PIONEER WOMAN PORK TENDERLOIN WITH GRAVY RECIPES

Name: Perfect Pork Tenderloin
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon tri-color peppercorns; 1 tablespoon kosher saltu00A0; 1 teaspoon minced fresh thyme; 1 teaspoon minced fresh rosemary; 1/2 teaspoon crushed red pepper, optional; 1 1/2 to 2 pounds pork tenderloin (2 tenderloins)u00A0; 2 tablespoons olive oilu00A0; 3 tablespoons salted butter; 2 cloves garlic, mincedu00A0; 1 teaspoon minced fresh thymeu00A0; 1 teaspoon minced fresh rosemaryu00A0; 2 tablespoons all-purpose flouru00A0; 1 1/2 cups heavy creamu00A0; 2 tablespoons whole-grain mustardu00A0; 2 tablespoons chopped fresh parsley, plus more for garnishu00A0

PERFECT PORK TENDERLOIN RECIPE | REE DRUMMOND | FOOD NETWORK

Perfect Pork Tenderloin Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 45 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon tri-color peppercorns
1 tablespoon kosher salt
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/2 teaspoon crushed red pepper, optional
1 1/2 to 2 pounds pork tenderloin (2 tenderloins)
2 tablespoons olive oil
3 tablespoons salted butter
2 cloves garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh parsley, plus more for garnish

Steps:

For the pork tenderloin: Preheat the oven to 425 degrees F.
Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

BEST HERB ROASTED PORK TENDERLOIN RECIPE - THE PIONEER WOMAN

Best Herb Roasted Pork Tenderloin Recipe - The Pioneer Woman image

This Herb Roasted Pork Tenderloin is a ridiculously simple dish that looks like you spent way more time on it than you did. My favorite kinds of recipes!

Provided by Ree Drummond

Categories comfort food dinner main dish meat

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 7

Ingredients

2 whole pork tenderloins
Salt and pepper, to taste
8 tbsp. herbes de provence, or more if needed
1 c. preserves (fig, peach, plum)
1 c. water
1 tbsp. vinegar
Mashed potatoes or grits, for serving

Steps:

Preheat oven to 425. Season pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork. Place the pork on a rack or in a large skillet and roast in the oven for 12 to 15 minutes (or until no longer pink). Remove from the oven and let it rest for 10 minutes. While the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer. Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Serve with mashed potatoes, grits...anything you'd like!

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