PORK TENDERLOIN WITH ROASTED-LEMON ORZO
This pork dinner pairs well with a glass of Chardonnay.
Categories pork tenderloin roasted lemon orzo
Yield 6
Number Of Ingredients 8
Steps:
- Toss lemons, and pork with oil; surround pork with lemon slices on parchment-lined baking sheet. Sprinkle pork with salt and pepper; roast at 450 degrees F 30 minutes or until cooked through (145 degrees F).
- In large saucepot, heat oil on medium; cook garlic 2 minutes. Add Swiss chard, cover; cover and cook 7 minutes or until tender. Toss chard with orzo, cooked and roasted lemon slices; serve with pork.
PAN ROASTED PORK TENDERLOIN WITH ORZO, CHERRY TOMATO, CHARRED LEMON AND BABY ARUGULA
Orzo pasta is a type of pasta that is made in the shape and size of a grain of rice. This pasta is very versatile and it can be used in a range of recipes. Most often it is consumed in soups. The word orzo is Italian for 'barley'. This pasta is very popular in Greece, although it is used in other Mediterranean and Middle Eastern nations, and in some parts of Germany as well. The small size can make orzo a fun pasta to prepare. We decided to combine our orzo with fresh vegetables, lemon, and Parmesan cheese to make a light and refreshing side dish that goes perfectly with a roasted pork tenderloin.
Provided by Chef Justin Paruszkiewicz
Time 35m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Plate the Dish Slice the roast into thin ¼ inch slices on a slight angle. Reserve. Place the orzo mixture in the center of the plate. Place sliced pork tenderloin over the top of the orzo. Squeeze the roasted lemon over the dish and place on the side of the plate for garnish. 2 Cook the Orzo Preheat the oven to 350 degrees. Bring 3 quarts of water to a rolling boil and add a pinch of salt. Add orzo to boiling water. Stir gently. Return to a boil. For authentic 'al dente' pasta, boil uncovered, stirring occasionally for 7-8 minutes. For more tender pasta, boil an additional 1 minute. Remove from heat. Drain well and cover to keep warm. 3 Prep the Vegetables While the pasta is cooking, slice the lemons and cherry tomatoes in half and reserve. 4 Roast the Pork Tenderloin • Add a pinch of salt and pepper to each side of the pork tenderloin. Heat a large sauté pan over medium to high heat and add 1 tbsp. of oil to the pan. Place the tenderloin in the pan and sauté on each side for 2-3 minutes or until golden brown. Place on a foil lined baking sheet with one halved lemon and roast in the oven for 15 minutes or until firm to the touch. Let the roast sit for 5 minutes before cutting to retain its juices. Reserve the lemon for plating. 5 Mix the Orzo Salad In a large mixing bowl, combine the cooked orzo, baby arugula, cherry tomatoes, chili flakes, Parmesan cheese, and juice of one lemon then incorporate together. Add salt and pepper to taste.
Nutrition Facts :
PORK AND ZUCCHINI WITH ORZO
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a medium pot of salted water to a boil. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting through the meat. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick.
- Put the pork and zucchini in a large bowl. Add 2 tablespoons olive oil, the lemon zest, cumin, coriander, 1 teaspoon salt and the cayenne and toss; let sit 10 minutes.
- Meanwhile, add the orzo to the boiling water and cook as the label directs. Drain and rinse under cold water. Transfer to a bowl; add the tomatoes, parsley, lemon juice, the remaining 1 tablespoon oil and 1/4 teaspoon salt; toss.
- Preheat a grill or grill pan to medium high. Grill the pork and zucchini, flipping once, until the pork is cooked through and the zucchini is tender, about 12 minutes for the pork and 14 minutes for the zucchini. Slice the pork on an angle and serve with the zucchini, orzo and lemon wedges.
Nutrition Facts : Calories 457 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 675 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 36 grams
GREEK PORK TENDERLOIN WITH ISRAELI COUSCOUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine the allspice, oregano and garlic powder in a bowl. Pierce the pork all over with a fork. Season with 1/2 teaspoon salt and a few grinds of pepper; rub with the spice mixture.
- Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven. Cook until a thermometer inserted into the center of the pork registers 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, until toasted, 5 minutes. Add 1 3/4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then reduce the heat to low; cover and cook until the liquid is absorbed, about 15 minutes.
- Fluff the couscous with a fork; let cool. Add the feta, cucumbers, herbs, sun-dried tomatoes, lemon juice and the remaining 1 tablespoon olive oil; toss. Season with salt and pepper. Serve with the pork and lemon wedges.
Nutrition Facts : Calories 454 calorie, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 87 milligrams, Sodium 571 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 35 grams
MEDITERRANEAN PORK WITH ORZO
A complete meal in one. A quick, easy meal for any day of the week. Adapted from Taste of Home's Light&Tasty.
Provided by KelBel
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring water and salt to boil. Add orzo, cook 8 minutes.
- While orzo is cooking, cut pork into 1 inch cubes. Toss with lemon pepper. Heat olive oil in skillet, saute pork until done, 8-10 minutes. Turn down to low; add olives, spinach and tomatoes. Cook 2 minutes until spinach is wilted.
- Drain orzo, toss with pork mixture. Top with feta.
Nutrition Facts : Calories 398.6, Fat 16.6, SaturatedFat 5.8, Cholesterol 91.5, Sodium 497.6, Carbohydrate 29.9, Fiber 2.4, Sugar 1.5, Protein 31.7
LEMON-GARLIC PORK TENDERLOIN
I enjoy grilling, so I worked hard to develop marinades and sauces to accompany the meats. This blend of tangy lemon and savory garlic mixes perfectly with pork.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts :
PARSLEY AND PARMESAN CRUSTED PORK TENDERLOIN
An easy way to dress up pork for your family or for guests! Serve with egg noodles or rice.
Provided by Leanne Cooke
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
- Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside.
- Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
- Sprinkle the bread crumb mixture over the mustard coating.
- Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Allow pork to rest for 5 minutes before slicing.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.3 g, Cholesterol 79.4 mg, Fat 6.8 g, Fiber 1 g, Protein 31 g, SaturatedFat 2.7 g, Sodium 928.5 mg, Sugar 1 g
PAN-SEARED PORK TENDERLOIN WITH RHUBARB COMPOTE
Orzo with lemon zest and Italian parsley would be lovely alongside. What to drink: Viognier or French Chardonnay.
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Mix 3 tablespoons olive oil, ground black pepper, salt, dried sage, and ground fennel in small bowl. Rub oil mixture all over pork tenderloins; place in large baking dish and let stand 20 minutes.
- Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 minutes. Reduce heat to medium; cover and cook until instant-read thermometer inserted into center of pork registers 150°F, turning pork occasionally, about 8 minutes longer for medium tenderloins and 10 minutes for large.
- Transfer pork to cutting board; let rest 5 minutes. Cut pork crosswise into 1/2-inch-thick slices; arrange on platter. Sprinkle with parsley; garnish with sage sprigs. Serve with Rhubarb Compote.
ROASTED PORK TENDERLOIN
Easy and yummy pork tenderloin, melts in your mouth. You may use more or less sage according to your taste.
Provided by WUNNIE
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
- Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 199.1 calories, Carbohydrate 16.5 g, Cholesterol 65.3 mg, Fat 3.8 g, Fiber 4.4 g, Protein 24.8 g, SaturatedFat 1.3 g, Sodium 1063.2 mg, Sugar 11.7 g
MEDITERRANEAN PORK AND ORZO
Make and share this Mediterranean Pork and Orzo recipe from Food.com.
Provided by Boomette
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rub pork with pepper; cut into 1-inch cubes. In a large nonstick skillet, cook pork in oil over medium heat for 8-10 minutes or until no longer pink.
- Meanwhile, in a large saucepan, bring water to a boil. Stir in orzo and salt; cook, uncovered, for 8 minutes. Stir in spinach; cook 45-60 seconds longer or until orzo is tender and spinach is wilted.
- Add tomatoes to the pork; cook and stir for 1 minute or until heated through. Drain orzo mixture; toss with pork mixture and feta cheese.
MEDITERRANEAN PORK AND ORZO
On a really busy day, this meal in a bowl is one of my top picks. It's quick to put together, leaving a lot more time to relax at the table. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes., Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain., Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.
Nutrition Facts : Calories 372 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
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