I need some ideas for a pork tenderloin recipe
- CindyJ Feb 28, 2009 05:46 AM
I'd like to make a pork tenderloin with some kind of sweet/tart pan sauce. Maybe with cranberries, or cherries, or blackberries. Can anyone help me out with a recipe? Also, what would you serve alongside the pork, and what wine would you serve with it? (Maybe that last question belongs on the Wine board.) Thanks!
Oh... I see there are already some suggestions on another thread, which I thought would have more appetizers than pork tenderloin recipes. Those posts are helpful.
Oooh, I've got a lovely recipe for slow-braised pork with black grapes, shallots and balsamic. Of course, the recipe uses a boston butt but you could substitute the tenderloin. The sauce is incredible. I've posted the recipe and photos on my blog, if you're curious. I served it over mashed Yukon Gold potatoes w/ steamed French green beans & broccoli. Another idea, would be sauteed broccolini w/ garlic. The pork recipe, from Bon Appetit, suggests pairing it w/ a '03 Rosenblum Zinfandel.
I've always done a soy/apple cider/mustard/onion/garlic/savory marinade. I only recently had Chicken Marbella for the first time, and immediately decided to use that wonderful marinade (which has prunes) for my next pork roast. People freely swap around the dried fruit in that recipe; you could certainly do so, although prunes go well with pork. I'm thinking of using cranberries next time I do the chicken.
Maple Glazed Pork Tenderloin from Epicurious is really good and really easy. The only thing I change in the recipe is that I find it needs a longer cooking time than they say. I use a meat thermometer to check doneness. You could add something fruity to it if you want, but we like it just the way it is.
I saute a tenderloin in butter with nothing more than salt and pepper. Then I remove and cover. I add some thin sliced shallots and thin sliced pears and cook lightly in a little additional butter. After cooking a few minutes I deglaze with merlot. Cook a few minutes and then add a little honey, thyme, dried cranberries and some chicken broth. Put the pork back in the pan and return to the oven to finish cooking. A spoon or two of apple jelly is great to add during the cooking. It adds great depth to the flavor.
The cranberries and apple jelly and pears are a great flavor. Top over some simple couscous with some scallions and shallots and then top with some goat cheese crumbled. A nice roasted beet salad over arugula with some great roasted baguettes and a simple citrus vinaigrette.
Remove the pork and let rest for 10 minutes before slicing like any meat. You can keep the sauce warm on the stove top if you want. It should be the right consistency. Reduce a bit if you want it thicker or add some chicken broth if you want it thinner. But it is usually perfect. I just keep warm. The sauce is just that sauce, not gravy, a thin dizzle is great, but just let it reduce on the stove if you want it thicker is all. It is a great flavorful dish.
I also pan sear slices of pork tenderloin and then sear in merlot and cherries (from notherrn MI, cherry country, I have tons of cherry recipes) I add some garlic and fresh rosemary. Just reduce and then serve over some wild rice. I love to top with a mix of crushed pecans and bread crumbs and dried apricots. Lightly sauteed. Then I make a great of horseradish, finely diced apples, scallions and sour cream. A simple sauce for the pork.
and more . . . just for pork tenderloin
It sounds great. My family loves pork tenderloin, I will be trying some of these recipes in the near future.