GARLIC AND HERB SLOW COOKER PORK AND VEGETABLES
This slow cooker pork and vegetables couldn't be easier to make, with just 10 minutes prep work you'll have a delicious, hearty and satisfying meal to feed the whole family.
Provided by The Seasoned Mom
Categories Dinner
Time 4h10m
Number Of Ingredients 10
Steps:
- Place carrots, potatoes, and onions in the bottom of a large slow cooker. Sprinkle Italian seasoning, garlic and salt over the vegetables and toss to coat.
- Place pork on top of the vegetables.
- Add lemon to the slow cooker and pour chicken broth over everything.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- I don't think that broccoli cooks well in the slow cooker because it gets mushy. Instead, I prefer to steam my broccoli separately so that it's just crisp-tender, and then stir it into the pot at the end of the cooking time.
- As an alternative, you can stir the raw broccoli into the slow cooker during the final 1 hour of cooking time so that it has an opportunity to cook with the rest of the dish, but it doesn't become overcooked.
- Slice pork loin just before serving.
Nutrition Facts : ServingSize 1 /4th of the pork and vegetables, Calories 316 kcal, Carbohydrate 30 g, Protein 30 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 26 mg, Sodium 1068 mg, Fiber 6 g, Sugar 7.8 g
GARLIC HERB CROCK POT PORK TENDERLOIN
Easy and delicious Garlic Herb Pork Tenderloin in the Crock Pot that only needs a few simple ingredients and takes 4 hours to cook.
Provided by Melissa Griffiths - Bless this Mess
Categories main dish
Time 4h5m
Number Of Ingredients 9
Steps:
- Remove the pork loin from the packaging and pat it dry with paper towels.
- In a small bowl, combine the butter, garlic, herbs, and pepper. Use a fork to combine well.
- Spread the butter mixture all over the pork loin and then place the pork in the bottom of your slow cooker.
- Cook on high for 4 hours or on low for 5 or until the pork reaches 145 degrees F in the center.
- When the pork is cooked through, remove from the slow cooker. Let the pork rest on a cutting board for 5 minutes.
- After the pork has rested, slice it into rounds and serve right away.
Nutrition Facts : Calories 234 calories, Sugar 0 g, Sodium 539.3 mg, Fat 12.2 g, SaturatedFat 6.7 g, TransFat 0 g, Carbohydrate 0.9 g, Fiber 0.2 g, Protein 28.8 g, Cholesterol 112.9 mg
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
HERB SEARED PORK TENDERLOIN
This is from Bakespace.com, credited to Culinaryalchemist. It truly is my favorite way to prepare tenderloin; then plate the slices on a bed of mixed small leaf greens. Make sure and fix the garlic-infused olive oil at least the day before; prep time does not include this. It never seems to matter if the tenderloin is bigger or smaller. With the help of a meat thermometer to watch the internal temp, it comes out tender and just a bit pink everytime. Leftover oil is good to use for any other dish; just remove the garlic cloves and store as usual.
Provided by Elisabetta47
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 3 or 4 days before (or at least 24-hrs), put oil and garlic in a small jar.
- Cover and let "infuse" at room temperature.
- Combine finely chopped herbs with salt & pepper on a platter.
- Rub tenderloin down with garlic-infused oil.
- Roll tenderloin in herb mixture.
- Cover and refrigerate for 1/2 hour.
- Pre-heat oven to 400°.
- Heat 2 T of olive oil in a skillet over medium-high heat.
- Sear tenderloin on all sides until golden brown.
- Move to a baking dish.
- Cook in oven 10-15 minutes, or until internal temperature reaches 140°.
- Once removed from the oven, it will continue to cook & reach 145-150°.
- Let rest 15 minutes, slice & serve.
Nutrition Facts : Calories 374.6, Fat 26.4, SaturatedFat 5.4, Cholesterol 99.8, Sodium 1819.6, Carbohydrate 2.1, Fiber 0.9, Protein 31.4
GARLIC HERB GRILLED PORK TENDERLOIN
Found online; I love pork tenderloin and here is another great way to prepare it! Lots of flavor and no marinating required.
Provided by AZPARZYCH
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
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 (57 degrees C).
Nutrition Facts : Calories 540.3, Fat 25.7, SaturatedFat 5.9, Cholesterol 221.3, Sodium 1922.6, Carbohydrate 3, Fiber 1, Protein 70.8
SLOW COOKER BACON-HERB WRAPPED PORK TENDERLOIN
This is a 10 minute prep, cook all day, full of flavor one dish meal. "Inspired" & made in a crock pot by Bobby Flay's Bacon-Herb Wrapped Pork Tenderloin recipe found on the Food Network website.
Provided by Larawithoutau
Categories One Dish Meal
Time 6h10m
Yield 1 roast, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pat loin dry. Rub with salt, pepper, garlic & herbs; wrap with bacon. Secure with butcher's twine. Brown loin in oil that has been heated in skillet until seared on each side and bacon is slightly cooked and holds its shape.
- Place wine & water with sliced onion (if using) in crock pot. Place loin on top, cover and cook 6-8 hours on low until cooked through.
- Note: Apple juice can be substituted for the wine with comparable results.
Nutrition Facts : Calories 268.1, Fat 13.5, SaturatedFat 3.6, Cholesterol 103.8, Sodium 146.5, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 32.3
SLOW COOKER HERB CRUSTED PORK TENDERLOIN
This recipe was created for ZWT 8 A French Love Affair Challenge. This is based on recipe#218292 by Dreamgoddess and changed up a little to make it in a slow cooker.
Provided by AZPARZYCH
Categories Pork
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the brown sugar, herbes de Provence, coriander, salt and pepper in a small bowl.
- Rub this mixture evenly onto the tenderloins and place into a slow cooker.
- Set on low and cook for 4-6 hours or until internal temperature of 145 degrees F is reached.
- Removed from slow cooker and let rest 10 minutes before slicing.
- Also removed juices from slow cooker and let cool slightly, they will thicken up like a syrup.
- Slice tenderloin and drizzle with thicken juices.
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