OVEN-BAKED PORK TENDERLOIN RECIPE - FOOD.COM
Make and share this Oven-baked Pork Tenderloin recipe from Food.com.
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 4-5 serving(s)
Number Of Ingredients 3
Steps:
- Wash and pat dry the tenderloin.
- Lay it out on a cutting board and pierce all over with fork.
- Drizzle a little olive oil onto the tenderloin and rub it into the surface.
- Sprinkle, a little at a time, the seasoning mixture onto the tenderloin.
- Use a basting brush to coat all surfaces of the tenderloin, making somewhat of a paste.
- Add more olive oil as needed.
- Place in the provided bag and secure the end.
- Pierce the bag in order to allow steam to escape.
- Bake at 375 degrees for 45 minutes or until pork is cooked through.
Nutrition Facts : Calories 708.7, FatContent 63.2, SaturatedFatContent 10.6, CholesterolContent 112.3, SodiumContent 84.4, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 34.9
HERB-MARINATED PORK TENDERLOINS RECIPE | INA GARTEN | FOOD ...
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
Total Time 3 hours 35 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 10
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, FatContent 14 grams, SaturatedFatContent 3 grams, CholesterolContent 147 milligrams, SodiumContent 461 milligrams, CarbohydrateContent 2 grams, ProteinContent 48 grams, SugarContent 0 grams
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OVEN-BAKED PORK TENDERLOIN RECIPE - FOOD.COM
Make and share this Oven-baked Pork Tenderloin recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 708.7 per serving
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 708.7 per serving
- Bake at 375 degrees for 45 minutes or until pork is cooked through.
See details
HERB-MARINATED PORK TENDERLOINS RECIPE | INA GARTE…
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.
From foodnetwork.com
Reviews 4.8
Total Time 3 hours 35 minutes
Category main-dish
Calories 335 calorie per serving
From foodnetwork.com
Reviews 4.8
Total Time 3 hours 35 minutes
Category main-dish
Calories 335 calorie per serving
- 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.
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