Time 30m Yield 12 Number Of Ingredients 6 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish. Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.
Time 1h10m Yield 10 servings. Number Of Ingredients 5 Steps:
In a food processor, combine the garlic, rosemary, oil and salt; cover and process until mixture becomes a paste. Rub over the roast; cover and let stand for 30 minutes. , Place roast fat side up on a greased baking rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.
Time 30m Yield 2 servings. Number Of Ingredients 12 Steps:
Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and set aside., In the same skillet, saute prosciutto in the drippings until browned. Add garlic and sage; cook 1 minute longer. Add vinegar, stirring to loosen browned bits from pan., Stir in cream; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until slightly thickened. Add tomatoes and pork; heat through. Sprinkle each serving with basil and cheese.
Time 50m Yield 4 Number Of Ingredients 11 Steps:
Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once. Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.
Time 45m Yield 4 servings Number Of Ingredients 6 Steps:
Heat oven to 400ºF. Toss vegetables with dressing and cheese; spread onto bottom of parchment paper-lined 15x10x1-inch pan. Bake 15 min. Stir in apples. Coat meat with coating mix as directed on package; add to pan. Bake 15 to 20 min. or until meat is done (145ºF) and vegetables are tender. Let stand 3 min. before serving.
Time 25m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Cut pork tenderloin into 1-inch thick medallions; sprinkle with a pinch each salt and pepper. Heat a large skillet over medium-high heat. Add butter and swirl to coat pan. Brown pork, turning once, for about 1 minute per side or until golden. Transfer to a plate. Add garlic, prosciutto and sage to pan and sauté for about 2 minutes or until prosciutto starts to brown. Add vinegar and boil, scraping up bits stuck to pan. Stir in cream; bring to a boil, stirring. Reduce heat and simmer, stirring often, for about 5 minutes, ,until sauce is slightly thickened. Stir in pork with any accumulated juices and tomatoes. Simmer, stirring and turning pork once, for about 5 minutes or just until a hint of pink remains in pork. Season to taste with salt and pepper. Serve sprinkled with basil and Parmesan cheese. COOKING TIP: Choose the ripest tomatoes possible for the best flavor. Often plum (Roma) or grape tomatoes have better flavor when regular ones are out of season.
More about “tuscan pork tenderloin recipes”
Time 30m Yield 5 , 5 serving(s) Number Of Ingredients 13 Steps:
Heat 1 tablespoon oil in large skillet over high heat; stir-fry pork for 3-5 minutes or until no longer pink. Remove pork from skillet with slotted spoon; cover to keep warm. Add beans to skillet; stir-fry for 1 minute. Push beans to side of skillet; add 1 tablespoon oil to center of skillet. Add onion and mushrooms; stir-fry all vegetables for 2 minutes. Remove from skillet; cover to keep warm. Stir together tomatoes, cornstarch, sugar, salt and basil. Add to skillet; bring to boil. Add polenta. Cook, stirring gently, over high heat for 1 minute. Return all to skillet; cook, stirring gently, for 1 minute. Transfer to shallow pasta serving bowl; sprinkle with cheese. Serve immediately with a side of garlic bread.
