PORK TENDERLOIN WITH ROSEMARY
Bake pork tenderloin with rosemary, garlic and pepper for an elegant dinner. Ready in 35 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 3
Number Of Ingredients 6
Steps:
- Heat the oven to 425°F. Spray an 8-inch square or 11x7-inch pan with the cooking spray.
- Peel and crush the garlic in a garlic press. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub the rosemary and garlic on all sides of pork. Place pork in the pan.
- Bake uncovered 20 to 30 minutes or until pork has a slight blush of pink in the center and a meat thermometer inserted in the center reads 160°F. Cut pork crosswise into thin slices.
Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 0 g, TransFat 0 g
GRILLED ROSEMARY PORK TENDERLOIN
This easy recipe was brought to The Times in a 1994 article about winter grilling, but many readers love this dish year round. Marian Burros called for cutting the pork tenderloin into slices before marinating it in a simple mixture of garlic, red wine and fresh rosemary before grilling, but it works just as well with whole tenderloins and dried rosemary.
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Season with salt and pepper. Place in small bowl.
- Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.
- When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 0 grams, TransFat 0 grams
LEMON-ROSEMARY PORK TENDERLOIN
This tender pork is seasoned with a wonderful herb and lemon rub I created. Even my husband, who is a chef, thinks this dish is special enough for company. -Carol Birkemeier, Nashville, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.
Nutrition Facts : Calories 176 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
GRILLED PORK TENDERLOIN WITH ROSEMARY
Steps:
- Preheat a grill pan over medium heat. Sprinkle the pork with the olive oil and some salt and pepper, and then grill for 7 to 10 minutes on each side. In a small pot, add the apple cider, maple syrup, vinegar and rosemary. Simmer over low heat until the mixture thickens, about 20 minutes. Remove the pork from the grill and rest it for 10 minutes before slicing. Serve with the apple cider sauce.
ROSEMARY PORK TENDERLOIN
Provided by Claire Robinson
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
- Preheat oven to 375 degrees F.
- Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
- Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!
GRILLED ROSEMARY GINGER PORK TENDERLOIN AND PEACHES
Steps:
- Whisk together the oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper, and pepper flakes in a bowl. Transfer half of the marinade to a gallon-sized sealable plastic bag with the pork. Marinate the pork in the refrigerator for at least 2 hours and up to 12 hours. Refrigerate the remaining marinade.
- When ready to cook, build a charcoal fire or preheat gas grill
- Remove pork from the bag and discard the used marinade. Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut each tenderloin into 8 slices on the diagonal.
- Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade. Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes. Transfer to the cutting board and cut each peach half into thirds.
- To serve, fan 3 radicchio lettuce leaves on each of 4 plates. Place 1/4 of the romaine in the center of each. On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves. Sprinkle with the cheese and drizzle each plate with 2 tablespoons of the reserved marinade. Garnish each plate with a rosemary sprig and serve.
Nutrition Facts : Calories 437 calorie, Fat 27 grams, SaturatedFat 6 grams, Carbohydrate 10.7 grams, Fiber 2.3 grams
ORANGE ROSEMARY GRILLED PORK TENDERLOIN
This is my own recipe. I love the flavour of rosemary and orange together, so I came up with a marinade for pork tenderloin. This turned out really good. Makes for a really healthy and fresh tasting grilled pork dish. Served this with Almond Cranberry Rice and carrots.
Provided by L. Duch
Categories Pork
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- NOTE: Most of the time is for marinading time. Actual work time (putting it together and then cooking) is about 30 minutes.
- Cut tenderloin into 1-1/2" thick medallions.
- Mix remaining ingredients together and pour into a ziplock bag.
- Put tenderloin in marinade and mix around well, being sure to coat meat thoroughly.
- Put in fridge for at least 4 hours, but the flavours infuse better when left overnight.
- When ready to cook. Heat your grill and remove medallions from marinade, discarding marinade, and grill on med/high until done. About 15 minutes.
Nutrition Facts : Calories 219.2, Fat 10.9, SaturatedFat 2.3, Cholesterol 73.7, Sodium 60, Carbohydrate 5.3, Fiber 0.3, Sugar 3.8, Protein 23.9
GRILLED ROSEMARY PORK ROAST
When the family's coming or we're expecting guests for dinner, I often serve this flavorful grilled pork roast-and it's always a winner! Chopped apple and sweet honey complement the rosemary and garlic. -Christine Wilson Sellersville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the apples, cider, onions, honey, rosemary and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool to room temperature. Place pork roast in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Transfer the remaining marinade to a bowl; cover and refrigerate., Prepare grill for indirect heat. Drain pork and discard marinade. Place pork on greased grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-3/4 hours or until a thermometer reads 160°, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork.
Nutrition Facts : Calories 260 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
GARLIC HERB GRILLED PORK TENDERLOIN
Grilled pork tenderloin with garlic, thyme and rosemary.
Provided by Party Chef
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
- Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
- Preheat an outdoor grill for medium-high heat.
- Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 536.2 calories, Carbohydrate 2.9 g, Cholesterol 189.4 mg, Fat 30 g, Fiber 0.9 g, Protein 60.7 g, SaturatedFat 7.8 g, Sodium 1875.2 mg
LEMON-ROSEMARY GRILLED PORK TENDERLOIN
Make and share this Lemon-Rosemary Grilled Pork Tenderloin recipe from Food.com.
Provided by cookalot 2
Categories Pork
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Rub pork all over with mustard and place in glass baking dish.
- Stir together juice, oil, rosemary, and garlic.
- Pour over meat.
- Cover and marinate at room temperature for 30 minutes or 8 hours in fridge, turning occasionally.
- Place at room temperature 30 minute before cooking.
- Place pork on grill over medium heat.
- Cook 20-25 minutes, turning often and brushing with marinade.
- Internal temperature should be 160°F.
Nutrition Facts : Calories 4261.7, Fat 145.4, SaturatedFat 43.2, Cholesterol 2170.9, Sodium 1738.2, Carbohydrate 3.1, Fiber 0.4, Sugar 0.8, Protein 690.2
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