Broiled Rosemary Garlic Pork Tenderloins With Apricot Mustard Sauce Recipes

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ROASTED PORK TENDERLOIN WITH GARLIC & ROSEMARY RECIPE



Roasted Pork Tenderloin with Garlic & Rosemary Recipe image

The perfect baked pork tenderloin seasoned with a blend of dry spices and roasted in the oven for the perfect juicy and tender inside.

Provided by Shawn Williams

Categories     Dinner

Time 25m

Number Of Ingredients 9

1-1.25 pound pork tenderloin roast
Olive oil
1 tablespoon fresh rosemary, finely minced (2-3 sprigs, leaves removed)
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/4 teaspoon sea salt
Pinch crushed red pepper

Steps:

  • Preheat oven to 400° F.
  • Combine all dry rub ingredients in a small bowl and mix.
  • Rub tenderloin with 1-2 tablespoons of olive oil. Season with the dry rub until evenly coated.
  • bring a 12 inch cast iron skillet or oven-safe pan to medium heat. Add a tablespoon of olive oil and let the skillet get hot first. Sear the tenderloin for about 45 seconds a side, rotating 4 times.
  • transfer the skillet directly to the oven and bake for 15-18 minutes, flipping halfway through. Bake until internal temp in the center of the thickest part reaches 145° F. Remove from the oven, set on a cutting board and let rest uncovered for 5 minutes before slicing. Slice and serve.

Nutrition Facts : ServingSize 1, Calories 224 calories, Sugar 0.4g, Sodium 243mg, Fat 5.5g, SaturatedFat 1.9g, Carbohydrate 1.7g, Fiber 0.6g, Protein 39.8g, Cholesterol 110mg

APRICOT-GLAZED PORK TENDERLOIN



Apricot-Glazed Pork Tenderloin image

A simple apricot glaze made with preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. -Crystal Holsinger, Surprise, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

2 pork tenderloins (1 pound each)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
3 tablespoons sherry or reduced-sodium chicken broth
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Steps:

  • Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 350 calories, Fat 10g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

APRICOT PORK TENDERLOIN



Apricot Pork Tenderloin image

The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!

Provided by Hope

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds pork tenderloin
¼ cup softened butter
salt and pepper to taste
1 teaspoon ground thyme
2 teaspoons garlic powder
1 (18 ounce) jar apricot preserves
2 tablespoons honey, or to taste
¼ cup dry sherry

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
  • Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 439.7 calories, Carbohydrate 62.9 g, Cholesterol 85.7 mg, Fat 11.4 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 6.1 g, Sodium 200 mg, Sugar 42.9 g

GARLIC AND ROSEMARY PORK TENDERLOIN RECIPE



Garlic and Rosemary Pork Tenderloin Recipe image

A quick dry rub for pork tenderloin on the grill.

Provided by Steve

Number Of Ingredients 6

4 - 6 cloves garlic
6 sprigs fresh rosemary (about 4 inches each)
1 tablespoon Olive Oil
4 pound whole pork tenderloin
1 teaspoon Kosher salt
fresh ground black pepper

Steps:

  • Peel, crush and finely mince the garlic on a cutting board.
  • Sprinkle the garlic with the salt and then use the back of the knife and a lot of pressure to start to rub the garlic into a paste. The salt will allow you to break the garlic down into a paste as you rub it with the back of the knife. Repeat the process until you get a nice paste consistency.
  • Remove and then mince the leaves of 4 of the the rosemary sprigs, saving the stems and remaining sprigs until later in the recipe.
  • Combine the garlic, rosemary, olive oil and a few turns of black pepper in a small bowl and mix thoroughly to form a paste.
  • Pat the pork tenderloin dry with a paper towel and then rub with the garlic and rosemary paste.
  • Allow the pork to sit at room temperature for about 20 minutes to marinate.
  • Light the grill and prepare for medium direct grilling.
  • Once the grill is ready and the pork tenderloin has marinated for 20 minutes, throw the 2 remaining rosemary sprigs and reserved sprigs down into the fire and then immediately place the pork tenderloin over the now smoldering rosemary and then close the lid of the grill.
  • Grill for about 6 minutes and then open the lid of the grill and turn the pork tenderloin 1/4 turn. Treat the pork tenderloin like it has 4 sides, we are going to grill all 4 sides to get it nice and even.
  • Continue to grill the pork 6 minutes per side until it reaches an internal temperature of around 145 degrees.
  • Remove the pork tenderloin from the grill, cover with aluminum foil and let rest for 8 minutes before slicing.

MUSTARD-GLAZED PORK TENDERLOIN



Mustard-Glazed Pork Tenderloin image

This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.

Provided by Marian Burros

Categories     dinner, easy, quick, steaks and chops, main course

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds pork tenderloins
3 tablespoons brown sugar
2 tablespoons grainy mustard
2 teaspoons chopped fresh or dried rosemary
2 tablespoons dry sherry

Steps:

  • Pat the tenderloins dry with paper towels.
  • Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
  • Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
  • Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams

GRILLED ROSEMARY PORK TENDERLOIN



Grilled Rosemary Pork Tenderloin image

This easy recipe was brought to The Times in a 1994 article about winter grilling, but many readers love this dish year round. Marian Burros called for cutting the pork tenderloin into slices before marinating it in a simple mixture of garlic, red wine and fresh rosemary before grilling, but it works just as well with whole tenderloins and dried rosemary.

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 6

8 ounces pork tenderloin
Salt and pepper
1 clove garlic
1 tablespoon fresh rosemary, chopped (or 2 teaspoons dried rosemary)
1/2 cup dry red wine
Nonstick spray or neutral oil for the pan

Steps:

  • Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Season with salt and pepper. Place in small bowl.
  • Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.
  • When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 0 grams, TransFat 0 grams

ROSEMARY AND GARLIC PORK TENDERLOIN



Rosemary and Garlic Pork Tenderloin image

Rosemary and Garlic Pork Tenderloin recipe is delicious, and so very easy to make! The entire family just loves the flavor combinations and the perfect glaze. This easy pork tenderloin comes together in less than 45 minutes and is perfect for those that are following a low carb or paleo eating plan.

Provided by Lora

Categories     Dinner

Time 50m

Number Of Ingredients 14

2 lb pork tenderloin
2 tbsp extra virgin olive oil
2 teaspoons sea salt and fresh cracked pepper
1 teaspoon mild paprika
6 garlic cloves
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh rosemary
¼ water
For the glaze:
½ cup coconut amino acids (or tamari if you're keeping gluten-free and not Paleo)
⅓ cup maple syrup (or honey )
⅓ cup orange juice (freshly squeezed, or freshly squeezed lemon juice)
¼ cup rice vinegar
¼ cup water

Steps:

  • Preheat oven to 350 degrees. Line baking sheet with aluminum foil. Add tenderloin to the baking pan. In a small bowl, combine the rosemary, parsley and one tablespoon of olive oil. Set aside.
  • Generously season tenderloin with salt, pepper and paprika. Drizzle on the olive oil and add the peeled garlic cloves. to the pan. Cover the pan and place the pork in the fridge while the oven is preheating.
  • While the oven is heating, prepare the glaze. Mix all the glaze ingredients in a small pan and let it come to a lively simmer for 20 minutes, until reduced and slightly thick.
  • The sauce will slightly cover the back of a spoon and look syrupy. At the end of the cooking, you should see large, excited bubbles (this is the sugar caramelizing), so if you don't see those, keep cooking a little bit more. When sauce is ready, set aside.
  • Remove the pork from the fridge and uncover it. Place the pan in the heated oven. When pork is halfway done, drizzle some of the glaze on top of the pork and baste with the juices from the bottom of the pan. If it seems too dry, add 1/4 cup more of water (more if needed).
  • When there are 10 minutes left of the baking time, spoon on the rest of the glaze. Bake until pork is 150 degrees internally at the widest part of the tenderloin (about 25 minutes.)
  • When pork has come to temperature, remove and let rest for at least five minutes to lock in juices. Spoon over the rest of the glaze and toss on top the fresh rosemary and parsley oil. Slice against the grain and serve immediately.

ROSEMARY-APRICOT PORK TENDERLOIN



Rosemary-Apricot Pork Tenderloin image

You'll be surprised at how quickly this dish comes together for an easy weeknight meal. And with very little effort, you'll have tender and juicy meat that begs to be added to a salad or sandwich the next day. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 10

3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
3 tablespoons olive oil, divided
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)
GLAZE:
1 cup apricot preserves
3 tablespoons lemon juice
2 garlic cloves, minced

Steps:

  • In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt and pepper; brush over pork., In a large cast-iron or other ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425° for 15 minutes., In a small bowl, combine the glaze ingredients; brush over pork. Bake until a thermometer reads 160°, basting occasionally with pan juices, 10-15 minutes longer. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 280 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 357mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein.

ROASTED PORK TENDERLOIN WITH APRICOT MUSTARD GLAZE



Roasted Pork Tenderloin With Apricot Mustard Glaze image

Entertain your guests this Holiday with this scrumtious Roasted pork and this delectable glaze!! Everyone will Love it!!

Provided by Chef mariajane

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup smuckers pure apricot jam
2 tablespoons grainy mustard
1 tablespoon soy sauce
1 garlic clove, crushed
salt and pepper
1 1/2 lbs pork tenderloin

Steps:

  • Preheat oven to 375°F
  • Place a rack over a foil lined baking sheet. Combine first 4 ingredients in a small bowl. Sprinkle pork loin with salt and pepper.
  • Reserve half of the glaze and spread the remaining over pork loin. Bake in preheated oven 50-60 minutes, or until the pork reaches an internal temperature of 160°F
  • Remove from oven and cover with foil for 10 minutes. Slice and serve with reserved glaze.

Nutrition Facts : Calories 385.4, Fat 14.5, SaturatedFat 2.1, Cholesterol 82.1, Sodium 3070.1, Carbohydrate 30.8, Fiber 8.3, Sugar 13.8, Protein 37.5

GARLIC AND ROSEMARY PORK TENDERLOIN



GARLIC AND ROSEMARY PORK TENDERLOIN image

I love a good steak or a pork Tenderloin cooked on the grill there's nothing quite like meat cooked on the grill . With some vegetables grilled along side.

Provided by JANET JORDAN

Categories     Meat Appetizers

Time 40m

Number Of Ingredients 7

4--6 clove garlic
6 sprig(s) of fresh rosemary, about 4 inches long
1 Tbsp olive oil
4 lb whole pork tenderloins
1 tsp kosher salt
fresh ground black pepper
1/2 tsp freshlt ground oregano

Steps:

  • 1. Peel, crush and finely mince garlic on cutting board.-
  • 2. Sprinkle the garlic with the sail and then use the back of the knife and a lot of pressure to start to rub the garlic into a paste. The salt will allow you to break the garlic down into a paste as you rub it with the back of the knife. Repeat the process until you get a nice paste consistency.
  • 3. Remove and then mince the leaves of 4 of the rosemary sprigs, saving the stems and remaining sprigs until later in the recipe.
  • 4. Combine the garlic, rosemary, olive oil, and a few turns of black pepper in a small bowl and mix thoroughly to form a paste.
  • 5. Pat the pork tenderloin dry with a paper towel and then rub with the garlic and rosemary paste.
  • 6. Allow the pork to sit at room temperature for about 20 minutes to marinate.
  • 7. Light the grill and prepare for medium grilling.
  • 8. Once the grill is ready and the pork tenderloin has marinated for 20 minutes, throw the 2 remaining rosemary sprigs and reserved sprigs down into the fire and then immediately place the pork tenderloin over the now smoldering rosemary and close the lid of the grill.
  • 9. Grill for about 6 minutes and then open the lid of the grill and turn the pork tenderloin 1/4 turn. Treat the pork like it has 4 sides, we are going to grill all 4 sides to get it nice and even.
  • 10. Continue to grill the pork 6 minutes per side until it reaches an internal temperature of around 145 degrees.
  • 11. Remove the pork tenderloin from the grill, cover with aluminum foil and let rest for 8 minutes before slicing

APRICOT-MUSTARD GRILLED PORK TENDERLOIN



Apricot-Mustard Grilled Pork Tenderloin image

Making a quick weeknight meal has never been easier. A little sweet, a little tangy, and bursting with fresh pork flavor, this dish is bound to become a new family favorite.

Provided by Smithfield

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 23m

Yield 2

Number Of Ingredients 4

1 Smithfield® Golden Rotisserie Pork Tenderloin
Salt and ground black pepper
3 tablespoons apricot preserves
¼ cup mustard

Steps:

  • Season tenderloin with salt and pepper.
  • Stir together the preserves and mustard in a small bowl.
  • Place pork over a medium-hot fire and grill for about 15 minutes or until internal temperature reaches 145 degrees F, followed by a 3-minute rest time, brushing with mustard mixture in the last few minutes.

Nutrition Facts : Calories 1052.3 calories, Carbohydrate 21 g, Cholesterol 275.4 mg, Fat 81.5 g, Fiber 1.1 g, Protein 56.4 g, SaturatedFat 29.8 g, Sodium 699.2 mg, Sugar 13.3 g

APRICOT-GINGER PORK TENDERLOIN



Apricot-Ginger Pork Tenderloin image

Make and share this Apricot-Ginger Pork Tenderloin recipe from Food.com.

Provided by Rita1652

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh oregano
1/2 teaspoon salt
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
1/2 teaspoon dried rosemary or 1 1/2 teaspoons fresh rosemary
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper
2 garlic cloves, finely minced
2 (3/4-1 lb) well-trimmed pork tenderloin, about 3/4 to 1 pound each
1/2 cup apricot preserves
1 tablespoon finely chopped crystallized ginger
1 tablespoon sherry wine vinegar
1/4 teaspoon dried thyme

Steps:

  • In a small bowl, combine oil, oregano, salt, thyme, black pepper, red pepper and garlic.
  • Rub mixture on all sides of pork tenderloins, rubbing it into meat surface.
  • Place tenderloins in center of cooking grate. Grill 25 to 30 minutes for medium (160°F/71°C) and centers are still slightly pink, turning occasionally throughout grilling time to brown them evenly.
  • Meanwhile, make sauce:.
  • In small saucepan, combine all sauce ingredients. Cook over medium heat 2 to 3 minutes until jelly is melted and sauce is hot. Remove from heat and keep warm.
  • Remove tenderloins from grill and let rest 10 minutes. Slice and serve with sauce.

Nutrition Facts : Calories 362.5, Fat 12.7, SaturatedFat 3.7, Cholesterol 112.3, Sodium 390.7, Carbohydrate 26.7, Fiber 0.4, Sugar 14.8, Protein 35.4

TANGY GRILLED PORK TENDERLOIN



Tangy Grilled Pork Tenderloin image

This is a quick, easy and very flavorful recipe. I've made it many times. Plan ahead because the pork needs to marinate.

Provided by Sadie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 4h40m

Yield 6

Number Of Ingredients 5

2 pounds pork tenderloin
⅔ cup honey
½ cup Dijon mustard
¼ teaspoon chili powder
¼ teaspoon salt

Steps:

  • Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
  • Prepare the grill for indirect heat.
  • Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).

Nutrition Facts : Calories 267.3 calories, Carbohydrate 35.3 g, Cholesterol 65.3 mg, Fat 3.6 g, Fiber 0.1 g, Protein 23.4 g, SaturatedFat 1.2 g, Sodium 650.5 mg, Sugar 30.9 g

BROILED ROSEMARY GARLIC PORK TENDERLOINS WITH APRICOT MUSTARD SAUCE



BROILED ROSEMARY GARLIC PORK TENDERLOINS WITH APRICOT MUSTARD SAUCE image

Number Of Ingredients 9

1/2 c fresh rosemary
2 T minced garlic
2 T kosher salt
2 T fresh cracked black pepper
2 T olive oil
2 10-14 oz pork tenderloins
1/2 c grainy brown mustard
1/3 c apricot jam
1/4 c port

Steps:

  • In small bowl combine rosemary, garlic, salt, pepper, olive oil and mix well. Rub on tenderloins. Broil or grill tenderloins till pink inside, 15-18 minutes. Remove and allow to rest 5 minutes. Combine mustard, jam and port in small saucepan and cook over medium heat, stirring frequently till well combined and jam melted. Serve with tenderloin.

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From tfrecipes.com


BEST PORK TENDERLOIN MARINADE - THE BEST BAKED PORK ...
2021-10-25 Best Pork Tenderloin Marinade - The Best Baked Pork Tenderloin Recipe Ever | Grilled pork / To make pork tenderloin marinade, simply stir together honey, mustard, garlic, rosemary, a bit of oil and salt & pepper to taste (per recipe below).. To make pork tenderloin marinade, simply stir together honey, mustard, garlic, rosemary, a bit of oil and salt & pepper to taste (per recipe below ...
From etyrajo.blogspot.com


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