PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE
Steps:
- Preheat the oven to 375 degrees F.
- Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
- Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
- For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
- Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
- Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
- After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
- Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
- Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.
ORANGE ROSEMARY PORK TENDERLOIN RECIPE - (4.7/5)
Provided by rollingstone577
Number Of Ingredients 15
Steps:
- Mix 3 T olive oil, orange zest, rosemary leaves w/S&P to taste in a bowl or zip lock bag. Add tenderloins & rub marinade or shake in zip lock bag. Let marinade for 20 mins. Preheat oven @ 375. Heat remaining 3 T of olive oil in large skillet over medium high heat. Add tenderloin & sear all sides. Remove from skillet & add to oven safe dish/pan. Roast pork until thermometer reads 145F in thickest part. About 15 mins. For pan sauce: Pour off majority of oil from sear skillet leaving the brown bits. Heat pan over medium heat & add shallots & the wine. Continue cooking until most of wine is cooked off, while scraping the browned bits from bottom of pan. Add the stock & continue cooking until sauce is reduces by half. Remove from heat & stir in butter one slice at a time until fully incorporated. Stir in the balsamic vinegar, rosemary & orange zest. S&P to taste. Remove pork from oven & pan/dish. Let rest for 8-10 mins. Slice, plate & cover with sauce. Enjoy. Bonus: Here are some more pan sauces to try with this. Mushroom Sauce: Sauté the mushrooms with the shallots or onion until soft. Stir in 1/2 t Dijon mustard & 1/2 c of heavy cream just before finishing the sauce. Lemon Thyme Sauce: Use 1/2 c White wine & 1/2 c chicken broth. Add fresh lemon juice & minced thyme leaves ns after the butter to finish sauce. Peppercorn Sauce: Add 1 T mixed peppercorn the butter to finish.
ORANGE PORK TENDERLOIN
Dining with flair can be fuss-free when pork tenderloin is the featured fare. Family and friends will be impressed with these tender pork slices served with a succulent orange sauce.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 3-4 servings.
Number Of Ingredients 7
Steps:
- Place pork slices in an ungreased 13-in. x 9-in. baking dish. Combine butter, thyme and cayenne; spread over pork. Pour 3/4 cup orange juice over meat. Bake, uncovered, at 425° for 20-25 minutes or until meat is no longer pink, basting occasionally., Remove pork and keep warm. Pour pan drippings into a measuring cup; add enough remaining orange juice to measure 3/4 cup. Pour into a saucepan. Stir in flour and sugar until smooth. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 197 calories, Fat 7g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 23g protein.
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
ORANGE MARINATED PORK TENDERLOIN
This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!
Provided by JUDY MALLORY
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
- Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
- Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.9 g, Cholesterol 72.6 mg, Fat 4.1 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 1.4 g, Sodium 1260.5 mg, Sugar 5.6 g
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!
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
GLAZED ROSEMARY PORK
A honey-rosemary glaze delicately seasons pork tenderloin in this delightful entree. As elegant as it is easy, the main course is ideal for weekend dinner parties and weeknight suppers alike. -Barbara Sistrunk, Fultondale, Alabama
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Whisk together first 7 ingredients. Cut tenderloins crosswise into 1-in. slices; pound each with a meat mallet to 1/2-in. thickness., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. In batches, cook pork until a thermometer reads 145°, 3-4 minutes per side. Remove from pan., In same skillet, heat remaining oil over medium heat; saute garlic until tender, about 1 minute. Stir in broth mixture; bring to a boil, stirring to loosen browned bits from pan. Add pork, turning to coat; heat through.
Nutrition Facts : Calories 255 calories, Fat 10g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 194mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
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