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
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 PORK TENDERLOIN
Steps:
- Whisk together the olive oil, red wine vinegar, parsley, rosemary, grain mustard, dry mustard, garlic, salt, pepper lemon juice. Pour over the tenderloins in a plastic bag and allow to marinate in the fridge for anywhere between 1 hour and overnight.
- Preheat the oven to 375 degrees F.
- After marinating, sear the tenderloins in the butter and olive oil. Add the root vegetables and baste them in the sauce. Cover and place in the oven for 25 minutes.
- Slice the pork into medallions and serve with the sauce from the bottom of the pan. Serve with hot buttermilk biscuits.
ROSEMARY PORK ROAST
What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.
Provided by Stacy B.
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h20m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
- Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg
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
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.
ROSEMARY ROASTED PORK TENDERLOIN
This is one of my favorite herb recipes and really showcases the rosemary. The tender pork also picks up a slightly sweet taste from apple juice concentrate.-Carolyn Scheider, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first five ingredients. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade from meat. Place meat in a roasting pan coated with cooking spray. Pour the reserved marinade on top. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 320mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
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.
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!
PORK TENDERLOIN WITH ROSEMARY
This easy pork dish with a sauce made from pan drippings comes from Ann Playe of Northampton, Massachusetts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a small bowl, stir together 1 tablespoon butter, oil, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper.
- In a small, shallow roasting pan, toss onions with half the butter mixture; push to sides; place pork in center. Rub remaining butter mixture over pork. Roast 10 minutes.
- Heat broiler; set rack 4 inches from heat. Broil until pork registers 155 degrees on an instant-read thermometer, 10 minutes. Remove pork from pan.
- Whisk flour and remaining 2 tablespoons butter in a small bowl; set aside. Place roasting pan with onions over medium-high heat. Add 3/4 cup water; bring to a boil, stirring to loosen any browned bits. Add Madeira and flour mixture. Cook sauce, stirring, until slightly thickened, 3 to 5 minutes.
- Slice pork 1/4 inch thick, and divide among plates; spoon sauce on top.
ROSEMARY-GARLIC PORK TENDERLOIN WITH SWEET-AND-SOUR PRUNES
Categories Garlic Pork Roast High Fiber Vinegar Prune Rosemary Fall Escarole Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Bring pitted prunes, 1 1/3 cups water, Sherry wine vinegar and sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is syrupy, about 20 minutes. Set prunes aside.
- Preheat oven to 400°F. Blend 1/4 cup olive oil, garlic cloves, chopped fresh rosemary and cracked black pepper in food processor to form paste. Place pork tenderloins in roasting pan; rub with 3 1/2 tablespoons garlic paste. Set remaining garlic paste aside. Roast pork tenderloins until thermometer inserted into thickest part registers 150°F, about 30 minutes.
- Meanwhile, heat remaining garlic paste and dried crushed red pepper in heavy large saucepan over medium-high heat. Add 12 cups sliced escarole; cover and cook until wilted, about 6 minutes. Mix in chicken stock.
- Transfer pork to work surface and slice. Mix any pan juices from pork into prunes and bring to simmer. Divide escarole among 6 plates. Top with pork slices, then prunes. Serve immediately.
ROSEMARY ROASTED PORK TENDERLOIN
If you can get your pork tenderloin on special...I find this cut of meat tender,juicy and economical.Theres no waste at all...no fat or bone. this was adapted from All-Recipes
Provided by Lorrie in Montreal
Categories Pork
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine the first five ingredients; mix well.
- Set aside 1/3 cup; cover and refrigerate.
- In a large resealable plastic bag, combine the pork and remaining marinade.
- Seal bag and turn to coat; refrigerate overnight.
- Drain and discard marinade from meat.
- Place meat in a roasting pan coated with nonstick cooking spray.
- Pour the reserved marinade on top.
- Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F.
- Let stand for 10 minutes before slicing.
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Servings 6Calories 150 per serving
- Trim fat from tenderloins; make 1/2-inch-deep slits on outside of tenderloins, and stuff with garlic slices. Combine water, oil, salt, and pepper in a small bowl. Rub surface of tenderloins evenly with oil mixture.
- Place tenderloins lengthwise on a double thickness of foil, 15 inches long. Top with 4 rosemary sprigs, and wrap securely. Place tenderloins on a baking sheet or roasting pan. Insert meat thermometer through foil into center of 1 tenderloin.
- Bake at 400° for 20 minutes or until a meat thermometer registers 155°. Remove from oven; let stand until thermometer registers 160°. Discard cooked rosemary sprigs. Garnish with additional rosemary sprigs, if desired.
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