ROSEMARY GARLIC PORK ROAST
Succulent Rosemary Garlic Pork Roast that's perfect for a Sunday dinner or a special occasion. Easy and quick to prepare, always a crowd pleaser, this pork loin is delicious, juicy, and incredibly tender!
Provided by Joanna Cismaru
Categories Main Course
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a small bowl whisk together the olive oil with the thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper.
- Spray a skillet that's oven safe with cooking spray. Place the pork loin in the skillet and rub the pork with the rosemary garlic rub thoroughly.
- Sear the pork over high heat on all sides until nicely browned. Top with more garlic cloves if preferred and add garlic bulbs to the skillet.
- Roast the pork covered with aluminum foil for the first 50 minutes, then remove the foil and roast for another 20 to 30 minutes or until the internal temperature of the pork is at least 145°F/62.8°C to 160°F/71.1°C.
- Remove the skillet from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for 15 minutes before cutting it and serving it.
Nutrition Facts : Calories 364 kcal, Carbohydrate 1 g, Protein 51 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 142 mg, Sodium 404 mg, ServingSize 1 serving
ROSEMARY PORK TENDERLOIN
Provided by Claire Robinson
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
- Preheat oven to 375 degrees F.
- Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
- Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!
ROASTED PORK TENDERLOIN WITH GARLIC & ROSEMARY RECIPE
The perfect baked pork tenderloin seasoned with a blend of dry spices and roasted in the oven for the perfect juicy and tender inside.
Provided by Shawn Williams
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 400° F.
- Combine all dry rub ingredients in a small bowl and mix.
- Rub tenderloin with 1-2 tablespoons of olive oil. Season with the dry rub until evenly coated.
- bring a 12 inch cast iron skillet or oven-safe pan to medium heat. Add a tablespoon of olive oil and let the skillet get hot first. Sear the tenderloin for about 45 seconds a side, rotating 4 times.
- transfer the skillet directly to the oven and bake for 15-18 minutes, flipping halfway through. Bake until internal temp in the center of the thickest part reaches 145° F. Remove from the oven, set on a cutting board and let rest uncovered for 5 minutes before slicing. Slice and serve.
Nutrition Facts : ServingSize 1, Calories 224 calories, Sugar 0.4g, Sodium 243mg, Fat 5.5g, SaturatedFat 1.9g, Carbohydrate 1.7g, Fiber 0.6g, Protein 39.8g, Cholesterol 110mg
ROAST PORK LOIN WITH GARLIC AND ROSEMARY
Steps:
- Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
- Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
PORK TENDERLOIN WITH ROSEMARY
Bake pork tenderloin with rosemary, garlic and pepper for an elegant dinner. Ready in 35 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 3
Number Of Ingredients 6
Steps:
- Heat the oven to 425°F. Spray an 8-inch square or 11x7-inch pan with the cooking spray.
- Peel and crush the garlic in a garlic press. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub the rosemary and garlic on all sides of pork. Place pork in the pan.
- Bake uncovered 20 to 30 minutes or until pork has a slight blush of pink in the center and a meat thermometer inserted in the center reads 160°F. Cut pork crosswise into thin slices.
Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 0 g, TransFat 0 g
ROSEMARY-GARLIC PORK TENDERLOIN
Pork tenderloin doesn't need much to make it delicious. Like this one-topped with grated Parmesan, dried rosemary leaves and a bit of garlic powder.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Heat oven to 350ºF.
- Place meat in shallow pan sprayed with cooking spray.
- Sprinkle with cheese.
- Bake 25 min. or until meat is done (145ºF). Remove from oven. Let stand 3 min. before slicing to serve.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
GRILLED ROSEMARY PORK TENDERLOIN
This easy recipe was brought to The Times in a 1994 article about winter grilling, but many readers love this dish year round. Marian Burros called for cutting the pork tenderloin into slices before marinating it in a simple mixture of garlic, red wine and fresh rosemary before grilling, but it works just as well with whole tenderloins and dried rosemary.
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Season with salt and pepper. Place in small bowl.
- Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.
- When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 0 grams, TransFat 0 grams
PORK TENDERLOIN WITH GARLIC ROSEMARY AND BACON
An experiment that produced a wonderfully flavored pork tenderloin with an excellent pan sauce. I was making recipe #198058 using (1) pound of tenderloin and since my tenderloins were in a (2) pound package, I made up this recipe to use the extra one.
Provided by SusieQusie
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim all silver skin from pork tenderloin & cut 4 shallow slits in the surface. Push in garlic clove halves. Rub meat with olive oil. Sprinkle with pepper.
- Line a baking sheet with a large piece of heavy duty aluminum foil. Place a baking rack on the foil and lay out the bacon slices.
- Center the tenderloin across the bacon and arrange rosemary sprigs over the top.
- Wrap bacon slices around the meat and rosemary, securing with toothpicks if necessary. Try to cover as much of the rosemary as possible so it doesn't burn when roasting.
- Cover tightly and refrigerate for at least 2 hours.
- Preheat oven to 425ºF.
- Remove meat from fridge and place in oven still wrapped. Roast for 15 minutes.
- Uncover and bake for 10-15 minutes more or until internal temp reaches 150-155º. Don't overcook it - the temp will rise about 5º-10º more from carry-over cooking after you take it out of the oven. Your goal temp is ~160º. The meat may look faintly pink in the center but it is done if the juices run clear.
- Remove from oven and pour off pan drippings to a small saucepan. Loosely rewrap meat with the foil and let rest for 10 minutes.
- Whisk the cornstarch into pan drippings, heating and stirring until thickened. Add salt to taste and more pepper if you want.
- Remove toothpicks, bacon and rosemary from meat and discard. (My bacon wasn't uniformly crisp. If yours is, feel free to crumble it into the sauce.).
- Slice pork at an angle into thin slices. Serve with the gravy.
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