Pork Tenderloin With Roasted Sweet Potatoes And Pears Recipes

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Place pork tenderloin in pan. In small bowl, mix rosemary, salt, sage and pepper. Rub half of seasoning mixture on pork.
• In medium bowl, toss sweet potato, pears and onion with oil until coated. Sprinkle with remaining seasoning mixture; toss. Place vegetables around pork.
• Bake 25 to 30 minutes, stirring vegetables and pears gently once or twice during baking, until pork has slight blush of pink in center and meat thermometer inserted in center reads 145°F, and vegetables are tender. Remove from oven; cover with foil and let stand 3 minutes before slicing. Cut pork into 1/2-inch slices. Serve with vegetables. Garnish with fresh sage leaves.

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
• Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
• Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

Steps:

• Rub meat with the mustard powder and thyme to taste. Place in a nonreactive dish and add 1/2 cup sherry, 1/2 cup soy sauce, the garlic and the ginger. Coat the loin well, cover and refrigerate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 145 degrees F (63 degrees C). Baste the pork occasionally while cooking.
• Meanwhile, heat the apple jelly in a small saucepan over medium heat. Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. Pour over the tenderloin when it's done.

Steps:

• Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
• Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.

Steps:

• Preheat oven to 450 degrees.
• Parboil potatoes to soften slightly.
• Spray baking dish with cook spray.
• Season the pork tenderloin on all sides with garlic salt and pepper.
• Add the pork tenderloins and surround with sweet potatoes and pears.
• drizzle oil over vegetables.
• Sprinkle rosemary and sage over pork tenderloin (I actually flip the tenderloins so that the herbs are on all sides).
• Cook in oven for 25-35 minutes.
• Let rest out of oven for 10 minutes before slicing.

Steps:

• Heat oven to 425º F. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 15 minutes.
• Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely.
• Push the vegetables to the edges of the baking sheet, place the pork in the center, and drizzle the pork with the honey. Roast until the pork is cooked through and the sweet potatoes and pears are tender, 20 to 25 minutes. Let the pork rest for at least 5 minutes before slicing. Serve with the sweet potatoes and pears.

Steps:

• Heat oven to 425°F. In large bowl, mix 1 tablespoon oil, 1 teaspoon Italian seasoning, 1/4 teaspoon salt and the garlic. Add sweet potatoes and onions; toss to coat. Spread in 9x13-inch pan. Roast uncovered 10 minutes.
• Meanwhile, brush pork tenderloins with 1/2 tablespoon oil. In small bowl, stir together 1 teaspoon Italian seasoning, 1/4 teaspoon seasoned salt and the Parmesan cheese.
• Move vegetables to center of pan; place 1 pork tenderloin on each side. Sprinkle seasoning mixture evenly over pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
• Roast uncovered 20 to 25 minutes longer or until thermometer reads 155°F. Cover pan with foil; let stand 5 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)
• Cut pork into 1-inch-thick slices; arrange on platter with sweet potatoes and onions. Sprinkle with parsley.