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.
CAJUN ROASTED PORK LOIN
This wonderful roast creates an incredible sauce for drizzling over the meat. If you like it spicier add more cayenne.
Provided by Patti Terranova
Categories Meat and Poultry Recipes Pork
Time 2h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
- Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.
- Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 7.4 g, Cholesterol 118.1 mg, Fat 24.5 g, Fiber 1.5 g, Protein 37.5 g, SaturatedFat 9.3 g, Sodium 177.9 mg, Sugar 2.4 g
ROAST PORK TENDERLOIN
Make and share this Roast Pork Tenderloin recipe from Food.com.
Provided by Luby Luby Luby
Categories Pork
Time 9h
Yield 4 serving(s)
Number Of Ingredients 10
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
Easy and yummy pork tenderloin, melts in your mouth. You may use more or less sage according to your taste.
Provided by WUNNIE
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h10m
Yield 6
Number Of Ingredients 7
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).
Nutrition Facts : Calories 199.1 calories, Carbohydrate 16.5 g, Cholesterol 65.3 mg, Fat 3.8 g, Fiber 4.4 g, Protein 24.8 g, SaturatedFat 1.3 g, Sodium 1063.2 mg, Sugar 11.7 g
ROASTED PORK TENDERLOIN WITH SUNCHOKE AND PORCINI JUS
Steps:
- Porcini Jus 1. Bring water to boil, remove from heat and soak porcinis for 20 minutes. Using 1 TBSP butter, cook the crimini mushrooms, about 5 mins. Add the porcinis and liquid and cook down, 1 minute. Add broth and vinegar and cook down, about 4 minutes. Remove from heat and whisk in remaining butter. Set aside. Pork Tenderloin 1. Preheat oven to 425°. Season the tenderloin with salt and pepper. 2. In a large skillet sear the pork on each side, around 2 mins per side (around 6-8 min total). 3. Transfer to a rimmed baking sheet and insert an instant read thermometer and put in the oven until it reaches 140°, about 17-20 minutes. 4. Transfer to cutting board and let rest 5 minutes before cutting. Cut slices 1/4- 1/2" thick. Two slices per person. You should have some pork left over. Sunchoke Puree 1. In a medium sauce pan combine the sunchokes, cream, and butter and bring to a boil. Lower the heat to simmer and cook until the sunchokes are tender, about 8-10 minutes. 2. Remove from heat and pour mixture through strainer over a bowl, reserving the liquid. Add the drained sunchokes to a food processor or blender and start adding the liquid and puree until smooth. Transfer to a bowl and season with salt and pepper. (For an extra pop of flavor you can also stir in 1 TBSP black truffle oil). Sunchoke Chips 1. Line a dish with paper towel to absorb oil. 2. Add a 1/2" of canola oil to a deep pan or pot and add 8-10 slices of sunchoke at a time. Cook until lightly tan in color (they will keep cooking slightly so don't pull them out at the last minute or they will look burned). 2-3 mins per batch. 3. With a slotted spoon transfer slices to paper towel and sprinkle with kosher salt. Repeat until all are cooked. You want approx 24 chips per plate. Plate: Using a tablespoon utensil, add dollop of sunchoke puree to plate, add 2 slices of pork, 1-2 tsp of porcini sauce, and sprinkle chips. (Add shaved black truffle for pop, if you have it).
HERB-ROASTED PORK TENDERLOIN
Make and share this Herb-Roasted Pork Tenderloin recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.
- Prick pork with a fork, and place in marinade, turning to coat.
- Cover dish, or seal bag; Chill 2 hours.
- Remove from marinade, discarding marinade.
- Place pork on a rack in a roasting pan.
- Bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees.
Nutrition Facts : Calories 281.4, Fat 12.9, SaturatedFat 2.9, Cholesterol 110.7, Sodium 966.9, Carbohydrate 3.2, Fiber 0.4, Sugar 1.1, Protein 36.3
PORK TENDERLOIN WITH APPLE CIDER AU JUS
Pork tenderloin, apple cider, apple cider vinegar, and maple syrup make this dish both sweet and tangy. Double the sauce for dipping, if desired. I usually serve this with caramelized onions and apples as a side.
Provided by Bren
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Remove silver skin and any surface fat from tenderloin; dry well with paper towels. Combine Cajun seasoning, celery salt, garlic granules, onion powder, and sugar in a small bowl; mix well. Sprinkle seasoning mixture over pork tenderloin.
- Heat oil into a large skillet over high heat until shimmering. Add pork tenderloin and sear for 3 to 4 minutes per side. Transfer to the prepared baking sheet and place into the oven.
- Roast in the preheated oven until pork is slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Check temperature of the pork tenderloin after 10 minutes as baking time depends on how long it has been seared.
- Meanwhile, pour apple cider and apple cider vinegar into the skillet and bring to a low boil. Scrape up any browned bits, lower heat, and simmer for 15 minutes. Add maple syrup and simmer for 5 more minutes.
- Move pork tenderloin to a clean cutting board, cover, and let rest for 10 minutes.
- Slice pork tenderloin into thin slices, place on a serving dish, and drizzle with apple cider au jus.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 13.5 g, Cholesterol 49.1 mg, Fat 5.9 g, Protein 17.6 g, SaturatedFat 1.2 g, Sodium 106.4 mg, Sugar 11.7 g
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 PORK TENDERLOIN
Pork tenderloin a cut that is very lean, tender, and boneless, and a bit pricey. It's delicious roasted as long as you don't overcook it. 18 minutes I find is right on. With the addition of the dry brine producing a succulent tasty tenderloin. Tenderloins are usually sold in pairs do not confuse with pork loin which is a larger roast. If you do use adjust cooking times. If there's a silver membrane on the tenderloin, remove it before cooking. Use a thermometer to check if done so not to lose any juice by cutting into the meat. When at 150° which is well above the 137° necessary to kill any trichinae. Will produce tenderloin that's juicy, tender, and safe.
Provided by Rita1652
Categories Pork
Time 33m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 156.3, Fat 4, SaturatedFat 1.3, Cholesterol 73.8, Sodium 932.6, Carbohydrate 5.2, Fiber 0.1, Sugar 5, Protein 23.5
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
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- Preheat oven to 425°. Place porcinis in a heatproof bowl and cover with 2 cups boiling water. Set aside until porcinis are tender, about 20 minutes. Strain, reserving liquid and mushrooms. Finely chop mushrooms.
- Season pork with salt and pepper. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides, 6–8 minutes. Transfer to a rimmed baking sheet and roast until an instant-read thermometer inserted into center of pork registers 140°, 15-20 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing ½” thick (about 15 slices). Reserve 3 slices for tomorrow’s lunch.
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