HERBED PORK TENDERLOINS
Steps:
- Preheat the oven to 450 degrees F.
- Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
- Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.
HERBED PORK MEDALLIONS
I like to serve this tender pork for special occasions. My husband thinks I spend hours preparing it, but it's really easy to fix.-Jodie Arkin, Waconia, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut pork into 1/2-in. slices and pound to flatten. Combine butter and garlic powder; brush over pork. Combine the seasonings; sprinkle over pork. , Broil 4-6 in. from the heat for 4 minutes on each side. Brush with honey; broil for 1 minute longer or until meat juices run clear.
Nutrition Facts : Calories 177 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 280mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.
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
HERB-CRUSTED PORK TENDERLOIN WITH TOMATO RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 472 calorie, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 84 milligrams, Sodium 698 milligrams, Carbohydrate 46 grams, Fiber 2 grams, Protein 37 grams
HERB-CRUSTED PORK ROAST
There is nothing like a well-seasoned pork roast, pan-seared and baked to perfection. The moist meat gets a flavor boost from a cheesy herbal crust and simple reduction sauce.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.
Nutrition Facts : Calories 263 calories, Fat 15g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
HERB-CRUSTED ROAST PORK
Pop this in the oven when you get home from work, and you'll have a delicious roast supper in an hour
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Brush the jam all over the pork loin. Mix together breadcrumbs, oats and thyme leaves, then press over the pork. Place the pork in a baking tray and drizzle or spray with olive oil, then season. Roast for 1 hr until cooked through. Leave to rest, uncovered, for 10 mins. Serve with Lowfat roasties and steamed greens.
Nutrition Facts : Calories 377 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.46 milligram of sodium
ITALIAN HERB-CRUSTED PORK LOIN
I like to change things up during the holidays with pork loin recipes that incorporate my favorite herbs and veggies. This showpiece dish really dazzles my family. -Kim Palmer, Kingston, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 295 calories, Fat 13g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
PARMESAN PORK MEDALLIONS
Here's one of the best pork medallion recipes I've found. With my own special tweaks, I have served this tender pork countless times for family and friends. It takes very little prep time and adapts easily to serve any number. -Angela Ciocca, Saltsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut pork into 4 slices; flatten to 1/4-in. thickness. In a large shallow dish, combine the bread crumbs, cheese, salt and pepper. Add pork, 1 slice at a time, and turn to coat. , In a large skillet over medium heat, cook pork in oil until meat is no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add onion to the pan; cook and stir until tender. Add garlic, cook 1 minute longer. Serve with pork.
Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 487mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
HERB-CRUSTED BEEF TENDERLOIN MEDALLIONS
I make this every Christmas for two of us and it's so very delicious. The herb crust is very tasty and a complement to the beef tenderloin.
Provided by MamaCass
Categories Beef Tenderloin
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 525 degrees F (274 degrees C). Set a cooking rack in a roasting pan.
- Combine bread crumbs, olive oil, Worcestershire sauce, shallot, garlic, parsley, rosemary, thyme, Dijon, and pepper in the bowl of a food processor; pulse to a paste-like consistency.
- Spread herb paste all over the tenderloin. Tuck thinner end of the tenderloin underneath so it will cook evenly. Season with salt and pepper and place on the prepared cooking rack.
- Place in the preheated oven and reduce temperature to 375 degrees F (190 degrees C). Bake until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), about 45 minutes.
- Remove from the oven and let rest for about 10 minutes before slicing into medallions.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 9.7 g, Cholesterol 89.7 mg, Fat 23.4 g, Fiber 0.7 g, Protein 33.7 g, SaturatedFat 5.5 g, Sodium 295.5 mg, Sugar 1.5 g
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