Roast Pork Tenderloin With Potatoes And Mushrooms Recipes

ROAST PORK TENDERLOIN WITH POTATOES

Steps:

• Preheat oven to 400˚F.
• Place cut potatoes in a 9x13 baking dish.
• To the potatoes add 2 tablespoons olive oil, and season with rosemary, salt, and pepper; toss to combine.
• Bake for 35 minutes.
• In the meantime, prepare the pork tenderloin.
• In a mixing bowl combine olive oil, honey, garlic, mustard, rosemary, thyme, salt, and pepper; whisk until thoroughly combined.
• Brush the pork tenderloin with the honey mixture.
• Place the pork tenderloin over the potatoes and pour any remaining honey mixture over the potatoes and pork.
• Bake for 22 to 25 minutes, or until potatoes are tender and tenderloin is cooked through. Pork is cooked through when internal temperature registers at 145˚F. Do NOT cook any longer because the pork will be dry.
• Remove from oven and let stand about 5 minutes before cutting and serving.

ROAST PORK TENDERLOIN WITH POTATOES AND MUSHROOMS

Steps:

• Preheat oven to 425 degrees.
• Sprinkle the tenderloins with salt, pepper and cumin.
• Place the tenderloins in a roasting pan large enough to also hold the onions and potatoes in one layer. Sprinkle the tenderloins with the sage, then spread around the roast the onions, potatoes, mushrooms, garlic and the bay leaf. Brush them with the oil.
• Place the pan on top of the stove and over medium-high heat cook, turning the pork and vegetables until they are lightly browned all over. Place the pan in the oven and bake for 30 minutes. Turn the meat and vegetables, basting a few times.
• Pour off the fat from the pan. Add the wine and water. Crush the garlic clove with a fork, discard the skin, and blend with the gravy. Return to the oven and cook 10 more minutes.
• To serve, cut the pork crosswise into pieces. Serve with the onions, potatoes, mushrooms and the gravy. Sprinkle with parsley.

ROASTED PORK TENDERLOIN WITH GARLIC MUSHROOMS AND TOMATOES

Steps:

• Preheat oven to 425 degrees F.
• Rub pork on all sides with salt and pepper.
• Place pork on one side of a large roasting pan.
• In a large bowl combine mushrooms, tomatoes, oil, garlic, and salt and pepper to taste; mix gently.
• Spoon vegetables into pan with pork, spreading in an even layer.
• Roast until meat thermometer inserted in the middle of the pork registers 160 degrees F.
• (about 25 minutes).
• Cut pork into thin slices; top with Garlic Mushrooms and Tomatoes.

PORK TENDERLOIN WITH MUSHROOMS

Steps:

• In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.

ROAST PORK TENDERLOIN AND MUSHROOM DINNER

Steps:

• Preheat oven to 375°F Butter a 13x9-inch glass baking dish.
• Place pork in center of baking dish, tucking thin end underneath.
• Arrange potatoes (white and sweet) around pork. Sprinkle with salt and pepper. Bake for 20 minutes.
• Meanwhile, in a large skillet, melt butter over medium-high heat. Add mushrooms, garlic, onions, paprika and 1/4 teaspoons each salt and pepper; sauté for 8 minutes or until mushrooms are brown.
• Stir in broth and mustard.
• Whisk flour into milk; stir into pan and bring to a boil, stirring. Boil, stirring for 1 minute.
• Pour sauce over pork and potatoes and roast for 10-15 minutes or until a meat thermometer inserted in thickest part of pork registers160°F
• Transfer pork to a cutting board; let rest for 5 mintues, Return potatoes and sauce to oven for 5 minutes; stir well. Slice pork crosswise; serve with potatoes and sauce. Sprinkle with parsley.
• FOR THE ADVENTUROUS: Use mixed gourmet mushrooms, 1/2 teaspoons smoked paprika along with 1 teaspoons regular paprika and add 1 tablespoons chopped fresh thyme with the mustard.

PORK TENDERLOINS WITH ROASTED POTATOES

Steps:

• In a small bowl, mix oil, garlic, rosemary, salt and pepper. Place half of the marinade in each of two resealable plastic bags. Add pork to one bag and potatoes to the other bag. Seal bags and turn to coat; refrigerate 8 hours or overnight., Preheat oven to 425°. Drain and discard marinades. Place meat and potatoes in a greased 2-qt. broiler-safe baking dish. Bake, uncovered, 20-25 minutes or until potatoes are almost tender. Broil 5 in. from heat for 4-5 minutes or until potatoes are tender and a thermometer inserted in pork reads 160°. Let stand 5 minutes before slicing.

ROAST PORK AND POTATOES

Steps:

• In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

GARLIC PORK TENDERLOIN WITH MUSHROOM GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.
• Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
• Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.
• Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
• Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.