Easy Herbed Pork Tenderloin Food

EASY HERBED PORK TENDERLOIN

Steps:

• Preheat grill to medium-high.
• Combine first 4 ingredients in a ziplock plastic bag. Add pork, turning to coat. Refrigerate 30 minutes. Remove pork from bag; discard marinade. Sprinkle pork with salt and pepper. Place pork on grill grates coated with cooking spray; grill 16 minutes or until desired degree of doneness, turning occasionally. Remove pork from grill; let stand 5 minutes. Thinly slice. (Refrigerate half of pork for Day 2 Lunch.)

EASY HERBED PORK TENDERLOIN

Steps:

• Preheat oven to 375F.
• Set Pork Tenderloin on a plate on the counter for ~ 30 minutes before cooking. Before cooking lightly rub/sprinkle on sea salt, black pepper, and herbs.
• When the oil is hot, add the tenderloin and pan fry ~ 2 minutes on each side (there are usually 3 sides for a tenderloin). Immediately transfer to an oven and cook an additional 12-15 minutes or until internal temperature reaches 135F. Tent and let sit 5-10 minutes before serving
• Add salt to taste. Happy Eating! Beckie

HERB-MARINATED PORK TENDERLOINS

Steps:

• Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
• Preheat the oven to 400 degrees F.
• Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

PORK TENDERLOIN WITH HERB SAUCE

Steps:

• In a small saucepan, combine the first eight ingredients. Cook for 3 minutes or until butter is melted; stir until smooth. , Grill pork tenderloins, covered, over medium heat for 13-20 minutes on each side or until a thermometer reads 160°, basting occasionally with herb sauce. Let stand for 5 minutes before cutting.

HERBED PORK TENDERLOINS

Steps:

• Preheat the oven to 450 degrees F.
• Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
• Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.

HERBED PORK TENDERLOIN

Steps:

• Mix the first 11 ingredients.
• Rub over the pork.
• Put on a rack in a shallow roasting pan.
• Bake, uncovered, at 400* for 45 minutes.
• Remove from oven, cover with foil and let set for 10 minutes.
• Slice into servings.

PORK TENDERLOIN WITH SEASONED RUB

Steps:

• Preheat the oven to 450 degrees F.
• In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
• In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

HERB-STUFFED PORK TENDERLOIN

Steps:

• Trim any fat from meat.
• Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side.
• Spread the meat flat.
• Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle.
• (If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle.
• Spread mustard evenly over tenderloin.
• Stir together spinach, herbs, bread crumbs, and egg white in a medium bowl.
• Spoon evenly over pork.
• Roll tenderloin up jelly-roll style, beginning at narrow end.
• Tie meat with string, first at center, then at 1-inch intervals.
• Place meat on rack in a shallow roasting pan.
• Brush oil over meat.
• Sprinkle with pepper.
• Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear.
• Transfer to a warm platter.
• Remove strings; keep warm while preparing sauce.
• To serve, cut tenderloin into 12 slices.
• Spoon Mustard Sauce over each serving.
• Sprinkle with chives if desired.
• Mustard Sauce: In small saucepan combine sour cream, mayonnaise, Dijon style mustard, and honey.
• Cook over low heat for 2 to 3 minutes or just until heated through.
• Do not boil.
• Serve immediately with pork slices.

HERB CRUSTED PORK TENDERLOIN

Steps:

• Stir together first five ingredients.
• Brush tenderloin with olive oil and roll in the crumb mixture until completely covered.
• Roast at 425° for about 25 minutes or until meat thermometer reads 160.
• Rest 10 minutes before slicing.