Roast Pork Tenderloin And Vegetable Salad Recipes

ROASTED PORK TENDERLOIN AND VEGETABLES

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.

ROAST PORK TENDERLOIN AND VEGETABLE SALAD

Steps:

• Preheat oven to 375°F. Place beets in small baking dish and bake until tender, approximately 1 hour 35 minutes. Cool beets completely.
• Meanwhile, combine potatoes, yam and carrots on heavy large baking sheet. Drizzle with 1 tablespoon olive oil and toss well. Season with salt and pepper and roast in oven until vegetables are golden brown and tender, stirring occasionally, about 1 hour. Cool potato mixture slightly.
• Meanwhile, rub pork with 1/2 teaspoon minced rosemary and season with salt and pepper. Place on small heavy baking sheet and roast in oven until thermometer registers 150°F. when inserted into thickest part of pork, approximately 35 minutes. Cool pork tenderloin slightly.
• Meanwhile, separate cloves from garlic head but do not peel. Place in heavy small pan and drizzle with 1 tablespoon olive oil. Roast in oven until garlic is very tender when pierced with small sharp knife, approximately 15 minutes. Cool and peel.
• Transfer potato mixture, garlic and remaining 1/2 teaspoon rosemary to large bowl. Add remaining 1 tablespoon olive oil, chicken broth and vinegar. Season to taste with salt and pepper and toss well. Peel beets and cut into 1-inch cubes. Toss just to combine. Fan arugula on 4 plates. Spoon vegetable mixture into centers of plates. Thinly slice pork and fan pork slices at bottom of vegetable mixture on plates. Garnish salads with fresh rosemary sprigs and then serve immediately.

PORK TENDERLOIN WITH SUGAR SNAP PEA SALAD

Steps:

• Position a rack in the upper third of the oven; preheat to 400 degrees F. Spread the almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Transfer to a plate and let cool.
• Increase the oven temperature to 450 degrees F. Mix the parsley, vinegar, 2 teaspoons mustard, the garlic, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Slowly whisk in the olive oil.
• Transfer 1 tablespoon of the vinaigrette to a bowl and stir in the breadcrumbs. Set the pork on the baking sheet; season with1/2 teaspoon salt and a few grinds of pepper. Brush with the remaining 1 tablespoon mustard, then pat the breadcrumb mixture all over. Roast until the pork is golden and a thermometer inserted into the center registers 145 degrees F, 15 to 20 minutes. Let rest 5 minutes.
• Meanwhile, put the peas and carrots in a microwave-safe bowl; add a pinch of salt and a splash of water, cover with plastic wrap and pierce a few times with a knife to vent; microwave until crisp-tender, 3 to 4 minutes. Let cool slightly. Add the watercress, almonds and the remaining vinaigrette. Slice the pork; serve with the salad.

SAVORY PORK SALAD

Steps:

• In a large skillet, cook garlic and ginger in oil over medium heat for 30 seconds. Add pork; cook and stir until meat is no longer pink. Remove and keep warm. , In the same skillet, combine the brown sugar, basil, soy sauce, lime juice, water and oregano. Bring to a boil. Remove from the heat. , In a salad bowl, combine the greens, tomatoes, onion, yellow pepper and pork. Drizzle with warm dressing and toss to coat; serve immediately.

PORK TENDERLOIN WITH ROASTED VEGETABLES

Steps:

• Heat oven to 400.
• Spray shallow roasting pan with Pam.
• Place pork in pan.
• Insert meat thermometer so tip is in thickest part of pork.
• Place carrots, potatoes, onion and garlic around pork.
• Drizzle with oil; sprinkle with rosemary, sage, salt and pepper.
• Bake uncovered 25 to 30 minutes or until thermometer reads 155º.
• Remove pork from pan.
• Stir vegetables and continue baking 5-10 minutes or until tender.
• Cover pork and let stand 10-15 minutes or until thermometer reads 160ºF and pork is slightly pink in center.
• Serve pork with vegetables and garlic.

ROASTED HERB PORK TENDERLOINS

Steps:

• Heat oven to 425°F. In small bowl, mix garlic pepper blend, rosemary, thyme, paprika and salt.
• Brush pork tenderloins with oil. Sprinkle with seasoning mixture; rub in with fingers. In ungreased shallow roasting pan, place pork tenderloins.
• Roast 25 to 35 minutes or until pork has slight blush of pink and meat thermometer inserted in center reads 160°F. Let stand 5 minutes before slicing.

NIPPY PORK SALAD

Steps:

• Mix the pork, celery, and green onions in a large bowl.
• Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.

INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES

Steps:

• 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
• 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
• 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
• 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
• 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
• 6. Let meat rest for 30 minutes.
• 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
• **You may add more veggies but You'll probably have to go with a bigger pan size.
• **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!