PORK TENDERLOIN EASY RECIPE RECIPES

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30 MINUTE ROASTED PORK TENDERLOIN - INSPIRED TASTE



30 Minute Roasted Pork Tenderloin - Inspired Taste image

For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing in the oven. The spice blend you use is up to you; we love using a spicy steak spice blend or fresh herbs like rosemary and thyme. We love to serve this pork over polenta or mashed potatoes.

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield Makes approximately 6 servings

Number Of Ingredients 6

2 (1 to 1 1/2-pound) pork tenderloins (also called pork fillet)
Salt and fresh ground black pepper
2 tablespoons canola or vegetable oil
1 to 2 tablespoons seasoning blend/rub of your choice, fresh or dried
3/4 cup wine, broth, apple cider or a combination
1 tablespoon unsalted butter

Steps:

  • Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked. Use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels. Then generously season with salt and pepper.
  • Heat a tablespoon of oil in a large cast-iron skillet or heavy-bottomed oven-safe frying pan over medium heat. Add the pork tenderloins and cook, occasionally turning, until browned all over, about 2 minutes per side. Scatter the seasoning blend or herbs over the pork.
  • Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F.
  • Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes. While pork is resting, place the skillet back over medium heat. Add the apple cider and simmer until reduced by half. Add butter then serve drizzled over pork.

Nutrition Facts : ServingSize 1/6 of the recipe, Calories 265, ProteinContent 34 g, CarbohydrateContent 4 g, FiberContent 0 g, SugarContent 3 g, FatContent 12 g, SaturatedFatContent 4 g, CholesterolContent 101 mg

PORK TENDERLOIN | PORK RECIPES | JAMIE OLIVER



Pork Tenderloin | Pork Recipes | Jamie Oliver image

A great Friday night recipe to share with friends by Maddie Rix from Jamie's food team.

Total Time 1 hours 35 minutes

Yield 6

Number Of Ingredients 28

500 g piece of higher-welfare pork tenderloin trimmed
olive oil
18 small corn tortillas
2 limes
2 red onions
6 cloves of garlic
2 dried chipotle chillies
1 ancho chilli
½ a bunch of fresh coriander
1 teaspoon ground cumin
½ teaspoon sweet smoked paprika
3 sprigs of fresh thyme
2 tablespoons red wine vinegar
1 tablespoon tomato purée
2 tablespoons dark brown sugar
½ an orange
1 corn on the cob
¼ of a white cabbage
2 tablespoon white vinegar
6 mixed radishes
2 carrots
3 little gem hearts
2 ripe avocados
1 fresh green chilli
2 spring onions
½ a bunch of fresh coriander
1 lime
extra virgin olive oil

Steps:

    1. First, make the marinade. Peel and chop the onions and garlic.
    2. Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
    3. Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
    4. Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
    5. Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
    6. Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
    7. Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
    8. Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
    9. Preheat the oven to 220°C/450°F/gas 7.
    10. Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
    11. Reduce the oven to 160°C/325°F/gas 2–3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
    12. Cover the pork with tinfoil and set aside to rest for 10 minutes.
    13. Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
    14. To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
    15. Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
    16. Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
    17. Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
    18. Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
    19. Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
    20. Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.

Nutrition Facts : Calories 353 calories, FatContent 21.8 g fat, SaturatedFatContent 5.1 g saturated fat, ProteinContent 21.4 g protein, CarbohydrateContent 19 g carbohydrate, SugarContent 13.2 g sugar, SodiumContent 0.9 g salt, FiberContent 4.3 g fibre

More about "pork tenderloin easy recipe recipes"

30 MINUTE ROASTED PORK TENDERLOIN - INSPIRED TASTE
For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing in the oven. The spice blend you use is up to you; we love using a spicy steak spice blend or fresh herbs like rosemary and thyme. We love to serve this pork over polenta or mashed potatoes.
From inspiredtaste.net
Reviews 4.9
Total Time 30 minutes
Cuisine American
Calories 265 per serving
  • Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes. While pork is resting, place the skillet back over medium heat. Add the apple cider and simmer until reduced by half. Add butter then serve drizzled over pork.
See details


PORK TENDERLOIN | PORK RECIPES | JAMIE OLIVER
A great Friday night recipe to share with friends by Maddie Rix from Jamie's food team.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 353 calories per serving
    1. First, make the marinade. Peel and chop the onions and garlic.
    2. Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
    3. Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
    4. Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
    5. Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
    6. Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
    7. Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
    8. Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
    9. Preheat the oven to 220°C/450°F/gas 7.
    10. Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
    11. Reduce the oven to 160°C/325°F/gas 2–3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
    12. Cover the pork with tinfoil and set aside to rest for 10 minutes.
    13. Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
    14. To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
    15. Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
    16. Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
    17. Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
    18. Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
    19. Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
    20. Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.
See details


PERFECT PORK TENDERLOIN RECIPE - FOOD.COM
My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinate the roast and rub with any seasonings that please your palate! So many people have asked me how long to cook tenderloins if they have "more than one" to cook, I wanted to give a simple response. ANSWER: So long as the tenderloins are NOT touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. Remember, each tenderloin is cooking in its own separate space. EXAMPLE: If cooking three 1-pound tenderloins, cook them only 5-1/5 minutes TOTAL. This makes it a great entree recipe when having a dinner party for 8-12 people, or more. If you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method - Recipe #65987.
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 136.2 per serving
  • VARIATION:  To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes.   Season as desired and drizzle with a little oil.  Add vegetables to pan around (but NOT touching) pork tenderloin.  Cook tenderloin as instructed above.  The roasted potatoes and carrots should be done when the roast is done.  You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.
See details


PORK TENDERLOIN | PORK RECIPES | JAMIE OLIVER
A great Friday night recipe to share with friends by Maddie Rix from Jamie's food team.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 353 calories per serving
    1. First, make the marinade. Peel and chop the onions and garlic.
    2. Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
    3. Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
    4. Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
    5. Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
    6. Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
    7. Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
    8. Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
    9. Preheat the oven to 220°C/450°F/gas 7.
    10. Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
    11. Reduce the oven to 160°C/325°F/gas 2–3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
    12. Cover the pork with tinfoil and set aside to rest for 10 minutes.
    13. Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
    14. To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
    15. Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
    16. Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
    17. Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
    18. Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
    19. Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
    20. Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.
See details


PERFECT PORK TENDERLOIN RECIPE - FOOD.COM
My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinate the roast and rub with any seasonings that please your palate! So many people have asked me how long to cook tenderloins if they have "more than one" to cook, I wanted to give a simple response. ANSWER: So long as the tenderloins are NOT touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. Remember, each tenderloin is cooking in its own separate space. EXAMPLE: If cooking three 1-pound tenderloins, cook them only 5-1/5 minutes TOTAL. This makes it a great entree recipe when having a dinner party for 8-12 people, or more. If you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method - Recipe #65987.
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 136.2 per serving
  • VARIATION:  To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes.   Season as desired and drizzle with a little oil.  Add vegetables to pan around (but NOT touching) pork tenderloin.  Cook tenderloin as instructed above.  The roasted potatoes and carrots should be done when the roast is done.  You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.
See details


EASY AND ELEGANT PORK TENDERLOIN RECIPE | ALLRECIPES
This is a good solid simple pork recipe similar to the way I have done it for years, though it should be noted that the USDA has recently lowered the safe cooking temp for fresh pork to 145 degrees, I …
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May 01, 2020 · This tender roasted Pork Tenderloin recipe is so simple to prepare and incredibly tender, juicy and delicious! Pork tenderloin is lean, healthy and becomes fork-tender when roasted in …
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Apr 21, 2022 · This southern staple is the perfect soul food to pair with your pork tenderloin. Its grainy texture makes it a little more interesting than bread, and it’s the perfect trio with some green beans. Have a real feast with pork tenderloin and cornbread. The slightly sweet flavor is the perfect companion for pork tenderloin.
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