GRILLED GARLIC/BASIL PORK TENDERLOIN
This is another favorite for me. Simple, lean, healthy and inexpensive. Goes well with green beans and perhaps a grilled Vidalia onion.
Provided by Three-olive Martini
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim any excess fat and silver skin from the tenderloins and place in a gallon size zip-loc bag.
- Add the olive oil, garlic and basil, evacuate most of the air and seal the bag. Message until the garlic and basil is evenly distributed around the meat and refrigerate for 4 hours or more.
- Remove the tenderloins from the refrigerator about 30 minutes prior to grilling. Preheat the grill to allow searing to take place.
- Sear the tenderloins for 2 minutes on each side to seal in the juices and to provide grill marks. Reduce heat and grill for an additional 14-16 minutes turning after 7-8 minutes depending on how large your tenderloins are and how well done you like your pork.
- This entree goes very well with fresh green beans and a grilled Vidalia onion.
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- This grilled Vidalia recipe comes from a Weber recipe newsletter.
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- Remove thin slice from top and bottom of onion and peel. Slice in half laterally. For each half, make 4 cuts from top toward bottom 1/2 way through onion. Season with salt and pepper and place small pat of margarine in center. Cut bacon strip in half and lay on top of onion. Wrap in foil and grill for 60 minutes at 350°. The onion will caramelize and become very sweet.
SOUTHWESTERN PORK AND SQUASH SOUP
I adapted a pork and squash stew recipe, using tomatoes and Southwestern-style seasonings. My husband and sons loved it, and the leftovers were even better the next day! Try it with fresh corn muffins. -Molly Newman, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.
Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 708mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges
EASY ONE-PAN PORK AND SQUASH DINNER
This quick and easy one-pan pork tenderloin and roasted butternut squash will have your weeknight dinner done in no time and hassle free!
Provided by Fioa
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
- Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
- Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
- Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
- Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 358 calories, Carbohydrate 44.5 g, Cholesterol 49.1 mg, Fat 13 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 2.3 g, Sodium 1211.9 mg, Sugar 22.1 g
PORK TENDERLOIN WITH SQUASH, TOMATO AND BASIL
This recipe is based on vegetables from my parents' garden in South Jersey. We had big family sit-down meals with garden vegetables which are a perfect combination with a seared pork tenderloin.
Provided by Thomas McNaughton
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Tie off tenderloin and sear on all sides in 2 tablespoons of olive oil over very high heat. Add butter, thyme, garlic, and bay leaf, and cook until ingredients are caramelized. Baste tenderloin and continue to cook until it reaches an internal medium temperature 140 degrees F. Allow to rest for at least ten minutes before serving.
- Thinly shave the remaining squash on a mandolin, and season with salt, lemon juice and zest, and extra virgin olive oil. Combine with cherry tomatoes and basil.
- Oblique three quarters of the summer squash and sear in a dry 8-inch saute pan over very high heat with the padron peppers. When the peppers begin to "dance" add the remaining teaspoon of olive oil, and continue to cook while shaking the pan, until the ingredients begin to blister. Remove from pan and season with salt and lemon juice and zest to taste.
- Slice the tenderloin into 1/4-inch pieces. Evenly distribute the sauteed squash and peppers onto four plates, and place pork slices on top. Garnish with the squash-tomato-basil mixture and toasted pine nuts.
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