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!
LEMON-ROSEMARY PORK TENDERLOIN
This tender pork is seasoned with a wonderful herb and lemon rub I created. Even my husband, who is a chef, thinks this dish is special enough for company. -Carol Birkemeier, Nashville, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.
Nutrition Facts : Calories 176 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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
GRILLED ROSEMARY GINGER PORK TENDERLOIN AND PEACHES
Steps:
- Whisk together the oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper, and pepper flakes in a bowl. Transfer half of the marinade to a gallon-sized sealable plastic bag with the pork. Marinate the pork in the refrigerator for at least 2 hours and up to 12 hours. Refrigerate the remaining marinade.
- When ready to cook, build a charcoal fire or preheat gas grill
- Remove pork from the bag and discard the used marinade. Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut each tenderloin into 8 slices on the diagonal.
- Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade. Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes. Transfer to the cutting board and cut each peach half into thirds.
- To serve, fan 3 radicchio lettuce leaves on each of 4 plates. Place 1/4 of the romaine in the center of each. On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves. Sprinkle with the cheese and drizzle each plate with 2 tablespoons of the reserved marinade. Garnish each plate with a rosemary sprig and serve.
Nutrition Facts : Calories 437 calorie, Fat 27 grams, SaturatedFat 6 grams, Carbohydrate 10.7 grams, Fiber 2.3 grams
HERB-MARINATED PORK TENDERLOINS
For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.
Provided by Ina Garten
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
- Preheat the oven to 400 degrees F.
- Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams
GRILLED PORK TENDERLOIN WITH ROSEMARY
Steps:
- Preheat a grill pan over medium heat. Sprinkle the pork with the olive oil and some salt and pepper, and then grill for 7 to 10 minutes on each side. In a small pot, add the apple cider, maple syrup, vinegar and rosemary. Simmer over low heat until the mixture thickens, about 20 minutes. Remove the pork from the grill and rest it for 10 minutes before slicing. Serve with the apple cider sauce.
GRILLED ROSEMARY PORK ROAST
When the family's coming or we're expecting guests for dinner, I often serve this flavorful grilled pork roast-and it's always a winner! Chopped apple and sweet honey complement the rosemary and garlic. -Christine Wilson Sellersville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the apples, cider, onions, honey, rosemary and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool to room temperature. Place pork roast in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Transfer the remaining marinade to a bowl; cover and refrigerate., Prepare grill for indirect heat. Drain pork and discard marinade. Place pork on greased grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-3/4 hours or until a thermometer reads 160°, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork.
Nutrition Facts : Calories 260 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
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
ROSEMARY ROASTED PORK TENDERLOIN
This is one of my favorite herb recipes and really showcases the rosemary. The tender pork also picks up a slightly sweet taste from apple juice concentrate.-Carolyn Scheider, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first five ingredients. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade from meat. Place meat in a roasting pan coated with cooking spray. Pour the reserved marinade on top. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 320mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
ROSEMARY GRILLED PORK TENDERLOINS
This is the BEST recipe for tenderloins I've ever found. Juicy, flavorful, a definite crowd pleaser. Our friends grilled these for us on Easter and everyone was begging for the recipe! Enjoy! (Prep time does not include marinating).
Provided by NolansMom
Categories Pork
Time 30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Pour mixture of wine vinegar, 1/2 cup olive oil, water, garlic, 2 TBLS mustard, salt, sugar, basil, and 1/8 tsp pepper over pork tenderloins in a sealable plastic bag.
- Marinate in refrigerator for 8 hours or longer, turning occasionally.
- Drain, discarding marinade.
- Pat tenderloins dry with paper towel.
- Rub mixture of honey, brown sugar, molasses, 1 TBLS mustard, 1 TBS olive oil, soy sauce, ginger, and 1/2 tsp pepper on all sides of tenderloins.
- Sprinkle with rosemary leaves.
- Place tenderloins on grill rack over medium-hot coals spiked with wet pecan or mesquite wood chips.
- (Or grill over medium indirect heat on gas grill).
- Grill for 10 to 15 minutes or until cooked through, turning once.
- Remove to serving platter.
- Cut each tenderloin into 12 medallions just before serving.
Nutrition Facts : Calories 256.4, Fat 13.6, SaturatedFat 2.5, Cholesterol 61.4, Sodium 760.1, Carbohydrate 13.2, Fiber 0.2, Sugar 12.3, Protein 19.9
ROSEMARY PORK LOIN
I started growing rosemary in my garden after I discovered this pork recipe. My husband and I think it's restaurant quality, and we look forward to making it after work. -Judy Learned, Boyertown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency. Transfer to a small bowl., Stir in the oil, rosemary and pepper; brush over pork. Let stand for 20 minutes., Grill pork, covered, on a lightly oiled rack over medium heat or broil 4 in. from the heat until a thermometer reads 145°, 9-11 minutes on each side. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 163 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 488mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
LEMON-ROSEMARY GRILLED PORK TENDERLOIN
Make and share this Lemon-Rosemary Grilled Pork Tenderloin recipe from Food.com.
Provided by cookalot 2
Categories Pork
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Rub pork all over with mustard and place in glass baking dish.
- Stir together juice, oil, rosemary, and garlic.
- Pour over meat.
- Cover and marinate at room temperature for 30 minutes or 8 hours in fridge, turning occasionally.
- Place at room temperature 30 minute before cooking.
- Place pork on grill over medium heat.
- Cook 20-25 minutes, turning often and brushing with marinade.
- Internal temperature should be 160°F.
Nutrition Facts : Calories 4261.7, Fat 145.4, SaturatedFat 43.2, Cholesterol 2170.9, Sodium 1738.2, Carbohydrate 3.1, Fiber 0.4, Sugar 0.8, Protein 690.2
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