EASY HERBED PORK TENDERLOIN
Pork tenderloin is a naturally lean white meat whose versatility (and quick cooking time) we love. It's also a great source of absorbable iron and B vitamins. Look for organic pork or pork raised without antibiotics for the cleanest cuts. Fresh herbs provide simple seasoning; opt for buying poultry blend herbs, which will provide a mix of rosemary and thyme in one package (instead of buying two separate packages). This recipe makes a double serving of pork; you'll use half of it the next day to top a lunch salad. We suggest buying poultry blend herbs, which will provide a mix of rosemary and thyme in 1 package (instead of buying 2 separate packages). Be sure to reserve half of the pork for the next day's lunch. This recipe goes with: Winter Salad with Easy Herbed Pork Tenderloin
Provided by Carolyn Williams, RD, PhD
Time 50m
Yield Serves 2 (serving size: 3 oz. pork)
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high.
- Combine first 4 ingredients in a ziplock plastic bag. Add pork, turning to coat. Refrigerate 30 minutes. Remove pork from bag; discard marinade. Sprinkle pork with salt and pepper. Place pork on grill grates coated with cooking spray; grill 16 minutes or until desired degree of doneness, turning occasionally. Remove pork from grill; let stand 5 minutes. Thinly slice. (Refrigerate half of pork for Day 2 Lunch.)
Nutrition Facts : Calories 197, Carbohydrate 1 g, Cholesterol 74 mg, Fat 10.3 g, Fiber 0.0 g, Protein 24 g, SaturatedFat 1.8 g, Sodium 209 mg, Sugar 0 g
HERB-RUBBED PORK LOIN
A savory herb rub and a mere 15 minutes of prep time turn plain pork roast into an easy, elegant entree. -Robin Schloesser, Chester, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the oil, herbs, salt and pepper; rub over pork. Place roast on a rack in a large shallow roasting pan. Pour water into pan., Bake, uncovered, at 350° for 1 to 1-1/2 hours or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 198 calories, Fat 8g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 240mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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
LIGHT HERB PORK LOIN
This is a light, flavorful way to prepare a pork loin.
Provided by Kim Williams
Categories Meat and Poultry Recipes Pork
Time 12h20m
Yield 6
Number Of Ingredients 14
Steps:
- Stir white wine, lime juice, water, olive oil, thyme, cilantro, black pepper, marjoram, and dill together in a bowl; pour into a large sealable plastic bag; add pork loin, squeeze air from the bag, and seal bag. Assure pork loin is completely covered in marinade and put bag in a bowl.
- Marinate pork in refrigerator, 8 hours to overnight.
- Heat a skillet over medium-high heat.
- Remove pork loin from marinade, shake to remove excess liquid but allow any herbs sticking to meat to remain.
- Sear pork loin in hot skillet until browned completely, 2 to 3 minutes per side; transfer to the crock of a slow cooker.
- Pour chicken broth over the pork loin. Arrange potatoes, carrots, and onion around the meat in the slow cooker crock.
- Cook on High until the meat is tender, at least 4 hours.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 36.5 g, Cholesterol 72.5 mg, Fat 17.7 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 4.4 g, Sodium 411.4 mg, Sugar 5.9 g
HERB-ROASTED PORK LOIN
In Tuscany, the word arista is used for a pork roast seasoned with herbs and garlic. According to local lore, the dish received its name in the 15th century, when it was served to a group of Greek bishops who declared it aristos-"the best." Most food scholars dismiss this story, noting that 14th-century Italian author Franco Sacchetti referred to a pork roast as "arista" in one of his novels. But there's no debate that this impressive dish will earn high marks wherever it's served. Here, the rub's fresh herbs echo the subtly herbaceous flavors of the Tempranillo. Williams-Sonoma
Provided by By The Lake
Categories Pork
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat an oven to 325°F.
- Using a chef's knife, very finely chop together the garlic, rosemary and sage. Transfer to a small bowl, add the fennel seeds, season with salt and pepper, and mix well. Make slits 1/2 inch deep all over the pork roast and insert some of the mixture into each slit. Rub the roast with the remaining seasoning, then rub with 2 Tbs. of the olive oil. Place the meat in a roasting pan just large enough to hold it.
- Transfer the pan to the oven and roast the meat for 1 hour. In a bowl, toss the onion slices with the remaining 2 Tbs. olive oil and scatter them around the meat. Continue to roast until an instant-read thermometer inserted into the thickest part of the roast, away from the bone, registers 150°F, or the meat is pale pink when cut into at the center, about 1 1/4 hours more. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving.
- Meanwhile, pour off most of the fat in the roasting pan and place the pan over medium-low heat. Add the wine and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Simmer until the sauce is slightly reduced.
- Carve the roast and arrange on a warmed platter. Spoon the pan sauce over the pork and serve immediately.
Nutrition Facts : Calories 94.2, Fat 6.9, SaturatedFat 0.9, Sodium 3, Carbohydrate 3, Fiber 0.5, Sugar 0.9, Protein 0.4
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