Herbed Pork Tenderloin And Potatoes Recipes

HERBED PORK TENDERLOIN AND POTATOES

Steps:

• In a bowl, combine the first eight ingredients. Place the pork in a large shallow baking pan. Drizzle with three-fourths of the herb mixture. Toss potatoes with remaining herb mixture; place around pork., Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 160° and potatoes are tender. Let pork stand for 5 minutes before slicing.

HERB ROASTED PORK LOIN AND POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
• Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
• Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

SLOW COOKER GARLIC AND HERB PORK TENDERLOIN

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill pork tenderloin until seared on each side, 2 to 3 minutes per side. Transfer tenderloin to a slow cooker; add potatoes, green beans, and water.
• Cook tenderloin in slow cooker set to Low until pork is slightly pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and ground black pepper to taste.

MAKE-AHEAD SLOW-COOKER HERBED PORK AND RED POTATOES

Steps:

• Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.
• Thaw completely in refrigerator, 12 to 24 hours.
• Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.
• Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.

GRILLED PORK TENDERLOIN FOIL PACKET

Steps:

• Heat a grill to medium heat.
• In a mixing bowl combine the chopped potatoes with the olive oil, garlic herbs, parmesan, salt and pepper. Stir until well combined and completely covered.
• Grab a large section of aluminum foil and spray well with cooking spray.
• Lay the Smithfield® Golden Rotisserie Marinated Fresh Pork Tenderloin in the center of the foil and line the potatoes along each side.
• Carefully fold up the foil on each side and create a packet.
• Place the packet seam side up on the grill and cook for 30 minutes.
• Remove from grill and very carefully open (the steam will be hot! I use tongs) and check to make sure your pork has reached a 160 degrees F internal temp.
• Garnish with additional herbs and parmesan if desired.

HERBED PORK AND RED POTATOES

Steps:

• In a small bowl, combine the rosemary, marjoram, garlic, sage, 3 teaspoons oil, salt and pepper. Rub roast with 2 tablespoons herb mixture. , In a Dutch oven over medium-high heat, brown roast in remaining oil on all sides. Place in a roasting pan coated with cooking spray. Toss potatoes with remaining herb mixture; arrange around roast. , Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

HERB ROASTED PORK TENDERLOIN AND POTATOES

Steps:

• 1. Preheat oven to 350 degrees F. In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
• 2. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
• 3. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 160 degrees F.
• 4. Remove from heat, cover with foil, and let sit 15 minutes before slicing.