CREOLE PORK TENDERLOIN WITH VEGETABLES
Fresh summer vegetables are paired with lean pork and tasty Greek olives for a healthy and quick dinner that's great for family or friends. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Sprinkle 3 teaspoons Creole seasoning over tenderloins. In a 6-qt. stockpot, heat oil over medium-high heat. Brown tenderloins on all sides. Transfer to a roasting pan., Add fennel, eggplant, squash, pepper and shallots to stockpot; cook and stir over medium heat 3-4 minutes or until lightly browned. Add olives and garlic; cook and stir 1 minute longer. Stir in broth, thyme and remaining Creole seasoning; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fennel is crisp-tender. Spoon vegetables and liquid around pork., Bake, uncovered, 20-25 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables.
Nutrition Facts : Calories 247 calories, Fat 10g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 575mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
ROASTED PORK TENDERLOIN AND VEGETABLES
There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. -Diane Martin, Brown Deer, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.
Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
PORK TENDERLOIN WITH SWEET-AND-SOUR VEGETABLES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 475 degrees F. Season the pork all over with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Remove to a plate.
- Wipe out the skillet; add 1 more tablespoon olive oil and heat over medium-high heat. Add the carrots and cook, stirring, until browned around the edges, about 4 minutes. Stir in the broccoli, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place the pork on top. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
- Meanwhile, return the skillet to the stovetop over medium-high heat. Add the cherry pepper slices, brine and maple syrup to the vegetables. Cook, stirring, until the vegetables are glazed, about 1 minute; season with salt.
- Slice the pork and season with salt and pepper. Serve with the glazed vegetables.
Nutrition Facts : Calories 420, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 1233 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 38 grams, Sugar 15 grams
ROASTED PORK TENDERLOIN WITH VEGETABLES
Roast pork tenderloin and vegetables together in the same pan for an easy one-dish dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Rub oil over pork; sprinkle with garlic-pepper blend. In ungreased 15x10x1-inch pan, place pork. Insert ovenproof meat thermometer horizontally into center of thickest part of pork.
- Cut potatoes and zucchini in half lengthwise. Arrange potatoes, zucchini and onions around pork. Drizzle butter over vegetables; sprinkle with thyme and salt.
- Roast uncovered 30 to 40 minutes or until thermometer reads 160°F. Cut pork into thin slices. Serve with vegetables.
Nutrition Facts : Calories 320, Carbohydrate 21 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 0 g
FIESTA PORK TENDERLOIN WITH ROASTED VEGETABLES
Pork tenderloin and baking potatoes prepared with green or red bell peppers and fajita seasoning mix spark this pork roast of tenderloin with zesty Mexican flavors. From the Ortega website, this is one of my favorites. To make it even easier, I actually cook it in the crock pot instead of the oven. Turns out moist and flavorful!
Provided by Rottmom
Categories One Dish Meal
Time 49m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- PREHEAT oven to 400°F Line roasting pan or 15x10-inch jelly-roll pan with foil.
- PLACE tenderloin, potatoes, bell peppers, onion, oil and seasoning mix in large heavy-duty plastic bag; shake to coat. Place tenderloin in center of prepared pan. Arrange vegetables around tenderloin.
- BAKE, stirring vegetables halfway through, for 40 to 45 minutes or until tenderloin reaches an internal temperature of 170°F and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired.
- CROCK POT DIRECTIONS: Preheat your crock pot on low while chopping vegetables. Spray the inside of the pot with cooking spray, place the meat in the bottom then layer the veg's around it. Cook on low for about 6-8 hours.
Nutrition Facts : Calories 364.8, Fat 16.2, SaturatedFat 4.1, Cholesterol 112.3, Sodium 87.5, Carbohydrate 17.1, Fiber 2.2, Sugar 2.9, Protein 36.7
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