HERB-MARINATED PORK TENDERLOINS
For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.
Provided by Ina Garten
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
- Preheat the oven to 400 degrees F.
- Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams
MARINATED ROSEMARY CHICKEN
This is a wonderful way to fix your Sunday roasted chicken using all of those great fresh herbs from the garden - just plan ahead!
Provided by Beverly Auguadro
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 7
Number Of Ingredients 9
Steps:
- To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.
- Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours.
- Preheat oven to 350 degrees F (175 degrees C). Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.
Nutrition Facts : Calories 744 calories, Carbohydrate 8.3 g, Cholesterol 138.6 mg, Fat 56.1 g, Fiber 3.4 g, Protein 45.2 g, SaturatedFat 11.4 g, Sodium 149.5 mg, Sugar 0.7 g
ROSEMARY AND THYME CHICKEN RECIPE
Juicy Chicken marinated with herbs is a perfect meal for weekends as it is light on the stomach and does not involve too much effort to cook. You will love each and every bite of herb flavoured chicken. It is delicious and healthy at the same time. Serve Rosemary And Thyme Chicken along with Farm Fresh Vegetarian Pasta Salad for a weekday dinner. If you like this recipe, you can also try other Chicken recipes such as Cheesy Chicken Ala Kiev Paprika Chicken Skewers Spicy Pepper Chicken
Provided by Garima Gautam
Time 1h20m
Yield Makes: 2 Servings
Number Of Ingredients 10
Steps:
- To begin making the Rosemary And Thyme Chicken recipe, take a big bowl and mix everything together except lemon slices and chicken breast. Now add the chicken breast and rub the marinate on chicken so that is it completely covered.
- Cover the bowl with a plastic wrap and marinate this in the fridge for at least one hour.
- After one hour take the chicken out of the fridge and keep it aside.
- Heat up a skillet and put the chicken breast on it. Arrange the lemon slices beside chicken and pour the left over marinate all over chicken and let it cook on slow heat in the marinade itself.
- Keep flipping the chicken and cook for 15-20 minutes until the chicken gets cooked. Overcooking might make the chicken chewy and tough. Serve it hot.
- Serve Rosemary And Thyme Chicken along with Farm Fresh Vegetarian Pasta Salad for a weekday dinner.
ROSEMARY-THYME MARINADE
With the end of the holiday season, I'm ready to return to more normal eating habits. Breaking out my little George Foreman and looking for ways to prepare chicken, fish and vegetables. Came across this on another site and thought it would work well with poultry or zucchini or potatoes.
Provided by justcallmetoni
Categories Lemon
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together in a small bowl or resealable bag.
- The orginal recipe did not include marinating times but I would suggest at least 2 hours for chicken, preferably overnight. Since fish tends to cook in marinades, 30 minutes should do. For vegetables, firmer vegetables can go longer but something like zucchini or yellow squash might be ready in 20-30 minutes.
EMERIL'S MARJORAM, THYME, ROSEMARY & LEMON GRILLED SHRIMP
I found this recipe on the back of a bag of Emeril's Louisana Shrimp.I haven't tried it yet but rest assured I WILL try it as soon as I can! I just love Emeril and this sounds SOOOO delicious! I guessed at the servings since the recipe didn't specify. Of course if you REALLY LOVE shrimp, it could be one or two servings! ;)
Provided by Mickey D
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Use a pair of kitchen shears or scissors to cut the backs of the shrimp and remove the vein. Set aside.
- Combine the remaining ingredients in a medium-sized bowl. Stir well to combine. Add the shrimp to the bowl and toss to evenly coat. Place in the refrigerator and let marinate for at least 20 minutes and up to 1 hour.
- Set a grill or grill pan over medium-high heat and spray with cooking spray. Once the grill is hot, remove the shrimp from the marinade and place on the grill. Cook for 4 to 5 minutes per side and serve sprinkled with kosher salt and wedges of lemon.
ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME
Make and share this Roast Pork Loin With Garlic, Rosemary & Thyme recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F
- Line 13 x 9 x 2" roasting pan with foil.
- Mix first 5 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. (some brands have a handy dandy pop-up timer-Life is Good!
- 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.
LEMON ROSEMARY CHICKEN MARINADE
This delightful Lemon Rosemary Chicken Marinade boosts the flavor of plain chicken to amazing with its tangy citrus herb taste! Like all of my wonderful chicken marinades, it's super easy to make and can marinate in the fridge or go straight into the freezer for weekly meal prep!
Provided by Angela
Categories Chicken Dishes Condiments Marinade
Time 5m
Number Of Ingredients 6
Steps:
- In a small mixing bowl combine all ingredients (olive oil, lemon juice, rosemary, garlic, thyme, salt, and pepper) and mix well.
- Pour the marinade into a ziploc plastic storage bag then add the chicken. Squeeze out the excess air while you seal the bag securely.
- Rub the marinade into the chicken through the bag by squishing the marinade around the bagged chicken.
- Refrigerate for at least 4 hours for best results. Freeze for up to 3 months.
Nutrition Facts : Calories 501 kcal, Carbohydrate 6 g, Protein 1 g, Fat 55 g, SaturatedFat 8 g, Sodium 1166 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
PERFECT VEAL CHOP RECIPE (QUICK AND EASY)
These Veal Chops are quick and easy to make, with a taste that's better than a Michelin star restaurant. Bone-in veal chops are marinated with fresh rosemary, thyme, salt, and pepper, then tenderized to succulent perfection! Drizzle them with homemade rosemary butter sauce for the most delicious dinner!
Provided by Izzy
Categories Dinner Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Place the veal chops in a shallow dish. Drizzle with 2 tablespoons of olive oil.
- Sprinkle with salt and pepper. Then add minced rosemary and thyme.
- Rub the olive oil and seasoning onto all sides of the veal chops.
- Let the veal chops marinate sit at room temperature for 15-60 minutes before cooking. (Ideally let them marinate for 1 hour. DO NOT skip this step, or your veal chops won't be cooked evenly.)
- Place a large skillet over medium heat for a few minutes until hot. Add the remaining olive oil. Once hot, add smashed garlic and cook until the clove just turned brown. Discard the garlic.
- Increase the heat to high and then add the marinated veal chops to the pan (make sure the chops are at room temperature). Cook for about 2 minutes or until the undersides have turned golden brown.
- Flip the veal chops and cook the other side for about 2 minutes until golden brown.
- Add chicken broth to the pan. Once it starts to simmer, cover the pan with a lid and let the chops braise for 5- 8 minutes or until the internal temperature reaches 145°F on an instant-read thermometer. (Refer to the notes for other doneness levels.)
- Remove the chops to a plate and cover with foil to keep warm (Don't discard the juices in the pan). Let them rest for 5-10 minutes to let the juices retreat back into the meat.
- In the meantime, leave about 1/4 cup of the juices in the pan. Increase the heat to medium-high, and add wine, butter, rosemary, thyme, salt, and pepper. Cook for a few minutes until the sauce has slightly thickened.
- Pour the sauce over the chops. Serve and enjoy!
Nutrition Facts : Calories 552 kcal, Carbohydrate 1 g, Protein 43 g, Fat 40 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 194 mg, Sodium 577 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 23 g, ServingSize 1 serving
ROSEMARY, GARLIC AND LEMON MARINADE
Provided by Jamie Oliver
Time 15m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;
MARINATED LAMB CHOPS IN GARLIC, ROSEMARY AND THYME
Get your lamb chops packed with flavour with this sensations marinade.
Provided by Braai365
Categories Dinner
Time 20m
Number Of Ingredients 6
Steps:
- Grab a food processor and add the garlic, rosemary, thyme, and salt. Mix until it's all combined and then add the olive oil.
- Rub this on both sides of the lamb chops and then put them in the fridge to marinade for 1-2 hours. Take them out about half an hour before so that the lamb gets up to room temperature.
- Throw the chops on very high heat, sealing them on each side for 2 minutes. For medium-rare dependant on heat total cooking time will be about 8-10 minutes in total.
Nutrition Facts :
ROSEMARY MARINATED OLIVES
Provided by Ted Allen
Categories Garlic Herb Olive Marinate Cocktail Party Thanksgiving Rosemary
Yield Makes 1 pound
Number Of Ingredients 6
Steps:
- Combine the olives, lemon zest, rosemary, and thyme in an attractive jar that has a cover. Bury the garlic clove in the center, add the oil, stir, cover, and refrigerate until you need it, up to several weeks. Give the mixture another stir now and then to blend. And try other flavors: herbs such as tarragon, other citrus peels, chilis, seasoned oils-whatever you like.
BALSAMIC-ROSEMARY MARINADE
This marinade is perfect for our Mushrooms, Red Peppers, and Beef with Balsamic-Rosemary Marinade kebabs.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- In a liquid measuring cup, combine marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.
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CHICKEN BREASTS WITH ROSEMARY AND THYME - FOOD & WINE
From foodandwine.com
4/5 Total Time 30 minsServings 4
- Preheat the oven to 375°. Press a rosemary and thyme sprig on each chicken breast. Sprinkle the chicken with the crushed red pepper and season with salt and black pepper.
- In a large nonstick, ovenproof skillet, heat the olive oil until shimmering. Add the chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 minutes. Season the chicken with salt and black pepper, turn and cook until lightly browned, 2 to 3 minutes longer. Transfer the skillet to the oven and roast the chicken for 20 minutes, or until the juices run clear when the breast is pierced near the wing joint.
- Transfer the chicken breasts from the skillet to a platter, cover and keep warm. Pour off any fat in the skillet and set the skillet over a burner. Add the chicken stock and cook over high heat, scraping up any bits stuck to the bottom of the pan. Whisk the flour and water mixture into the skillet and boil until slightly thickened, about 1 minute. Pour the pan sauce into a bowl and serve with the chicken.
ROSEMARY-THYME MARINADE RECIPE | CDKITCHEN.COM
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Servings 1Calories 62 per servingTotal Time 3 mins
ROSEMARY, THYME, BALSAMIC CHICKEN BREASTS - HOOKOM ON HEALTH
From hookomonhealth.com
Servings 4Estimated Reading Time 3 minsCategory Main CourseTotal Time 40 mins
- Whisk together olive oil, balsamic vinegar, garlic, rosemary, thyme, and salt until all ingredients are evenly dispersed.
- Place chicken breasts onto prepared baking sheet and spoon any extra marinade evenly over chicken.
OVEN BAKED ROSEMARY AND THYME CHICKEN RECIPE - YOUR FOOD ...
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5/5 (1)Total Time 4 hrs 40 minsCategory Lunch & Dinner, Main CourseCalories 780 per serving
- First clean chicken legs and add turmeric power, salt and lemon juice. Leave this aside to marinate. I will advice to let it marinade for at least 4 hours, however if in rush you can by pass this (though this comes with a compromise on taste).
- When you are ready to make (bake) this, preheat the oven to 180°C. In the oven tray keep the chicken legs.
- Now liquidity the butter in a cup, add salt and pour over the chicken legs. Use brush or hands to ensure butter is applied all over the chicken pieces. Smear some salt on chicken pieces if you like crispy baked skin.
ROSEMARY GARLIC CHICKEN BREAST MARINADE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
5/5 (1)Total Time 3 hrsCategory Main CourseCalories 137 per serving
- Preparing the chicken: If your chicken breast has an uneven thickness, place the chicken breast between two sheets of plastic wrap and pound with a meat tenderizer or even a mason jar to flatten the chicken and get it closer to being an even thickness throughout the entire breast.
- In a gallon size Ziplock bag, Add the chicken breast. (You can use 2-4 large chicken breasts for this recipe. When deciding on how much chicken breast to use for each person, I like to plan for 1/3 lb of chicken breast per person) If you are marinading more than about 4 large chicken breasts, you will want to double your recipe.
- Add the avocado oil, lemon juice, minced garlic, fresh rosemary-be sure it is minced into very small pieces, Dijon mustard, salt, and pepper.
- Zip the ziplock bag and roll the chicken breast and the marinade around until the marinade is all mixed together and covering all of the chicken.
GRILLED LAMB CHOPS WITH A ROSEMARY MARINADE - FRESH FOOD ...
From freshfoodinaflash.com
Ratings 1Category Main CourseCuisine American, New ZealandTotal Time 1 hr 14 mins
- Place garlic, rosemary, parsley and thyme in a small food processor. Process until chopped. Add anchovy if you desire and process again. Then add the olive oil, red wine, Dijon mustard, salt and pepper and process until you have a wet mixture..
- Slather the Rosemary Marinade all over the lamb chops. Refrigerate for at least an hour, while you prepare the rest of your meal.
- When ready to grill, bring your lamb chops out of the fridge to warm up a little, while you prepare the grill. Lamb is best when cooked to medium rare - 135° (it will go up to 145° after resting). To accomplish this, grill chops no more than 4 minutes per side over medium high heat. Less time if the lamb chops are thinner than 1". They are done when they have some spring when you press into them, Avoid cooking until they are close to hard, as the meat will be dry and overcooked.
- Take the lamb chops off the heat and let them rest 5+ minutes while you serve up the rest of your meal. Resist cutting into them. As they stand, they will continue to cook and the juices will distribute throughout the meat. Slice lamb against the grain or across the chop.
PANCETTA PORK TENDERLOIN WITH CIDER, MAPLE SYRUP, THYME ...
From more.ctv.ca
Servings 8-10Category Dinner
- For the marinade, combine the cider, Dijon, maple syrup, oil, salt, and pepper in a large bowl or a large heavy-duty re-sealable plastic bag and mash it around to bring it all together. Using the back of a large knife, whack the thyme and rosemary a few times to bruise it up a bit. This will help the herbs release more of their flavour in the marinade. Smash and roughly chop the garlic and add it, along with the herbs, tenderloins, and onions, to the marinade. Make sure the pork is completely submerged and cover or seal it all up to sit in the fridge for at least two hours, or up to 24 hours, to allow the flavours to marry.
- When you’re ready to cook, remove the pork from the marinade, dry it off with some paper towel, and allow it to sit at room temperature for 20 to 30 minutes.
- Preheat your oven to 425 F, line a baking sheet or roasting pan with a wire rack, and get to work on your pancetta wrap.
- For the roast, in a small bowl, mix together the garlic, rosemary, thyme, salt, pepper, and oil. Set aside.
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