Best Pan Seared Port Tenderloin In Tomato Sauce Recipes

Seared Pork Tenderloin with Sauteed Tomato and Asparagus Cream Sauce image

Provided by Food Network

Time 35m

Yield 2 to 3 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1 1/2 sticks unsalted butter
1 tablespoon mustard powder
1 tablespoon garlic powder
1 tablespoon onion powder
Kosher salt and freshly ground black pepper
1 small pork tenderloin, cut into 1 1/2-inch slices
1 pint heirloom cherry tomatoes, mixed colors
1 bunch asparagus
2 medium cloves garlic
3/4 cup heavy whipping cream
1 tablespoon balsamic vinegar
1 small bunch fresh sage, minced

Steps:

Heat a large skillet over medium; add 1 tablespoon of the oil and 1/2 stick of the butter.
Mix the mustard powder, garlic powder, onion powder and 1 1/2 teaspoons each salt and pepper in a bowl. Coat the sliced tenderloin on all sides with the spice mixture. Place in the hot skillet and cook until golden brown, about 3 minutes per side. Remove to a plate and let rest.
Meanwhile, slice the tomatoes in half and cut the asparagus into 1-inch pieces. Mince the garlic, sprinkle with salt and mash to a paste with flat of a knife.
Heat a second skillet over medium; add the remaining 1 tablespoon oil and another 1/2 stick of the butter. When the oil and butter are hot, add the asparagus and some salt and pepper; cook for 3 to 4 minutes, stirring. Stir in the garlic. When the asparagus is nice and bright green, add the tomatoes and the remaining 1/2 stick butter. Cook until the tomatoes are starting to soften. Pour in the cream and pork drippings and continue to cook for about 2 minutes more. Stir in the sage.
Arrange the pork on plates, spoon over the tomato-asparagus cream sauce and serve. Enjoy!

Tinga Poblana: Pork Tenderloin in a Roasted Tomato and Avocado Sauce image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 tablespoon oil
1 small onion thinly sliced
2 cloves garlic finely chopped
1 pound plum tomatoes roasted, peeled and chopped
6 ounces chorizo, out of the casing, cooked and crumbled
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon dried thyme
2 ounces canned chipotle chiles in adobo, blended
Salt, to taste, plus 1/2 teaspoon, and more for seasoning
1 medium avocado peeled and pitted
2 medium-size tomatillos, husks removed
1/2 cup cilantro
1 cup cold water
Cilantro pluches, for garnish
2 medium size pork tenderloins (about 1 pound each, trimmed)

Steps:

In a medium-size pan heat the oil, and saute the onions and chopped garlic, until fragrant. Add the chopped tomatoes, and cook for about 30 minutes at medium heat.
Mix in the cooked chorizo, cloves, cinnamon, thyme and chipotle chiles, add salt, to taste. Set aside.
In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside.
Season the pork tenderloins with salt. In a very hot cast-iron skillet sear the pork for about 4 minutes, turn the pork, and cook on the other side for about 2 minutes or until done. Let rest for about 5 minutes.
On a dinner plate put the avocado-tomatillo salsa. In the center, mound the tomato-chipotle sauce. Slice the pork on a diagonal, and place on top of the tomato sauce and garnish with a sprig of cilantro.

Pork Tenderloin With Tomato Sauce image

Provided by Sassy in da South

Categories Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 slices bacon
1 -1 1/2 lb pork tenderloin
1/3 cup chopped onion
1 tablespoon butter or 1 tablespoon margarine
1 (8 ounce) can tomato sauce
3 tablespoons chopped sweet pickles or 3 tablespoons sweet pickle relish
2 tablespoons vinegar
1 teaspoon dried parsley flakes
1 teaspoon sugar

Steps:

Arrange bacon slices over pork tenderloin.
Place tenderloin on rack in a shallow roasting pan.
Tuck thin end of meat under.
Roast, uncovered, at 350 degrees for about 25 to 35 minutes, or until internal temperature is around 160 degrees.
In a saucepan over medium-low heat, melt butter.
Cook chopped onion in butter until tender; add tomato sauce, sweet pickle, vinegar, parsley flakes and sugar.
Simmer, uncovered, for 10 minutes.
Serve with roasted pork tenderloin.