Herb Crusted Pork Tenderloin w/ Browned Butter Roasted Cauliflower, Fried Apples, and..

May 8, 2014 at 5:11 PM | Posted in carrots, pork tenderloin, spices and herbs | 1 Comment
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Today’s Menu: Herb Crusted Pork Tenderloin w/ Browned Butter Roasted Cauliflower, Fried Apples, and Sliced Carrots

 

 

Herb Roasted Pork Fried Apples 004
A repeat beautiful Spring Morning, just like yesterday! Started it off with a Breakfast of Lightly Buttered Klosterman Wheat Toast, one Egg Sunny Side Up, and 3 slices of Jennie – O Turkey Bacon! Great way to start it off. Went to a local Garden Center and picked up some Herb Plants, 2 Rosemary and 1 Oregano, and a Hanging Basket of Flowers for Mom. Not many Herb Plants being sold yet around here. Then for dinner tonight its a Herb Crusted Pork Tenderloin w/ Browned Butter Roasted Cauliflower, Fried Apples, and Sliced Carrots.

 

 

 

Herb crusted pork roast 003
This is my favorite Pork Loin Roast recipe, Herb Crusted Pork Roast. Start by preheating your oven on 425 degrees, you’ll reduce the heat to 400 after 15 minutes. You combine 2 tablespoons extra virgin olive oil, Sea Salt and Ground Black Pepper (to taste), 4 cloves garlic, minced, 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves, 1 teaspoon dried Rubbed Sage, and 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary. You combine all the ingredients in a bowl and stir until well mixed. You then rub into your Pork Roast which will create the Herb Crust as it bakes. i normally had used Basil as one of my herbs but used Sage this time instead. Roast the pork for 15 minutes, then reduce the heat to 400 degrees F and roast for an additional 30 minutes or heated till the correct temperature. Test for doneness using an instant-read thermometer. When the internal temperature reaches 145 -155 degrees F, remove the roast from the oven. Allow it to sit for about 10 minutes before carving. It will continue to cook while it rests. The Pork comes out perfect! The Herb Crust gives that extra taste to make it one delicious Roast! I Love this recipe.

 

 

 
One side dish I prepared was Browned Butter Roasted Cauliflower. I’ll need 6 garlic cloves (unpeeled), 3 tablespoons Blue Bonnet Light Stick Butter, 1 package of Cauliflower Florets, 1/4 teaspoon Sea Salt, 1/4 teaspoon Pepper, 1/4 cup chopped fresh Parsley, 1 tablespoon Capers (drained and coarsely chopped), and 2 teaspoons Lemon Juice. The original recipe, from taste of Home, calls for Raisins. I’m not a Raisin fan at all, so I didn’t use them. The original recipe is at the bottom of the post along with the web link. To prepare it, I Roasted it as my Pork Roast was Roasting at 400°. In a small heavy saucepan, melt Butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Place Cauliflower in a greased 15x10x1-in. baking pan. Drizzle with Browned Butter; sprinkle with Salt and Pepper. Toss to coat. Roast 15-20 minutes or until Cauliflower is golden brown and tender. Transfer to a bowl. Add remaining ingredients and Garlic; toss to combine. Cauliflower came out so tender and flavorful.

 

 

 
I also had some Granny Smith Apples left so I made some Fried Apples. I guess you could consider this a side dish or a dessert, either way they’re delicious! Easy to prepare, all you need is Granny Smith Apples, a tbsp. of Extra Virgin Olive Oil, and Splenda Sugar. I always use a Cast Iron Skillet to fry them in. I use a light amount of Splenda, you can adjust the amount according to your own taste. Then I also heated up a can of Del Monte Sliced Carrots. For dessert tonight I’m having a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 

 

 

Herb Crusted Pork Tenderloin

Ingredients

1 (4-pound) Boneless Pork Loin, with fat left on
Sea Salt and Ground Pepper , To Taste
2 tablespoons Extra Vigen Olive Oil
4 cloves Garlic, minced
1 teaspoon dried Thyme or 2 teaspoons minced fresh Thyme leaves
1 teaspoon dried Sage
1 teaspoon dried Rosemary or 2 teaspoons minced fresh Rosemary

Herb Crusted Pork Tenderloin 008

Directions
Preheat oven to 450 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 15 minutes, then reduce the heat to 400 degrees and roast for an additional 30 minutes or more depending on the size of the roast. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

 

 

 

 

 
Browned Butter Roasted Cauliflower Recipe
Ingredients
6 garlic cloves, unpeeled
3 tablespoons unsalted butter
1 medium head cauliflower, broken into florets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup golden raisins
1/4 cup chopped fresh parsley
1 tablespoon capers, drained and coarsely chopped
2 teaspoons lemon juice

 

Directions
Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Wrap cloves in a piece of foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool to room temperature. Squeeze garlic from skins. Mash with a fork.
Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat.
Place cauliflower in a greased 15x10x1-in. baking pan. Drizzle with browned butter; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until cauliflower is golden brown and tender.
Transfer to a bowl. Add remaining ingredients and roasted garlic; toss to combine. Yield: 4 servings.

Nutritional Facts
3/4 cup equals 148 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 260 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein.

 

 

http://www.tasteofhome.com/recipes/browned-butter-roasted-cauliflower

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