ROAST PORK LOIN WITH MUSHROOMS AND TOMATOES
Coating a simple pork roast with an herb-and-spice rub turns it into a truly special dish. Save any pan juices for a tasty sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a 9-by-13-inch baking pan, combine tomatoes, mushrooms, garlic, and oil; season with salt and pepper. Toss to coat, and move mixture to sides of pan (leaving center free).
- Sprinkle pork with 1 teaspoon salt, 1/2 teaspoon pepper, cumin, coriander, and oregano, rubbing mixture in. Place pork in center of pan.
- Roast until meat registers 160 degrees on an instant-read thermometer and mushrooms are tender, 45 to 50 minutes. Remove from oven.
- Cut off a third (10 ounces) of the pork loin, and set aside for making Pressed Pork Sandwiches. Slice remaining pork, and serve with tomatoes, mushrooms, and any pan juices.
Nutrition Facts : Calories 402 g, Fat 18 g, Protein 45 g
ROASTED PORK TENDERLOIN WITH GARLIC MUSHROOMS AND TOMATOES
Make and share this Roasted Pork Tenderloin with Garlic Mushrooms and Tomatoes recipe from Food.com.
Provided by Miss Annie
Categories Pork
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Rub pork on all sides with salt and pepper.
- Place pork on one side of a large roasting pan.
- In a large bowl combine mushrooms, tomatoes, oil, garlic, and salt and pepper to taste; mix gently.
- Spoon vegetables into pan with pork, spreading in an even layer.
- Roast until meat thermometer inserted in the middle of the pork registers 160 degrees F.
- (about 25 minutes).
- Cut pork into thin slices; top with Garlic Mushrooms and Tomatoes.
ROASTED PORK TENDERLOIN WITH GARLIC
This pork loin is very easy to make and comes out delicious and juicy every time. It's a real crowd-pleaser, especially served with mashed potatoes.
Provided by LadyBell
Categories Pork
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Melt butter in roasting pan and sauté onion.
- Combine remaining ingredients in a small bowl.
- Rub over loin.
- Place loin on onions in roasting pan.
- Roast until center reaches 160°F.
- 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.
ROASTED PORK CHOPS WITH TOMATOES, MUSHROOMS, AND GARLIC SAUCE
This recipe is one I created recently that incorporates a wonderful variety of savory flavors that will leave your mouth watering for more!
Provided by SUSHMONGER
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h15m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- In a 9x13 inch baking dish, toss tomatoes, mushrooms, garlic, and olive oil with salt and pepper to taste. Mix lightly with hands to coat all ingredients with oil, and spread the tomato-mushroom mixture to the edges of the dish, leaving the center free for the pork chops.
- Combine 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, ground coriander, oregano, marjoram, thyme, rosemary, sage, basil, garlic powder, onion powder, ground paprika, sugar, and crushed red pepper in a bowl to make a spice rub.
- Sprinkle the pork chops with the spice rub, working the rub well into both sides of the meat. Place pork chops in the center of the baking dish, surrounded by the tomato and mushroom mixture.
- Roast in preheated oven until the pork is no longer pink in the center and mushrooms are tender, about 45 to 50 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C). Transfer pork chops to a serving dish and top with roasted tomato-mushroom mixture and all pan juices to serve.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 7.1 g, Cholesterol 97.9 mg, Fat 13.3 g, Fiber 2 g, Protein 40.8 g, SaturatedFat 3.5 g, Sodium 457.3 mg, Sugar 3.5 g
GARLIC PORK TENDERLOIN WITH MUSHROOM GRAVY
One of my family's favorites. If you aren't a garlic fan, pass on this one. A diet breaker, but worth it. Pork tenderloin are often sold 2 to a bag, so they are perfect for this dish. Serve extra gravy with mashed potatoes.
Provided by Karma Hunt
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.
- Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
- Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.
- Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
- Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 9.6 g, Cholesterol 128.1 mg, Fat 27 g, Fiber 2 g, Protein 26.1 g, SaturatedFat 15.8 g, Sodium 912.7 mg, Sugar 2.2 g
ROASTED PORK TENDERLOIN
Make and share this Roasted Pork Tenderloin recipe from Food.com.
Provided by Parsley
Categories Pork
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place meat in a large plastic bag.
- Mix together all remaining ingredients and pour into bag with the meat.
- Seal bag and chill to marinate at least 4 hours.
- Preheat oven to 300.
- Pour meat and marinade into a roasting pan and cook, uncovered for 2 hours (basting often) or until cooked through.
Nutrition Facts : Calories 291.5, Fat 10.3, SaturatedFat 3.5, Cholesterol 124.7, Sodium 1462.8, Carbohydrate 5.4, Fiber 0.3, Sugar 3.2, Protein 41.5
ROAST PORK TENDERLOIN WITH POTATOES AND MUSHROOMS
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Sprinkle the tenderloins with salt, pepper and cumin.
- Place the tenderloins in a roasting pan large enough to also hold the onions and potatoes in one layer. Sprinkle the tenderloins with the sage, then spread around the roast the onions, potatoes, mushrooms, garlic and the bay leaf. Brush them with the oil.
- Place the pan on top of the stove and over medium-high heat cook, turning the pork and vegetables until they are lightly browned all over. Place the pan in the oven and bake for 30 minutes. Turn the meat and vegetables, basting a few times.
- Pour off the fat from the pan. Add the wine and water. Crush the garlic clove with a fork, discard the skin, and blend with the gravy. Return to the oven and cook 10 more minutes.
- To serve, cut the pork crosswise into pieces. Serve with the onions, potatoes, mushrooms and the gravy. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 6 grams, Carbohydrate 81 grams, Fat 9 grams, Fiber 13 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1856 milligrams, Sugar 13 grams, TransFat 0 grams
ROASTED PORK TENDERLOIN WITH DRIED CHERRY COMPOTE
Make and share this Roasted Pork Tenderloin With Dried Cherry Compote recipe from Food.com.
Provided by Dancer
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For Pork, pre-heat oven to 400 degrees.
- Trim fat and silver skin from tenderloins.
- Mix chili powder, mustard powder, rosemary, and salt.
- Stir garlic into oil.
- Add oil mixture to dry ingredients to make a paste.
- Rub paste over tenderloins, cover and let marinate in refrigerator for about 1 1/2 hours.
- Place tenderloin in roasting pan and roast until medium or until meat thermometer registers 155 degrees in thickest part of meat, about 25 to 30 minutes.
- For Dried Cherry Compote, heat 1 tablespoon of the butter in skillet and add onions and mushrooms.
- Sauté until soft, about 5 minutes.
- Add beef broth, orange zest, and wines.
- Bring to boil and cook until the sauce is reduced by half.
- Add the dried cherries, orange juice, and thyme and continue cooking until the sauce becomes syrupy.
- Remove from heat and whisk in the remaining 3 tablespoons of butter, 1 tablespoon at a time.
- Bring back to a boil just before serving.
Nutrition Facts : Calories 689.2, Fat 40.4, SaturatedFat 11.7, Cholesterol 170.3, Sodium 799.6, Carbohydrate 15.1, Fiber 2.8, Sugar 5.6, Protein 49.4
ROASTED PORK TENDERLOIN WITH BOURBON-BARBECUE SAUCE
Make and share this Roasted Pork Tenderloin With Bourbon-Barbecue Sauce recipe from Food.com.
Provided by Cooking Creation
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Heat olive oil in an oven-proof skillet over medium-high heat.
- Sprinkle and massage a generous amount of kosher salt and pepper all over the pork. 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 in the foil for 10 minutes.
- Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Deglaze with the bourbon, scraping up the brown bits from the bottom of the pan. Whisk in the soy sauce, ketchup and brown sugar. Bring the sauce to a boil. Reduce the heat to low and cook for 2 minutes.
- Remove the pork from the tin foil. Whisk any drippings that have collected in the tin foil into the bourbon-barbecue sauce.
- Slice the pork and pour the sauce over all.
- Enjoy!
Nutrition Facts : Calories 311, Fat 14.2, SaturatedFat 2.7, Cholesterol 73.7, Sodium 649.4, Carbohydrate 15.9, Fiber 0.1, Sugar 15.2, Protein 24.5
PORK TENDERLOIN WITH MUSHROOMS
Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough- people tend to come back for seconds!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.
Nutrition Facts :
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