PERFECT PORK TENDERLOIN
Perfect Pork Tenderloin - the perfect wow worthy meal for any night of the week. This flavor packed entree is guaranteed to satisfy even the pickiest of eaters, so roll up those sleeves and let's whip up some perfection.
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 36m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 F degrees. Place the rack in the middle position.
- In a small bowl combine the salt, pepper, Italian seasoning, garlic powder and onion powder together.
- Sprinkle the seasoning over the tenderloins and use your hands to rub the spices over the entire surface of the tenderloins, until they are evenly coated.
- Heat the olive oil and butter in a large oven safe skillet, such as a cast iron or a Dutch oven, over medium-high heat. Once the oil is hot, add the tenderloins and brown on all sides. Should take about 6 minutes in total.
- Place the skillet in the oven and bake uncovered for 13 to 15 minutes. Halfway through, flip the tenderloins over. Bake until the center of the tenderloin registers at least 150 F degrees.
- Transfer the tenderloins to a cutting board, cover them with aluminum foil and let them rest for at least 10 minutes before slicing.
- Garnish with parsley if preferred and serve.
Nutrition Facts : Calories 225 kcal, Carbohydrate 1 g, Protein 31 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 103 mg, Sodium 274 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PORK TENDERLOIN CHURRASCO
Provided by Douglas Rodriguez
Categories Pork Marinate Backyard BBQ Dinner Pork Tenderloin Grill Grill/Barbecue Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine oil and paprika in heavy small saucepan. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature.
- Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped.
- Cut each pork tenderloin lengthwise into 4 strips. Place each strip between sheets of waxed paper and pound to 1/3-inch thickness. Arrange pork strips in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat pork evenly. Cover and chill at least 2 hours and up to 6 hours.
- Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side.
- Arrange 2 pork strips on each of 4 plates. Spoon pineapple salsa atop pork.
- *Available from Tienda.com (888-472-1022; tienda.com).
PORK TENDERLOIN WITH CHIMICHURRI
Provided by Tyler Florence
Categories main-dish
Time 58m
Yield 4 to 8 servings
Number Of Ingredients 15
Steps:
- Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
- Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
- Preheat an outdoor charcoal grill or oven broiler to high.
- Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.
PORK TENDERLOIN WITH HORSERADISH SAUCE
"This delicious match receives rave reviews each time I make them and I've shared the recipes with numerous fans," writes Ann Berger Osowski from Orange City, Florida. "They're very versatile; the pork can be served hot or cold and the sauce can also be used as a zesty dip for fresh veggies."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, combine the steak seasoning, rosemary and thyme; rub over meat. Using the point of a sharp knife, make eight slits in the tenderloin. Insert garlic into slits. Place meat on a rack in a foil-lined shallow roasting pan. Drizzle with vinegar and oil., Bake, uncovered, until a thermometer reads 145°, 30-40 minutes. Let stand for 10 minutes before slicing. Meanwhile, combine the sauce ingredients; chill until serving. Serve with pork.
Nutrition Facts : Calories 258 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 450mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
GARLIC AND ROSEMARY ROASTED PORK
The extra marinade keeps up to three weeks in the refrigerator and is delicious used with chicken, lamb or beef, too.
Provided by Liza Davies
Yield Serves 4
Number Of Ingredients 8
Steps:
- Blend first 7 ingredients in processor until rosemary and garlic are finely chopped. Place pork in heavy plastic bag. Pour half of marinade over pork (refrigerate remaining marinade for another use). Seal bag and refrigerate pork overnight, turning occasionally.
- Preheat oven to 375°F. Drain pork; discard marinade. Place pork in small roasting pan. Roast until meat thermometer inserted into center registers 150°F, about 25 minutes. Slice pork thinly.
PORK TENDERLOIN
Make and share this Pork Tenderloin recipe from Food.com.
Provided by Jjortikka
Categories Pork
Time 5h15m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Mix garlic, salt, pepper & thyme in small bowl.
- Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
- Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.
- Remove pork and place in a 9x13x2 pan.
- Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
- Cover with foil and bake at 350 for approximately 45 to 50 minutes.
- Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.
Nutrition Facts : Calories 224.1, Fat 9.9, SaturatedFat 2.4, Cholesterol 98.4, Sodium 854.1, Carbohydrate 0.6, Fiber 0.1, Protein 31.4
BRAZILIAN CHURRASCO (BRAZILIAN BARBECUED BEEF)
I found this recipe online from Derrick Riches guide to barbecue and grilling. If you've had Brazilian barbecue beef before, you know how delicious it is. Almost any kind of meat can be used for this recipe. If you wish you can place the pieces on a rotisserie. Serve with Brazilian or white rice. This recipe is yummy and easy!
Provided by Iron Woman
Categories Brazilian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill.
- Cut tenderloin into about six pieces.
- Reduce heat and place tenderloin pieces on the grill.
- As the meat started to cook dissolve the salt in the water and add the garlic.
- When the meat is browned on the outside baste.
- Keep basting throughout until the meat is done.
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