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.
HERB-MARINATED PORK TENDERLOINS
For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.
Provided by Ina Garten
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams
HERBED PORK TENDERLOIN
Make and share this Herbed Pork Tenderloin recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
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.
EASY HERBED PORK TENDERLOIN
EatSimpleFood.com This herbed pork tenderloin recipe will go with nearly anything and is an easy & delicious "go to" dinner meal that doesn't require much thought, ingredients, or preparation.
Provided by beckie
Categories Main Dish
Time 25m
Yield 6
Number Of Ingredients 5
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
Nutrition Facts : Calories 185 calories, Sugar 0 g, Sodium 275.1 mg, Fat 5.6 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 0.1 g, Fiber 0.1 g, Protein 31.7 g, Cholesterol 98.3 mg
BACON-HERB WRAPPED PORK TENDERLOIN
Provided by Bobby Flay
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F.
- Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
- Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
- Heat oven to 375 degrees F.
- Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.
FRESH HERBED PORK TENDERLOIN
If it were up to my husband, we'd have this every night! Ok, so I'm no professional photographer, but even my bad picture looks delicious!
Provided by JelsMom
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Rub pork with oil and sprinkle evenly with red pepper, garlic powder, salt, and black pepper. (I just use my coffee grinder to grind up red pepper flakes).
- Press parsley and rosemary evenly over roast so they stick.
- Transfer pork to small nonstick baking pan. Tuck tapered end of tenderloin under itself for even cooking.
- Roast 18 to 22 minutes or until barely pink inside.
- Let stand 10 minutes before slicing.
Nutrition Facts : Calories 334.5, Fat 14.7, SaturatedFat 4.6, Cholesterol 149.7, Sodium 697.3, Carbohydrate 1.1, Fiber 0.6, Sugar 0.1, Protein 46.9
PERFECT PORK TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the pork tenderloin: Preheat the oven to 425 degrees F.
- Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
- Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
- Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
- For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
- Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.
PORK TENDERLOIN (HERB CRUSTED)
Don't confuse this pork tenderloin with a pork loin roast, as they are 2 different cuts of meat. A pork tenderloin is smaller than a pork loin roast. For those of you who shop at Costco, the pork tenderloins come packaged 2 per package in their fresh meat department. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Pork
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Place pork tenderloin, fat side up, on a rack in a roasting pan.
- Pour olive oil, chicken stock and wine over the pork tenderloin.
- Brush both sides of pork tenderloin with Dijon mustard and place on rack in roasting pan with fat side up.
- Combine the rest of the seasonings in a small bowl and sprinkle over the pork tenderloin.
- Roast pork tenderloin, uncovered, for 15 minutes, and then reduce the heat to 375 degrees, and roast for an additional 45 minutes.
- Test for doneness using an instant-read thermometer. When the internal temperature reaches 135-140 degrees, remove the roast from the oven. Allow it to sit for about 15 minutes before carving, as it continues to cook while resting.
- You can whisk a little flour into the pan juices to make a gravy.
BISTRO HERB-RUBBED PORK TENDERLOIN
A mouthwatering rub featuring fresh tarragon, thyme and rosemary releases rich, bold flavor as this pork entree sizzles. Served with a delectable thickened sauce, it's crazy good! -Naylet LaRochelle, Miami
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine tarragon, thyme, rosemary, garlic, paprika, salt, pepper and 4 tablespoons oil. Flatten pork slices to 1/4-in. thickness. Rub slices with herb mixture; cover and refrigerate 15 minutes., In a large skillet, cook pork in remaining oil in batches over medium-high heat 1-2 minutes on each side or until browned. Remove and keep warm., Stir flour into pan until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pork and sprinkle with chives.
Nutrition Facts : Calories 330 calories, Fat 24g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 628mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein.
HERBED PORK TENDERLOIN AND POTATOES
From St. Louis, Missouri, Denise Dowd shares this mouthwatering meal-in-one. We tripled the number of rosemary-seasoned tenderloins, so you can serve one with the potatoes for a family dinner, then save the leftover pork for the next two recipes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 3-4 servings with potatoes plus leftover pork.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first eight ingredients. Place the pork in a large shallow baking pan. Drizzle with three-fourths of the herb mixture. Toss potatoes with remaining herb mixture; place around pork., Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 160° and potatoes are tender. Let pork stand for 5 minutes before slicing.
Nutrition Facts : Calories 591 calories, Fat 45g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 623mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.
HERB-STUFFED PORK TENDERLOIN
Simply the best stuffed tenderloin I've ever made. The blend of herbs is just mouth watering. If you have a tenderloin on hand, give this one a try. I promise you will not be disappointed.
Provided by Chippie1
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 162.4, Fat 7.3, SaturatedFat 2.7, Cholesterol 62, Sodium 135.5, Carbohydrate 4.2, Fiber 0.3, Sugar 1.7, Protein 19.2
GARLIC HERB GRILLED PORK TENDERLOIN
Grilled pork tenderloin with garlic, thyme and rosemary.
Provided by Party Chef
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
- Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
- Preheat an outdoor grill for medium-high heat.
- Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 536.2 calories, Carbohydrate 2.9 g, Cholesterol 189.4 mg, Fat 30 g, Fiber 0.9 g, Protein 60.7 g, SaturatedFat 7.8 g, Sodium 1875.2 mg
GRILLED FRESH HERB BRINED PORK CHOPS
Make and share this Grilled Fresh Herb Brined Pork Chops recipe from Food.com.
Provided by Boomette
Categories Pork
Time 4h22m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl add the brown sugar, kosher salt and apple cider. Stir to dissolve.
- Add 2 cups of cold water to the bowl. Add two tablespoons of olive oil, balsamic vinegar, pepper, rosemary branches and bay leaves.
- Place the pork chops into a large sealable plastic bag. Place this plastic bag into another of equal size to offer extra safety. The plastic bags can be standing in a large pot to make it more secure. Pour the brine overtop of the chops and seal the plastic bags. Place in the refrigerator to rest for a minimum of 4 hours up to overnight.
- After the required time has passed, remove the pork chops from the brine and place on a large tray. Pat them dry with paper towel and dispose of the brine. The pork chops have to come to room temperature before grilling.
- Preheat the barbecue to 500°F/250°C with heat on one side of the grill and no heat on the other.
- Lightly brush both sides of the pork chops with olive oil and season with salt and pepper. Sear the pork chops over direct high heat for 6 minutes, turning once halfway through cooking time. Lower the temperature to 300°F/150°C and move the chops to the cool side of the grill.
- Continue to cook the pork chops over indirect medium heat for about 8 minutes per side with the lid closed.
- Once the juices run clear, take the pork chops off the grill and tent with aluminium foil. Allow to rest before serving.
Nutrition Facts : Calories 410, Fat 22.5, SaturatedFat 6.6, Cholesterol 137.3, Sodium 1277.9, Carbohydrate 7.9, Fiber 0.1, Sugar 7.5, Protein 41.3
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