Make Ahead Slow Cooker Herbed Pork And Red Potatoes Recipes
HERBED PORK AND RED POTATOES
This recipe is wonderful because it's not only tasty, but the potatoes are a built-in hot side dish! We made it for our anniversary party, and our guests were more than impressed. -Kate Collins, Auburn, Washington
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the rosemary, marjoram, garlic, sage, 3 teaspoons oil, salt and pepper. Rub roast with 2 tablespoons herb mixture. , In a Dutch oven over medium-high heat, brown roast in remaining oil on all sides. Place in a roasting pan coated with cooking spray. Toss potatoes with remaining herb mixture; arrange around roast. , Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 358 calories, Fat 9g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 581mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges
HERBED PORK TENDERLOINS
Steps:
- Preheat the oven to 450 degrees F.
- Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
- Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.
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