MARINATED PORK LOIN RECIPE RECIPES

Name: Herb-Marinated Pork Tenderloins
Prep time: 10 min
Cook time: 15 min
Total time: 3 h 35 min
Yield: 6 servings
Ingredients: 1 lemon, zest grated; 3/4 cup freshly squeezed lemon juice (4 to 6 lemons); Good olive oil; 2 tablespoons minced garlic (6 cloves); 1 1/2 tablespoons minced fresh rosemary leaves; 1 tablespoon chopped fresh thyme leaves; 2 teaspoons Dijon mustard; Kosher salt; 3 pork tenderloins (about 1 pound each); Freshly ground black pepper

HERB-MARINATED PORK TENDERLOINS RECIPE | INA GARTE…

Herb-Marinated Pork Tenderloins Recipe | Ina Garte… image

For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network ï¿½ 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

Ingredients

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

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

MARINATED PORK LOIN ROAST RECIPE: HOW TO MAKE IT

Marinated Pork Loin Roast Recipe: How to Make It image

Being a hog farmer's wife, I'm always trying recipes that promote the product. I recently ran across this recipe in a church cookbook. My family was delighted with the outstanding flavor.

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 40 minutes

Prep Time 10 minutes

Cook Time 01 hours 30 minutes

Yield 10 servings.

Number Of Ingredients 14

Ingredients

3/4 cup ketchup
1/4 cup seedless raspberry jam
1/4 cup white wine vinegar
1/4 cup packed brown sugar
1/4 cup maple-flavored syrup
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon each dried thyme, oregano and marjoram
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Dijon mustard
1 bay leaf
1/4 teaspoon ground ginger
1 boneless pork loin roast (3 pounds)

Steps:

In a saucepan, combine all ingredients except pork. Bring to a boil over medium heat; remove from heat and cool completely. Pour 1 cup sauce into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight. Refrigerate remaining sauce. , Drain pork, discarding marinade in bag. Transfer pork to a greased rack in a shallow roasting pan. Bake, uncovered, at 425° for 15 minutes. Reduce oven setting to 350°. Bake for 1 to 1-1/4 hours longer or until a thermometer reads 145°. Let stand 10 minutes before slicing. Serve with reserved sauce.

Nutrition Facts : Calories 255 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 543mg sodium, CarbohydrateContent 22g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 27g protein.

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MARINATED PORK LOIN RECIPE: HOW TO MAKE IT

"This tender juicy pork is one of my favorite entrees to serve to guests," remarks Jean Heady of Naples, Florida.
From tasteofhome.com
Reviews 4.2
Total Time 35 minutes
Category Dinner
Calories 310 calories per serving

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly. Place 2/3 cup marinade in a bowl for basting; cover and chill. Pour remaining marinade into a large resealable plastic bag. Cut pork into five slices, about 1 in. each; add to bag. Seal and turn to coat; refrigerate overnight., Drain and discard marinade. Broil 4-5 in. from the heat for 10 minutes on each side or until juices run clear, brushing with reserved marinade occasionally.,

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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.

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PORK TENDERLOIN | PORK RECIPES | JAMIE OLIVER

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.

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QUICK GARLIC-LIME MARINATED PORK CHOPS - SKINNYTASTE

These garlic lime pork chops are so EASY to make, and they only take 10 minutes to cook. I usually make them in my broiler but they are also great on the grill, they come out juicy and SO flavorful!
From skinnytaste.com
Reviews 4.9
Total Time 30 minutes
Category Dinner
Cuisine American, Latin
Calories 224 kcal per serving

To broil: line broiler pan with foil for easy clean up. Place pork chops on the broiler pan and broil about 4-5 minutes on each side or until browned. To grill, grill over medium-high 4 to 5 minutes on each side.

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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 ï¿½ 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

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.

See details

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Being a hog farmer's wife, I'm always trying recipes that promote the product. I recently ran across this recipe in a church cookbook. My family was delighted with the outstanding flavor.
From tasteofhome.com
Reviews 5
Total Time 01 hours 40 minutes
Category Dinner
Cuisine Mediterranean
Calories 255 calories per serving

In a saucepan, combine all ingredients except pork. Bring to a boil over medium heat; remove from heat and cool completely. Pour 1 cup sauce into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight. Refrigerate remaining sauce. , Drain pork, discarding marinade in bag. Transfer pork to a greased rack in a shallow roasting pan. Bake, uncovered, at 425° for 15 minutes. Reduce oven setting to 350°. Bake for 1 to 1-1/4 hours longer or until a thermometer reads 145°. Let stand 10 minutes before slicing. Serve with reserved sauce.

See details

MARINATED PORK LOIN RECIPE: HOW TO MAKE IT

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly. Place 2/3 cup marinade in a bowl for basting; cover and chill. Pour remaining marinade into a large resealable plastic bag. Cut pork into five slices, about 1 in. each; add to bag. Seal and turn to coat; refrigerate overnight., Drain and discard marinade. Broil 4-5 in. from the heat for 10 minutes on each side or until juices run clear, brushing with reserved marinade occasionally.,

See details

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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.

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