APPLE CIDER GLAZED PORK TENDERLOIN
Apple cider is the secret to a marinade that makes pork tenderloin incredibly moist with a gorgeous glaze! The marinade also does double duty as the sauce. You will be amazed at the incredible flavour in this with so few ingredients! I used Rochdale Apple Cider for this recipe - a New Zealand cider that is available at all major liquor outlets in Australia including Dan Murphy's and Liquorland.
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 35m
Number Of Ingredients 12
Steps:
- Mix the Marinade ingredients in a bowl.
- Place Marinade and pork in a large ziplock bag and marinate in the refrigerator overnight, up to 24 hours.
Nutrition Facts : ServingSize 315 g, Calories 404 kcal
PORK TENDERLOIN WITH APPLE CIDER AU JUS
Pork tenderloin, apple cider, apple cider vinegar, and maple syrup make this dish both sweet and tangy. Double the sauce for dipping, if desired. I usually serve this with caramelized onions and apples as a side.
Provided by Bren
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Remove silver skin and any surface fat from tenderloin; dry well with paper towels. Combine Cajun seasoning, celery salt, garlic granules, onion powder, and sugar in a small bowl; mix well. Sprinkle seasoning mixture over pork tenderloin.
- Heat oil into a large skillet over high heat until shimmering. Add pork tenderloin and sear for 3 to 4 minutes per side. Transfer to the prepared baking sheet and place into the oven.
- Roast in the preheated oven until pork is slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Check temperature of the pork tenderloin after 10 minutes as baking time depends on how long it has been seared.
- Meanwhile, pour apple cider and apple cider vinegar into the skillet and bring to a low boil. Scrape up any browned bits, lower heat, and simmer for 15 minutes. Add maple syrup and simmer for 5 more minutes.
- Move pork tenderloin to a clean cutting board, cover, and let rest for 10 minutes.
- Slice pork tenderloin into thin slices, place on a serving dish, and drizzle with apple cider au jus.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 13.5 g, Cholesterol 49.1 mg, Fat 5.9 g, Protein 17.6 g, SaturatedFat 1.2 g, Sodium 106.4 mg, Sugar 11.7 g
PORK MEDALLIONS WITH APPLE CIDER GRAVY
Apple cider gravy provides a simple addition to this no-mess pork dish that's ready in 20 minutes - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Sprinkle pork slices evenly with 1/4 teaspoon each of the salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 2 to 3 minutes, turning once, until no longer pink in center. Remove pork to plate; cover to keep warm.
- In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Cook onion and garlic in butter 3 minutes, stirring frequently, until tender. Stir in flour until blended. Gradually add cider and broth; cook 1 minute or until thickened. Stir in chopped rosemary and remaining 1/4 teaspoon each salt and pepper.
- Serve pork with cider gravy. Garnish with rosemary sprigs.
Nutrition Facts : ServingSize 1 Serving
CIDER-GLAZED PORK TENDERLOIN
This is a super-easy recipe full of sweet fall flavor. The maple flavor really shines through. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic exchanges
PORK TENDERLOIN MEDALLION WITH APPLE CIDER VINEGAR RECIPE - (4.5/5)
Provided by á-13856
Number Of Ingredients 17
Steps:
- For The Meat: Season the pork with salt and pepper. Heat the oil in a 12 inch skillet over medium high heat until shimmering. Add the pork cut side down and cook, without moving the pieces, until well browned, 3 to 5 minutes. Turn the pork and brown the second side, 3 to 5 minutes more. Reduce the heat to medium. Using tongs, stand each piece on its side and cook, turning the pieces as necessary, until the sides are well browned, and the internal temperature registers 145 to 150 degrees on an instant read thermometer, 8 to 12 minutes. Transfer the pork to a platter and tent loosely with foil. For The Sauce: While the pork cooks, combine the cider, broth, vinegar, and cinnamon stick in a medium sauce pan; simmer over medium high heat until the liquid is reduced to 1 cup, 10 to 12 minutes. Remove the cinnamon stick and discard. Set the sauce aside until the pork is cooked. Pour off any fat from the skillet in which the pork was cooked. Melt 1 T of the butter over medium heat; add the shallots and apple and cook, stirring occasionally until softened and beginning to brown, 1 to 2 minutes. Remove the skillet from the heat and cook bout 1 minute, scraping the bottom of the pan with a wooden spoon to loosen the bits from the bottom of the pan. Add the reduced cider mixture, and juices from the resting meat, and thyme; increase the heat to medium high and simmer until thickened and reduced to 1 1/4 cups, 3 to 4 minutes. Off the heat, whisk in the remaining 3 T butter and season with salt and pepper to taste. Pour the sauce over the pork and serve immediately. NOTE: After cutting the tenderloin into symmetrical 1 1/2-inch medallions, you will inevitably have a few irregularly shaped pieces left over. The tapered end pieces can be scored,folded and tied into medallions. Tie any remaining smaller pieces together into a medallion shape, making sure the top and bottom surfaces are flat.
PORK TENDERLOIN WITH APPLE CIDER REDUCTION
Provided by Aida Mollenkamp
Categories main-dish
Time 33m
Yield 4 to 5 servings
Number Of Ingredients 6
Steps:
- Heat oven to 500 degrees F and arrange rack in the upper third.
- Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.
- Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
- When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.
SMOTHERED PORK MEDALLIONS WITH SAGE AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large heavy bottomed skillet over medium-high heat. Dry the pork medallions well and season with salt and pepper. Add the oil to the skillet and heat until shimmering. Lay the pork in the pan and cook until browned on the first side, about 4 minutes. Turn and cook until the second side is browned, about 3 minutes more. Transfer the pork to a plate, and cover loosely with foil.
- Add the onions to the skillet, stir and season with salt and pepper. Cover, and reduce heat to medium and cook until soft, about 8 minutes. Add the cider vinegar and stir, scraping up the browned bits that cling to the skillet. Add the onions to the pork.
- Add butter to skillet, raise heat to medium-high. Add the apples and sage; cook, stirring occasionally, until golden, about 3 minutes. Stir in the broth and mustard, and simmer until the apples soften, about 2 minutes. Return the onions and any accumulated juices from the pork to the skillet. Simmer to thicken slightly, about 2 minutes. Nestle the pork in the onions and heat until the meat is warmed through.
- Divide the pork medallions among 4 plates and smother them with apples and onions. Serve.
PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS
This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!
Provided by Marianne
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
- Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g
PORK MEDALLIONS WITH APPLES AND CIDER
A great little pork recipe using hard cider from "Eat Fresh, Stay Healthy: An A to Z Guide to Buying and Cooking Fruits and Vegetables."by Sam Gugino. Note: To clarify butter, put a pound of butter in a saucepan over medium-low heat. Gently simmer 5 minutes, remove from the heat and cool 5 minutes. Skim off the top layer of foam. Pour the clarified butter gently into a bowl. Stop when you reach the milky white solids on the bottom of the pan. Don't throw out the milky solids. They're delicious on cooked vegetables. clarified butter keeps several weeks in the refrigerator.
Provided by NcMysteryShopper
Categories Pork
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut tenderloin into 1" discs if using.
- Put pork between wax paper and pound until about 1/4" inch thick. You should have about 6 slices if using tenderloin.
- Combine flour with ginger, nutmeg and salt & pepper to taste. Dredge pork and shake off excess.
- In a non-stick skillet large enough to hold cutlets comfortably in one layer, heat clarified butter over medium heat. When hot, add pork and cook about 3 minutes on each side.
- Remove cutlets to a warm platter or serving plates. Add apples to the skillet. Cook a few minutes, turning to brown evenly. Add cider and raise heat to medium-high. As soon as the sauce is absorbed by apples and slightly thickens, pour over pork.
Nutrition Facts : Calories 393.3, Fat 16.2, SaturatedFat 6.6, Cholesterol 131.6, Sodium 90.5, Carbohydrate 19.3, Fiber 2.6, Sugar 9.7, Protein 41
PORK MEDALLIONS WITH CIDER SAUCE
Pork tenderloin paired with perfect golden apple-cider sauce. Ideal for fall! From some Noble Pig. Note: Do not overcook the pork- the first time I made this it turned out tough and dry because I overcooked it. But the sauce was nice so I thought I'd keep the recipe here! I might try making extra sauce next time so I can put it all in the slow cooker.
Provided by minnie chef
Categories Pork
Time 30m
Yield 1 1/2 pounds of pork, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Cut the pork tenderloin into 2" - thick medallions and season with salt.
- Heat vegetable oil in a large sauté pan over medium-high heat. Sear the pork for 5 minutes on each side or until brown. (The trick to well-seared meat is resisting the urge to move the meat too soon. The meat will "unstick" when a perfect crust is formed.).
- Add apple cider, wine and apple cider vinegar. (This will deglaze the pan and release the brown bits stuck at the bottom.).
- Bring to a boil, cover and cook 5 minutes.
- Remove lid, reduce heat to medium and simmer 5 minutes more. Turn pork occasionally.
- Transfer the pork to a plate and season with pepper. Cover with foil to keep warm.
- This part is important: Simmer the liquids until reduced to 1/2 cup. The sauce should be thick and syrupy and should coat the back of a spoon. This could take 10 to 20 minutes (depending on your stove and the size of the pan you are using). DO NOT over-reduce, it will scorch.
- Spoon the cider sauce over the medallions and serve.
Nutrition Facts : Calories 286.6, Fat 12.6, SaturatedFat 3.6, Cholesterol 112.3, Sodium 85, Carbohydrate 0.8, Sugar 0.3, Protein 35
PORK TENDERLOIN MEDALLIONS
"As a busy mom, I'm always on the look out for elegant dishes that are quick to make for a special occasion," relates Diane Peterson of Hudsonville, Michigan. "This delicious breaded pork can be made in minutes."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3-4 servings.
Number Of Ingredients 15
Steps:
- Cut pork into 12 pieces; flatten to 1/4-in. thickness. In a shallow bowl, combine flour, salt and pepper. In another bowl, beat egg and water. Place bread crumbs in a third bowl. Coat pork with flour mixture, dip in egg and then coat with crumbs. , In a large skillet over medium-low heat, cook pork in butter and oil for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add the mushrooms, wine or broth and additional broth to skillet; stir to loosen browned bits. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Stir in lemon juice and parsley; cook 2-3 minutes longer or until heated through. Pour over pork. Serve with pasta if desired.
Nutrition Facts : Calories 377 calories, Fat 18g fat (8g saturated fat), Cholesterol 139mg cholesterol, Sodium 648mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
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