PORK TENDERLOIN WITH CHERRY SAUCE-LOW WW POINTS
PORK TENDERLOIN WITH CHERRY SAUCE WW LOW POINTS
This is a very easy recipe using the Instant Pot. You can also use a Crock Pot, but it will take 6-8 hours on low or 3-4 hours on high (see instructions at the bottom of the recipe for using a Crock Pot). The Instant Pot recipe will be done in a total of 10-15 minutes (after pressure builds). This recipe serves 6. WW blue points per serving: 4 pts per serving.
INGREDIENTS:
• 2 pounds uncooked lean pork tenderloin
• 21 oz. of Sugar Free Cherry Pie Filling (Walmart carries this, it’s called Great Value No Sugar Added Cherry Pie Filling
• 1 packet of Lipton Onion Soup Mix (or any other brand)
• 1 tsp thyme
• ¼ tsp Nutmeg
• 1 cup Chicken broth (divided)
DIRECTIONS:
1. With the Instant Pot: press the Sauté button. Pour ½ cup of the chicken broth into the pot when it says HOT. Sauté the tenderloin on all sided until its lightly browned. Turn off the Sauté button.
2. Pour the remainder 1/2 cup of Chicken broth over the tenderloin. In a medium mixing bowl, mix the dry onion soup mix, nutmeg, thyme, and canned cherry pie filling together. Pour over the pork tenderloin.
3. Lock the lid and set to manual/high pressure for 10 minutes. When cook time is up, natural release for 3 minutes, then carefully switch to quick release.
4. Slice pork tenderloin serve each slice with the cherry sauce from the Instant Pot.
***Using a crock pot:
Place pork tenderloin in slow cooker. In a medium mixing bowl, mix together all the rest of the ingredients “except for the chicken broth, the broth is ONLY for the Instant Pot recipe. Pour ingredients over the tenderloin. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until pork is done and internal temperature on a meat thermometer reads 145 degrees. Slice and serve with cherry sauce.
Pork tenderloin with cherry glaze recipe (12/20/16)
Suri restaurant owner Bunny Pata and chef Anthony Monte cook a tasty pork tenderloin with cherry glaze.
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Recipe Cherry Glazed, Bacon Wrapped, Pork Tenderloin
Recipe - Cherry Glazed, Bacon Wrapped, Pork Tenderloin
INGREDIENTS:
-cherry glaze
●1 (12 ounce) jar cherry preserves
●2 tablespoons cajun seasoning, Butt Kickin' Blacken, Original Recipe
●1/4 cup red wine vinegar
●1/4 cup ruby port, as needed
●pork
●1 pork tenderloin, about 35 pounds
●6 slices bacon , Thick-sliced
●1 tablespoon cajun seasoning, Butt Kickin' Blacken, Original Recipe
●toothpick
●vegetable oil
Pork with Cherry Sauce - Everyday Food with Sarah Carey
It's time. Thanksgiving is only seven days away -- which means that between now and next Thursday, I'll be spending a lot of extra time in the kitchen (and I bet you will, too). With that thought in mind, I've dedicated this entire week to making the fastest, freshest meals from the Everyday Food December issue. Today, I'm sauteing pork cutlets in a cherry-and-shallot sauce. The result is a vibrant meal that looks far too stunning to be this simple. Did I mention that it takes just 25 minutes from start to finish? It's true. Try out this easy dinner tonight and have plenty of time left over to get a head start on the holiday!
Sarah's Tip of the Day:
While this is delicious when made with frozen cherries, sour cherries will add tremendous depth and tanginess to the entire meal. Use them whenever available.
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PREP: 20 MINS TOTAL TIME: 25 MINS
SERVINGS:4
INGREDIENTS
1/4 cup all-purpose flour
1 pork tenderloin, cut into 1-inch slices and each pounded 1/4 inch thick
Coarse salt and pepper
3 tablespoons olive oil, divided
2 large shallots, thinly sliced (about 1 cup)
1/4 cup dry red wine
1/4 cup chicken broth
2 cups frozen cherries, thawed (12 ounces)
2 teaspoons finely grated peeled fresh ginger
Cooked polenta, for serving
DIRECTIONS
STEP 1
Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.
STEP 2
In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
STEP 3
Add remaining 2 tablespoons oil and shallots, and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Pork with Cherry Sauce - Everyday Food with Sarah Carey
How To Grill Pork Loin - Plus A Simple Honey Mustard Glaze
Pork Loin is almost foolproof when grilled. All it takes is a little bit of time and a target temperature and you can end up with a juicy, tender Pork Loin that’s ready for a delicious Honey Mustard Glaze.
Rub Ingredients
1 TBSP Kosher Salt
1 TBSP Coarsely Ground Black pepper
1 tsp Smoked Paprika
1 tsp Granulated Garlic
Honey Mustard Glaze Ingredients
½ cup Honey
½ cup Whole Grain Mustard (or your favorite mustard)
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#cooking #grilling #porkloin
Albertsons Market Roasted Pork Tenderloin with Cherry Cranberry Glaze
Watch Grill Master Tim serve up a delicious Roasted Pork Tenderloin with Cherry Cranberry Glaze .