Salt Crusted And Seasoned Pork Tenderloin Food

PORK TENDERLOIN WITH SEASONED RUB

Steps:

• Preheat the oven to 450 degrees F.
• In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
• In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

BAKED PORK TENDERLOIN WITH MUSTARD CRUST

Steps:

• Preheat oven to 350 F.
• Dijon Mustard: Place the tenderloin in the oven safe dish, such as cast iron or dutch oven. Season the surface of the tenderloin with salt and pepper. Cover the tenderloin with Dijon mustard, using a pastry brush
• Herb Mixture: In a small plate prepare the herb mixture by mixing olive oil, chopped garlic, Italian seasoning and salt.
• Using a pastry brush cover the tenderloin with the herb mixture on top and all sides, except the bottom.
• Roast at 350 F for approximately 30 minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin). Remove from the oven and rest for 5 minutes. Slice and serve.

SAGE AND GARLIC CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 400.
• Stir together garlic, sage, salt, pepper and olive oil in a small bowl.
• Rub mixture all over pork.
• Heat a heavy pan over medium-high heat. Add the vegetable oil. Add pork and brown on all sides, about 4 minutes.
• Transfer to oven. Roast pork, turning occasionally, until a thermometer registers 145 to 150, about 20 minutes.
• Transfer to a cutting board. Tent with foil and let rest 10 minutes before slicing.

SALT CRUSTED AND SEASONED PORK TENDERLOIN

Steps:

• Thoroughly combine minces garlic with spice blend.
• Pat pork tenderloin dry with paper towel.
• Brush tenderloin with oil; sprinkle with garlic/spice mix. Press into tenderloin.
• Place long sheet of heavy-duty aluminum foil on a baking pan. Place tenderloin on foil; bring edges of foil up at sides and ends; fold in allowing top of pork tenderloin to remain exposed.
• Sprinkle top of tenderloin wit kosher salt.
• Roast at 450 for 20-25 minutes or until internal temperature reaches 160.
• (Salt layer will brown and crack during roasting process).
• Allow meat to rest 10 minutes. Remove and discard salt crust.
• Slice and serve.

SALT CRUSTED AND SEASONED PORK TENDERLOIN

Steps:

• Thoroughly combine minced garlic with spice blend. Pat pork tenderloin dry with paper towel. Brush tenderloin with oil; sprinkle with garlic/spice mixture. Press into tenderloin. Place long sheet of heavy-duty aluminum foil on a baking pan. Place tenderloin on foil; bring edges of foil up at sides and ends; fold in allowing top of pork tenderloin to remain exposed. Sprinkle top of tenderloin with Morton® Sea Salt (Coarse).
• Roast meat at 450 degrees F for 20 to 25 minutes or until internal temperature reaches 160 degrees F for medium or 170 degrees F for well done. Allow meat to rest 10 minutes. Remove and discard salt crust. Brush off any excessive salt from roast, if desired. Slice and serve.

SALT AND PEPPER-CRUSTED PORK

Steps:

• Combine pepper, salt, rosemary and garlic in small bowl. Rub over pork. Let pork stand at least 15 minutes.
• Preheat oven to 400°F. Heat oil in heavy medium ovenproof skillet over high heat. Add pork and brown on all sides, about 6 minutes. Transfer skillet with pork to oven and roast until pork is cooked through, turning occasionally, about 20 minutes. Slice and serve.