SAVORY PORK TENDERLOIN RECIPES

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SAVORY PORK ROAST RECIPE: HOW TO MAKE IT



Savory Pork Roast Recipe: How to Make It image

I love this herbed roast so much that I make it as often as I can. It's wonderful for special occasions, particularly when served with sweet potatoes and corn muffins. —Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 25 minutes

Prep Time 5 minutes

Cook Time 01 hours 20 minutes

Yield 12 servings.

Number Of Ingredients 5

1 garlic clove, minced
2 teaspoons dried marjoram
1 teaspoon salt
1 teaspoon rubbed sage
1 boneless whole pork loin roast (4 pounds)

Steps:

  • Combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° until a thermometer reads 145°, 80 minutes. Let stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 188 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 240mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 29g protein. Diabetic Exchanges 4 lean meat.

SHEET PAN PORK TENDERLOIN WITH BROCCOLI AND BUTTERNUT ...



Sheet Pan Pork Tenderloin with Broccoli and Butternut ... image

This easy, flavorful supper brings great taste and texture to the humble sheet pan. The juicy roasted pork tenderloin has a nice herb coating, and its delicious creamy tarragon mustard sauce is great with the butternut squash and the roasted broccoli florets. The sweet roasted squash balances the savory roasted broccoli, and the meat is perfect with just a schmear of the sauce. Pork tenderloins typically come in packages of two, so freeze one for later or double the recipe for a larger crowd. Make sure to preheat the oven with the rimmed baking sheet inside—this way, the tenderloin gets a nice sear and color before the vegetables hit the baking sheet. 

Provided by Karen Rankin

Total Time 55 minutes

Yield Serves 4 (serving size: 3 slices pork, 2 cups vegetables)

Number Of Ingredients 10

1 (1-lb.) pork tenderloin, trimmed
2 ½ tablespoons olive oil, divided
1 tablespoon chopped fresh thyme
2 ½ teaspoons kosher salt, divided
1 teaspoon black pepper, divided
6 cups fresh broccoli florets (from 2 medium heads broccoli)
4 pre-chopped fresh butternut squash
1 medium-size red onion, cut into 8 wedges
1 lemon, halved
2 tablespoons salted butter

Steps:

  • Preheat broiler to HIGH, and position middle oven rack 6 inches from heat. Rub pork tenderloin with 1 tablespoon of the olive oil, and season on all sides with thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Place on a rimmed baking sheet, and broil in preheated oven until nicely browned, about 5 minutes on each side. Remove from oven, and reduce oven temperature to 450°F. 
  • Toss together broccoli, squash, onion wedges, and remaining 1 1/2 tablespoons olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Move pork to 1 end of the baking sheet; spread vegetables and lemon halves in a single layer on other end of baking sheet. Bake at 450°F until a thermometer inserted in thickest part of pork registers 140°F, 15 to 20 minutes.   
  • Transfer pork to a cutting board, and let rest 5 minutes. Meanwhile, add butter to baking sheet, and toss with vegetables until butter melts. Squeeze baked lemon over vegetables, and stir. Serve immediately.  

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