HERB CRUSTED PORK TENDERLOIN
Pork tenderloin rubbed in herbs and baked until juicy & tender!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pork
Time 38m
Number Of Ingredients 9
Steps:
- Preheat oven to 400° F. Line a baking sheet with foil.
- Combine Dijon mustard, 1 tablespoon olive oil, and soy sauce in a small bowl. Brush over the pork.
- Combine fresh herbs, salt, and pepper in a small bowl. Sprinkle over the pork (or roll the pork in the mixture).
- Heat 1 tablespoon olive oil in a skillet over medium heat and brown pork, about 2 minutes per side.
- Place pork on a baking sheet and roast 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
- Allow to rest for at least 5 minutes before slicing.
Nutrition Facts : Calories 135 kcal, Carbohydrate 1 g, Protein 16 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 49 mg, Sodium 318 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HERB-MARINATED PORK TENDERLOINS
For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.
Provided by Ina Garten
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
- Preheat the oven to 400 degrees F.
- Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams
BAKED PORK TENDERLOIN WITH MUSTARD CRUST
Baked Pork Tenderloin with Mustard, Garlic and Herbs is baked to perfection!
Provided by Olya
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 F.
- Dijon Mustard: Place the tenderloin in the oven safe dish, such as cast iron or dutch oven. Season the surface of the tenderloin with salt and pepper. Cover the tenderloin with Dijon mustard, using a pastry brush
- Herb Mixture: In a small plate prepare the herb mixture by mixing olive oil, chopped garlic, Italian seasoning and salt.
- Using a pastry brush cover the tenderloin with the herb mixture on top and all sides, except the bottom.
- Roast at 350 F for approximately 30 minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin). Remove from the oven and rest for 5 minutes. Slice and serve.
Nutrition Facts : Calories 246 kcal, Carbohydrate 1 g, Protein 33 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 103 mg, Sodium 416 mg, ServingSize 1 serving
HERB CRUSTED PORK TENDERLOIN
Make and share this Herb Crusted Pork Tenderloin recipe from Food.com.
Provided by Marie
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Stir together first five ingredients.
- Brush tenderloin with olive oil and roll in the crumb mixture until completely covered.
- Roast at 425° for about 25 minutes or until meat thermometer reads 160.
- Rest 10 minutes before slicing.
Nutrition Facts : Calories 251, Fat 8.6, SaturatedFat 2.4, Cholesterol 109.4, Sodium 527.3, Carbohydrate 5.4, Fiber 0.5, Sugar 0.5, Protein 35.8
HERB-CRUSTED PORK LOIN
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.
- Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.
HERB-CRUSTED PORK ROAST
There is nothing like a well-seasoned pork roast, pan-seared and baked to perfection. The moist meat gets a flavor boost from a cheesy herbal crust and simple reduction sauce.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.
Nutrition Facts : Calories 263 calories, Fat 15g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
HERB-CRUSTED PORK TENDERLOIN
This is ideal for a dinner party, as tenderloins are quick to roast and easy to serve.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Spray shallow roasting pan and rack with cooking spray. Place pork tenderloins on rack in pan.
- In small bowl, mix remaining ingredients. Spoon herb mixture evenly over pork. Insert ovenproof meat thermometer so tip is in the thickest part of pork. Cover pork loosely with foil.
- Bake 20 minutes; remove foil. Bake uncovered 10 to 15 minutes longer or until thermometer reads 155°F. Cover pork loosely with foil and let stand 10 to 15 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)
Nutrition Facts : Calories 230, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 1 g, TransFat 0 g
HERB CRUSTED PORK TENDERLOINS
Herbes de Provence lends a unique delicious flavor to these tenderloins. You can substitute Italian seasoning for the herbes de Provence if you wish. From Southern Living December 2006.
Provided by Dreamgoddess
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the brown sugar, herbes de Provence, coriander, salt and pepper in a small bowl.
- Rub this mixture evenly onto the tenderloins and place in a zip lock bag.
- Chill for 2-4 hours.
- Preheat oven to 450 degrees.
- Place the tenderloins on a rack in a greased pan.
- Bake for 10 minutes, then reduce the heat to 350 degrees.
- Bake an additional 20-30 minutes or until a meat thermometer registers 155 degrees.
- Remove from oven and let stand 10 minutes before serving.
Nutrition Facts : Calories 95, Fat 2, SaturatedFat 0.7, Cholesterol 36.9, Sodium 322.2, Carbohydrate 6.9, Fiber 0.1, Sugar 6.7, Protein 11.8
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