ROASTED PORK TENDERLOIN AND VEGETABLES
There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. -Diane Martin, Brown Deer, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.
Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
ROAST PORK TENDERLOIN WITH ROASTED VEGETABLES
How to roast pork tenderloin recipe with time for how long to bake. Herb and garlic rub and harvest vegetables - onion, carrots, potatoes, eggplant mushrooms.
Provided by Steve Cylka
Categories Main Course
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Spread roasted vegetables evenly across the bottom of a roasting pan. Drizzle oil all over the vegetables.
- Roast vegetables for 30-35 minutes or until the vegetables are just starting to get tender.
- Trim the pork tenderloin of any excess fat and membrane.
- Make the seasoning rub by mixing together the minced garlic, salt, black pepper, oregano and paprika. Rub all over the pork tenderloin.
- Move the vegetables in the middle to make room to place the pork tenderloin. Lay the pork tenderloin in the cleared out area, making sure that the pork tenderloin are not touching each other.
- Place back into the oven and roast until the pork tenderloin is cooked and reaches an internal temperature of 145F, about 25 minutes.
- If desired, garnish with minced fresh parsley.
- Serve.
Nutrition Facts : Calories 440 kcal, Carbohydrate 39 g, Protein 43 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 1309 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving
PORK POT ROAST WITH ROOT VEGETABLES
Steps:
- Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
- Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
- Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
- Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.
HERBED PORK TENDERLOINS
Steps:
- Preheat the oven to 450 degrees F.
- Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
- Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.
CRUMB-CRUSTED PORK ROAST WITH ROOT VEGETABLES
Perfect for a cold-weather feast, this hearty pork roast comes with sweet roasted veggies and a savory crumb coating. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place roast on a rack in a shallow roasting pan coated with cooking spray. In a small bowl, mix honey, molasses and mustard; brush over roast., In a large bowl, mix sage, thyme and rosemary. In a small bowl, toss bread crumbs with Parmesan cheese and 2 teaspoons of the herb mixture; press onto roast., Add vegetables, oil, salt and pepper to remaining herb mixture; toss to coat. Arrange vegetables around roast., Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove from pan; let stand 10 minutes before slicing. Serve with vegetables.
Nutrition Facts : Calories 302 calories, Fat 10g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 313mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES
This is one of, if not the most delicious recipes Ive ever made. The flavor is so rich and incredible. It is not dry, although the cooking time may lead you to think differently. You can cut it with a fork, it is just so moist and tender.
Provided by IronChefNicole
Categories Pork
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
- 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
- 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
- 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
- 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
- 6. Let meat rest for 30 minutes.
- 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
- **You may add more veggies but You'll probably have to go with a bigger pan size.
- **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!
ROASTED HERB PORK TENDERLOINS
Rub some seasonings on the pork and bake-it's that simple!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 160, Carbohydrate 0 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 0 g
HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY
This lean roast dinner uses pork leg topped with prosciutto. Serve with roast potatoes, carrots and celeriac, plus lots of herbs and an apple gravy
Provided by Sara Buenfeld
Categories Dinner
Time 2h5m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Cut all the rind and fat off the pork and discard so that you are left with a lean chunk of meat. Spread with the mustard, scatter with the chopped herbs and season with black pepper. Place the prosciutto slices on top of the pork to protect the meat where the fat has been removed.
- Spray a large roasting tin with oil and put the pork in the centre. Surround with all the vegetables, scatter with the thyme sprigs, then spray again and cover with foil. Roast for 1 hr, then turn the heat up to 220C/200C fan/gas 7. Uncover, spray again and roast for 20 mins more.
- Meanwhile, make the gravy. Mix the cornflour with a little water to make a wet paste, heat the stock in a pan, stir in the cornflour mixture and cook, stirring, until thickened. Add the apple and cook for 5 mins until it's softened but still holds its shape.
- Remove the meat from the tin and pour any juices from the tin into the gravy. Spray the veg with oil and roast for 20 mins more (while the meat rests) to brown them. Serve the pork with the roasted and fresh vegetables, and the apple gravy.
Nutrition Facts : Calories 418 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 1.4 milligram of sodium
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