HONEY DIJON PORK TENDERLOIN WITH ASPARAGUS
Believe it: this rich, saucy pork tenderloin can be on the table in less than 20 minutes. Recipe courtesy of Reynolds.
Provided by Betty Crocker Kitchens
Categories Entree
Time 16m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
- Add corn starch, honey, mustard, Worcestershire sauce, salt and pepper to oven bag. Squeeze bag to mix ingredients.
- Slice pork tenderloin 1-inch thick. Place pork and asparagus in bag. Turn bag several times to coat pork and asparagus with sauce. Place ingredients in an even layer.
- Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
- Bake 12 to 14 minutes or until pork reads 145°F on thermometer. Let stand 5 minutes. Carefully cut bag open and serve. Garnish if desired.
Nutrition Facts : ServingSize 1 Serving
GRILLED PORK TENDERLOIN WITH BUTTERED ASPARAGUS
This is a great recipe, especially with the honey mustard sause and a side of asparagus, I also serve it with a side of apple sauce. My son loves it.
Provided by xtherapist
Categories Pork
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all the spices togeter in a small bowl, tear or cut the herbs and add them in, add some salt and pepper, I never use exact measurements for this, add about one or two teaspoons of olive oil and mix together.
- Rub this mixture all over the tenderloin and grill for about 7- 10 minutes on each side until inside temp is 140-145 degrees, let rest 10 minutes.
- while meat is resting prepare the sauce and the asparagus.
- for the sauce combine the ingedients into a small sauce pan and bring to a slow boil for about 1 minute, shut off heat.
- Meanwhile boil some salted water and the asparagus, use three of four tablespoons of salt, (it will keep the asparagus green, and it won't be too salty).
- boil for 2 minutes, drain and set aside, Leave hot pan on the stove with burner off, add butter into the pan and add the aspargus until the butter is melted, mix tenderly with wooden spoon.
- Cut the tenderloin into 3-4 medallions and drizzle with sauce.
- I hope you like this, I love it.
Nutrition Facts : Calories 491.3, Fat 19, SaturatedFat 7.6, Cholesterol 129.8, Sodium 337.6, Carbohydrate 44.2, Fiber 3.7, Sugar 35.3, Protein 39.4
PORK AND ASPARAGUS STIR-FRY
I got this recipe from a Canadian Living Magazine. Our family really liked it. I used sherry, but you can use Chinese wine. You can use a different kind of mushroom if you prefer. I served it over rice.
Provided by Honeyofachef
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine pork, half of the sherry, soy sauce, cornstarch and ginger to coat. Set aside.
- Cut each asparagus stalk into 4 pieces. Set aside.
- In a wok, heat oil over high heat and stir fry onions until fragrant. Add pork and stir fry until no longer pink.
- Add asparagus and mushrooms and stir fry for about 1 minute. Stir in chicken broth, sugar and remaining sherry. Stir fry until asparagus is tenercrisp.
PORK AND ASPARAGUS SHEET-PAN DINNER
When time is of the essence, it's nice to have a quick and easy meal idea in your back pocket. Not only is it delicious, but you can clean it up in a flash. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; brush with 2 teaspoons olive oil., In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in 1 section of prepared baking pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus., In same bowl, toss apple with 1 teaspoon olive oil. In a small bowl, mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan., Brush pork chops with remaining 1 tablespoon olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 486 calories, Fat 23g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 447mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 5g fiber), Protein 37g protein.
SEARED PORK TENDERLOIN WITH SAUTEED TOMATO AND ASPARAGUS CREAM SAUCE
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 to 3 servings
Number Of Ingredients 13
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!
ASPARAGUS-STUFFED PORK TENDERLOIN
Asparagus looks lovely tucked inside this juicy pork tenderloin. The robust seasoning rub dresses up an eye-catching entree you'll be proud to serve for a special occasions. -Tonya Farmer of Iowa City, Iowa
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the seasonings; set aside. Cut a lengthwise slit down the center of pork tenderloin to within 1/2 in. of bottom. Open so meat lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle 1/2 teaspoon seasoning mix over meat. , In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2 minutes. Drain asparagus and immediately place in ice water; drain and pat dry. Place asparagus lengthwise over tenderloin. , Fold meat over asparagus, starting with a long side, and secure with kitchen string. Sprinkle with remaining seasoning. Grill, covered, over indirect medium heat for 20-25 minutes or until a thermometer reads 160°, turning occasionally. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 201 calories, Fat 6g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 299mg sodium, Carbohydrate 2g carbohydrate, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
STIR-FRIED PORK WITH ASPARAGUS
If you like a really strong garlic flavor, reserve half of the garlic and stir it in at the end of the cooking, along with the optional sesame oil. Serve with rice. Other cuts of meat you can use here: beef, preferably sirloin; lamb, preferably from the shoulder or leg; boneless chicken; shrimp (which will cook more quickly).
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- Have all the ingredients ready, including cooked white rice if you're planning to serve it. Preheat a large skillet over high heat for about 2 minutes. Immediately add half the peanut oil, the chiles if you're using them, and the pork, spreading it in one even layer. Cook, stirring only occasionally, until the pork browns, about 3 minutes. Transfer the pork to a bowl (discard the chiles) and lower the heat slightly.
- Add the remaining oil and the asparagus to the skillet. Again, cook, stirring occasionally, until the asparagus turns bright green and begins to become tender, 3 or 4 minutes. Add the garlic, ginger, and scallion and cook, stirring once or twice, for 30 seconds.
- Add the stock and soy sauce, stir, and cook for 15 seconds. Add the sesame oil if you like and serve.
PORK TENDERLOIN A LA ASPARAGUS
Found this in my Out Of Our League cookbook from the junior league of greensboro, North Carolina. Haven't tried it yet but hope to soon...with a few tweaks ;) Please note...the recipe says to serve immediately.
Provided by Thea
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pound meat to flatten. In skillet brown meat lightly in butter; set aside.
- In same skillet, blend together soup and milk; stir in remaining ingredients.
- Return meat to skillet, cover and simer 40-45 minutes (until meat is tender). Serve sauce on top of meat. Must serve immediately.
Nutrition Facts : Calories 97.8, Fat 7.5, SaturatedFat 4.3, Cholesterol 18.7, Sodium 312.9, Carbohydrate 6.5, Fiber 0.7, Sugar 1.5, Protein 2
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