SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS
Steps:
- Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
- Place the tenderloins in the center of the prepared pan and set aside.
- Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
- Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
- While the pork is resting, heat the remaining marinade in the small saucepan.
- Slice the pork and drizzle with the warm marinade.
ROAST PORK AND POTATOES
Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 280 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 434mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.
PORK TENDERLOINS WITH ROASTED POTATOES
My mother found this delicious recipe many years ago, when I was a teenager. Now I make it for my husband, Bob, who adores it.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix oil, garlic, rosemary, salt and pepper. Place half of the marinade in each of two resealable plastic bags. Add pork to one bag and potatoes to the other bag. Seal bags and turn to coat; refrigerate 8 hours or overnight., Preheat oven to 425°. Drain and discard marinades. Place meat and potatoes in a greased 2-qt. broiler-safe baking dish. Bake, uncovered, 20-25 minutes or until potatoes are almost tender. Broil 5 in. from heat for 4-5 minutes or until potatoes are tender and a thermometer inserted in pork reads 160°. Let stand 5 minutes before slicing.
Nutrition Facts :
ROAST PORK LOIN AND POTATOES
Categories Herb Pork Potato Roast Rosemary Pork Tenderloin Sage Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 2 hours.
- Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes.
- Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.
ROAST PORK LOIN AND POTATOES
This is the ultimate Italian pork roast. Covering it the first 2 hours of baking is the secret. The recipe comes from Bon Appetit.
Provided by Barb G.
Categories High Protein
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 375°.
- Whisk 1/4 cup oil, garlic, butter, sage and rosemary in a small bowl to blend.
- Place pork in large roast pan.
- Sprinkle with salt and pepper.
- Rub herb mixture over pork (can be made 1 day ahead. Cover and chill).
- Cover pork loosely with foil and roast 2 hours.
- Divide remaining 1/4 cup oil between 2 heavy skillets.
- Heat oil over medium-high heat.
- Divide potatoes between skillets.
- Sprinkle with salt and pepper.
- Sauté until potatoes are golden brown but not tender, about 15 minutes.
- Transfer potatoes to roasting pan with pork.
- Toss potatoes in pan juices.
- Continue roasting, uncovered, until pork browns, potatoes are tender, about 40 minutes.
- Place pork in center of platter, surround with potatoes.
- Pour pan juices into glass measuring cup.
- Spoon off fat.
- Pour juices over pork and potatoes.
HERB ROASTED PORK LOIN AND POTATOES
This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra special meal.
Provided by mom2wildchild
Categories Meat and Poultry Recipes Pork
Time 2h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
- Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
- Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 29.5 g, Cholesterol 79.4 mg, Fat 12.3 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 3.3 g, Sodium 53.3 mg, Sugar 1.4 g
ROAST PORK TENDERLOIN WITH POTATOES AND MUSHROOMS
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Sprinkle the tenderloins with salt, pepper and cumin.
- Place the tenderloins in a roasting pan large enough to also hold the onions and potatoes in one layer. Sprinkle the tenderloins with the sage, then spread around the roast the onions, potatoes, mushrooms, garlic and the bay leaf. Brush them with the oil.
- Place the pan on top of the stove and over medium-high heat cook, turning the pork and vegetables until they are lightly browned all over. Place the pan in the oven and bake for 30 minutes. Turn the meat and vegetables, basting a few times.
- Pour off the fat from the pan. Add the wine and water. Crush the garlic clove with a fork, discard the skin, and blend with the gravy. Return to the oven and cook 10 more minutes.
- To serve, cut the pork crosswise into pieces. Serve with the onions, potatoes, mushrooms and the gravy. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 6 grams, Carbohydrate 81 grams, Fat 9 grams, Fiber 13 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1856 milligrams, Sugar 13 grams, TransFat 0 grams
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