Garlic and Rosemary Pork Tenderloin with an Orange Juice Reduction, Sweet Potato Puree and Steamed Asparagus with Julienne Roasted Red Pepper Recipe

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Garlic and Rosemary Pork Tenderloin with an Orange Juice Reduction, Sweet Potato Puree and Steamed Asparagus with Julienne Roasted Red Pepper
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Ingredients
11
Count
Nutrition
600
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Season the pork tenderloin on both sides with rosemary, tarragon, salt and pepper. In a large pan, add chicken stock, garlic, oil, salt and pepper. Allow the stock to simmer over medium heat. Cut the seasoned, raw pork into medallions and then place them into the simmering stock. Cook the meat until the medallions are medium rare. Remove from the pan.
  2. In the final presentation, place the potato puree in the middle of the plate with the asparagus above it. Lay the pork against the puree and the orange juice sauce below the pork. Garnish with the red pepper strips.
  3. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representations as to the results.
  4. Sweet Potato Puree:
  5. 1/2 can pumpkin pie filling
  6. 1/2 can sweet potatoes
  7. 1 tablespoon honey
  8. 1 1/2 tablespoons tarragon leaves, chopped
  9. Salt and pepper
  10. Place the pumpkin pie filling and sweet potatoes into a food processor. Add honey, tarragon, and salt and pepper to the food processor and blend into the potato mixture.
  11. Steamed Asparagus:
  12. Several stalks asparagus
  13. 2 tablespoons butter
  14. 2 tablespoons shallots, chopped
  15. 1 tablespoon garlic, chopped
  16. 1 tablespoon salt
  17. 1/2 tablespoon pepper
  18. In a large pot, bring just enough water to cover the asparagus to a boil. Add the asparagus to boiling water and blanch the stalks until they are al dente. Heat a medium saute pan and melt 2 tablespoons of butter in the pan. Add the blanched asparagus to the pan and saute with shallots and garlic. Cook until the asparagus spears are tender.
  19. Orange juice reduction:
  20. 1 (12-ounce) can frozen orange juice concentrate
  21. 1 1/2 tablespoons chopped tarragon leaves
  22. 1 teaspoon sugar
  23. Pour the entire can of frozen orange juice into a medium saucepan and heat the juice over medium heat. Reduce the liquid by 1/2. Add freshly chopped tarragon to the orange juice reduction and stir well.
  24. Roasted Red Pepper:
  25. 1 red bell pepper
  26. Salt and pepper
  27. Over an open flame, roast the entire red pepper until the skin blackens. Once the entire pepper is blackened, wrap it in plastic wrap. Allow it to stand in the wrap for approximately 10 minutes. Remove the pepper from the wrap and wipe away the black skin. Julienne the pepper and use, as garnish, on the plate.
  28. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 600.04 Kcal (2512 kJ)
Calories from fat 133.93 Kcal
% Daily Value*
Total Fat 14.88g 23%
Cholesterol 328.25mg 109%
Sodium 269.55mg 11%
Potassium 2088.69mg 44%
Total Carbs 1.92g 1%
Sugars 0.02g 0%
Dietary Fiber 0.4g 2%
Protein 106.64g 213%
Vitamin C 1.9mg 3%
Iron 5.8mg 32%
Calcium 54.8mg 5%
Amount Per 100 g
Calories 116.51 Kcal (488 kJ)
Calories from fat 26 Kcal
% Daily Value*
Total Fat 2.89g 23%
Cholesterol 63.73mg 109%
Sodium 52.34mg 11%
Potassium 405.54mg 44%
Total Carbs 0.37g 1%
Sugars 0g 0%
Dietary Fiber 0.08g 2%
Protein 20.7g 213%
Vitamin C 0.4mg 3%
Iron 1.1mg 32%
Calcium 10.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.2
    Points
  • 14
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • sugar free

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