Pork Tenderloin - Sauce Recipe?

Question

I'm making a pork tenderloin and although it's comes out juicy, I'm looking for a simple sauce to accompany it. It's already been seasoned with a smokey bacon peppercorn so I'm looking for something that would go nicely with this flavor.

Thanks for your help!

Answer 1

Have you thought about a honey mustard sauce? It can be something as simple as a mixture of prepared mustard and honey -- more mustard for a little "kick," or more honey for more sweetness. Or, you can "gourmet" it up by using Dijon mustard...or adding cream, butter, a splash of wine...

You can make a honey mustard sauce simple enough to dip chicken nuggets in, or complex enough to drizzle over an entree in the finest restaurant.

Good luck!

Answer 2

When I make pork roast, or pork tenderloin at home, I try to combine the savory with something a little sweeter. Homemade applesauce is a great accompaniement. Something else to try is to take some of the pan juices and blend them with some brown sugar, a dash of ginger, and some white wine, then let them cook down. You can also finely chop a Granny Smith apple and simmer in this as well. Good luck!

Answer 3

go to all recipes and type in "taste of home" in their search engine. Then click on the "taste of home" option on the right side of that screen. Then type in "pork tenderloin" in the search engine on that screen. There are a ton of savory or a little bit spicy recipes in their to complement your already smokey peppercorns. I usually make a sauce with apple juice or cider but don't know if that would really go with your peppercorns. Good luck!

Answer 4

Check out www.recipezaar.com

This is a website where normal people like you and me share their favorite recipes that they like to cook. I always refer to this site when I want a new recipe or some new ideas for foods I love. I'm sure you will find your answer here.

Roo

Answer 5

Pork Tenderloin with Dijon Cream Sauce

Serves: 2
Prep time: 15 min Cook time: 15 min

1# pork tenderloin, cut into 2" slices
Seasoned flour
2 Tbsp. butter, divided
2 tsp. canola or olive oil
Sauce:
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard (or more to taste)
salt and pepper to taste

Preheat oven to low, about 170 degrees.

Lightly pound pork medallions to 1" thick.

Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.

Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side.

Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)

Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.*

Stir in Dijon, add salt and pepper to taste.

Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion.

*If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup.

** you can double the sauce ingredients so there is enough to pour over white or brown rice – yum!
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Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce

ACTIVE TIME: 1 HR
TOTAL TIME: 1 HR 20 MIN
SERVES: 4

PORK
* 1 tablespoon extra-virgin olive oil
* 1/4 cup minced onion
* 1/4 pound pork breakfast sausage, casings removed
* 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
* 1 garlic clove, minced
* 1/2 teaspoon chopped thyme
* 1/2 teaspoon chopped sage
* 1/2 cup finely chopped collard greens (2 large leaves, stemmed)
* 4 ounces fresh goat cheese, at room temperature
* Kosher salt and freshly ground pepper
* Two 1-pound pork tenderloins
* 6 slices of bacon

SAUCE
* 1 tablespoon extra-virgin olive oil
* 1 garlic clove, minced
* 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
* 3/4 cup apple cider
* 1/2 cup dry Riesling
* 1/4 cup chicken stock or low-sodium broth
* 1/2 teaspoon chopped sage
* 1/2 teaspoon chopped thyme
* Kosher salt and freshly ground pepper

1. PREPARE THE PORK: In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

2. Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

3. Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

4. MEANWHILE, MAKE THE SAUCE: In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

5. Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.

MAKE AHEAD The bacon-wrapped, stuffed tenderloins and finished apple-riesling sauce can be refrigerated separately overnight. Bring the tenderloins to room temperature before grilling.

--Food & Wine
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You can also deglaze a roasting pan w/ a little white wine or veggie/chicken stock, reduce, add whipping cream, some thyme, and S&P.