TUSCAN PORK TENDERLOIN
This is a very easy weeknight pork tenderloin recipe that is also keto-friendly.
Provided by BMG
Categories World Cuisine Recipes European French
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish.
- Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 0.7 g, Cholesterol 84.2 mg, Fat 7.3 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 2.6 g, Sodium 251.5 mg
TUSCAN PORK TENDERLOIN RECIPE
Pork tenderloin smothered in fresh herbs roasted inside a crusty baguette. It's mouth-watering delicious! Perfect for dinner or a party appetizer that will knock their socks off.
Provided by Don't Sweat The Recipe
Categories Main
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375F degrees.
- Mince the sage, rosemary, and garlic. Mix in the salt, black pepper, and ground fennel seeds.
- Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil. Sear the pork, turning occasionally, until golden on all sides, 8 to 10 minutes.
- Rub the pork with the herb mixture and set aside.
- Cut the baguette in half the long way and scoop out part of the soft insides.
- Brush the inside of the baguette with the remaining 3 tablespoons olive oil.
- Place the pork on the inside of the baguette so that the pork is almost completely enclosed.
- Trim off the excess ends of the bread. Tie the baguette, at 1-to 2-inch intervals, with kitchen string.
- Place the pork on a baking sheet and roast until done, 148°F on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes.
- Remove from the oven, let rest 10 minutes.
- Remove the strings and cut into medallions.
- Serve and enjoy!
Nutrition Facts : Calories 924 kcal, Carbohydrate 21 g, Protein 129 g, Fat 32 g, SaturatedFat 9 g, Cholesterol 393 mg, Sodium 958 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TUSCAN ROAST PORK WITH FENNEL
Provided by Food Network Kitchen
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Toss the garlic, chopped rosemary, 1 tablespoon salt and the red pepper flakes in a small bowl. Make 3/4-inch-deep cuts between the rib bones of the pork. Stuff some of the garlic mixture into each cut. Rub the lemon halves over the pork, then rub with the remaining garlic mixture. Cover with plastic wrap and refrigerate overnight.
- Bring the pork to room temperature, about 30 minutes. Position a rack in the upper third of the oven and preheat to 375 degrees F. Cut each fennel bulb in half, then cut each half into wedges. Scatter the fennel and rosemary sprigs in a medium roasting pan (it's best if the roast fits snugly in the pan). Place the pork in the roasting pan on top of the fennel, fat side up, and roast until a thermometer inserted into the center of the pork registers 145 degrees F, about 1 hour, 45 minutes. Transfer the pork to a platter or cutting board and cover loosely with foil; let rest 15 minutes.
- Meanwhile, turn the fennel wedges and return the pan to the oven. Continue roasting until the fennel is caramelized, about 15 minutes. Cut the pork into chops and serve with the fennel.
FRENCH'S TUSCAN ROAST PORK TENDERLOIN
I found this on the French's website and I am going to make it for dinner this evening, but I will be using pork chops instead of a roast. It sounds good. I will update later on the final results and the pork chop variation cooking time.
Provided by PSU Lioness
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- MIX French Fried Onions, rosemary, garlic and pepper in plastic bag. Crush with hands or rolling pin. Transfer to pie plate or waxed paper.
- BRUSH pork with mustard. Coat in seasoned onion crumbs; press firmly to adhere.
- BAKE pork on a foil-lined baking sheet at 400°F for 30 minute or until 155°F internal temperature. Let rest 10 minute before slicing.
- UPDATE: I made this with 6 boneless chops and cooked for at 400 for 30 minutes in a glass baking dish and they were PHENOMENAL!
Nutrition Facts : Calories 140.8, Fat 4.2, SaturatedFat 1.4, Cholesterol 73.8, Sodium 116, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 23.7
ITALIAN ROASTED PORK TENDERLOIN
I like to grind the salt, fennel seed, and pepper together myself, and I often add whole pine nuts to the paste mixture.
Provided by TigerJo
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325°; spray roasting pan rack with nonstick pan spray; trim fat from tenderloin; cut lengthwise into almost halves, open roast flat with cut side up.
- Mash remaining ingredients into a paste (I like to grind the fennel with the salt & peppercorns in my spice grinder); rub 2T paste on the inside of the tenderloin. Sprinkle with pine nuts (optional); fold pork closed; rub remaining paste on outside of tenderloin and truss with twine if desired.
- Place pork on the roasting pan rack; roast uncovered for 1hr or to desired doneness. over and let rest for 15 minutes; cut in 1/4" slices.
Nutrition Facts : Calories 170.1, Fat 7.7, SaturatedFat 2.3, Cholesterol 74.8, Sodium 201.4, Carbohydrate 0.5, Fiber 0.1, Protein 23.4
TUSCAN PORK ROAST
Everyone's eager to eat after the wonderful aroma of this roast tempts us all afternoon. This is a great Sunday dinner with little fuss. Since I found this recipe a few years ago, it's become a favorite with our seven grown children and their families. -Elinor Stabile, Canmore, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a food processor, combine the garlic, rosemary, oil and salt; cover and process until mixture becomes a paste. Rub over the roast; cover and let stand for 30 minutes. , Place roast fat side up on a greased baking rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.
Nutrition Facts : Calories 184 calories, Fat 8g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 157mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein.
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