Garlic Pork Tenderloin Food

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GARLIC PORK TENDERLOIN WITH MUSHROOM GRAVY



Garlic Pork Tenderloin with Mushroom Gravy image

One of my family's favorites. If you aren't a garlic fan, pass on this one. A diet breaker, but worth it. Pork tenderloin are often sold 2 to a bag, so they are perfect for this dish. Serve extra gravy with mashed potatoes.

Provided by Karma Hunt

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

kosher salt to taste
ground black pepper to taste
2 (1 pound) pork tenderloins
¾ cup butter
6 cloves garlic, minced
1 (16 ounce) can sliced mushrooms, drained
1 tablespoon balsamic vinegar
1 (14 ounce) can chicken broth, or as needed
¼ cup all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.
  • Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
  • Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.
  • Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
  • Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.

Nutrition Facts : Calories 384.3 calories, Carbohydrate 9.6 g, Cholesterol 128.1 mg, Fat 27 g, Fiber 2 g, Protein 26.1 g, SaturatedFat 15.8 g, Sodium 912.7 mg, Sugar 2.2 g

PORK TENDERLOIN WITH HONEY GARLIC SAUCE



Pork Tenderloin with Honey Garlic Sauce image

Recipe VIDEO above. Tender, succulent pork fillet seasoned with a rub, seared until golden then baked in a Honey Garlic Sauce until sticky on the outside and juicy on the inside. Simply incredible! (And really, it's SIMPLE!)

Provided by Nagi

Categories     Mains

Time 35m

Number Of Ingredients 10

2 pork tenderloin ((pork fillet), 500g/1lb each (Note 1))
1 1/2 tbsp olive oil ((or butter))
3 garlic cloves (, very finely chopped)
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
3 tbsp cider vinegar ((Note 2))
1 1/2 tbsp soy sauce, light or all purpose ((Note 2))
1/2 cup honey ((or maple syrup))

Steps:

  • Preheat oven to 180C/350F.
  • Mix Sauce ingredients together.
  • Mix Rub ingredients then sprinkle over the pork.
  • Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
  • When pork is almost seared, push to the side, add garlic and cook until golden.
  • Pour sauce in. Turn pork once, then immediately transfer to the oven.
  • Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
  • Remove pork onto plate, cover loosely with foil and rest 5 minutes.
  • Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
  • Remove from stove, put pork in and turn to coat in sauce.
  • Cut pork into thick slices and serve with sauce!

Nutrition Facts : Calories 360 kcal, Carbohydrate 29 g, Protein 38 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 127 mg, Sodium 661 mg, Sugar 28 g, ServingSize 1 serving

THE BEST GARLIC BAKED PORK TENDERLOIN RECIPE EVER



The Best Garlic Baked Pork Tenderloin Recipe Ever image

The Best Garlic Baked Pork Tenderloin recipe - delicious easy melt in your mouth tender pork tenderloin baked to perfection in a buttery garlic sauce.

Provided by Courtney O'Dell

Categories     Main Dishes

Time 35m

Number Of Ingredients 11

2 tbsp extra virgin olive oil
1 tbsp celtic sea salt and fresh cracked pepper
2 lb pork tenderloin, optional: pre-marinate pork before cooking
4 tbsp butter, sliced into 4-6 pats
2 tbsp diced garlic
1 tsp dried basil*
1 tsp dried oregano*
1 tsp dried thyme*
1 tsp dried parsley*
1/2 tsp dried sage*
*OR 2 tbsp Italian Herb Seasoning Blend

Steps:

  • Preheat oven to 350 degrees.
  • Line baking sheet with aluminum foil.
  • In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
  • Generously season meat with salt and pepper.
  • In a large pan, heat oil until shimmery.
  • Add to pan, and cook on all sides until dark golden brown.
  • Transfer to baking sheet.
  • Generously coat with herb mix.
  • Place pats of butter on top of the pork.
  • Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.)
  • When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
  • Slice against the grain and serve immediately.
  • To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
  • To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
  • To reheat, let thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.

Nutrition Facts : Calories 279 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 107 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 33 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 3 oz, Sodium 438 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

GARLIC PORK TENDERLOIN



Garlic Pork Tenderloin image

A recipe from Penzeys. . .the photo in their catalog looks amazing. It makes a nice sauce too. They recommend serving it over pasta or rice with a side of steamed broccoli. Feel free to use canned or fresh tomatoes.

Provided by januarybride

Categories     Pork

Time 1h25m

Yield 2 tenderloins, 6-8 serving(s)

Number Of Ingredients 11

3 lbs pork tenderloin
8 ounces fresh button mushrooms, sliced
1 cup tomatoes, peeled and roughly chopped
1 medium yellow onion, diced
2 tablespoons flour
2 tablespoons butter
1 tablespoon vegetable oil
2 teaspoons lemon pepper
6 minced garlic cloves
2 cups chicken stock
2 -4 tablespoons cream

Steps:

  • Preheat oven to 350 degrees.
  • Melt the butter and oil in a large, oven safe pan with a lid.
  • Season the pork by rubbing it with the lemon pepper and half of the garlic and then rolling it in flour.
  • Brown the pork on all sides over medium heat; this should take roughly 10 minutes. Remove the pork to a plate.
  • Add the onions and mushrooms to the pan and brown for 5 minutes, then add tomatoes and stir to coat everything. Add the remaining garlic and the chicken stock. Stir well and then place the pork on top.
  • Cover the pan and return to the oven for 45 - 60 minutes until the pork is done.
  • Remove the pork from the pan, and add the cream to lightly thicken the sauce.
  • Let the pork rest for approx 7 minutes, then slice and serve atop rice or noodles and pour some sauce over the top of the pork.

Nutrition Facts : Calories 441.2, Fat 21.1, SaturatedFat 8.2, Cholesterol 167.8, Sodium 259, Carbohydrate 10.2, Fiber 1.1, Sugar 3.5, Protein 50.8

ROASTED PORK TENDERLOIN WITH GARLIC



Roasted Pork Tenderloin With Garlic image

This pork loin is very easy to make and comes out delicious and juicy every time. It's a real crowd-pleaser, especially served with mashed potatoes.

Provided by LadyBell

Categories     Pork

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 7

3 lbs pork loin
2 tablespoons chopped garlic
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter
1 small chopped onion
1/4 cup olive oil

Steps:

  • Heat oven to 350°F.
  • Melt butter in roasting pan and sauté onion.
  • Combine remaining ingredients in a small bowl.
  • Rub over loin.
  • Place loin on onions in roasting pan.
  • Roast until center reaches 160°F.
  • Serve.

PORK TENDERLOIN MARINATED IN GARLIC, LEMON AND OREGANO WITH GREEK SALAD



Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad image

Provided by Bobby Flay

Time 1h50m

Yield 4 servings

Number Of Ingredients 18

4 cloves garlic, chopped
1 lemon, zested and juiced
2 tablespoons chopped oregano leaves, plus more for garnish
1/2 cup canola oil
1 1/2 pounds pork tenderloin
Salt and freshly ground black pepper
1 head radicchio, cut into quarters
2 beefsteak tomatoes, cut into wedges
1/4 cup red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon anchovy paste
Honey
1/2 cup extra-virgin olive oil
2 cups baby arugula
1 English cucumber, cut into big hunks
1 cup pitted kalamata olives
1 tablespoon capers
1/4 pound Greek feta, crumbled

Steps:

  • Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
  • Heat a grill to high. Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness. Brush the radicchio and tomatoes with oil and grill until lightly charred. Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing. Remove the radicchio and tomatoes from grill and set aside to cool slightly.
  • Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine. Transfer to a platter and top with feta and pork slices. Garnish with fresh oregano and serve.

ROASTED PORK TENDERLOIN WITH FENNEL AND GARLIC



Roasted Pork Tenderloin with Fennel and Garlic image

Pork and fennel are a distinctive Italian pairing of sweet and mild. Roasted side by side on a single baking sheet, they get deliciously caramelized.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 6

12 garlic cloves, peeled
3 pounds fennel bulbs (3 to 4), fronds and stalks removed, bulbs cored and cut into eighths
3 tablespoons olive oil
Coarse salt and ground pepper
2 pork tenderloins (about 1 pound each)
1/2 teaspoon dried oregano

Steps:

  • Preheat oven to 475 degrees. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
  • Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145 degrees.
  • Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.

Nutrition Facts : Calories 442 g, Fat 18 g, Fiber 7 g, Protein 49 g

GARLIC PORK LOIN



Garlic Pork Loin image

Make and share this Garlic Pork Loin recipe from Food.com.

Provided by Parsley

Categories     Pork

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 -3 lbs boneless pork loin
5 garlic cloves, crushed
1/4 cup cider vinegar
2 tablespoons brown sugar
1/3 cup honey
1 (15 ounce) can tomato sauce
1/4 cup low sodium soy sauce
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine garlic, cider vinegar, brown sugar, honey, tomato sauce, soy sauce and pepper.
  • Add pork loin and marinate for 8 hours, turning meat several times while marinating.
  • Place pork and marinade in a roasting pan and roast at 350°F for about 60-90 minutes (basting with sauce occasionally), or until pork is done.

Nutrition Facts : Calories 408.4, Fat 19.2, SaturatedFat 6.6, Cholesterol 95.2, Sodium 807.5, Carbohydrate 27.1, Fiber 1.3, Sugar 23.2, Protein 31.6

GRILLED GARLIC LIME PORK TENDERLOIN



Grilled Garlic Lime Pork Tenderloin image

Categories     Pork     Kid-Friendly     Fall     Gourmet     Small Plates

Yield Serves 6

Number Of Ingredients 17

For the marinade:
6 large garlic cloves, chopped
2 tablespoons soy sauce
2 tablespoons grated fresh gingerroot
2 teaspoons Dijon mustard
1/3 cup fresh lime juice
1/2 cup olive oil
cayenne to taste
4 pork tenderloins (about 3/4 pound each), trimmed
Accompaniment: jalapeño onion marmalade
For the marmelade:
1 1/4 pounds red or yellow onions, chopped fine (about 4 cups)
3 tablespoons olive oil
2 fresh jalapeño chilies, seeded and minced (wear rubber gloves)
2 tablespoons honey or sugar
3 to 4 tablespoons red-wine vinegar
1/4 cup water

Steps:

  • To make marinade:
  • In a blender or small food processor blend marinade ingredients with salt and pepper to taste.
  • In a large sealable plastic bag combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.
  • Prepare grill.
  • Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, turning every 5 minutes, until a meat thermometer registers 160°F., 15 to 20 minutes.
  • Transfer meat to a cutting board and let stand 5 minutes before slicing.
  • Serve pork with onion marmalade.
  • To make the jalapeno onion marmelade:
  • In a large heavy skillet cook onions in oil with salt and pepper to taste over moderate heat, stirring, until softened. Add jalapeños and cook, stirring, 1 minute. Add honey or sugar and cook, stirring, 1 minute. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes. Season marmalade with salt and pepper. Marmalade may be made 2 days ahead and chilled, covered. Reheat marmalade before serving.

GARLIC HERB GRILLED PORK TENDERLOIN



Garlic Herb Grilled Pork Tenderloin image

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

3 pounds pork tenderloin
¼ cup olive oil
3 cloves garlic, chopped
½ teaspoon chopped fresh thyme
½ tablespoon chopped fresh rosemary
1 tablespoon salt
2 tablespoons ground black pepper

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

SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS



Sheet Pan Roasted Garlic-Balsamic Pork Tenderloin with Potatoes and Carrots image

Provided by Christy Vega

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1/2 cup olive oil, plus more for greasing (or use nonstick cooking spray)
2 pounds pork tenderloins
1/4 cup plus 2 tablespoons balsamic vinegar
2 tablespoons honey
1 whole head garlic, minced
1 onion, minced
1/4 cup fresh rosemary leaves, minced
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds baby potatoes, halved or quartered
1 pound carrots, cut into 1/2-inch-thick sticks

Steps:

  • Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
  • Place the tenderloins in the center of the prepared pan and set aside.
  • Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
  • Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
  • While the pork is resting, heat the remaining marinade in the small saucepan.
  • Slice the pork and drizzle with the warm marinade.

LEMON-GARLIC PORK TENDERLOIN



Lemon-Garlic Pork Tenderloin image

I enjoy grilling, so I worked hard to develop marinades and sauces to accompany the meats. This blend of tangy lemon and savory garlic mixes perfectly with pork.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons canola oil
1-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
3 garlic cloves, minced
1-1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 pork tenderloin (3/4 pound)

Steps:

  • In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts :

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Place remaining 2 tablespoons butter, chopped garlic, parsley and Parmesan in small sauce pan. Melt butter and stir well over medium heat. Turn off heat when sauce is combined. If there are any pan juices, add up to a few tablespoons to sauce. Slice tenderloin and spread Parmesan Garlic sauce over. Serve immediately.
From thewellseasonedmom.com


GARLIC PORK TENDERLOIN | INDIANA KITCHEN RECIPES
Preheat oven to 425 degrees F. Season all sides of the Indiana Kitchen pork tenderloin with Italian seasoning, salt and pepper. Heat olive oil in a large heavy-bottomed skillet, such as cast iron, over high heat. Add tenderloin to the skillet (or oven-safe pan) and sear for 2-3 minutes on each side. Move the skillet to the oven and bake for 15 ...
From indianakitchen.com


BAKED GARLIC PORK TENDERLOIN - BUTCHERBOX.CA
Step 3. In a large skillet heat oil until shimmery, add tenderloin to pan and cook on all sides until dark golden brown, move to baking sheet. Generously coat tenderloin with herb mixture and place pats of butter on top of tenderloin. Wrap in foil, bake until internal temperature of pork is 150 F at the widest part of the tenderloin (about 20 ...
From butcherbox.ca


INSTANT POT GARLIC PORK TENDERLOIN - TASTE OF THE FRONTIER
Combine garlic, black pepper & brown sugar & rub on the tenderloin. Add broth, honey, balsamic vinegar, Worcestershire sauce in Instant Pot & whisk to combine. Add the seasoned tenderloins to the pot. Cover, set to seal & cook on manual pressure for 14 minutes. Quick release & remove from pot.
From kleinworthco.com


GARLIC HERB PORK TENDERLOIN RECIPE - I WASH YOU DRY
Preheat oven to 425 degrees F. Slather the pork tenderloins with the dijon mustard, coating completely. Season with the garlic, thyme, rosemary, salt and pepper all over. Heat oil in a large cast iron (or oven safe skillet) over medium-high heat. Sear the pork tenderloins on all sides, until nicely browned.
From iwashyoudry.com


DIJON GARLIC PORK TENDERLOIN & VEGGIES - CAFE DELITES
Instructions. Preheat oven to 220°C | 440°F. Heat 1 tablespoon of oil in a large skillet (12-14 inch) or pan over medium-high heat. When skillet is hot, add in the potatoes. Sprinkle with salt and pepper, and fry for 6 minutes, stirring occasionally, until crisp on the edges.
From cafedelites.com


A MELT-IN-YOUR-MOUTH LEMON GARLIC PORK TENDERLOIN RECIPE
1 tsp thyme, fresh or dry. Put the pork tenderloin, garlic, lemon juice, 2 tbsp. olive oil, salt, pepper, rosemary, and thyme in a Ziploc bag. Put the bag in the fridge and let the pork marinate overnight or for a minimum of 2 hours. Pour 1 tbsp. olive oil into a skillet on medium heat. Place pork tenderloin in the skillet and sear on all sides.
From uscitrus.com


PORK TENDERLOIN RECIPES: 8 BEST PORK TENDERLOIN RECIPES IDEAS FOR ...
Try this puff wrapped pork tenderloin recipe if you're looking for the perfect holiday main course. We encourage you to double the recipe and bake two pork tenderloins at the same time on the same sheet pan. The best-baked pork tenderloin recipe ever! Cooking time: 40 min View recipe >>. 5 of 8 eatwell101.com.
From eatwell101.com


PORK TENDERLOIN MARINADE RECIPE - SAVORY NOTHINGS
1. Start by placing all of the marinade ingredients in a large measuring jug. Whisk well until everything is evenly combined. 2. Trim any visible fat off your tenderloin, then place it in a large zip-top bag together with the rosemary sprig. Pour the marinade on top. combine marinade. pour over pork. 3.
From savorynothings.com


GARLIC AND ROSEMARY BAKED PORK TENDERLOIN - THE SEASONED MOM
Place butter, garlic, and rosemary in the skillet around the tenderloin. Transfer the skillet to the oven, uncovered, and bake until a thermometer inserted in the thickest portion of the meat registers 140°F - 145°F, about 8-13 minutes. Baste with the butter mixture and pan juices.
From theseasonedmom.com


10 BEST SLOW COOKER GARLIC PORK TENDERLOIN RECIPES | YUMMLY
Instant Pot Garlic Pork Tenderloin and Mashed Potatoes 365 Days of Slow Cooking. butter, cornstarch, pepper, kosher salt, water, olive oil, cold water and 5 more.
From yummly.com


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