OVEN COOKED TENDERLOIN RECIPES

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PORK TENDERLOIN RECIPE - ROAST PORK TENDERLOIN IN THE OVEN



Pork Tenderloin Recipe - Roast Pork Tenderloin in the Oven image

A roasted pork tenderloin meets a mouth watering maple rosemary glaze and it's a match made in heaven. Here's how to cook your baked pork tenderloin so it's tender and juicy.

Provided by Makinze Gore

Categories     nut-free    dinner party    weeknight meals    baking    dinner    main dish    meat

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 10

2 lb. baby potatoes, quartered
Kosher salt
Freshly ground black pepper
1 (2-lb.) boneless pork tenderloin
1/4 c. plus 2 tbsp. extra-virgin olive oil, divided
1/4 c. maple syrup
3 cloves garlic, minced
1 tbsp. whole grain mustard
2 tsp. freshly chopped rosemary, plus more for garnish
1/4 tsp. red pepper flakes

Steps:

  • Preheat oven to 400°. Place potatoes in a 9”-x-13” baking dish and drizzle with 2 tablespoons oil and season with salt and pepper. Roast until starting to turn golden, about 40 minutes. 
  • Season tenderloin with salt and pepper all over, then place on top of potatoes. 
  • In a small bowl, whisk together remaining 1/4 cup oil, maple syrup, garlic, mustard, rosemary, and red pepper flakes. Season with salt and pepper then brush over tenderloin and pour any extra over the potatoes. 
  • Roast for another 20 minutes or until potatoes are tender and tenderloin is cooked through. Internal temperature should read 145°. 
  • Garnish with more rosemary to serve.

BEEF TENDERLOIN RECIPE - HOW TO COOK BEEF TENDERLOIN IN ...



Beef Tenderloin Recipe - How to Cook Beef Tenderloin in ... image

This beef tenderloin is super easy to make thanks to a marinade made up of ingredients you probably already have, and a surprisingly quick cook time.

Provided by Lena Abraham

Categories     gluten-free    nut-free    dinner party    dinner    main dish    meat

Total Time 2 hours 20 minutes

Prep Time 1 hours 20 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 18

1/2 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
2 tbsp. whole grain mustard
3 sprigs fresh thyme
3 sprigs fresh rosemary
1 dried bay leaf
2 cloves garlic, smashed
2 tbsp. honey
1 (2-lb.) beef tenderloin, rested at room temperature for 1 hour
1 tsp. kosher salt
1 tsp. freshly ground black pepper
2 tsp. fresh rosemary, finely chopped
1 clove garlic, minced
1/2 c. Greek yogurt
1/4 c. sour cream
1 tsp. prepared horseradish
Juice of 1/2 lemon
Kosher salt

Steps:

  • In a large bowl, mix together oil, vinegar, mustard, thyme, sprigs of rosemary, bay leaf, smashed garlic, and honey. Add meat to bowl, cover with plastic wrap, and marinate in refrigerator for 1 hour or up to one day. Optional: Bring tenderloin up to room temperature before baking.
  • Preheat oven to 450º. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside. Remove tenderloin from marinade and pat dry with paper towels. Season all over with salt, pepper, rosemary, and minced garlic, then place on rack.
  • Roast until cooked to your liking, about 20 minutes for rare. Let rest 5 to 10 minutes before slicing.
  • Meanwhile, make sauce: In a medium bowl, whisk together yogurt, sour cream, horseradish, and lemon juice, and season with salt.
  • Slice tenderloin and serve with sauce on the side.

Nutrition Facts : Calories 631 calories

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