Roasted Pork Tenderloin Food

ROASTED PORK TENDERLOIN

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).

ROAST PORK TENDERLOIN

Steps:

• Combine first 6 ingredients, mixing well.
• Add all remaining ingredients except pork loin and combine thoroughly.
• Spread marinade evenly over pork loin and marinate in refrigerator for 8 hours.
• Preheat oven to 350 degrees.
• Remove pork loin from refrigerator and let come to room temperature.
• Roast uncovered for 45 minutes.
• Remove from oven and let rest for 15 minutes.
• Carve into 1/4 inch slices.

ROASTED PORK TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F.
• Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
• In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
• Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
• In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.

ROASTED PORK TENDERLOIN

Steps:

• Preheat oven to 500 degrees.
• Position a rack at the bottom of the oven.
• Mix together the brown sugar, salt, rosemary and pepper.
• Rub the dry brine all over the meat and let infuse for 1 hour.
• Place the tenderloins side by side but not touching in the smallest roasting pan lined with non stick foil.
• Roast for 10 minutes, flip over and roast again until the internal temperature registers 155° on an instant-read thermometer, about 8 minutes more. Let rest for about 10 minutes (the internal temperature should reach 160°).
• If desired deglaze pan with water, wine or apple juice and pour over pork ½-inch-thick slices.

SPICED ROASTED PORK TENDERLOIN

Steps:

• Mix together cayenne, allspice, and sugar; season with salt and pepper. Rub a pork tenderloin with spice mixture. Roast at 475 degrees on a rimmed baking sheet until medium, 15 minutes.

FOOLPROOF ROASTED PORK TENDERLOIN

Steps:

• 1. Place thawed pork tenderloin in a gallon Ziploc bag (I use Hormel original tenderloin, about 1.5 lbs.). Add olive oil, granulated onion, granulated garlic, salt, pepper, Italian seasoning, oregano, optional red pepper flake, dried rosemary, or any other herb that you love with pork.
• 2. Seal bag and remove as much air as possible to make sure that the seasonings completely coat the pork tenderloin. Put in refrigerator for at least 1 hour or longer.
• 3. Preheat oven to 425°F. (This is not a typo.) Line a casserole or small baking dish with aluminum foil for easy cleanup, if desired. REMOVE TENDERLOIN FROM BAG and center in a foil-lined dish.
• 4. Pour marinade over the tenderloin and bake for 15 minutes.
• 5. Turn meat over and bake another 15 minutes. Turn meat over once more and bake another 15 minutes for a total cooking time of 45 minutes.
• 6. Remove from oven and let rest for 10 minutes.
• 7. Cut into 1/4" or thicker slices and serve with your favorite side dishes. If desired make a compound butter/margarine ahead of time with a little crushed dried rosemary, thyme, and garlic. Put a small pat on each slice and allow heat to melt it into the meat. C'est ci bon!

ROASTED PORK TENDERLOIN SUPPER

Steps:

• Heat oven to 400ºF.
• Heat large nonstick skillet on medium heat. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Remove meat from skillet, reserving meat drippings in skillet; place meat in 13x9-inch baking dish. Mix mustard and thyme; spread onto meat.
• Bake 20 to 25 min. or until meat is done (145ºF). Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 Tbsp.
• Add broth to same skillet. Bring to boil on high heat. Add Neufchatel; cook on medium-low heat 2 min. or until Neufchatel is completely melted and mixture is blended, stirring constantly.
• Cut meat into thin slices. Serve topped with Neufchatel sauce along with stuffing and beans.