Roasted Pork Tenderloin Broccoli Atkins Recipes

ROASTED PORK TENDERLOIN

Roasted Pork Tenderloin image

Provided by Food Network

Time 1h35m

Yield 6 servings

Number Of Ingredients 29

Ingredients

3 pork tenderloins (about 1 1/2 pounds)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
Bourbon Glaze, recipe follows
Braised Red Cabbage, recipes follows
1 tablespoon olive oil
2 shallots, chopped
2 cloves garlic, chopped
2 cups brown sugar
3/4 cup balsamic vinegar
1/2 cup red wine
1/2 cup apple cider
2 teaspoons green peppercorns* (See Cook's Note)
1 bay leaf
1 cup seeded and chopped plum tomatoes
1/2 cup chopped red bell pepper
5 sprigs Italian parsley
3 tablespoons soy sauce
1 1/2 ounces bourbon
1 tablespoon olive oil
3 large onions, thinly sliced (about 2 pounds)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1 small red cabbage, thinly sliced (about 1 pound)
1/4 cup apple cider
1/4 cup brown sugar
1/4 cup red wine vinegar

Steps:

Preheat the oven to 400 degrees F.
Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.

ROASTED PORK TENDERLOIN

Roasted Pork Tenderloin image

Easy and yummy pork tenderloin, melts in your mouth. You may use more or less sage according to your taste.

Provided by WUNNIE

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 3h10m

Yield 6

Number Of Ingredients 7

Ingredients

2 pounds pork tenderloin
½ teaspoon ground sage
garlic salt to taste
1 (32 ounce) jar sauerkraut, drained
½ apple
½ onion
⅓ cup brown sugar

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).

Nutrition Facts : Calories 199.1 calories, Carbohydrate 16.5 g, Cholesterol 65.3 mg, Fat 3.8 g, Fiber 4.4 g, Protein 24.8 g, SaturatedFat 1.3 g, Sodium 1063.2 mg, Sugar 11.7 g

ROASTED PORK TENDERLOIN & BROCCOLI (ATKINS)

Roasted Pork Tenderloin & Broccoli (Atkins) image

Make and share this Roasted Pork Tenderloin & Broccoli (Atkins) recipe from Food.com.

Provided by Michelle Rogers

Categories Very Low Carbs

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 (1 lb) pork tenderloin
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
2 garlic cloves, chopped
1 tablespoon minced fresh sage
1/2 cup low sodium chicken broth
2 tablespoons cold unsalted butter, cut into cubes
1 large head broccoli, broken into florets
1 small shallot, finely chopped
2 tablespoons white wine
1 tablespoon lemon juice, divided
1/4 cup unsalted butter, cut into small pieces
salt
white pepper

Steps:

1. Heat oven to 450°F Pat tenderloins dry with paper towels. Combine oil, salt, pepper, garlic and sage in a small bowl; rub paste over tenderloins and set them in a shallow roasting pan. Roast until done to taste, about 20 minutes for medium (an instant-read thermometer inserted into the center of the loin will register 145° F). Transfer to cutting board and let stand while you prepare the sauce.
2. Set pan over medium-high heat on stovetop. Add broth; cook and stir, scraping up brown bits from bottom of pan, until sauce has been reduced by half, about 10 minutes. Turn off heat; add butter and swirl pan to melt. Slice tenderloin and serve with sauce.
Part 2.
1. Cook florets in a large pot of lightly salted water 5-7 minutes, until tender. Drain; return to pot to keep warm while you prepare sauce.
2. Place shallots, wine and 1 tablespoon lemon juice in a small saucepan over medium heat. Simmer until reduced to 1 tablespoon. Reduce heat to very low; stir in a few small pieces of butter, swirling with a wire whisk until mostly melted.
3. Gradually add the remaining butter, whisking constantly until sauce is smooth. Season with salt, white pepper and remaining lemon juice to taste.
4. Do not allow sauce to boil. Pour sauce over broccoli.

Nutrition Facts : Calories 350.5, Fat 19.7, SaturatedFat 9.5, Cholesterol 128.8, Sodium 508.1, Carbohydrate 8.5, Fiber 2.9, Sugar 1.9, Protein 34.8

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