BALSAMIC ROAST PORK TENDERLOINS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F.
- Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
- Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
- Let meat rest, transfer to a carving board, slice and serve.
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.
BALSAMIC ROASTED PORK LOIN
A zesty, yet simple meal with an olive oil and balsamic vinegar marinade. A crowd pleaser!
Provided by Melissa S.
Categories World Cuisine Recipes European Italian
Time 3h5m
Yield 8
Number Of Ingredients 4
Steps:
- Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 3.1 g, Cholesterol 55 mg, Fat 23.4 g, Fiber 0.1 g, Protein 18.3 g, SaturatedFat 5.5 g, Sodium 731.9 mg, Sugar 2.2 g
BEST BALSAMIC MARINATED PORK TENDERLOIN
Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.
Provided by maryjmohler
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 6h45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
- Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
- While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.
Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g
PORK TENDERLOIN WITH GLAZED RED ONION
This colorful entree has been a longtime family favorite. I pair it with rice pilaf or orzo to complement the thyme in the pork and the balsamic vinegar in the onions. -Patricia Schmidt of Sterling Heights, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the thyme, oil, salt and pepper; add pork. Seal bag and turn to coat; marinate at room temperature for 30 minutes., Meanwhile, saute onions in oil until tender; add the wine, raisins, sugar and salt. Bring to a boil. Reduce heat; cook, uncovered, for 45 minutes or until liquid is evaporated. Stir in vinegar and thyme; cook and stir 10 minutes longer to blend flavors. Set aside., Drain and discard marinade. Place pork on a rack coated with cooking spray in a shallow roasting pan. Bake, uncovered, at 425° for 20-30 minutes or until a thermometer reads 160°. Let stand for 5-10 minutes before slicing. Serve with warm red onion topping.
Nutrition Facts : Calories 336 calories, Fat 12g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 461mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
BALSAMIC-GLAZED PORK TENDERLOIN
Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. -Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.
Nutrition Facts : Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.
ROASTED PORK TENDERLOIN WITH BALSAMIC-RED CURRANT SAUCE
Simple to prepare yet elegant and full of flavor. The sauce is sweet and tangy and the pork is tender and juicy. You can substitute the red currant jelly with any of your favorite flavors such as strawberry, cherry, blueberry, etc. You can even substitute with leftover cranberry sauce.
Provided by Cooking Creation
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin.
- Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown.
- Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes.
- Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
- Slice the pork tenderloin. Pour the sauce over all.
- Enjoy!
ROASTED BALSAMIC PORK TENDERLOIN
Balsamic vingar is one of my favorite flavors. Pork tenderloin is one of my favorite meats. So this recipe is a win/win.
Provided by Budgiegirl
Time 4h50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the vinegar, 2 teaspoons of oil, thyme, mustard, garlic and pepper in a large ziplock bag. Add the pork. Squeeze out air and seal the bag, turn to coat the pork.
- Refrigerate at least 4 hours up to 24 hours.
- Preheat the oven to 475.
- Spray a small roasting pan with nonstick spray.
- Remove the tenderloin from the marinade, discard the marinade.
- Spray a skillet with non stick spray and set over medium high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to a roasting pan.
- Roast until and instant read thermometer inserted into the thickest part of the pork reads 160, about 20-25 minutes.
- Transfer to a carving board, let stand 10 minutes.
- Meanwhile, heat the remaining 1 teaspoon of oil in a nonstick skillet over medium high heat. Add the shallots and cook until softened, about 2 minutes. Add spinach and salt, cook about 3-4 minutes. Serve with pork.
Nutrition Facts : Calories 210.5, Fat 9.9, SaturatedFat 2.6, Cholesterol 74.8, Sodium 286.4, Carbohydrate 4.8, Fiber 1.8, Sugar 0.4, Protein 25.7
HERB CRUSTED PORK TENDERLION WITH RED CURRANT SAUCE
I have alot of currant bushes hence lots of currant jam and jelly that we can't eat every year. This recipe was too good to pass by. Source Better Homes and Gardens.
Provided by Ceezie
Categories Pork
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Trim any fat from meat. Brush meat evenly with Dijon-style mustard. Sprinkle meat with salt and black pepper. In a a shallow dish, combine rosemary, thyme and sage. Roll meat in the mixed herbs, pressing herbs on all sides of meat.
- In a very large nonstick skillet, brown tenderloin in hot oil over medium-high heat, turning to brown all sides. Transfer tenderloin to a rack in a shallow roasting pan. Roast in a 425 degree F oven for 25 minutes or until an instant-read thermometer inserted in pork registers 155 degrees F. and juices run clear. Remove from oven; cover with foil and let stand 15 minutes (meat temperature will rise to 160 degrees F).
- For currant sauce: In a small saucepan combine jelly, vinegar, and butter. Heat and stir until jelly is melted. Remove from heat. Stir in horseradish, lemon peel and juice.
- To serve, line a serving platter with watercress. Slice pork and arrange on top of the watercress; spoon some of the currant sauce over pork. Serve remaining sauce on the side. Makes 4 servings.
Nutrition Facts : Calories 126.7, Fat 5.4, SaturatedFat 1.7, Cholesterol 5, Sodium 39.8, Carbohydrate 20.5, Fiber 0.7, Sugar 14.5, Protein 0.7
PORK LOIN WITH CURRANT SAUCE
I serve this roast often to family and friends...and someone at the table always asks for the recipe. To complete the meal, I make stir-fried green beans and a lightened-up version of twice-baked potatoes. -Edie Urso of Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first six ingredients; mix well. Pour 1-1/4 cups marinade into a 2-gal. resealable plastic bag; add the pork roast. seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing. In a small saucepan, combine sauce ingredients; bring to a boil over medium heat. Serve with the pork.
Nutrition Facts : Calories 298 calories, Fat 11g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 481mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
JUICY HERBED PORK LOIN WITH CURRANT SAUCE
This delicious recipe is actually a combination of three different recipes, with a unique cooking method to keep the loin juicy. When my husband bought a 12 pound pork loin (because it was "on sale"), I panicked! I didn't have much experience cooking pork loin, and I knew that they can come out tough and tasteless if cooked improperly. I cut the loin into three 4-pound portions and threw them in the freezer, while I scoured the internet and cook books for a recipe and cooking directions. Now, this recipe is a family favorite! This would be wonderful for a holiday meal, or anytime you want to create something that will "wow" your family!
Provided by Kibbie
Categories Pork
Time 2h50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Pork Loin Directions-------------.
- Set oven to 475 degrees.
- Pierce top of pork loin with sharp knife about every one or two inches, depending on your fondness for garlic (if there is a fatty layer, that would be the top side), Insert slivered garlic into the slits made by the knife.
- Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste.
- Spread all over pork loin, roll the loin in chopped parsley.
- Cover with plastic wrap and let rest in refrigerator for at least one hour.
- Place on rack in shallow roasting pan.
- Roast in 475 degree oven for exactly 30 minutes.
- Pull loin out, and rest on countertop (uncovered) for exactly 30 minutes.
- (This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin).
- As the loin is resting, turn oven temperature down to 325 degrees.
- After the loin has rested, put it back in the oven (325 degrees), and bake for approx.
- 30- 45 minutes, or until the internal temperature reaches 145 degrees.
- Do not overcook!
- Let the loin rest uncovered for 15-20 minutes before slicing, the internal temperature will continue to climb even after taking the loin from the oven.
- (150-155 degrees) While the loin is resting, begin the currant sauce.
- Currant Sauce Directions-------------.
- Over medium heat, melt jam.
- Whisk in mustard, vinegar, and salt and pepper until smooth.
- Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation.
- Enjoy!
Nutrition Facts : Calories 479.4, Fat 24.1, SaturatedFat 8.3, Cholesterol 102.1, Sodium 567.4, Carbohydrate 30.8, Fiber 1, Sugar 21.6, Protein 34.4
STUFFED TENDERLOIN ROAST WITH CURRANT SAUCE
This is a recipe that comes from lots of trying and tweaking. My husband and 4 children love this savory tender meat with the sweet sauce drizzled over it. It's elegant and pretty enough for a dinner party, but not a lot of work.
Provided by jakrum421
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 2 tablespoons butter in a skillet. Cook and stir mushrooms and garlic in melted butter until tender, about 3 minutes. Remove skillet from heat. Mix bread crumbs, blue cheese, pistachio nuts, cranberries, parsley, onion powder, and seasoned salt into the mushroom mixture.
- Cut a long slice lengthwise down the center of the tenderloin to within 1/2 inch of the other side. Spoon stuffing into the slice and fold meat around the stuffing. Secure tenderloin closed with kitchen string. Brush olive oil over the tenderloin; sprinkle with salt. Put tenderloin in a roasting pan.
- Roast in preheated oven until an instant-read thermometer reads 140 degrees F (60 degrees C), 35 to 40 minutes. Cover beef loosely with aluminum foil and rest meat 15 minutes before slicing.
- As the beef roasts, stir currant jelly, Merlot wine, beef broth, and 2 tablespoons butter together in a saucepan; bring to a boil. Reduce heat to medium-low and cook at a simmer until thick and syrupy, 35 to 40 minutes.
- Arrange beef slices onto a platter and drizzle with currant sauce to serve.
Nutrition Facts : Calories 578.8 calories, Carbohydrate 38.2 g, Cholesterol 96.9 mg, Fat 33.9 g, Fiber 1.1 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 356.1 mg, Sugar 29.1 g
CURRANT GLAZED PORK TENDERLOIN
Simple recipe that is company worthy. Serve it with red cabbage and spaetzle or potato dumplings and your guests OR family's tastebuds will thank you. This meal is a wonderful melding of flavors.
Provided by axxo3846
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- In small bowl combine jelly and vinegar, set aside.
- Rub tenderloin with olive oil, season with salt and pepper.
- Place on rack in shallow roasting pan, roast 20 minutes.
- Spoon some jelly-vinegar glaze over tenderloin.
- Roast until meat thermometer inserted in center of tenderloin registers 160 degrees.
- Remove from oven, spoon with remaining glaze and cover with foil.
- Let stand 15 minutes before slicing.
- NOTE: I served this with a jar of drained red cabbage to which I added 1 tablespoon of the currant jelly, The red cabbage complemented the meal perfectly.
Nutrition Facts : Calories 275.1, Fat 10.4, SaturatedFat 3.1, Cholesterol 99.8, Sodium 79.7, Carbohydrate 13, Fiber 0.2, Sugar 9.6, Protein 31.1
SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS
Steps:
- Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
- Place the tenderloins in the center of the prepared pan and set aside.
- Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
- Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
- While the pork is resting, heat the remaining marinade in the small saucepan.
- Slice the pork and drizzle with the warm marinade.
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