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.
COFFEE-RUBBED PORK TENDERLOIN WITH GREEN BEANS
A robust rub adds major flavor to lean, quick-cooking pork tenderloin. The finely ground coffee lends a pleasant bitter note that is tempered by brown sugar and dried spices. The addition of green beans makes this a one-pan meal that can be on the table in no time at all.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the top third of the oven and preheat the broiler to high.
- Combine the coffee, brown sugar, 1 1/2 teaspoons salt, 1 teaspoon black pepper, garlic powder, crushed red pepper, cumin and paprika in a small bowl and mix well. Drizzle the pork tenderloin with 2 tablespoons olive oil and evenly sprinkle the rub all over, patting to adhere. Let marinate at room temperature for 30 minutes.
- Toss the green beans in a large bowl with 3 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper until well coated.
- Put the pork in the center of a large cast-iron skillet or heavy ovenproof skillet and scatter the green beans around it. (The pork should be directly on the pan, not on top of the green beans.) Broil for 10 to 12 minutes, flipping the pork and tossing the green beans halfway through cooking. When ready, an instant-read thermometer inserted in the center of the pork should register 145 degrees F and the green beans should be tender and lightly charred.
- Allow the pork to rest for 10 minutes before slicing across the grain. Serve with the green beans.
ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC
Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.
Provided by Marco Canora
Categories Father's Day Christmas Dinner Roast Pork Garlic Rosemary Sage Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
- Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
- Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
- Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
- Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
- Chef's notes:
- If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
- If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.
GRILLED GARLIC-SAGE PORK ROAST
Betty Crocker's Diabetes Cookbook and Heart Healthy Cookbook share a recipe! Garlic, sage and olive oil are the secrets to a delicious and tender pork roast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. In small bowl, stir together garlic, sage, oil, salt and pepper. Rub garlic mixture over pork.
- Carefully brush oil on grill rack. Place pork on grill over medium heat. Cover; cook 35 to 40 minutes, turning occasionally, until meat thermometer inserted into center of pork reads 155°. Remove from grill; cover with foil and let stand 5 minutes until thermometer reads 160°F.
- To serve, cut pork across grain into thin slices. Garnish with additional fresh sage leaves if desired.
Nutrition Facts : Calories 230, Carbohydrate 2 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g
ROAST PORK WITH APPLES AND SWEET POTATOES
Apples and pork always pair well. The addition of sweet potatoes makes this main dish even more pleasing!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. In medium bowl, mix brown sugar, butter, vinegar, salt, garlic powder and pepper. Reserve 2 tablespoons of the butter mixture. Add apples, sweet potatoes and onion to remaining butter mixture; toss to coat. Arrange apple mixture in roasting pan or 13x9-inch (3-quart) glass baking dish. Cover tightly with foil and bake 20 minutes.
- Meanwhile, brush pork with reserved butter mixture. Heat 10-inch nonstick skillet over medium-high heat until hot. Cook pork in skillet about 3 minutes, turning to brown all sides evenly.
- Place pork on apple mixture. Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 80 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 20 g, TransFat 0 g
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
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OLIVE BRINE–MARINATED PORK WITH ROASTED OLIVES AND …
From foodandwine.com
4.5/5 (2)Total Time 3 hrs 55 mins
- Combine olive brine, 2 tablespoons oil, sage, lemon zest, and 1 teaspoon salt in a large ziplock plastic bag. Prick pork all over with a fork, and add to bag. Squeeze air out of bag and seal. Refrigerate 3 hours. Drain and discard marinade. Pat pork dry.
- Preheat oven to 375°F. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high. Season pork evenly with 1 1/2 teaspoons salt and pepper. Add pork to skillet; sear until one side is browned, about 6 minutes. Flip pork; scatter olives and garlic in skillet, and transfer to preheated oven. Roast until a thermometer inserted in thickest portion of pork registers 145°F, 10 to 13 minutes. Transfer pork to a cutting board; let rest 10 minutes.
- Return skillet to stove over medium-high. Add wine, stirring and scraping to loosen browned bits from bottom of skillet. Simmer until liquid is almost evaporated, about 2 minutes. Add beans and stock. Return to a simmer over medium-high. Cook, mashing roasted garlic and some of the beans with the back of a wooden spoon, until mixture is slightly creamy, 3 to 4 minutes. Remove from heat; stir in parsley, remaining 1 tablespoon oil, and remaining 3/4 teaspoon salt. Add salt to taste if needed. Slice pork, and serve with bean mixture.
SAGE RUBBED PORK TENDERLOIN - CULINARY GINGER
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Reviews 13Calories 93 per servingCategory Dinner Ideas
- Drizzle the tenderloin with oil and rub all over. Sprinkle the spice mix all over the pork and rub well with hands.
- Preheat a large cast iron skillet or oven-proof skillet on the stove over medium-high heat for 2 minutes. Add the pork and seer on each side for 3 minutes each.
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