Best Peppered Pork With Asti Cream Sauce Recipes

INSTANT POT PORK TENDERLOIN MEDALLIONS

Steps:

• Prepare all ingredients(except water) and put into food processor.
• Pulse the processor until a paste or thick sauce is formed
• Add water (Don't go over the fill line for liquids on your processor)
• Pulse until blended.
• Slice the tenderloin into one inch thick medallions
• place the medallions into a 9 x 9 inch glass casserole
• Pour the sauce (You'll have about 2 cups) over the medallions
• Set the instant pot to saute more and wait until the instant pot says hot.
• With tongs remove the pork pieces to the instant pot.
• Brown the pork pieces 2 minutes on both sides.
• Set the instant pot to Manual for 12 minutes.
• Add the pepper sauce.
• Seal the lid. Once cooked quick release and let rest until ready to serve.
• Release the pressure and serve with roasted potatoes or cooked rice.

PEPPERED PORK WITH CARAMELIZED PEARS AND ROSEMARY POTATOES

Steps:

• Combine the sugar, vanilla bean and butter in a medium sized saute pan over medium heat. Cook until the butter melts and the sugar is golden. Add the pear slices to the pan and cook until tender. Remove the pears from the pan and set aside. Reserve the sauce in the pan for the pork marinade.
• Pour approximately 2 cups of chicken stock into the pan of reserved pear sauce. Over medium heat, reduce the liquid by 1/2. Remove the pan from the heat and allow the mixture to cool. Marinate the pork chops in the liquid for 1 hour. Remove the chops from the marinade and coat each side with coarsely ground black pepper.
• In a separate medium sized saute pan, pan-sear the pork chops on 1 side for 5 minutes, turn and sear the other side for about 3 minutes or until desired doneness is reached.
• While the pork chops are cooking, combine cream cheese and Stilton in a medium sized mixing bowl. Cream the cheeses together with a hand blender until they are combined. Once the pork chops are thoroughly cooked, liberally spread the cheese on top of each piece. Serve with pears, caramelized onions and rosemary potatoes.
• In a medium sized saute pan, heat olive oil over medium heat. Add the sliced onions to the pan and season, to taste, with salt and pepper. Cook the onions until they caramelize.
• Set aside.
• In a medium sized saute pan, heat olive oil over medium heat. Clean the potatoes, and then slice them into thin rounds. Saute the potatoes in the oil with rosemary and salt and pepper. Cook the potatoes until they are brown on both sides. When the potatoes are done, remove them from the pan and drain the excess oil. Set aside.

PEPPER JELLY PORK

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
• Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
• Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.

PEPPERED PORK WITH MUSHROOM SAUCE

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes. , In a small bowl, mix flour and broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Return pork to pan. Cook until a thermometer inserted in pork reads 145°.

PEPPERCORN CRUSTED PORK TENDERLOIN WITH BALSAMIC CREAM SAUCE

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with foil.
• Place the peppercorns in a small bag and using a meat mallet, crush the peppercorns coarsely and set aside.
• In a small skillet, melt the butter over medium heat.
• Add the shallots, garlic and parsley and saute for 3 minutes or until softened; let cool slightly.
• Stir in the breadcrumbs and peppercorns.
• Place the pork tenderloins on the baking sheet and press the shallot mixture along the top and sides of each tenderloin.
• Roast in the oven about 20 minutes or until a meat thermometer inserted in reaches 155 degrees F.
• Let stand for 5 minutes before slicing.
• To make the sauce, whisk together the cream, stock, vinegar, sugar, flour and thyme.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce the heat and simmer, stirring occasionally, for about 10 minutes or until reduced to about 1-1/2 cups.
• Spoon the sauce onto the individual plates and serve the sliced pork tenderloin on top.