PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE
Turn your weeknight dinner into a fancy affair with this easy pork tenderloin recipe.
Provided by hello angie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
- Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
- Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
- Slice tenderloin and serve with crispy sage leaves.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 1.1 g, Cholesterol 86.3 mg, Fat 19.8 g, Protein 26 g, SaturatedFat 6.6 g, Sodium 900.3 mg
STICKY BBQ-GLAZED PORK TENDERLOIN
This dish is packed with flavor: smoke, sweetness and spice combined with beautifully cooked, silky meat. The contrast is delicious, and using a store-bought barbecue sauce makes it simple and quick to prepare.
Provided by Ree Drummond Bio & Top Recipes
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
- Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
- Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
- Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
- Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
- Heat a grill pan or grill over medium heat.
- Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.
PORK TENDERLOIN IN PHYLLO
Make and share this Pork Tenderloin in Phyllo recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°.
- Sprinkle pork with salt and pepper; place on a jelly roll pan coated with cooking spray.
- Bake for 15 minutes, turning once.
- Remove from oven; let stand 5 minutes.
- Coat pork with mustard; sprinkle evenly with thyme, pressing thyme into mustard to adhere.
- Place 1 phyllo sheet on a large cutting board/work surface (cover remaining dough to prevent drying), lightly coat with cooking spray.
- Repeat layers with remaining phyllo and cooking spray, ending with phyllo.
- Gently press phyllo layers together; lightly coat top phyllo sheet with cooking spray.
- Arrange pork along 1 short edge of phyllo, leaving a 2 inch border; roll up jell-roll fashion (don't roll tightly).
- Place roll, seam side down, on jelly-roll pan coated with cooking spray.
- Bake for 20 minutes or until roll is golden brown and thermometer reads 155°; let stand 10 minutes.
- Place chutney in a microwave-safe bowl; microwave on HIGH for 30 seconds or until warm, stirring once.
- Cut pork crosswise into 8 slices using a serrated knife; serve with chutney.
Nutrition Facts : Calories 271.6, Fat 8.6, SaturatedFat 2.7, Cholesterol 74.8, Sodium 571.9, Carbohydrate 20.6, Fiber 1, Sugar 0.2, Protein 26.2
YUMMY PORK MUMMY
If you're looking for the perfect main entree for a Halloween dinner party, look no further. The pork stays moist under the pyllo "wrappings," and the sauce adds a dijon zip that guests won't soon forget. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small skillet, bring cream and mustard to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until mixture is reduced to about 2/3 cup. Remove from the heat; stir in thyme., Meanwhile, place pork on a rack in a shallow baking pan. Brush with oil; sprinkle with salt and pepper. Broil 6 in. from the heat for 6 minutes. Remove from the oven; cool slightly. Change oven temperature to 400°., Set aside 1/2 cup mustard mixture for serving; spread remaining mixture over the pork. Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers four times. Place pork on one edge of phyllo dough; roll up tightly to form mummy's body and tuck in ends., Place another sheet of phyllo dough on a work surface; brush with butter. Repeat layers three times. Cut into thin strips; wrap around pork tenderloin bundle., Cut remaining sheet of phyllo dough in half; brush with remaining butter. Cut a 1-in. cube from the apple; wrap in prepared phyllo dough. Position at the wide end of bundle for a head. Save remaining apple for another use. Discard remaining phyllo dough., Place bundle in an ungreased shallow baking pan. Bake, uncovered, for 15-20 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Serve with reserved mustard sauce.
Nutrition Facts : Calories 576 calories, Fat 41g fat (23g saturated fat), Cholesterol 169mg cholesterol, Sodium 975mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
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