Garlic Rosemary Pork Tenderloin Veggies Recipes

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GARLIC AND ROSEMARY PORK TENDERLOIN RECIPE



Garlic and Rosemary Pork Tenderloin Recipe image

A quick dry rub for pork tenderloin on the grill.

Provided by Steve

Number Of Ingredients 6

4 - 6 cloves garlic
6 sprigs fresh rosemary (about 4 inches each)
1 tablespoon Olive Oil
4 pound whole pork tenderloin
1 teaspoon Kosher salt
fresh ground black pepper

Steps:

  • Peel, crush and finely mince the garlic on a cutting board.
  • Sprinkle the garlic with the salt and then use the back of the knife and a lot of pressure to start to rub the garlic into a paste. The salt will allow you to break the garlic down into a paste as you rub it with the back of the knife. Repeat the process until you get a nice paste consistency.
  • Remove and then mince the leaves of 4 of the the rosemary sprigs, saving the stems and remaining sprigs until later in the recipe.
  • Combine the garlic, rosemary, olive oil and a few turns of black pepper in a small bowl and mix thoroughly to form a paste.
  • Pat the pork tenderloin dry with a paper towel and then rub with the garlic and rosemary paste.
  • Allow the pork to sit at room temperature for about 20 minutes to marinate.
  • Light the grill and prepare for medium direct grilling.
  • Once the grill is ready and the pork tenderloin has marinated for 20 minutes, throw the 2 remaining rosemary sprigs and reserved sprigs down into the fire and then immediately place the pork tenderloin over the now smoldering rosemary and then close the lid of the grill.
  • Grill for about 6 minutes and then open the lid of the grill and turn the pork tenderloin 1/4 turn. Treat the pork tenderloin like it has 4 sides, we are going to grill all 4 sides to get it nice and even.
  • Continue to grill the pork 6 minutes per side until it reaches an internal temperature of around 145 degrees.
  • Remove the pork tenderloin from the grill, cover with aluminum foil and let rest for 8 minutes before slicing.

ROSEMARY AND GARLIC PORK TENDERLOIN



Rosemary and Garlic Pork Tenderloin image

Rosemary and Garlic Pork Tenderloin recipe is delicious, and so very easy to make! The entire family just loves the flavor combinations and the perfect glaze. This easy pork tenderloin comes together in less than 45 minutes and is perfect for those that are following a low carb or paleo eating plan.

Provided by Lora

Categories     Dinner

Time 50m

Number Of Ingredients 14

2 lb pork tenderloin
2 tbsp extra virgin olive oil
2 teaspoons sea salt and fresh cracked pepper
1 teaspoon mild paprika
6 garlic cloves
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh rosemary
¼ water
For the glaze:
½ cup coconut amino acids (or tamari if you're keeping gluten-free and not Paleo)
⅓ cup maple syrup (or honey )
⅓ cup orange juice (freshly squeezed, or freshly squeezed lemon juice)
¼ cup rice vinegar
¼ cup water

Steps:

  • Preheat oven to 350 degrees. Line baking sheet with aluminum foil. Add tenderloin to the baking pan. In a small bowl, combine the rosemary, parsley and one tablespoon of olive oil. Set aside.
  • Generously season tenderloin with salt, pepper and paprika. Drizzle on the olive oil and add the peeled garlic cloves. to the pan. Cover the pan and place the pork in the fridge while the oven is preheating.
  • While the oven is heating, prepare the glaze. Mix all the glaze ingredients in a small pan and let it come to a lively simmer for 20 minutes, until reduced and slightly thick.
  • The sauce will slightly cover the back of a spoon and look syrupy. At the end of the cooking, you should see large, excited bubbles (this is the sugar caramelizing), so if you don't see those, keep cooking a little bit more. When sauce is ready, set aside.
  • Remove the pork from the fridge and uncover it. Place the pan in the heated oven. When pork is halfway done, drizzle some of the glaze on top of the pork and baste with the juices from the bottom of the pan. If it seems too dry, add 1/4 cup more of water (more if needed).
  • When there are 10 minutes left of the baking time, spoon on the rest of the glaze. Bake until pork is 150 degrees internally at the widest part of the tenderloin (about 25 minutes.)
  • When pork has come to temperature, remove and let rest for at least five minutes to lock in juices. Spoon over the rest of the glaze and toss on top the fresh rosemary and parsley oil. Slice against the grain and serve immediately.

GARLIC AND ROSEMARY PORK TENDERLOIN



GARLIC AND ROSEMARY PORK TENDERLOIN image

I love a good steak or a pork Tenderloin cooked on the grill there's nothing quite like meat cooked on the grill . With some vegetables grilled along side.

Provided by JANET JORDAN

Categories     Meat Appetizers

Time 40m

Number Of Ingredients 7

4--6 clove garlic
6 sprig(s) of fresh rosemary, about 4 inches long
1 Tbsp olive oil
4 lb whole pork tenderloins
1 tsp kosher salt
fresh ground black pepper
1/2 tsp freshlt ground oregano

Steps:

  • 1. Peel, crush and finely mince garlic on cutting board.-
  • 2. Sprinkle the garlic with the sail and then use the back of the knife and a lot of pressure to start to rub the garlic into a paste. The salt will allow you to break the garlic down into a paste as you rub it with the back of the knife. Repeat the process until you get a nice paste consistency.
  • 3. Remove and then mince the leaves of 4 of the rosemary sprigs, saving the stems and remaining sprigs until later in the recipe.
  • 4. Combine the garlic, rosemary, olive oil, and a few turns of black pepper in a small bowl and mix thoroughly to form a paste.
  • 5. Pat the pork tenderloin dry with a paper towel and then rub with the garlic and rosemary paste.
  • 6. Allow the pork to sit at room temperature for about 20 minutes to marinate.
  • 7. Light the grill and prepare for medium grilling.
  • 8. Once the grill is ready and the pork tenderloin has marinated for 20 minutes, throw the 2 remaining rosemary sprigs and reserved sprigs down into the fire and then immediately place the pork tenderloin over the now smoldering rosemary and close the lid of the grill.
  • 9. Grill for about 6 minutes and then open the lid of the grill and turn the pork tenderloin 1/4 turn. Treat the pork like it has 4 sides, we are going to grill all 4 sides to get it nice and even.
  • 10. Continue to grill the pork 6 minutes per side until it reaches an internal temperature of around 145 degrees.
  • 11. Remove the pork tenderloin from the grill, cover with aluminum foil and let rest for 8 minutes before slicing

GARLIC ROSEMARY PORK TENDERLOIN & VEGGIES



Garlic Rosemary Pork Tenderloin & Veggies image

I had some tenderloin that needed cooking so I decided to use the same recipe thatI use on my roast potatoes......it turned out great!

Provided by Canadian Pixie

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs pork tenderloin (in two 1 lb pieces)
1 -1 1/2 lb potato, diced
1 -1 1/2 lb carrot, sliced
6 large garlic cloves
1 onion, diced
4 teaspoons dried rosemary
1/2-1 cup cooking oil

Steps:

  • Preheat oven to 400°F.
  • Rinse tenderloin and pat dry. Place into large casserole dish.
  • Dice potatoes into approximately 1 inch cubes. Set aside.
  • Slice carrots into 1/2-3/4 inch slices. Set aside.
  • Using garlic press, crush all 6 cloves of garlic into a large bowl. Add onion, rosemary and oil. (Amount of oil depends on how large you cut vegetable pieces.) Stir well to combine all ingredients evenly.
  • Spoon approximately 1/4 cup of garlic mixture over tenderloins.
  • Add vegetables to remaining garlic mixture and stir well, coating all vegetables evenly. Spoon vegetables into casserole dish around tenderloins.
  • Pour any remaining garlic mixture over tenderloins and vegetables.
  • Place casserole dish, uncovered into oven. Cook for 30-40 minutes, stirring vegetables occasionally.
  • The more you stir the vegetables, the crispier they will be. For a softer vegetable, only stir at the 25-30 minute mark.

Nutrition Facts : Calories 706.6, Fat 40.1, SaturatedFat 7.9, Cholesterol 149.7, Sodium 198.7, Carbohydrate 36, Fiber 6.7, Sugar 7.3, Protein 50.6

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