Oven Roasted Pork Tenderloin With Black Olive Tapenade And Charred Yellow Pepper Sauce Recipes

ROASTED BEEF TENDERLOIN WITH ROASTED PEPPER AND BLACK OLIVE SAUCE

Steps:

• Preheat oven as high as it goes, 500 degrees F.
• Liberally coat the meat with extra-virgin olive oil and grill seasoning. Place the meat on a roasting rack or in a roasting pan and place in oven. If you are cooking in a pan with no rack, add a splash of water to the pan. Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more. Do not open oven during those first 10 minutes. Remove meat from oven and let rest 10 minutes before serving.
• Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons.
• Thinly slice meat against grain and serve with crusty bread and sauce.

OVEN-BAKED PORK LOIN WITH OLIVE OIL, GARLIC, THYME, AND OREGANO

Steps:

• In a small bowl, combine the oil, garlic, thyme, oregano, pepper, and salt.
• Rub the garlic mixture all over the pork.
• Place the pork in a Dutch oven just large enough to hold it snugly, cover with aluminum foil and then the lid and refrigerate overnight, or up to 24 hours.
• Preheat the oven to 450°F.
• Remove the aluminum foil from the Dutch oven, replace the lid and bake for 30 minutes.
• Reduce the oven temperature to 375°FF and bake for 1 hour more, basting twice with the pan juices.
• Uncover, baste again and bake, uncovered, for 20 to 30 minutes more, or until an instant-read thermometer inserted into the thickest part registers 155-165°F.
• Remove the pork from the oven, cover and let rest for 1 hour to develop the flavors.
• Reheat in a 375°F oven for about 20 minutes and serve.

PORK TENDERLOIN PAN ROAST WITH BLACK OLIVES AND ORANGE

Steps:

• Preheat oven to 450 degrees.
• In a blender or food processor, mince together the zest, a few tablespoons of orange juice (save the rest for basting), the olive oil, basil, and a light sprinking of salt and pepper.
• Make about 8 deep slits in the meat and stuff them with the minced mixture.
• Lightly film a 12-inch skillet (with an ovenproof handle) with olive oil. Bring to a medium-high heat and sear the pork on all sides (it doesn't have to actually brown).
• Add the olives, remaining orange juice, and the wine to the pan, and slip it into the preheated oven. Roast for 20 minutes, or until an instant-read thermometer inserted in the center reads 150 degrees, basting the tenderloin several times with the pan juices. If the pan juices start to brown too much, add 1/2 cup water to prevent burning.
• Carefully remove the pan from the oven, making sure not to grab the hot handle with a bare hand. Let the meat rest for 5 to 10 minutes, then slice it into 1/2-inch-thick rounds, swiping it through the pan juices as it is cut. Serve it moistened with the pan juices, piling the olives on the slices.