Honey Mustard Rosemary Rubbed Pork Tenderloin

Difficulty: EASY
Serving Size 6 oz.
Nutrition Information
Calories:  290
Fat:  8g; Carbohydrates 7g; Protein 48g.






About This Recipe

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Again with the Rosemary!  Adding it to meats before cooking reduces cancer-causing herterocyclic amines (HCAs).  A nice lean pork tenderloin, is an economical and healthy way to get that protein!  Pork tenderloins are often packaged two to a pack in the meat case.  Cook them both, they'll be back for more!

Ingredients

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• 4-5 Lbs. Pork Tenderloin
• 1 Tablespoons Extra Virgin Olive Oil
• 3 Cloves Garlic (pressed)
• 1 Tablespoon Honey
• 2 teaspoons Good Dijon Mustard
• 1-1/2 Tablespoons Fresh Rosemary Leaves (finely minced)
• Zest (yellow part ONLY) of 1/2 a Lemon (grated)
• Salt and Pepper to taste.

Directions

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1. In a small cup or bowl combine, EVOO, garlic, honey, Dijon mustard, rosemary and lemon zest.  Stir to thoroughly combine and let it sit on your counter for 15 or 20 minutes so the flavors will infuse.
   
2. One hour before roasting, carefully trim the tenderloins of every single speck of silver skin, membrane, and most of the fat.  Place loin(s) into a shallow roasting pan and rub the seasoning mixture all over both sides of tenderloin, and generously season with plenty of salt and freshly ground pepper. 
   
3. Preheat oven to 450 degrees F. and roast tenderloins for 15 minutes. 
   
4. Lower oven temperature to 350 and continue roasting about 20 more minutes until a meat thermometer inserted into thickest part registers 155 degrees F (or 160 at MOST!).  Who wants to eat dry pork?
5. Allow tenderloin(s) to rest under a tent of foil for 20 minutes before slicing.

Garlic and Herb Roasted Loin of Pork

Servings:  10
Difficulty:  EASY
Nutrition Information:



 


About this Recipe

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This recipe contains Rosemary.  Rosemary (either fresh, dried, or in extract form) when added to meats prior to cooking, significantly reduces the amount of heterocyclic amines (HCAs)--the cancer-causing chemicals that form when meats are heated to high temperatures.  Rosemary is a source of two powerful antioxidants called rosmarinic acid and carnosic acid which are the components responsible for reducing HCAs from forming when meat is heated.


Ingredients

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• 1 Boneless Pork Loin Roast (about 5 lbs.)
• 6 Large Cloves Garlic (divided)
• 1/4 C. Fresh Dill Weed finely minced
• 4 T. Fresh Rosemary Leaves finely minced
• 2 T. Dijon Mustard
• 2 T. Dry Vermouth (or other dry white wine)
• 2 T. Extra Virgin Olive Oil
• Salt and Freshly Ground Pepper
• 2 lbs. fingerling or redskin potatoes (halved or quartered)
• 1 lb. organic carrots (cut into sticks)
• 1 lb onions (quartered)

Directions

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1. In a small bowl, mince or press 4 garlic cloves, add dill, 2 T. of the rosemary, Dijon mustard, vermouth, and olive oil.  Mix until thoroughly combined, forming a paste.  Set aside.
   
2. Slice remaining two garlic cloves into several small slices or slivers.
   
3. Place roast fat side up in a roasting pan.  Using a small paring knife, make 1 inch deep slits  over the entire roast and insert garlic slices, evenly distributing garlic slices all over the roast. 
   
4. Generously season roast on all sides with salt and pepper.  Evenly coat the roast on all sides with the seasoning paste from step 1.  Place into a roasting pan, cover tightly with plastic wrap, and refrigerate roast until 30 minutes before roasting time—Preparation to this point can be done 24-48 hours in advance, the longer the better.
   
5. Remove roast from refrigerator and allow to come to room temperature.
   
6. Combine vegetables, 3-4 T. oilive oil, and remaining 2 T. fresh rosemary.  Season with salt and pepper; stir until vegetables are evenly coated with olive oil and seasoning.
   
7. Arrange vegetables around roast.
   
8. Roast at 500 degrees for 20 minutes.  Lower oven temperature to 350 and continue roasting 60-70 minutes longer, until meat thermometer inserted into center of roast registers 160 degrees. 
   
9. Remove from oven, tent with foil and allow roast to rest for 15 minutes before carving.