HERB-MARINATED PORK TENDERLOINS
For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.
Provided by Ina Garten
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
- Preheat the oven to 400 degrees F.
- Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams
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.
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.
PORK TENDERLOIN WITH MUSHROOMS
Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough- people tend to come back for seconds!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.
Nutrition Facts :
MUSHROOM-STUFFED PORK TENDERLOIN
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
- Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
- Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
- Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
- Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
Nutrition Facts : Calories 323 calorie, Fat 17 grams, SaturatedFat 3.5 grams, Cholesterol 116 milligrams, Sodium 301 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 39 grams, Sugar 1 grams
PORK TENDERLOIN WITH SEASONED RUB
For an elegant main course, try Ellie Krieger's Pork Tenderloin with Seasoned Rub recipe, a succulent roast spiced with cumin and coriander from Food Network.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
- In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
HERBED PORK ROAST AND CREAMY MUSHROOM GRAVY
Steps:
- Preheat oven to 325 degrees F.
- Mix together rosemary, parsley, thyme and garlic. Cut small slits over surface of roast and insert herb mixture into slits. Place in a roasting pan. Roast until the internal temperature is 165 degrees F. Remove roast from pan and let stand 10 minutes. Stir soup into pan drippings in roasting pan and heat over a medium flame. Gradually stir in skim milk. Continue to stir until mixture boils. Slice pork and serve with gravy.
PORK TENDERLOIN WITH SHERRY-MUSHROOM SAUCE
Can't wait to try this recipe -- it has all the right ingredients! Plus it sounds quick and simple.
Provided by Bobbie
Categories Very Low Carbs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25 to 30 minutes, or until thermometer registers 159°F Let stand, covered 5 to 10 minutes while preparing sauce.
- Cook and stir mushrooms, green onion and garlic in butter in small saucepan over medium heat until vegetables are tender. Stir in cornstarch, parsley, thyme and pepper. Stir in water, sherry and bouillon grandules.
- Cook and stir until sauce boils and thickens. Cook and stir 2 minutes more. Slice pork and serve with sauce.
- *Shitake mushrooms can be used in place of the regular mushrooms.
Nutrition Facts : Calories 211.2, Fat 9.1, SaturatedFat 4, Cholesterol 82.5, Sodium 81, Carbohydrate 3.8, Fiber 0.4, Sugar 0.7, Protein 24.3
PORK TENDERLOIN WITH MUSHROOM SAUCE
Make and share this Pork Tenderloin With Mushroom Sauce recipe from Food.com.
Provided by Boomette
Categories Pork
Time 52m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl (heat resistant), soak mushrooms in 1 cup of boiling water for about 10 minutes or until they have softened. With a skimmer, remove the mushrooms from the water, sponge them and roughly chop them. Set aside. In a fine sieve placed on a measuring cup, strain the liquid of the mushrooms. Add enough water to obtain 3/4 cup of liquid. Set aside.
- Sprinkle salt and pepper on the pork tenderloins. In a large skillet oven-proof, heat half the oil at medium-high heat. Add pork and brown on each side for about 6 minutes. Keep cooking in a preheated oven of 400 F for about 15 minutes or until pork is lightly pink inside. Put pork tenderloins in a plate and cover with foil paper, without stretching. Let rest 5 minutes, then cut in slices of 1 inch thick.
- Meanwhile, in the skillet, heat remaining oil at medium-low heat. Add shallot, garlic, mushrooms and cook, stirring occasionnaly, for about 6 minutes or until veggies are browned and softened. Add brandy and let simmer for about 30 seconds or until almost all evaporated. Add the liquid of the mushrooms and cream, let simmer for about 10 minutes or until sauce has reduced to about 1/2 cup. Add cooking juice of the pork and stir. Serve the pork with the mushroom sauce.
Nutrition Facts : Calories 233.8, Fat 11.7, SaturatedFat 2.8, Cholesterol 76.5, Sodium 208.5, Carbohydrate 2, Fiber 0.1, Protein 23.9
HERB PORK TENDERLOIN STUFFED WITH MUSHROOMS AND PORT WINE
Make and share this Herb Pork Tenderloin Stuffed With Mushrooms and Port Wine recipe from Food.com.
Provided by Cccc GG
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Drain the toothpicks and have them close to your work surface for easy reach in a few minutes.
Nutrition Facts : Calories 330.1, Fat 21.1, SaturatedFat 3.7, Cholesterol 73.8, Sodium 252.1, Carbohydrate 8.5, Fiber 1.4, Sugar 3.4, Protein 26.7
MUSHROOM PORK TENDERLOIN
Seasoned with garlic, marjoram and a bit of lemon juice, this tender pork entree comes together easily...you can even make the mouth-watering gravy in the same skillet.
Provided by looneytunesfan
Categories Pork
Time 40m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Rub pork on all sides with garlic; sprinkle with paprika. In a large skillet, brown the pork in butter. Add the mushrooms, lemon juice, marjoram, salt and pepper. Turn meat to coat with seasonings. Cover and simmer for 25-30 minutes or until a meat thermometer reads 160° and juices run clear. Remove meat and keep warm.
- In a small bowl, combine the flour and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice the pork; serve with gravy and rice.
Nutrition Facts : Calories 286.5, Fat 13.7, SaturatedFat 6.9, Cholesterol 129.8, Sodium 158.4, Carbohydrate 3.3, Fiber 0.3, Sugar 0.6, Protein 35.9
HERBED PORK TENDERLOIN
Make and share this Herbed Pork Tenderloin recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the first 11 ingredients.
- Rub over the pork.
- Put on a rack in a shallow roasting pan.
- Bake, uncovered, at 400* for 45 minutes.
- Remove from oven, cover with foil and let set for 10 minutes.
- Slice into servings.
BRAISED PORK (TENDERLOIN) WITH MUSHROOMS
This is an outstanding recipe I found in Cooking with Herb Scents Cookbook many years ago. It smells wonderful while cooking and is very nice for company or a special occasion.
Provided by kitchendiva
Categories Pork
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- Lightly grease 1 1/2-quart casserole.
- Cut pork into 2 x 1/2 inch strips, cutting at right angle to the grain of meat.
- Dredge meat in seasoned flour.
- Heat oil in large frying pan over medium-high heat.
- Add meat and cook until well browned.
- Remove meat to prepared casserole.
- Cook mushrooms in same frying pan, adding another tablespoon of oil if necessary.
- When browned, transfer to the casserole.
- Add chicken broth and wine to frying pan.
- Scrape up any remaining bits of meat.
- Add summer savory and onion.
- Simmer for about 2 minutes, then pour over meat and mushrooms.
- Cover and bake for about 45 minutes, or until meat is very tender.
- Serve with hot cooked rice or noodles.
Nutrition Facts : Calories 681.9, Fat 39.3, SaturatedFat 12.1, Cholesterol 136.1, Sodium 870.3, Carbohydrate 26.5, Fiber 1.3, Sugar 1.4, Protein 50.5
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