Pork Tenderloin With Roasted Lemon And Orzo Recipes

ROASTED PORK TENDERLOIN

Roasted Pork Tenderloin image

A great way to cook moist and flavorful pork tenderloin

Provided by Marilena Leavitt

Categories Main Course Side Dish

Time 35m

Yield serves 6

Number Of Ingredients 14

Ingredients

2 lbs. pork tenderloins
2 TBSP. extra virgin olive oil
2 tsp. sea salt
1 tsp. freshly ground black pepper
3 TBSP. fresh thyme leaves
2 TBSP. Dijon mustard
3 TBSP. dark brown sugar
2 TBSP. olive oil
½ cup beef or chicken stock, warm
2 TBSP. butter
1 cup Polenta (not the instant variety)
½ tsp. sea salt
¼ tsp. freshly ground pepper
4 oz. Parmesan (plus more for serving)

Steps:

Trim the tenderloin, pat dry and place on a large plate.
Rub the pork tenderloins with the olive oil then season with salt and pepper. In a small bowl mix together the thyme, mustard and brown sugar and rub the mixture evenly over the tenderloins. Let this sit at room temperature for 30 minutes.
Preheat the oven to 400°F.
Place an oven-safe skillet (like cast iron) over medium-high heat. When the skillet gets hot, add the olive oil and brown the tenderloins well on all sides. When they are nicely browned, add the warm stock and gently scrape the bottom of the pan to deglaze.
Transfer the skillet to the middle rack of the oven and bake for 20 minutes. Insert a meat thermometer in the thickest portion of the tenderloin, and when it registers 155°F, it is ready. Remove the meat from the oven, cover loosely with foil, and let stand for 10 minutes (it will continue cooking while resting). When you are ready to serve, slice it on an angle and spoon some of its juices over it.
Preheat the oven to 325°F.
Bring 4½ cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add the butter and the salt and whisk until the butter is melted. Gradually stir in the polenta--do not add it all at once or you will end up with clumps. Whisk the mixture constantly until the polenta comes to a boil.
Cover the pot with a lid, and transfer it to the lower rack in the oven. Bake until the polenta is tender, about 25-30 minutes. Remove the polenta from oven.
Meanwhile, carefully uncover the saucepan and whisk the polenta vigorously, scraping bottom of pan to keep any from burning. At that point the polenta should be smooth. Slowly add the Parmesan cheese, whisking constantly until the cheese is melted and the polenta is smooth and thick. Taste and adjust the seasoning. Cover until ready to serve. If necessary, reheat over low heat when ready to serve.
Divide the polenta among warmed bowls and top with more Parmesan. Serve at once.

MEDITERRANEAN PORK AND ORZO

Mediterranean Pork and Orzo image

On a really busy day, this meal in a bowl is one of my top picks. It's quick to put together, leaving a lot more time to relax at the table. -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1-1/2 pounds pork tenderloin
1 teaspoon coarsely ground pepper
2 tablespoons olive oil
3 quarts water
1-1/4 cups uncooked orzo pasta
1/4 teaspoon salt
1 package (6 ounces) fresh baby spinach
1 cup grape tomatoes, halved
3/4 cup crumbled feta cheese

Steps:

Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes., Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain., Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.

Nutrition Facts : Calories 372 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

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

Ingredients

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 :

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