Faretenderloin Recipes

HERBED PORK TENDERLOINS

Herbed Pork Tenderloins image

Provided by Ina Garten

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

2 pork tenderloins (2 1/2 to 3 pounds total)
1 tablespoon minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
Good olive oil
10 to 12 slices prosciutto

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.

FARE TENDERLOIN

Fare Tenderloin image

I cooked this for my family last week and just had to share it with everyone here. It was so delicious and the whole family enjoyed it (even the children). I found this recipe several months ago on a website, but I can't remember which one. I did several searches trying to locate it again so I could give credit, but never could find it. The only change I made to the recipe was the quantity of the ingredients (needed 8 servings) and the size of the dish to cook it in. So to the person that originally posted this somewhere here on the net, I say "Thank you...this is great"!

Provided by Dreamgoddess

Categories Pineapple

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

16 slices bacon
8 pork tenderloin, medallions (I used half of a tenderloin and sliced the medallions approx. 1/2" thick)
seasoning salt
pepper
8 teaspoons prepared mustard
8 slices canned pineapple, drained
parsley sprig (to garnish)

Steps:

Preheat the oven to 350 degrees.
On a large cutting board or other flat work surface, lay out 2 slices of bacon in an"X".
Place a tenderloin medallion in the center of the crossed pieces of bacon.
Repeat these two steps with the remaining bacon and tenderloin medallions.
Sprinkle all the medallions with seasoned salt and pepper to taste.
Spread 1 t prepared mustard on each medallion.
Lay 1 pineapple slice on each medallion.
Bring the ends of each piece of bacon up on top of the pineapple slice.
Secure with toothpicks.
Remove the bacon wrapped medallions from the work surface and arrange in a 9x13" dish.
Bake in the preheated 350 degree oven for 45 minutes or until juices run clear.
Garnish with parsley.

Nutrition Facts : Calories 226, Fat 20.6, SaturatedFat 6.8, Cholesterol 30.8, Sodium 434.1, Carbohydrate 4.6, Fiber 0.5, Sugar 3.7, Protein 5.7

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