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.
HERB CRUSTED PORK TENDERLOIN
Pork tenderloin rubbed in herbs and baked until juicy & tender!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pork
Time 38m
Number Of Ingredients 9
Steps:
- Preheat oven to 400° F. Line a baking sheet with foil.
- Combine Dijon mustard, 1 tablespoon olive oil, and soy sauce in a small bowl. Brush over the pork.
- Combine fresh herbs, salt, and pepper in a small bowl. Sprinkle over the pork (or roll the pork in the mixture).
- Heat 1 tablespoon olive oil in a skillet over medium heat and brown pork, about 2 minutes per side.
- Place pork on a baking sheet and roast 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
- Allow to rest for at least 5 minutes before slicing.
Nutrition Facts : Calories 135 kcal, Carbohydrate 1 g, Protein 16 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 49 mg, Sodium 318 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PORK TENDERLOIN WITH DRESSING AND PAN GRAVY
Dressings (a.k.a. stuffings) are super-simple to make and don't need to be reserved just for the holidays. They're perfect any time of year and easy to make. This easy combo of roasted pork tenderloin, pan gravy and a quick dressing makes for a special dinner or date-night meal (with leftovers) that's ready in under an hour.
Provided by Jet Tila
Categories main-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 21
Steps:
- For the dressing: Preheat the oven to 350 degrees F.
- Melt 4 tablespoons of the butter in a large ovenproof skillet over medium-high heat. Continue to cook until the butter begins to bubble and smoke. Add the onion and celery and cook, stirring, until softened, 1 to 2 minutes. Add the bread cubes and poultry seasoning to the skillet and stir and fold the bread to toast it, 3 to 4 minutes. The bread should start to brown and should smell amazing.
- Turn off the heat and drizzle in about 1 cup of the broth and fold it into the bread. Drizzle in enough more broth to moisten the dressing but not make it soggy. Taste and season with salt and pepper as needed. Once you're happy with the flavors, stir in the parsley and thyme.
- Dot the top of the dressing with the remaining 2 tablespoons butter. Cover the skillet with foil and bake for 20 minutes. Uncover and continue to bake until browned, about 10 minutes longer.
- For the pork: Preheat the oven to 350 degrees F. Sprinkle the tenderloin with the thyme, rosemary, salt and pepper. Press the seasonings firmly onto the pork.
- Heat a large cast-iron skillet or other ovenproof sauté pan over medium-high heat. Swirl in the oil. When the first wisp of white smoke appears, add the pork and sear until golden brown on all sides, about 8 minutes total.
- Transfer the skillet to the oven. Roast for 5 minutes, then flip the pork and return the skillet to the oven. Roast until an instant-read thermometer inserted into the thickest portion of the pork reaches 135 degrees F. Remove from the oven, transfer the pork to a cutting board and tent loosely with foil. Let rest until the internal temperature reaches 140 degrees F for a nice medium, 8 to 10 minutes. (If you want the pork a little more well done, remove from the oven at 140 degrees F and let rest until 145 degrees F.)
- For the quick gravy: Place the hot pan the pork cooked in back over medium-high heat. Toss in the butter and shallot and cook, stirring frequently, until the shallot is light brown and fragrant, 2 to 3 minutes. Stir in the flour, scraping any browned bits from the bottom of the pan. Stir for another minute, making a rough roux. Slowly stir in the cold broth. Bring to a boil, then reduce the heat so the gravy just simmers. Cook for about 1 minute, stirring constantly. Stir in the soy sauce and salt and pepper to taste. Finish by stirring in the cream.
- Slice the pork and serve it with the dressing and gravy, and garnish with chopped parsley.
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
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 CRUSTED PORK TENDERLOINS
Herbes de Provence lends a unique delicious flavor to these tenderloins. You can substitute Italian seasoning for the herbes de Provence if you wish. From Southern Living December 2006.
Provided by Dreamgoddess
Categories Pork
Time 50m
Yield 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 in a zip lock bag.
- Chill for 2-4 hours.
- Preheat oven to 450 degrees.
- Place the tenderloins on a rack in a greased pan.
- Bake for 10 minutes, then reduce the heat to 350 degrees.
- Bake an additional 20-30 minutes or until a meat thermometer registers 155 degrees.
- Remove from oven and let stand 10 minutes before serving.
Nutrition Facts : Calories 95, Fat 2, SaturatedFat 0.7, Cholesterol 36.9, Sodium 322.2, Carbohydrate 6.9, Fiber 0.1, Sugar 6.7, Protein 11.8
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.
HERB CRUSTED PORK TENDERLOIN
Make and share this Herb Crusted Pork Tenderloin recipe from Food.com.
Provided by Marie
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Stir together first five ingredients.
- Brush tenderloin with olive oil and roll in the crumb mixture until completely covered.
- Roast at 425° for about 25 minutes or until meat thermometer reads 160.
- Rest 10 minutes before slicing.
Nutrition Facts : Calories 251, Fat 8.6, SaturatedFat 2.4, Cholesterol 109.4, Sodium 527.3, Carbohydrate 5.4, Fiber 0.5, Sugar 0.5, Protein 35.8
PAN-ROASTED PORK TENDERLOIN WITH HERB-AND-MUSTARD CRUST
I developed this recipe based on what I had on hand: rosemary fresh from the pot on my balcony, a Niman Ranch pork tenderloin, and a brand-new jar of dijon mustard. The result is an incredibly flavorful, relatively quick dinner that is also pretty low in fat (you could use a nonstick pan and less oil for even lighter results, though the searing will not be as good). Great with mashed potatoes and steamed veggies for a simple weeknight meal that's fit for guests.
Provided by Tracy K
Categories Pork
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Rinse tenderloin and pat dry.
- Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers.
- Use about half the garlic.
- In a mortar& pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp.
- salt to form a paste.
- Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly.
- Sprinkle the pork tenderloin with salt and fresh ground black pepper.
- Rub dijon mustard all over surface of the meat.
- Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
- Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot.
- Add oil, allow oil to get quite hot, just before the smoking point.
- Add the tenderloin to the pan.
- DO NOT TOUCH IT FOR AT LEAST TWO MINUTES!
- Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
- Some of the coating will adhere to the pan, that's OK.
- Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
- Allow meat to rest, covered, for about ten minutes before slicing and serving.
- You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.
HERB ROASTED PORK
Herb-rubbed roasted pork loin with a sweet, tangy glaze.
Provided by WENDEE_H
Categories Meat and Poultry Recipes Pork
Time 3h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
- Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
- Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 13.9 g, Cholesterol 137.8 mg, Fat 24.6 g, Fiber 0.1 g, Protein 45.8 g, SaturatedFat 9 g, Sodium 470.4 mg, Sugar 12.6 g
BRAISED PORK (TENDERLOIN) WITH MUSHROOMS
This is an outstanding recipe I found in Cooking with Herb Scents Cookbook many years ago. It smells wonderful while cooking and is very nice for company or a special occasion.
Provided by kitchendiva
Categories Pork
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- Lightly grease 1 1/2-quart casserole.
- Cut pork into 2 x 1/2 inch strips, cutting at right angle to the grain of meat.
- Dredge meat in seasoned flour.
- Heat oil in large frying pan over medium-high heat.
- Add meat and cook until well browned.
- Remove meat to prepared casserole.
- Cook mushrooms in same frying pan, adding another tablespoon of oil if necessary.
- When browned, transfer to the casserole.
- Add chicken broth and wine to frying pan.
- Scrape up any remaining bits of meat.
- Add summer savory and onion.
- Simmer for about 2 minutes, then pour over meat and mushrooms.
- Cover and bake for about 45 minutes, or until meat is very tender.
- Serve with hot cooked rice or noodles.
Nutrition Facts : Calories 681.9, Fat 39.3, SaturatedFat 12.1, Cholesterol 136.1, Sodium 870.3, Carbohydrate 26.5, Fiber 1.3, Sugar 1.4, Protein 50.5
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