Herbs De Provence Pork Tenderloin With Bow Tie Pasta And Spinach Recipes

Steps:

• Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

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.

Steps:

• Cut each tenderloin into 12 slices; sprinkle with salt. In a large nonstick skillet, heat butter over medium heat; brown pork in batches, 3-4 minutes per side. Return all pork to pan., Mix remaining ingredients; pour over pork. Cook, uncovered, over low heat until sauce is thickened and a thermometer inserted in pork reads 145°, 2-3 minutes, stirring occasionally. Let stand 5 minutes before serving.

Steps:

• Combine the brown sugar, herbes de Provence, coriander, salt and pepper in a small bowl.
• Rub this mixture evenly onto the tenderloins and place in a zip lock bag.
• Chill for 2-4 hours.
• Preheat oven to 450 degrees.
• Place the tenderloins on a rack in a greased pan.
• Bake for 10 minutes, then reduce the heat to 350 degrees.
• Bake an additional 20-30 minutes or until a meat thermometer registers 155 degrees.
• Remove from oven and let stand 10 minutes before serving.

Steps:

• Heat oven to 375 degrees. Slice pork tenderloin lengthwise to butterfly it, but don't quite slice all the way through: The 2 pieces should remain attached. Season with salt and pepper, then let sit while you prepare filling.
• In a large, oven-safe skillet, heat 2 tablespoons oil over medium-high heat. Stir in shallots, 1/2 tablespoon capers, 2 teaspoons sage, 1 teaspoon rosemary, 1 teaspoon thyme and salt and pepper to taste. Stirring frequently, cook until shallots start to brown, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute. (Adjust heat if necessary to prevent burning.) Transfer to a plate to cool slightly. Wipe out skillet and reserve.
• Spread cooled filling evenly on pork, then close pork, along the hinge, like a book. Then fold the thinner end up against the thicker portion so that pork is the same width all over. Tie with kitchen twine at 1 1/2-inch intervals.
• In the same skillet, heat remaining 1 tablespoon oil over medium heat until oil is hot but not smoking. Place tenderloin seam-side up in the skillet, then transfer to oven and roast for 15 minutes. Flip pork over and continue roasting until meat reaches 140 to 145 degrees in the center, about 10 minutes longer. Transfer meat to a cutting board to rest; reserve skillet and juices.
• While the meat rests, make the sauce: Heat skillet over medium-high heat, then stir in vermouth and the remaining 1/2 teaspoon each sage, rosemary and thyme, scraping up the browned bits on bottom of pan. Cook until vermouth is almost evaporated, then add orange juice and stock, and cook over medium-high heat until thickened and syrupy. Whisk in remaining 2 tablespoons capers, their liquid and the butter; season with salt and pepper to taste. If the sauce tastes too sweet, add a squeeze of lemon juice.
• To serve, slice pork into 1/2-inch-thick slices and top with sauce and fresh thyme.

Steps:

• Rub the pork with a mixture of salt, pepper, and herbs de provence. Heat the oil till very hot then add the pork and sear on all sides. Remove the meat from the pan and wrap in foil. Place the pork in a pre-heated oven( 400 degrees) for 20 minutes. Remve from the oven and let the meat rest while cooking the pasta. Prepare the bow tie pasta accordinig to the directions on the box. Before draing the pasta, add the fresh spinach to the collander that you are going to drain the pasta in and then drain the pasta over the spinach. This cooks the spinach perfectly. To serve: Slice the tenderloin into slices on the diagonal and arrange along side the pasta and spinach. Note: you can make a light sauce by adding the liquid fron the foil packet to the pan you seared the meat in and thicken sliightly with a slurry of Wondra and chicken broth. You may round the flavor of the sauce by addiing 2Tbs butter to the thickened sauce.