PEPPER-CRUSTED PORK TENDERLOIN
Guests will be impressed by this elegant entree and its golden crumb coating with peppery pizazz. The meat slices up so moist and tender, you can serve it without sauce and still have a succulent taste-tempting main dish. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.
Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 353mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
JUICIEST BAKED PORK TENDERLOIN
This is the juiciest baked pork tenderloin recipe ever. It's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!
Provided by Kristen Stevens
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
- Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
- Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
- Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
- Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
- Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.
Nutrition Facts : ServingSize 5 slices or ⅙ of the recipe, Calories 227 kcal, Sugar 1 g, Sodium 559 mg, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 32 g, Cholesterol 103 mg, UnsaturatedFat 5 g
JUICY PORK TENDERLOIN WITH PEPPERS AND ONIONS
The trick to the best pork tenderloin is to sear the pork on all sides before roasting. In our recipe, the pork is browned on all sides and then baked on top a bed of onions and peppers. Most often, you will find pork tenderloins sold in packages with two tenderloins. One tenderloin should generously serve two people and will most likely serve three. One note, "pork tenderloins" and "pork loin" are two different cuts of meat. Pork tenderloins are much smaller and take less time to cook.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 55m
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees F.
- Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
- Pat pork dry with paper towels, and then season on all sides with one teaspoon of salt.
- Heat the oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning every few minutes, until evenly browned all over; 10 to 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
- Keep the pan used to sear the pork on the stove over medium heat. Add the butter. When the butter is melted and bubbling, stir in the onions then cook, stirring often, until they start to soften, about 5 minutes. Stir in the bell peppers, garlic, one teaspoon of thyme, and 1/4 teaspoon of salt. Cook, stirring every minute or so, for 5 more minutes.
- Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, two teaspoons of thyme, and a generous amount of black pepper (1/4 to 1/2 teaspoon).
- Place the seared pork tenderloins on top of the onions and bell peppers, and then slide the pan into the oven. Roast 15 to 20 minutes or until an internal thermometer inserted into the thickest part registers 145 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 5 minutes.
- To serve, slice pork into 1-inch slices then serve on top of the onions and peppers.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 321, Fat 8.7g, SaturatedFat 3.2g, Cholesterol 153.7mg, Sodium 622.6mg, Carbohydrate 9.1g, Fiber 2.5g, Sugar 5g, Protein 49.1g
PEPPERED PORK WITH MUSHROOM SAUCE
Using preseasoned pork tenderloin gives us flavorful, quick and satisfying meals without a big mess or leftovers. I have used all flavors of pork tenderloin for this recipe. Making the sauce doesn't take much extra time and results are well worth it. -Jolene Roszel, Helena, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes. , In a small bowl, mix flour and broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Return pork to pan. Cook until a thermometer inserted in pork reads 145°.
Nutrition Facts : Calories 208 calories, Fat 11g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 785mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 21g protein.
PEPPERED PORK TENDERLOIN
Recipe is from my "A Tasteful Medley of Memphis" cookbook. Peppered pork is really delicious - I've had it baked and I've had dried peppered pork. The pepper is not overpowering -- just adds a bit of a bite and a lot of flavor.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h10m
Yield 2 pork loins
Number Of Ingredients 6
Steps:
- Roll tenderloins in pepper to coat. Place in a roasting pan and bake in a pre-heated 350 degrees F oven for 30 - 40 minutes. Remove from oven, place pork on a cutting board and drain fat from pan. Pour wine into pan and place over high heat, scraping up any browned bits with a wooden spoon. Add broth and cook until reduced by half. Remove from heat and stir in sour cream and mustard. Slice pork and top with sauce.
PEPPER-STUFFED PORK TENDERLOIN
Spicy stuffing balances the delicate flavor of pork in this dish that looks great on the plate-and tastes even better! -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. In a large skillet, heat oil over medium-high heat. Add red peppers, onion and celery; saute until tender, 3-4 minutes. Add thyme, garlic salt, paprika and cayenne; saute 1 minute longer. Remove from heat; set aside., Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat. With a meat mallet, flatten pork to 1/2-in. thickness. Fill with vegetable stuffing mixture. Close tenderloins; tie at 2-in. intervals with kitchen string, securing ends with toothpicks., Place on a rack coated with cooking spray in a shallow baking pan. Combine lemon pepper and fennel; rub over tenderloins., Bake until a thermometer inserted into pork reads 145°, 45-55 minutes. Remove tenderloins from oven; let stand 5 minutes. Discard toothpicks and string. Cut each tenderloin into 8 slices.
Nutrition Facts : Calories 201 calories, Fat 8g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 492mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
PEPPERED PORK TENDERLOIN WITH CHERRY SALSA
Categories Fruit Pork Roast Quick & Easy Dinner Cherry Pork Tenderloin Summer Jalapeño Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- In a bowl stir together cherries, lime juice, zest, onion, jalapeño, and coriander.
- Season pork with salt and press peppercorns into it. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides.
- Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155°F., about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minutes. Slice pork into 1/2-inch-thick medallions and serve with salsa.
PEPPERED PORK TENDERLOIN
These spices add a nice flavor to this roast. If you shy away from spicy hot foods you may want to cut the cayenne pepper in half. This comes out of the oven very moist and tender if not over cooked. I always take it out when the meat thermometer reads 155 degrees.
Provided by Charlotte J
Categories Pork
Time 55m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Trim off excess fat and discard.
- Mix spices together and rub over the tenderloin.
- Place in a shallow roasting pan.
- Bake at 425 degrees for 45-55 minutes or until internal temperature reads 155 degrees.
- Let roast rest for 5 minutes before slicing.
Nutrition Facts : Calories 136.9, Fat 4, SaturatedFat 1.4, Cholesterol 73.8, Sodium 59.1, Carbohydrate 0.1, Fiber 0.1, Protein 23.5
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