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-STUFFED PORK TENDERLOIN
Simply the best stuffed tenderloin I've ever made. The blend of herbs is just mouth watering. If you have a tenderloin on hand, give this one a try. I promise you will not be disappointed.
Provided by Chippie1
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim any fat from meat.
- Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side.
- Spread the meat flat.
- Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle.
- (If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle.
- Spread mustard evenly over tenderloin.
- Stir together spinach, herbs, bread crumbs, and egg white in a medium bowl.
- Spoon evenly over pork.
- Roll tenderloin up jelly-roll style, beginning at narrow end.
- Tie meat with string, first at center, then at 1-inch intervals.
- Place meat on rack in a shallow roasting pan.
- Brush oil over meat.
- Sprinkle with pepper.
- Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear.
- Transfer to a warm platter.
- Remove strings; keep warm while preparing sauce.
- To serve, cut tenderloin into 12 slices.
- Spoon Mustard Sauce over each serving.
- Sprinkle with chives if desired.
- Mustard Sauce: In small saucepan combine sour cream, mayonnaise, Dijon style mustard, and honey.
- Cook over low heat for 2 to 3 minutes or just until heated through.
- Do not boil.
- Serve immediately with pork slices.
Nutrition Facts : Calories 162.4, Fat 7.3, SaturatedFat 2.7, Cholesterol 62, Sodium 135.5, Carbohydrate 4.2, Fiber 0.3, Sugar 1.7, Protein 19.2
HERBED PORK TENDERLOIN
Make and share this Herbed Pork Tenderloin recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the first 11 ingredients.
- Rub over the pork.
- Put on a rack in a shallow roasting pan.
- Bake, uncovered, at 400* for 45 minutes.
- Remove from oven, cover with foil and let set for 10 minutes.
- Slice into servings.
PERFECT PORK TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the pork tenderloin: Preheat the oven to 425 degrees F.
- Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
- Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
- Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
- For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
- Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.
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.
PORK TENDERLOIN WITH SEASONED RUB
For an elegant main course, try Ellie Krieger's Pork Tenderloin with Seasoned Rub recipe, a succulent roast spiced with cumin and coriander from Food Network.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
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.
BACON-HERB WRAPPED PORK TENDERLOIN
Provided by Bobby Flay
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F.
- Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
- Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
- Heat oven to 375 degrees F.
- Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.
HERBED PORK FILLET WITH ROAST VEGETABLES
A one pan low-fat roast with pork and herbed vegetables - healthy and hearty
Provided by Good Food team
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/ gas 6/fan 180C. Put all the vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together.
- On a plate, mix together the lemon zest and pork seasoning or herbs. Roll the pork tenderloin in the mixture, then put it on top of the vegetables. Roast for 40 minutes.
- Peel and core the apple and cut it into chunks. Scatter the pieces into the roasting tin, then pour in the hot stock and cook for a further 15-20 minutes. Slice the pork, arrange on a platter with the veg, then spoon the pan juices on top.
Nutrition Facts : Calories 397 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 12 grams fiber, Protein 34 grams protein
HERB-RUBBED PORK TENDERLOIN
If you want a quick recipe using lean pork tenderloin, try this one. In minutes, you can create a great-tasting rub using spices you already have in your cupboard. This rub has a nice little kick to it so you won't miss the salt, either.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients; rub over pork. Place in a large ungreased shallow glass dish. Cover and refrigerate for up to 8 hours., Place tenderloins on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 46mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
HERB CRUSTED PORK TENDERLOIN
Make and share this Herb Crusted Pork Tenderloin recipe from Food.com.
Provided by Marie
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Stir together first five ingredients.
- Brush tenderloin with olive oil and roll in the crumb mixture until completely covered.
- Roast at 425° for about 25 minutes or until meat thermometer reads 160.
- Rest 10 minutes before slicing.
Nutrition Facts : Calories 251, Fat 8.6, SaturatedFat 2.4, Cholesterol 109.4, Sodium 527.3, Carbohydrate 5.4, Fiber 0.5, Sugar 0.5, Protein 35.8
PORK TENDERLOIN WITH CREAMY HERB SAUCE
A wonderfully elegant and easy pork tenderloin dish with a creamy herbed wine sauce. Very rich, without all of the fat and calories! Serve with garlic mashed potatoes. A wonderful dish.
Provided by CARRIEKWF
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
- In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 225.8 calories, Carbohydrate 3.3 g, Cholesterol 80.8 mg, Fat 12.9 g, Fiber 0.6 g, Protein 21.2 g, SaturatedFat 5.5 g, Sodium 98.5 mg, Sugar 0.5 g
HERB SEARED PORK TENDERLOIN
This is from Bakespace.com, credited to Culinaryalchemist. It truly is my favorite way to prepare tenderloin; then plate the slices on a bed of mixed small leaf greens. Make sure and fix the garlic-infused olive oil at least the day before; prep time does not include this. It never seems to matter if the tenderloin is bigger or smaller. With the help of a meat thermometer to watch the internal temp, it comes out tender and just a bit pink everytime. Leftover oil is good to use for any other dish; just remove the garlic cloves and store as usual.
Provided by Elisabetta47
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 3 or 4 days before (or at least 24-hrs), put oil and garlic in a small jar.
- Cover and let "infuse" at room temperature.
- Combine finely chopped herbs with salt & pepper on a platter.
- Rub tenderloin down with garlic-infused oil.
- Roll tenderloin in herb mixture.
- Cover and refrigerate for 1/2 hour.
- Pre-heat oven to 400°.
- Heat 2 T of olive oil in a skillet over medium-high heat.
- Sear tenderloin on all sides until golden brown.
- Move to a baking dish.
- Cook in oven 10-15 minutes, or until internal temperature reaches 140°.
- Once removed from the oven, it will continue to cook & reach 145-150°.
- Let rest 15 minutes, slice & serve.
Nutrition Facts : Calories 374.6, Fat 26.4, SaturatedFat 5.4, Cholesterol 99.8, Sodium 1819.6, Carbohydrate 2.1, Fiber 0.9, Protein 31.4
HERBED PORK TENDERLOIN AND POTATOES
From St. Louis, Missouri, Denise Dowd shares this mouthwatering meal-in-one. We tripled the number of rosemary-seasoned tenderloins, so you can serve one with the potatoes for a family dinner, then save the leftover pork for the next two recipes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 3-4 servings with potatoes plus leftover pork.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first eight ingredients. Place the pork in a large shallow baking pan. Drizzle with three-fourths of the herb mixture. Toss potatoes with remaining herb mixture; place around pork., Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 160° and potatoes are tender. Let pork stand for 5 minutes before slicing.
Nutrition Facts : Calories 591 calories, Fat 45g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 623mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.
GARLIC HERB GRILLED PORK TENDERLOIN
Grilled pork tenderloin with garlic, thyme and rosemary.
Provided by Party Chef
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
- Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
- Preheat an outdoor grill for medium-high heat.
- Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 536.2 calories, Carbohydrate 2.9 g, Cholesterol 189.4 mg, Fat 30 g, Fiber 0.9 g, Protein 60.7 g, SaturatedFat 7.8 g, Sodium 1875.2 mg
PORK TENDERLOIN WRAPPED IN PROSCIUTTO, WITH AN HERBED PAN SAUCE
This is a rather simple and fast dinner that will have your meat & potatoes hubby oohing and ahhing at you. It's a restaurant-quality, easy recipe that is sure to get rave reviews.
Provided by insubordinatehousew
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Adjust your oven rack to the middle position and preheat your oven to 450. Line a baking sheet with foil and set a wire rack on top of it.
- Rinse and pat dry the pork tenderloin. Season with fresh cracked black pepper and overlay with thyme. Then wrap tenderloin in prosciutto.
- Heat 2 tblsp oil over medium heat in a skillet or braiser. Brown each side of your tenderloin, approximately 5-7 minutes per side. Transfer meat to wire rack set in foil lined baking sheet. Bake until meat registers 145 degrees, approximately 15-18 minutes.
- Meanwhile, deglaze pan used to brown tenderloin by pouring in the chicken stock. Bring to a simmer. Then whisk in the flour until sauce begins to thicken. Whisk in garlic, thyme, and lemon juice. Cook until sauce is desired thickness, whisking often (approx. 5-10 minutes). Off heat, stir in the chives and a dash of salt & pepper.
- Allow tenderloin to stand for a few minutes before slicing. Serve topped with pan sauce.
ROASTED HERB PORK TENDERLOINS
Rub some seasonings on the pork and bake-it's that simple!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. In small bowl, mix garlic pepper blend, rosemary, thyme, paprika and salt.
- Brush pork tenderloins with oil. Sprinkle with seasoning mixture; rub in with fingers. In ungreased shallow roasting pan, place pork tenderloins.
- Roast 25 to 35 minutes or until pork has slight blush of pink and meat thermometer inserted in center reads 160°F. Let stand 5 minutes before slicing.
Nutrition Facts : Calories 160, Carbohydrate 0 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 0 g
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5/5 (1)Total Time 25 minsCategory Main DishCalories 185 per serving
- Set Pork Tenderloin on a plate on the counter for ~ 30 minutes before cooking. Before cooking lightly rub/sprinkle on sea salt, black pepper, and herbs.
- Bring a heavy bottomed & oven proof pan to medium high heat. Add enough vegetable oil to lightly coat the bottom of the pan. Turn your oven vent on - there may be a fair amount of smoke. Grab a splatter guard as well, if you've got one.
- When the oil is hot, add the tenderloin and pan fry ~ 2 minutes on each side (there are usually 3 sides for a tenderloin). Immediately transfer to an oven and cook an additional 12-15 minutes or until internal temperature reaches 135F. Tent and let sit 5-10 minutes before serving
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