Roasted Herb Stuffed Pork Loin Recipes

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HERB-STUFFED PORK LOIN



Herb-Stuffed Pork Loin image

I serve this pork roast often when I'm entertaining company. It's especially good with garden-fresh herbs, but dried work nicely as well. It makes a stunning presentation. -Michele Montgomery, Lethbridge, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 10

1 boneless pork loin roast (3 pounds)
1/4 cup Dijon mustard
4 garlic cloves, minced
1/3 cup minced chives
1/4 cup minced fresh sage or 4 teaspoons rubbed sage
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2-3/4 teaspoons pepper, divided
1 teaspoon salt, divided
1 tablespoon olive oil

Steps:

  • Starting about a third in from 1 side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit, starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap., Combine mustard and garlic; rub two-thirds of the mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly-roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat using a drip pan. Place roast over drip pan and grill, covered, over indirect medium heat or bake, uncovered, at 350° for 1 hour. , Brush remaining mustard mixture over roast; sprinkle with remaining herb mixture. Grill or bake until a thermometer reads 160°, 20-25 minutes longer. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 199 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 372mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein.

ROASTED HERB-STUFFED PORK LOIN



Roasted Herb-Stuffed Pork Loin image

I make this pork roast often when I'm entertaining company. It's especially good with garden-fresh herbs, but dried work nicely as well.

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 9 servings.

Number Of Ingredients 10

1 boneless pork loin roast (3 pounds)
1/4 cup Dijon mustard
4 garlic cloves, minced
1/3 cup minced chives
1/4 cup minced fresh sage or 4 teaspoons rubbed sage
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2-3/4 teaspoons pepper, divided
1 teaspoon salt, divided
1 tablespoon olive oil

Steps:

  • Starting about a third in from one side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap., Combine mustard and garlic; rub two-thirds of the mustard mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper., Place roast on a greased rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. Brush roast with remaining mustard mixture and sprinkle with remaining herbs. Bake 20-25 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 181 calories, Fat 9g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 482mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.

HERB-CRUSTED PORK LOIN



Herb-Crusted Pork Loin image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

1 teaspoon ground cinnamon
2 teaspoons ground cumin
1/4 teaspoon cayenne, or more, to taste
Kosher salt
1 1/2 pounds pork loin roast
4 tablespoons vegetable oil
1 sweet onion, roughly chopped
2 cloves garlic, smashed
2 tablespoons freshly grated ginger
1 bunch fresh cilantro leaves
1 lime, zested
2 tablespoons olive oil
1/4 cup plain bread crumbs
Kosher salt
1 1/2 tablespoons Dijon mustard

Steps:

  • Preheat the oven to 375 degrees F.
  • In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.
  • Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.

HERB ROASTED PORK LOIN WITH PARSLEY SHALLOT SAUCE



Herb Roasted Pork Loin with Parsley Shallot Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 1h50m

Yield 8 servings (serving size is 4oz of meat and 1T of sauce)

Number Of Ingredients 17

2 garlic cloves, minced (1 tablespoon)
1/2 teaspoon salt
2 teaspoons olive oil
1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage
1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
One 2 1/2-pound center cut boneless pork loin, trimmed of all visible fat
1/2 cup Parsley Shallot Sauce, recipe follows
1 1/2 cups lightly packed flat-leaf parsley leaves
2 tablespoons coarsely chopped shallot
3 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons water
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork. Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce.
  • Combine all ingredients in a blender and puree.

HERB-STUFFED PORK ROAST WITH MUSTARD GRAVY



Herb-Stuffed Pork Roast with Mustard Gravy image

Looking for a special main for a holiday meal? You found it. This herb-stuffed pork roast will impress everyone at the table (and you'll be impressed with how easy it is to pull off).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h50m

Number Of Ingredients 11

1 pork rib roast with 6 ribs (about 4 pounds), chine bone removed and ribs frenched
3 cups fresh parsley
3 tablespoons olive oil
1 tablespoon fennel seed, crushed
3 cloves garlic
1/3 cup golden raisins
Salt and pepper
1/4 cup dry white wine, such as Sauvignon Blanc
2 tablespoons all-purpose flour
2 cups chicken broth
1 tablespoon grainy mustard

Steps:

  • Let pork sit at room temperature 30 minutes. Preheat oven to 400 degrees. In a food processor, puree parsley, oil, fennel seed, and garlic until smooth. Add raisins; pulse until finely chopped. Season with salt and pepper.
  • On a cutting board, hold a knife parallel to bones of pork and cut down about 2 inches, being careful not to remove ribs.
  • Turn pork so bones lie flat against board. Steadying pork and holding knife horizontally, continue to cut, unrolling pork, until you have a flat 1 1/2-inch-thick piece. Season with salt and pepper.
  • Evenly spread herb mixture on top, leaving a 1/2-inch border. Tightly roll pork toward bones and secure with kitchen twine between bones. Season generously with salt and pepper. Place pork in a heavy-bottomed metal roasting pan.
  • Roast until an instant-read thermometer inserted in center reads 145 degrees, about 1 hour. Transfer pork to a cutting board, tent with foil, and let rest 30 minutes. Pour pan drippings into a measuring cup and skim fat. Set pan across 2 burners.
  • Add wine to pan and cook over medium, scraping up browned bits with a wooden spoon, until wine is reduced by half. Whisk in flour, then slowly whisk in broth and pan drippings. Cook, whisking, until gravy is thickened, 4 minutes. Stir in mustard and season with salt and pepper. Cut pork into chops and serve with gravy.

Nutrition Facts : Calories 387 g, Fat 18 g, Fiber 2 g, Protein 40 g, SaturatedFat 5 g

HERB-STUFFED PORK TENDERLOIN



Herb-Stuffed Pork Tenderloin image

Simply the best stuffed tenderloin I've ever made. The blend of herbs is just mouth watering. If you have a tenderloin on hand, give this one a try. I promise you will not be disappointed.

Provided by Chippie1

Categories     Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons dijon-style mustard
18 ounces pork tenderloin
1 1/2 cups shredded spinach leaves
1/2 cup assorted snipped fresh herb (such as sage, thyme, rosemary, and/or basil)
3 tablespoons Italian breadcrumbs
1 egg white, slightly beaten
2 teaspoons olive oil or 2 teaspoons cooking oil
fresh coarse ground black pepper
snipped fresh chives (optional)
1/3 cup sour cream
2 tablespoons mayonnaise
2 teaspoons dijon-style mustard
1 teaspoon honey

Steps:

  • Trim any fat from meat.
  • Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side.
  • Spread the meat flat.
  • Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle.
  • (If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle.
  • Spread mustard evenly over tenderloin.
  • Stir together spinach, herbs, bread crumbs, and egg white in a medium bowl.
  • Spoon evenly over pork.
  • Roll tenderloin up jelly-roll style, beginning at narrow end.
  • Tie meat with string, first at center, then at 1-inch intervals.
  • Place meat on rack in a shallow roasting pan.
  • Brush oil over meat.
  • Sprinkle with pepper.
  • Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear.
  • Transfer to a warm platter.
  • Remove strings; keep warm while preparing sauce.
  • To serve, cut tenderloin into 12 slices.
  • Spoon Mustard Sauce over each serving.
  • Sprinkle with chives if desired.
  • Mustard Sauce: In small saucepan combine sour cream, mayonnaise, Dijon style mustard, and honey.
  • Cook over low heat for 2 to 3 minutes or just until heated through.
  • Do not boil.
  • Serve immediately with pork slices.

Nutrition Facts : Calories 162.4, Fat 7.3, SaturatedFat 2.7, Cholesterol 62, Sodium 135.5, Carbohydrate 4.2, Fiber 0.3, Sugar 1.7, Protein 19.2

PORK TENDERLOIN STUFFED WITH HERBS AND CAPERS



Pork Tenderloin Stuffed With Herbs and Capers image

Pork tenderloin is a lean cut that can easily dry out. But stuffing it with herbs, shallots and capers helps keep it nice and juicy as it roasts in a hot oven, and tying up the meat so it's the same thickness all over helps it cook evenly. After the pork is roasted, the drippings are simmered with orange juice, garlic and a little wine to make a quick, gently sweet pan sauce that goes wonderfully well with the meat. Serve with polenta, crusty bread or rice to soak up the sauce.

Provided by Melissa Clark

Categories     dinner, one pot, roasts, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 3/4 pounds pork tenderloin
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
4 shallots, minced
2 1/2 tablespoons minced capers, plus a splash of their liquid
2 1/2 teaspoons chopped sage
1 1/2 teaspoons chopped rosemary
1 1/2 teaspoons chopped thyme, more for serving
1 garlic clove, finely grated or minced
1 tablespoon dry white wine or vermouth (or use more stock)
1/4 cup freshly squeezed orange juice
1/4 cup pork, chicken or other meat stock
1 to 2 tablespoons butter
Squeeze of fresh lemon juice (optional)

Steps:

  • Heat oven to 375 degrees. Slice pork tenderloin lengthwise to butterfly it, but don't quite slice all the way through: The 2 pieces should remain attached. Season with salt and pepper, then let sit while you prepare filling.
  • In a large, oven-safe skillet, heat 2 tablespoons oil over medium-high heat. Stir in shallots, 1/2 tablespoon capers, 2 teaspoons sage, 1 teaspoon rosemary, 1 teaspoon thyme and salt and pepper to taste. Stirring frequently, cook until shallots start to brown, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute. (Adjust heat if necessary to prevent burning.) Transfer to a plate to cool slightly. Wipe out skillet and reserve.
  • Spread cooled filling evenly on pork, then close pork, along the hinge, like a book. Then fold the thinner end up against the thicker portion so that pork is the same width all over. Tie with kitchen twine at 1 1/2-inch intervals.
  • In the same skillet, heat remaining 1 tablespoon oil over medium heat until oil is hot but not smoking. Place tenderloin seam-side up in the skillet, then transfer to oven and roast for 15 minutes. Flip pork over and continue roasting until meat reaches 140 to 145 degrees in the center, about 10 minutes longer. Transfer meat to a cutting board to rest; reserve skillet and juices.
  • While the meat rests, make the sauce: Heat skillet over medium-high heat, then stir in vermouth and the remaining 1/2 teaspoon each sage, rosemary and thyme, scraping up the browned bits on bottom of pan. Cook until vermouth is almost evaporated, then add orange juice and stock, and cook over medium-high heat until thickened and syrupy. Whisk in remaining 2 tablespoons capers, their liquid and the butter; season with salt and pepper to taste. If the sauce tastes too sweet, add a squeeze of lemon juice.
  • To serve, slice pork into 1/2-inch-thick slices and top with sauce and fresh thyme.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 22 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 730 milligrams, Sugar 6 grams, TransFat 0 grams

PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE



Perfect Herb-Roasted Pork Loin with Tangy Glaze image

Topped with an herby, glazed crust, this pork is tender, juicy, and bursting with flavor. It's as impressive as a more expensive cut of beef, but easier on the wallet. Try this the next time you're planning a fancy dinner at home. Serve with mashed potatoes and green beans.

Provided by NicoleMcmom

Categories     Pork Loin

Time 1h35m

Yield 12

Number Of Ingredients 12

cooking spray
5 cloves garlic, minced
1 tablespoon dried sage
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 (5 pound) pork loin
¼ cup apple cider vinegar
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon cornstarch

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
  • Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
  • Roast in the preheated oven until browned on top, 20 to 25 minutes.
  • While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
  • When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
  • Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
  • Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
  • Slice pork and serve with pan drippings and juices.

Nutrition Facts : Calories 392 calories, Carbohydrate 4 g, Cholesterol 119.1 mg, Fat 23.8 g, Fiber 0.2 g, Protein 37.6 g, SaturatedFat 8.3 g, Sodium 757.4 mg

HERB ROASTED PORK LOIN AND POTATOES



Herb Roasted Pork Loin and Potatoes image

This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra special meal.

Provided by mom2wildchild

Categories     Meat and Poultry Recipes     Pork

Time 2h25m

Yield 8

Number Of Ingredients 11

6 medium potatoes, peeled and quartered
2 tablespoons olive oil
½ teaspoon dried thyme
½ teaspoon garlic powder
1 ½ teaspoons chopped fresh chives
salt and pepper to taste
1 (4 pound) boneless pork loin roast
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
  • Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
  • Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 29.5 g, Cholesterol 79.4 mg, Fat 12.3 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 3.3 g, Sodium 53.3 mg, Sugar 1.4 g

HERB-ROASTED PORK LOIN



Herb-Roasted Pork Loin image

In Tuscany, the word arista is used for a pork roast seasoned with herbs and garlic. According to local lore, the dish received its name in the 15th century, when it was served to a group of Greek bishops who declared it aristos-"the best." Most food scholars dismiss this story, noting that 14th-century Italian author Franco Sacchetti referred to a pork roast as "arista" in one of his novels. But there's no debate that this impressive dish will earn high marks wherever it's served. Here, the rub's fresh herbs echo the subtly herbaceous flavors of the Tempranillo. Williams-Sonoma

Provided by By The Lake

Categories     Pork

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 9

4 large garlic cloves
2 tablespoons fresh rosemary leaves
2 tablespoons fresh sage leaves
2 teaspoons crushed fennel seeds
sea salt & freshly ground black pepper, to taste
1 bone-in pork loin roast, about 5 lb
4 tablespoons olive oil
1 yellow onion, halved and sliced
1 cup dry white wine, such as Pinot Grigio

Steps:

  • Preheat an oven to 325°F.
  • Using a chef's knife, very finely chop together the garlic, rosemary and sage. Transfer to a small bowl, add the fennel seeds, season with salt and pepper, and mix well. Make slits 1/2 inch deep all over the pork roast and insert some of the mixture into each slit. Rub the roast with the remaining seasoning, then rub with 2 Tbs. of the olive oil. Place the meat in a roasting pan just large enough to hold it.
  • Transfer the pan to the oven and roast the meat for 1 hour. In a bowl, toss the onion slices with the remaining 2 Tbs. olive oil and scatter them around the meat. Continue to roast until an instant-read thermometer inserted into the thickest part of the roast, away from the bone, registers 150°F, or the meat is pale pink when cut into at the center, about 1 1/4 hours more. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving.
  • Meanwhile, pour off most of the fat in the roasting pan and place the pan over medium-low heat. Add the wine and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Simmer until the sauce is slightly reduced.
  • Carve the roast and arrange on a warmed platter. Spoon the pan sauce over the pork and serve immediately.

Nutrition Facts : Calories 94.2, Fat 6.9, SaturatedFat 0.9, Sodium 3, Carbohydrate 3, Fiber 0.5, Sugar 0.9, Protein 0.4

SPINACH AND HERB STUFFED PORK



Spinach and Herb Stuffed Pork image

Pork loin roast stuffed with spinach,and fresh herbs, roasted to perfection - a wonderful dinner recipe for Thanksgiving.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 8

Number Of Ingredients 10

1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 package (3 oz) cream cheese, softened
4 medium green onions, chopped (1/4 cup)
1/4 cup chopped fresh basil leaves
2 to 3 cloves garlic, finely chopped
1 1/2 teaspoons chopped fresh tarragon leaves
1/4 teaspoon ground red pepper (cayenne)
1 boneless pork loin roast (3 to 4 lb), trimmed of fat
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 325°F. Spray rack in roasting pan with cooking spray.
  • In small bowl, stir together spinach, cream cheese, onions, basil, garlic, tarragon and red pepper.
  • Cut pork lengthwise, cutting to but not through other side. Open cut piece; pound to 1/2-inch thickness. Sprinkle pork with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll up; tie securely with heavy kitchen string at 2-inch intervals. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in stuffing.
  • Bake uncovered 1 hour. Increase oven temperature to 375°F. Bake 10 to 25 minutes longer or until browned and thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Remove string before slicing.

Nutrition Facts : Calories 350, Carbohydrate 2 g, Fat 1/2, Fiber 0 g, Protein 45 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg

ROASTED PORK TENDERLOIN WITH BACON AND HERBS



Roasted Pork Tenderloin with Bacon and Herbs image

This rich and savory main dish serves a crowd and is perfect for holiday gatherings.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1 head garlic
2 tablespoons olive oil
6 pork tenderloins, (about 1/2 pound each), rinsed and patted dry, trimmed of excess fat
6 sprigs fresh sage
6 sprigs fresh rosemary
6 sprigs fresh thyme
18 strips bacon, (about 3/4 pound)
Salt and freshly ground black pepper
1 tablespoon unsalted butter

Steps:

  • Heat oven to 400 degrees. Remove papery outer skin from garlic head. Place garlic head on square of foil; drizzle with 1 tablespoon olive oil, and wrap. Bake until softened, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head, pressing garlic against work surface with flat side of table knife.
  • Arrange 3 tenderloins on work surface, flat side up. Spread flat side of each tenderloin with one-third of the roasted garlic. Strip leaves from fresh sage, rosemary, and thyme; discard stems. Place one-third of each herb on each tenderloin, scattering leaves over the garlic. Place 3 remaining tenderloins on top of herb-coated tenderloins, with the flat sides down, and matching the larger ends to the tapered ends. Wrap 6 strips of bacon around each pair of tenderloins; tie bacon in place with kitchen twine. Sprinkle with salt and pepper on all sides.
  • Place large, heavy-bottomed skillet over high heat. Add remaining tablespoon oil and butter, and melt. Arrange tenderloins in skillet in batches to keep them from touching. Sear until golden brown on all sides, rotating as needed, about 10 minutes per tenderloin. Transfer seared tenderloins to large roasting pan; place in the oven. Roast until meat thermometer inserted into thickest part of meat registers 150 degrees. about 15 minutes. Transfer tenderloins to cutting board; let stand 10 minutes. Remove twine before carving.

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From ontariopork.on.ca


ROASTED HERB AND GARLIC PORK LOIN WITH BABY POTATOES AND CARROTS
Preheat the oven to 400°. In a small bowl mix together the garlic, parsley, rosemary, thyme, red wine vinegar, ½ cup olive oil, salt, and pepper until completely combined. Set aside. Next, cover the pork loins in 3 tablespoons of olive oil and season on all sides with salt and pepper. Place the loins onto the rack in the roasting pan.
From goodcook.com


ROASTED HERB-STUFFED PORK LOIN - PLAIN.RECIPES
Place roast on a greased rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. Brush roast with remaining mustard mixture and sprinkle with remaining herbs. Bake 20-25 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
From plain.recipes


HERB-ROASTED PORK LOIN RECIPE | SOUTHERN LIVING
Preheat oven to 400°. Cook pork in hot oil in a large skillet over medium-high heat 2 minutes on each side or until browned. Lightly grease a wire rack with cooking spray. Place pork on rack in a roasting pan. Bake at 400° for 35 to 45 minutes or until a meat thermometer inserted into thickest portion registers 135°.
From southernliving.com


HERB ROASTED PORK TENDERLOIN RECIPE - BUDGET BYTES
2019-10-27 Preheat the oven to 400ºF. Mince the garlic. Add the dried basil, thyme, and rosemary to a small dish. Use your hands to crush the dried rosemary slightly. Add the garlic, olive oil, salt, and some freshly cracked black pepper to the bowl and stir to combine. Place the pork tenderloin on a baking sheet or baking dish.
From budgetbytes.com


HERB ROASTED PORK LOIN | REYNOLDS BRANDS
Step 1. COMBINE balsamic vinegar, ¼ cup olive oil, honey, minced garlic, rosemary, salt and pepper in a gallon size slider-top plastic storage bag; gently squeeze bag to blend ingredients. Place bag in a rectangular dish and add pork tenderloins to …
From reynoldsbrands.com


HERB-STUFFED PORK LOIN (EASY RECIPE) - HOW TO FEED A LOON
2021-05-23 Cover with plastic wrap, and pound with the side of a meat tenderizer until the roast is between ¼" to ½" thick. Combine the brown sugar and 1 tablespoon salt in a bowl and then sprinkle all over the roast. Transfer to a large zipper-lock bag, seal, and refrigerate for at least 1 hour, or up to 24 hours.
From howtofeedaloon.com


10 BEST PORK LOIN STUFFED WITH STUFFING RECIPES - YUMMLY
2022-04-27 Roast Pork Loin stuffed with Sage and Walnut Pesto wrapped in Bacon Kitchen Simmer. toasted walnuts, bacon, seasoning salt, pesto, sage leaves, olive oil and 2 more.
From yummly.com


HERB-STUFFED PORK LOIN - SOUTHERN KITCHEN
2021-07-22 Heat the oven to 350 degrees. In the bowl of a food processor, combine the olive oil, parsley, rosemary and garlic. Process until the herbs have broken down and the mixture resembles a loose paste. Transfer to a large bowl and stir in the bread crumbs and cheese. Add more oil, if needed, to create the texture of wet sand.
From southernkitchen.com


HERB CRUSTED PORK TENDERLOIN - SPEND WITH PENNIES
2021-01-23 Preheat oven to 400° F. Line a baking sheet with foil. Combine Dijon mustard, 1 tablespoon olive oil, and soy sauce in a small bowl. Brush over the pork. Combine fresh herbs, salt, and pepper in a small bowl. Sprinkle over the pork (or roll the pork in the mixture).
From spendwithpennies.com


HERB-STUFFED PORK LOIN: THE RECIPE TO MAKE A DELICIOUS MEAL
Step 16. Transfer the meat to a gallon-size zipper-lock bag, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove the roast from the fridge, and place it cut side up on cutting board. Spread Parmesan mixture evenly over the surface of the roast, leaving around a 1/2-inch border on all sides.
From cookist.com


HERB STUFFED PORK LOIN | MRFOOD.COM
2017-08-20 In a small bowl, combine oil, sage, thyme, garlic, onion powder, salt, and pepper; mix well. Rub herb mixture over entire pork. Place stuffing down center of pork, packing lightly. Bake 60 to 70 minutes, or until pork reaches internal temperature of 145 degrees F.
From mrfood.com


HERB STUFFED PORK LOIN ROAST - ALL INFORMATION ABOUT HEALTHY …
Place roast over drip pan and grill, covered, over indirect medium heat or bake, uncovered, at 350° for 1 hour. Brush remaining mustard mixture over roast; sprinkle with remaining herb mixture. Grill or bake until a thermometer reads 160°, 20-25 minutes longer. Let stand for 10 minutes before slicing.
From therecipes.info


PORK LOIN & HERBY STUFFING | PORK RECIPES | JAMIE OLIVER RECIPES
Preheat the oven to 200ºC/400ºF/gas 6. Score the pork skin with a sharp knife at 1cm intervals, and roughly 1cm deep. Pick the rosemary leaves into a pestle and mortar, add the fennel seeds and 1 tablespoon of sea salt, then bash to a dry paste. Massage into the score marks on the pork. Slice up the bread, and toast until golden.
From jamieoliver.com


HERB CRUSTED PORK LOIN RECIPE - DINNER, THEN DESSERT
2021-12-16 Season the pork loin with olive oil, garlic, salt, pepper, basil, oregano, and rosemary. Place pork into a 9×13 baking dish and let pork rest for 30 minutes before cooking. Preheat oven to 475 degrees. Cook the pork for 20 minutes then reduce the heat to 425 degrees and cook for 30-35 minutes (temperature should be 145 degrees).
From dinnerthendessert.com


PORCHETTA (ITALIAN STUFFED PORK LOIN) - BARBECUBIBLE.COM
Porchetta (Italian Garlic and Herb Stuffed Pork Loin) Recipe Notes. Yield: Serves 6; Equipment: Your basic kitchen gear, including a food processor, roasting pan, an instant-read thermometer, and 4 pieces of butcher’s string each about 15 inches long; Ingredients. For the herb paste and pork roast: 4 cloves garlic, peeled and coarsely chopped 1/4 cup packed …
From barbecuebible.com


STUFFED PORK LION WITH HERBED GOAT CHEESE - FED AND FIT
2018-12-13 In a small bowl, combine the goat cheese, 2 tablespoons fresh chopped parsley, 1 teaspoon fresh chopped thyme, 1 teaspoon fresh chopped rosemary, and lemon zest. Stir until well-combined, then spread over the pork loin. Fold the pork loin back up, then tie with kitchen twine at 1-inch intervals.
From fedandfit.com


ROASTED PORK LOIN WITH HERB STUFFING - COUNTY MAMA COOKING
2022-03-14 Take the mustard and garlic and mix together in a small bowl. Spread ¾ of the mustard mix over the pork loin. Keep the little ¼ you have left in the bowl and set aside. Take 1 teaspoon of the black pepper and 1 teaspoon of the salt and sprinkle over the top of the mustard mix. Mix all the fresh herbs after they’ve been chopped then scatter ...
From countymamacooking.com


HERB STUFFED ROAST PORK RECIPE | DELICIOUS. MAGAZINE
In a bowl, mix together the sage, thyme, garlic, biscuits, and season well. Unroll the pork, turn over and spread the herb mixture all over the meat side. Reshape the joint and tie with string at 2cm intervals. Weigh to calculate the cooking time (see p80; a 1.4kg joint with about 100g herb filling should take 1¾ hours), then rub 3 tsp salt ...
From deliciousmagazine.co.uk


STUFFED PORK LOIN ROAST - IMMACULATE BITES
2021-03-15 In a large skillet over medium heat, sauté bacon until brown and crisp, this may take about 6-7 minutes. If the bacon fat is more than 2 tablespoons, reserve the extra for later use. Add mushrooms, salt, and pepper to taste; cook until the mushrooms are soft, about 4-5 minutes more minutes. Remove and set aside.
From africanbites.com


BEST HERB ROASTED PORK TENDERLOIN RECIPE - THE PIONEER WOMAN
2021-10-21 Preheat oven to 425. Season pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork. Place the pork on a rack or in a large skillet and roast in the oven for 12 to 15 minutes (or until no longer pink).
From thepioneerwoman.com


STUFFED PORK LOIN RECIPE - GREAT BRITISH CHEFS
10g of salt. 20g of olive oil. 5g of salt. 2. Set the steam oven to 150°C at 60% steam. 3. Butterfly the pork loin and season with salt. Spread the herb stuffing all over the pork loin and roll up like a Swiss roll. Tie neatly with butchers' string to hold in place.
From greatbritishchefs.com


GARLIC AND HERB PORK LOIN - THERESCIPES.INFO
https://www.thespruceeats.com › garlic-and-herb-crusted-pork-loin-roast-3059504. All information about healthy recipes and cooking tips
From therecipes.info


HERB-STUFFED PORK LOIN - SPARKLE MARKETS RECIPE ARCHIVE
2018-01-23 1/2 tsp. salt, divided. 1 Tbsp. olive oil. Instructions. Preheat oven to 350º. Starting about a third in from one side, make a lengthwise slit down the roast to within 1/2-inch of the bottom. Turn roast over and make another lengthwise slit starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap.
From recipearchive.sparklemarkets.com


ROASTED HERB STUFFED PORK LOIN - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Roasted Herb Stuffed Pork Loin are provided here for you to discover and enjoy ... Crab Stuffed Mushroom Caps Recipes Easy Easy Stuffed Mushrooms Air Fryer Easy Mushroom Tart Recipe Easy Mushroom Galette Easy Mushroom Appetizers Ideas Dessert Recipes. Greek Dessert Bougatsa Nutella Dessert Recipes No …
From recipeshappy.com


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