HERB ROASTED PORK LOIN WITH PARSLEY SHALLOT SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 1h50m
Yield 8 servings (serving size is 4oz of meat and 1T of sauce)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork. Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce.
- Combine all ingredients in a blender and puree.
PARMESAN CRUSTED PORK TENDERLOIN
Make and share this Parmesan Crusted Pork Tenderloin recipe from Food.com.
Provided by Ginny
Categories Pork
Time 32m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Mix breadcrumbs, Parmesan cheese, salt, pepper and poultry seasoning in a small bowl and set aside.
- Place pork tenderloin on greased baking pan. Cover with mayonnaise. Cover with bread crumb mixture.
- Roast 20 - 27 minutes until internal temperature is 145 degrees. Pull, tent with foil and let rest 3 minutes.
- Note: I typically serve with fingerling potatoes, split in half and tossed in olive oil, salt and rosemary. Roast in dish with pork tenderloin. Buttered green beans completes the meal.
Nutrition Facts : Calories 300.9, Fat 11.8, SaturatedFat 3.4, Cholesterol 83, Sodium 625.3, Carbohydrate 18.5, Fiber 0.9, Sugar 2.3, Protein 28.7
PARMESAN PORK TENDERLOIN
I am of Danish descent and love all things pork, both old recipes and new. Here's a dish I came up with myself. -John Hansen, Marstons Mills, Massachusetts.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside., In a large skillet, saute the onion, mushrooms and garlic in 1 teaspoon butter and 1 teaspoon oil until tender; remove and keep warm. In the same skillet, cook pork in remaining 1 teaspoon butter and 1 teaspoon oil in batches over medium heat until juices run clear, about 2 minutes on each side. Remove and keep warm., Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth; add seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with the pork and the onion mixture.
Nutrition Facts : Calories 388 calories, Fat 19g fat (8g saturated fat), Cholesterol 118mg cholesterol, Sodium 472mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 43g protein.
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- To make Chimichurri marinade, finely chop fresh parsley and garlic cloves and combine in a bowl. Whisk in the vinegar, then the olive oil, dried oregano and red pepper flakes, salt and pepper.
- Trim the pork tenderloins of any fat, then drizzle with lime juice and place in a large bowl together with Chimichurri marinade. Toss to ensure it is evenly coated. Cover the bowl and leave it in the fridge for at leaf 4 hours or overnight.
- Place a grill pan over high heat and cook the pork 3-4 minutes on each side until evenly browned all over (15 minutes, in total) Reduce the heat to medium and continue cooking it for another 10 minutes, turning it frequently. The tenderloin should be slightly stingy to the tough (timings may vary depending on the thickness of the fillet)
- Remove the pork and roll it in grated Parmesan until evenly coated. Place it back on the grill and cook for another 1-2 minutes until the cheese has melted and is golden brown. The pork should be just firm and the juices should run clear when pierced with a skewer.
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