Lemon Capered Pork Tenderloin Recipes

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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

LEMON SALT MARINATED PORK TENDERLOIN



Lemon Salt Marinated Pork Tenderloin image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

6 lemons
1 1/2 tablespoons salt
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 pork tenderloins (about 1 1/2 pounds total)
Honey Roasted Applesauce, recipe follows
6 apples, Gravenstein or McIntosh
2 tablespoons sweet butter
2 tablespoons fresh lemon juice
1/2 teaspoon finely ground sea salt, preferably gray salt
1/3 cup honey

Steps:

  • Preheat oven to 425 degrees F.
  • Finely zest the lemons.
  • Using a mortar and pestle, work the salt and lemon zest together. Add a few turns of black pepper and 1 tablespoon of olive oil. Stir to blend. Rub the lemon salt mixture all over the pork.
  • In a large saute pan heat the remaining 1 tablespoon of olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. (If you have a small pan, sear 1 tenderloin at a time.) Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 6 to 8 minutes.
  • Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with Honey Roasted Applesauce.
  • Preheat oven to 425 degrees F.
  • Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks.
  • Heat a medium saute pan on medium-high heat with the butter in it. When the butter begins to brown add the lemon juice and cook for 30 seconds. Stir in the apples and salt. Saute for 3 to 4 minutes until the edges just begin to color. Add the honey and put in oven for about 15 to 20 minutes until the apples are soft and lightly caramelized.
  • Mash with a fork for a chunky version, or put in food processor for a smoother sauce. Serve warm, room temperature or cold.
  • Yield: 4 to 6 servings
  • Cook's Notes: Most applesauce recipes call for cooking the apples on the stovetop from start to finish. I prefer to start them on the stovetop and then finish them in a hot oven. The oven heat concentrates their flavors by drying and caramelizing them slightly. Although I have suggested a couple of apple varieties, you can use what good cooking apples are available in your area.

LEMON-CAPER PORK MEDALLIONS



Lemon-Caper Pork Medallions image

For an elegant but easy dinner you can put together in a twinkling for guests or unexpected visitors, these lightly breaded medallions are truly something special! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 pork tenderloin (1 pound), cut into 12 slices
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
1 garlic clove, minced
1 tablespoon capers, drained
1 tablespoon lemon juice
1/2 teaspoon dried rosemary, crushed

Steps:

  • Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat., In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm., Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork.

Nutrition Facts : Calories 232 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 589mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

GRILLED LEMON-PEPPER PORK TENDERLOIN



Grilled Lemon-Pepper Pork Tenderloin image

Just season and grill, this main dish is done in half an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 7

1 teaspoon grated lemon peel
1/2 teaspoon seasoned salt
1/2 teaspoon coarse ground pepper
1/2 teaspoon paprika
1/4 teaspoon dried thyme or marjoram leaves
2 pork tenderloins (about 3/4 lb each)
2 teaspoons olive or vegetable oil

Steps:

  • Heat coals or gas grill for direct heat. In small bowl, mix all ingredients except pork and oil. Brush oil over all sides of pork. Rub lemon peel mixture over pork.
  • Cover and grill pork over medium-low heat 15 to 20 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
  • Remove pork from grill; cover with foil. Let stand 5 to 10 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 160 mg, Sugar 0 g, TransFat 0 g

LEMON/GARLIC PORK TENDERLOIN



Lemon/Garlic Pork Tenderloin image

A Greek(ish) dish. The pork turned out very tender, which always makes me happy -- pork is so lean these days, it's hard to find a recipe that leaves it tender. A 4-oz. serving is 4 Weight Watchers points.

Provided by KLHquilts

Categories     Pork

Time P1DT2h30m

Yield 8-12 serving(s)

Number Of Ingredients 9

4 lbs pork tenderloin
6 -10 garlic cloves (peeled, whole)
1 tablespoon fresh oregano (fresh, chopped)
1/4 cup olive oil
1/4 cup white wine
1/4 cup fresh lemon juice (fresh)
4 garlic cloves (minced)
1 tablespoon fresh thyme (fresh, chopped)
1 cup water

Steps:

  • With a sharp knife, make slits or pockets in the pork loin -- one for every whole garlic clove you're going to use. Insert the whole cloves and bit of fresh oregano into each slit. Set aside.
  • In medium bowl, combine oil, wine, lemon juice, minced garlic, thyme, and salt and pepper to taste. Mix well. Pour over pork loin and refrigerate 6-24 hours.
  • Preheat oven to 350. Place pork in a baking pan and add 1 cup water. Bake for 1-1/2 hours, or until pork is tender and juices run clear. Occasionally baste with juices in pan.
  • Remove from oven and let stand 10 minutes or so. Cut into slices and serve.

Nutrition Facts : Calories 382.4, Fat 19.1, SaturatedFat 5.2, Cholesterol 149.7, Sodium 113, Carbohydrate 2.2, Fiber 0.2, Sugar 0.3, Protein 46.9

LEMON-GARLIC PORK TENDERLOIN



Lemon-Garlic Pork Tenderloin image

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

2 tablespoons canola oil
1-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
3 garlic cloves, minced
1-1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 pork tenderloin (3/4 pound)

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 :

LEMON-CAPERED PORK TENDERLOIN



Lemon-Capered Pork Tenderloin image

From a cookbook titled Diabetic Cooking recently received in the cookbook swap 2011. 10 minutes standing time is part of the cooking time.

Provided by ImPat

Categories     Pork

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/2 lbs pork tenderloin (boneless)
1 tablespoon capers (crushed)
1 teaspoon dried rosemary
1/8 teaspoon black pepper
1 cup water
1/4 cup lemon juice

Steps:

  • Preheat oven to 350°F.
  • Trim fat from tenderloin, discard and set tenderloin aside.
  • Combine capers, rosemary and black pepper in a small bowl and then rub rosemary mixture over tenderloin and then place tenderloin in a shallow roasting pan and pour water and lemon juice over tenderloin.
  • Bake, uncovered, 1 hour or until thermometer inserted in thickest park of tnderloin registers 170°F.
  • Remove from oven; cover with aluminum foil and allow to stand for 10 minutes before serving.
  • Garnish as desired.

Nutrition Facts : Calories 116.1, Fat 3.4, SaturatedFat 1.1, Cholesterol 61.5, Sodium 82.1, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 19.6

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Top Asked Questions

How do you cook a pork loin with capers?
In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm. Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through.
How to marinate pork tenderloin?
Simply marinate 2 (1 pound) pork tenderloins in lemon zest, lemon juice, olive oil, garlic, dried rosemary, dried thyme, dijon mustard, salt, and pepper. I’d seriously recommend you let this marinate over night for the best texture and flavor. Trust me.
How to cook pork tenderloin in the oven?
In a small bowl, combine crushed garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper. Rub the mixture onto all sides of both tenderloins. In a large skillet with an oven proof handle, heat 1 tablespoons of oil over medium heat. Add the tenderloins and cook, turning frequently, until meat is seared on all sides, about 8 minutes.
How to cook lemon herb pork tenderloin?
After the lemon herb pork tenderloin has marinated overnight, you’re going to preheat your favorite cast iron skillet in the oven until it’s niiiiiiiice and hot. Once it’s hot, you’re going to add in your pork tenderloins.

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