HERB-MARINATED PORK TENDERLOINS
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
Time 3h35m
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, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams
CHEESE-STUFFED PORK TENDERLOIN
My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled.
Provided by Melanie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h50m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
- Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 348.5 calories, Carbohydrate 27.7 g, Cholesterol 84.8 mg, Fat 11.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.5 g, Sodium 403.1 mg, Sugar 2.7 g
HERB-CRUSTED BEEF TENDERLOIN MEDALLIONS
I make this every Christmas for two of us and it's so very delicious. The herb crust is very tasty and a complement to the beef tenderloin.
Provided by MamaCass
Categories Beef Tenderloin
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 525 degrees F (274 degrees C). Set a cooking rack in a roasting pan.
- Combine bread crumbs, olive oil, Worcestershire sauce, shallot, garlic, parsley, rosemary, thyme, Dijon, and pepper in the bowl of a food processor; pulse to a paste-like consistency.
- Spread herb paste all over the tenderloin. Tuck thinner end of the tenderloin underneath so it will cook evenly. Season with salt and pepper and place on the prepared cooking rack.
- Place in the preheated oven and reduce temperature to 375 degrees F (190 degrees C). Bake until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), about 45 minutes.
- Remove from the oven and let rest for about 10 minutes before slicing into medallions.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 9.7 g, Cholesterol 89.7 mg, Fat 23.4 g, Fiber 0.7 g, Protein 33.7 g, SaturatedFat 5.5 g, Sodium 295.5 mg, Sugar 1.5 g
HERB CHEESE BREAD
A flavorful combination of herbs makes this cheese-topped loaf a welcome addition to most any menu. In fact, we couldn't believe how light the buttery slices were when compared to frozen breads found in the grocery store. -Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small nonstick skillet, saute onions and garlic in margarine for 1-2 minutes. Stir in the seasonings. Brush over cut sides of French bread; sprinkle with cheese. , Wrap each piece of bread loosely in a large piece of heavy-duty foil; seal edges of foil. Bake at 400° for 20-25 minutes or until heated through and cheese is melted. Cut each piece into six slices. Serve warm.
Nutrition Facts : Calories 147 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 339mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
HERBED GARLIC CHEESE SPREAD
I've taken this creamy spread to many holiday gatherings and parties- and there's never any left to bring home! Well-seasoned with a blend of herb flavors, this cheesy treat tastes great on slices of French bread, too.
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield about 3 cups.
Number Of Ingredients 4
Steps:
- In a large bowl, beat the cream cheese, butter and seasonings until well blended. Cover and refrigerate for at least 2 hours. Serve with crackers.
Nutrition Facts : Calories 100 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 105mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
HERBED CHEESE SPREAD
This spread definitely lives up to its name. Flavored with six different herbss, it is one of the best cream cheese spreads I've had.-Laurel Leslie, Sonora, California
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and butter until smooth. Stir in the parsley, chives, chervil, garlic, tarragon and lemon-pepper seasoning., Transfer to a small serving dish. Cover and refrigerate for 4 hours or overnight. Remove from the refrigerator 15 minutes before serving. Serve with crackers.
Nutrition Facts : Calories 100 calories, Fat 10g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 104mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
TENDERLOIN OF BEEF WITH BLUE CHEESE AND HERB CRUST
Simple and elegant, this dish is a sure winner. Whether serving an intimate dinner for two or a number of guests, the delicious flavors of madiera and blue cheese are a perfect choice with the beef tenderloin. Serve with Potato Gratin and Pan Steamed Lemon Asparagus for an unbeatable combination.
Provided by Stinkerbell
Categories Steak
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the butter and the flour together.
- Bring the beef broth and madiera to a boil.
- Whisk in the butter and flour mixture until completely dissolved.
- Simmer for about 15 to 20 minutes, until the liquid is thickened and reduced by half.
- While the sauce is simmering, preheat the oven to 350*F.
- Spray the rack of a roasting pan with nonstick spray and place in the pan.
- Slice the tenderloin into 6 portions that are approximately 3 inched in diameter and 1 1/2 inches thick.
- Tie butcher's twine around the beef medallions so they maintain their shape while cooking if desired.
- Combine the breadcrumbs, blue cheese, parsley, chives and pepper to form a paste.
- Heat the olive oil in a nonstick skillet over high heat.
- Sear the medallions until just browned, 2 to 3 minutes on each side.
- Arrange the medallions in a roasting pan.
- Coat the top side of each medallion with 3 TBs of the blue cheese and herb crust.
- Roast until the crust is golden brown and the meat is cooked as desired, about 6 to 8 minutes for medium rare, depending on the size of the medallions.
- If butchers twine was used, be sure to remove it.
- Serve the medallions on a pool of the warm madiera sauce.
More about "herb cheese tenderloin recipes"
GARLIC HERB PORK TENDERLOIN RECIPE - I WASH …
From iwashyoudry.com
5/5 (6)Total Time 35 minsCategory Main DishCalories 234 per serving
- Slather the pork tenderloins with the dijon mustard, coating completely. Season with the garlic, thyme, rosemary, salt and pepper all over.
- Heat oil in a large cast iron (or oven safe skillet) over medium-high heat. Sear the pork tenderloins on all sides, until nicely browned. Sprinkle tops of tenderloins with the shredded parmesan cheese.
- Carefully transfer skillet to preheated oven and cook until internal temperature of pork reaches 140 degrees F. (approximately 10 to 15 minutes). When finished carefully remove pan from oven and loosely cover with foil and let rest for 5 to 10 minutes. Slice into 1 inch medallions and enjoy.
EASY GARLIC & HERB BEEF TENDERLOIN ROAST
From houseofnasheats.com
BEST BAKED PORK TENDERLOIN WITH GARLIC HERB …
From carlsbadcravings.com
STUFFED PORK LION WITH HERBED GOAT CHEESE
From fedandfit.com
THE BEST GARLIC BAKED PORK TENDERLOIN …
From sweetcsdesigns.com
HERB ROASTED PORK TENDERLOIN RECIPE - THE …
From dinner-mom.com
HERB-STUFFED PORK LOIN - SOUTHERN KITCHEN
From southernkitchen.com
TENDERLOIN WITH WINE-BRAISED ONIONS AND HERB CHEESE
From beefitswhatsfordinner.com
Cuisine FrenchCategory EntréeServings 8-12Total Time 1 hr 15 mins
- To prepare Caramelized Onions, heat butter in large nonstick skillet over medium-low heat until melted. Add onions, cranberries and salt; cook 40 to 45 minutes or until onions are very tender and golden brown, stirring often. Stir in wine; increase heat and bring to a boil. Cook, uncovered, 3 to 5 minutes or until wine is almost evaporated, stirring occasionally. Keep warm.
- Meanwhile, heat oven to 425°F. Combine thyme and pepper; press evenly onto all surfaces of beef Tenderloin Roast.
- Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness.
- Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 to 15°F to reach 145°F for medium rare; 160°F for medium.)
PAMPLONA OF PORK TENDERLOIN RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
15 DELICIOUS LEFTOVER HAM RECIPES - CULINARY HILL
From culinaryhill.com
HERB AND SPICE BEEF TENDERLOIN ROAST - THE SPRUCE EATS
From thespruceeats.com
HERB CRUSTED TURKEY TENDERLOINS - THE DINNER-MOM
From dinner-mom.com
35 EASTER RECIPES FOR AN ELEGANT CELEBRATION
From fromachefskitchen.com
BEEF TENDERLOIN STUFFED WITH CREAM CHEESE | DINNER RECIPES
From greatchefs.com
You'll also love