TUSCAN PORK TENDERLOIN
This is a very easy weeknight pork tenderloin recipe that is also keto-friendly.
Provided by BMG
Categories World Cuisine Recipes European French
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish.
- Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 0.7 g, Cholesterol 84.2 mg, Fat 7.3 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 2.6 g, Sodium 251.5 mg
TUSCAN STYLE PORK TENDERLOIN SANDWICH
Steps:
- 1. Heat a grill pan to med-high heat. Combine olive oil, mustard, lemon juice, Worcestershire, garlic and rosemary in a food processor; cover. Process until smooth and thickened, about 1 minute. Set aside 1/3 cup of mixture for eggplant. Add olives to remaining mixture and reserve. Brush eggplant with olive oil mixture. Grill 2-3 minutes per side or until just tender. Grill bread halves, cut side down, during last 1-2 minutes of grilling eggplant.
- 2. To assemble sandwich, spread reserved olive mixture evenly over bottom half of bread; top with eggplant and cheese slices. Thinly sliced pork tenderloin; layer over cheese and top with roasted pepper slices and top half of bread.
- 3. *Serving Suggestions *Make topping ahead of time so flavors can blend. *Roasted peppers can be marinated for extra flavor. *Serve with cold bean salad if desired.
ITALIAN PORK SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon kosher salt and a generous amount of pepper in a small bowl.
- Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture. Heat 3 tablespoons olive oil in a large cast-iron skillet over a medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 5 minutes. Place the skillet in the oven and bake until the pork is cooked through and a thermometer inserted in the middle registers 140 degrees F, 18 to 20 minutes.
- To toast the ciabatta rolls, place a dry skillet on a medium heat until it is hot, about 5 minutes. Slice the rolls in half and place the rolls in the skillet cut-side down until they are toasted how you like them, 15 to 30 seconds. Set aside.
- Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness.
- Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper.
- Add the arugula to a bowl, then drizzle over the remaining 3 tablespoons olive oil and the balsamic vinegar and toss to combine.
- Generously spread the garlic mayonnaise on the tops and bottoms of the rolls. Place some pork slices on the bottom halves, then add slices of roasted red pepper and a generous amount of the arugula. Place the other halves of the rolls on top and serve.
CARIBBEAN STYLE PORK TENDERLOIN SANDWICHES
This recipe makes a wonderfully tasty pork sandwich, and is a favorite with the men in my family. You can adjust the "heat" to your liking.
Provided by Dee514
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Coat a Dutch oven with cooking spray; place oven on medium-high heat until hot.
- Add tenderloins and cook about 10 minutes or until browned.
- Turn occasionally.
- Combine the apple cider or juice with the remaining ingredients in a bowl.
- Pour over the tenderloins.
- Insert a meat thermometer into the thickest portion of the tenderloin.
- Bring to a boil.
- Reduce heat and simmer covered, for about 40 minutes or until thermometer reads 160°F.
- Occasionally, baste with the pan juices.
- When done, remove tenderloins to a cutting board and allow to stand for at least 10 minutes before slicing.
- While the tenderloins are resting, heat the juices to boiling and cook until they are reduced to a thick syrupy sauce (about 10 minutes).
- Slice the tenderloins diagonally across the grain into thin slices.
- Serve on a baguette or roll sliced in half lengthwise.
- Top the sliced pork with the"sauce".
GRILLED PORK TENDERLOIN SANDWICHES
"I got the recipe for these quick-fixing pork sandwiches from a friend at work years ago. I'm always asked for it when I serve it to someone new." -Geri Bierschbach of Weidman, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain pork, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over indirect medium heat for 25-40 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., In a small bowl, combine the mayonnaise, sour cream, lemon juice, sugar, ground mustard, Dijon mustard and horseradish. Serve pork on rolls with lettuce and mustard horseradish sauce.
Nutrition Facts : Calories 382 calories, Fat 10g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 528mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
PORK TENDERLOIN SANDWICH
A classic sandwich in the Midwest, particularly popular in Iowa and Indiana, but there are regional variations throughout the entire United STates. I've always thought of this as a German schnitzel on a sandwich. It's crispy and crunchy... tender deliciousness!
Provided by lutzflcat
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
- Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
- Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
- Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
- Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.
Nutrition Facts : Calories 1064.6 calories, Carbohydrate 109.8 g, Cholesterol 116.2 mg, Fat 53.7 g, Fiber 4.9 g, Protein 40.3 g, SaturatedFat 10 g, Sodium 1995.4 mg, Sugar 2.3 g
PHILLY (ITALIAN STYLE) HOT ROAST PORK SANDWICHES
Philly is not only famous for cheesesteaks. Another famous favorite is Hot Roast Pork Sandwiches! After searching the web for the recipe and not finding it, I came up with this and the results were fabulous and authentic tasting. This is also delicious served as a main dish instead of for sandwiches...you may want to slice it thicker and add a side dish or two :)
Provided by Karen..
Categories Lunch/Snacks
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place pork roast in a baking dish (I use a 9 x 13 inch glass pyrex dish).
- Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes.
- Roast in oven for about 15 minutes or until juices start running and fat starts to melt and brown in the bottom of the pan, then add water to about 1/2 inch up the pan.
- Check every half hour or so and if water gets low, add a bit more to so it's about 1/2 inch up the pan every time.
- Each time you add the water, pour some over the roast, so the top does not get too dry.
- Roast until internal temperature reads 165-170 degrees (About an hour and a half TOTAL cooking time).
- Trim all visible fat from roast and discard.
- Slice roast very thin, in the pan if possible, so you don't lose any juices.
- If all goes well, the juices/gravy at the bottom of the pan should look golden brown, with darker flecks of spices, garlic and some little pieces of meat.
- Serve slices of pork on rolls, making sure that the slices have soaked up some of the juices (you can drizzle more juices on top, if you like, or you can thicken the gravy with water and cornstarch or flour, if desired).
- Enjoy!
TUSCAN PORK WRAPS
Though these great roll-ups have an easy summer feel, you'll think you're dining in a fancy corner bistro. Created by Robyn Cavallaro of Easton, Pennsylvania, these wraps look as good as they taste!
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the garlic powder, oregano, coriander, 1/4 teaspoon pepper and salt; rub over pork. Grill pork, covered, over medium heat for 8-10 minutes on each side or until a thermometer reads 160°., Meanwhile, in a small saucepan, combine the vinegar, brown sugar and remaining pepper. Bring to a boil; cook until liquid is reduced by half. Brush 2 tablespoons sauce mixture over pork; cut into thin strips., Spread tortillas with mustard. Layer with the lettuce, pork and onion. Drizzle with remaining sauce. Fold in edges of tortilla and roll up.
Nutrition Facts : Calories 377 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 849mg sodium, Carbohydrate 48g carbohydrate (17g sugars, Fiber 1g fiber), Protein 28g protein.
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