Herbs De Provence Pork Tenderloin With Bow Tie Pasta And Spinach Recipes

SLOW COOKER HERB CRUSTED PORK TENDERLOIN

Steps:

• Combine the brown sugar, herbes de Provence, coriander, salt and pepper in a small bowl.
• Rub this mixture evenly onto the tenderloins and place into a slow cooker.
• Set on low and cook for 4-6 hours or until internal temperature of 145 degrees F is reached.
• Removed from slow cooker and let rest 10 minutes before slicing.
• Also removed juices from slow cooker and let cool slightly, they will thicken up like a syrup.
• Slice tenderloin and drizzle with thicken juices.

HERBES DE PROVENCE PORK MEDALLIONS

Steps:

• Cut pork into 6 pieces & sprinkle with black pepper.
• Place pork between sheets of wax paper & roll with rolling pin until about 1/4" thick.
• Heat oven to 200°F
• In a large frying pan, cook pork over medium heat until browned (3 minutes each side)Remove from heat & place in baking dish. Sprinkle with herbes de Provence & place in oven to keep warm.
• Pour wine into frying pan. Cook until boiling. Scrape cooked on brown bits from bottom of pan and stir until partially reduced.
• Remove pork from oven, pour wine sauce over pork and serve.

HERB CRUSTED PORK TENDERLOINS

Steps:

• Combine the brown sugar, herbes de Provence, coriander, salt and pepper in a small bowl.
• Rub this mixture evenly onto the tenderloins and place in a zip lock bag.
• Chill for 2-4 hours.
• Preheat oven to 450 degrees.
• Place the tenderloins on a rack in a greased pan.
• Bake for 10 minutes, then reduce the heat to 350 degrees.
• Bake an additional 20-30 minutes or until a meat thermometer registers 155 degrees.
• Remove from oven and let stand 10 minutes before serving.