Best 3 Herb Rubbed Pork Tenderloin Recipes

HERB-RUBBED PORK TENDERLOIN

Steps:

• In a small bowl, combine the first seven ingredients; rub over pork. Place in a large ungreased shallow glass dish. Cover and refrigerate for up to 8 hours., Place tenderloins on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

BISTRO HERB-RUBBED PORK TENDERLOIN

Steps:

• In a small bowl, combine tarragon, thyme, rosemary, garlic, paprika, salt, pepper and 4 tablespoons oil. Flatten pork slices to 1/4-in. thickness. Rub slices with herb mixture; cover and refrigerate 15 minutes., In a large skillet, cook pork in remaining oil in batches over medium-high heat 1-2 minutes on each side or until browned. Remove and keep warm., Stir flour into pan until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pork and sprinkle with chives.

HERB-RUBBED PORK TENDERLOIN WITH FENNEL AND ARTICHOKES RECIPE - (5/5)

Steps:

• 1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Pat tenderloin dry with paper towels, rub evenly with herbs de Provence, and season with salt and pepper. 2. Combine fennel and 1 Tbls. water in medium bowl, cover and microwave until fennel is softened, 2-3 minutes. Drain fennel well, then toss with artichokes, olives and oil and season with salt and pepper. 3. Arrange vegetables in 8-inch square baking dish. Lay tenderloin on top of vegetables and roast until center of tenderloin registers 145 degrees, 25-30 minutes, flipping tenderloin halfway through roasting. Transfer tenderloin to cutting board and tent loosely with aluminum foil. 4. Stir cherry tomatoes and lemon zest into vegetables and continue to roast with fennel is tender and tomatoes have softened, about 10 minutes. Stir parsley into vegetables and season with salt and pepper to taste. Slice tenderloin into 1/4-inch-thick slices and serve with vegetables.