GARLIC ROAST PORK LOIN
Provided by Food Network
Number Of Ingredients 6
Steps:
- Place rack in center of oven. Heat oven to 500 degrees. With the point of a paring knife, make 1/2-inch slits toward the center all around the roast. Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with salt and pepper. Place roast and bones, if available, in a roasting pan just large enough to hold them. Roast for 45 to 50 minutes, or until meat reaches an internal temperature of 140 degrees. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing. Remove roast and bones to a platter. Let meat rest before slicing across. Snip off strings. Juices will collect better in a platter than on a cutting board.
ROASTED PORK LOIN WITH ROASTED GARLIC VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 475 degrees F.
- For the roasted garlic:
- Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly.
- For the pork:
- Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes.
- For the vinaigrette:
- Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated.
- To serve:
- Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.
MUSTARD GARLIC PORK TENDERLOIN
This recipe is very yummy, fast, simple and you will have no leftovers. I love pork tenderloin for it's versatility. Goes well with rice and a salad
Provided by Deantini
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- trim any fat from tenderloin.
- cut lengthwise almost all the way thru (butterfly), open like a book.
- in a bowl, combine mustard, oil, vinegar, sugar, sesame oil, salt, pepper, garlic.
- place tenderloin in marinade; let stand for 10 min and up to 4 hours if you are making ahead.
- Grill in skillet or BBQ for about 10 minutes or until done.
- Let stand for 5 minutes before cutting diagonally before serving.
PORK TENDERLOIN MARINATED IN GARLIC, LEMON AND OREGANO WITH GREEK SALAD
Provided by Bobby Flay
Time 1h50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
- Heat a grill to high. Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness. Brush the radicchio and tomatoes with oil and grill until lightly charred. Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing. Remove the radicchio and tomatoes from grill and set aside to cool slightly.
- Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine. Transfer to a platter and top with feta and pork slices. Garnish with fresh oregano and serve.
PORK TENDERLOIN WITH GARLIC MUSTARD SAUCE
Make and share this Pork Tenderloin With Garlic Mustard Sauce recipe from Food.com.
Provided by Denver cooks
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Salt and pepper pork. Lightly flour.
- Heat butter and oil in fry pan.
- Add pork and cook until browned.
- Remove and keep warm.
- Add garlic and green onions to pan. Cook 1 minute.
- Add broth and bring to a boil.
- Add mustard.
- Pour over pork.
Nutrition Facts : Calories 244.8, Fat 11.7, SaturatedFat 4, Cholesterol 99.8, Sodium 282.5, Carbohydrate 2.4, Fiber 0.3, Sugar 0.3, Protein 30.7
HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
- 2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
- 3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
- 4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.
PORK IN GARLIC SAUCE
My daughter's boyfriend's mom gave her a cookbook that was created by the Houston Ballet for their Nutcracker Christmas Market in 1984. The recipes in the book were submitted by directors, choreographers, and dancers in the Houston Ballet that year. This recipe was submitted by Li Cunxin, Principal Dancer.
Provided by loof751
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut pork into 1" slices. Peel and mince the garlic. Chop the celery and green pepper into 1" pieces.
- Heat a wok (dry), then add 2 tablespoons of peanut oil. When oil is heated add half of the chopped garlic. Stir until garlic turns light brown in color.
- Add the pork and stir-fry until it begins to turn white. Add the soy sauce and rice vinegar and stir for 30 seconds. Remove all ingredients from wok and set aside.
- Add the remaining 1 tablespoon of peanut oil to the heated wok. Add the remaining chopped garlic and stir until it begins to brown.
- Add the celery pieces and stir for 30 seconds. Add the green pepper and stir for 15 seconds.
- Add a pinch of sea salt and stir quickly. Add the pork mixture that was set aside and stir for 2 minutes.
- Sprinkle sesame oil over the dish and turn off heat. Cover and let sit for 1 minute.
- Serve immediately with rice or noodles.
PORK TENDERLOIN WITH MUSHROOM PAN SAUCE
This dish comes together very quickly. The sauce is so scrumptious! Serve it with something like rice or mashed potatoes so as not to leave a drop behind.
Provided by Irmgard
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle the pork with salt and pepper.
- In a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the pork all over.
- Transfer to a foil-lined baking sheet; roast in a 400 degree F oven until the juices run clear when the pork is pierced, about 18 minutes.
- Transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing.
- Meanwhile, in the same skillet, heat the remaining oil over medium-high heat.
- Saute the shallots until softened, about 3 minutes.
- Add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes.
- Add the wine and cook until evaporated, stirring and scraping up any brown bits.
- Add the broth and cook for 5 minutes.
- Mix the butter with the flour and add to the sauce along with the parsley.
- Simmer, stirring, until thickened.
- Stir any juices from the pork into the sauce.
- Serve with the pork.
BROWN SUGAR AND MUSTARD PORK TENDERLOIN
This savory tenderloin with a touch of sweetness will get you excited for leftovers--from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Generously season tenderloin with salt and pepper. Set aside. In a small mixing bowl, whisk together mustard, brown sugar and thyme.
- Place a large sheet of Reynolds Wrap® Aluminum Foil onto a baking sheet. Place onion slices in the center of the foil, in a single layer. Place pork over the onions and brush with 1/2 of the mustard mixture.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake for 40-45 minutes or until the internal temperature reads 130 degrees F.
- Remove from oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape. When uncovered, brush with remaining mustard mixture. Leaving the packet open, broil for about 1 minute or until a nice crust forms on top. Remove from the oven and allow tenderloin to rest for 10-15 minutes before slicing and serving.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 19.4 g, Cholesterol 168.3 mg, Fat 14.6 g, Fiber 0.7 g, Protein 53.9 g, SaturatedFat 5.3 g, Sodium 408.1 mg, Sugar 13.3 g
LEMON-GARLIC PORK TENDERLOIN
I enjoy grilling, so I worked hard to develop marinades and sauces to accompany the meats. This blend of tangy lemon and savory garlic mixes perfectly with pork.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts :
BEST BALSAMIC MARINATED PORK TENDERLOIN
Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.
Provided by maryjmohler
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 6h45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
- Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
- While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.
Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g
HONEY GARLIC PORK TENDERLOIN
Make and share this Honey Garlic Pork Tenderloin recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 36m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a shallow dish or heavy-duty zip-lock plastic bag, add the first 5 ingredients; stir to combine.
- Remove 1/2 cup soy sauce mixture and set aside.
- Prick pork several times with a fork; place in remaining soy sauce mixture.
- Cover or seal; chill for 1 hour.
- Remove pork and throw away marinade.
- Grill pork over medium heat, covered, for 11-13 minutes on each side or until a meat thermometer registers 160°, basting with reserved soy sauce mixture.
Nutrition Facts : Calories 501.1, Fat 9.2, SaturatedFat 3.2, Cholesterol 112.3, Sodium 1346.7, Carbohydrate 60.1, Fiber 0.6, Sugar 53.7, Protein 38
GARLIC PORK TENDERLOIN WITH MUSHROOM GRAVY
One of my family's favorites. If you aren't a garlic fan, pass on this one. A diet breaker, but worth it. Pork tenderloin are often sold 2 to a bag, so they are perfect for this dish. Serve extra gravy with mashed potatoes.
Provided by Karma Hunt
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.
- Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
- Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.
- Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
- Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 9.6 g, Cholesterol 128.1 mg, Fat 27 g, Fiber 2 g, Protein 26.1 g, SaturatedFat 15.8 g, Sodium 912.7 mg, Sugar 2.2 g
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