{"product_id":"pork-tenderloin-1","title":"Pork Tenderloin","description":"\u003cp\u003e\u003cem\u003e4-5 Roasts Per Box\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eRecognized as the most tender cut of pork.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eMarinate and oven bake for 30-35 minutes at 350°\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eCorn Bread Crusted Pork Tenderloin\u003c\/h4\u003e\n\u003cp\u003e1 Personal Gourmet Pork Tenderloin\u003cbr\u003e2 teaspoons salt\u003cbr\u003e1\/2 teaspoon freshly ground black pepper\u003cbr\u003e1 tablespoon olive oil\u003cbr\u003e1 tablespoon unsalted butter\u003cbr\u003e2 garlic cloves, minced\u003cbr\u003e1 cup crumbled corn muffin\u003cbr\u003e1 teaspoon finely chopped fresh sage\u003cbr\u003eSalt and freshly ground black pepper\u003cbr\u003e2 tablespoons Dijon mustard\u003c\/p\u003e\n\u003cp\u003ePreheat oven to 425°.\u003c\/p\u003e\n\u003cp\u003ePat pork dry and sprinkle with salt and pepper. Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan. Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds.\u003c\/p\u003e\n\u003cp\u003eRemove pan from heat and stir in crumbs, sage, and salt and pepper, to taste.\u003c\/p\u003e\n\u003cp\u003eSpread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs.\u003c\/p\u003e\n\u003cp\u003eRoast in middle of oven until an instant-read thermometer inserted diagonally 2-inches into meat registers 140°, 10 to 15 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.)\u003c\/p\u003e\n\u003cp\u003eTransfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160°).\u003c\/p\u003e\n\u003cp\u003eGarnish with sage leaves.\u003c\/p\u003e\n\u003ch4\u003eJudy M's Pork Tenderloin\u003c\/h4\u003e\n\u003cp\u003eTake one Personal Gourmet's Pork Tenderloin, smear it with Dijon mustard (I prefer the Maille brand),\u003c\/p\u003e\n\u003cp\u003eRoll in Italian bread crumbs (and I prefer the Bolla brand).\u003c\/p\u003e\n\u003cp\u003eBake at 400 degrees until slightly pink.\u003c\/p\u003e\n\u003cp\u003eCover for a couple minutes until you prepare everything else and slice and serve.\u003c\/p\u003e\n\u003cp\u003eThis has become a favorite with everyone I have served it to.\u003c\/p\u003e\n\u003ch4\u003eSTUFFED PORK TENDERLOIN WITH MARSALA-PORT SAUCE\u003c\/h4\u003e\n\u003cp\u003e1 shallot finely sliced\u003c\/p\u003e\n\u003cp\u003e½ yellow onion, finely diced\u003c\/p\u003e\n\u003cp\u003e4 -5 mushrooms, stem removed, thinly sliced\u003c\/p\u003e\n\u003cp\u003e½ cup dried apricots\u003c\/p\u003e\n\u003cp\u003e1 tablespoons raisins\u003c\/p\u003e\n\u003cp\u003e2 tablespoons dried cranberries\u003c\/p\u003e\n\u003cp\u003e2 tablespoons flat leaves parsley\u003c\/p\u003e\n\u003cp\u003e1 large pork tenderloin\u003c\/p\u003e\n\u003cp\u003e½  cup Marsala\u003c\/p\u003e\n\u003cp\u003e½ cup Port\u003c\/p\u003e\n\u003cp\u003e1 tablespoon butter\u003c\/p\u003e\n\u003cp\u003e2 tablespoons heavy cream\u003c\/p\u003e\n\u003cp\u003e½ teaspoon Olive oil\u003c\/p\u003e\n\u003cp\u003eSalt and pepper\u003c\/p\u003e\n\u003cp\u003ePreheat the oven to 450 º.\u003c\/p\u003e\n\u003cp\u003eIn large skillet, over medium heat warm the olive oil. Add the onions, shallots and mushrooms. Cook until the onions are translucent. Remove from the heat.\u003c\/p\u003e\n\u003cp\u003eIn a small food processor add the dried apricots, raisins, dried cranberries, parsley and the onion mushrooms mixture.  Pulse for a few times until everything is minced and well combined.\u003c\/p\u003e\n\u003cp\u003eCut the tenderloin in half crosswise. Butterfly each sections making sure not to go completely thru the meat.\u003c\/p\u003e\n\u003cp\u003eSalt and pepper generously each section. Spread the onion mushroom mixture over on side. Place the other half of the meat  over the mixture and seal the sides with toothpicks. Season generously with salt and pepper on each side.\u003c\/p\u003e\n\u003cp\u003eIn the same pan that the onions were cooked, heat ½ teaspoon of olive oil and add the pork tenderloin. Sear each side for about 3-5 minutes.\u003c\/p\u003e\n\u003cp\u003ePlace in the hot over and cook for another 20 to 30  minutes, or until no juices are running off the pork tenderloin.\u003c\/p\u003e\n\u003cp\u003eRemove from the oven, transfer the meat on a dish and cover with aluminum foil.\u003c\/p\u003e\n\u003cp\u003ePour off any fat from the pan, or bits of meat that may have fallen from the pork.  Add the Marsala and port wine. Bring to a boil and with a spatula scrape up any browned bits on the bottom of the pan. Add any pan juices from the tenderloin and continue cooking until the sauce is reduced to ¼ cup. Remove from the heat and add the butter and cream. Swirl around to ensure butter is melted.\u003c\/p\u003e\n\u003cp\u003eRemove the toothpicks and cut the pork tenderloin crosswise. Arrange on a plate and pour the sauce over it, or alongside.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003eCalories: 116\u003cbr\u003eCalories from Fat: 41\u003cbr\u003eTotal Fat: 4.5g\u003cbr\u003eSaturated Fat: 1.5g\u003cbr\u003eCholesterol: 56mg\u003cbr\u003eSodium: 42mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 17.4g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694113828,"sku":"770","price":96.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/962c481e-fa7f-41ac-8199-27b71c8ad97c.jpg?v=1784592850","url":"https:\/\/www.personalgourmetfoods.com\/products\/pork-tenderloin-1","provider":"Personal Gourmet","version":"1.0","type":"link"}