Florences Pork Tenderloin In Rosemary Mustard Apple Marinade Recipes

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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

ROSEMARY PORK TENDERLOIN



Rosemary Pork Tenderloin image

Provided by Claire Robinson

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 6

1/3 cup Dijon mustard
2 tablespoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
4 slices maple bacon

Steps:

  • In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
  • Preheat oven to 375 degrees F.
  • Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
  • Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!

APPLE ROSEMARY PORK TENDERLOIN



Apple Rosemary Pork Tenderloin image

This roast is by far the best tenderloin recipe I've ever made. The sweetness imparted from the gravy and the apple flavor is quite different from what is typically expected from a pork roast. The apple and onion mixture cooked with the roast makes an excellent side dish with a little of the gravy over the top.

Provided by Bob Myers

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

4 teaspoons dried rosemary
1 ½ teaspoons dried thyme
1 ½ teaspoons dried marjoram
salt and pepper to taste
3 pounds pork tenderloin
1 (12 fluid ounce) bottle hard apple cider
water
3 Granny Smith apples, cored and cut into 1 inch pieces
1 large red onion, cut into 1 inch pieces
5 tablespoons brown sugar
⅓ cup all-purpose flour
¾ cup maple syrup

Steps:

  • In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.
  • In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 145 degrees F (63 degrees C). Transfer roast, apples, and onion to a serving platter.
  • For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
  • Slice roast, and serve with gravy.

Nutrition Facts : Calories 517.7 calories, Carbohydrate 58.2 g, Cholesterol 126.3 mg, Fat 11.2 g, Fiber 2.4 g, Protein 41.4 g, SaturatedFat 4 g, Sodium 492.2 mg, Sugar 46.3 g

FLORENCE'S PORK TENDERLOIN IN ROSEMARY, MUSTARD, APPLE MARINADE



Florence's Pork Tenderloin in Rosemary, Mustard, Apple Marinade image

This looks like a long recipe, but it's very easy to make and absolutely Incredible in flavour. I usually have everything but the pork and rosemary on hand. My MIL always made this for X-mas and I finally asked for the recipe. She said she got it from a magazine, but I'm not sure which one. I don't normally have Port on hand so I always have used H2O.

Provided by chinasmom2000

Categories     Pork

Time 2h50m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup frozen apple juice concentrate, thawed
2 tablespoons Dijon mustard, plus
1 1/2 teaspoons Dijon mustard
2 tablespoons olive oil, divided
2 tablespoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
4 garlic cloves, minced
1 teaspoon crushed black peppercorns
2 3/4 lbs pork tenderloin, trimmed of fat
1 tablespoon minced shallot (1 sm.)
3 tablespoons port wine (or same amt. of H20)
2 tablespoons balsamic vinegar
salt and pepper
fresh rosemary sprig (to garnish) (optional)

Steps:

  • In small bowl, whisk together juice concentrate, 2 Tbsp mustard, 1 Tbsp oil, rosemary and garlic.
  • Reserve 3 Tbsp of this mix for basting.
  • Place pork in a shallow glass baking dish and pour marinade over, turning to coat.
  • Cover and refrigerate at least two hours.
  • Preheat oven to 450°F.
  • In small bowl or jar combine shallots, port, vinegar, salt, pepper, remaining oil and mustard.
  • Whisk or shake until blended.
  • Bake Pork for 30 minutes, basting browned side with set aside marinade.
  • Transfer pork to cutting board and allow to rest for 5 minute before slicing into 1/2 inch thick slices.
  • Pour any cutting board juices into vinegarette and drizzle over arranged pork slices.
  • Note: The cooking time does not include marinating time.

ROSEMARY MUSTARD PORK TENDERLOIN



Rosemary Mustard Pork Tenderloin image

This rosemary mustard pork tenderloin is marinated with rosemary, dijon mustard, and baked in the oven for a pork tenderloin recipe that everyone will love. Rosemary pork tenderloin is suitable for the whole30, paleo and keto diet.

Provided by Valerie Skinner

Number Of Ingredients 7

1 Pork Tenderloin (2lbs)
1/2 cup Dijon Mustard
3 tbsp Fresh Rosemary (chopped)
2 tsp Fresh Garlic (minced)
2 tbsp Avocado Oil
2 tsp Salt
1/4 tsp Ground Black Pepper

Steps:

  • Preheat oven to 350
  • In a small bowl, whisk together mustard, rosemary, garlic, salt, pepper and avocado oil until fully combined
  • Pat pork tenderloin dry with a paper towel
  • In a bowl or deep dish, add the marinade to the pork tenderloin making sure it's evenly coated
  • Cover and refrigerate for 30 minutes up to 24 hours
  • Bake on a rimmed baking sheet for 45 minutes or until internal temperature reaches 160
  • Tent with foil and let rest for 10 minutes before slicing and serving

Nutrition Facts : ServingSize 4 oz, Calories 163 kcal, Protein 29 g, Fat 4 g

PORK TENDERLOIN WITH DIJON MUSTARD AND ROSEMARY



Pork Tenderloin With Dijon Mustard and Rosemary image

This easy pork tenderloin is seared and then roasted to perfection with a simple Dijon mustard rub. The tangy sauce is seasoned with rosemary.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
2 pork tenderloins (about 2 pounds)
For the Rub:
2 tablespoons mustard (spicy or Dijon )
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sauce:
1/4 cup mustard (spicy or Dijon)
1 tablespoon vegetable oil
3 tablespoons apple cider vinegar
1/4 cup brown sugar (packed, light or dark)
1 teaspoon dried rosemary (crumbled)

Steps:

  • Heat the oven to 350 F/180 C/Gas 4.
  • In a large ovenproof skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Trim excess fat from pork.
  • In a bowl combine the 2 tablespoons of mustard with the salt and pepper. Rub the mixture over the pork tenderloins. Add the pork to the hot skillet and brown on all sides. This will take 4 to 6 minutes. Transfer to the oven and roast, uncovered, for about 30 minutes, or until the tenderloins reach or exceed the minimum safe temperature for pork , 145 F/63 C.
  • Remove pork to a serving plate and tent loosely with a sheet of foil.
  • Add the sauce ingredients to the skillet and bring to a boil over medium heat, stirring and scraping up browned bits. Simmer for 1 minute.
  • To serve, drizzle the sauce over the sliced pork tenderloins.

Nutrition Facts : Calories 366 kcal, Carbohydrate 10 g, Cholesterol 126 mg, Fiber 1 g, Protein 43 g, SaturatedFat 3 g, Sodium 268 mg, Fat 16 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 11 g

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