ROASTED PORK TENDERLOIN AND VEGETABLES
There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. -Diane Martin, Brown Deer, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.
Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
ROAST PORK TENDERLOIN WITH ROASTED VEGETABLES
How to roast pork tenderloin recipe with time for how long to bake. Herb and garlic rub and harvest vegetables - onion, carrots, potatoes, eggplant mushrooms.
Provided by Steve Cylka
Categories Main Course
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Spread roasted vegetables evenly across the bottom of a roasting pan. Drizzle oil all over the vegetables.
- Roast vegetables for 30-35 minutes or until the vegetables are just starting to get tender.
- Trim the pork tenderloin of any excess fat and membrane.
- Make the seasoning rub by mixing together the minced garlic, salt, black pepper, oregano and paprika. Rub all over the pork tenderloin.
- Move the vegetables in the middle to make room to place the pork tenderloin. Lay the pork tenderloin in the cleared out area, making sure that the pork tenderloin are not touching each other.
- Place back into the oven and roast until the pork tenderloin is cooked and reaches an internal temperature of 145F, about 25 minutes.
- If desired, garnish with minced fresh parsley.
- Serve.
Nutrition Facts : Calories 440 kcal, Carbohydrate 39 g, Protein 43 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 1309 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving
ROASTED PORK TENDERLOIN AND VEGETABLES
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F. In a 9 x 13-inch pan, place the pork tenderloin and sprinkle evenly with the seasoned salt. Arrange all of the vegetables around the pork, then dot everything with the butter and sprinkle with the Italian seasoning.
- Roast, uncovered for 35 minutes so everything browns nicely.
- Then cover the pan with foil and roast another 10 to 15 minutes longer until pork is cooked to at least 145 F and the vegetables are tender.
Nutrition Facts : Calories 376 kcal, Carbohydrate 36 g, Cholesterol 98 mg, Fiber 5 g, Protein 34 g, SaturatedFat 5 g, Sodium 296 mg, Sugar 5 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
FIESTA PORK SANDWICHES
This is an easy and flavorful dish that my family really enjoys. When I fix it for company, I usually prepare the meat the day before so I can concentrate on side dishes and relaxing with my friends. -Yvette Massey, La Luz, New Mexico
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 12-14 servings.
Number Of Ingredients 12
Steps:
- Cut the roast in half; pierce several times with a fork. , In a large bowl, combine the next eight ingredients. Pour half of marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade. In a Dutch oven over medium heat, brown roast in oil on all sides. Place the onion, roast and reserved marinade in a 5-qt. slow cooker. , Cover and cook on high for 2 hours. Reduce heat to low; cook 6-8 hours longer or until the meat is tender. Remove roast; shred or thinly slice. Discard the bay leaf. Skim fat from cooking juices and serve pork on rolls with juices as a dipping sauce.
Nutrition Facts :
FIESTA PORK TENDERLOIN WITH ROASTED VEGETABLES
Pork tenderloin and baking potatoes prepared with green or red bell peppers and fajita seasoning mix spark this pork roast of tenderloin with zesty Mexican flavors. From the Ortega website, this is one of my favorites. To make it even easier, I actually cook it in the crock pot instead of the oven. Turns out moist and flavorful!
Provided by Rottmom
Categories One Dish Meal
Time 49m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- PREHEAT oven to 400°F Line roasting pan or 15x10-inch jelly-roll pan with foil.
- PLACE tenderloin, potatoes, bell peppers, onion, oil and seasoning mix in large heavy-duty plastic bag; shake to coat. Place tenderloin in center of prepared pan. Arrange vegetables around tenderloin.
- BAKE, stirring vegetables halfway through, for 40 to 45 minutes or until tenderloin reaches an internal temperature of 170°F and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired.
- CROCK POT DIRECTIONS: Preheat your crock pot on low while chopping vegetables. Spray the inside of the pot with cooking spray, place the meat in the bottom then layer the veg's around it. Cook on low for about 6-8 hours.
Nutrition Facts : Calories 364.8, Fat 16.2, SaturatedFat 4.1, Cholesterol 112.3, Sodium 87.5, Carbohydrate 17.1, Fiber 2.2, Sugar 2.9, Protein 36.7
FIESTA PORK TENDERLOIN WITH OVEN-ROASTED VEGETABLES
Garnish this wonderfully seasoned roast pork accompanied by a medley of seasoned vegetables with salsa and sour cream.
Provided by Allrecipes Member
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- PREHEAT oven to 400 F. Line roasting pan or 15 x 10-inch jelly-roll pan with foil.
- PLACE tenderloin, potatoes, bell peppers, onion, oil and seasoning mix in large, heavy-duty plastic bag; shake to coat. Place tenderloin in center of prepared pan. Arrange vegetables around tenderloin.
- BAKE, stirring vegetables halfway through, for 40 to 45 minutes or until tenderloin reaches an internal temperature of 170 F. and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired with salsa and sour cream.
Nutrition Facts : Calories 281.6 calories, Carbohydrate 24.9 g, Cholesterol 49.1 mg, Fat 9.7 g, Fiber 2.5 g, Protein 19.9 g, SaturatedFat 2 g, Sodium 902.2 mg, Sugar 5 g
PORK TENDERLOIN WITH ROASTED VEGETABLES
Make and share this Pork Tenderloin with Roasted Vegetables recipe from Food.com.
Provided by Audrey M
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400.
- Spray shallow roasting pan with Pam.
- Place pork in pan.
- Insert meat thermometer so tip is in thickest part of pork.
- Place carrots, potatoes, onion and garlic around pork.
- Drizzle with oil; sprinkle with rosemary, sage, salt and pepper.
- Bake uncovered 25 to 30 minutes or until thermometer reads 155º.
- Remove pork from pan.
- Stir vegetables and continue baking 5-10 minutes or until tender.
- Cover pork and let stand 10-15 minutes or until thermometer reads 160ºF and pork is slightly pink in center.
- Serve pork with vegetables and garlic.
Nutrition Facts : Calories 177, Fat 2.6, SaturatedFat 0.4, Sodium 166.3, Carbohydrate 35.9, Fiber 5.2, Sugar 5.6, Protein 3.9
FIESTA PORK TENDERLOIN WITH OVEN-ROASTED VEGETABLES
Garnish this wonderfully seasoned roast pork accompanied by a medley of seasoned vegetables with salsa and sour cream.
Provided by Allrecipes Member
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- PREHEAT oven to 400 F. Line roasting pan or 15 x 10-inch jelly-roll pan with foil.
- PLACE tenderloin, potatoes, bell peppers, onion, oil and seasoning mix in large, heavy-duty plastic bag; shake to coat. Place tenderloin in center of prepared pan. Arrange vegetables around tenderloin.
- BAKE, stirring vegetables halfway through, for 40 to 45 minutes or until tenderloin reaches an internal temperature of 170 F. and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired with salsa and sour cream.
Nutrition Facts : Calories 281.6 calories, Carbohydrate 24.9 g, Cholesterol 49.1 mg, Fat 9.7 g, Fiber 2.5 g, Protein 19.9 g, SaturatedFat 2 g, Sodium 902.2 mg, Sugar 5 g
FIESTA PORK TENDERLOIN WITH OVEN-ROASTED VEGETABLES
Garnish this wonderfully seasoned roast pork accompanied by a medley of seasoned vegetables with salsa and sour cream.
Provided by Allrecipes Member
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- PREHEAT oven to 400 F. Line roasting pan or 15 x 10-inch jelly-roll pan with foil.
- PLACE tenderloin, potatoes, bell peppers, onion, oil and seasoning mix in large, heavy-duty plastic bag; shake to coat. Place tenderloin in center of prepared pan. Arrange vegetables around tenderloin.
- BAKE, stirring vegetables halfway through, for 40 to 45 minutes or until tenderloin reaches an internal temperature of 170 F. and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired with salsa and sour cream.
Nutrition Facts : Calories 281.6 calories, Carbohydrate 24.9 g, Cholesterol 49.1 mg, Fat 9.7 g, Fiber 2.5 g, Protein 19.9 g, SaturatedFat 2 g, Sodium 902.2 mg, Sugar 5 g
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