Pork Loin With Leeks And Carrots Recipes

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ONE PAN ROASTED PORK TENDERLOIN WITH POTATOES AND CARROTS



One Pan Roasted Pork Tenderloin with Potatoes and Carrots image

An all in one dinner with tender and juicy pork tenderloin combined with potatoes and carrots. This easy one-pan dinner is done in well under one hour. Think of it as easy comfort food.

Provided by Dan Mikesell AKA DrDan

Categories     Main Course

Time 40m

Number Of Ingredients 8

1 - 1 1/2 pound pork tenderloin
1/2 medium onion (or one small)
3 medium carrots
1 pound small potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
2-4 cloves crushed garlic (2 for most people. 4 for my wife.)

Steps:

  • Preheat oven to 400° convection or 425° conventional.
  • Trim a pork tenderloin of fat and silverskin.
  • Peel and cut 3 medium carrots into 1/2 inch medallions. Clean and cut 1 pound of red potatoes into about 1 inch pieces. Roughly chop one half of a medium onion.
  • Add all the veggies to a 1-gallon ziplock bag. Add the trimmed tenderloin to the bag. Add 1 teaspoon kosher salt, 1/2 teaspoon pepper, 2-4 cloves of crushed garlic, and 2 tablespoons olive oil. Seal bag and mix well.
  • Prep a large baking dish or smaller sheet pan with a spray of PAM. Dump the tenderloin and veggies and spread evenly.
  • Bake until tenderloin is 150°-160° per your taste and potatoes are tender. About 30-35 minutes. The last few minutes, turn on the broiler and get the color you want. Your cooking time may be a bit longer depending on tenderloin size, the veggies, and your oven.
  • Allow the tenderloin to rest for at least 5 minutes before cutting.

Nutrition Facts : Calories 475 kcal, Carbohydrate 24 g, Protein 62 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 184 mg, Sodium 784 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

ROAST PORK W/ CELERY ROOT AND CARROTS



Roast Pork W/ Celery Root and Carrots image

Make and share this Roast Pork W/ Celery Root and Carrots recipe from Food.com.

Provided by swirlycinnacakes

Categories     Pork

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs pork loin, skin and half the fat removed
1 leek
1 tablespoon butter
1/2 cup shredded gruyere cheese
2 tablespoons breadcrumbs, fresh
4 teaspoons mustard
salt and pepper
2 tablespoons butter, softened
1/2 teaspoon thyme, chopped
1/2 teaspoon sage, chopped
1 garlic clove, sliced
6 ounces carrots, cut into matchsticks
6 ounces celery root, cut into matchsticks

Steps:

  • Cut a pocket between the fat and meat of the loin. Reserve the outside leaves of the leek. Chop the remainder and fry until softened in butter.
  • Mix the cheese, bread crumbs, half the mustard, seasoning and leeks together. Place in the pocket, and secure joint with string.
  • Mix the softened butter, remaining mustard, thyme and sage and rub into the pork. Pierce the loin and insert garlic slices.
  • Place on a trivet in a roasting pan and cook in a preheated oven at 425 degrees F for 15 minutes, then at 350 degrees for 1 to 1 1/4 hours.
  • Place the reserved leek leaves in a bowl of boiling water to soften for 2 to 3 minutes.
  • Boil carrots and celery root until just tender.
  • Drain the leeks and cut into narrow strips. Make bundles of carrots and celery root and tie with the leek strips.
  • Remove the string from the roast and place on a warm dish.

Nutrition Facts : Calories 693.1, Fat 45.6, SaturatedFat 19.2, Cholesterol 173.8, Sodium 387.8, Carbohydrate 17.2, Fiber 3, Sugar 4.2, Protein 51.8

PORK TENDERLOIN WITH SAUTEED APPLES AND LEEKS



Pork Tenderloin with Sauteed Apples and Leeks image

Broiled pork tenderloin gets tender and tasty in the blink of an eye; a side of cooked apples is gussied up with leeks, sherry vinegar, and honey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 8

2 pork tenderloins (1 1/2 to 2 pounds total), trimmed of excess fat and silver skin
2 tablespoons olive oil
Coarse salt and ground pepper
2 leeks, white and light-green parts only, halved lengthwise, and cut crosswise into 1-inch pieces
1/2 teaspoon fennel seeds
3 Gala apples, cored and cut into 1/4-inch-thick slices and halved crosswise
1 tablespoon honey
1 teaspoon sherry vinegar or red-wine vinegar

Steps:

  • Heat broiler, with rack set 4 inches from heat. On a broilerproof rimmed baking sheet, rub pork with 1 tablespoon oil; generously season with salt and pepper. Broil, until pork registers 145 degrees on an instant-read thermometer, 12 to 14 minutes. Transfer to a plate, cover loosely with aluminum foil, and let rest, 10 minutes (temperature will rise about 5 degrees as it sits).
  • Meanwhile, in a large skillet, heat remaining tablespoon oil over medium. Add leeks and fennel seeds; cook, stirring occaionally, until leeks are tender, about 6 minutes. Add apples, and cook, tossing, until just beginning to soften, 3 to 4 minutes. Remove from heat; stir in honey and vinegar, and season with salt and pepper. Thinly slice pork, and serve with apples and leeks.

Nutrition Facts : Calories 362 g, Fat 13 g, Fiber 3 g, Protein 37 g

APPLE-LEEK PORK CHOPS



Apple-Leek Pork Chops image

"The sweet and savory combination of apples and leeks goes so well with these golden pork chops," says Elaine Williams of Sebastopol, California. "This dish is nice served with rice."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

2 boneless pork loin chops (4 ounces each)
2 teaspoons canola oil
1 medium tart green apple, sliced
1 medium leek (white portion only), sliced
1 cup unsweetened apple juice
1/2 teaspoon grated orange zest
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water
2 cups hot cooked long grain and wild rice mix

Steps:

  • In a nonstick skillet, brown pork chops in oil for 3-4 minutes. Turn chops; add apple and leek. Cook for 3-4 minutes. Add the apple juice, orange zest, rosemary, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 508 calories, Fat 10g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 1282mg sodium, Carbohydrate 74g carbohydrate (0 sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

ROAST PORK LOIN WITH CARROTS AND MUSTARD GRAVY



Roast Pork Loin with Carrots and Mustard Gravy image

The oven's high heat concentrates the flavor of carrots, making them as sweet as honey. For an easy dinner, roast a juicy pork loin alongside, and finish with a quick pan sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 9

2 pounds carrots, peeled and halved lengthwise if large
1/2 pound shallots, peeled and halved if large
2 tablespoons fresh rosemary leaves
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds boneless pork loin roast
3/4 cup white wine
2 tablespoons all-purpose flour
2 tablespoons grainy mustard

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.
  • Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.
  • Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
  • While pork rests, pour off almost all of the fat from skillet. Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.

Nutrition Facts : Calories 538 g, Fat 25 g, Fiber 6 g, Protein 38 g

PAN-ROASTED PORK LOIN WITH LEEKS



PAN-ROASTED PORK LOIN WITH LEEKS image

Categories     Pork     Sauté     Quick & Easy     Low Cal

Yield serves 6

Number Of Ingredients 7

4 large leeks
1/2 cup water
1 tablespoon butter divided
1/2 teaspoon salt divided
1/2 teaspoon pepper divided
1 2-pound boneless pork loin
1/2 cup dry white wine

Steps:

  • 1. Remove roots and upper leaves from leeks. Cut each leek in half lengthwise, cut each half in 1/2 inch thick slices rinse to remove dirt. 2. place sliced leeks, water, 1 tsp butter,1/4 tsp salt, and 1/4 tsp pepper in a dutch oven and saute for 10 mins until leeks are wilted, remove to a bowl. 3. Heat 2 tsps butter in pan add pork and brown on all sides, season with remaining salt and pepper. Return sliced leeks, and wine to pan. 4. Cover and simmer for 2 hrs. Remove pork from pan and reduce leek sauce if it is too watery. Cut pork in 1/4 inch thick slices, serve with leek mixture. cal248 per 3oz serving

PORK LOIN WITH LEEKS AND CARROTS



PORK LOIN WITH LEEKS AND CARROTS image

Categories     Pork     Vegetable     Braise

Yield Serves 6 to 8.

Number Of Ingredients 10

1 tbsp olive oil
2 large garlic cloves, thickly sliced
5 to 6 large leeks (about 2 ½ lbs), washed and sliced 1/2" thick
½ tsp kosher salt, plus more to taste
Freshly ground pepper to taste
1 tbsp butter
1 (2-lb) boneless pork loin
½ cup dry white wine
1 cup ½"-thick carrot slices
¼ cup minced fresh parsley (optional)

Steps:

  • Heat the oil in a wide pot or large pan. Add the garlic and sauté until lightly browned, about 1 to 2 minutes. Add the leeks, ½ tsp salt and pepper and sauté until soft, about 5 minutes. Push the leeks and garlic to the sides of the pan. Add the butter and let it melt and heat until it bubbles and begins to brown lightly. Place the pork loin in the center of the pot and brown it on all sides, turning it as needed. Season with salt and pepper to taste. Pour in the wine and let it simmer for 1 to 2 minutes; scrape up any brown bits stuck to the pot and blend in. Add the carrots. Cover the pot, lower the heat, and cook until the pork is tender, about 1 ½ to 2 hours (internal temperature should read about 155 degrees F.). Remove the pork loin from the pot and transfer to a platter. Place the leeks and carrots over the top and along the sides. Pour juices over the top. Or slice the pork and then put vegetables and juices over them. Garnish with parsley.

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