Herb Rubbed Pork Tenderloin With Honeycrisp Sauce Recipes

BISTRO HERB-RUBBED PORK TENDERLOIN

Steps:

• In a small bowl, combine tarragon, thyme, rosemary, garlic, paprika, salt, pepper and 4 tablespoons oil. Flatten pork slices to 1/4-in. thickness. Rub slices with herb mixture; cover and refrigerate 15 minutes., In a large skillet, cook pork in remaining oil in batches over medium-high heat 1-2 minutes on each side or until browned. Remove and keep warm., Stir flour into pan until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pork and sprinkle with chives.

HERB-RUBBED PORK TENDERLOIN

Steps:

• In a small bowl, combine the first seven ingredients; rub over pork. Place in a large ungreased shallow glass dish. Cover and refrigerate for up to 8 hours., Place tenderloins on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

HONEY-HERB PORK TENDERLOIN

Steps:

• In a small bowl, combine the marjoram, oregano, thyme, garlic powder, seasoned salt, paprika and pepper. Rub over pork. Line a roasting pan with heavy-duty foil; place tenderloins on a rack in prepared pan. Bake at 350° for 10 minutes. , Meanwhile, in a small nonstick saucepan, saute onion in oil until tender. Stir in the remaining sauce ingredients; bring to a boil. Remove from the heat. Set aside 1 cup; keep warm., Spoon half of the remaining sauce over pork. Bake 20-30 minutes longer or until a thermometer reads 160°, brushing once more with sauce. Let stand for 5 minutes before slicing. Serve with reserved sauce.,

TENDERLOIN WITH HERB SAUCE

Steps:

• Cut each tenderloin into 12 slices; sprinkle with salt. In a large nonstick skillet, heat butter over medium heat; brown pork in batches, 3-4 minutes per side. Return all pork to pan., Mix remaining ingredients; pour over pork. Cook, uncovered, over low heat until sauce is thickened and a thermometer inserted in pork reads 145°, 2-3 minutes, stirring occasionally. Let stand 5 minutes before serving.

PORK TENDERLOIN WITH HERB SAUCE

Steps:

• In a small saucepan, combine the first eight ingredients. Cook for 3 minutes or until butter is melted; stir until smooth. , Grill pork tenderloins, covered, over medium heat for 13-20 minutes on each side or until a thermometer reads 160°, basting occasionally with herb sauce. Let stand for 5 minutes before cutting.

HERB-RUBBED PORK LOIN

Steps:

• In a small bowl, combine the oil, herbs, salt and pepper; rub over pork. Place roast on a rack in a large shallow roasting pan. Pour water into pan., Bake, uncovered, at 350° for 1 to 1-1/2 hours or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

PORK TENDERLOIN WITH CREAMY HERB SAUCE

Steps:

• Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
• In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

HERB RUBBED PORK TENDERLOIN WITH HONEYCRISP SAUCE

Steps:

• Start with the pork. Mix herbs, spices, and garlic together until blended.
• Rub 1 tablespoons olive oil all over the pork loin. Pat and rub the spice mixture onto the pork. Wrap with saran wrap and refrigerate for at least 2 hours or up to 8 hours. (This is a great make ahead for a later dinner party).
• When ready to cook, preheat the oven to 375. Heat a large oven-proof skillet (or if you don't have one like me, use a regular skillet and preheat a roasting pan in the oven) with 1 tablespoons oil and sear the pork on all sides until nicely browned. Transfer the pork to the oven and cook about 20 minutes or until the internal temperature registers at 140-145.
• Rest the pork on a cutting board and lightly tent with tinfoil 5-10 minutes before cutting & serving.
• Make your sauce before the pork is finished, I'd put it on the stove right before you start searing it. Combine all of the ingredients together in a medium saucepan and cook on high until boiling. Reduce to a simmer and cook 30-40 minutes or until the mixture is reduced to 2 Celsius liquid.
• Strain the sauce over a fine mesh sieve and return to the pot. Cook again over medium-low heat until the sauce is reduced to 3/4 -1 c., about 15 more minutes. Whisk in the butter and serve immediately with the pork. Add salt and pepper to taste if desired.