Italian Style Pork Tenderloin Recipes

Roasted Pork Tenderloin with Zesty Italian Dressing …

WEBMar 25, 2012 · Preheat oven to 375 degrees Fahrenheit. Pat pork dry with a paper towel. Score the meat approx. 2” apart on both sides. In a small …

Rating: 4.4/5(7)
1. Preheat oven to 375 degrees Fahrenheit. Pat pork dry with paper towel. Score the meat approx. 2” apart on both sides.
2. In a small bowl, combine all the dry ingredients and rub generously all over pork. Heat a large non-stick skillet and add just enough olive oil to cover the bottom. Sear the meat in oil until nicely browned on each side. Transfer to a roasting pan.
3. Deglaze skillet using lemon juice. Add Italian dressing and pour the mixture over meat. Bake, uncovered for 30 min. Turn down the oven temperature to 350 degrees. Bake an additional 15 to 20 minutes. The internal temperature of the pork should be 160 degrees when it's done. Use a meat thermometer to check it.
4. Remove from the oven; allow to rest for 10 minutes, slice and serve.

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Pork Tenderloin "Rosa di Parma" EatingWell

WEBApr 22, 2024 · 1. Holding the knife blade parallel to the cutting board, cut lengthwise into the top third of the tenderloin, stopping short of the …

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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Rosemary and Garlic Pork Tenderloin Savoring Italy

WEBSep 28, 2021 · Line baking sheet with aluminum foil. Add tenderloin to the baking pan. In a small bowl, combine the rosemary, parsley and one …

1. Preheat oven to 350 degrees. Line baking sheet with aluminum foil. Add tenderloin to the baking pan. In a small bowl, combine the rosemary, parsley and one tablespoon of olive oil. Set aside.
2. Generously season tenderloin with salt, pepper and paprika. Drizzle on the olive oil and add the peeled garlic cloves. to the pan. Cover the pan and place the pork in the fridge while the oven is preheating.
3. While the oven is heating, prepare the glaze. Mix all the glaze ingredients in a small pan and let it come to a lively simmer for 20 minutes, until reduced and slightly thick.
4. The sauce will slightly cover the back of a spoon and look syrupy. At the end of the cooking, you should see large, excited bubbles (this is the sugar caramelizing), so if you don't see those, keep cooking a little bit more. When sauce is ready, set aside.

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