Pork Tenderloin with Mustard Cream Sauce (quick pork fillet recipe)
Here's one of those gold nugget recipes that proves you can make something really incredible with very few ingredients! It's a Pork Tenderloin with a Mustard Cream Sauce that tastes way more sophisticated than the 3 ingredients it calls for.
This sauce really is excellent for pork fillets - elegant enough for company, but quick enough for dinner tonight!
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Pork Tenderloin Basics
Pork tenderloin is one of the leanest and most tender cuts of pork. That means dinner you can feel good about! Here are the basics:
1.) Preheat the oven to 425 degrees F
2.) Remove the silver skin from you tenderloin
3.) Season both sides as desired with favorite flavors
4.) Heat oil in a skillet on medium-high
5.) Cook the tenderloin 2-4 minutes per side (8-12 minutes total)
6.) Transfer to the oven (in an oven-safe dish!) and cook for an additional 12-15 minutes, or until the internal temperature reads 145 degrees F
7.) Let it rest 3 minutes
8.) ENJOY!
Find delicious recipes for pork tenderloin here:
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(Crockpot Drop & Go) Slow Cooked Pork Tenderloin & Veggies Cheap & Easy Meal
In todays video I show you drop and go in the crockpot family favorite. Pork tenderloin and carrots, potatoes, and onion. This is so easy and cheap, if you have a crockpot you can set it and forget it. Cheap and easy
Easy Pulled Pork Pasta Casserole
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Pulled Pork Pasta Casserole
We always struggle with what to do with all the left over pulled pork when we do a shoulder or butt. So this is one of my favorite ways to use up the left overs. It's my Easy Pulled Pork Pasta Casserole that is as tasty as it looks. Let me know what you think about this version and y'all enjoy.
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Ingredients:
3-4 cups pulled pork
1 box of pasta cooked al dente
1/2 block of cream cheese at room temperature
1 can fire roasted green chilis
2 green onions diced, top and whites
2 cups shredded cheddar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon oregano
1 full can of fire roasted diced tomatoes including juice
2/3 - 3/4 cup favorite BBQ sauce
salt and pepper to taste
Cook your pasta to al dente
in large bowl combine the cream cheese, chilis, onions, 1/2 of the cheese and spices. Mix well to combine.
Add in the tomatoes and BBQ sauce and mix well
Now you can add the pulled pork and pasta and mix to combine.
Pour in a prepared 9x13 baking dish and sprinkle top with rest of the cheese.
Now bake at 350° preheated oven for 30-35 minutes
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Greg Kantner / Greg's Kitchen
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Pork Tenderloin Recipe For Your 2023 Menu! New Go-To Family Dinner!
Serve up the perfect family dinner with our Mouthwatering Pork Tenderloin Recipe! This juicy, tender, and flavorful pork tenderloin will leave your family craving more.
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Comforting, Spirit Lifting Creamy Pork and Apple Casserole
This Pork & Apple Casserole is a warm comforting dinner on the table that lifts everyone's spirits and guarantees clear plates all around.
Free printable recipe is available on our site here:
Ingredients:
• 2 tbsp olive oil
• 500g (1/1 lbs) pork shoulder steaks - chopped into large chunks
• ½ tsp salt
• ½ tsp black pepper
• 1 medium onion - peeled and chopped
• 8 mushrooms, sliced (I like chestnut mushrooms, but any medium sized mushroom will do – or swap for 12-14 button mushrooms)
• 2 cloves of garlic - peeled and crushed
• 240ml (1 cup) dry cider
• 420ml (1 ¾ cups) chicken or vegetable stock – water plus 2 stock cubes is fine
• ½ tsp dried sage
• 80ml (1/3 cup) double (heavy) cream
• 2 dessert apples - sliced into wedges (not too thin or they'll disintegrate) - I use Jazz apples
• Fresh sage leaves to serve
• Fresh thinly sliced apple to serve
Serve with roasted radishes, broccoli and mashed potato
Process:
• Preheat your oven to 170c/325f (fan)
• In a flame-proof casserole dish, heat up the oil and add the pork, salt and pepper. Cook on high heat, turning a few times for 5-6 minutes to seal the meat.
• Add the onions and mushrooms, turn the heat down to medium and cook for 5 minutes, stirring every so often until the onions soften.
• Add the garlic and cook for a further minute.
• Add in the cider, stock and dried sage.
• Stir and bring to the boil, place a lid on and place in the oven for 90 minutes. Check on it every so often to give it a stir and make sure it's not going dry. If it is, just add in a splash of water.
• Once the pork has been in the oven for 90 minutes, take it out and stir in the cream and apple slices.
• Place the lid back on and place back in the oven for 25 minutes until the apples are tender.
• Serve with green veg, mashed potatoes or roast potatoes.
• I like to top my casserole with sage leaves, thinly sliced apple and a grind of black pepper.
Can I freeze it?
Yes - make the casserole, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat as per the make-ahead instructions above.
Can I make it in the slow cooker?
Yes - cook in a large frying pan right up until it's ready to go in the oven, then instead of cooking in the oven, transfer to the slow cooker. Cook on high for 3 hours or low for 5 hours. After this time, add in the sliced apples and cook for a further hour (for high or low heat setting). Stir in the cream right before serving.
If you don't want to mess around with adding apples in the last hour of cooking, you can add them as soon as you add everything to the slow cooker. The apples will be softer and may fall apart a little, but it's a little simpler and easier and will still taste great. The total cooking time in the slow cooker will be 4 hours on a high heat and 6 hours on low heat. I'd also serve with a very thinly sliced apple for garnish too - so you have a bit of crunch and good apple flavour in there.
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