Herbed Pork Tenderloins 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-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.

HERBED PORK TENDERLOIN

Steps:

• Mix the first 11 ingredients.
• Rub over the pork.
• Put on a rack in a shallow roasting pan.
• Bake, uncovered, at 400* for 45 minutes.
• Remove from oven, cover with foil and let set for 10 minutes.
• Slice into servings.

HERB CRUSTED PORK TENDERLOIN

Steps:

• Stir together first five ingredients.
• Brush tenderloin with olive oil and roll in the crumb mixture until completely covered.
• Roast at 425° for about 25 minutes or until meat thermometer reads 160.
• Rest 10 minutes before slicing.

HERBED PORK TENDERLOIN

Steps:

• Heat grill to medium-hot. Place pork tenderloin, wine, garlic, 1/4 teaspoon each of the salt and pepper and the sage ina glass dish. Marinate, turning, at room temperature for 10 to 15 minutes.
• Bring sweet potatoes and ginger to boiling in a medium-size saucepan filled with lightly salted water. Cook 12 minutes, or until fork tender.
• Meanwhile, transfer pork to grill, reserving marinade. Grill over medium-high heat for 13 to 15 minutes, turning twice, until thermometer registers 145°F.
• Pour reserved marinade into small saucepan, Whisk in 1/3 cup water, the flour, mustard, and sugar and bring to a boil over medium-high heat, whisking occasionally. Once sauce boils, simmer 3 minutes; remove from heat.
• Drain sweet potatoes and transfer to a small bowl. Add milk, butter, remaining 1/4 teaspoon each salt and pepper. Mash untill fairly smooth.
• Remove pork from grill; let rest 5 minutes before slicing on the diagonal in 1/2-inch-thick slices and serving with sweet potatoes and sauce.