Kalamataporktenderloinwithrosemary Recipes

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CLAIRE ROBINSON'S ROSEMARY PORK TENDERLOIN



Claire Robinson's Rosemary Pork Tenderloin image

Saw this on Five Ingredients or Less on Food Network. This took her no time to make, is relatively inexpensive, and looked super yummy! Posting for safe-keeping.

Provided by Virginia Cherry Blo

Categories     Pork

Time 1h30m

Yield 2 tenderloins, 6 serving(s)

Number Of Ingredients 9

1/3 cup Dijon mustard
2 tablespoons black pepper, freshly ground
1 tablespoon fresh rosemary leaf, chopped
4 sprigs rosemary, with hard woody stems
5 large garlic cloves
2 large garlic cloves, minced
3 large garlic cloves, smashed
2 pork tenderloin, about 1-pound each
4 slices maple bacon

Steps:

  • Mix together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic.
  • Take a 1 gallon bag and empty marinade inches Add pork tenderloins, seal bag, and mix around until covered. Marinate in the refrigerator for 1 hour.
  • Preheat oven to 375 degrees F.
  • Place the rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the tenderloins from the bag and top each with 2 slices of maple bacon. Tie three pieces of kitchen twine around each of the tenderloins and bacon and place into your roasting pan.
  • Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer registers 160F when inserted into the tenderloin.
  • Remove from oven and let sit for 5 to 10 minutes on a cutting board.
  • Remove kitchen twine and slice. Garnish with the rosemary sprigs and garlic.

KALAMATA PORK TENDERLOIN WITH ROSEMARY



Kalamata Pork Tenderloin With Rosemary image

This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor! This recipe was sent to me by Allrecipes.

Provided by katie in the UP

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb pork tenderloin, medallions
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 garlic clove, minced
1/2 cup dry red wine
1/2 cup chicken stock
1/8 cup sliced kalamata olive
1 tablespoon minced lemon zest

Steps:

  • Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
  • Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.

Nutrition Facts : Calories 255.8, Fat 10.4, SaturatedFat 2.8, Cholesterol 75.7, Sodium 427.6, Carbohydrate 8.7, Fiber 0.6, Sugar 0.8, Protein 25

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