Best Anne Byrns Oven Baked Pork Tenderloin Recipes

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JUICIEST BAKED PORK TENDERLOIN



Juiciest Baked Pork Tenderloin image

This is the juiciest baked pork tenderloin recipe ever. It's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!

Provided by Kristen Stevens

Categories     Dinner

Time 30m

Number Of Ingredients 9

2 pork tenderloins (about 1 lb each)
1 tablespoon paprika
2 teaspoons EACH: onion powder and garlic powder
1 teaspoon EACH: oregano, salt, and pepper
1 tablespoon cooking oil
½ cup beef broth
1 tablespoon apple cider vinegar
1 tablespoon butter (can sub ghee for dairy-free)
Minced parsley (to serve)

Steps:

  • Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
  • Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
  • Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
  • Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
  • Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
  • Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

Nutrition Facts : ServingSize 5 slices or ⅙ of the recipe, Calories 227 kcal, Sugar 1 g, Sodium 559 mg, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 32 g, Cholesterol 103 mg, UnsaturatedFat 5 g

BACON-WRAPPED PORK TENDERLOIN



Bacon-Wrapped Pork Tenderloin image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

14 strips bacon (about 13 ounces)
1 pork tenderloin, trimmed (about 1 1/4 pounds)
Kosher salt and freshly ground black pepper
1/3 cup Dijon mustard
3 tablespoons packed light brown sugar
1 1/2 teaspoons garlic powder
1/2 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Lay the bacon onto a rimmed baking sheet lined with a baking rack. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn't begun to brown, about 15 minutes. Remove from the oven and let cool 5 minutes. Raise the oven temperature to 450 degrees F.
  • Generously sprinkle the tenderloin with salt and black pepper.
  • In a small bowl, stir together the mustard, brown sugar, garlic powder and cayenne. Coat the tenderloin all over with the mixture.
  • Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly so they are shingled.
  • Place the tenderloin on the baking rack and roast until 130 degrees F at the thickest point, about 17 minutes. Let rest 5 minutes, then transfer to a cutting board using a long offset spatula and tongs. Slice into 1-inch-thick rounds and serve.

ANNE BYRN'S OVEN-BAKED PORK TENDERLOIN



Anne Byrn's Oven-Baked Pork Tenderloin image

This recipe comes from Byrn's cook "What Can I Bring?" She says it is a delicious meal, fit for company; so I am saving it here for future reference.

Provided by Lorraine of AZ

Categories     Pork

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 9

1/2 cup honey
1/4 cup ketchup
2 tablespoons butter (1/4 stick)
2 tablespoons light brown sugar
2 tablespoons fresh lemon juice
1/4 teaspoon garlic powder
4 (4 -5 lb) pork tenderloin
salt and pepper
1/3 cup Dijon mustard

Steps:

  • Place rack in center of oven. Preheat oven to 325 degrees.
  • Place honey, ketchup, butter, brown sugar, lemon juice and garlic powder in a small saucepan. Simmer about 5 minutes. Keep heat LOW. Remove from heat.
  • Rinse pork and dry with paper towels. Place in a large roasting pan or 2 9x13 glass dishes. Sprinkle with salt and pepper and additional garlic powder. Generously brush tops of meat with mustard.
  • Bake uncovered 15 minutes and then brush with honey glaze. Continue baking 2 hours, brushing every 15 minutes.
  • Let meat rest 20 minutes before serving.

Nutrition Facts : Calories 603.5, Fat 17.7, SaturatedFat 6.3, Cholesterol 298.6, Sodium 350.1, Carbohydrate 11.8, Fiber 0.2, Sugar 11.3, Protein 94

ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE



Roasted Pork Loin with Cider and Chunky Applesauce image

Provided by Anne Burrell

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

2 sprigs fresh rosemary, leaves roughly chopped
2 sprigs fresh sage, leaves roughly chopped
2 cloves garlic, smashed
Pinch crushed red pepper
Kosher salt
Extra-virgin olive oil
1 (6-chop) pork rib roast
2 large onions, sliced
1 bundle fresh thyme, tied with string
3 bay leaves
2 quarts apple cider, divided
Chunky Applesauce, recipe follows
3 tablespoons butter
4 Granny Smith apples, peeled, cored, and cut into 1/2-inch chunks (toss the apples in lemon juice if not using right away)
1 1/2 cups reserved cider from Roasted Pork Loin with Cider
1/4 cup apple cider
1 pinch ground cinnamon
1/4 cup heavy cream
1/2 cup walnuts, toasted and coarsely chopped

Steps:

  • Preheat the oven to 425 degrees F.
  • In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt, and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast.
  • Toss the onions with olive oil and salt and place in the bottom of a roasting pan. Add the thyme, bay leaves, and two-thirds of the cider. Place the pork on top of the onions and place in the oven. Roast the pork until it has developed a lovely brown crust, 20 to 25 minutes. Check on the pork and stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down.
  • Lower the oven to 375 degrees F and roast until an instant-read thermometer reads 150 degrees F, 30 to 35 minutes. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce.
  • Let the pork rest for at least 15 minutes before carving. When ready to carve, remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce.
  • Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider, and cinnamon and cook over medium-low heat until most of the cider has evaporated and the apples are cooked and very soft.
  • Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.

OVEN-BAKED PORK TENDERLOIN



Oven-baked Pork Tenderloin image

Make and share this Oven-baked Pork Tenderloin recipe from Food.com.

Provided by Lydias Mama

Categories     Pork

Time 1h5m

Yield 4-5 serving(s)

Number Of Ingredients 3

1 (1 1/2-2 lb) boneless pork tenderloin (I usually buy the pre-packaged ones by Hormel or Tyson.)
1 -2 packet mccormick's bag-n-season seasoning, for pork tenderloin (depending on how much seasoning you prefer)
1 -2 cup olive oil (I just have mine in a big squirt bottle and squirt it as I need it)

Steps:

  • Wash and pat dry the tenderloin.
  • Lay it out on a cutting board and pierce all over with fork.
  • Drizzle a little olive oil onto the tenderloin and rub it into the surface.
  • Sprinkle, a little at a time, the seasoning mixture onto the tenderloin.
  • Use a basting brush to coat all surfaces of the tenderloin, making somewhat of a paste.
  • Add more olive oil as needed.
  • Place in the provided bag and secure the end.
  • Pierce the bag in order to allow steam to escape.
  • Bake at 375 degrees for 45 minutes or until pork is cooked through.

to Anne Byrns Oven Baked Pork Tenderloin Recipes

Pork tenderloin is a lean and tender cut of meat that can be cooked in a variety of ways. One popular method is baking, as it allows the meat to cook evenly and retain its juiciness. Anne Byrns, a renowned chef and cookbook author, has developed several oven baked pork tenderloin recipes that are easy to prepare yet full of flavor.

The Health Benefits of Pork Tenderloin

Pork tenderloin is a great source of protein, vitamins, and minerals. It is also low in fat and calories, making it a healthy option for those watching their weight. Additionally, pork contains thiamine, which helps promote a healthy nervous system and riboflavin, which aids in energy production.

The Importance of Proper Preparation

Before cooking pork tenderloin, it is important to properly prepare it. This includes trimming any excess fat and removing the silver skin. Additionally, marinating the meat for at least 30 minutes can help add flavor and tenderness to the final dish.

Anne Byrns Oven Baked Pork Tenderloin Recipe Variations

Anne Byrns has created several variations of oven baked pork tenderloin recipes that are sure to please any palate. Some of these recipes include:

Apple Cider Pork Tenderloin:

This recipe features a savory and sweet combination of apple cider, brown sugar, and Dijon mustard. The pork is marinated overnight before being baked to perfection.

Balsamic Glazed Pork Tenderloin:

This recipe features a tangy and sweet balsamic glaze made with honey, garlic, and rosemary. The pork is coated in the glaze before being baked in the oven.

Spicy Mustard Pork Tenderloin:

This recipe features a spicy and flavorful mustard marinade made with Dijon mustard, cumin, chili powder, and garlic. The pork is marinated for at least 30 minutes before being baked in the oven.

Tips for Baking Perfect Pork Tenderloin

To ensure a perfectly cooked pork tenderloin, there are a few tips to keep in mind:

  • Preheat your oven to 425°F before cooking the pork.
  • Use a meat thermometer to check the internal temperature of the pork, which should be 145°F according to food safety standards.
  • Let the pork rest for 5-10 minutes after cooking to allow the juices to redistribute throughout the meat.

Conclusion

Anne Byrns oven baked pork tenderloin recipes are a delicious and healthy way to enjoy this versatile cut of meat. With a variety of marinades and glazes to choose from, there is a recipe to please any taste preference. Keep these tips in mind for a perfectly cooked pork tenderloin every time.

Pork tenderloin is a succulent, flavorful cut of meat that is perfect for many different occasions. By following some simple tips when baking pork tenderloin, you can elevate the taste and texture of this dish to new heights. In this article, we will provide you with valuable tips on how to make the perfect oven-baked pork tenderloin, using Anne Byrns' recipe as our guide. Tip 1: Marinate your pork tenderloin Marinating your pork tenderloin is a crucial step in preparing this dish. The marinade will impart flavor into the meat, making it more flavorful, tender, and juicy. Furthermore, marinating helps to break down the connective tissue in the meat, which can make it more tender and easier to cook. To create a good marinade, you need to balance acidity, sweetness, and saltiness. In Anne Byrns' recipe, the marinade contains soy sauce, honey, garlic, and ginger. These flavors are a natural pairing with pork, providing an element of sweetness to complement the savoriness of the meat. To marinate your pork tenderloin, place it in a resealable bag or an airtight container with the marinade. Allow it to marinate in the refrigerator for at least 30 minutes before baking. However, for a deeper flavor, you can marinate the pork for up to 24 hours. Remember to remove the pork from the refrigerator and let it sit at room temperature for 30 minutes before baking. Tip 2: Season your pork tenderloin well The seasoning of your pork tenderloin is also essential to balance the flavors and create a delicious and well-rounded dish. Anne Byrns' recipe calls for the use of garlic powder, ground cinnamon, smoked paprika, and black pepper. These spices provide a unique flavor profile to the dish, with smoky, sweet, and earthy notes. When seasoning your pork tenderloin, make sure to coat it evenly with the spices. You can also use your fingers to press the spices into the meat, ensuring that the flavors penetrate into the pork. Remember not to over-season the pork, as this can overpower the natural taste of the meat. Additionally, be careful not to use too much salt, as the soy sauce in the marinade already contains sodium. Tip 3: Use a meat thermometer to check for doneness A common mistake when cooking pork tenderloin is overcooking it. Overcooked pork can be tough, dry and can lose its flavor. To avoid this, it is important to use a meat thermometer to check for doneness. Anne Byrns' recipe recommends cooking the pork at 375°F for 20 to 25 minutes or until the internal temperature of the pork reaches 145°F. However, the cooking time may vary depending on the size of the pork tenderloin. When using a meat thermometer, insert it into the thickest part of the meat, making sure not to touch the bone or the bottom of the pan. Once the internal temperature of the pork reaches 145°F, remove it from the oven and allow it to rest for at least three minutes before slicing. This resting time allows the juices to redistribute in the meat, making it more flavorful and juicier. Tip 4: Use a roasting pan or a baking dish When baking pork tenderloin, it is important to use a roasting pan or a baking dish. These types of cookware provide even heat distribution and prevent the pork from sticking to the bottom of the pan. Additionally, using a roasting pan or a baking dish allows airflow around the pork, promoting even cooking and browning. If you do not have a roasting pan or a baking dish, you can use a baking sheet lined with parchment paper. However, this may not provide even heat distribution, and the pork may stick to the pan. Tip 5: Let the pork rest before slicing Allowing the pork to rest before slicing is crucial to the taste and texture of the dish. Resting time allows the juices to redistribute in the meat, making it more tender and juicy. Anne Byrns' recipe recommends resting the pork for at least three minutes before slicing. To rest the pork, transfer it to a cutting board and cover it loosely with foil. This will help to retain the heat while the pork is resting. After three minutes, remove the foil and slice the pork against the grain. Remember to use a sharp knife, as this will help to prevent the pork from tearing. Conclusion: Cooking pork tenderloin can be a rewarding experience, but it requires some careful attention to detail to achieve the best results. Following these valuable tips when using Anne Byrns' oven-baked pork tenderloin recipe will ensure a delicious, juicy, and flavorful dish that your family and friends will love. Remember to marinate your pork, season it well, use a meat thermometer to check for doneness, use a roasting pan or a baking dish, and let the pork rest before slicing. Happy cooking!

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