**Pork Tenderloin Italian Style: A Culinary Journey of Flavors**
Pork tenderloin, a succulent cut of meat known for its tender texture and delicate flavor, takes center stage in this delectable Italian-inspired dish. This recipe collection presents a symphony of flavors, combining the richness of pork with aromatic herbs, tangy citrus, and the perfect balance of spices. Embark on a culinary adventure as we explore three distinct yet equally enticing variations of this classic dish: a tantalizing pork tenderloin wrapped in crispy prosciutto, a burst of citrusy goodness with orange and lemon, and a savory journey with rosemary and garlic. Each recipe promises a unique taste experience, catering to diverse palates and preferences. Get ready to indulge in the tenderest pork tenderloin, infused with the vibrant flavors of Italy, that will leave your taste buds craving for more.
ITALIAN STUFFED PORK TENDERLOIN
This Italian Stuffed Pork Tenderloin is quite possibly the best pork tenderloin I have ever had. The filling gives the pork so much flavor!
Provided by Erica Walker
Categories Dinner Main Course
Time 1h30m
Number Of Ingredients 9
Steps:
- If you are using the large tenderloin from Costco, cut it almost in half, then cut the halves almost in half again so that you kind of unfold it a few times and try to pound it out flat to about 1/2" thickness or slightly thinner. (If you are using a smaller pork tenderloin, cut almost in half and pound it flat).
- Once the tenderloin is flat and has a good surface area, spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon. Evenly sprinkle on the packages dried pesto seasoning and lay the spinach leaves all over the top.
- Roll the pork up (like you would if you were making cinnamon rolls) and tie it shut with 3 or 4 pieces of kitchen twine if needed. Next, rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking sheet. Bake at 350-degrees about 60-90 minutes or until pork is cooked through. Once cooked, slice and serve!
- **This makes quite a lot. After rolling, but before baking, cut it into thirds or fourths. Wrap in plastic wrap and freeze!
Nutrition Facts : Calories 271 kcal, Carbohydrate 1 g, Protein 38 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 120 mg, Sodium 308 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ITALIAN ROASTED PORK TENDERLOIN
By the time the oven is preheated, you'll have the pork rubbed and ready to go!
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray rack of roasting pan with cooking spray. In small bowl, mash all ingredients except pork into a paste, using spoon. Rub paste over pork.
- Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork. Bake uncovered about 35 minutes or until pork has slight blush of pink in center and meat thermometer reads 160°F.
Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 0 g, TransFat 0 g
PORK TENDERLOIN "ROSA DI PARMA"
It's not unusual to find a Parmigiano-Reggiano-stuffed roasted pork tenderloin like this served at special family celebrations in the Italian province of Parma, but it's often made with beef. This version doubles down on the pork by stuffing it with prosciutto along with the cheese. You can certainly use Italian prosciutto, but consider cured American hams like La Quercia's Tamworth Prosciutto.
Provided by Bruce Aidells
Categories Healthy Pork Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
- Preheat oven to 450°F.
- 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.
- 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.
- Lightly brush the roasts all over with 1 1/2 teaspoons oil, then rub with the reserved herb mixture. Heat the remaining 1 1/2 teaspoons oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until browned on all sides, 3 to 5 minutes total.
- Transfer the pan to the oven. Roast, checking often, until an instant-read thermometer inserted into the thickest part registers 145°F, 15 to 20 minutes. Transfer the roasts to a cutting board, tent with foil and let rest for 5 minutes. To serve, remove the string and cut the pork into 1-inch-thick slices.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 0.6 g, Cholesterol 72.2 mg, Fat 7.3 g, Fiber 0.1 g, Protein 25.8 g, SaturatedFat 2.7 g, Sodium 474.7 mg
PORK BRACIOLE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine.
- Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.
ITALIAN PORK SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon kosher salt and a generous amount of pepper in a small bowl.
- Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture. Heat 3 tablespoons olive oil in a large cast-iron skillet over a medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 5 minutes. Place the skillet in the oven and bake until the pork is cooked through and a thermometer inserted in the middle registers 140 degrees F, 18 to 20 minutes.
- To toast the ciabatta rolls, place a dry skillet on a medium heat until it is hot, about 5 minutes. Slice the rolls in half and place the rolls in the skillet cut-side down until they are toasted how you like them, 15 to 30 seconds. Set aside.
- Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness.
- Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper.
- Add the arugula to a bowl, then drizzle over the remaining 3 tablespoons olive oil and the balsamic vinegar and toss to combine.
- Generously spread the garlic mayonnaise on the tops and bottoms of the rolls. Place some pork slices on the bottom halves, then add slices of roasted red pepper and a generous amount of the arugula. Place the other halves of the rolls on top and serve.
GRILLED PORK TENDERLOIN WITH ITALIAN RUB
You will want to grill this over indirect heat. What I do is light one side of my grill and then place the tenderloins on the other side. You do not want the flame directly under the meat.
Provided by Kim127
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill for indirect cooking.
- Finely chop together rosemary and other spices.
- Rub into surface of pork tenderloins.
- Place tenderloins on grill over medium indirect heat.
- Grill for 25-35 minutes or until internal temperature of the meat reaches 155 degrees.
- Let the tenderloins rest for about 5 minutes; slice and serve!
Nutrition Facts : Calories 185.4, Fat 5.4, SaturatedFat 1.8, Cholesterol 98.3, Sodium 176, Carbohydrate 0.9, Fiber 0.3, Protein 31.4
ITALIAN PORK TENDERLOIN
Very nice pork tenderloin that you can serve to any company. The sauce is great in this. Serve over rice or pasta. Original recipe from Annacoyne from Allrecipes and altered slightly for our taste.
Provided by Nimz_
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a skillet over medium-high heat.
- Saute the prosciutto, parsley, sun-dried tomatoes, onion and garlic 5 minutes, until onion is tender.
- Mix the pork strips into the skillet and brown about 10 minutes, turning once.
- Stir the broth and heavy cream into the skillet, and season with salt and pepper.
- Bring to a boil.
- Reduce heat to low, and simmer 20 minutes, stirring occasionally until pork reaches a minimum temperature of 160 degrees and sauce is thickened.
- For thicker sauce, mix a little flour with a little water and stir into sauce.
Nutrition Facts : Calories 386.3, Fat 24.5, SaturatedFat 9.9, Cholesterol 151.3, Sodium 349.5, Carbohydrate 3.5, Fiber 0.5, Sugar 0.6, Protein 36.8
ITALIAN HERB-CRUSTED PORK LOIN
I like to change things up during the holidays with pork loin recipes that incorporate my favorite herbs and veggies. This showpiece dish really dazzles my family. -Kim Palmer, Kingston, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour., Preheat oven to 475°. Roast the pork for 20 minutes., Reduce oven setting to 425°. Roast until a thermometer reads 145° and vegetables are tender, 30-40 minutes longer. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.
Nutrition Facts : Calories 295 calories, Fat 13g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
PORK TENDERLOIN WITH ZESTY ITALIAN SAUCE
We like to serve this dish with garlic mashed potatoes and fresh green beans or buttery corn on the cob. -Joe Vince, Port Huron, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown pork, about 2 minutes on each side; remove from the pan., Add wine to pan, stirring to loosen browned bits from the bottom. Bring to a boil; cook until liquid is reduced by about half. Stir in dressing. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened., Return pork to pan; simmer, covered, for 3-5 minutes or until a thermometer inserted in pork reads 145°. Stir in butter. Let pork rest for 5 minutes before serving.
Nutrition Facts : Calories 273 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 664mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.
Tips:
- To ensure the pork tenderloin cooks evenly, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for medium-rare, 155°F (68°C) for medium, and 165°F (74°C) for well done.
- If you don't have a meat thermometer, insert a fork into the center of the tenderloin. If the juices run clear, it is done cooking.
- Rest the pork tenderloin for 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
- You can use any type of herbs or spices that you like with this recipe. Some popular options include rosemary, thyme, sage, garlic powder, and onion powder.
- If you are using a cast iron skillet, make sure to preheat it over medium-high heat before adding the pork tenderloin. This will help to create a nice sear on the meat.
Conclusion:
Italian-style pork tenderloin is a delicious and easy-to-make dish that is perfect for any occasion. It is made with simple ingredients and can be ready in under an hour. The pork tenderloin is tender and juicy, and the Italian-style sauce is flavorful and aromatic. This dish is sure to be a hit with your family and friends.
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