APPLE ROSEMARY PORK TENDERLOIN
This roast is by far the best tenderloin recipe I've ever made. The sweetness imparted from the gravy and the apple flavor is quite different from what is typically expected from a pork roast. The apple and onion mixture cooked with the roast makes an excellent side dish with a little of the gravy over the top.
Provided by Bob Myers
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.
- In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 145 degrees F (63 degrees C). Transfer roast, apples, and onion to a serving platter.
- For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
- Slice roast, and serve with gravy.
Nutrition Facts : Calories 517.7 calories, Carbohydrate 58.2 g, Cholesterol 126.3 mg, Fat 11.2 g, Fiber 2.4 g, Protein 41.4 g, SaturatedFat 4 g, Sodium 492.2 mg, Sugar 46.3 g
PORK TENDERLOIN AND APPLES
Apples paired with pork is a classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Lay a thyme sprig on either side of the pork tenderloin. Fold up tail end, using kitchen twine to truss every inch. Season with salt and pepper.
- Heat olive oil and butter in an ovenproof skillet over high heat. Sear pork until brown, about 2 minutes per side. At the same time, brown apples, cut side down. Turn apples over; transfer skillet to oven, and roast until the internal temperature of the meat, when taken with a meat thermometer, is 145 degrees for medium and 150 degrees for medium well, about 10 minutes.
- Remove meat to a cutting board, and let rest 10 minutes; reserve apples in a bowl. Return skillet to stovetop; deglaze skillet with apple cider, and reduce by half, about 2 minutes. Stir in vinegar, reduce 1 minute longer.
- Remove kitchen twine from tenderloins, and slice into 3/8-inch medallions. Place cabbage on platter, arrange pork medallions over cabbage, and top with apple halves and sauce. Garnish with thyme sprigs. Serve hot.
ROSEMARY ROASTED PORK TENDERLOIN
This is one of my favorite herb recipes and really showcases the rosemary. The tender pork also picks up a slightly sweet taste from apple juice concentrate.-Carolyn Scheider, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first five ingredients. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade from meat. Place meat in a roasting pan coated with cooking spray. Pour the reserved marinade on top. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 320mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
ROSEMARY-APPLE PORK TENDERLOIN
Make and share this Rosemary-Apple Pork Tenderloin recipe from Food.com.
Provided by DrGaellon
Categories Pork
Time 6h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Place pork tenderloins in slow cooker. Sprinkle with salt and pepper.
- Combine apple juice, mustard, rosemary and garlic in a bowl or measuring cup; pour over pork. Cover and cook on low 6 hours or high 3 hours.
- Remove pork to serving plate and let rest 5-10 minutes before slicing. Meanwhile, turn heat up to high and add cornstarch slurry. Stir well and let cook until thickened.
Nutrition Facts : Calories 206.2, Fat 7.6, SaturatedFat 2.6, Cholesterol 89.8, Sodium 137.9, Carbohydrate 4.6, Fiber 0.3, Sugar 2.9, Protein 28.4
ALMOND CRUSTED PORK WITH APPLE-ROSEMARY SAUCE
This is one of my favorite recipes to make when I know people are coming over because there is no way to make this dish look ugly or taste bad. White wine or apple juice may be substituted for the apple cider.
Provided by Hilary
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil in a 9x13 inch baking dish.
- Stir together the almonds, 1/3 cup heavy cream, honey mustard, and 1/2 teaspoon rosemary in a small bowl; set aside. Season the tenderloins with salt and pepper to taste. Spread the almond mixture evenly over the tenderloins and place them into the baking dish.
- Bake in the preheated oven until the almond crust is golden brown and the pork is no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Allow the pork to rest for 10 minutes before slicing.
- While the pork is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat. Stir in the garlic, onions, and 1/4 teaspoons of rosemary; cook until the onions have softened and turned translucent, about 5 minutes. Once the onions are tender, add the apples and apple cider. Bring to a simmer over medium-high heat and cook for 5 minutes. Pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, 5 to 10 minutes. Season to taste with salt and pepper before serving with the pork.
Nutrition Facts : Calories 443.2 calories, Carbohydrate 17.3 g, Cholesterol 117.6 mg, Fat 32.6 g, Fiber 3.9 g, Protein 23.5 g, SaturatedFat 13.5 g, Sodium 100.3 mg, Sugar 10 g
PORK TENDERLOIN WITH APPLES
Provided by Barbara Kafka
Categories dinner, weekday, roasts, main course
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 500 degrees.
- Place tenderloins in roasting pan 14 by 12 by 2 inches. Season with salt and pepper to taste. Rub each with 1 1/2 teaspoons mustard. Toss apples with lemon juice and oil and add to pan, spreading around and between tenderloins. Put pan on middle rack of oven. Roast 10 minutes. Turn tenderloins over and gently turn apple pieces with a metal spoon. Roast 12 minutes longer.
- Remove the tenderloins to a platter. Combine cream and mustard to taste and stir gently into the apples. Season with salt and pepper.
- Slice pork across grain into thin slices and serve with apples, which will have dissolved into a sauce.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 750 milligrams, Sugar 14 grams, TransFat 0 grams
ROASTED PORK TENDERLOIN WITH APPLES AND SWEET POTATOES
A fresh, light and delicious roasted pork tenderloin recipe served with apples and sweet potatoes. Ready in only 30 minutes!
Provided by The Seasoned Mom
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 400F (200C). Place olive oil in a large oven-safe pan (such as a cast iron skillet or a Dutch oven) and heat over medium-high heat.
- While oil is heating in the pan, peel and chop apples, potatoes, and onion.
- When the oil in the skillet is hot, add apples, sweet potatoes, and onion. Stir for about 1 minute, and then push to the outsides of the pan to make room for the pork.
- Place pork in the center of the skillet and brown on all sides (about 5-6 minutes total), while also stirring the fruit and vegetables.
- When the pork is browned on all sides, tuck the rosemary into the dish and place the dish in the oven. Bake for about 13-15 minutes, flipping pork over and stirring fruit/veggies halfway through. Bake until the center of the pork reaches about 150 degrees F and potatoes are tender.
- If you have time, allow the pork to rest for 5-10 minutes before slicing. Season vegetables with salt and pepper, if desired. Remove rosemary sprigs just before serving.
Nutrition Facts : Calories 306 kcal, Carbohydrate 28 g, Protein 28 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 84 mg, Sodium 105 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving
FLORENCE'S PORK TENDERLOIN IN ROSEMARY, MUSTARD, APPLE MARINADE
This looks like a long recipe, but it's very easy to make and absolutely Incredible in flavour. I usually have everything but the pork and rosemary on hand. My MIL always made this for X-mas and I finally asked for the recipe. She said she got it from a magazine, but I'm not sure which one. I don't normally have Port on hand so I always have used H2O.
Provided by chinasmom2000
Categories Pork
Time 2h50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl, whisk together juice concentrate, 2 Tbsp mustard, 1 Tbsp oil, rosemary and garlic.
- Reserve 3 Tbsp of this mix for basting.
- Place pork in a shallow glass baking dish and pour marinade over, turning to coat.
- Cover and refrigerate at least two hours.
- Preheat oven to 450°F.
- In small bowl or jar combine shallots, port, vinegar, salt, pepper, remaining oil and mustard.
- Whisk or shake until blended.
- Bake Pork for 30 minutes, basting browned side with set aside marinade.
- Transfer pork to cutting board and allow to rest for 5 minute before slicing into 1/2 inch thick slices.
- Pour any cutting board juices into vinegarette and drizzle over arranged pork slices.
- Note: The cooking time does not include marinating time.
ROSEMARY AND GARLIC PORK TENDERLOIN
Rosemary and Garlic Pork Tenderloin recipe is delicious, and so very easy to make! The entire family just loves the flavor combinations and the perfect glaze. This easy pork tenderloin comes together in less than 45 minutes and is perfect for those that are following a low carb or paleo eating plan.
Provided by Lora
Categories Dinner
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line baking sheet with aluminum foil. Add tenderloin to the baking pan. In a small bowl, combine the rosemary, parsley and one tablespoon of olive oil. Set aside.
- Generously season tenderloin with salt, pepper and paprika. Drizzle on the olive oil and add the peeled garlic cloves. to the pan. Cover the pan and place the pork in the fridge while the oven is preheating.
- While the oven is heating, prepare the glaze. Mix all the glaze ingredients in a small pan and let it come to a lively simmer for 20 minutes, until reduced and slightly thick.
- The sauce will slightly cover the back of a spoon and look syrupy. At the end of the cooking, you should see large, excited bubbles (this is the sugar caramelizing), so if you don't see those, keep cooking a little bit more. When sauce is ready, set aside.
- Remove the pork from the fridge and uncover it. Place the pan in the heated oven. When pork is halfway done, drizzle some of the glaze on top of the pork and baste with the juices from the bottom of the pan. If it seems too dry, add 1/4 cup more of water (more if needed).
- When there are 10 minutes left of the baking time, spoon on the rest of the glaze. Bake until pork is 150 degrees internally at the widest part of the tenderloin (about 25 minutes.)
- When pork has come to temperature, remove and let rest for at least five minutes to lock in juices. Spoon over the rest of the glaze and toss on top the fresh rosemary and parsley oil. Slice against the grain and serve immediately.
EASY ROASTED PORK TENDERLOIN & APPLES
Brush pork with brown sugar and a robust blend of McCormick® Rosemary, Paprika and Garlic Powder, for a meal that's equal parts sweet and savory. Bake on a single sheet pan with sliced apples and onions, and enjoy!Photo credit: Marc Matsumoto from No Recipes.
Provided by McCormick
Categories Entrees,
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Mix brown sugar and seasonings in large bowl. Reserve 1 tablespoon. Brush pork tenderloin with 1 tablespoon of the oil. Sprinkle with remaining seasoning mixture. Place in center of large foil-lined shallow baking pan.
- Toss apples, onions and remaining 1 tablespoon oil in medium bowl. Add reserved seasoning mixture; toss to coat well. Spread around pork in pan.
- Roast 25 to 30 minutes or until pork is desired doneness. Slice pork and serve with apples and onions.
Nutrition Facts : Calories 203 Calories
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- In a large saucepan, combine the apples with the wine, water, sugar, ginger, cinnamon stick and 1 tablespoon of the butter and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the apples are tender, about 12 minutes. Uncover and cook, stirring, until the liquid is nearly evaporated, about 5 minutes longer. Discard the ginger and cinnamon stick.
- In a large skillet, heat the olive oil until shimmering. Season the pork medallions with salt and pepper. Add them to the skillet and cook over high heat, turning once until browned, about 10 minutes. Transfer the pork to a plate and keep warm.
- Return the skillet to high heat and add the remaining 2 tablespoons of butter and the rosemary. Cook, stirring, until the rosemary browns and the butter is fragrant, about 2 minutes. Discard the rosemary sprig. Spoon the applesauce onto plates and top with the pork. Spoon the rosemary butter over the top and serve.
INSTANT POT PORK TENDERLOIN WITH APPLES AND ROSEMARY
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5/5 (1)Category Main DishCuisine American, Pressure CookerTotal Time 40 mins
- Put pressure cooker on Saute Function. Meanwhile season the pork with salt and pepper. Add oil to pot. Brown both sides of pork. Add sliced onion and remove pork to a plate for the moment.
- Saute onion for 3 minutes. Stir occasionally. Stir in apple cider and dijon mustard until combined. Add chicken broth and scrape all browned bits from the bottom of the pot.
- Return pork to the pot. Add apple and rosemary. Hit cancel on the screen and then select "Stew" for 15 minutes.
- Allow to naturally release 10 minutes then open pot. Slice the pork and serve with the softened apple and onion.
ROSEMARY PORK TENDERLOIN WITH HARVEST APPLES - MYRECIPES
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- Toss apples with butter and lemon juice in a lightly greased 13- x 9-inch baking dish or shallow ovenproof Dutch oven. Bake at 400° for 20 to 25 minutes. Season tenderloin with salt and pepper; brown in hot oil over medium-high heat in a heavy-bottom skillet 7 minutes. Remove apples from oven; place tenderloin in center of baking dish. Set aside.
- Cook onion in skillet 5 minutes. Turn heat to high, and add wine; cook about 2 minutes, scraping bottom of skillet. Stir in cream, mustard, and rosemary.
- Pour cream mixture over tenderloin, and bake at 350°, basting occasionally, 20 to 25 minutes or until meat thermometer inserted into thickest portion registers 155°. Let stand 5 to 10 minutes. (The pork will continue to cook.) Slice into 1/2- to 3/4-inch slices, and serve with apples and mustard cream sauce.
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- Whisk apple juice concentrate, 2 tablespoons mustard, 1 tablespoon oil, rosemary (or thyme), garlic and peppercorns in a small bowl. Reserve 3 tablespoons marinade for basting. Place tenderloins in a shallow glass dish and pour the remaining marinade over them, turning to coat. Cover and marinate in the refrigerator for at least 20 minutes or for up to 2 hours, turning several times.
- Combine shallot, port (or tea), vinegar, salt, pepper and the remaining 1 1/2 teaspoons mustard and 1 tablespoon oil in a small bowl or a jar with a tight-fitting lid; whisk or shake until blended. Set aside.
- Grill or broil the tenderloins, turning several times and basting the browned sides with the reserved marinade, until just cooked through, 15 to 20 minutes. (An instant-read thermometer inserted in the center should register 155 degrees F. The temperature will increase to 160 degrees during resting.)
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