OVEN ROASTED PORK FILLET
Tender pork fillets are pan-seared then oven roasted and topped with an almond-garlic pesto sauce.
Provided by ashepherd
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Trim off any gristle from the pork fillets, cut them in half crosswise and season with salt and pepper. Heat 1 tablespoon of the oil in a frying pan and fry the meat for 2 to 3 minutes until browned on all sides. Transfer to a roasting dish and cook in a preheated oven for 15 minutes, until cooked through. Remove from the oven, wrap in foil and leave to rest for 5 minutes. Meanwhile, fry the almonds alone in a clean frying pan, without oil or butter, stirring until browned; allow to cool slightly. Place in a food processor with the garlic, parsley and remaining oil. Blend to form a fairly smooth paste. Stir in the parmesan and adjust the seasoning with salt and pepper, if necessary. Slice the pork, arrange it on plates with any pan juices and serve it with boiled new potatoes and salad drizzled with spoonfuls of the pesto.
Nutrition Facts :
HOW TO COOK PORK TENDERLOIN IN THE OVEN
If you're not sure what to make for dinner tonight, pork tenderloin should be your plan. This lean cut of pork is boneless so it cooks up quickly. It's also easy to flavor the meat in a number of ways. You can marinate, brine, sear, or...
Provided by wikiHow
Categories Pork
Number Of Ingredients 5
Steps:
- Put an oven-safe skillet into the oven and turn the oven to 450 °F (232 °C). You can use a cast-iron skillet or any skillet that's safe to put into the oven. Then, preheat the oven while you prepare the tenderloin. Heating the skillet will help your tenderloin brown when you put it into the pan.
- Pat the pork tenderloin dry and remove silverskin if it's visible. Get out 1 to 1 1⁄2 pounds (0.45 to 0.68 kg) of pork tenderloin and take it out of the package. Pat every side of the tenderloin dry with a paper towel and look for a thin, silver membrane covering the meat. If you see silverskin, remove it or the meat will be tough.Tip: To remove the silverskin, slide the tip of a paring knife under the thin membrane to loosen it. Then, use your hands to pull off the membrane. Since pork tenderloins are usually smaller cuts of meat, there may be 2 small tenderloins packaged together.
- Sprinkle the tenderloin with salt and pepper. Scatter 1 teaspoon (5.5 g) of kosher salt and 1/2 teaspoon (0.5 g) of freshly ground black pepper over the surface of the tenderloin. Turn the tenderloin a few times so salt and pepper that fell sticks to the meat. If you're in a rush for time or want to keep the seasonings minimal, you don't need to season the tenderloin any more than this.
- Rub 1 to 2 tablespoons (6 to 12 g) of spice or seasoning mix over the tenderloin. If you're seasoning a small tenderloin that's around 1 pound (450 g), you might need less seasoning. You can use your favorite spice rub or seasoning mix, such as: Dry BBQ rub Cajun seasoning Curry powder or garam masala Za'atar Chinese 5-spice blend
- Take the pan out of the oven and swirl vegetable oil in the bottom. Put on oven mitts and remove the hot skillet from the preheated oven. Set it on the stove and pour in 1 teaspoon (4.9 ml) of vegetable oil. Then, carefully swirl the pan a little so the oil spreads across the skillet. The oil will prevent the tenderloin from sticking to the hot skillet.
- Put the tenderloin in the skillet and roast it for 20 to 25 minutes. Lay the seasoned tenderloin in the hot skillet and put it onto the middle rack of the oven. Carefully flip the tenderloin over and reduce the oven temperature to 400 °F (204 °C) once it's halfway through the cooking time. You may have to curl or bend the tenderloin so it fits in the skillet.
- Remove the pork when it reaches at least 145 °F (63 °C). Insert an instant-read meat thermometer into the thickest part of the tenderloin. Once it's reached at least 145 °F (63 °C), take the tenderloin out of the oven.
- Rest the pork tenderloin for 10 minutes. Cover the meat loosely with foil and let it rest for 10 minutes so it finishes cooking. The pork will continue to cook after you take it out of the oven and the juices will redistribute within the meat. The temperature of the meat will rise about 5 degrees as it rests.
- Slice the tenderloin into 1⁄2 inch (1.3 cm) pieces before serving. Carefully lift back the foil and transfer the meat to a cutting board and use a serrated knife to carefully cut the tenderloin into thin slices. Serve the pork tenderloin with roasted vegetables, scalloped potatoes, or a garden salad. The meat should be much easier to handle since it's been resting for 10 minutes. Refrigerate the leftovers in an airtight container for up to 4 days. If you prefer, you can freeze the tenderloin for up to 3 months.
SLOW-COOKED PORK TENDERLOIN
Most tender, flavorful pork you will ever have! The slow cooking and overnight marinade is worth the time and the sauce is amazing!
Provided by Leanna Beth
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time P1DT3h30m
Yield 8
Number Of Ingredients 11
Steps:
- Place olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika into a food processor and blend. Pour marinade into a zip-top bag, add pork tenderloin, and marinate in the refrigerator for 24 hours.
- Preheat the oven to 250 degrees F (120 degrees C). Transfer pork and marinade into a Dutch oven.
- Bake in the preheated oven for 3 hours.
- Remove pork from Dutch oven and set aside on a plate, reserving drippings in the pan.
- Heat drippings in the Dutch oven over medium heat on the stovetop. Add sherry and deglaze the pan, making sure to scrape up any stuck-on pieces with a wooden spoon.
- Mix cornstarch and water in a separate bowl until completely mixed; add to sauce in the pot. Bring to a simmer and cook until thickened, about 15 minutes. Slice pork tenderloin and serve with sauce on the side or poured on top.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 11 g, Cholesterol 98.2 mg, Fat 18.4 g, Fiber 0.3 g, Protein 35.5 g, SaturatedFat 3.5 g, Sodium 127.7 mg, Sugar 7.2 g
OVEN-BAKED PORK TENDERLOIN
Make and share this Oven-baked Pork Tenderloin recipe from Food.com.
Provided by Lydias Mama
Categories Pork
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 3
Steps:
- Wash and pat dry the tenderloin.
- Lay it out on a cutting board and pierce all over with fork.
- Drizzle a little olive oil onto the tenderloin and rub it into the surface.
- Sprinkle, a little at a time, the seasoning mixture onto the tenderloin.
- Use a basting brush to coat all surfaces of the tenderloin, making somewhat of a paste.
- Add more olive oil as needed.
- Place in the provided bag and secure the end.
- Pierce the bag in order to allow steam to escape.
- Bake at 375 degrees for 45 minutes or until pork is cooked through.
OVEN-ROASTED PORK FILLET
Pork fillet is a particularly lean cut of meat, making it a healthy option. However, you could use pork chops instead. Serve it with a parsley and almond pesto on boiled or baked baby potatoes or green salad.
Provided by Pinaygourmet 345142
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim off any gristle from the pork fillets, cut them in half crossways and season with salt and pepper. Heat 1 tablespoon of the oil in a frying pan and fry the meat for 2 to 3 minutes until browned on all sides. Transfer to a roasting dish and cook in a preheated oven, 375 degrees F, for 15 minutes, until cooked through. Remove from the oven, wrap in foil and leave to rest for 5 minutes.
- Meanwhile, dry-fry the almonds in a clean frying pan, stirring until browned; allow to cool slightly. Place in a food processor with the garlic, parsley, remaining oil and salt and pepper. Blend to form a fairly smooth paste. Stir in the Parmesan and adjust the seasoning if necessary.
- Slice the pork, arrange it on plates with any pan juices and serve it with boiled new potatoes and salad drizzled with spoonfuls of the pesto.
Nutrition Facts : Calories 539.6, Fat 38.8, SaturatedFat 7.3, Cholesterol 123.8, Sodium 150.1, Carbohydrate 5.2, Fiber 2.6, Sugar 1, Protein 43
ROASTED PORK LOIN
Succulent pork roast with fragrant garlic, rosemary and wine.
Provided by Kathleen Burton
Categories Meat and Poultry Recipes Pork
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
- Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 16.2 g, Fiber 0.2 g, Protein 18.4 g, SaturatedFat 4.5 g, Sodium 42.9 mg, Sugar 0.1 g
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