Best 2 Herb Marinated Loin Of Pork Tenderloins Ina Garten B2b Recipes

Indulge in a culinary journey with Herb-Marinated Loin of Pork Tenderloins, a delectable dish crafted by the renowned Ina Garten. This recipe symphony features a medley of tantalizing flavors, starring succulent pork tenderloins marinated in an aromatic blend of herbs, garlic, and citrus. Perfectly roasted to retain its tender juiciness, each bite promises a symphony of flavors that will delight your palate. Accompanying this main event are three enticing sides: Roasted Brussels Sprouts with Bacon, a vibrant medley of roasted Brussels sprouts, crispy bacon, and tangy balsamic vinegar; Creamy Mashed Sweet Potatoes, a velvety puree infused with the natural sweetness of roasted sweet potatoes, a hint of cinnamon, and a touch of nutmeg; and Sautéed Spinach with Garlic and Lemon, a simple yet flavorful side dish featuring tender spinach sautéed in garlic and lemon, delivering a refreshing balance to the richness of the pork. Prepare to embark on a culinary adventure with this collection of recipes, designed to create a memorable and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

HERBED PORK TENDERLOINS

Herbed Pork Tenderloins image

Provided by Ina Garten

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

2 pork tenderloins (2 1/2 to 3 pounds total)
1 tablespoon minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
Good olive oil
10 to 12 slices prosciutto

Steps:

Preheat the oven to 450 degrees F.
Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.

HERB-MARINATED LOIN OF PORK (TENDERLOINS ) INA GARTEN B2B

Herb-Marinated Loin of Pork (Tenderloins ) Ina Garten B2b image

Ina Garten, Barefoot Contessa, in her book Back to Basics , makes this herb marinated pork. Now she has another recipe that is bone in but this one is quicker. Can you go wrong with tenderloins? Marinade and put on the grill for you, for company, for both. (Please note: rep and cooking time does not include the marinading over night or at least 3 hours) Enjoy! ChefDLH

Provided by ChefDLH

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 grated lemon, zest of
3/4 cup fresh lemon juice (4-6 lemons)
1/2 cup olive oil (plus more to brush the grill)
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme
2 teaspoons Dijon mustard
kosher salt
3 pork tenderloin (approx 1 lb each)
fresh ground black pepper

Steps:

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a 1 gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze the air out of the bag. Marinate in the refrigerator overnight, or at least 3 hours. (an idea is to put the bag in a bowl, just in case).
When you're ready to cook, preheat the grill. Be sure to brush the grill with some oil to prevent the pork from sticking. Remove the tenderloins from the marinade and discard the marinade but leave herbs clinging to meat.
Sprinkle generously with salt and pepper, then grill, turning a few times to brown on all sides, for15-25 minutes-until the meat registers about 137 degrees at the thickest part.
Transfer the tenderloins to a platter and cover tightly with aluminum foil. LET REST FOR AT LEAST 10 MINUTES. Carve in 1/2 inch thick diagonal slices. The thickest part will be pink; this is just fine. The thinnest parts will be well done(allows something for every taste). Season with salt and pepper if needed. Serve warm or at room temperature with the juices that collect on the platter.

Tips:

To ensure the pork tenderloins are evenly cooked, use a meat thermometer to check the internal temperature. It should read 145°F (63°C) for medium-rare, 155°F (68°C) for medium, and 165°F (74°C) for well done.
For a more flavorful marinade, use a variety of herbs and spices, such as rosemary, thyme, garlic, and paprika.
If you don't have time to marinate the pork tenderloins for several hours, you can quick-marinate them for 30 minutes to an hour.
To prevent the pork tenderloins from drying out, baste them with the marinade or a mixture of olive oil and water during cooking.
Serve the pork tenderloins immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Herb marinated pork loin tenderloins are a delicious and easy-to-make dish that is perfect for any occasion. The combination of tender pork, flavorful marinade, and crispy herb crust makes this dish a winner. Whether you are a seasoned chef or a beginner, this recipe is sure to impress your friends and family. So next time you are looking for a delicious and satisfying meal, give herb marinated pork loin tenderloins a try!