Black Pepper Black Cherry Pork Tenderloin
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Tenderloin Medallions
Chef Casey Anderson prepares a Tenderloin Medallion with a Honey Mustard Cream Sauce at the Eau Claire Golf and Country Club in Eau Claire, WI. All our recipes can be found at silverspringfoods.com. Join our Condiment Crowd on Facebook: facebook.com/SilverSpringFoodsInc.
Tenderloin Medallion
Recipe Courtesy of Chef Casey Anderson, Eau Claire Golf & Country Club
4 (4 oz) tenderloin medallions
4 - 1/2 in thick x 2 diameter sweet potato slices with skin
Vegetable oil as needed
¾ cup diced pre cooked Andouille sausage (approx 4 oz)
¼ cup chopped green onions
1 large shallot minced (2 tablespoons)
6 tablespoons brandy
1 heaping tablespoon Silver Spring™ Honey Mustard
¾ cup fresh squeezed orange juice
2 cups heavy cream (40% or more fat)
2 teaspoon s seasoning blend (recipe follows)
4 (1 tablespoon) cubes chilled butter
Seasoning Blend (Mix well and store in an airtight container)
1 tablespoon Spanish Paprika
2 teaspoons kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon white pepper
½ teaspoon ground black pepper
Place sweet potato slices on a sheet pan. Coat with vegetable oil and season with season blend. Bake in a preheated 450 degree oven for 10 minutes, turn over, and bake an additional 10 minutes. Set aside in warm area. Heat a 6-inch sauté pan over medium heat, add Andouille sausage and brown. Add orange juice and shallots; reduce until liquid almost evaporated. Add brandy and flame. Add cream and okra. Reduce to nappe (coat spoon). Add green onions, seasoning blend, and mustard; reduce slightly. Add butter 1 piece at a time until incorporated. Cover and set aside.
Coat tenderloin medallions with vegetable oil; liberally season with seasoning mix on both sides. Heat 10-inch non-stick pan over medium-high heat until smoking. Quickly sear tenderloin medallions on all sides. Place steaks in a preheated 450 degree oven for 2-3 minutes or until medium-rare. Remove steaks from oven, place on cool platter, let rest 6 minutes.
To plate dish, place roasted sweet potato slice on plate. Cut tenderloin half on bias and arrange on sweet potato. Place sauce on plate with your favorite vegetable accompaniment.
©2012. Silver Spring Foods, Inc. All Rights Reserved.
Pork Tenderloin with Red Wine Cherry Sauce
Those cherries in the store are just too tempting! Why not use them beyond dessert? This pork tenderloin recipe makes the most of sweet cherries and red wine!
A quick note on salt. The version I made was a lot lighter on the salt, especially with the brine. You may prefer a saltier brine. 2 tablespoons of salt will get you a medium level of saltiness, and 3 tablespoons will have a more pronounced salt level. As always, salt to taste and to suit your dietary needs.
For this recipe, you will need:
1 pork tenderloin
Brine:
2 cups of water
3 tablespoons light brown sugar
¼ teaspoon to 3 tablespoons kosher salt (see note above)
1 ½ tablespoons olive oil (for searing meat)
Red Wine Cherry Sauce:
8 ounces of fresh cherries, pitted and quartered (about 2 cups)
2 tablespoons unsalted butter
2 tablespoons chopped shallots
¼ cup dry red wine (I used Cabernet Sauvignon)
¼ teaspoon kosher salt (or to taste)
¼ teaspoon dried thyme or 2 sprigs of fresh thyme
¼ teaspoon black pepper (or to taste)
Sear the pork in a medium heat on all sides, then roast 10-15 minutes in a 450 degree oven until the internal temperature is 140 degrees. Let rest for 5 minutes before slicing and serving with the cherry sauce.
Pork Tenderloin With Brandied Cherries and Basil Reduction
A quick and easy pork tenderloin recipe that anyone can cook at home. This episode's show notes can be found at:
Ingredients (Serves about 4-6 People)
* 2 Pork Tenderloins, Excess Fat and Silver Skin Removed
* Kosher Salt, As Needed
* Black Pepper, Freshly Ground, Add To Taste
* 1/2 Tbs Sugar
* 3/4 Cup Brandy
* 2 Cups Cherries, Stems and Pits Removed
* 1/2 Yellow Onion, Diced
* 2 Cups Roasted Chicken Stock
* 15-20 Fresh Basil Leafs, Half Chiffonade, Half Chopped
* 1/4 Cup Cooking Oil of Choice (I use peanut oil in this video)
* 1 Tbl Cold Water whisked together with 1/4 tsp of corn starch
* 1 Pat Butter
* 1 Tbs Red Wine Vinegar (or other acid to taste)
1) Season pork tenderloins liberally on both sides with kosher salt and freshly ground black pepper.
2) Place seasoned pork tenderloins in a gallon sized Zip-Loc bag, add 1/2 tablespoon of sugar and 3/4 cups brandy. Place Zip-Loc bag in a bowl of cold water, using it to press out all the air in the bag, before sealing the top. This will ensure that the brandy marinade is in constant contact with the pork tenderloins.
3) Marinade pork tenderloins for at least one hour, but no more than three. If the pork tenderloin is in contact with brandy for too long, the alcohol with give the pork a cooked texture.
4) Remove pork tenderloin from marinade and pat dry on paper towels. Reserve brandy marinade and mix with 1/2 cup cold water.
5) Sear pork tenderloins in a pan over high heat, using a cooking oil of choice (peanut, canola, vegetable oil, etc).
6) When both sides of the tenderloins are a dark golden brown, remove from pan and allow to rest on a plate.
7) Immediately add 1/2 yellow onion (diced) to the same pan used for searing the pork tenderloins and scrape the fond on the bottom of the pan with a wooden spatula to release. If the fond doesn't release easily, add a 1/4 cup of warm water and scrape the bottom of the pan vigorously as it evaporates.
8) Remove pan from flame, add brand marinade and water mixture, and return pan back to high heat (which will cause the brandy in the pan to ignite).
9) As soon as the flame from the brandy burns out, add 2 cups of pitted cherries and reduce mixture over high flame until the moisture is almost gone.
10) Add two cups of roasted chicken stock, bring to a simmer, and add corn starch slurry.
11) Place pork tenderloins back into the pan, and simmer in the sauce over medium heat until mid rare (internal temp of 130-140F/55-60C).
12) Remove pork tenderloins from the pan and set aside. Turn off the flame, add chopped basil, 1 pat of butter and 1 tablespoon of red wine vinegar. Stir with a spoon until thoroughly combined.
13) Spoon brandied cherry sauce onto a plate, slice pork tenderloin, and serve on top of sauce.
FURTHER INFORMATION
How to Chiffonade Basil
How to Make Roasted Chicken Stock
How to Dice an Onion
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Roasted Pork in Dried Cherry Sauce
This is a deliciously festive meal to prepare for the holidays! Pork loin is easy to cook and slice, and the cabbage and cherry sauce is simple to prepare; once you have all the ingredients ready, you can have dinner ready in one hour. Buon Gusto!
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Southern Foods at Home: Pork Tenderloin Medallions with Apple Raisin Chutney
SouthernFoodsatHome.com
Chef Mike prepares some all natural Southern Foods at Home pork tenderloin medallions with a mouth watering apple raisin chutney. Please check us out on Twitter.com/SouthernFoods and now on Flickr.com/Photos/SouthernFoodsatHome. Also feel free to use our videos, but please link back to our website at SouthernFoodsatHome.com