HERB-RUBBED PORK LOIN
A savory herb rub and a mere 15 minutes of prep time turn plain pork roast into an easy, elegant entree. -Robin Schloesser, Chester, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the oil, herbs, salt and pepper; rub over pork. Place roast on a rack in a large shallow roasting pan. Pour water into pan., Bake, uncovered, at 350° for 1 to 1-1/2 hours or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 198 calories, Fat 8g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 240mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g 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
GRILLED PORK CHOPS WITH HERB RUB
Brining pork chops is undoubtedly the best way to prepare them. After I did it once, I will no longer prepare them any other way. They are juicy and delicious and far better than any I've ever had before.
Provided by P48422
Categories Pork
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To brine the chops: Heat the water, salt, sugar and molasses in a pan, stirring occasionally, until the sugar and salt dissolve.
- Pour into a large zip-lock bag or a tupperware container and let cool down slightly, then add the ice cubes.
- When the brine is cold, add the chops.
- Refrigerate for at least 4 hours, but no more than 6.
- Remove the chops from the brine, dry completely with paper towels.
- Discard the brine.
- In a small bowl, combine the rub ingredients and mix well.
- Lightly rub the mixture into both sides of each pork chop.
- If using a gas grill, set one side on low, the other medium high.
- If using a charcoal grill, arrange the coals so that there are thicker and thinner layers of coals for varying degrees of heat.
- When the thicker layers of coals are hot, set the chops directly over them, or over the hottest part of the gas grill.
- Sear the chops over the hot area for about 1 1/2 minute.
- per side, then move them to the less hot areas.
- Cover the grill and continue to cook until the chops reach an internal temperature of 145 degrees F.
- (about 3 minutes more per side).
- Transfer to a platter and let rest, uncovered for about 5 minutes before serving.
- NOTE: You could cook this chops inside in a frying pan.
- Just cook the 1 1/2 minutes per side over medium high heat, then put the pan in the oven at 375 degrees and let the chops finish cooking.
Nutrition Facts : Calories 413.6, Fat 18.1, SaturatedFat 6, Cholesterol 137.3, Sodium 8070, Carbohydrate 19.1, Fiber 0.6, Sugar 16.1, Protein 41.6
BISTRO HERB-RUBBED PORK TENDERLOIN
A mouthwatering rub featuring fresh tarragon, thyme and rosemary releases rich, bold flavor as this pork entree sizzles. Served with a delectable thickened sauce, it's crazy good! -Naylet LaRochelle, Miami
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine tarragon, thyme, rosemary, garlic, paprika, salt, pepper and 4 tablespoons oil. Flatten pork slices to 1/4-in. thickness. Rub slices with herb mixture; cover and refrigerate 15 minutes., In a large skillet, cook pork in remaining oil in batches over medium-high heat 1-2 minutes on each side or until browned. Remove and keep warm., Stir flour into pan until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pork and sprinkle with chives.
Nutrition Facts : Calories 330 calories, Fat 24g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 628mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein.
HERB-RUBBED PORK TENDERLOIN
If you want a quick recipe using lean pork tenderloin, try this one. In minutes, you can create a great-tasting rub using spices you already have in your cupboard. This rub has a nice little kick to it so you won't miss the salt, either.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients; rub over pork. Place in a large ungreased shallow glass dish. Cover and refrigerate for up to 8 hours., Place tenderloins on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 46mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
HERB RUB FOR GRILLED PORK
This was inspired by and adapted from KITTENCAL's Recipe #77782 (Savory Beef Roast Rub) when I needed something to do for grilled country ribs but was out of a lot of things. In addition to changing some of the herbs to use what I actually had available, I added the wine and oil because I think you get more flavor that way -- there are flavor components that dissolve in alcohol and oil that don't dissolve in water. It made a tasty change from the usual BBQ sauce/teriyaki/marinaded in lemon flavor you expect on pork. It makes enough for about 6lbs of country ribs.
Provided by 3KillerBs
Categories Low Protein
Time 15m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- Mix all ingredients in a small bowl, using a fork or a whisk to get them thoroughly blended.
- Let stand for 10 minutes to hydrate the dried herbs.
- Rub onto the meat and refrigerate for 4-8 hours before grilling.
Nutrition Facts : Calories 681.1, Fat 56.8, SaturatedFat 8, Sodium 25.7, Carbohydrate 23.8, Fiber 8.7, Sugar 4.1, Protein 4.8
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- Grill the pork chops over direct medium heat with the lid closed until they are done but still slightly pink in the center - about 8 to 10 minutes, turning once.
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