Best Pork Tenderloin And Grilled Vegetable Salad Recipes

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GRILLED PORK TENDERLOINS WITH VEGETABLE MEDLEY



Grilled Pork Tenderloins with Vegetable Medley image

Italian salad dressing is the simple marinade for pork tenderloin that's grilled alongside five kinds of veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 6

Number Of Ingredients 10

1/2 cup Italian herb dressing
3 cloves garlic, finely chopped
2 pork tenderloins (about 1 pound each)
3 small onions, cut into fourths
2 medium zucchini, cut into 1/2-inch slices
1 cup baby carrots, cut lengthwise into fourths
1 large red bell pepper, cut into 1-inch pieces
2 cups whole mushrooms
2 tablespoons Italian herb dressing
Grated Parmesan cheese, if desired

Steps:

  • Mix 1/2 cup dressing and the garlic in shallow glass or plastic dish or resealable plastic food-storage bag. Add pork; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 2 hours but no longer than 12 hours.
  • Heat coals or gas grill for direct heat. Mix remaining ingredients except cheese in square aluminum pan, 9x9x2 inches.
  • Remove pork from marinade; reserve marinade. Cover and grill pork and pan of vegetables 4 to 5 inches from medium heat 15 to 20 minutes, brushing pork occasionally with marinade and turning once, until pork is slightly pink in center and vegetables are crisp-tender. Stir vegetables 2 or 3 times during grilling. Discard any remaining marinade.
  • Cut pork into slices. Sprinkle cheese over vegetables.

Nutrition Facts : Calories 345, Carbohydrate 13 g, Cholesterol 100 mg, Fiber 3 g, Protein 37 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg

ROAST PORK TENDERLOIN AND VEGETABLE SALAD



Roast Pork Tenderloin and Vegetable Salad image

Categories     Salad     Pork     Potato     Roast     Low Fat     Rosemary     Pork Tenderloin     Arugula     Beet     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

3 medium beets, trimmed, pierced with sharp knife
3 medium russet potatoes (about 7 ounces each), cut into 1-inch cubes
1 large (about 1 1/2 pounds) orange-fleshed sweet potato (yam), peeled, cut into 1-inch cubes
6 small carrots, cut into 1-inch pieces
3 tablespoons olive oil
1 pound pork tenderloin
1 teaspoon minced fresh rosemary
1 garlic head
3 tablespoons canned unsalted chicken broth
2 tablespoons balsamic vinegar*
Arugula
4 fresh rosemary sprigs
*Balsamic vinegar is available at specialty foods stores, Italian markets and some supermarkets.

Steps:

  • Preheat oven to 375°F. Place beets in small baking dish and bake until tender, approximately 1 hour 35 minutes. Cool beets completely.
  • Meanwhile, combine potatoes, yam and carrots on heavy large baking sheet. Drizzle with 1 tablespoon olive oil and toss well. Season with salt and pepper and roast in oven until vegetables are golden brown and tender, stirring occasionally, about 1 hour. Cool potato mixture slightly.
  • Meanwhile, rub pork with 1/2 teaspoon minced rosemary and season with salt and pepper. Place on small heavy baking sheet and roast in oven until thermometer registers 150°F. when inserted into thickest part of pork, approximately 35 minutes. Cool pork tenderloin slightly.
  • Meanwhile, separate cloves from garlic head but do not peel. Place in heavy small pan and drizzle with 1 tablespoon olive oil. Roast in oven until garlic is very tender when pierced with small sharp knife, approximately 15 minutes. Cool and peel.
  • Transfer potato mixture, garlic and remaining 1/2 teaspoon rosemary to large bowl. Add remaining 1 tablespoon olive oil, chicken broth and vinegar. Season to taste with salt and pepper and toss well. Peel beets and cut into 1-inch cubes. Toss just to combine. Fan arugula on 4 plates. Spoon vegetable mixture into centers of plates. Thinly slice pork and fan pork slices at bottom of vegetable mixture on plates. Garnish salads with fresh rosemary sprigs and then serve immediately.

PORK TENDERLOIN AND GRILLED VEGETABLE SALAD



Pork Tenderloin and Grilled Vegetable Salad image

Categories     Vegetable     Low Fat     Pork Tenderloin     Arugula     Bell Pepper     Zucchini     Summer     Grill/Barbecue     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

2 (3/4-lb) pork tenderloins
1 cup dry red wine
1 (2-inch) sprig fresh rosemary plus 1/4 teaspoon finely chopped
1 garlic clove, smashed
1/4 teaspoon dried hot red pepper flakes
1/4 cup red-wine vinegar
1 tablespoon mild-flavored honey
2 medium red bell peppers, quartered
3 medium zucchini (1 lb total), trimmed and cut lengthwise into 1/4-inch-thick slices
1 medium onion, cut lengthwise into 6 wedges, leaving root ends intact
2 teaspoons extra-virgin olive oil
2 cups trimmed baby arugula (1 oz)

Steps:

  • Trim off tail ends of tenderloins to form 2 (8-ounce) pieces, reserving trimmings for another use.
  • Boil wine, rosemary sprig, garlic, and red pepper flakes in a small heavy saucepan until reduced to about 1/2 cup, 7 to 8 minutes. Pour through a fine sieve into a measuring cup, then transfer rosemary sprig, garlic, and red pepper flakes to a sealable plastic bag along with 1/4 cup wine marinade and tenderloins. Marinate, chilled, turning bag occasionally, at least 2 hours or overnight.
  • Return remaining 1/4cup wine marinade to saucepan and add vinegar, honey, and chopped rosemary, then boil dressing until reduced to about 1/4 cup, 6 to 8 minutes.
  • Prepare grill for cooking.
  • When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), put bell peppers, zucchini, and onion on a lightly oiled grill rack and place over fire. Grill zucchini and onion, turning, until tender, 8 to 10 minutes, then transfer to a cutting board. Grill peppers until skins are blackened and flesh begins to soften, about 8 minutes, then transfer to a bowl, cover, and let steam 10 minutes.
  • While peppers are steaming, pat pork dry and season with salt and pepper. Grill on lightly oiled grill rack over medium-hot fire, turning frequently, until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, about 20 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing.
  • Peel peppers and cut into 1-inch pieces. Transfer to a large bowl.
  • Cut zucchini and onion into 1-inch pieces and add to peppers. Toss vegetables with 2 tablespoons rosemary dressing, 1 teaspoon oil, and salt and pepper to taste.
  • Toss arugula with remaining teaspoon oil. Mound grilled vegetables on 4 plates and top with sliced pork. Add any juices from cutting board to remaining 2 tablespoons dressing and drizzle over pork. Top with arugula.

PORK TENDERLOIN WITH SUGAR SNAP PEA SALAD



Pork Tenderloin with Sugar Snap Pea Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons sliced almonds
1/4 cup chopped fresh parsley
2 tablespoons red wine vinegar
1 tablespoon plus 2 teaspoons dijon mustard
1 small clove garlic, grated
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
3 tablespoons breadcrumbs
1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
1 pound sugar snap peas, trimmed
2 carrots, thinly sliced
1 large bunch watercress, trimmed

Steps:

  • Position a rack in the upper third of the oven; preheat to 400 degrees F. Spread the almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Transfer to a plate and let cool.
  • Increase the oven temperature to 450 degrees F. Mix the parsley, vinegar, 2 teaspoons mustard, the garlic, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Slowly whisk in the olive oil.
  • Transfer 1 tablespoon of the vinaigrette to a bowl and stir in the breadcrumbs. Set the pork on the baking sheet; season with1/2 teaspoon salt and a few grinds of pepper. Brush with the remaining 1 tablespoon mustard, then pat the breadcrumb mixture all over. Roast until the pork is golden and a thermometer inserted into the center registers 145 degrees F, 15 to 20 minutes. Let rest 5 minutes.
  • Meanwhile, put the peas and carrots in a microwave-safe bowl; add a pinch of salt and a splash of water, cover with plastic wrap and pierce a few times with a knife to vent; microwave until crisp-tender, 3 to 4 minutes. Let cool slightly. Add the watercress, almonds and the remaining vinaigrette. Slice the pork; serve with the salad.

MARINATED GRILLED PORK TENDERLOIN



Marinated Grilled Pork Tenderloin image

Provided by Food Network

Categories     main-dish

Time 52m

Yield 6 servings

Number Of Ingredients 10

3 (3/4 to 1 pound) pork tenderloins
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup honey
1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 tablespoons fresh orange juice
1 1/2 tablespoons minced fresh rosemary
1 tablespoon minced shallots
1 teaspoon minced fresh ginger

Steps:

  • Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.
  • Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
  • Preheat an outdoor grill or indoor grill pan.
  • Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
  • Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
  • Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork. Serve with a tossed salad.

GRILLED PINEAPPLE PORK & VEGETABLES



Grilled Pineapple Pork & Vegetables image

Celebrate spring with a tasty grilled dinner. The pork takes just an hour to marinate, so you'll enjoy a little hands-free time with this carefree meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 5 servings.

Number Of Ingredients 12

1 can (8 ounces) unsweetened pineapple chunks, undrained
1/4 cup olive oil, divided
2 garlic cloves, peeled and halved
2 teaspoons ground cumin
2 teaspoons dried oregano
3/4 teaspoon pepper, divided
3/4 teaspoon salt, divided
2 pounds pork tenderloin, cut into 3/4-inch slices
1 pound fresh asparagus, trimmed
4 medium carrots, halved lengthwise
1 large sweet red pepper, halved
1 bunch green onions, trimmed

Steps:

  • Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a blender; cover and process until blended. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour. , Drain and discard marinade. Place pork on greased grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper., Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork.

Nutrition Facts :

SAVORY PORK SALAD



Savory Pork Salad image

Make an easy-going meal in a bowl by tossing together healthful veggies, pork tenderloin, fresh herbs and spices with a warm soy dressing. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 14

1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
2 teaspoons olive oil
1/2 pound pork tenderloin, thinly sliced
2 teaspoons brown sugar
2 teaspoons minced fresh basil
2 teaspoons reduced-sodium soy sauce
1-1/2 teaspoons lime juice
1-1/2 teaspoons water
1 teaspoon minced fresh oregano
3 cups torn mixed salad greens
1/2 cup grape tomatoes
1/2 small red onion, sliced and separated into rings
1/2 small sweet yellow pepper, cut into strips

Steps:

  • In a large skillet, cook garlic and ginger in oil over medium heat for 30 seconds. Add pork; cook and stir until meat is no longer pink. Remove and keep warm. , In the same skillet, combine the brown sugar, basil, soy sauce, lime juice, water and oregano. Bring to a boil. Remove from the heat. , In a salad bowl, combine the greens, tomatoes, onion, yellow pepper and pork. Drizzle with warm dressing and toss to coat; serve immediately.

Nutrition Facts : Calories 229 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 274mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

SPICY THAI PORK TENDERLOIN SALAD



Spicy Thai Pork Tenderloin Salad image

There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 21

1 1/2 pounds boneless pork tenderloin (usually 2 tenderloins)
2/3 cup thinly sliced shallots (about 4 shallots)
2/3 cup chopped cilantro leaves and tender stems
5 tablespoons light brown sugar
6 garlic cloves, grated
5 tablespoons soy sauce
5 tablespoons peanut or grapeseed oil
Juice and zest of 4 limes
3-inch piece peeled ginger root, grated
2 tablespoons Asian fish sauce
1/2 teaspoon kosher salt, more to taste
1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced
8 cups Napa or regular cabbage, thinly sliced
5 whole scallions, trimmed and thinly sliced
2 small Kirby or Persian cucumbers, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 cups cilantro leaves
1 1/2 cups mint leaves
1 cup basil leaves
1 1/4 cups roasted cashews or peanuts, toasted and chopped
1/4 cup unsweetened coconut chips or large flakes, toasted

Steps:

  • Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
  • Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
  • Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
  • In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
  • To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 13 grams, TransFat 0 grams

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