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Creamy Pesto Pork Tenderloin

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Creamy pesto pork tenderloin is a versatile dish which can be eaten with rice, pasta or potatoes. Make sure not to overcook the pork so that it is tender.

 

Serves 4

1 kilo pork tenderloin

8 cloves garlic, peeled and chopped

1/2 cup pesto

1 cup cream

2 tablespoons olive oil

1 cup water

1/4 cup oil

Salt and pepper to taste

Grated Parmesan cheese for serving

 

Lather the pork with salt, pepper and garlic. Set aside. Next, heat the oil in a large frying pan over medium heat. Fry the pork for 6-8 minutes per side or until it is browned. Remove the oil from the pan and pour in one cup of water. Set the heat to high and bring it to a boil. Reduce the heat to low and cook it for ten to fifteen minutes or until the meat is tender and the liquid is reduced to one fourth. Transfer it to a plate and let it cool for ten minutes before slicing it thinly. Reserve the pan juices. In a separate pan, heat the olive oil and fry the pork for one to two minutes per side. Add the pesto, cream and pan juices. Let it simmer until the sauce is warm. Put some more water if the sauce becomes too thick. Divide the pork among serving plates and top with Parmesan cheese before serving.

 

Photo Courtesy Of: Nikchick

Pork Tenderloin with Mushrooms

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Pork tenderloin with mushrooms is a creamy dish that is great with potatoes or salad. The truffle oil gives it a savory taste, while the mushrooms adds some “umami” an indescribable delectable taste.

Serves 2

Ingredients:

900g pork tenderloin, sliced thinly

1 cup all-purpose flour

1/3 cup extra virgin olive oil

3 tablespoons butter

8 cloves garlic, chopped

1 Portobello mushroom, sliced

4 pieces fresh shiitake mushrooms, sliced

6 button mushrooms, sliced

1/3 cup white wine

1 tablespoon fresh thyme leaves

1/4 cup cream

1 teaspoon truffle oil

Salt and freshly ground pepper to taste

 

Season the flour with salt and pepper. Use this mixture to dredge the pork.

Next, heat the oil in a large saucepan over medium heat and melt the butter. Fry the pork tenderloin slices for 2-3 minutes per side or until golden brown. Transfer to a plate.

Place the Portobello and shiitake mushrooms in the same pan. Cook it for 3 minutes and then add the button mushrooms. Let it cook for another 5 minutes. Pour in the white wine and sprinkle with thyme.

Return the pork slices in the pan. Let it simmer until the liquid has been reduced to half. Stir in the cream and then adjust the taste by adding salt and pepper. Drizzle with truffle oil before serving.

 

Photo Courtesy Of: throughnothing

Braised Pork Tenderloin in Plum Sauce

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I am a big fan of plum sauce. It is both sweet and sour at the same time. It is known as a dipping sauce for meats and other fried dishes. Its color varies from light brown to a deep purple or brownish shade. I prefer using the latter for cooking and the light version as dips. I hope you enjoy this sweet and juicy recipe.

Ingredients:

1 pound boneless pork tenderloin

1 tablespoon oil

1 cup Chinese plum sauce

2 cups water

1 or 2 scallions, minced

2 pieces star anise

Marinade:

1 tablespoon cornstarch

1 tablespoon soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 tablespoon brown sugar

1 teaspoon sesame oil

1 clove garlic, minced

In a bowl, combine soy sauce, rice wine, brown sugar, sesame oil, garlic and cornstarch. Mix well. Place the pork loin in a Ziploc and pour in the marinade. Seal the bag and refrigerate it for an hour up to overnight.

Once you have marinated the pork, heat oil in a wok or pan. Reserve the marinade and fry the pork for 5-7 minutes or until all sides are lightly browned. Add the water, plum sauce, marinade, scallions and star anise. Broil the pork in low fire for 15 minutes or until it is cooked. Let the liquids evaporate and caramelize at the bottom of the pan. Make sure to turn the pork loin to make sure that it is cooked evenly and it is glazed with the caramelized mixture. You can add more water and plum sauce if desired. The longer you broil the pork, the softer it gets. Be careful not overcook the meat because it will become tough. Poke it with a fork to check if it is cooked.

Slice the pork loin before serving. It is best served with vegetables and fried rice.

Photo Courtesy Of: stu_spivack