ROSEMARY HONEY MUSTARD PORK TENDERLOIN
Pan seared pork tenderloin covered in a sweet and savory rosemary honey mustard glaze and roasted to perfection. Served with a wine pan sauce.
Provided by Natalie
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees with the rack in the middle. In a small bowl, combine the dijon mustard, honey and rosemary. Stir to combine, set aside.
- Preheat an oven safe skillet over high heat. While it is heating up, pat pork loin dry with a paper towel and season generously with salt and pepper on all sides. When the skillet is hot, sear the pork loin on all sides until golden brown, about 3 minutes per side. Top with the rosemary honey mustard mixture and spread evenly to coat the pork loin, but reserve 1 tablespoon of the mixture for the pan sauce.
- Transfer the pork loin in the oven safe skillet to the oven to finish cooking. Cook until the meat is 145 degrees, about 15 minutes. Remove from the oven and allow to rest for a few minutes.
- While the meat is resting, make the pan sauce in a skillet over high heat. Combine the wine, apple cider vinegar, 1 tablespoon of the rosemary honey mustard mixture. Stir to combine and cook until it has reduced by half. Give it a taste, and add more honey to the sauce if desired.
- Slice the pork loin into 1/2" thick slices, and top with the pan sauce.
Nutrition Facts : Calories 293 kcal, Fat 7.7 g, Carbohydrate 20.5 g, Fiber 1 g, Protein 25.1 g, ServingSize 1 serving
GLAZED ROSEMARY PORK
A honey-rosemary glaze delicately seasons pork tenderloin in this delightful entree. As elegant as it is easy, the main course is ideal for weekend dinner parties and weeknight suppers alike. -Barbara Sistrunk, Fultondale, Alabama
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Whisk together first 7 ingredients. Cut tenderloins crosswise into 1-in. slices; pound each with a meat mallet to 1/2-in. thickness., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. In batches, cook pork until a thermometer reads 145°, 3-4 minutes per side. Remove from pan., In same skillet, heat remaining oil over medium heat; saute garlic until tender, about 1 minute. Stir in broth mixture; bring to a boil, stirring to loosen browned bits from pan. Add pork, turning to coat; heat through.
Nutrition Facts : Calories 255 calories, Fat 10g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 194mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
ORANGE-AND-HONEY GLAZED PORK CHOPS
Marinating in an orange-rosemary mixture before going under the broiler makes these bone-in pork chops sweet-and-savory.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a bowl, whisk together orange zest and juice, vinegar, honey, and 1/4 teaspoon pepper. Place pork, orange wedges, and rosemary in a shallow dish or zip-top bag and coat with marinade. Refrigerate pork at least 2 hours or up to overnight.
- Remove pork, orange wedges, and rosemary from marinade; transfer pork and oranges to a wire rack set on a foil-lined rimmed baking sheet. Season pork with salt and pepper. Transfer marinade to a small saucepan, simmer over medium until reduced by half, about 5 minutes.
- Heat broiler, with rack in upper third of oven. Broil pork and oranges 3 minutes, then flip pork, brush with reduced marinade, and add rosemary. Broil until pork is lightly charred and cooked through, 5 to 7 minutes. Brush with more reduced marinade and serve.
ROSEMARY-APRICOT PORK TENDERLOIN
You'll be surprised at how quickly this dish comes together for an easy weeknight meal. And with very little effort, you'll have tender and juicy meat that begs to be added to a salad or sandwich the next day. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt and pepper; brush over pork., In a large cast-iron or other ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425° for 15 minutes., In a small bowl, combine the glaze ingredients; brush over pork. Bake until a thermometer reads 160°, basting occasionally with pan juices, 10-15 minutes longer. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 280 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 357mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein.
PORK MEDALLIONS WITH BALSAMIC-HONEY GLAZE
Make and share this Pork Medallions With Balsamic-Honey Glaze recipe from Food.com.
Provided by sweetmess76
Categories Pork
Time 20m
Yield 2 Tenderloins, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
- For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
- Pour the glaze over the slices and turn them to coat.
- Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.
- To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.
Nutrition Facts : Calories 237.7, Fat 14.3, SaturatedFat 1.4, Sodium 2121, Carbohydrate 24, Fiber 6.3, Sugar 14.6, Protein 8.4
PORK CHOPS WITH HONEY-BALSAMIC GLAZE
My husband loves pork chops, so I try to find new ways to use them. He calls this version "restaurant quality!" -Nicole Clayton, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.
Nutrition Facts : Calories 715 calories, Fat 41g fat (17g saturated fat), Cholesterol 169mg cholesterol, Sodium 557mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 1g fiber), Protein 46g protein.
ROAST PORK LOIN WITH APPLE ROSEMARY GLAZE ( OLIVE GARDEN )
This is from the Olive Garden website. It's super-easy and yummy. The sweet glaze goes over big with my kids.
Provided by LA286570
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For the porkloin:.
- Preheat oven to 375°F.
- Rub outside of porkloin with olive oil and sprinkle lightly with salt and black pepper.
- Place pork on a baking rack with a sheet pan underneath and put it oven.
- Roast for approximately 45 minutes or until the internal temperature reaches 165°F.
- Let pork rest for five minutes before slicing.
- For the glaze:.
- In a saucepan combine apple juice, rosemary and sugar.
- In a separate cup mix cornstarch and water.
- Bring apple juice mixture to a boil and whisk in cornstarch mixture to thicken. Remove from heat.
- Spoon glaze over sliced pork loin to finish.
Nutrition Facts : Calories 616.3, Fat 35.3, SaturatedFat 11.5, Cholesterol 136.1, Sodium 98.7, Carbohydrate 27.1, Fiber 0.2, Sugar 22.6, Protein 45.2
ORANGE ROSEMARY PORK CHOP
Make and share this Orange Rosemary Pork Chop recipe from Food.com.
Provided by gailanng
Categories Pork
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Season pork chops with rosemary, salt and pepper.
- Heat oil in large skillet over medium-high heat.
- Add chops and cook until browned and cooked through, about 5 minutres per side.
- Remove to a serving platter and cover to keep warm.
- Add onion and garlic to the pan; saute until soft.
- Add broth and orange juice, scraping to remove any browned bits from the bottom of the pan.
- Boil until liquid is reduced by half, about 3 minutes.
- Pour over pork chops and serve over rice.
Nutrition Facts : Calories 744.8, Fat 39.6, SaturatedFat 11, Cholesterol 247.9, Sodium 594.5, Carbohydrate 11.2, Fiber 2.2, Sugar 7.4, Protein 81.6
APRICOT-ROSEMARY GLAZED PORK LOIN
This takes only 10 minutes to prepare for the oven. It looks awesome when removed from the oven. The meat is very tender and the sauce provides a hint of orange and rosemary. The recipe is courtesy of Betty Crocker.
Provided by PaulaG
Categories Pork
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Remove any excess fat from the roast.
- Place roast in a 13x9-inch baking dish that has been sprayed with non-stick cooking spray.
- Sprinkle with salt and pepper.
- In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.
- When thickened, spoon 1/4 cup mixture onto pork reserving remainder.
- Insert meat thermometer so tip is in center of thickest part of pork.
- Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the thermometer reads 155°F.
- Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160°F.
- Cut roast into slices.
- Heat the reserved apricot mixture and serve with roast.
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