Lemon Dijon Pork Tenderloin Recipes

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HERB-MARINATED PORK TENDERLOINS



Herb-Marinated Pork Tenderloins image

For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.

Provided by Ina Garten

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 10

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

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.

Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams

LEMON-DIJON PORK SHEET-PAN SUPPER



Lemon-Dijon Pork Sheet-Pan Supper image

Most nights I need something that I can get on the table with minimal effort and delicious results. This sheet-pan supper has become an all-time favorite, not only because of its bright flavors but also because of its speedy cleanup time. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

4 teaspoons Dijon mustard
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons canola oil
1-1/2 pounds sweet potatoes (about 3 medium), cut into 1/2-inch cubes
1 pound fresh Brussels sprouts (about 4 cups), quartered
4 boneless pork loin chops (6 ounces each)
Coarsely ground pepper, optional

Steps:

  • Preheat oven to 425°. In a large bowl, mix first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to remaining mixture; toss to coat., Place pork chops and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes., Turn chops and stir vegetables; roast until a thermometer inserted in pork reads 145° and vegetables are tender, 10-15 minutes longer. If desired, sprinkle with pepper. Let stand 5 minutes before serving.

Nutrition Facts : Calories 516 calories, Fat 17g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 505mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 9g fiber), Protein 39g protein. Diabetic exchanges

LEMON DIJON PORK TENDERLOIN



LEMON DIJON PORK TENDERLOIN image

Categories     Pork

Yield 3

Number Of Ingredients 11

 1 Lemon, zest grated
 3/4 Cup freshly squeezed lemon juice (4-6 lemons - but it only took 3 extra-large
lemons for me)
 Good Olive Oil
 2 Tablespoons minced Garlic (6 cloves)
 1 1/2 Tablespoons minced fresh Rosemary leaves
 1 Tablespoon chopped fresh Thyme leaves
 2 Teaspoons Dijon mustard
 2 Teaspoons Sea Salt
 3 Pork Tenderloins (about 1 pound each)
 Freshly ground black pepper

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 oven to 400.  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 (maybe a bit less on the salt here!).  Heat 3 tablespoons olive oil in a large oven-proof sauté pan over medium-high heat.  Sear the pork tenderloins on all sides until golden brown. (About 2 minutes per side).  Place the sauté pan in the oven and roast the tenderloins for 10-15 minutes or until the meat registers 137 degrees at the thickest part. (It only took ours 10 minutes!)  Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. (We skipped this part entirely.)  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.  Cut up the red bell pepper and zucchini add olive oil, pepper and sea salt. Cook together with the pork.

HONEY DIJON PORK TENDERLOIN



Honey Dijon Pork Tenderloin image

This Honey Dijon Pork Tenderloin is roasted in the oven and topped with a delicious glaze that you'll want to drink with a spoon! It's so easy to make, too!

Provided by Ashlyn Edwards | Belle of the Kitchen

Categories     Main Dish

Time 55m

Number Of Ingredients 9

1 package pork tenderloins (package should contain two tenderloins)
1/4 cup soy sauce
3 Tablespoons honey
3 Tablespoons olive oil
2 Tablespoons orange juice
2 Tablespoons dijon mustard
3-4 garlic cloves, minced
2 teaspoons dried rosemary (or 1 sprig freshly chopped)
fresh ground pepper, to taste

Steps:

  • Preheat oven to 350 degrees. Spray a rimmed baking sheet with cooking spray, and place the two pork tenderloins on top.
  • In a small bowl, whisk together the soy sauce, honey, olive oil, orange juice, dijon mustard, garlic, rosemary, and pepper. Cut small slits in the top of each of the tenderloins, about halfway through (about 6 slits on each). Pour the sauce over the top of the tenderloins.
  • Bake in the preheated oven for 40-50 minutes, spooning the sauce over the top of the tenderloins every 10 minutes. This creates a super yummy glaze on top, and will soak into the slits you cut in the meat. Bake until a meat thermometer inserted in the largest part of the tenderloins reads 145.
  • Remove tenderloins from the oven and allow to rest for 10-15 minutes before slicing and serving. Serve with sauce from the pan drizzled over the top. Enjoy!

Nutrition Facts : Calories 250 kcal, Carbohydrate 7 g, Protein 30 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 92 mg, Sodium 521 mg, Sugar 6 g, ServingSize 1 serving

LEMON-GARLIC PORK TENDERLOIN



Lemon-Garlic Pork Tenderloin image

I enjoy grilling, so I worked hard to develop marinades and sauces to accompany the meats. This blend of tangy lemon and savory garlic mixes perfectly with pork.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons canola oil
1-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
3 garlic cloves, minced
1-1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 pork tenderloin (3/4 pound)

Steps:

  • In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts :

GRILLED HONEY DIJON GARLIC PORK TENDERLOIN



Grilled Honey Dijon Garlic Pork Tenderloin image

Grilled Honey Dijon Garlic Pork Tenderloin is juicy, tangy, flavorful, and cooks up quickly and easily. With a dish this healthy and delicious, you will love having it in your weekly dinner lineup!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 7

2 pounds pork tenderloin
salt and pepper
1/4 cup olive oil
2 Tablespoons Dijon Mustard
2 Tablespoons Honey
3 Garlic Cloves (minced)
fresh parsley for garnish

Steps:

  • Trim the fat from the pork and salt and pepper the pork tenderloin. In a small bowl whisk together olive oil, dijon mustard, honey, and garlic. Brush half of the sauce on the pork.
  • Preheat the grill to medium high heat. Add the pork to the grill. Cook for 5-6 minutes on each side or until the pork reaches an internal temperature of 145 degrees. Brush remaining glaze on top of pork and serve with chopped parsley if desired.

Nutrition Facts : Calories 432 kcal, Carbohydrate 10 g, Protein 47 g, Fat 22 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 147 mg, Sodium 204 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 16 g, ServingSize 1 serving

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