PORK TENDERLOIN SMOTHERED IN CABBAGE
This recipe is from the Chicago Tribune Magazine. It is an elegant dish ideal for your next dinner party; yet the preparation is surprisingly easy.
Provided by shelbyrose
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Trim outer leaves of the cabbage; core and cut into 1 inch thick shreds.
- Blanche in boiling salted water for 5 minutes.
- Drain and rinse under cold water to cool.
- In a small bowl, combine flour, paprika, salt and pepper.
- Remove 2 tablespoons of the flour mixture and set aside.
- Dust the tenderloin in the remaining flour.
- In a deep casserole or Dutch oven, heat 1 tablespoon each butter and oil.
- Add pork and turn to brown on all sides over medium-high heat, 5 to 7 minutes.
- Remove meat and set aside.
- Add onion and blanched cabbage to the casserole.
- Cook uncovered over medium heat, stirring occasionally until softened, about 8 minutes.
- In a small saucepan, heat remaining 2 tablespoons butter with reserved flour mixture; stir with a whisk over low heat until mixture is golden brown.
- Add wine and milk, continuously stirring until a smooth sauce forms.
- Add horseradish, mustard and cayenne.
- Stir sauce into cabbage mixture.
- Nestle the tenderloin into the cabbage so that it is completely covered.
- Cover the casserole and bake for 25 to 30 minutes, or until pork remains slightly pink in the center.
- Carve the meat into medallions.
- Make a bed of cabbage on each of 4 dinner plates and portion the pork atop the cabbage.
- If desired, serve steamed new potatoes on the same plate.
- Drink dry riesling or a lightly chilled pinot noir wine as the perfect accompaniment.
PORTOBELLO SMOTHERED PORK TENDERLOIN STUFFED W/PARMESAN BROCCOLI
Posted for "Ready Set Cook" challenge. This is delicious, serve with baked potatoes, sour cream and chives and apricot glazed carrots.
Provided by Derf2440
Categories Pork
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Lay out butterflied pork tenderloin, inside up.
- Cover one half of tenderloin with one layer of shaved Parmesan, overlapped.
- Spread chopped broccoli over cheese and sprinkle with one smashed clove garlic.
- Dot with butter or sprinkle over olive oil.
- Sprinkle with salt and pepper to taste.
- Cover all with another layer of shaved Parmesan.
- Fold unfilled half over filled half and tie together a couple of times around the middle and once length wise, with kitchen string.
- In a large fry pan, at medium hot heat, sear on all sides, set aside, in roaster.
- Sauce: Add butter or oil to fry pan, scrape up bits and saute mushroom slices until lightly browned, about 5 minutes.
- Add wine, cilantro, remaining smashed garlic and salt and pepper to taste.
- Reduce heat and simmer about 5 minutes until slightly thickened.
- Pour a quarter of the sauce over the roast.
- Preheat oven to 400°F, cook roast uncovered for about 45 minutes.
- Pour remaining mushroom sauce over roast and return to oven for 10 to 15 minutes.
- Remove tenderloin to platter, let stand for 10 minutes, then carve into half inch slices and spoon all mushroom sauce from roaster over roast slices.
- Garnish with sprigs of cilantro.
PORK TENDERLOIN SMOTHERED IN ONION AND MUSTARD
Make and share this Pork Tenderloin Smothered in Onion and Mustard recipe from Food.com.
Provided by KathyP53
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season pork with salt and pepper and dust with flour. In a medium, deep skillet, melt the butter in the olive oil. Add the pork and cook over high heat, turning once, until lightly browned, about 3 minutes. Transfer pork to a plate.
- Add the onion to the skillet. Cover and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Stir in the mustard and 1 teaspoons of flour and cook for 1 minute. Add the chicken broth and bring to a boil.
- Nestle the pork in the onion sauce. Cover and simmer over moderate heat until the pork is cooked through, about 8 minutes. Transfer pork to plates. Stir the chopped dill into the sauce and spoon over the pork. Serve with buttered noodles.
Nutrition Facts : Calories 372.1, Fat 22.2, SaturatedFat 7.9, Cholesterol 127.5, Sodium 145.5, Carbohydrate 5.3, Fiber 0.7, Sugar 1.8, Protein 36.8
SMOTHERED PORK TENDERLOIN
Just like granny used to make. Great with mashed potatoes
Provided by barbara lentz @blentz8
Categories Pork
Number Of Ingredients 12
Steps:
- Rinse the pork medallions and pat dry and season with salt and pepper. Dredge lightly in the flour. Heat the oil in a skillet and brown the pork on both sides. Remove from the pan and set aside.
- Place the onions in the pan and begin browning them. Then add the garlic and flour. Cook about 7 minutes.
- In a bowl combine the water chicken stock, Worcestershire, vinegar, and mustard. Pour over the onions and bring to a boil. Reduce to a simmer and add the pork back into the pan. Cover and simmer until the pork is very tender about 30 minutes
- Garnish with parsley
PORK TENDERLOIN SMOTHERED IN ONION AND MUSTARD
Grace Parisi was thinking about the typical ingredients in a German beer-hall kitchenâ??onions, mustard, dillâ??when she created this luscious dish of pounded pork tenderloins.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Season the pork with salt and pepper and dust with flour. In a medium, deep skillet, melt the butter in the olive oil. Add the pork and cook over high heat, turning once, until lightly browned, about 3 minutes. Transfer the pork to a plate.
- Add the onion to the skillet, cover and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Stir in the mustard and the 1 teaspoon of flour and cook for 1 minute. Add the chicken broth and bring to a boil. Nestle the pork in the onion sauce. Cover and simmer over moderate heat until the pork is cooked through, about 8 minutes. Transfer the pork to plates. Stir the chopped dill into the sauce and spoon over the pork. Serve with buttered noodles.
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