Herb Seared Pork Tenderloin Recipes

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HERBED PORK TENDERLOINS



Herbed Pork Tenderloins image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 6

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.

HERB-MARINATED PORK TENDERLOINS



Herb-Marinated Pork Tenderloins image

For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.

Provided by Ina Garten

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 10

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

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.

Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams

HERB CRUSTED PORK TENDERLOIN



Herb Crusted Pork Tenderloin image

Pork tenderloin rubbed in herbs and baked until juicy & tender!

Provided by Holly Nilsson

Categories     Dinner     Entree     Main Course     Pork

Time 38m

Number Of Ingredients 9

1 pound pork tenderloin
1 tablespoon dijon mustard
2 tablespoons olive oil (divided)
1 teaspoon soy sauce
2 teaspoons fresh rosemary (finely chopped)
2 teaspoons fresh parsley (finely chopped)
1 teaspoon fresh thyme leaves
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 400° F. Line a baking sheet with foil.
  • Combine Dijon mustard, 1 tablespoon olive oil, and soy sauce in a small bowl. Brush over the pork.
  • Combine fresh herbs, salt, and pepper in a small bowl. Sprinkle over the pork (or roll the pork in the mixture).
  • Heat 1 tablespoon olive oil in a skillet over medium heat and brown pork, about 2 minutes per side.
  • Place pork on a baking sheet and roast 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
  • Allow to rest for at least 5 minutes before slicing.

Nutrition Facts : Calories 135 kcal, Carbohydrate 1 g, Protein 16 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 49 mg, Sodium 318 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ROASTED HERB PORK TENDERLOINS



Roasted Herb Pork Tenderloins image

Rub some seasonings on the pork and bake-it's that simple!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 7

1/2 teaspoon garlic pepper blend
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon paprika
1/4 teaspoon salt
2 pork tenderloins (3/4 lb each)
2 teaspoons olive or vegetable oil

Steps:

  • Heat oven to 425°F. In small bowl, mix garlic pepper blend, rosemary, thyme, paprika and salt.
  • Brush pork tenderloins with oil. Sprinkle with seasoning mixture; rub in with fingers. In ungreased shallow roasting pan, place pork tenderloins.
  • Roast 25 to 35 minutes or until pork has slight blush of pink and meat thermometer inserted in center reads 160°F. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 160, Carbohydrate 0 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 0 g

ROASTED PORK TENDERLOIN WITH BACON AND HERBS



Roasted Pork Tenderloin with Bacon and Herbs image

This rich and savory main dish serves a crowd and is perfect for holiday gatherings.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1 head garlic
2 tablespoons olive oil
6 pork tenderloins, (about 1/2 pound each), rinsed and patted dry, trimmed of excess fat
6 sprigs fresh sage
6 sprigs fresh rosemary
6 sprigs fresh thyme
18 strips bacon, (about 3/4 pound)
Salt and freshly ground black pepper
1 tablespoon unsalted butter

Steps:

  • Heat oven to 400 degrees. Remove papery outer skin from garlic head. Place garlic head on square of foil; drizzle with 1 tablespoon olive oil, and wrap. Bake until softened, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head, pressing garlic against work surface with flat side of table knife.
  • Arrange 3 tenderloins on work surface, flat side up. Spread flat side of each tenderloin with one-third of the roasted garlic. Strip leaves from fresh sage, rosemary, and thyme; discard stems. Place one-third of each herb on each tenderloin, scattering leaves over the garlic. Place 3 remaining tenderloins on top of herb-coated tenderloins, with the flat sides down, and matching the larger ends to the tapered ends. Wrap 6 strips of bacon around each pair of tenderloins; tie bacon in place with kitchen twine. Sprinkle with salt and pepper on all sides.
  • Place large, heavy-bottomed skillet over high heat. Add remaining tablespoon oil and butter, and melt. Arrange tenderloins in skillet in batches to keep them from touching. Sear until golden brown on all sides, rotating as needed, about 10 minutes per tenderloin. Transfer seared tenderloins to large roasting pan; place in the oven. Roast until meat thermometer inserted into thickest part of meat registers 150 degrees. about 15 minutes. Transfer tenderloins to cutting board; let stand 10 minutes. Remove twine before carving.

OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE



Oven-Seared Beef Tenderloin with Herb Pan Sauce image

A steakhouse quality meal in the comfort of your own home. Swanson® Beef Stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin steaks.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 2

Number Of Ingredients 14

2 beef tenderloin steaks (1 1/2 inches thick)
¼ teaspoon kosher salt
½ teaspoon coarsely ground pepper
2 tablespoons vegetable oil
1 tablespoon unsalted butter
2 tablespoons finely diced shallots
1 tablespoon deli-style brown mustard
1 cup Swanson® Beef Stock
1 tablespoon Worcestershire sauce
2 tablespoons heavy cream
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
  • Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
  • Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
  • Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
  • Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
  • Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
  • Spoon the herb sauce over steaks; serve immediately.

Nutrition Facts : Calories 448.3 calories, Carbohydrate 5.8 g, Cholesterol 99.5 mg, Fat 37.6 g, Fiber 0.3 g, Protein 22 g, SaturatedFat 14.1 g, Sodium 717.5 mg, Sugar 2.7 g

HERB SEARED PORK TENDERLOIN



Herb Seared Pork Tenderloin image

This is from Bakespace.com, credited to Culinaryalchemist. It truly is my favorite way to prepare tenderloin; then plate the slices on a bed of mixed small leaf greens. Make sure and fix the garlic-infused olive oil at least the day before; prep time does not include this. It never seems to matter if the tenderloin is bigger or smaller. With the help of a meat thermometer to watch the internal temp, it comes out tender and just a bit pink everytime. Leftover oil is good to use for any other dish; just remove the garlic cloves and store as usual.

Provided by Elisabetta47

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs pork tenderloin
1/2 cup olive oil
4 garlic cloves, peeled
3 tablespoons fresh rosemary, finely chopped
3 tablespoons fresh thyme, finely chopped
3 tablespoons fresh sage, finely chopped
1 1/2 tablespoons kosher salt
1 1/2 teaspoons ground pepper

Steps:

  • 3 or 4 days before (or at least 24-hrs), put oil and garlic in a small jar.
  • Cover and let "infuse" at room temperature.
  • Combine finely chopped herbs with salt & pepper on a platter.
  • Rub tenderloin down with garlic-infused oil.
  • Roll tenderloin in herb mixture.
  • Cover and refrigerate for 1/2 hour.
  • Pre-heat oven to 400°.
  • Heat 2 T of olive oil in a skillet over medium-high heat.
  • Sear tenderloin on all sides until golden brown.
  • Move to a baking dish.
  • Cook in oven 10-15 minutes, or until internal temperature reaches 140°.
  • Once removed from the oven, it will continue to cook & reach 145-150°.
  • Let rest 15 minutes, slice & serve.

Nutrition Facts : Calories 374.6, Fat 26.4, SaturatedFat 5.4, Cholesterol 99.8, Sodium 1819.6, Carbohydrate 2.1, Fiber 0.9, Protein 31.4

HERB-RUBBED PORK TENDERLOIN



Herb-Rubbed Pork Tenderloin image

If you want a quick recipe using lean pork tenderloin, try this one. In minutes, you can create a great-tasting rub using spices you already have in your cupboard. This rub has a nice little kick to it so you won't miss the salt, either.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

1 tablespoon garlic powder
2 teaspoons brown sugar
2 teaspoons rubbed sage
1-1/2 teaspoons dried thyme
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)

Steps:

  • In a small bowl, combine the first seven ingredients; rub over pork. Place in a large ungreased shallow glass dish. Cover and refrigerate for up to 8 hours., Place tenderloins on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 46mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

PAN-ROASTED PORK TENDERLOIN WITH HERB-AND-MUSTARD CRUST



Pan-Roasted Pork Tenderloin with Herb-and-Mustard Crust image

I developed this recipe based on what I had on hand: rosemary fresh from the pot on my balcony, a Niman Ranch pork tenderloin, and a brand-new jar of dijon mustard. The result is an incredibly flavorful, relatively quick dinner that is also pretty low in fat (you could use a nonstick pan and less oil for even lighter results, though the searing will not be as good). Great with mashed potatoes and steamed veggies for a simple weeknight meal that's fit for guests.

Provided by Tracy K

Categories     Pork

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 8

1 lb pork tenderloin
2 tablespoons Dijon mustard
3 tablespoons fresh rosemary, chopped (do NOT use dried)
1 teaspoon fennel seed
1 clove garlic, thinly sliced
kosher salt
fresh ground black pepper
3 teaspoons olive oil

Steps:

  • Preheat oven to 450.
  • Rinse tenderloin and pat dry.
  • Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers.
  • Use about half the garlic.
  • In a mortar& pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp.
  • salt to form a paste.
  • Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly.
  • Sprinkle the pork tenderloin with salt and fresh ground black pepper.
  • Rub dijon mustard all over surface of the meat.
  • Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
  • Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot.
  • Add oil, allow oil to get quite hot, just before the smoking point.
  • Add the tenderloin to the pan.
  • DO NOT TOUCH IT FOR AT LEAST TWO MINUTES!
  • Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
  • Some of the coating will adhere to the pan, that's OK.
  • Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
  • Allow meat to rest, covered, for about ten minutes before slicing and serving.
  • You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.

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2022-01-23 Pat the pork tenderloins dry with a paper towel and set aside. Combine the garlic, basil, oregano, black pepper, salt and thyme in a small bowl. Rub the spice mixture onto all sides of each of the pork tenderloins. Carefully remove the hot skillet from the oven using oven mitts and pour the oil in the pan. Swirl to coat the bottom of the pan.
From zagleft.com


EASY ROASTED PORK TENDERLOIN RECIPE - UNPEELED JOURNAL
2021-12-07 How (and Why) to Sear the Pork Tenderloin First. The roasted pork tenderloin bakes in a 375 degree F oven for about 25 to 30 minutes. This temperature will give you a nice, evenly roasted meat, but is not hot enough to brown the outside of the tenderloin. Searing the pork on the outside gives the meat a nice, brown crust. This adds flavor and ...
From unpeeledjournal.com


PORK TENDERLOIN WITH HERBS - CTV
Apples and pork are best friends. In a bowl, mix the finely chopped herbs and lemon zest together, then put on a sheet tray in a thin layer and put to the side. Sear the pork tenderloin in a preheated pan until all sides are nicely golden brown and caramelized. Once the pork is seared thoroughly, in the same pan (making sure your pan is oven ...
From more.ctv.ca


SMALL PORK TENDERLOIN RECIPE - THERESCIPES.INFO
Pan Seared Oven Roasted Pork Tenderloin - 101 Cooking For Two best www.101cookingfortwo.com. Preheat oven to 375° convection or 400° in a regular oven. Salt and pepper all sides. 1-2 teaspoon of vegetable oil in an oven-safe pan (cast iron is good here) over medium-high heat until hot.
From therecipes.info


HERB SEARED PORK TENDERLOIN RECIPE - WEBETUTORIAL
Herb seared pork tenderloin is the best recipe for foodies. It will take approx 35 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make herb seared pork tenderloin at your home.. The ingredients or substance mixture for herb seared pork tenderloin recipe that are useful to cook such type of recipes are:
From webetutorial.com


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