HERB-CRUSTED PORK ROAST
There is nothing like a well-seasoned pork roast, pan-seared and baked to perfection. The moist meat gets a flavor boost from a cheesy herbal crust and simple reduction sauce.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.
Nutrition Facts : Calories 263 calories, Fat 15g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
GARLIC AND MUSTARD PORK ROAST
Steps:
- Preheat the oven to 325 degrees F.
- In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
- Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing. (Reserve 1 cup sliced pork for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Serve the sliced pork with the pan drippings poured over top.
BAKED PORK TENDERLOIN WITH MUSTARD CRUST
Baked Pork Tenderloin with Mustard, Garlic and Herbs is baked to perfection!
Provided by Olya
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 F.
- Dijon Mustard: Place the tenderloin in the oven safe dish, such as cast iron or dutch oven. Season the surface of the tenderloin with salt and pepper. Cover the tenderloin with Dijon mustard, using a pastry brush
- Herb Mixture: In a small plate prepare the herb mixture by mixing olive oil, chopped garlic, Italian seasoning and salt.
- Using a pastry brush cover the tenderloin with the herb mixture on top and all sides, except the bottom.
- Roast at 350 F for approximately 30 minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin). Remove from the oven and rest for 5 minutes. Slice and serve.
Nutrition Facts : Calories 246 kcal, Carbohydrate 1 g, Protein 33 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 103 mg, Sodium 416 mg, ServingSize 1 serving
ROAST PORK WITH MUSTARD HERB COATING
The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.
Provided by Patrick Corrigan
Categories Garlic Herb Mustard Pork Roast Low Carb Quick & Easy Vinegar Rosemary Pork Rib Bon Appétit Santa Monica California
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Combine Dijon mustard, minced garlic, bay leaves, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork with paper towels. Sprinkle pork with salt and pepper. Spread mustard mixture all over pork. Place pork on rack in baking dish. Roast pork until thermometer inserted into center registers 150°F, about 1 hour. Let stand 15 minutes. Transfer pork to platter. Slice pork thinly and serve.
HERB-ROASTED PORK LOIN
Provided by Maggie Ruggiero
Categories Herb Roast Easter Quick & Easy Dinner Healthy Shallot Simmer Vermouth Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Roast pork:
- Preheat oven to 350°F with rack in middle.
- Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
- Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
- Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
- Make sauce while pork rests:
- Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
- Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
- Serve pork with sauce.
- What to drink:
- Marimar Estate Don Miguel Vineyard '06
PORK ROAST WITH MUSTARD RUB
This succulent pork roast is flavored with a tasty mustard rub. The seasonings include Creole seasoning, dried herbs, and garlic powder.
Provided by Diana Rattray
Categories Dinner Entree Main Course
Time 2h25m
Yield 6
Number Of Ingredients 8
Steps:
- Line a 13x9-inch baking pan with foil. Heat oven to 325 F.
- In a small bowl, combine the mustard, Creole seasoning, thyme, rosemary, garlic powder, and olive oil.
- Pat the pork loin with paper towels to dry; trim and discard excess fat.
- Sprinkle the roast with salt and pepper. Rub the mustard mixture all over the roast. Place the pork, fat side up, in the prepared baking pan. Insert a meat thermometer in the center of the meat, not touching fat or bone. Alternatively, check the temperature of the pork occasionally with an instant-read thermometer.
- Bake for 2 to 2 1/2 hours, or until the pork registers at least 145 F to 150 F on a food thermometer.
- Tent the pork loin roast loosely with foil and let it stand at room temperature for 15 minutes before carving.
- Serve the pork roast with boiled, mashed, or baked potatoes, roasted Brussels sprouts , cream-style corn , or steamed broccoli, and a side salad or coleslaw. *A pork loin may be called center-cut pork loin or pork center rib roast. A pork sirloin roast may be called pork loin end roast. The sirloin includes parts of the hip bone and backbone, so it might be more difficult to carve. If a boneless roast is used, allow about 20 to 25 minutes per pound.
Nutrition Facts : Calories 499 kcal, Carbohydrate 1 g, Cholesterol 160 mg, Fiber 0 g, Protein 55 g, SaturatedFat 10 g, Sodium 606 mg, Fat 29 g, ServingSize Serves 6, UnsaturatedFat 16 g
PAN-ROASTED PORK TENDERLOIN WITH HERB-AND-MUSTARD CRUST
I developed this recipe based on what I had on hand: rosemary fresh from the pot on my balcony, a Niman Ranch pork tenderloin, and a brand-new jar of dijon mustard. The result is an incredibly flavorful, relatively quick dinner that is also pretty low in fat (you could use a nonstick pan and less oil for even lighter results, though the searing will not be as good). Great with mashed potatoes and steamed veggies for a simple weeknight meal that's fit for guests.
Provided by Tracy K
Categories Pork
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Rinse tenderloin and pat dry.
- Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers.
- Use about half the garlic.
- In a mortar& pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp.
- salt to form a paste.
- Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly.
- Sprinkle the pork tenderloin with salt and fresh ground black pepper.
- Rub dijon mustard all over surface of the meat.
- Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
- Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot.
- Add oil, allow oil to get quite hot, just before the smoking point.
- Add the tenderloin to the pan.
- DO NOT TOUCH IT FOR AT LEAST TWO MINUTES!
- Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
- Some of the coating will adhere to the pan, that's OK.
- Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
- Allow meat to rest, covered, for about ten minutes before slicing and serving.
- You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.
HONEY MUSTARD & HERB OVEN ROASTED PORK LOIN
This Pork Loin Roast is coated with a mixture of honey mustard, balsamic vinegar, garlic and fresh rosemary then baked over vegetables until perfectly tender and juicy. This pork loin recipe is easy to make yet impressive enough to serve during the holidays.
Provided by Chef Kathy McDaniel
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 11
Steps:
- Using a small paring knife, cut a few slits about 1/4 inch deep into the pork. Season the pork with salt and pepper and place it into a large zip top bag or a shallow pan.
- In a small bowl, mix the olive oil, balsamic vinegar, honey mustard, garlic and rosemary. Spread the mixture over the pork until evenly coated and allow it to sit at room temperature for at least 30 minutes or refrigerate it and marinate up to 24 hours.
- Preheat the oven to 400 degrees Fahrenheit.
- Place onions, carrots and celery in a large roasting pan. Place the pork loin fat cap side up on top of the vegetables. Pour the broth on the bottom of the roasting pan.
- Place in the oven and roast for 15 minutes. Lower the oven temperature to 325 degrees Fahrenheit and roast for 50 to 60 minutes or until the internal temperature reaches 145 degrees, adding extra broth if the roasting pan is completely dry on the bottom.
- Remove from the oven and cover with aluminum foil and let it rest for 5 - 10 minutes. Slice and serve.
Nutrition Facts : Calories 322 kcal, Carbohydrate 5 g, Protein 38 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 120 mg, Sugar 2 g, ServingSize 1 serving
HONEY DIJON GARLIC ROASTED PORK TENDERLOIN
Perfectly tender Honey Dijon Garlic Roasted Pork Tenderloin only requires a few ingredients and a few minutes of your time to get roasting in the oven. It's a flavorful, juicy pork tenderloin that your family will love!
Provided by Rachel Farnsworth
Categories Main Dish
Time 20m
Number Of Ingredients 7
Steps:
- Heat a cast iron skillet or oven safe skillet to high heat. Preheat oven to 400 degrees F.
- Meanwhile, in a small bowl whisk together dijon mustard, honey, garlic, salt, and pepper. Rub each pork tenderloin with the sauce until thoroughly coated.
- Pour olive oil into the skillet. Sear tenderloins on each side, using tongs to turn. Use any remaining sauce to coat the pork again. Once the outside is seared, slide the skillet into the preheated oven and roast until the pork reaches an internal temperature of 145 degrees F, about 10 to 15 minutes.
- Let rest for 5 minutes before slicing and serving.
Nutrition Facts : ServingSize 0.33 pounds, Calories 233 kcal, Carbohydrate 7 g, Protein 32 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 98 mg, Sodium 391 mg, Fiber 1 g, Sugar 6 g
ROASTED PORK LOIN WITH MUSTARD GARLIC AND HERBS
Mouthwatering!!! This makes great sandwiches: combine sliced roasted pork loin with frisee and serve on slices of baguette drizzled with a rosemary-basil pesto sauce.
Provided by BecR2400
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F degrees.
- Slice small slits all over the pork loin; insert the garlic slivers into the holes.
- Spread the Dijon mustard evenly over the entire loin, using your hands or a spatula. Sprinkle loin with the herbes de Provence, the salt and the pepper.
- Place on a roasting rack set in a roasting pan and bake for about 1 hour, or until meat thermometer reaches 155 degrees.
- Remove from the oven, and let rest for 5-10 minutes before slicing.
ROASTED GARLIC AND HERB PORK ROAST RECIPE BY TASTY
Here's what you need: garlic, olive oil, Kroger® Boneless Whole Pork Tenderloin, kosher salt, freshly ground black pepper, dried thyme, dried rosemary, rubbed sage, garlic powder, dijon mustard, unsalted butter, fresh rosemary, fresh thyme, garlic, all purpose flour, white wine, chicken stock, kosher salt
Provided by Kroger
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven 350°F (180°C). Line a small baking sheet with parchment paper.
- Add the garlic to the baking sheet and coat with ½ teaspoon of olive oil. Roast for 10 minutes, or until golden brown. Remove from the oven and let cool. Once cool enough to handle, mince the garlic.
- Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the salt, black pepper, thyme, rosemary, sage, garlic powder, minced roasted garlic, Dijon mustard, and ¾ cup olive oil. Shake the bag until pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
- Preheat the oven to 350°F (180°C).
- Remove the pork loin from the marinade.
- Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2-3 minutes per side.
- Transfer the seared pork loin to a 9x13" baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
- Meanwhile, make the gravy: Place the skillet used to sear the pork roast over medium heat. Melt the butter and add the rosemary, thyme, and garlic. Cook until fragrant, about 1 minute. Whisk in the flour and cook until the flour turns golden brown in color, about 2 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Cook until reduced by half, about 45 seconds. Add the chicken stock and stir to combine, breaking up any clumps from the flour. Simmer for 3 minutes, or until the gravy thickens. Stir in the salt. Remove the thyme and rosemary sprigs, then strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
- Serve the pork roast warm with the garlic, herb gravy, and holiday vegetables of choice alongside.
- Enjoy!
Nutrition Facts : Calories 1032 calories, Carbohydrate 40 grams, Fat 82 grams, Fiber 2 grams, Protein 30 grams, Sugar 5 grams
HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
- 2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
- 3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
- 4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.
More about "roasted pork loin with mustard garlic and herbs food"
MUSTARD PORK LOIN ROAST L A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
4.6/5 (54)Total Time 1 hr 45 minsCategory Dinner IdeasCalories 271 per serving
- for the pork loin roast: Pat the pork loin dry using paper towels. With kitchen string, tie up the pork loin every 2 inches. Reference the photo from this post that shows how this should look.
- Create a simple garlic paste by sprinkling the salt over the minced garlic, right on the cutting board. Angle the knife blade (I like to use a knife with a larger blade, such as a Santoku knife or chef's knife.) so it's laying almost flat on the cutting board, pressing and scraping the garlic and salt together. The garlic pieces will start to soften and smash, and combine with the salt to form a paste. Keep pressing and scraping until you have a smooth paste. Sprinkle pepper over the paste, and then press and scrape a few more times to incorporate. Rub this mixture over all sides of the pork loin. Set aside at room temperature.
GARLIC AND HERB ROASTED PORK LOIN WITH CRACKLING (AND ...
From nerdswithknives.com
Estimated Reading Time 6 minsTotal Time 2 hrs 30 mins
- Combine the apples, onion, ginger, pomegranate juice, vinegar, brown sugar, mustard seeds, pepper flakes, star anise and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 45-50 minutes, until most of the liquid has evaporated. Remove the star anise and allow to cool.
- -3 days ahead, Rub the flesh with 1 tablespoon of the kosher salt, including where the bones pull away. Dry the skin as much as possible with a paper towel. Place on a sheet tray on a wire rack, skin-side up and place in the refrigerator, uncovered, to let the skin dry.
PORK LOIN ROAST WITH HERBS AND GARLIC RECIPE - FOOD & WINE
From foodandwine.com
Servings 10Total Time 2 hrs 45 mins
- In a small bowl, combine the chopped garlic with the herbs and olive oil. To remove the loin in one piece while keeping the rib rack intact, run a long, sharp knife along the bones to release the meat. Season the loin and ribs with salt and pepper and coat them with the herb mixture. Using kitchen twine, tie the loin to the rack of ribs. Set the pork in a roasting pan, meat side up. Cover and refrigerate overnight or for up to 2 days. Bring the pork to room temperature before roasting.
- Preheat the oven to 375°. Roast the pork in the upper third of the oven for 30 minutes. Reduce the oven temperature to 300° and roast for about 1 hour and 15 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 140°.
- Transfer the pork to a work surface. Raise the oven temperature to 400°. Untie the loin and let it rest for 15 minutes.
- Meanwhile, return the ribs to the pan. Roast the ribs in the oven for about 15 minutes, until browned and crisp on the outside and still moist within.
HERB CRUSTED PORK WITH MUSTARD AND GARLIC - LIKEHOTKETO
From likehotketo.com
5/5 (5)Total Time 30 minsCategory RecipesCalories 269 per serving
- Prepare the herb crust: mix the finely chopped (or dried) oregano, mint and thyme with the crushed pork rinds.
- Cut the pork tenderloins in serving sized pieces, or keep them whole if you prefer. Using a pointy, sharp thin knife, pierce holes about one inch apart. Take a whole garlic clove and stuff inside. Rub in salt and pepper, lay on a roasting pan drizzled in olive oil, and take it into the pre-heated oven at 200 °C (400 °F) for about 15 minutes, until the outside lost its pink.
- Remove the tenderloins from the oven (but keep it on). Spread the mustard on the meat, then cover it with the herb and pork rinds spice mix.
- Return the pork tenderloins to the oven, and bake for about 10 to 15 minutes further, depending on how thick the tenderloins are and whether you cut them up in smaller pieces or not. If using a food thermometer - it should read a minimal internal temperature of 63°C (145°F). Remove from the oven and let it rest for at least 3 minutes before serving.
OVEN ROASTED PORK TENDERLOIN WITH MUSTARD, GARLIC AND ...
From hungrypinner.com
4.9/5 (4)Estimated Reading Time 3 mins
QUICK RECIPE: GARLIC AND HERB ROASTED PORK TENDERLOIN - KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
HERB CRUSTED PORK LOIN ROAST - IMMACULATE BITES
From africanbites.com
5/5 (2)Total Time 1 hr 20 minsCategory MainCalories 345 per serving
- Mix together all of the ingredients for the Herb and Mustard Crust into a paste. Stir in olive oil until you have a medium thin paste, using more or less oil as required.
- Score pork loin by creating shallow diagonal lines making a diamond pattern on the surface. Scoring meat helps with even cooking and helps the marinade get deeper into the meat for a more flavorful roast.
- Rub paste over the entire surface of the pork loin roast making sure to get into the cracks from scoring.
PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE - RECIPETIN EATS
From recipetineats.com
5/5 (54)Total Time 33 minsCategory MainCalories 357 per serving
- Preheat oven: Preheat oven to 200°C / 390°F (180°C fan). Place a rack over a tray (for resting the cooked meat).
- Sear pork: Heat oil in a large oven-proof skillet over medium-high heat. Sear pork all over until golden. This takes around 5 minutes (I sear 4 sides).
- Bake (Note 5): Transfer the skillet with the pork in it to the oven. Bake for 12 - 15 minutes or until an instant read thermometer reads 65°C / 149°F. This will have a blush of pink, a perfect medium for optimum juiciness. (For no pink at all, add 3 minutes cooking and target an internal temperature of 68°C / 155°F.)
HERB ROASTED PORK TENDERLOIN RECIPE - BUDGET BYTES
From budgetbytes.com
4.9/5 (30)Total Time 45 minsServings 4Calories 280 per serving
- Preheat the oven to 400ºF. Mince the garlic. Add the dried basil, thyme, and rosemary to a small dish. Use your hands to crush the dried rosemary slightly. Add the garlic, olive oil, salt, and some freshly cracked black pepper to the bowl and stir to combine.
- Place the pork tenderloin on a baking sheet or baking dish. Rub the oil and herb mix over the entire surface of the pork, including the underside.
- Place the baking dish in the preheated oven and roast the pork for about 35 minutes, or until the internal temperature reads at least 145ºF. Allow the pork to rest at room temperature for 10 minutes before slicing and serving.
MUSTARD HERB-CRUSTED PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Calories 184 per servingServings 4
- Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 cup chopped parsley, cheese, and 2 teaspoons thyme in a shallow dish. Sprinkle pork with salt and pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with mustard mixture, and dredge in breadcrumb mixture.
- Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.
- Substitute Parmigiano-Reggiano for the Romano cheese or try honey mustard in place of Dijon mustard, if you prefer.
GARLIC HERB OVEN ROASTED PORK LOIN
From slimpickinskitchen.com
5/5 (5)Category Easy Entree, Quick &AmpServings 4-6Total Time 40 mins
- Preheat oven to 450 degrees (F) and, using a paring knife, pierce the pork loin 8-10 times so the garlic herb mixture can soak into the meat.
- In a small bowl combine olive oil, garlic, dried herbs, salt & pepper then slather all over the pork loin.
- Roast the pork for 20 minutes on a baking sheet, baste with drippings, then lower the heat to 325 and continue to cook for 10-15 minutes or until a meat thermometer reads 145 degrees (F).
MUSTARD + SAGE ROASTED PORK TENDERLOIN - THE SAVVY SPOON
From thesavvyspoon.com
Cuisine AmericanEstimated Reading Time 3 minsCategory Main CourseTotal Time 40 mins
HERB-ROASTED PORK LOIN RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Total Time 9 hrs 45 minsServings 6-8
- Let pork stand at room temperature 30 minutes. (Bringing it to room temperature will help it cook faster and more evenly.)
- Preheat oven to 400°. Cook pork in hot oil in a large skillet over medium-high heat 2 minutes on each side or until browned. Lightly grease a wire rack with cooking spray. Place pork on rack in a roasting pan.
- Bake at 400° for 35 to 45 minutes or until a meat thermometer inserted into thickest portion registers 135°. Remove from oven, and let stand 15 minutes before serving.
HERB AND MUSTARD PORK ROAST - BEWITCHING KITCHEN
From bewitchingkitchen.com
Estimated Reading Time 3 mins
BRAISED PORK LOIN ROAST IN DIJON MUSTARD SAUCE
From fromachefskitchen.com
4.3/5 (3)Total Time 3 hrsCategory PorkCalories 607 per serving
PORK LOIN ROAST WITH DIJON MUSTARD GLAZE AND SAUCE (PLUS ...
From delishably.com
Author Peggy Woods
GARLIC HERB PORK TENDERLOIN WITH ROASTED ONIONS AND ...
From jellytoastblog.com
Estimated Reading Time 2 mins
BAKED PORK TENDERLOIN RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
4.1/5 (27)Total Time 50 minsCategory Dinner, EntreeCalories 175 per serving
MUSTARD, GARLIC AND HERB CRUSTED PORK TENDERLOIN IS ...
From pinterest.com
Estimated Reading Time 5 mins
MUSTARD-HERB ROASTED PORK TENDERLOIN - DIABETES FOOD HUB
From diabetesfoodhub.org
5/5 (25)Calories 190 per servingServings 4
16 PORK DINNERS THAT CAN HELP YOU LOSE WEIGHT
From yahoo.com
RECIPE FOR TENDERLOIN PORK - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HERB CRUSTED PORK LOIN ROAST - CANADA.CA
From canada.ca
MUSHROOM STUFFED PORK ROAST - ALL INFORMATION ABOUT ...
From therecipes.info
HERB-ROASTED PORK LOIN - GLUTEN FREE RECIPES
From fooddiez.com
DIJON MUSTARD, GARLIC AND HERB ROASTED PORK TENDERLOIN ...
From pinterest.com
MUSTARD COATED PORK LOIN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LEMON-GARLIC HERB-CRUSTED PORK LOIN - CO-OP FOOD
From food.crs
MUSTARD & HERB ROASTED PORK TENDERLOIN - WORKING AGAINST ...
From workingagainstgravity.com
HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE ...
From crecipe.com
GARLIC MUSTARD PORK LOIN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE ...
From tfrecipes.com
ROASTED PORK LOIN WITH MUSTARD GARLIC AND HERBS
From tfrecipes.com
MUSTARD PORK LOIN | FRESH CHILE
From freshchileco.com
ROASTED HERB-STUFFED PORK LOIN - PLAIN.RECIPES
From plain.recipes
HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE ...
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love