Rosemary Lemon Pepper Pork Tenderloin With Creamy Lemon Parmigiano Dressed Green And Garlic Croutons Recipes

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LEMON-ROSEMARY PORK TENDERLOIN



Lemon-Rosemary Pork Tenderloin image

This tender pork is seasoned with a wonderful herb and lemon rub I created. Even my husband, who is a chef, thinks this dish is special enough for company. -Carol Birkemeier, Nashville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 medium onion, finely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon grated lemon zest
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)

Steps:

  • In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.

Nutrition Facts : Calories 176 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

PORK TENDERLOIN WITH ROSEMARY



Pork Tenderloin with Rosemary image

Bake pork tenderloin with rosemary, garlic and pepper for an elegant dinner. Ready in 35 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 3

Number Of Ingredients 6

Cooking spray for greasing pan
1 clove garlic
1/4 teaspoon salt
1/8 teaspoon pepper
1 pork tenderloin (about 3/4 lb)
1 1/2 teaspoons finely chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed

Steps:

  • Heat the oven to 425°F. Spray an 8-inch square or 11x7-inch pan with the cooking spray.
  • Peel and crush the garlic in a garlic press. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub the rosemary and garlic on all sides of pork. Place pork in the pan.
  • Bake uncovered 20 to 30 minutes or until pork has a slight blush of pink in the center and a meat thermometer inserted in the center reads 160°F. Cut pork crosswise into thin slices.

Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 0 g, TransFat 0 g

ROSEMARY LEMON-PEPPER PORK TENDERLOIN WITH CREAMY LEMON-PARMIGIANO DRESSED GREEN AND GARLIC CROUTONS



Rosemary Lemon-Pepper Pork Tenderloin with Creamy Lemon-Parmigiano Dressed Green and Garlic Croutons image

Categories     Bread     Cookies     Salad     Garlic     Pork     Roast     Lemon     Rosemary

Yield 4 servings

Number Of Ingredients 11

2 1/4 pounds pork tenderloins (1 package with 2 tenderloins)
Zest and juice of 2 lemons
1/2 tablespoon coarsely ground black pepper, plus some for seasoning
4 garlic cloves, chopped
2 sprigs fresh rosemary, leaves stripped and finely chopped
7 tablespoons extra-virgin olive oil (EVOO)
Coarse salt
3 thick slices country-style bread, cut into 1-inch cubes
3 heaping tablespoons mayonnaise
1/2 cup grated Parmigiano-Reggiano (a few handfuls)
2 large romaine lettuce hearts, chopped, or 8 to 10 cups mixed greens

Steps:

  • Preheat the oven to 500°F.
  • Trim the silver skin or connective tissue off the tenderloins with a very sharp thin knife.
  • Place the tenderloins on a rimmed nonstick cookie sheet. In a bowl, mix together all of the lemon zest, the juice of 1 lemon, the coarse ground black pepper, 3 cloves of the chopped garlic, the rosemary, 2 tablespoons of the EVOO, and some salt. Thoroughly coat the tenderloins in the rosemary-lemon-pepper mixture, rubbing it into the meat. Roast in the hot oven for about 20 to 22 minutes. Once roasted, remove from the oven to a cutting board to rest for a few minutes, loosely tented with aluminum foil.
  • To make the croutons, preheat a medium skillet over medium-high heat with 2 tablespoons of the EVOO and add the cubed bread; toss to coat in the oil. Add the remaining 1 clove of chopped garlic, salt, and pepper and toast the bread cubes, stirring frequently, until golden brown, about 4 to 5 minutes. Remove from the heat and reserve.
  • While the croutons are toasting, in a bowl, combine the mayo and the juice of the remaining lemon. Whisk in 3 tablespoons of EVOO, season with pepper, and stir in the grated cheese.
  • Once the pork is out of the oven and resting, put the salad together. In a salad bowl, combine the homemade garlic croutons with the greens. Pour the dressing over the salad and toss to coat. Thinly slice the rested pork tenderloin and serve alongside the salad.

CREAMY, LEMONY, PEPPER-PARMESAN DRESSING ON ROMAINE LETTUCE SALAD



Creamy, Lemony, Pepper-Parmesan Dressing on Romaine Lettuce Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

3 heaping tablespoons mayonnaise
1 lemon, zested and juiced
1 teaspoon coarse pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
Pinch salt
3 hearts romaine lettuce, chopped

Steps:

  • Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
  • Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.

LEMON ROSEMARY PORK TENDERLOIN



Lemon Rosemary Pork Tenderloin image

Make and share this Lemon Rosemary Pork Tenderloin recipe from Food.com.

Provided by Marie

Categories     Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 small onion, finely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1 teaspoon grated lemon peel
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pork tenderloin (1 lb each)

Steps:

  • Combine first nine ingredients and rub over tenderloins.
  • Place in a shallow roasting pan.
  • Bake uncovered at 400° for 45 minutes or until a meat thermometer reads 160°.
  • Cover with foil and let sit 10 minutes before slicing and serving.

Nutrition Facts : Calories 70.5, Fat 6.8, SaturatedFat 0.9, Sodium 291.7, Carbohydrate 2.7, Fiber 0.5, Sugar 0.9, Protein 0.3

LEMON-GARLIC PORK TENDERLOIN



Lemon-Garlic Pork Tenderloin image

I enjoy grilling, so I worked hard to develop marinades and sauces to accompany the meats. This blend of tangy lemon and savory garlic mixes perfectly with pork.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons canola oil
1-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
3 garlic cloves, minced
1-1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 pork tenderloin (3/4 pound)

Steps:

  • In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts :

CREAMY LEMONY PEPPER PARMESAN DRESSING OVER ROMAINE



Creamy Lemony Pepper Parmesan Dressing over Romaine image

This was recommended to me by MTDavids-it's so good I'm passing it along to you! From Rachael Ray on 30 Minute Meals. New England, Mid Atlantic regions, Italy.

Provided by Sharon123

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons mayonnaise, heaping
1 lemon, juice and zest of
1 teaspoon coarse black pepper
3 tablespoons extra virgin olive oil
1/2 cup parmesan cheese, grated
1 pinch salt
3 romaine lettuce hearts, chopped

Steps:

  • To make the dressing:.
  • Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. Add pepper and whisk the dressing and pour in the extra-virgin olive oil slowly while you whisk. Once the oil is combined with the the lemon juice and the mayonnaise, switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
  • Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing, and serve. Enjoy!

CREAMY LEMON-PARMESAN SALAD DRESSING



Creamy Lemon-Parmesan Salad Dressing image

Years ago in Florida, I came across an Italian restaurant with a delightful salad dressing. I've never been able to find a substitute so I tried to replicate the dressing. For best results, use homemade mayonnaise. Serve with salad greens.

Provided by thedailygourmet

Categories     Salad Dressings

Time 5m

Yield 10

Number Of Ingredients 8

¼ cup homemade mayonnaise
3 tablespoons olive oil
2 tablespoons lemon juice
1 ½ ounces freshly grated Parmesan cheese
1 tablespoon milk
2 teaspoons lemon zest
½ teaspoon freshly ground black pepper
¼ teaspoon salt

Steps:

  • Combine mayonnaise, olive oil, lemon juice, Parmesan cheese, milk, lemon zest, pepper, and salt in a glass mason jar. Secure lid and shake until dressing is well combined. Store in the refrigerator.

Nutrition Facts : Calories 80.1 calories, Carbohydrate 0.6 g, Cholesterol 5.9 mg, Fat 7.7 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 162.5 mg

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