Herb Crusted Pork Tenderloin, Sauteed Asian Broccoli and Roasted Red Potatoes
Today’s post is all about Pork Tenderloin, Potatoes & Broccoli. We have three recipes for you and one meal plan!
Our first recipe is for Herb Crusted Pork Tenderloin. Next is for Roasted Red Potatoes. Our last recipe is for Sauteed Asian Broccoli
I hope I didn’t confuse you by simplifying today’s post title. After working on a cookbook, I realized the value of simplified recipe titles. Not wanting this post title to go on and on and on…I shortened it
Herb Crusted Pork Tenderloin
These recipes are sure to tantalize and delight with mouth watering goodness! They are all on our favorites list; Herb Roasted Pork Tenderloin, Honey Garlic Sauteed Broccoli and Roasted Red Potatoes. The Herb Roasted Pork Tenderloin is versatile as it can be prepared in an oven or on the grill. Nothing like barbecuing this up for a get together with family and friends. Gotta love that!
Please Honey, I need your recipe for Herb Crusted Pork Tenderloin
My husband is great on the grill and I’ll gladly let him work his magic, any time! He’s whipped up this Herb Roasted Pork Tenderloin many, many times and much to the delight of our family and friends. In fact, he’s made this so many times that he has it committed to memory, never using a recipe. However, I insisted he write it down on paper for this post, and video tutorial. After some fussing, and grumbling he came through for us all!
Select your pork tenderloin, of choice. These ingredients will be enough for two pork tenderloins weighing about 1.5 pounds each. Let’s start with the Spice Mix. You’ll combine Chile powder, garlic powder, onion powder, salt, pepper and smoked paprika. For the herb mix you’ll combine parsley, basil, oregano and thyme. All spices you may already have in your spice rack. You’ll also need lemon juice, butter and aluminum foil to securely wrap around each pork tenderloin. No exotic ingredients, just simple and easy. Right?
Preparing The Pork Tenderloin
After removing your pork from its package or wrapper, rinse and pat it dry with paper towels.
On a large cutting board or work surface, rub spice mix thoroughly all over the pork tenderloin. Pressing and patting it onto each tenderloin. Discard any remaining spice mix. Preheat your oven to 425 degrees. Please note: preheating temperature in the video tutorial calls for a 400 degree oven, opps!
Browning the Pork Tenderloin
We prefer to brown in a preheated cast iron skillet. But, you can use a frying pan of your own choosing. Over a medium to medium high heat, place pork tenderloin in a frying pan to brown. A little tip, once you’ve placed your tenderloins into the frying pan allow it to set without frequent turning, until it has browned. If you fuss with it you may find it will stick and you don’t won’t that. As it browns, rotate the pork tenderloins until it has browned on all sides. Lol, like a tenderloin has sides!
Wrapping With Foil
While the tenderloins are browning, generously tear off a piece of foil for each pork tenderloin. Make sure it’s sized to sufficiently wrap and seal around each pork tenderloin. After your pork has browned, place it in the center of your foil and begin pulling it up and around creating an open vessel. Squeeze fresh lemon juice over each pork tenderloin and then add the herb mix. Place three to four pads of butter on top of the pork tenderloin and finish sealing up the foil. That’s it, very minimal prepping. Gotta love that, right?
I’m not a fan of oven mess. Well, who is, right? I will place the pork tenderloins on a cookie tray and then into a preheated 425 degree oven for 15 to 25 minutes, checking after 15 minutes. Using an instant meat thermometer, place it into the thickest portion of each pork tenderloin to measure the internal temperature. Cook temperature is between 145 degrees to 160 degrees and a personal preference. When it has reached your temperature of choice, remove from heat. If not, continue roasting, checking internal temperature frequently, until done.
When the pork tenderloins are done, remove from heat and allow to rest. Resting the meat is very important, as it allows the juices of the meat to remain within your meat. If it’s cut immediately, those delicious juices will flow out and the meat will become dry and tough. You don’t want that! Resting will allow the juices to redistribute back through the meat. There is a second reason why you want to allow your meat to rest. Carry-over cooking will continue and this is a nice way to make sure your meat is cooked to your desired doneness.
Slice and Enjoy
This is what you’ve been anticipating. With the delicious aromas filling the house you’ll be ready to slice and enjoy eating your delicious herb roasted pork tenderloins.
- Instant meat thermometer
- 2- 1 1/2 lbs pork tenderloins
Ingredient - spice mix - Combine ingredients in a small bowl and set aside
- 1 tbsp Chili Powder
- 1 tbsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Ingredient - Herb mix - Combine ingredients in another small bowl and set aside
- 1/2 tsp parsley
- 1 tsp basil
- 1/2 tsp oregano
- 1/2 tsp thyme
- Rinse and dry pork tenderloins.
- Rub "Spice Mix" all over pork.
- Heat a cast-iron skillet or other frying pan over medium to medium-high heat and brown pork tenderloins on all sides.
- Cut two pieces of foil (one for each pork tenderloin) large enough to wrap and seal around the pork tenderloin. After pork tenderloin has been browned, place onto the center of your foil and begin folding up and around foil, leaving to unsealed.
- Squeeze 1/2 lemon juice over pork tenderloins.
- Sprinkle 1/2 of Herb Mix over each of the pork tenderloins.
- Add three to four pieces of butter on top of the pork tenderloin and seal the foil.
- Repeat steps for the second pork tenderloin.
- Place both of the foil wrapped pork tenderloins onto a foil covered cookie tray. Then place in into your preheated 425 degree oven.
- Roast for 15 minutes. Then carefully open a small section of the foil. Large enough to insert your instant meat thermometer into the thickest portion of your pork tenderloin. Cook until the internal temperature is between 145 degrees to 160 degrees. (please note: The internal temperature will increase 5 to 10 degrees during the resting time).
- When the internal temperature reaches between 145 to 160 degrees, remove from oven and allow to rest, uncovered for 10 minutes.
- After the resting period, uncover pork, slice, plate and enjoy.
Roasted Red Potatoes
I enjoy all things potato; potato chips, fried potatoes, baked potatoes, and these Roasted Red Potatoes have become my all-time favorite! Even over a buttery, baked potato with a dollop of sour cream and chives on top! Oh my, Yum, Yum!
Prepping The Potatoes
Since we are roasting these in the oven, you’ll need to preheat your oven to 425 degrees. In my opinion nothing begins oven roasting until the temperature reaches 425 degrees. But, that’s purely a personal preference. I’ve seen when recipes call for ‘roasting’ at 400 degrees. So, Be sure to set oven temperature to 425 degrees.
Wash and remove any imperfections in your red potatoes. For this recipe we used 5 large red potatoes. Pat dry your potatoes with paper towels. Using a cutting board, slice the potatoes into ¼” to ⅜” slices. Lay them flat and slice in half. Place potatoes in a mixing bowl and drizzle with olive oil, using a spoon toss to thoroughly coat each of the potatoes and set aside.
I love a recipe that uses a few simple ingredients. This is one of them. Your ingredients include; olive oil, cooking spray, rosemary, italian seasoning, oregano, basil, salt and pepper to taste. Optional ingredients: ¼ of a yellow onion, sliced and seasoning salt.
Sprinkle all of the ingredients over the potatoes you placed into your mixing bowl and drizzled with olive oil. The olive oil will help the seasonings cling to your sliced red potatoes. It will also help them brown and crisp during roasting
Prepare To Roast
Line a cookie tray with foil and spritz with a non stick spray. Lay potato slices in a single layer on your foil wrapped cookie tray. Leave ¼ to ½ inch between them. This will make turning them much easier. You are now ready to roast your potatoes.
Roasting The Potatoes
It’s now time to roast these up! Place your cookie tray onto the lower oven rack and set your timer for 15 minutes. Once your timer goes off and 15 minutes have passed, use a fork or spatula lift and check the bottom side of your potatoes for crisp browning. If they have browned carefully, flip each potato and then return the cookie tray to the oven and continue cooking for approximately 15 minutes. Plate, serve and enjoy
Start these first when preparing them with this meal. They will require a bit more cooking time than either the pork tenderloin or broccoli. Oven roasted potatoes are delicious and versatile. You can switch up the dry seasonings to blend perfectly with any dish or meal. They are great re-warmed or used as part of a breakfast burrito, quesadilla or in another similar way.
Roasted Red Potatoes
- 5-6 large red potatoes
- 1-3 tbsp olive oil
- Non-stick cooking spray
- 1/4 tsp rosemary
- 1/2 tsp italian seasoning
- 1/2 tsp oregano
- 1/2 tsp basil
- salt and pepper to taste
- 1/4 yellow onion, sliced
- seasoning salt
- Preheat oven to 425 degrees.
- Wash and pat dry your potatoes, remove any imperfections.
- Using a cutting board cut your potatoes into 1/4" to 3/8" slices, then lay them flat and slice in half. Place your potatoes into a mixing bowl and drizzle with 1/2 of the olive oil. Mix to thoroughly coat all potatoes pieces with oil.
- Sprinkle each of the seasonings over the potatoes and again, mix thoroughly.
- Line a cookie sheet with foil, spritz with non-stick cooking spray, and place potatoes in a single layer onto the cookie sheet. Leaving 3/8" to 1/2" of space between each of the potatoes. Drizzle potatoes with more olive oil.
- Place cookie sheet, onto the lower oven rack and roast for 15 minutes or until the bottom side of the potatoes are golden and slightly crispy. Turn each potato over and return to the oven for another 15 minutes or until golden.
- Remove from the oven, plate, and enjoy.
Sauteed Asian Broccoli
This Sauteed Asian Broccoli recipe has been one of my go to recipes for years. I couldn’t even tell you if it’s one I made up, revised from an existing recipe or if someone gave me their recipe. If there was a recipe, I haven’t used it, well it’s been so long that I can’t remember when I last used a recipe. However, I did search through all my cookbooks for the recipe and sadly I couldn’t find one. I’m a big fan of giving credit where credit is due and would have loved, loved to give someone credit for this recipe.
Recreating This Broccoli Recipe
Do you have a go to recipe? One that everyone loves and it’s one you make without even thinking of an exact recipe? This is mine. I was challenged to recreate this recipe for all of you. It was crazy funny to watch me work through this process. After much frustration, I rejoiced and did a super happy dance (think Snoopy dancing on top of his dog house.) once it was done!
Kudos to all the Chef’s and recipe developers out there!
Broccoli is the main ingredient and I used two medium sized bunches, but one large would also work. To that you’ll need olive oil, garlic finely chopped or minced, sesame oil, honey, soy sauce, salt (used sparingly as the soy sauce adds salt) and pepper to taste. These are simple ingredients, but when combined will create delicious flavors.
Thoroughly wash the broccoli, set aside to drain off excess water. Place a saute pan onto a medium to medium high heated stove top burner. While the pan preheats, break off or cut the broccoli into smaller sized florets. For me, this is perfectly timed and my saute pan will be fully heated. Add a tablespoon of olive oil to the saute pan and add in the broccoli. Give it a good toss so the olive oil thoroughly coats all the broccoli florets. I’ll allow the broccoli edges to brown up, a little bit and about 5-10 minutes.
While its browning I’ll combine the remaining ingredients to make the sauce. Once the florets have browned, add the sauce and toss to coat. Lower the heat slightly, cover and continue cooking another 5 to 10 minutes until the broccoli is fully cooked. Insert a fork into the broccoli to test doneness. I don’t like mine crisp or crunchy and not mushy. But, everyone’s tastes are different and that will determine when your broccoli is done. Remove from heat, plate and serve.
- Saute Pan
- 1 large bunch of Broccoli or two medium-sized bunches.
- 1 tbsp olive oil
- 3 cloves garlic, finely chopped
- 1 tsp sesame oil
- 1 tbsp honey
- 1 tbsp soy sauce I prefer low sodium soy sauce
- salt, to taste a little goes along way
- pepper to taste
- Cut or break broccoli into medium to small floretes
- In a small bowl to medium bowl, combine garlic, honey, seasame oil, and soy sauce and set aside.
- Add olive oil to a saute pan and heat over medium to medium high heat.
- After oil is heated, add broccoli. Stir to coat broccoli with olive oil.
- Saute for 5 to 10 minutes, stir often and until broccoli is slightly browned.
- Pour sauce mixture over broccoli and toss to coat. Cover and continue cooking until broccoli is done. Another 5 to 10 minutes.
- Remove from heat, transfer to a serving bowl, serve and enjoy.
Dave and I put this meal together combining all of our favorites dishes. I don’t know about you, we love, love when a meal plan is made for us. When we don’t have to decide, “what’s for dinner tonight”. It makes life so much easier.
It was challenging re-creating the recipes. But, we did it and now you can also enjoy these dishes with your family and friends. Let us know how this meal works for you, if you enjoy it and even if you don’t.
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