Herb And Onion Pork Tenderloin Recipes

HERB-MARINATED PORK TENDERLOINS

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.

ASIAN INFUSED PORK TENDERLOIN WITH MELTED ONIONS AND HERB GOAT CHEESE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl mix the vinegar, soy sauce, and sesame oil together and pour over the tenderloin, turning every 10 minutes, for 30 minutes. Pat dry. Season with salt and pepper.
• Heat 2 tablespoons of olive oil in a medium saute pan over high heat. Sear the tenderloin until evenly colored and transfer to the oven. Cook until the pork reaches the internal temperature of 145 degrees F. Remove from the pan and allow to rest 15 minutes. Thinly slice.
• While tenderloin is in the marinade, in a small pot over high heat add the remaining 2 tablespoons olive oil and saute the onions, fennel, garlic and thyme until just colored. Reduce the heat to low and deglaze with the sake. Cover with a lid and cook for 30 minutes, stirring periodically until the onions are translucent and soft. Remove from heat.
• In a small bowl, using a fork, mix in the remaining herbs and the goat cheese and season with and salt and pepper, to taste.
• While the onions are cooking, thinly slice the bread. Rub each piece with a garlic clove and season lightly with salt and pepper. Drizzle each piece with olive oil and bake until golden but still soft in the center, 10 minutes.
• On a piece of garlic crostini spread a thin later of goat cheese mixture. Top with a thin slice of tenderloin, then the onion mixture and lastly dollop of creme fraiche.

HERB AND ONION PORK TENDERLOIN

Steps:

• Heat oven to 375 degrees F.
• Spray roasting rack with nonstick cooking spray; place in roasting pan. Trim all visible fat from the tenderloin(s). Cut lengthwise slit down center of each tenderloin almost to but not through bottom of each tenderloin. Open tenderloin so each lies flat; place on spray-coated rack.
• Heat large nonstick skillet over medium-high heat; add oil. Cook and stir onions (sliced into rings) and garlic in hot oil until tender. Stir in rosemary, thyme, salt and pepper. Spread onion mixture evenly over tenderloins.
• Bake at 375 degrees F. for 40 minutes or until meat is no longer pink. (If you use just one 1 lb. tenderloin, bake for about 50 min.).