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.
PERFECT PORK TENDERLOIN
My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinate the roast and rub with any seasonings that please your palate! So many people have asked me how long to cook tenderloins if they have "more than one" to cook, I wanted to give a simple response. ANSWER: So long as the tenderloins are NOT touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. Remember, each tenderloin is cooking in its own separate space. EXAMPLE: If cooking three 1-pound tenderloins, cook them only 5-1/5 minutes TOTAL. This makes it a great entree recipe when having a dinner party for 8-12 people, or more. If you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method - Recipe #65987.
Provided by BeachGirl
Categories Pork
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 3
Steps:
- NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according to your individual oven.
- NOTICE: If you have a very old oven that is not well insulated, this recipe may not work for you, as heat retention/residual heat is important to the success of this recipe.
- Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
- Preheat oven to 500 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.
- Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. NOTE:.
- IF YOU HAVE AN OVEN PROBE OR THERMOMETER THAT HAS A WIRE THAT GOES THROUGH THE SIDE OF THE OVEN DOOR, BY ALL MEANS USE IT AND SET THE TEMPERATURE ALARM FOR 140 DEGREES. REMOVE MEAT FROM OVEN WHEN ALARM ALERT GOES OFF (probably before an hour has expired).
- Turn oven OFF and DO NOT open oven door for 45 to 1 hour, OR sooner IF you are using a probe thermometer and it alerts that internal meat temp is at 140 degrees. Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes to redistribute internal juices. Roast should be done, very slightly pink in the center, and very moist.
- After resting 10 minutes, the roast should reach a safe 145-150 degrees.
- NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. According to Sara Moulton on FoodTV, trichinosos is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be much drier). If the center of the meat is not a little pink, it is overcooked!
- VARIATION: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin. Cook tenderloin as instructed above. The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.
ROASTED PORK TENDERLOIN
Steps:
- Preheat the oven to 400 degrees F.
- Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
- In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
- Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
- In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.
BACON-WRAPPED PORK TENDERLOIN
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Lay the bacon onto a rimmed baking sheet lined with a baking rack. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn't begun to brown, about 15 minutes. Remove from the oven and let cool 5 minutes. Raise the oven temperature to 450 degrees F.
- Generously sprinkle the tenderloin with salt and black pepper.
- In a small bowl, stir together the mustard, brown sugar, garlic powder and cayenne. Coat the tenderloin all over with the mixture.
- Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly so they are shingled.
- Place the tenderloin on the baking rack and roast until 130 degrees F at the thickest point, about 17 minutes. Let rest 5 minutes, then transfer to a cutting board using a long offset spatula and tongs. Slice into 1-inch-thick rounds and serve.
EASY CROCK POT PORK TENDERLOIN ROAST
This is the most delicious and easy crock pot meal. It's great to just throw the ingredients into the crock pot in the morning, then I just serve with rice or egg noodles and a veggie and salad and my family loves it. It's nice for my family as there are just the three of us so we get two meals out of it.
Provided by janice brady
Categories Pork
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put pork tenderloin in crock pot.
- Add the soup.
- Add the water.
- Add dash pepper.
- Put sliced onion on top of roast.
- Cook on high for approximately 5-6 hours or until tender.
Nutrition Facts : Calories 279.8, Fat 8, SaturatedFat 2.7, Cholesterol 147.6, Sodium 120.3, Carbohydrate 1.7, Fiber 0.3, Sugar 0.8, Protein 47.1
BBQ PORK TENDERLOIN
Pork no longer needs to be massacred with cooking - I know it is a hard habit to break if this is how you were brought up but pork today is perfectly safe to eat slightly pink and it is so juicy, Try it - not blood rare but just a light pink. This is a very tasty recipe.
Provided by Bergy
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the ingredients (except pork), whisk well.
- Pour over the loin in a zip lock plastic bag or glass bowl.
- Marinade in the fridge for at least 2 hours.
- Remove loin from marinade, save marinade.
- Cook 6 inches from high heat source for about 15 minutes turning frequently and basting with the marinade The outside should be nicely browned and the inside just a slight pink color Rest for 5 minutes and slice into 1/2-inch slices.
- Heat any remaining marinade and serve over the pork.
Nutrition Facts : Calories 211.1, Fat 6.9, SaturatedFat 1.7, Cholesterol 73.8, Sodium 110.8, Carbohydrate 12.3, Fiber 0.2, Sugar 10, Protein 23.8
FRIED BREADED PORK TENDERLOIN
I am NOT a big pork fan, but I do like pork tenderloin - it's "the other white meat" very low in fat content (hate fatty meats!) The rosemary makes this absolutely heavenly. Got it out of my old Good Housekeeping cookbook. (my newlywed bible)I like to make my twice-baked potatoes with this,and some broccoli or asparagus(when it's cheap)
Provided by HEP MEP
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut pork tenderloin into 1/2 inch slices.
- Pound to about 1/4 inches.
- thickness.
- Should be about 12 slices.
- In a pie plate,or medium bowl,beat egg with 4 tsps.
- of water,salt,rosemary,and pepper.
- Place bread crumbs on wax paper.
- With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.
- Repeat until each piece is coated twice.
- Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.
- Keep warm until all pieces are done.
Nutrition Facts : Calories 308.4, Fat 16.7, SaturatedFat 3.4, Cholesterol 148.3, Sodium 518.7, Carbohydrate 14.8, Fiber 0.9, Sugar 1.4, Protein 23.4
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