Quick And Easy Pork Tenderloin With Foil Packet Potatoes Recipes

GRILLED PORK TENDERLOIN FOIL PACKET

Steps:

• Heat a grill to medium heat.
• In a mixing bowl combine the chopped potatoes with the olive oil, garlic herbs, parmesan, salt and pepper. Stir until well combined and completely covered.
• Grab a large section of aluminum foil and spray well with cooking spray.
• Lay the Smithfield® Golden Rotisserie Marinated Fresh Pork Tenderloin in the center of the foil and line the potatoes along each side.
• Carefully fold up the foil on each side and create a packet.
• Place the packet seam side up on the grill and cook for 30 minutes.
• Remove from grill and very carefully open (the steam will be hot! I use tongs) and check to make sure your pork has reached a 160 degrees F internal temp.
• Garnish with additional herbs and parmesan if desired.

ONE PAN ROASTED PORK TENDERLOIN WITH POTATOES AND CARROTS

Steps:

• Preheat oven to 400° convection or 425° conventional.
• Trim a pork tenderloin of fat and silverskin.
• Peel and cut 3 medium carrots into 1/2 inch medallions. Clean and cut 1 pound of red potatoes into about 1 inch pieces. Roughly chop one half of a medium onion.
• Add all the veggies to a 1-gallon ziplock bag. Add the trimmed tenderloin to the bag. Add 1 teaspoon kosher salt, 1/2 teaspoon pepper, 2-4 cloves of crushed garlic, and 2 tablespoons olive oil. Seal bag and mix well.
• Prep a large baking dish or smaller sheet pan with a spray of PAM. Dump the tenderloin and veggies and spread evenly.
• Bake until tenderloin is 150°-160° per your taste and potatoes are tender. About 30-35 minutes. The last few minutes, turn on the broiler and get the color you want. Your cooking time may be a bit longer depending on tenderloin size, the veggies, and your oven.
• Allow the tenderloin to rest for at least 5 minutes before cutting.

QUICK AND EASY PORK TENDERLOIN WITH FOIL PACKET POTATOES

Steps:

• Preheat grill to medium heat.
• Prepare pork according to package directions for grilling.
• Cut potatoes into slices. Season slices with garlic powder, onion powder, seasoned salt and pepper.
• Place about a quarter of the potato slices onto a square of foil. Top potatoes with 1/2 T butter and desired amount of cheese if using cheese. Fold foil over potatoes. Now place that foil square onto another foil square and wrap tightly, folding up the edges, to create a sealed packet. Repeat with remaining potatoes. You should get 4 packets total out of 2 large potatoes.
• Turn one half of the grill down to a medium/low setting and place the potatoes on that half of the grill.
• Flip potato packet over after about 15 minutes and then cook for an additional 10-15 minutes.
• Take extreme caution when opening packets, steam from inside the packets will release and will be hot. I prefer to use tongs to open.
• Serve potatoes alongside sliced pork.

SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS

Steps:

• Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
• Place the tenderloins in the center of the prepared pan and set aside.
• Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
• Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
• While the pork is resting, heat the remaining marinade in the small saucepan.
• Slice the pork and drizzle with the warm marinade.

SHEET PAN PORK TENDERLOIN AND POTATOES

Steps:

• Preheat oven to 425 degrees and grease a sheet pan. Line one half of the sheet pan with foil, folding up the sides about 2 inches from the edge to make a "tray" (to prevent pork juices from spilling out). Place tenderloin in the center of the foil tray.
• Pat tenderloin dry with a paper towel. Whisk together brown sugar, garlic, soy sauce, balsamic vinegar, red pepper flakes, and paprika. Pour over pork tenderloin, then turn the tenderloin over a couple of times to make sure all sides are coated.
• Arrange potatoes on the other half of the sheet pan (non-foil half). Drizzle with oil, toss to coat, then season with salt and pepper to taste, Italian herbs, garlic powder, and parmesan cheese.
• Bake in preheated oven for 20-25 minutes, using tongs to turn the pork over in the sauces every 5-10 minutes. *I like to switch the oven to BROIL for the last 2-3 minutes to brown the pork and potatoes - but watch carefully so it doesn't burn! Allow pork to rest for 5 minutes before slicing into 1-inch sections and serving.

PORK CHOP FOIL PACKETS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Tear 4 large pieces of aluminum foil, each about 14 inches long. Spray each lightly with cooking spray.
• Mix condensed soup, onion soup mix, and pepper together in a small bowl until well blended.
• Dividing ingredients evenly, place some sliced potatoes on the center of each piece of foil, followed by a pork chop, carrots, mushrooms, green beans, and the condensed soup mixture. Fold the packets by bringing the 2 long ends of foil together and folding over twice to make a seal. Seal the short ends by folding each end over 2 to 3 times; this allows the meat and vegetables to steam. Place the packets on a large cookie sheet.
• Bake in the preheated oven until chops are no longer pink in the center and potatoes are tender, about 30 minutes. Allow packets to sit for 5 minutes before opening.