ITALIAN PORK TENDERLOIN
Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.
Provided by ANNACOYNE
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
- Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.
Nutrition Facts : Calories 356 calories, Carbohydrate 3.1 g, Cholesterol 121.8 mg, Fat 25 g, Fiber 0.5 g, Protein 28.9 g, SaturatedFat 10.3 g, Sodium 390.3 mg, Sugar 0.5 g
ITALIAN PORK TENDERLOIN WITH ROASTED SWEET POTATOES
Meld Parmesan cheese, garlic, and Italian seasonings for this Mediterranean twist on meat and potatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 3
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. In large bowl, mix 1 tablespoon oil, 1 teaspoon Italian seasoning, 1/4 teaspoon salt and the garlic. Add sweet potatoes and onions; toss to coat. Spread in 9x13-inch pan. Roast uncovered 10 minutes.
- Meanwhile, brush pork tenderloins with 1/2 tablespoon oil. In small bowl, stir together 1 teaspoon Italian seasoning, 1/4 teaspoon seasoned salt and the Parmesan cheese.
- Move vegetables to center of pan; place 1 pork tenderloin on each side. Sprinkle seasoning mixture evenly over pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
- Roast uncovered 20 to 25 minutes longer or until thermometer reads 155°F. Cover pan with foil; let stand 5 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)
- Cut pork into 1-inch-thick slices; arrange on platter with sweet potatoes and onions. Sprinkle with parsley.
Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 95 mg, Fiber 4 g, Protein 37 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 8 g, TransFat 0 g
ITALIAN ROAST PORK LOIN
Make and share this Italian Roast Pork Loin recipe from Food.com.
Provided by Harley Seashell Pri
Categories Pork
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Oven at 350°F.
- Trim fat from pork.
- Combine rosemary, garlic, salt, pepper, and olive oil.
- Melt butter in roasting dish and then place onions over top of the butter.
- Rub rosemary mixture all over pork loin.
- Sear on all sides in a hot skillet.
- Place pork on top of onions in roasting pan and then cover with foil.
- Bake for an hour or until meat thermometer reads 160°F.
- To make a real tasty onion gravy for the meat, combine 1 tablespoon of flour in 1 cup of cold water. Pour pan drippings with onions into a small sauce pot and bring to a gentle boil. Add water and flour mixture. Whisk and boil until thickened. Serve with pork loin roast.
Nutrition Facts : Calories 448.8, Fat 26.1, SaturatedFat 8.8, Cholesterol 145.5, Sodium 415.8, Carbohydrate 1.8, Fiber 0.3, Sugar 0.4, Protein 49
ITALIAN ROASTED PORK TENDERLOIN
I like to grind the salt, fennel seed, and pepper together myself, and I often add whole pine nuts to the paste mixture.
Provided by TigerJo
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325°; spray roasting pan rack with nonstick pan spray; trim fat from tenderloin; cut lengthwise into almost halves, open roast flat with cut side up.
- Mash remaining ingredients into a paste (I like to grind the fennel with the salt & peppercorns in my spice grinder); rub 2T paste on the inside of the tenderloin. Sprinkle with pine nuts (optional); fold pork closed; rub remaining paste on outside of tenderloin and truss with twine if desired.
- Place pork on the roasting pan rack; roast uncovered for 1hr or to desired doneness. over and let rest for 15 minutes; cut in 1/4" slices.
Nutrition Facts : Calories 170.1, Fat 7.7, SaturatedFat 2.3, Cholesterol 74.8, Sodium 201.4, Carbohydrate 0.5, Fiber 0.1, Protein 23.4
ITALIAN ROASTED PORK TENDERLOIN
By the time the oven is preheated, you'll have the pork rubbed and ready to go!
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray rack of roasting pan with cooking spray. In small bowl, mash all ingredients except pork into a paste, using spoon. Rub paste over pork.
- Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork. Bake uncovered about 35 minutes or until pork has slight blush of pink in center and meat thermometer reads 160°F.
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
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ITALIAN ROASTED PORK TENDERLOIN WITH VEGETABLES & QUINOA
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Category Healthy Pork RecipesCalories 490 per servingTotal Time 4 hrs 45 mins
- To prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Measure out 1/4 cup plus 2 tablespoons and transfer the remaining dressing to a large mason jar; refrigerate for up to 1 week.)
- To prepare pork & vegetables: Place pork and 1/4 cup dressing in a large sealable bag. Press out air and seal. Massage the dressing all over the pork. Refrigerate for at least 4 hours or up to 24 hours. (Reserve the 2 tablespoons dressing for Step 8.)
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