ROSEMARY PORK TENDERLOIN
Provided by Claire Robinson
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
- Preheat oven to 375 degrees F.
- Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
- Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!
ROSEMARY-MAPLE PORK TENERLOIN
Recipe that I picked up from the grocery store. I haven't tried it but looks like a good weeknight meal.
Provided by KellyMac6
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat large saute pan on medium high 2-3 minutes.
- Chip shallot.
- Season pork with salt and pepper.
- Place oil in pan, then add pork; cook 4-5 minutes turning occcsionally, or until well browned.
- Remove pork from pan; cover to keep warm.
- Remove pan from heat and add Marsala. Stir in mushrooms and shallots; stir 2-3 minutes or until wine has completely evaporated.
- Stir in beef stock, syrup, and whole rosemary sprigs.
- Return pork to pan; cover and cook 10-12 minutes, turning pork occasionally, or until pork is 155 degrees.
- Remove pork from pan and let stand 5-10 minutes before slicing.
- Continue to cook the sauce 4-5 minutes or until thickened.
- Slice pork and top with mushroom sauce before serving.
Nutrition Facts : Calories 461.6, Fat 11.9, SaturatedFat 2.2, Cholesterol 82.1, Sodium 638.6, Carbohydrate 33.2, Fiber 0.8, Sugar 26.4, Protein 28.8
MAPLE GLAZED PORK & ROASTED VEGGIES RECIPE BY TASTY
Here's what you need: brussels sprouts, carrots, olive oil, sea salt, black pepper, pork tenderloin, sea salt, black pepper, fresh rosemary, olive oil, balsamic vinegar, maple syrup
Provided by Mel Boyajian
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375˚F (190˚C).
- Place Brussels sprouts and baby carrots separately on a foil-lined baking sheet with room in the center for the pork.
- Drizzle with olive oil. Sprinkle with sea salt and pepper. Mix to combine.
- Place pork in center of baking sheet. Sprinkle with sea salt and pepper. Rub to combine and add the rosemary sprigs on top of the pork.
- Bake in oven for 40 minutes, or until internal temperature of the pork reaches 145˚F (63˚C).
- Let pork rest 5-10 minutes.
- While pork is resting, mix olive oil, balsamic vinegar, and maple syrup in a small saucepan.
- Cook on medium heat until sauce thickens and reduces by ⅓, about 3-4 minutes.
- Immediately spoon reduced sauce on the pork.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 25 grams, Fat 15 grams, Fiber 5 grams, Protein 32 grams, Sugar 14 grams
PORK TENDERLOIN WITH ROSEMARY
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
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
CLAIRE ROBINSON'S ROSEMARY PORK TENDERLOIN
Saw this on Five Ingredients or Less on Food Network. This took her no time to make, is relatively inexpensive, and looked super yummy! Posting for safe-keeping.
Provided by Virginia Cherry Blo
Categories Pork
Time 1h30m
Yield 2 tenderloins, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic.
- Take a 1 gallon bag and empty marinade inches Add pork tenderloins, seal bag, and mix around until covered. Marinate in the refrigerator for 1 hour.
- Preheat oven to 375 degrees F.
- Place the rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the tenderloins from the bag and top each with 2 slices of maple bacon. Tie three pieces of kitchen twine around each of the tenderloins and bacon and place into your roasting pan.
- Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer registers 160F when inserted into the tenderloin.
- Remove from oven and let sit for 5 to 10 minutes on a cutting board.
- Remove kitchen twine and slice. Garnish with the rosemary sprigs and garlic.
APPLE ROSEMARY PORK TENDERLOIN
This roast is by far the best tenderloin recipe I've ever made. The sweetness imparted from the gravy and the apple flavor is quite different from what is typically expected from a pork roast. The apple and onion mixture cooked with the roast makes an excellent side dish with a little of the gravy over the top.
Provided by Bob Myers
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.
- In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 145 degrees F (63 degrees C). Transfer roast, apples, and onion to a serving platter.
- For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
- Slice roast, and serve with gravy.
Nutrition Facts : Calories 517.7 calories, Carbohydrate 58.2 g, Cholesterol 126.3 mg, Fat 11.2 g, Fiber 2.4 g, Protein 41.4 g, SaturatedFat 4 g, Sodium 492.2 mg, Sugar 46.3 g
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