PORK TENDERLOINS WITH ROASTED POTATOES
My mother found this delicious recipe many years ago, when I was a teenager. Now I make it for my husband, Bob, who adores it.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix oil, garlic, rosemary, salt and pepper. Place half of the marinade in each of two resealable plastic bags. Add pork to one bag and potatoes to the other bag. Seal bags and turn to coat; refrigerate 8 hours or overnight., Preheat oven to 425°. Drain and discard marinades. Place meat and potatoes in a greased 2-qt. broiler-safe baking dish. Bake, uncovered, 20-25 minutes or until potatoes are almost tender. Broil 5 in. from heat for 4-5 minutes or until potatoes are tender and a thermometer inserted in pork reads 160°. Let stand 5 minutes before slicing.
Nutrition Facts :
SHEET-PAN PORK AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a baking sheet on the middle oven rack; preheat to 450˚. Toss the potatoes, bell peppers, cilantro stems, 2 tablespoons olive oil, 3/4 teaspoon oregano and 1/2 teaspoon each salt and pepper in a large bowl. Spread on the hot baking sheet; reserve the bowl. Roast until the potatoes are just tender but not fully cooked, about 15 minutes.
- Meanwhile, cut the pork on an angle into 4 pieces. Add to the reserved bowl along with the grated garlic, remaining 3/4 teaspoon oregano, 3/4 teaspoon cumin and a pinch each of salt and pepper; toss, then set aside to marinate. Put the remaining 3 garlic cloves in a mini food processor and add the remaining 1/4 teaspoon cumin, a pinch of salt, the remaining 3 tablespoons olive oil and the lemon juice. Process until the garlic is finely chopped; stir in the cilantro leaves and 1/4 teaspoon lemon zest. Season with salt and pepper.
- Remove the baking sheet from the oven and stir the vegetables, leaving 4 open spots. Add the pork to the open spots and return to the oven. Turn on the broiler and cook until the vegetables are lightly browned and a thermometer inserted into the pork registers 140˚ to 145˚, 10 to 15 minutes.
- Slice the pork; top with the cilantro sauce. Serve with the vegetables; sprinkle with the scallion.
ROASTED PORK TENDERLOIN AND VEGETABLES
There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. -Diane Martin, Brown Deer, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.
Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
SCALLOPED POTATOES WITH PORK TENDERLOIN
For years I made a version of this recipe and then at some point lost it. I saw a similar but different recipe at Taste of Home and it inspired me to create this recipe combining some features from the Taste of Home recipe and my memory from the past. This dish can be made with cubed ham instead of the tenderloin if you wish.
Provided by CarrolJ
Categories One Dish Meal
Time 2h
Yield 1 casseroles, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a greased 9 x 13 pan put 1/3 of the potatoes.
- Place 1/3 of the cubed meat.
- Add another layer of potatoes then a layer of meat, twice.
- Mix soups, milk, shredded cheese and black pepper.
- Pour the seasoned soup/milk mixture over the casserole evenly.
- Dot the top with butter.
- Bake covered @ 350 degrees for an hour.
- Remove cover and bake another 30 minutes or until tender and golden brown.
Nutrition Facts : Calories 395.4, Fat 14.2, SaturatedFat 6.7, Cholesterol 62.4, Sodium 1646.9, Carbohydrate 40.7, Fiber 4.5, Sugar 2.4, Protein 26.4
ROAST PORK TENDERLOIN WITH POTATOES
This elegant Roast Pork Tenderloin with Potatoes recipe features tender, juicy pork in a savory mustard and herb sauce, with crisply roasted baby potatoes. Quick, healthy, and mouthwateringly flavorful!
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 400˚F.
- Place cut potatoes in a 9x13 baking dish.
- To the potatoes add 2 tablespoons olive oil, and season with rosemary, salt, and pepper; toss to combine.
- Bake for 35 minutes.
- In the meantime, prepare the pork tenderloin.
- In a mixing bowl combine olive oil, honey, garlic, mustard, rosemary, thyme, salt, and pepper; whisk until thoroughly combined.
- Brush the pork tenderloin with the honey mixture.
- Place the pork tenderloin over the potatoes and pour any remaining honey mixture over the potatoes and pork.
- Bake for 22 to 25 minutes, or until potatoes are tender and tenderloin is cooked through. Pork is cooked through when internal temperature registers at 145˚F. Do NOT cook any longer because the pork will be dry.
- Remove from oven and let stand about 5 minutes before cutting and serving.
Nutrition Facts : ServingSize 8 ounces, Calories 328 kcal, Carbohydrate 27 g, Protein 26 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 74 mg, Sodium 88 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 10 g
PORK TENDERLOIN WITH APPLES AND SWEET POTATOES
I found this recipe in the 2007 Taste of Home The Busy Family Cookbook, but tweaked it for just the 2 of us!
Provided by Sydney Mike
Categories One Dish Meal
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F, then coat the inside of a 9"x9" baking pan with nonstick cooking spray.
- In a small bowl, combine salt, cinnamon, cardamom & pepper.
- In a large bowl, place the sweet potato slices & sprinkle them with just 1/2 teaspoon of the spice mixture & just 1 1/2 teaspoons of the oil, then toss to coat.
- Arrange the sweet potato slices in a single layer in the prepared baking pan, then bake uncovered for 10 minutes.
- Meanwhile, cut the pork tenderloin in half, then rub the remaining oil over the pork, before coating it with the remaining spice mixture.
- Place the coated pork halves over the sweet potato slices & bake for 15 minutes.
- Meanwhile, cut each apple into 8 wedges, & when the pork has baked for 15 minutes, turn the pork over & arrange the apples around the meat.
- Bake another 15 minutes longer or until a meat thermometer reads 145 degrees F ~ That's my reading, but if you're a traditionalist, you'll want it to read 160 degrees F!
Nutrition Facts : Calories 417.7, Fat 10.9, SaturatedFat 2.7, Cholesterol 110.6, Sodium 708, Carbohydrate 44.4, Fiber 7.6, Sugar 25.9, Protein 36.8
SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS
Steps:
- Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
- Place the tenderloins in the center of the prepared pan and set aside.
- Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
- Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
- While the pork is resting, heat the remaining marinade in the small saucepan.
- Slice the pork and drizzle with the warm marinade.
SLOW COOKER PORK TENDERLOIN AND POTATOES
This is so easy - just one dish to complete an entire meal. The pork and potatoes melt in your mouth! We also like to buy a seasoned tenderloin for a special meal, just follow the same directions and omit the garlic. My family loves this meal, especially my two small children.
Provided by Jenifer Heintskill Kusak
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h15m
Yield 6
Number Of Ingredients 6
Steps:
- Place pork in the slow cooker and sprinkle with garlic. Arrange potatoes, carrots, and bouillon cubes around pork. Add water.
- Cover and cook on Low until pork is slightly pink in the center and potatoes are tender, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 307.9 calories, Carbohydrate 40.1 g, Cholesterol 65.9 mg, Fat 3.5 g, Fiber 5.4 g, Protein 28.4 g, SaturatedFat 1.2 g, Sodium 850.7 mg, Sugar 2.7 g
ROAST PORK TENDERLOIN WITH POTATOES AND MUSHROOMS
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Sprinkle the tenderloins with salt, pepper and cumin.
- Place the tenderloins in a roasting pan large enough to also hold the onions and potatoes in one layer. Sprinkle the tenderloins with the sage, then spread around the roast the onions, potatoes, mushrooms, garlic and the bay leaf. Brush them with the oil.
- Place the pan on top of the stove and over medium-high heat cook, turning the pork and vegetables until they are lightly browned all over. Place the pan in the oven and bake for 30 minutes. Turn the meat and vegetables, basting a few times.
- Pour off the fat from the pan. Add the wine and water. Crush the garlic clove with a fork, discard the skin, and blend with the gravy. Return to the oven and cook 10 more minutes.
- To serve, cut the pork crosswise into pieces. Serve with the onions, potatoes, mushrooms and the gravy. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 6 grams, Carbohydrate 81 grams, Fat 9 grams, Fiber 13 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1856 milligrams, Sugar 13 grams, TransFat 0 grams
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- Spray a 9" x 13" baking dish with non-stick cooking spray. Unwrap the pork tenderloin and place it in the baking dish. Use a paper towel to pat dry the pork tenderloin, then season with salt and pepper.
- In a small bowl, combine the room temperature butter, garlic, thyme, rosemary, sage, and onion powder and use a fork to mash and combine all of the ingredients. Using a spatula, spread this butter mixture evenly over the top of the pork tenderloin.
- In a separate bowl, add the prepared onions, carrots, potatoes, avocado oil, and 1 teaspoon of reserved minced garlic. Stir until well coated, then arrange the veggies around the edge of the pork in the baking dish.
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- PREHEAT oven to 425°F.For easy cleanup, line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
- COMBINE olive oil, basil, rosemary and salt in a large bowl. Place pork tenderloin in foil-lined pan. Sprinkle and rub 2/3 of olive oil and herb mixture over pork, turning to coat evenly. Cut each garlic clove into 6 slices. Cut lemon peel crosswise into twelve 1–inch long strips. Cut 12 small slits in top of pork; place a garlic slice and a lemon peel strip in each slit.
- ADD potatoes and seasoned salt to bowl with remaining olive oil and herb mixture.Stir to coat potatoes. Arrange potatoes in an even layer around pork.
- BAKE 30 to 35 minutes or until meat thermometer registers 160°F. Let stand 5 minutes before slicing.
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