Searching for a little different somthing
October 1st, 2012 | 
Author: Thanksgiving is next Monday here. I am making a stuffed pork loin roast and am looking for a nice sauce or gravy to go with it. The boys (my dear sons) and even I are getting a bit tired of the old tried and true cranberry so any suggestions will be gladly taken.
Posted in * Recipe Requests
Abbenanny, I sure wish we had an early Thanksgiving in the States. Seems like we eat too many large meals too close together.
A friend gave me a recipe for pork roast and this sauce. It is delicious and super easy.
Cherry Sauce for Pork Roast
10 oz. jar cherry preserves
2 Tbsp. sherry
1 Tbsp. soy sauce
Place all ingredients in a sauce pan and heat until preserves are melted. Serve over meat. You can double if you want more sauce. (I do!)
I forget who posted this, but we love it! Not sure if you would like it with pork. I would like it with anything!
Jezebel Sauce
Ingredients:
1 jar (16 to 18 oz) pineapple preserves or apricot preserves
1 jar (16 to 18 oz) apple jelly
1/2 cup horseradish
3 tablespoons dry mustard
Preparation:
Combine all ingredients well. Cover and chill.
Makes 3 ½ to 4 cups.
Sherry’s note: I did not use any black pepper (2 tsp. may be added if desired) and used pineapple preserves. We love this on sandwiches, pork roast, ham slices, over a block of softened cream cheese served with Scoops….even Mom is eating it with the Scoops! This blasted stuff is addictive!
Without the black pepper I add 1/3 c. to 8 oz. cream cheese for a dip.
Here’s one Pat had posted with cranberries. Bet it’s really good too!
posted by Pat T 01-05-111 7:03 PM
Yvonne, it’s the ground horseradish, NOT the creamy horseradish sauce.
I made this instead of regular cranberry sauce for Thanksgiving this year and my family went WILD over it:
CRANBERRY JEZEBEL SAUCE
1 cup water
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 (12 oz.) bag fresh or frozen cranberries
3 Tblsp. prepared horseradish
1 Tblsp. Dijon mustard
Combine the first three ingredients in a medium saucepan; stir well. Bring to a boil over medium heat; add cranberries. Return to a boil, and cook 10 minutes, stirring occasionally. Spoon into a bowl; let cool to room temperature. Stir in horseradish and mustard; cover and chill.
I’ve saved this one from Pinterest but have not tried it yet. Think it sounds pretty good on paper???? For whatever it may be worth to you…
Pork Tenderloin with Pan Sauce
Ingredients:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)
Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.
Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter
Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.
Source: Adapted from For The Love of Cooking
Posted by Maria at 2:51 AM
Although mixing fruit and meat doesn’t exactly excite my palate, maybe a homemade applesauce. Almost everyone wants to put apples and pork together.
I have a very easy microwave applesauce recipe. It’s so easy the most time you spend on it is peeling the apples. I think it’s already in the archive or on my Recipe Circus web page (mcbrown). If you can’t find it, I’ll be happy to repost it.
Thanks for your suggestions ladies, I found the apple sauce recipe Marian. Now that I have thee yummy recipes I have to wait until Xmas to use them. #1 son has ‘insisted” on making a “from scratch” Thanksgiving this year with all my mom’s recipes. Now, when he says “I’m cooking” I let him fill his boots. LOL it happens so rarely. I’ll have a little cash set aside just in case delivery is needed. Chuckle
This pork tenderloin with blackberry mustard sauce (courtesy Bon Appetit 1999) is absoutely divine. Make a double batch of the sauce, though.. it’s that good!
List of Ingredients
1-1/2 teaspoons minced fresh thyme, divided
1/2 teaspoon ground pepper
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 cloves garlic, minced
2 (3/4-lb.) pork tenderloins
Vegetable cooking spray
1 tablespoon olive oil
1-1/4 cups no-salt added chicken broth, divided
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/2 teaspoon cornstarch
2 tablespoons water
1/4 cup Blackberry Mustard (see recipe below)
3/4 cup fresh blackberries
Fresh thyme sprigs (optional)
Blackberry Mustard:
1 cup fresh blackberries
1/4 cup plus 3 tablespoons hot Dijon mustard
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon dry mustard
Recipe
In a bowl, combine 1/2 teaspoon minced thyme and next 5 ingredients, then stir well. Trim fat from pork, then rub pork with thyme mixture. Place in a shallow dish. Cover and chill for 2 hours.
Coat a large nonstick skillet with cooking spray; add oil, and place over medium high heat until hot. Add pork. Cook 4 minutes or until browned on all sides.
Add 1/4 cup chicken broth and 2 tablespoons vinegar to skillet. Bring to a boil, cover, reduce heat, and simmer until meat thermometer registers 160 °F (about 25 minutes). Remove pork from skillet, then set aside and keep warm.
Meanwhile, add remaining 1 cup chicken broth and brown sugar to skillet. Bring to a boil and cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Strain mixture and discard solids.
Place cornstarch in a small saucepan. Gradually add water, blending with a wire whisk. Stir in strained broth mixture and 1/4 cup Blackberry Mustard. Bring to a boil over medium heat and cook 1 minute, stirring constantly. Remove sauce from heat; stir in remaining 1 teaspoon minced thyme.
Cut pork into 1/2-inch thin slices. Spoon 2 tablespoons sauce onto each of 6 serving plates, then arrange pork slices on top of sauce. Top with 2 tablespoons of blackberries. Garnish with fresh thyme sprigs, if desired. Yields 6 servings
FOR BLACKBERRY MUSTARD (see ingredients, above):
Position knife blade in food processor bowl; add blackberries. Process 1 minute or until smooth. Strain and discard seeds. Combine blackberry puree, Dijon mustard, and remaining ingredients in a bowl, then stir well. Store mustard in an airtight container in refrigerator for up to 2 weeks, if desired. Yields 1 cup.
I made this recipe for pork tenderloin several times and it is really good.
Pork Tenderloin With Bourbon Sauce
Ingredients:
1/4 cup Kentucky Bourbon
1/4 cup light soy sauce (2 tsp for pan sauce)
1/4 cup packed brown sugar (1 tbsp for pan sauce)
2 large cloves garlic, chopped
1/4 cup Dijon mustard (2 Tbsp for pan sauce)
1 teaspoon finely minced fresh ginger
2 teaspoons Worcestershire sauce
1/4 cup vegetable oil
dash hot sauce
2 pork tenderloins, about 1 1/2 to 2 pounds
Marinade & Grill Option
In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve. Serves 6
*Note: I hold some of the marinade instead of using it all for marinating the pork. Then I put the reserved marinade in a pan, bring to a simmer and add a little cream. I use this for people to serve over the pork if they want some pan sauce.