ROAST PORK TENDERLOIN WITH ROASTED VEGETABLES
How to roast pork tenderloin recipe with time for how long to bake. Herb and garlic rub and harvest vegetables - onion, carrots, potatoes, eggplant mushrooms.
Provided by Steve Cylka
Categories Main Course
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Spread roasted vegetables evenly across the bottom of a roasting pan. Drizzle oil all over the vegetables.
- Roast vegetables for 30-35 minutes or until the vegetables are just starting to get tender.
- Trim the pork tenderloin of any excess fat and membrane.
- Make the seasoning rub by mixing together the minced garlic, salt, black pepper, oregano and paprika. Rub all over the pork tenderloin.
- Move the vegetables in the middle to make room to place the pork tenderloin. Lay the pork tenderloin in the cleared out area, making sure that the pork tenderloin are not touching each other.
- Place back into the oven and roast until the pork tenderloin is cooked and reaches an internal temperature of 145F, about 25 minutes.
- If desired, garnish with minced fresh parsley.
- Serve.
Nutrition Facts : Calories 440 kcal, Carbohydrate 39 g, Protein 43 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 1309 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving
ROASTED PORK TENDERLOIN AND VEGETABLES
There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. -Diane Martin, Brown Deer, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.
Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
ROASTED PORK TENDERLOIN
Steps:
- Preheat the oven to 400 degrees F.
- Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
- In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
- Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
- In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.
FIESTA PORK TENDERLOIN WITH ROASTED VEGETABLES
Pork tenderloin and baking potatoes prepared with green or red bell peppers and fajita seasoning mix spark this pork roast of tenderloin with zesty Mexican flavors. From the Ortega website, this is one of my favorites. To make it even easier, I actually cook it in the crock pot instead of the oven. Turns out moist and flavorful!
Provided by Rottmom
Categories One Dish Meal
Time 49m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- PREHEAT oven to 400°F Line roasting pan or 15x10-inch jelly-roll pan with foil.
- PLACE tenderloin, potatoes, bell peppers, onion, oil and seasoning mix in large heavy-duty plastic bag; shake to coat. Place tenderloin in center of prepared pan. Arrange vegetables around tenderloin.
- BAKE, stirring vegetables halfway through, for 40 to 45 minutes or until tenderloin reaches an internal temperature of 170°F and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired.
- CROCK POT DIRECTIONS: Preheat your crock pot on low while chopping vegetables. Spray the inside of the pot with cooking spray, place the meat in the bottom then layer the veg's around it. Cook on low for about 6-8 hours.
Nutrition Facts : Calories 364.8, Fat 16.2, SaturatedFat 4.1, Cholesterol 112.3, Sodium 87.5, Carbohydrate 17.1, Fiber 2.2, Sugar 2.9, Protein 36.7
OVEN-ROASTED PORK TENDERLOIN WITH ROASTED POTATOES AND VEGETABLES
I loved the combination of herbs and spices that acted as both a wet rub for the pork and seasoning for the potatoes and vegetables--sweetness from the balsamic vinegar and parsnips, earthiness from the rosemary and carrots, and a little tang from the garlic.
Provided by Scott Koeneman
Categories Pork Tenderloin
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine rosemary, garlic, balsamic vinegar, chicken broth, shallot, olive oil, pepper, and salt in a food processor. Blend until slightly chunky.
- Rub all sides of tenderloin with 1/2 to 3/4 of the mixture. Place tenderloin into the bottom of a roasting pan.
- Roast, uncovered, in the preheated oven, for 15 minutes.
- Meanwhile, combine remainder of the rosemary mixture with parsnips, carrots, potatoes, and celery in a large bowl.
- Add vegetable mixture to the roasting pan with tenderloin. Reduce oven temperature to 350 degrees F (175 degrees C).
- Transfer back to the oven and continue to cook until an instant-read thermometer inserted into the center of the tenderloin reads 145 degrees F (63 degrees C), about 1 hour.
- Remove tenderloin from the roasting pan and let rest for 10 minutes.
- Meanwhile, return vegetables to the oven and continue to cook until easily pierced with a fork, about 10 minutes more.
Nutrition Facts : Calories 218.1 calories, Carbohydrate 25.7 g, Cholesterol 49.1 mg, Fat 3.9 g, Fiber 5.1 g, Protein 20.2 g, SaturatedFat 1.1 g, Sodium 278 mg, Sugar 4.5 g
PORK TENDERLOINS WITH ROASTED POTATOES
My mother found this delicious recipe many years ago, when I was a teenager. Now I make it for my husband, Bob, who adores it.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix oil, garlic, rosemary, salt and pepper. Place half of the marinade in each of two resealable plastic bags. Add pork to one bag and potatoes to the other bag. Seal bags and turn to coat; refrigerate 8 hours or overnight., Preheat oven to 425°. Drain and discard marinades. Place meat and potatoes in a greased 2-qt. broiler-safe baking dish. Bake, uncovered, 20-25 minutes or until potatoes are almost tender. Broil 5 in. from heat for 4-5 minutes or until potatoes are tender and a thermometer inserted in pork reads 160°. Let stand 5 minutes before slicing.
Nutrition Facts :
FIESTA PORK TENDERLOIN WITH OVEN-ROASTED VEGETABLES
Garnish this wonderfully seasoned roast pork accompanied by a medley of seasoned vegetables with salsa and sour cream.
Provided by Allrecipes Member
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- PREHEAT oven to 400 F. Line roasting pan or 15 x 10-inch jelly-roll pan with foil.
- PLACE tenderloin, potatoes, bell peppers, onion, oil and seasoning mix in large, heavy-duty plastic bag; shake to coat. Place tenderloin in center of prepared pan. Arrange vegetables around tenderloin.
- BAKE, stirring vegetables halfway through, for 40 to 45 minutes or until tenderloin reaches an internal temperature of 170 F. and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired with salsa and sour cream.
Nutrition Facts : Calories 281.6 calories, Carbohydrate 24.9 g, Cholesterol 49.1 mg, Fat 9.7 g, Fiber 2.5 g, Protein 19.9 g, SaturatedFat 2 g, Sodium 902.2 mg, Sugar 5 g
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- PREHEAT oven to 425°F.For easy cleanup, line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
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