Tag: TENDERLOIN

PORK TENDERLOIN with SUN DRIED TOMATO CREAM SAUCE ~ BLOG 366.215

SUPER easy as well as moist and tender and a really unique flavor combo on the gravy have made this a family favorite!

PORK TENDERLOIN with SUN DRIED TOMATO CREAM SAUCE

PORK

1 pound pork tenderloin
FRESH ground sea salt and black pepper
2 tablespoons QUALITY honey
2 cloves garlic, minced
1 tablespoon avocado oil
1/4 cup butter, cubed

  • Preheat oven to 300°.
  • Line baking sheet with heavy duty foil.
  • Pat pork tenderloin dry.
  • Season well with FRESH ground salt and pepper.
  • Mix honey and garlic together.
  • Rub pork all over with the minced garlic and honey mixture.
  • Heat oil in a large skillet.
  • Brown tenderloin on all sides. DO NOT WASH SKILLET!
  • Dot foil with butter and add roast to the center.
  • Fold foil up and around the roast, crimping the edges.
  • Bake 25-30 minutes.
  • Remove from oven and let stand 10 minutes.
  • Transfer to platter, keeping warm and reserving drippings for the sauce.

SAUCE

1/4 cup favorite white wine
2/3 cup heavy cream
1 shallot, thinly sliced
2 tablespoons of a tart and tangy BBQ sauce
2 teaspoons WONDRA
1/4 cup chicken bone broth
2 cups FRESH baby spinach leaves
1/2 cup oil packed sun dried tomatoes, drained well and chopped small

  • Using the same skillet add the shallots, cooking 1-2 minutes.
  • Add wine to deglaze the pan.
  • Add BBQ sauce and cream.
  • Whisk together the WONDRA and chicken broth until smooth.
  • Add to skillet, whisking constantly.
  • Add pork drippings and bring to a SLOW boil, reduce heat stir constantly 1-2 minutes until desired consistency.
  • Fold in spinach leaves and sun-dried tomatoes, heating through.

HONEY THYME PORK TENDERLOIN & CARROTS ~ BLOG 366.172

HONEY THYME PORK TENDERLOIN & CARROTS
1 tablespoon avocado oil
2-3 pounds pork tenderloin
1 clove garlic, minced
FRESH ground sea salt and black pepper
1 tablespoon FRESH lemon thyme
2 tablespoons QUALITY honey
1/2-3/4 cup homemade chicken bone broth
1+1+1 tablespoons butter
4-6 LARGE carrots, rustic cut

  • Preheat oven to 450°.
  • Melt 1 tablespoon butter and coat carrot pieces.
  • Arrange carrots on a sheet pan, generously seasoning with salt and pepper.
  • Roast carrots 20 minutes until crisp tender.
  • Pat pork dry and generously season with FRESH ground sea salt and black pepper.
  • Heat oil and 1 tablespoons butter in a skillet over medium high heat.
  • Add pork brown all over 6-8 minutes. DO NOT CLEAN OUT SKILLET!
  • Move carrots to one side of pan and add pork tenderloin to sheet pan.
  • Roast another 8-12 minutes until pork is cooked through.
  • While pork is roasting make the sauce. Using the skillet remains heat and add the garlic and thyme.
  • Whisk together the honey and chicken stock.
  • Add to skillet, simmering 3-4 minutes and scraping up any bits from the bottom of the skillet.
  • Whisk in butter and season to taste with FRESH ground sea salt and black pepper.
  • If sauce is too thick add a splash or two more of chicken stock or water.
  • Let pork rest 2-3 minutes before slicing.