OVEN BAKED BBQ RIBLETS
These easy riblets are baked right in your oven. They are so delicious, the meat just falls right off the bone!
Provided by Leigh Anne Wilkes
Categories Main Dish
Time 2h
Number Of Ingredients 9
Steps:
- Mix sauce ingredients together.
- Place ribs in pan and brown in oven at 450 for 15 minutes, Remove ribs from oven.
- Turn the oven down to 350.
- Pour sauce over ribs and put back in the oven to bake at 350 for 1 1/2 hours or until ribs are glazed and gooey! There will be a lot of sauce but it will thicken up as it cooks and coat the ribs.
- Turn and baste every 20-30 minutes
Nutrition Facts : Calories 166 kcal, Carbohydrate 41 g, Sodium 161 mg, Sugar 38 g, ServingSize 1 serving
HONEY PORK FILLETS
Great way to prepare butterflied pork chops!
Provided by Linda Smith
Categories Meat and Poultry Recipes Pork
Time 4h55m
Yield 4
Number Of Ingredients 4
Steps:
- Slice each chop down the center horizontally, cutting not quite through. Open flat to resemble a butterfly. You can also ask your butcher to prepare the meat in this way.
- In a large, shallow dish, mix together honey and Worcestershire sauce. Marinate pork chops in the mixture for no more than 4 hours.
- Prepare barbecue for indirect cooking.
- Pepper the chops to taste, and place on well oiled grate. Cook over medium low heat for 35 to 40 minutes.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 32.6 g, Cholesterol 59.4 mg, Fat 5.1 g, Protein 23.1 g, SaturatedFat 1.7 g, Sodium 1396.7 mg, Sugar 19.8 g
THE BEST GARLIC BAKED PORK TENDERLOIN RECIPE EVER
The Best Garlic Baked Pork Tenderloin recipe - delicious easy melt in your mouth tender pork tenderloin baked to perfection in a buttery garlic sauce.
Provided by Courtney O'Dell
Categories Main Dishes
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Line baking sheet with aluminum foil.
- In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
- Generously season meat with salt and pepper.
- In a large pan, heat oil until shimmery.
- Add to pan, and cook on all sides until dark golden brown.
- Transfer to baking sheet.
- Generously coat with herb mix.
- Place pats of butter on top of the pork.
- Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.)
- When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
- Slice against the grain and serve immediately.
- To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
- To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
- To reheat, let thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.
Nutrition Facts : Calories 279 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 107 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 33 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 3 oz, Sodium 438 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
JUICIEST BAKED PORK TENDERLOIN
This is the juiciest baked pork tenderloin recipe ever. It's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!
Provided by Kristen Stevens
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
- Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
- Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
- Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
- Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
- Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.
Nutrition Facts : ServingSize 5 slices or ⅙ of the recipe, Calories 227 kcal, Sugar 1 g, Sodium 559 mg, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 32 g, Cholesterol 103 mg, UnsaturatedFat 5 g
PORK TENDERLOIN WITH HONEY GARLIC SAUCE
Recipe VIDEO above. Tender, succulent pork fillet seasoned with a rub, seared until golden then baked in a Honey Garlic Sauce until sticky on the outside and juicy on the inside. Simply incredible! (And really, it's SIMPLE!)
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 180C/350F.
- Mix Sauce ingredients together.
- Mix Rub ingredients then sprinkle over the pork.
- Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
- When pork is almost seared, push to the side, add garlic and cook until golden.
- Pour sauce in. Turn pork once, then immediately transfer to the oven.
- Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
- Remove pork onto plate, cover loosely with foil and rest 5 minutes.
- Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
- Remove from stove, put pork in and turn to coat in sauce.
- Cut pork into thick slices and serve with sauce!
Nutrition Facts : Calories 360 kcal, Carbohydrate 29 g, Protein 38 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 127 mg, Sodium 661 mg, Sugar 28 g, ServingSize 1 serving
PROSCIUTTO PORK FILLET
Now this is a bit of a posh dinner. I'm talking beautiful roasted pork fillet (which is a brilliant cut of meat that's great value for money), wrapped in pesto-spiked prosciutto and roasted until tender and juicy. Served with a silky gnocchi and pea gratin, topped with fragrant, crispy sage leaves, this dish is all about big flavours and will make you feel proud.
Provided by Jamie Oliver
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 220°C/425°F/gas 7. Pour the milk into a blender, grate in most of the cheese, add just 10 pieces of gnocchi and a pinch of black pepper, and blitz until smooth to make a sauce. Put the remaining gnocchi and the peas into a 26cm non-stick ovenproof frying pan, place on a medium heat, pour over the sauce and bring to the boil. Meanwhile, lay out a 50cm sheet of greaseproof paper, lay over the prosciutto slices side by side, slightly overlapping, then spread the pesto all over them. Trim the pork of any sinew, rub it all over with a pinch of black pepper, lay it across one end of the prosciutto and use the paper to help you roll it up, wrapping the pork in the prosciutto. Sit it on an oiled baking tray. Finely grate the remaining cheese over the gnocchi, then carefully transfer the pan to the oven. Place the pork at the bottom of the oven and cook both for 30 minutes.
- About 5 minutes before the time is up, take the pork tray out of the oven and use the sage as a brush to baste the pork with the juices from the tray, then carefully tear the sage leaves over the pork and return to the oven for the remaining time. Remove to rest for 5 minutes, leaving the gnocchi in the oven, then serve the pork and gnocchi together, spooning any remaining tray juices over the pork
Nutrition Facts : Calories 674 calories, Fat 25.7 g fat, SaturatedFat 9.4 g saturated fat, Protein 51.7 g protein, Carbohydrate 59.1 g carbohydrate, Sugar 9 g sugar, Sodium 2.8 g salt, Fiber 6.1 g fibre
OVEN ROASTED PORK FILLET
Tender pork fillets are pan-seared then oven roasted and topped with an almond-garlic pesto sauce.
Provided by ashepherd
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Trim off any gristle from the pork fillets, cut them in half crosswise and season with salt and pepper. Heat 1 tablespoon of the oil in a frying pan and fry the meat for 2 to 3 minutes until browned on all sides. Transfer to a roasting dish and cook in a preheated oven for 15 minutes, until cooked through. Remove from the oven, wrap in foil and leave to rest for 5 minutes. Meanwhile, fry the almonds alone in a clean frying pan, without oil or butter, stirring until browned; allow to cool slightly. Place in a food processor with the garlic, parsley and remaining oil. Blend to form a fairly smooth paste. Stir in the parmesan and adjust the seasoning with salt and pepper, if necessary. Slice the pork, arrange it on plates with any pan juices and serve it with boiled new potatoes and salad drizzled with spoonfuls of the pesto.
Nutrition Facts :
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