PORK TENDERLOIN AND BUTTERNUT SQUASH RECIPES RECIPES

Name: Pork Tenderloin with Maple Glaze
Yield: Makes 6 servings
Ingredients: 2 12- to 14-ounce pork tenderloins; 2 teaspoons crumbled dried sage leaves; 1 tablespoon butter; 6 tablespoons pure maple syrup; 6 tablespoons apple cider vinegar; 2 teaspoons Dijon mustard

PORK TENDERLOIN WITH MAPLE GLAZE RECIPE | EPICURIOUS

Pork Tenderloin with Maple Glaze Recipe | Epicurious image

Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf, brussels sprouts and a Gewürztraminer would be nice accompaniments.

Provided by EPICURIOUS.COM

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

2 12- to 14-ounce pork tenderloins
2 teaspoons crumbled dried sage leaves
1 tablespoon butter
6 tablespoons pure maple syrup
6 tablespoons apple cider vinegar
2 teaspoons Dijon mustard

Steps:

Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.
Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.
Arrange pork slices on plates. Spoon glaze over pork and serve.

JUST PEACHY PORK TENDERLOIN RECIPE: HOW TO MAKE IT

Just Peachy Pork Tenderloin Recipe: How to Make It image

I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. —Julia Gosliga, Addison, Vermont

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
4 medium peaches, peeled and sliced
1 tablespoon lemon juice
1/4 cup peach preserves

Steps:

Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

Nutrition Facts : Calories 241 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 340mg sodium, CarbohydrateContent 23g carbohydrate (20g sugars, FiberContent 2g fiber), ProteinContent 23g protein. Diabetic Exchanges 3 lean meat

More about "pork tenderloin and butternut squash recipes recipes"

JUST PEACHY PORK TENDERLOIN RECIPE: HOW TO MAKE IT

I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. —Julia Gosliga, Addison, Vermont
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Dinner
Calories 241 calories per serving

Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

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MAPLE-GLAZED PORK TENDERLOIN RECIPE: HOW TO MAKE IT

My husband and I think this roasted pork tenderloin tastes like a fancy restaurant dish, but it couldn’t be simpler to make at home. The maple-mustard glaze makes it extra special. It's a modification of a recipe we first tasted at a friend's house. —Colleen Mercier, Salmon Arm, British Columbia.
From tasteofhome.com
Reviews 4
Total Time 30 minutes
Category Dinner
Calories 264 calories per serving

Preheat oven to 425°. Mix seasonings; sprinkle over pork. In a large nonstick skillet, heat butter over medium heat; brown tenderloins on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes., Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil, stirring to loosen browned bits from pan. Cook and stir until slightly thickened, 1-2 minutes; remove from heat., Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145°, 7-10 minutes, brushing halfway through with remaining glaze. Let stand 5 minutes before slicing.

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CINNAMON ROASTED BUTTERNUT SQUASH - INSPIREDTASTE.NET

Not only is roasted butternut squash a perfect side dish, it’s perfect to add to rice bowls or to top hearty salads. We enjoy it cold and often save some for the following day to add to salad for lunch. If you’ve got lots leftover, make soup. Throw leftover roasted squash into a blender with a splash or two of stock and blend. This recipe can be used for other varieties of winter squash. Simply substitute other winter squash varieties for butternut squash in our recipe below.
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The trick to flavorful and moist pork tenderloin is to sear the pork before roasting. In our recipe, the pork is seared and then is baked on top a bed of apples and onions. Most often, you will find that pork tenderloins are sold in packages with two tenderloins. One tenderloin should generously serve 2 people and most likely serve 3. One note, “pork tenderloins” and “pork loin” are two different cuts of meat. Pork tenderloins are much thinner and take less time to cook.
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Calories 293 per serving

To serve, slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.

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PORK TENDERLOIN WITH MAPLE GLAZE RECIPE | EPICURIOUS

Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf, brussels sprouts and a Gewürztraminer would be nice accompaniments.
From epicurious.com
Reviews 3.5

Arrange pork slices on plates. Spoon glaze over pork and serve.

See details

JUST PEACHY PORK TENDERLOIN RECIPE: HOW TO MAKE IT

Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

See details

MAPLE-GLAZED PORK TENDERLOIN RECIPE: HOW TO MAKE IT

Preheat oven to 425°. Mix seasonings; sprinkle over pork. In a large nonstick skillet, heat butter over medium heat; brown tenderloins on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes., Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil, stirring to loosen browned bits from pan. Cook and stir until slightly thickened, 1-2 minutes; remove from heat., Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145°, 7-10 minutes, brushing halfway through with remaining glaze. Let stand 5 minutes before slicing.

See details

CINNAMON ROASTED BUTTERNUT SQUASH - INSPIREDTASTE.NET

Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).

See details

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