Italian Pork Tenderloin Recipes For Dinner

Roasted Pork Tenderloin with Vegetables & Quinoa

WebSep 19, 2023 · For the best flavor in this easy roasted pork tenderloin dish, start marinating the pork the night before or get it going before you head …

Rating: 4/5(1)
1. To prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Measure out 1/4 cup plus 2 tablespoons and transfer the remaining dressing to a large mason jar; refrigerate for up to 1 week.)
2. To prepare pork & vegetables: Place pork and 1/4 cup dressing in a large sealable bag. Press out air and seal. Massage the dressing all over the pork. Refrigerate for at least 4 hours or up to 24 hours. (Reserve the 2 tablespoons dressing for Step 8.)
3. Position racks in upper and lower thirds of oven; preheat to 425 degrees F.
4. Peel carrots and parsnips and cut into 1-inch pieces. Cut broccoli into large florets, about 1 1/2 inches wide. Toss the vegetables with 2 tablespoons oil, Italian seasoning and 1/2 teaspoon each salt and pepper. Spread on a large rimmed baking sheet.

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Pork Tenderloin "Rosa di Parma" EatingWell

WebApr 22, 2024 · It's not unusual to find a Parmigiano-Reggiano-stuffed roasted pork tenderloin like this served at special family celebrations in …

Rating: 5/5(12)
1. Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
2. Preheat oven to 450°F.
3. Double butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that, you'll make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through (see Tip). Lay one tenderloin on a cutting board. Holding the knife blade flat, so it's parallel to the board, make a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flaps remain attached. Rotate the tenderloin 180 degrees. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, starting two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the two cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2 inch thick. Repeat with the second tenderloin.
4. Cover each butterflied tenderloin with 2 prosciutto slices, then spread 1/2 cup Parmigiano-Reggiano over the prosciutto, leaving a 1-inch border. Starting with a long side, roll up each tenderloin so the stuffing is in a spiral pattern, then tie the roasts at 2-inch intervals with kitchen string.

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Tuscan Pork Tenderloin Don't Sweat The Recipe

WebDec 1, 2017 · Pork tenderloin smothered in fresh herbs roasted inside a crusty baguette. This Tuscan Pork Tenderloin recipe is mouth-watering …

Rating: 5/5(15)
1. Preheat the oven to 375F degrees.
2. Mince the sage, rosemary, and garlic. Mix in the salt, black pepper, and ground fennel seeds.
3. Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil. Sear the pork, turning occasionally, until golden on all sides, 8 to 10 minutes.
4. Rub the pork with the herb mixture and set aside.

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