PLUM WINE STRAIN RECIPES

VEGAN STEAKHOUSE DINNER - WINE GLAZED MUSHROOMS, …

VEGAN STEAKHOUSE DINNER - WINE GLAZED MUSHROOMS, … image

You won’t believe this juicy steak is vegan - you’ll have to try it to believe. My meaty take on steakhouse classics doesn’t lack flavor, basted in charred veggie demi and topped with wine-glazed mushroom medley - trust me, you won’t miss the meat!

Provided by GORDONRAMSAY.COM

ROASTED PORK TENDERLOIN RECIPE | FOOD NETWORK

Roasted Pork Tenderloin Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 1 hours 35 minutes

Prep Time 35 minutes

Cook Time 55 minutes

Yield 6 servings

Number Of Ingredients 29

Ingredients

3 pork tenderloins (about 1 1/2 pounds)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
Bourbon Glaze, recipe follows
Braised Red Cabbage, recipes follows
1 tablespoon olive oil
2 shallots, chopped
2 cloves garlic, chopped
2 cups brown sugar
3/4 cup balsamic vinegar
1/2 cup red wine
1/2 cup apple cider
2 teaspoons green peppercorns* (See Cook's Note)
1 bay leaf
1 cup seeded and chopped plum tomatoes
1/2 cup chopped red bell pepper
5 sprigs Italian parsley
3 tablespoons soy sauce
1 1/2 ounces bourbon
1 tablespoon olive oil
3 large onions, thinly sliced (about 2 pounds)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1 small red cabbage, thinly sliced (about 1 pound)
1/4 cup apple cider
1/4 cup brown sugar
1/4 cup red wine vinegar

Steps:

Preheat the oven to 400 degrees F.
Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.

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