Time 45m Yield 2 servings. Number Of Ingredients 13 Steps:
Preheat oven to 350°. In a small bowl, combine the steak seasoning, rosemary and thyme; rub over meat. Using the point of a sharp knife, make eight slits in the tenderloin. Insert garlic into slits. Place meat on a rack in a foil-lined shallow roasting pan. Drizzle with vinegar and oil., Bake, uncovered, until a thermometer reads 145°, 30-40 minutes. Let stand for 10 minutes before slicing. Meanwhile, combine the sauce ingredients; chill until serving. Serve with pork.
Time 1h15m Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 450 degrees F (230 degrees C). In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar. Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven. Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).
Time 40m Yield 3 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper. Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate. Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives. Slice pork into 1/2-inch slices and serve topped with sauce.
Time 40m Yield 4 servings Number Of Ingredients 5 Steps:
Pat the tenderloins dry with paper towels. Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight. Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.) Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Time 30m Yield 4 servings Number Of Ingredients 17 Steps:
Combine all ingredients in a medium bowl.; Combine all ingredients in a small bowl.; Preheat grill to medium-high. Reserve 1/2 cup of the Maple-Horseradish Glaze and set aside. Brush pork chops on both sides with olive oil and season with salt. Rub 1 tablespoon of the rub onto 1 side of each pork chop. Grill, rub-side down until golden brown, about 4 to 5 minutes. Brush each chop with some of the Maple-Horseradish glaze and turn over. Continue grilling for 3 to 4 minutes for medium doneness, brushing with some of the glaze. Remove the chops to a platter and brush with the reserved glaze. 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze Slice the potatoes, crosswise, into 1-inch thick slices. Brush with maple glaze and grill for 2 to 3 minutes per side.
Time 3m Yield 2 cups, 1-8 serving(s) Number Of Ingredients 8 Steps:
Jelly – Add the apple and currant jelly to a small bowl and microwave 30 seconds on medium heat. This will loosen up the jelly and make it a bit easier to mix with the other ingredients. Sauce – To the jelly, add the the horseradish (more or less to taste), shallot, thyme, red pepper flakes, salt and pepper to taste. Serve – If you serve this as a sauce on the side, you can serve it either warm or cold. Otherwise, it can be made ahead and kept refrigerated. I don’t keep mine more than 2-3 days however. I usually make what I need at that time. ENJOY!
Yield Serves 2 Number Of Ingredients 13 Steps:
To make the roast pork loin: Preheat oven to 425°F. In a heavy skillet cook bread crumbs in 1 tablespoon oil with salt and pepper to taste over moderate heat, stirring, until golden brown. Transfer bread crumbs to a bowl and toss well with horseradish. Pat pork dry and season with salt and pepper. In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes. Transfer pork to a shallow baking pan and coat top and sides evenly with mustard. Press bread crumb mixture evenly onto mustard and roast pork in middle of oven until a meat thermometer inserted in center registers 155°F. for slightly pink meat (if bread crumbs begin to get too browned arrange a sheet of foil loosely over pork), 25 to 30 minutes. Transfer pork to a cutting board and let stand 5 minutes. Cut pork into 1/4-inch-thick slices and serve with cabbage and onions. To make the cabbage and onions: In a large heavy skillet heat oil over moderate heat until hot but not smoking and cook cabbage and onion, stirring, 10 minutes, or until just tender. Stir in water, vinegar, sugar, and salt and pepper to taste and simmer, stirring occasionally, until almost all liquid is evaporated and vegetables are tender, about 15 minutes. Serves 2.
Time 1h25m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees F. Place tenderloins on meat rack in shallow roasting pan. Combine jelly and horseradish in microwavable dish or small saucepan. Heat high one minute in microwave or over low heat on stove top until jelly is melted; stir well. Brush half of mixture over tenderloins and roast for 30 minutes; then turn tenderloins over. Brush with the remaining jelly mixture and continue to roast another 30-40 minutes depending on thickness of tenderloins or until an instant meat thermometer register 160 degrees F. Transfer tenderloins to a cutting board; tent with foil. Let stand (rest) 10 minutes. Remove meat rack from pan and pour broth and wine into the pan. Place pan over stove burners; cook over medium high heat, stirring frequently and scraping up any browned bits, 4-5 minutes or until sauce is reduced to 1/2 cup. Strain sauce; season to taste with salt and pepper. Carve tenderloins into thin slices. Serve with the sauce.
