Tuscan Herb Tomato Pork Tenderloin Food

TUSCAN PORK TENDERLOIN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.

TUSCAN HERB TOMATO PORK TENDERLOIN

Steps:

• Cut pork tenderloin into 1-inch thick medallions; sprinkle with a pinch each salt and pepper.
• Heat a large skillet over medium-high heat. Add butter and swirl to coat pan. Brown pork, turning once, for about 1 minute per side or until golden. Transfer to a plate.
• Add garlic, prosciutto and sage to pan and sauté for about 2 minutes or until prosciutto starts to brown. Add vinegar and boil, scraping up bits stuck to pan. Stir in cream; bring to a boil, stirring. Reduce heat and simmer, stirring often, for about 5 minutes, ,until sauce is slightly thickened.
• Stir in pork with any accumulated juices and tomatoes. Simmer, stirring and turning pork once, for about 5 minutes or just until a hint of pink remains in pork. Season to taste with salt and pepper. Serve sprinkled with basil and Parmesan cheese.
• COOKING TIP: Choose the ripest tomatoes possible for the best flavor. Often plum (Roma) or grape tomatoes have better flavor when regular ones are out of season.

HERB-CRUSTED PORK TENDERLOIN WITH TOMATO RICE

Steps:

• Preheat the broiler and line a baking sheet with foil. Pat the pork dry, brush with 1 tablespoon olive oil and season with salt and pepper. Toss half each of the scallions, parsley and dill in a small bowl; rub all over the pork. Transfer to the baking sheet and set aside.
• Heat the remaining 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the remaining scallions, the celery, garlic and rice. Cook, stirring, until the vegetables are tender, about 2 minutes. Add the tomatoes, 2 cups water and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and gently simmer until the rice is tender, about 20 minutes.
• Meanwhile, broil the pork, turning once, until lightly browned and a thermometer inserted into the center registers 145 degrees F, 16 to 20 minutes. Let rest 5 minutes.
• Stir the parmesan and remaining parsley and dill into the rice; season with salt and pepper. Slice the pork and serve with the rice. Top with more parmesan and parsley.

ITALIAN HERB-CRUSTED PORK LOIN

Steps:

• In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour., Preheat oven to 475°. Roast the pork for 20 minutes., Reduce oven setting to 425°. Roast until a thermometer reads 145° and vegetables are tender, 30-40 minutes longer. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.

TUSCAN PORK MEDALLIONS

Steps:

• Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and set aside., In the same skillet, saute prosciutto in the drippings until browned. Add garlic and sage; cook 1 minute longer. Add vinegar, stirring to loosen browned bits from pan., Stir in cream; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until slightly thickened. Add tomatoes and pork; heat through. Sprinkle each serving with basil and cheese.

CREAMY TUSCAN TOMATO PASTA WITH CHICKEN

Steps:

• Cook pasta according to package instructions.
• Chop chicken into bite sized pieces.
• Brown chicken in oil in a deep frying pan, set aside and keep warm.
• Fry onion and garlic in oil until soft and fragrant.
• Chop semi-dried tomatoes and olives into small pieces, add to onion and garlic.
• Add can of tomatoes, lemon juice and white wine.
• Mix in dried Italian spices, salt and pepper and chili flakes.
• When pasta is done add to tomato sauce with the chicken.
• Stir in cream and warm through, do not boil.