Best Pork Tenderloin W Sour Cream Shallot Dill Sauce Recipes

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PORK TENDERLOIN WITH CREAMY DILL SAUCE



Pork Tenderloin with Creamy Dill Sauce image

This Pork Tenderloin with Creamy Dill Sauce is a quick and easy weeknight meal that is loaded with flavor. Perfectly seasoned and seared pork tenderloin, sliced into medallions and topped with a rich sour cream dill sauce. It's the perfect one pot keto recipe.

Provided by Kyndra Holley

Categories     Pork Recipes

Time 40m

Number Of Ingredients 9

2 pounds pork tenderloin (I get my heritage breed pork here)
sea salt and ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chicken stock
1/2 cup sour cream
1 tablespoon chopped fresh dill, more for garnish
1/2 teaspoon sea salt, more to taste (this is the only salt I use) code PEACE for 20% off
2 cloves garlic, minced

Steps:

  • Preheat the oven to 425°F.
  • Generously season the pork with salt and pepper on all sides.
  • Heat the butter and olive oil in a large or over-size oven-proof skillet over medium-high heat. Add the pork tenderloins to the pan, one at a time if necessary, and pan-sear until golden brown on all sides, about 10 minutes.
  • Transfer the skillet to the oven and cook for an additional 10 minutes.
  • Remove the skillet from the oven and transfer the pork to a plate to rest.
  • To the same skillet, over medium heat, add the chicken stock to deglaze the pan and using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom of the pan.
  • Add the sour cream, dill, salt and garlic to the pan and mix to combine. Simmer, stirring frequently until the sauce has thickened.
  • Slice the pork tenderloin and place on a platter. Serve with the sauce on top or on the size. Garnish with fresh dill, if desired

Nutrition Facts : Calories 371 calories, Fat 17.4g, Carbohydrate 2.1g, Fiber .2g, Protein 49

PORK TENDERLOIN W/ SOUR CREAM SHALLOT DILL SAUCE



Pork Tenderloin W/ Sour Cream Shallot Dill Sauce image

Make and share this Pork Tenderloin W/ Sour Cream Shallot Dill Sauce recipe from Food.com.

Provided by Sandi From CA

Categories     Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb pork tenderloin, trimmed of fat and silver skin and cut cross wise into 6 pieces
1/2 cup flour
salt and pepper
1 egg, beaten (for egg bath)
2 tablespoons milk
2 cups fresh breadcrumbs (I've used store-bought successfully)
1 teaspoon paprika
3 tablespoons shortening
2 tablespoons butter
1/4 cup dry white wine
3/4 cup chicken broth
1 tablespoon flour
2 shallots, peeled and chopped fine
1/4 cup chopped fresh dill (or 1 t. dried dill)
1/2 cup sour cream

Steps:

  • Place the tenderloin medallions between sheets of plastic wrap or wax paper with the cut surfaces facing up and down. Pound the medallions into cutlets about 1/4 to 1/8 of an inch thick. Cut small slits on the edges of the cutlets so they won't curl when cooked.
  • Season the half-cup flour with salt and pepper. Combine the egg and milk. Season the breadcrumbs with paprika. Dredge the cutlets first in the flour, then the egg bath then the seasoned breadcrumbs.
  • In a large skillet, cook 3 cutlets at a time in hot shortening, 2-3 minutes on each side. Remove the cutlets from the pan, set aside and keep warm.
  • Drain excess grease from pan. Return to heat and add butter and shallots. Sauté for about a minute.
  • Deglaze pan with white wine, scraping to loosen browned bits from the bottom of the pan. Once wine is almost completely evaporated, add chicken stock and return to a boil.
  • In a small bowl, stir one tablespoon flour and the dill weed into the sour cream then stir the sour cream mixture into the broth.
  • Stir and reduce over medium heat until thickened and bubbly.
  • Serve the cutlets on a warm platter garnished with fresh dill. Pass the sauce separately.

Nutrition Facts : Calories 680.4, Fat 32.4, SaturatedFat 13.2, Cholesterol 156.7, Sodium 674.1, Carbohydrate 56.5, Fiber 3.1, Sugar 3.9, Protein 36.4

PORK TENDERLOIN WITH SHALLOTS AND PRUNES



Pork Tenderloin With Shallots and Prunes image

Porc aux pruneaux, which is a classic, is by no means fancy, and it is always much more old-fashioned bistro or grandmotherly than high end. Simply put, it is a pork roast with red-wine-soused prunes. Hardly elegant, although it doesn't have to be heavy either. In France, countless versions of the dish are made in neighborhood joints and at home. Sometimes a large loin or shoulder roast is used, sometimes pan-fried chops. Here we use a lightly brined pork tenderloin, adding stewed shallots to the sauce for depth and texture, and a touch of ginger for brightness. While the roast is in the oven, the shallots simmer with the wine and prunes for the sauce. The dark red sauce (rather unctuous really) is both sweet and tart, with a boozy hint of Madeira. It strikes a Middle European chord somewhere deep within. Serve with sweet potatoes or garnet yams roasted in their skins.

Provided by David Tanis

Categories     dinner, main course

Time 45m

Yield 4 servings.

Number Of Ingredients 19

3 tablespoons kosher salt
3 tablespoons brown sugar
1/4 teaspoon allspice berries, crushed
1/4 teaspoon black peppercorns, crushed
2 bay leaves
Few thyme branches
1 pork tenderloin, trimmed, about 1 pound
4 ounces pitted prunes, about 16 large
1/2 cup dry red wine
1/2 teaspoon grated ginger
1/2 teaspoon grated orange zest
1 tablespoon olive oil
1 tablespoon butter
3 to 4 large shallots, finely diced, about 1/3 cup
1/2 teaspoon chopped fresh thyme
Salt and pepper
1 1/2 cups chicken broth
1 tablespoon Madeira or port, optional
2 teaspoons potato starch dissolved in 2 tablespoons cold water.

Steps:

  • To brine the pork: Dissolve the salt and brown sugar in 2 cups cold water in a glass or stainless steel bowl large enough to hold the tenderloin. Add the allspice, peppercorns, bay leaves and thyme. Submerge the meat, cover and refrigerate at least 8 hours (overnight is better). Before cooking, remove the tenderloin, pat dry and bring to room temperature. Heat the oven to 400 degrees.
  • To make the sauce and roast: Simmer the prunes in the red wine until slightly softened, about 5 minutes. Turn off the heat, stir in the ginger and orange zest, and steep for 10 minutes
  • Heat the olive oil in a heavy stainless steel skillet over medium-high heat. Lightly brown the tenderloin, about 3 minutes per side. (Turn off heat and use the same pan to make the sauce.) Transfer the tenderloin to a small roasting pan. Roast uncovered for about 15 minutes, until an instant-read thermometer registers 140 degrees. Let rest for 10 minutes before slicing. (Residual heat will cause the meat to continue to cook a bit while resting.)
  • To finish the sauce, melt the butter in the reserved skillet over medium heat. Add shallots and thyme, and season lightly with salt and pepper. Cook for about 5 minutes, until softened, stirring with a wooden spoon. Scrape up any browned bits to enrich the sauce. Add chicken broth, turn up the heat, and simmer 2 minutes. Stir in the prunes and wine, and simmer for another 2 minutes. Add the Madeira if using. Taste and correct the seasoning, then add the potato starch mixture and cook for another minute to thicken. Spoon sauce and prunes over the sliced tenderloin.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 809 milligrams, Sugar 25 grams, TransFat 0 grams

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