HERBED PORK TENDERLOIN AND POTATOES
From St. Louis, Missouri, Denise Dowd shares this mouthwatering meal-in-one. We tripled the number of rosemary-seasoned tenderloins, so you can serve one with the potatoes for a family dinner, then save the leftover pork for the next two recipes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 3-4 servings with potatoes plus leftover pork.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first eight ingredients. Place the pork in a large shallow baking pan. Drizzle with three-fourths of the herb mixture. Toss potatoes with remaining herb mixture; place around pork., Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 160° and potatoes are tender. Let pork stand for 5 minutes before slicing.
Nutrition Facts : Calories 591 calories, Fat 45g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 623mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.
HERB-MARINATED PORK TENDERLOINS
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
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
HERBED PORK TENDERLOINS
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 ROASTED PORK LOIN AND POTATOES
This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra special meal.
Provided by mom2wildchild
Categories Meat and Poultry Recipes Pork
Time 2h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
- Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
- Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 29.5 g, Cholesterol 79.4 mg, Fat 12.3 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 3.3 g, Sodium 53.3 mg, Sugar 1.4 g
ROASTED HERB PORK TENDERLOINS
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
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
HERB ROASTED PORK LOIN AND POTATOES
Make and share this Herb Roasted Pork Loin and Potatoes recipe from Food.com.
Provided by Sweet Southern Bell
Categories Pork
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
- 3. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
- 4. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.
Nutrition Facts : Calories 533.1, Fat 22.4, SaturatedFat 4.1, Cholesterol 145.2, Sodium 117, Carbohydrate 28.7, Fiber 3.7, Sugar 1.3, Protein 51.8
HERBED PORK TENDERLOIN
This came from the Family Circle Magazine. Tried it tonight and liked it well enough. I thought the potatoes turned out too spicy, so you might want to leave the pepper out of the potatoes.
Provided by MISSJ1978
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat grill to medium-hot. Place pork tenderloin, wine, garlic, 1/4 teaspoon each of the salt and pepper and the sage ina glass dish. Marinate, turning, at room temperature for 10 to 15 minutes.
- Bring sweet potatoes and ginger to boiling in a medium-size saucepan filled with lightly salted water. Cook 12 minutes, or until fork tender.
- Meanwhile, transfer pork to grill, reserving marinade. Grill over medium-high heat for 13 to 15 minutes, turning twice, until thermometer registers 145°F.
- Pour reserved marinade into small saucepan, Whisk in 1/3 cup water, the flour, mustard, and sugar and bring to a boil over medium-high heat, whisking occasionally. Once sauce boils, simmer 3 minutes; remove from heat.
- Drain sweet potatoes and transfer to a small bowl. Add milk, butter, remaining 1/4 teaspoon each salt and pepper. Mash untill fairly smooth.
- Remove pork from grill; let rest 5 minutes before slicing on the diagonal in 1/2-inch-thick slices and serving with sweet potatoes and sauce.
Nutrition Facts : Calories 316.6, Fat 8.4, SaturatedFat 5.1, Cholesterol 23.8, Sodium 771.8, Carbohydrate 40.1, Fiber 4.5, Sugar 10.4, Protein 5
MAKE-AHEAD SLOW-COOKER HERBED PORK AND RED POTATOES
Put a little pork in your pot roast routine with this easy, make-ahead spin on the traditional slow-cooker favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 18h35m
Yield 8
Number Of Ingredients 10
Steps:
- Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.
- Thaw completely in refrigerator, 12 to 24 hours.
- Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.
- Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.
Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 110 mg, Fiber 3 g, Protein 39 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 12 g, TransFat 0 g
HERBED PORK AND RED POTATOES
This recipe is wonderful because it's not only tasty, but the potatoes are a built-in hot side dish! We made it for our anniversary party, and our guests were more than impressed. -Kate Collins, Auburn, Washington
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the rosemary, marjoram, garlic, sage, 3 teaspoons oil, salt and pepper. Rub roast with 2 tablespoons herb mixture. , In a Dutch oven over medium-high heat, brown roast in remaining oil on all sides. Place in a roasting pan coated with cooking spray. Toss potatoes with remaining herb mixture; arrange around roast. , Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 358 calories, Fat 9g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 581mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges
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