ROASTED PORK TENDERLOINS AND VEGETABLES
A savory and satisfying meal for six, and you'll be surprised at how simple it is!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Place corn in large bowl of warm water to partially thaw. In ungreased 15x10x1-inch pan, arrange sweet potatoes and onion around sides.
- In 1-quart saucepan, mix glaze ingredients. Cook over low heat, stirring constantly, until melted and smooth. Brush about half of glaze over vegetables. Roast uncovered 25 minutes.
- Remove vegetables from oven. Turn vegetables in pan. Remove corn from water; place in pan with vegetables. Place pork tenderloins in center of pan. Brush pork and all vegetables with remaining glaze.
- Return to oven; roast uncovered 25 to 30 minutes longer or until vegetables are tender, and pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Slice pork. Arrange pork and vegetables on platter. Garnish with Italian parsley.
Nutrition Facts : Calories 420, Carbohydrate 54 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 5 g, Protein 29 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 28 g, TransFat 0 g
ROAST PORK TENDERLOIN WITH ROASTED VEGETABLES
How to roast pork tenderloin recipe with time for how long to bake. Herb and garlic rub and harvest vegetables - onion, carrots, potatoes, eggplant mushrooms.
Provided by Steve Cylka
Categories Main Course
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Spread roasted vegetables evenly across the bottom of a roasting pan. Drizzle oil all over the vegetables.
- Roast vegetables for 30-35 minutes or until the vegetables are just starting to get tender.
- Trim the pork tenderloin of any excess fat and membrane.
- Make the seasoning rub by mixing together the minced garlic, salt, black pepper, oregano and paprika. Rub all over the pork tenderloin.
- Move the vegetables in the middle to make room to place the pork tenderloin. Lay the pork tenderloin in the cleared out area, making sure that the pork tenderloin are not touching each other.
- Place back into the oven and roast until the pork tenderloin is cooked and reaches an internal temperature of 145F, about 25 minutes.
- If desired, garnish with minced fresh parsley.
- Serve.
Nutrition Facts : Calories 440 kcal, Carbohydrate 39 g, Protein 43 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 1309 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving
ROASTED PORK TENDERLOIN AND VEGETABLES
There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. -Diane Martin, Brown Deer, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
ROASTED PORK TENDERLOIN AND VEGETABLES
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F. In a 9 x 13-inch pan, place the pork tenderloin and sprinkle evenly with the seasoned salt. Arrange all of the vegetables around the pork, then dot everything with the butter and sprinkle with the Italian seasoning.
- Roast, uncovered for 35 minutes so everything browns nicely.
- Then cover the pan with foil and roast another 10 to 15 minutes longer until pork is cooked to at least 145 F and the vegetables are tender.
Nutrition Facts : Calories 376 kcal, Carbohydrate 36 g, Cholesterol 98 mg, Fiber 5 g, Protein 34 g, SaturatedFat 5 g, Sodium 296 mg, Sugar 5 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
ROASTED PORK TENDERLOIN WITH VEGETABLES
Roast pork tenderloin and vegetables together in the same pan for an easy one-dish dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Rub oil over pork; sprinkle with garlic-pepper blend. In ungreased 15x10x1-inch pan, place pork. Insert ovenproof meat thermometer horizontally into center of thickest part of pork.
- Cut potatoes and zucchini in half lengthwise. Arrange potatoes, zucchini and onions around pork. Drizzle butter over vegetables; sprinkle with thyme and salt.
- Roast uncovered 30 to 40 minutes or until thermometer reads 160°F. Cut pork into thin slices. Serve with vegetables.
Nutrition Facts : Calories 320, Carbohydrate 21 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 0 g
ROASTED PORK TENDERLOIN WITH VEGETABLES
Roasted Pork Tenderloin and Vegetables is slow cooked in a dutch oven or covered roasting pan. It combines browned pork tenderloin with onions, potatoes, carrots, fire roasted tomatoes and a perfect blend of common pantry spices in a super easy gravy that almost prepares itself. It cooks up so tender in a little over an hour....
Provided by Beth Pierce
Categories Pork
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Heat olive oil in dutch oven or skillet over medium; brown pork tenderloin on all sides. Remove from skillet and set aside. Add onion and cook for 2-3 minutes. Add 1 cup chicken broth and stir to remove brown bits from the bottom of the pan.
- 2. If using covered roasting pan transfer liquid and onions now.
- 3. Add potatoes, carrots, fire roasted tomatoes, Worcestershire Sauce, oregano, basil, onion powder and garlic powder. Stir to coat vegetables. Place roast on top of vegetables, cover and bake for 325 degrees for 1 hour or just until vegetables are tender. Remove pork tenderloin to cutting board. Remove vegetables to bowl. Whisk together 1/4 cup chicken broth and cornstarch. Place cooked broth from roasting pan in large saucepan over low heat (this can also be done right in the dutch oven) whisk in cornstarch mixture; continue whisking and cooking until slightly thickened. Cut roast and add it and the vegetables to the gravy. Stir gently to combine and simmer over low just until warmed.
- 4. NOTES If you like your pork tenderloin a little less done remove it about 20-30 minutes early and wrap in a loose tent foil. Place the rest of the vegetables, broth and tomatoes back in the oven and finish cooking until fork tender. Once the vegetables are done remove them from the pan, make the gravy, slice the pork tenderloin and add it and the vegetables back to the pan.
BEEF TENDERLOIN WITH ROASTED VEGETABLES
I appreciate this recipe because it includes a side dish of roasted potatoes, brussels sprouts and carrots, giving me one less dish to think about! -Janet Tucker, Bellevue, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade., Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir., Drain tenderloin, discarding marinade; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.
Nutrition Facts : Calories 283 calories, Fat 8g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 627mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
PORK TENDERLOIN WITH ROASTED FALL VEGETABLES
This roasted dinner is easy enough for any weeknight but special enough for a heart weekend supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Heat broiler. On a cutting board, sprinkle a generous pinch of salt over garlic and drag the blade of a knife at an angle across mixture until a paste forms. Transfer garlic paste to a small bowl and whisk in 2 teaspoons oil. Place pork on a broilerproof rimmed baking sheet. Rub all over with garlic oil and season with salt and pepper. Broil until browned, about 10 minutes, flipping once. On another rimmed baking sheet, toss together brussels sprouts, parsnips, onions, thyme, and 2 tablespoons oil; season with salt and pepper.
- Reduce heat to 450 degrees, with racks in upper and lower thirds. Roast vegetables on bottom rack and pork on top rack, about 10 minutes (a thermometer should read 145 degrees when inserted in center of pork). Remove pork from oven, transfer to a cutting board, and tent with foil. Transfer vegetables to top rack and roast until tender and browned in spots, 15 minutes. Remove from oven; toss with lemon juice. Refrigerate half of 1 tenderloin for another use. Thinly slice remaining pork; serve with vegetables.
Nutrition Facts : Calories 340 g, Fat 12 g, Fiber 14 g, Protein 15 g, SaturatedFat 3 g
ROASTED PORK TENDERLOIN AND VEGETABLE MEDLEY
This is a very easy to assemble meal. It is fast enough to make for a week night meal but elegant enough for company. The roasted peppers and onions are so sweet and tempting even to a vegetable hater!
Provided by Irmgard
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Line two baking sheets with aluminum foil.
- Place the vegetables on one of the sheets, drizzle with the olive oil and season with half of the salt and pepper.
- Arrange the pork tenderloins on the second sheet, tucking the tapered ends underneath.
- Combine the remaining ingredients and brush over the meat.
- Roast both the meat and vegetables in a 450 degree F oven until the juices run clear when the pork is pierced and just a hint of pink remains, about 25 minutes.
- Broil until the pork is golden and glazed and the vegetables are browned around the edges, about 4 minutes.
Nutrition Facts : Calories 401.4, Fat 16.7, SaturatedFat 4.2, Cholesterol 112.3, Sodium 480.7, Carbohydrate 26.1, Fiber 4.1, Sugar 14.4, Protein 38
HEARTY ROASTED PORK LOIN & VEGETABLES RECIPE BY TASTY
Here's what you need: pork loin, olive oil, kosher salt, McCormick® Hearty Spice Blend, brussels sprouts, butternut squash, large red onion
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 1h20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F (220°C).
- Using a sharp knife, score the fat cap of the pork loin in a crosshatch pattern. Do not cut through to the meat.
- Using your hands, rub 2 tablespoon olive oil all over the pork. Liberally season all over with 1 tablespoon salt, plus more as needed. Rub 2 tablespoons of the McCormick® Savoury Spice Blend all over the pork.
- Transfer the pork to a 9 x 13-inch (22 x 33 cm) baking sheet. Roast for 10 minutes, until the fat is beginning to render and brown.
- Meanwhile in a large bowl add the Brussels sprouts, butternut squash, and red onion, 2 tablespoons olive oil, and 1 tablespoon McCormick® Savoury Spice Blend and toss to coat.
- Remove the pork from the oven. Reduce the oven temperature to 375°F (190°C).
- Evenly spread the vegetables on the baking sheet, turning the Brussels sprouts cut-side down. Clear a space in the center of the pan, then return the pork to the pan. It is okay if some of the vegetables are underneath the pork.
- Return to the oven and cook for 35-50 minutes, depending on the size of the pork loin, until the internal temperature reaches 165°F (75°C).
- Remove from the oven and let rest for 10-15 minutes before carving the pork and serving with the vegetables.
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 20 grams, Fat 20 grams, Fiber 4 grams, Protein 25 grams, Sugar 4 grams
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- Heat olive oil in dutch oven or skillet over medium; brown pork tenderloin on all sides. Remove from skillet and set aside. Add onion and cook for 2-3 minutes. Add 1 cup chicken broth and stir to remove brown bits from the bottom of the pan.
- Add potatoes, carrots, fire roasted tomatoes, Worcestershire Sauce, oregano, basil, onion powder and garlic powder. Stir to coat vegetables. Place roast on top of vegetables, cover and bake for 325 degrees for 1 hour or just until vegetables are tender. Remove pork tenderloin to cutting board. Remove vegetables to bowl. Whisk together 1/4 cup chicken broth and cornstarch. Place cooked broth from roasting pan in large saucepan over low heat (this can also be done right in the dutch oven) whisk in cornstarch mixture; continue whisking and cooking until slightly thickened. Cut roast and add it and the vegetables to the gravy. Stir gently to combine and simmer over low just until warmed.
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