Roast Pork Tenderloin And Vegetable Salad Food

ROASTED PORK TENDERLOIN AND VEGETABLES

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.

ROAST PORK TENDERLOIN AND VEGETABLE SALAD

Steps:

• Preheat oven to 375°F. Place beets in small baking dish and bake until tender, approximately 1 hour 35 minutes. Cool beets completely.
• Meanwhile, combine potatoes, yam and carrots on heavy large baking sheet. Drizzle with 1 tablespoon olive oil and toss well. Season with salt and pepper and roast in oven until vegetables are golden brown and tender, stirring occasionally, about 1 hour. Cool potato mixture slightly.
• Meanwhile, rub pork with 1/2 teaspoon minced rosemary and season with salt and pepper. Place on small heavy baking sheet and roast in oven until thermometer registers 150°F. when inserted into thickest part of pork, approximately 35 minutes. Cool pork tenderloin slightly.
• Meanwhile, separate cloves from garlic head but do not peel. Place in heavy small pan and drizzle with 1 tablespoon olive oil. Roast in oven until garlic is very tender when pierced with small sharp knife, approximately 15 minutes. Cool and peel.
• Transfer potato mixture, garlic and remaining 1/2 teaspoon rosemary to large bowl. Add remaining 1 tablespoon olive oil, chicken broth and vinegar. Season to taste with salt and pepper and toss well. Peel beets and cut into 1-inch cubes. Toss just to combine. Fan arugula on 4 plates. Spoon vegetable mixture into centers of plates. Thinly slice pork and fan pork slices at bottom of vegetable mixture on plates. Garnish salads with fresh rosemary sprigs and then serve immediately.

ROAST PORK TENDERLOIN WITH VEGETABLE RATATOUILLE

Steps:

• In a small bowl, combine 2 cloves of garlic, the rosemary and 1 tablespoon of the oil. Spoon mixture evenly over pork; rub in with your fingers.
• In the same bowl, combine remaining clove of garlic, remaining 1 tablespoon of oil, oregano, lemon peel and lemon juice. Brush over zucchini, yellow summer squash, onion and bell peppers.
• Preheat oven to 425 degrees.
• Place rack in center of a large shallow roasting pan. Place tenderloin on rack. Arrange seasoned vegetables around edge of pan. (Vegetables don't need to be on rack.) Roast for 30 to 40 minutes, or until an instant-read thermometer inserted into center of tenderloin registers 155 degrees. Remove tenderloin from roasting pan. Cover with foil and let stand 10 minutes before slicing. The temperature of the meat after standing should be 160 degrees.
• Transfer vegetables to a very large serving bowl; add tomatoes, capers and basil. Toss to combine. Season to taste with kosher salt and black pepper. Cover and let stand until pork is ready to serve.
• Cut pork into 1/4-inch slices. Serve pork on top of vegetables, over 1/2 cup whole-grain rotini or other small pasta.

PORK TENDERLOIN WITH ROASTED VEGETABLES

Steps:

• Heat oven to 400.
• Spray shallow roasting pan with Pam.
• Place pork in pan.
• Insert meat thermometer so tip is in thickest part of pork.
• Place carrots, potatoes, onion and garlic around pork.
• Drizzle with oil; sprinkle with rosemary, sage, salt and pepper.
• Bake uncovered 25 to 30 minutes or until thermometer reads 155º.
• Remove pork from pan.
• Stir vegetables and continue baking 5-10 minutes or until tender.
• Cover pork and let stand 10-15 minutes or until thermometer reads 160ºF and pork is slightly pink in center.
• Serve pork with vegetables and garlic.

SAVORY PORK SALAD

Steps:

• In a large skillet, cook garlic and ginger in oil over medium heat for 30 seconds. Add pork; cook and stir until meat is no longer pink. Remove and keep warm. , In the same skillet, combine the brown sugar, basil, soy sauce, lime juice, water and oregano. Bring to a boil. Remove from the heat. , In a salad bowl, combine the greens, tomatoes, onion, yellow pepper and pork. Drizzle with warm dressing and toss to coat; serve immediately.