Dry Rub For Pork Tenderloin In Oven

  • Comments Off on Dry Rub For Pork Tenderloin In Oven

Whether you are on a diet for weight loss or simply want to eat healthy and watch your nutrition cooking your own food will give you a lot more control over your diet plan. Let recipes like these (we have thousand of recipes, old and new) inspire you to get cooking and put together your own meal plans.

From our Popular Recipe results for Dry Rub For Pork Tenderloin In Oven

Recently Viewed

Keto Pork Tenderloin with Southern Cabbage Recipe
Bavarian Kraut Casserole Recipe
Low Fat Pork Tenderloin with Prune-Ginger Sauce Recipe
Low Fat Pork and Apricot Salad Recipe
Low Fat Cumin-Crusted Pork Tenderloin with Orange-Jalapeno Glaze Recipe
Pork Tenderloin with Balsamic Cranberry Sauce Pressure Cooker Recipe

Green Sauce Pork Tenderloin Pressure Cooker

Green Sauce Pork Tenderloin Pressure Cooker

Ingredients

SERVES 3 to 4 – Cooker: 6- to 8-quart – Time: 20 minutes at HIGH pressure

  • 1 clove garlic, peeled
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh flatleaf parsley leaves
  • ¼ cup coarsely chopped fresh chives or green onion tops
  • ¼ cup fresh lime juice or Meyer lemon juice
  • ¼ cup olive oil
  • ¼ to ½ teaspoon red pepper flakes, to taste
  • sea salt
  • 1 (16-ounce) pork tenderloin, trimmed of silverskin and patted dry with paper towel
  • 1 cup low-sodium chicken broth
  • 1 small lime, thickly sliced
  • ½ cup plain Greek yogurt (optional)

Method

  1. In a food processor fitted with the metal blade, process the garlic until finely chopped
  2. Add the cilantro, parsley, and chives and pulse to chop
  3. With the machine running, add the lime juice and oil through the feed tube and process until it forms a coarse puree
  4. Add the red pepper and salt to taste
  5. Place the tenderloin in a 1-gallon ziptop plastic bag and pour in the herb sauce
  6. Seal and refrigerate for at least 4 hours or overnight
  7. Pour the broth into a 6- to 8-quart pressure cooker
  8. Remove the tenderloin from the sauce and place it in the pot
  9. Top with the lime slices, then pour the herb sauce over the top
  10. Close and lock the lid
  11. Set the burner heat to high
  12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  13. Set a timer to cook for 20 minutes
  14. Remove the pot from the heat
  15. Open the cooker with the Natural Release method; let stand for 15 minutes
  16. Be careful of the steam as you remove the lid
  17. The internal temperature should be 150° F
  18. Transfer the roast with tongs to a carving board, cover loosely with aluminum foil, and let rest for 5 minutes (its temperature will rise to 160° F while it rests)
  19. You can serve the pork with the green herb sauce straight from the pot, or stir in the yogurt, if you like, to make a creamy sauce
  20. Slice the meat into medallions and arrange on a warm serving platter
  21. Serve with the hot green herb sauce
  22. The unsliced pork, well wrapped, will keep in the refrigerator for up to 3 days

Full List of Pork-Tenderloin Recipes
Full List of Sauce Recipes
Full List of Pork Recipes

Pork Tenderloin:
In a food processor fitted with the metal blade, process the garlic until finely chopped Add the cilantro, parsley, and chives and pulse to chop With the machine Continue Reading →

Comments are closed.