Claire Robinsons Rosemary Pork Tenderloin Recipes

SPICY BLUEBERRY PORK TENDERLOIN

Steps:

• In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside.
• Preheat the broiler.
• Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
• Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.

ROSEMARY PARMESAN SHORTBREAD

Steps:

• Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
• Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.
• Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.

CLAIRE ROBINSON'S ROSEMARY PORK TENDERLOIN

Steps:

• Mix together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic.
• Take a 1 gallon bag and empty marinade inches Add pork tenderloins, seal bag, and mix around until covered. Marinate in the refrigerator for 1 hour.
• Preheat oven to 375 degrees F.
• Place the rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the tenderloins from the bag and top each with 2 slices of maple bacon. Tie three pieces of kitchen twine around each of the tenderloins and bacon and place into your roasting pan.
• Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer registers 160F when inserted into the tenderloin.
• Remove from oven and let sit for 5 to 10 minutes on a cutting board.
• Remove kitchen twine and slice. Garnish with the rosemary sprigs and garlic.

LEMON ROSEMARY PORK TENDERLOIN

Steps:

• Combine first nine ingredients and rub over tenderloins.
• Place in a shallow roasting pan.
• Bake uncovered at 400° for 45 minutes or until a meat thermometer reads 160°.
• Cover with foil and let sit 10 minutes before slicing and serving.