Herb Marinated Pork Tenderloin Food

HERB-MARINATED LOIN OF PORK (TENDERLOINS ) INA GARTEN B2B

Steps:

• Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a 1 gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze the air out of the bag. Marinate in the refrigerator overnight, or at least 3 hours. (an idea is to put the bag in a bowl, just in case).
• When you're ready to cook, preheat the grill. Be sure to brush the grill with some oil to prevent the pork from sticking. Remove the tenderloins from the marinade and discard the marinade but leave herbs clinging to meat.
• Sprinkle generously with salt and pepper, then grill, turning a few times to brown on all sides, for15-25 minutes-until the meat registers about 137 degrees at the thickest part.
• Transfer the tenderloins to a platter and cover tightly with aluminum foil. LET REST FOR AT LEAST 10 MINUTES. Carve in 1/2 inch thick diagonal slices. The thickest part will be pink; this is just fine. The thinnest parts will be well done(allows something for every taste). Season with salt and pepper if needed. Serve warm or at room temperature with the juices that collect on the platter.

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-ROASTED PORK TENDERLOIN

Steps:

• Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.
• Prick pork with a fork, and place in marinade, turning to coat.
• Cover dish, or seal bag; Chill 2 hours.
• Remove from marinade, discarding marinade.
• Place pork on a rack in a roasting pan.
• Bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees.

ROASTED PORK TENDERLOIN WITH LEMON-HERB MARINADE

Steps:

• 1. Rinse pork tenderloin and pat dry. Using a small sharp knife, cut away sinew ( this is also called silver skin) from pork. If left on, this will shrink the meat and make it tough.
• 2. In a large Ziploc bag, combine olive oil, lemon juice, zest, garlic, sage, poultry seasoning, onion powder, and salt. Add tenderloin to bag and coat with the marinade. Squeeze out all the air and seal. Marinate in the refrigerator 2 to 4 hours.
• 3. Remove tenderloin from bag and discard marinade. Blot with paper towel. Sprinkle salt and pepper all over.
• 4. Preheat oven to 400 degrees. Heat 2 tablespoons oil in a large oven-proof sauté pan over medium-high heat. Brown tenderloin in oil on all four sides. Place in the oven and roast for 20 minutes, or until internal temp is 145 degrees. Transfer to serving plate, cover loosely with foil, and let rest for 10 minutes.
• 5. While meat is resting, make a pan sauce. Discard oil from pan, reserving 1 tablespoon. Heat pan over medium high heat. Add 1 cup low sodium chicken stock. Bring to a boil, stirring with a wire whisk to loosen up all the brown bits from the bottom of the pan.Reduce heat to medium. Combine 1 teaspoon cornstarch with 1 teaspoon cold water. Whisk cornstarch mixture into sauce and cook until thickened. Spoon sauce over sliced pork roast.

HERB-MARINATED TENDERLOIN

Steps:

• Cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits. Wrap the thyme sprigs around the fillet. Store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours.
• Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper.
• Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.

BEST MARINATED PORK TENDERLOIN

Steps:

• Place pork tenderloin in large ziploc bag.
• Peel and lightly crush garlic.
• Add garlic and ginger to bag.
• Whisk together soy sauce, olive oil and brown sugar in medium mixing bowl.
• Pour over pork tenderloin.
• Marinate in ziploc bag in fridge for up to 3 days.
• (3 days= the most tender pork you've ever had) Remove from bag and discard marinade.
• Grill on BBQ or broil in oven until medium (about 15 minutes).
• Very dark and tasty with a light pink centre.
• Great over rice or with baked potatoes and grilled asparagus.