ROASTED PORK TENDERLOIN WITH SAGE CORN BREAD CRUST
Steps:
- Preheat oven to 425°F.
- Pat pork dry and sprinkle with salt and pepper.
- Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan.
- Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Remove pan from heat and stir in crumbs, sage, and salt and pepper to taste.
- Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs. Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, 20 to 25 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160°F).
ROASTED PORK LOIN WITH SAUSAGE, CORNBREAD STUFFING
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large skillet over medium-high heat, add 2 tablespoons of oil and the onions. Saute until the onions are translucent. In the same skillet, add the sausage meat and cook until all the sausage has changed color and is cooked, about 5 minutes. Add the cornbread and fresh herbs and continue to cook for another 3 to 4 minutes. Remove from heat and allow to rest until cool.
- When cool add the whipped egg whites, heavy cream and melted butter and stir to combine. Adjust the seasoning with salt and pepper, to taste.
- Make a cut 1/4-inch from the top of the loin down the full length and roll the pork cutting at the same time, this will give you a flat piece of meat ( if you were to roll it back up it would look like it did before you cut it). Evenly spread the stuffing over the flattened pork loin and then re-roll it back to the original form.
- Tie together with butcher's twine, so the loin is tied every 1 to 2 inches. Refrigerate for about 1 hour to rest and firm up a bit.
- Preheat the oven to 400 degrees F. Using a large skillet over high heat, add the remaining 2 tablespoons of grapeseed oil and sear the whole pork loin until golden brown all over, then transfer the pan to the oven and bake for 15 to 17 minutes. Reduce the heat to 350 degrees F.
- Check the pork temperature after 10 minutes, as some ovens cook faster than others, and we don't want the meat to overcook. The loin should be removed from the oven when it reaches an internal temperature of 135 degrees F on an instant-read thermometer. Transfer the loin to a cutting board and cover with aluminum foil, to rest for 5 minutes. It will continue to cook and reach an internal temperature of 145 degrees F. Slice the pork and arrange on a serving platter to serve.
ROASTED PORK TENDERLOIN
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.
SAGE AND GARLIC CRUSTED PORK TENDERLOIN
Make and share this Sage and Garlic Crusted Pork Tenderloin recipe from Food.com.
Provided by AmandaInOz
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Stir together garlic, sage, salt, pepper and olive oil in a small bowl.
- Rub mixture all over pork.
- Heat a heavy pan over medium-high heat. Add the vegetable oil. Add pork and brown on all sides, about 4 minutes.
- Transfer to oven. Roast pork, turning occasionally, until a thermometer registers 145 to 150, about 20 minutes.
- Transfer to a cutting board. Tent with foil and let rest 10 minutes before slicing.
Nutrition Facts : Calories 234.2, Fat 11.8, SaturatedFat 2.6, Cholesterol 92.1, Sodium 800.8, Carbohydrate 0.9, Fiber 0.3, Protein 29.4
SAGE-AND-GARLIC-CRUSTED PORK TENDERLOIN
This roast pork has the depth of a slow-simmering supper but doesn't take long to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork.
- Heat a large, heavy saute pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes.
- Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.
PARSLEY AND PARMESAN CRUSTED PORK TENDERLOIN
An easy way to dress up pork for your family or for guests! Serve with egg noodles or rice.
Provided by Leanne Cooke
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
- Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside.
- Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
- Sprinkle the bread crumb mixture over the mustard coating.
- Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Allow pork to rest for 5 minutes before slicing.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.3 g, Cholesterol 79.4 mg, Fat 6.8 g, Fiber 1 g, Protein 31 g, SaturatedFat 2.7 g, Sodium 928.5 mg, Sugar 1 g
PORK TENDERLOIN WITH GOLDEN CRISPY CRUST
From an AP article by Jim Romanoff with recipe by J M Hirsch, as published in Herald-Tribune February 2008. "This recipe for pork tenderloin in a golden, herbed crust is loosely inspired by a classic Japanese preparation of breaded, deep-fried pork chops called tonkatsu." Posted here for safekeeping.
Provided by johannewallace
Categories Pork
Time 50m
Yield 1/4 pound each, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Lightly oil a wire rack or coat with nonstick cooking spray. Set in a baking sheet.
- Combine the bread crumbs, garlic, parsley, rosemary, thyme, oil, salt and pepper. Use paper towels to pat dry the pork tenderloin.
- On a piece of plastic wrap, spread the crumb mixture in a strip as long as the tenderloin. Coat the tenderloin with the mustard. Roll the tenderloin in the crumbs so they stick to the mustard.
- Place tenderloin on the prepared rack. Roast until the crust is golden, the tenderloin is barely pink in the center and the internal temperature is 155F, 35-45 minutes.
- Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 273.4, Fat 10.9, SaturatedFat 2.9, Cholesterol 74.8, Sodium 434.7, Carbohydrate 16.1, Fiber 1.4, Sugar 1.5, Protein 26.5
BREADED PORK ROAST
"It's become a tradition to serve this on New Year's Day because everyone likes it so much. I'm really flattered that my mom asked me how to make it!" writes Jenny Witcraft of Cleveland, Ohio.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Press garlic onto the roast. In a shallow pan, combine the bread crumbs, cheese and sage. Gently roll roast in crumb mixture until coated. Place fat side up on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10-15 minutes before slicing. ,
Nutrition Facts : Calories 152 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 61mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
ROASTED PORK TENDERLOIN WITH SAGE CORN BREAD CRUST
.
Provided by Allrecipes Member
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Pat pork dry and sprinkle with salt and pepper.
- Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan.
- Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Remove pan from heat and stir in crumbs, sage, and salt and pepper to taste.
- Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs. Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 155 degrees F, 20 to 25 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160 degrees F).
- Makes 4 servings.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 10 g, Cholesterol 64.3 mg, Fat 10.6 g, Fiber 0.8 g, Protein 19.1 g, SaturatedFat 3.7 g, Sodium 1511.2 mg, Sugar 1.2 g
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