Thyme Leek Braised Pork Tenderloin Recipes

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PORK ROAST WITH THYME



Pork Roast with Thyme image

This savory recipe is easy and delicious. It is my favorite recipe for cooking a pork roast. Serve with autumn apples and sweet potatoes.

Provided by Teresa C. Rouzer

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 3h20m

Yield 12

Number Of Ingredients 7

5 pounds pork roast, trimmed
3 cloves garlic, sliced
1 teaspoon salt
½ tablespoon ground black pepper
3 bay leaves
½ cup cider vinegar
1 teaspoon dried thyme

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
  • Bake in the preheated oven 3 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 0.6 g, Cholesterol 66.1 mg, Fat 11.2 g, Fiber 0.1 g, Protein 21.8 g, SaturatedFat 4.2 g, Sodium 246.7 mg, Sugar 0.1 g

APPLE PICKING BRAISED PORK TENDERLOIN



Apple Picking Braised Pork Tenderloin image

A duo of sliced apples and apple cider makes this one-pot dish your go-to fall dinner! Either Honeycrisp or Pink Lady apples work well in this recipe - they hold their shape nicely while cooking and are the perfect mix of sweet and tart.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 pork tenderloin, trimmed (about 1 1/2-pounds)
Kosher salt and freshly ground black pepper
1 large red onion, chopped (about 2 cups)
3 cloves garlic, grated
1 cup pearled farro
1 1/4 cups unsweetened apple cider
1 1/4 cups low-sodium chicken broth
1 tablespoon grainy Dijon mustard
1 tablespoon regular Dijon mustard
3 sprigs thyme
1 Honeycrisp or Pink Lady apple, cored and sliced into 1/4-inch-thick wedges
1/2 small head escarole, roughly chopped (about 4 cups)
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat 1 tablespoon of the olive oil in a large braiser or Dutch oven over high heat. Pat the pork dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Add to the pot and sear until golden brown on all sides, about 6 minutes. Remove to a plate.
  • Reduce the heat to medium-high heat and add the remaining 1 tablespoon olive oil and the red onion to the pot. Cook, stirring frequently, until translucent, about 3 minutes. Add the garlic, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the farro and toast for 1 minute. Add the apple cider and scrape up the brown bits from the bottom of the pot with a wooden spoon. Add the chicken broth, grainy and regular Dijon and the thyme and bring to a strong simmer, about 2 minutes.
  • Return the pork to the pot along with any residual juices. Braise in the oven until an instant-read thermometer inserted in the thickest part reaches 145 degrees F, 15 to 20 minutes. Remove the pork to a cutting board, tent loosely with aluminum foil and allow to rest.
  • Stir the apple into the farro mixture. Bake until most of the liquid evaporates and the farro and apples are just tender, 15 to 20 minutes.
  • Remove the thyme sprigs from the farro and stir in the escarole to wilt. Slice the pork into 1/2-inch-thick medallions. Serve the sliced pork over the farro and apples, topped with the parsley.

THYME LEEK BRAISED PORK TENDERLOIN



Thyme Leek Braised Pork Tenderloin image

Make and share this Thyme Leek Braised Pork Tenderloin recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups chopped leeks
1 cup riesling wine or 1 cup other slightly sweet white wine
2 tablespoons butter
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon olive oil
3 garlic cloves, minced
3/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
4 fresh thyme sprigs
2 tablespoons prepared horseradish
2 (1 lb) pork tenderloin, trimmed
8 slices French bread (1-ounce slices)

Steps:

  • At home, combine first 11 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in cooler 2 to 12 hours.
  • At campsite, place pork and marinade in a foil oven bag.
  • Place on hot coals (or in a 450° oven if at home) for 25 minutes. Serve with bread.

Nutrition Facts : Calories 861.9, Fat 25.7, SaturatedFat 9.2, Cholesterol 164.9, Sodium 1342.1, Carbohydrate 85.3, Fiber 5.3, Sugar 11.9, Protein 59.2

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