Seared Pork Tenderloins With Blue Cheese Sauce Food

SEARED PORK TENDERLOINS WITH BLUE CHEESE SAUCE

Steps:

• Preheat oven to 300 degrees F.
• Dry tenderloins with paper towels and sprinkle generously with salt and pepper.
• In a saute pan large enough to hold both tenderloins, heat 2 tablespoons oil over medium-high heat until hot but not smoking.
• Add tenderloins, and brown well on both sides, about 10 minutes total.
• Transfer meat to a small roasting pan, and place in the preheated oven.
• Roast to an internal temperature of 150 degrees F., about 15-20 minutes.
• Remove from pan and cover loosely with foil, allowing to rest 10 minutes before slicing.
• For the sauce, return the saute pan to medium-high and add the remaining tablespoons of oil and heat until hot but not smoking.
• Add onion and saute 7-9 minutes, stirring occasionally until transparent.
• Add wine and chicken stock, stirring for several minutes.
• Remove sauce from heat and skim any film off surface, then stir in blue cheese, parsley, salt and pepper; set aside, covering to keep warm.
• Slice pork at an angle about 1 inch thick and drizzle generously with sauce.

PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
• Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
• For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
• Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
• Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
• After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
• Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
• Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.

PORK WITH GORGONZOLA SAUCE

Steps:

• For pork:
• Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)
• Preheat oven to 425°F. Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.
• Meanwhile, prepare sauce:
• Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.
• Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.

SEARED PORK TENDERLOIN WITH A SMOKY MAPLE SAUCE

Steps:

• Mix together spices (first six ingredients) in a bowl. Sprinkle over pork, place in a resealable bag, and allow to refrigerate for 1-4 hours.
• Bring oil to high heat in large saute pan (oven proof). Sear off each side of the pork tenderloin, quickly, but ensuring a nice brown crust. Place the pan, with both tenderloins in a 375 degree oven for 30 minutes, or until the internal temperature reaches 155 degrees. Remove pork from oven and pan, cover in foil, and allow to rest for 10-20 minutes. Do not discard the juices from the pan.
• In the pan (that was just used for the pork), prepare the sauce by adding 2 teaspoons of the adobo sauce, syrup, stock, and vinegar and stirring at a medium heat. Use a whisk or spoon to scrape up any brown bits at the bottom of the pan. Stir constantly for about 5-6 minutes. Taste for seasoning and add salt/pepper if desired.
• Serve pork in slices with a drizzle of sauce.
• This dish goes VERY well with creamy roasted garlic mashed potatoes and fried apples.

BLUE CHEESE BEEF TENDERLOIN

Steps:

• Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
• In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

BLUE CHEESE PORK MEDALLIONS

Steps:

• Cut pork into 12 slices; sprinkle with steak seasoning. In a large skillet, heat butter over medium heat. Add pork; cook, covered, until pork is tender, 3-5 minutes per side. Remove from pan; keep warm., Add cream to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until cream is slightly thickened, 2-3 minutes. Stir in cheese until melted. Serve with pork. Sprinkle with parsley.