more well done, remove from the oven at 140 degrees F and let rest until 145 degrees F.)
For the quick gravy: Place the hot pan the pork cooked in back over medium-high heat. Toss in the butter and shallot and cook, stirring frequently, until the shallot is light brown and fragrant, 2 to 3 minutes. Stir in the flour, scraping any browned bits from the bottom of the pan. Stir for another minute, making a rough roux. Slowly stir in the cold broth. Bring to a boil, then reduce the heat so the gravy just simmers. Cook for about 1 minute, stirring constantly. Stir in the soy sauce and salt and pepper to taste. Finish by stirring in the cream.
Slice the pork and serve it with the dressing and gravy, and garnish with chopped parsley.