Vanilla And Black Pepper Pork Loin Recipes

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PORK LOIN WITH PEPPERS



Pork Loin with Peppers image

A sweet and zesty sauce perfectly flavors pork and peppers in this mouthwatering main course. The aroma while baking is unbeatable.-Jean L. Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 10

1/3 cup Dijon mustard
3 tablespoons brown sugar
3 tablespoons horseradish
1 teaspoon minced fresh dill
1 boneless rolled pork loin roast (4-1/2 pounds)
2 medium green peppers, cut into 3-inch strips
2 medium sweet red peppers, cut into 3-inch strips
1/2 pound sliced fresh mushrooms
1-1/4 cups dry red wine, cranberry juice or grape juice
4-1/2 teaspoons lemon juice

Steps:

  • In a small bowl, combine the mustard, brown sugar, horseradish and dill; spread over roast. Place in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , Arrange peppers and mushrooms around roast. Combine wine or juice and lemon juice; pour over vegetables. Bake 30 minutes longer or until a thermometer reads 160° and vegetables are tender., Remove vegetables and keep warm. Broil roast 4-6 in. from the heat for 5-7 minutes or until a crust forms. Let stand for 10 minutes before slicing. Serve with vegetables.

Nutrition Facts :

BLACK PEPPER-CRUSTED PORK TENDERLOIN



Black Pepper-Crusted Pork Tenderloin image

Make and share this Black Pepper-Crusted Pork Tenderloin recipe from Food.com.

Provided by Scarlett516

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

2 (3/4 lb) pork tenderloin (3/4 pound each)
3 tablespoons Dijon mustard
1 tablespoon 1% fat buttermilk
2 teaspoons minced fresh thyme
1 -2 tablespoon fresh coarse ground black pepper
1/4 teaspoon salt
2/3 cup soft breadcrumbs

Steps:

  • Place tenderlounds side by side and tie together with kitchen string. In a small bowl, combine the mustard, buttermilk, thyme, pepper, and salt; spread over surface of meat. press crumbs onto meat.
  • Place on a rack in a shallow roasting pan. Cover and bake at 425°F for 15 minutes. Uncover; bake 35-40 minutes longer or until a meat thermometer reads 160°F let stand for 10 minutes. Remove string before slicing.

Nutrition Facts : Calories 176.4, Fat 6.6, SaturatedFat 2.2, Cholesterol 74.9, Sodium 273.6, Carbohydrate 4, Fiber 0.7, Sugar 0.6, Protein 24.2

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