Herb Roasted Pork Tenderloin With Pears Recipes

HERB-ROASTED PORK TENDERLOIN WITH PEARS

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.

HERB AND GARLIC ROAST PORK LOIN WITH ROASTED PEARS AND ONIONS

Steps:

• Preheat the oven to 375 degrees F.
• Sprinkle the pork all over with a good pinch of salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add 2 tablespoons oil; add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a cutting board.
• Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary and minced garlic; cook, stirring, until fragrant, about 1 minute. Stir in the breadcrumbs and 1 teaspoon salt; cook, stirring, until golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax paper or parchment.
• Brush the pork with the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the center of the skillet. Halve the garlic heads crosswise, then add to a large bowl with the pears, onion, remaining 2 tablespoons oil, 1/4 teaspoon salt and several grinds of pepper. Toss until evenly combined, then add to the skillet surrounding the pork. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
• Meanwhile, place the skillet with the roasted pears and onions over medium-low heat. Add the vinegar and cook until almost all the vinegar has been absorbed and the pears look glossy, about 2 minutes. Sprinkle with more chopped parsley. Slice the pork and serve with the roasted garlic, pears and onions.

PORK TENDERLOIN WITH ROASTED PEARS WITH GREEN BEANS AND GARLIC-THYME SAUCE

Steps:

• Before You Cook Check pear for ripeness upon delivery. If unripe, close in a paper bag, either alone or with a banana, apple, or tomato. Let sit on a counter for a couple days. Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Trim ends off green beans. Cut into 1" pieces.Core pear and cut into 1/2" slices.Peel and halve shallot. Cut into 1/4" slices.Mince garlic.Stem and mince thyme.Pat pork tenderloin dry, and season all over with 1/4 tsp. salt and a pinch of pepper.If using bone-in pork chops, chicken, or NY strip steak, pat dry and season both sides same amount. 2 Start the Green Beans and Pear Place green beans, pear, and shallot on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Massage oil into vegetables and spread into an even layer (some overlap is OK).Roast in hot oven until starting to soften, 5 minutes.If using chicken, or NY strip steak, follow same instructions. If using bone-in pork chops, roast mixture in hot oven, 10 minutes.Carefully remove from oven. Mixture will continue cooking in a later step. 3 Sear the Pork Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork tenderloin to hot pan and cook until browned on two sides, 3-4 minutes per side.Place pork tenderloin on top of green bean mixture. Pork will continue cooking in a later step.If using bone-in pork chops, chicken or NY strip steak, follow same instructions and cook until browned, 2-3 minutes per side. Place on top of green bean mixture.Reserve pan; no need to wipe clean. 4 Roast the Pork, Green Beans, and Pear Roast baking sheet in hot oven until pork reaches a minimum internal temperature of 145 degrees, 16-18 minutes.If using chicken breasts, follow same instructions and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. If using bone-in pork chops or NY strip steak, follow same instructions and cook until pork or steak reaches a minimum internal temperature of 145 degrees, 6-9 minutes for pork, or 12-14 minutes for steak.Rest pork at least 5 minutes, then slice if desired. Halve NY strip to serve.While pork rests, make sauce. 5 Make Sauce and Finish Dish Return pan used to sear pork tenderloin to medium heat. Add 1 tsp. olive oil, garlic, and thyme to hot pan. Stir constantly until aromatic, 30-60 seconds.Stir in 1/4 cup water and chicken base. Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 1-2 minutes.Remove from burner and swirl in butter. Season with 1/4 tsp. salt and a pinch of pepper.Plate as pictured on front of card, placing pork on sauce. Bon appétit!

HASSELBACK HERB ROASTED PORK TENDERLOIN WITH PEARS

Steps:

• Preheat oven to 400˚F.
• Lay the pork tenderloin horizontally on a cutting board. Using a paring knife, cut about 20 slits vertically into the pork. Place a small slice of garlic and a few leaves of thyme into each opening. Sprinkle evenly all over with salt and pepper.
• Heat olive oil in a large ovenproof skillet over medium-high heat. Add the pork. Cook about 3-4 minutes on each side until browned all over. Add pears to the pan.
• Roast in the oven for 15-20 minutes, until pork registers 160˚F on an instant read thermometer.
• Transfer pork and pears to a serving platter, and tent with foil to keep warm.
• Place the skillet over medium heat. Add wine and herbs to the pan, and simmer for 1-2 minutes, using a wooden spoon to scrape up any fond.
• In a small bowl, whisk together cornstarch and cold water. Add the slurry to pan and stir to combine. Simmer until the mixture is thickened.
• Add chicken stock and stir to combine. Simmer for approximately 4-5 minutes, until thickened. Season with salt and pepper to taste.
• Slice the meat, then serve immediately, with sauce and a few pieces of pear.

ROASTED HERB PORK TENDERLOINS

Steps:

• Heat oven to 425°F. In small bowl, mix garlic pepper blend, rosemary, thyme, paprika and salt.
• Brush pork tenderloins with oil. Sprinkle with seasoning mixture; rub in with fingers. In ungreased shallow roasting pan, place pork tenderloins.
• Roast 25 to 35 minutes or until pork has slight blush of pink and meat thermometer inserted in center reads 160°F. Let stand 5 minutes before slicing.

HERB-ROASTED PORK TENDERLOIN WITH PEARS

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.

PORK TENDERLOIN WITH PEAR CREAM SAUCE

Steps:

• Preheat oven to 425°. Sprinkle pork with the herbes de Provence, salt and pepper. In a large ovenproof skillet, brown pork in 1 tablespoon butter on all sides. Bake 18-22 minutes or until a thermometer reads 145°. Remove pork from skillet and keep warm. Let meat stand for 5 minutes before slicing. , Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Remove from pan and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme. , Remove from heat. Add brandy; cook over medium heat until liquid is almost evaporated, stirring to loosen browned bits from pan. Add cream and nectar; cook and stir until slightly thickened. Slice pork; serve with pears and cream sauce.,

HERB-ROASTED PORK TENDERLOIN

Steps:

• Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.
• Prick pork with a fork, and place in marinade, turning to coat.
• Cover dish, or seal bag; Chill 2 hours.
• Remove from marinade, discarding marinade.
• Place pork on a rack in a roasting pan.
• Bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees.