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!
KALAMATA PORK TENDERLOIN WITH ROSEMARY
Categories Pork
Number Of Ingredients 11
Steps:
- Directions: 1. Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat. 2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate. 3. Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.
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.
PORK MARBELLA
We took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead.
Provided by Adam Rapoport
Categories Bon Appétit Dinner Pork Pork Tenderloin Olive Prune Capers Roast Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Season pork with salt. Let sit 15 minutes.
- Meanwhile, mix wine, prunes, olives, brown sugar, capers and brine, vinegar, garlic, oregano, and ¼ cup oil in a medium bowl to combine; set sauce aside (or use it to marinate pork up to 12 hours).
- Place a rack in center of oven; preheat to 325°F. Heat remaining 1 Tbsp. oil in a large ovenproof skillet over medium-high. Cook pork, turning occasionally, until golden brown all over, 6-8 minutes.
- Remove skillet from heat and let sit 1 minute so pan can cool down a bit. Pour reserved sauce over pork and give pan a few shakes. Transfer to oven and roast pork, basting with sauce halfway through, until an instant-read thermometer inserted into the thickest part of tenderloin registers 145°F, 22-26 minutes, depending on the thickness of the meat. Transfer pork to a cutting board and let rest 10 minutes.
- Return pan to medium-high heat. Add butter to sauce and cook, swirling pan occasionally, until butter is melted and sauce is slightly reduced, 3-5 minutes. Stir in parsley if using.
- Slice tenderloin crosswise against the grain. Transfer to a platter and spoon pan sauce over.
LEMON-ROSEMARY PORK TENDERLOIN
This tender pork is seasoned with a wonderful herb and lemon rub I created. Even my husband, who is a chef, thinks this dish is special enough for company. -Carol Birkemeier, Nashville, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.
Nutrition Facts : Calories 176 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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 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
KALAMATA PORK TENDERLOIN WITH ROSEMARY
This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor!
Provided by COOKINGQUEEN75
Categories Greek Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
- Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 7.8 g, Cholesterol 63.2 mg, Fat 10.1 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 404.3 mg, Sugar 0.3 g
KALAMATA PORK TENDERLOIN WITH ROSEMARY
This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor!
Provided by COOKINGQUEEN75
Categories Greek Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
- Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 7.8 g, Cholesterol 63.2 mg, Fat 10.1 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 404.3 mg, Sugar 0.3 g
PORK TENDERLOIN WITH KALAMATA AND ROSEMARY
Make and share this Pork Tenderloin With Kalamata and Rosemary recipe from Food.com.
Provided by DrGaellon
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned on both sides, 5-6 min on each side. Transfer meat to a warmed plate.
- Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.
Nutrition Facts : Calories 260.4, Fat 10.9, SaturatedFat 2.8, Cholesterol 75.7, Sodium 464.1, Carbohydrate 8.9, Fiber 0.7, Sugar 0.7, Protein 25
KALAMATA PORK TENDERLOIN WITH ROSEMARY
This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor! This recipe was sent to me by Allrecipes.
Provided by katie in the UP
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
- Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.
Nutrition Facts : Calories 255.8, Fat 10.4, SaturatedFat 2.8, Cholesterol 75.7, Sodium 427.6, Carbohydrate 8.7, Fiber 0.6, Sugar 0.8, Protein 25
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