Looking for that perfect Sunday Supper menu? Look no further! Here is a knock-their-socks-off combo of Herb Encrusted Pork Tenderloin and Easy One Pan Oven Risotto! AND- there is a bonus recipe, just in case you find yourself with leftovers! Enjoy!
Herb Encrusted Pork Tenderloin
First, I have a few things to say to you about Pork Tenderloin, I call it – “The Filet Mignon of Pork”. It is tender, haha, it is very lean, it is so very much cheaper than it’s beef counterpart, it cooks incredibly fast, and it can be cooked in numerous ways! If you eat pork, definitely include this in your menus from time to time. When you can get this on sale for $3.99/pound – Stock Up!
3 – 4 pound package Pork Tenderloin (Secret – there are two tenderloins in there!)
1 T. olive oil
½ tsp. each – dried oregano, dried thyme, dried rosemary, dried sage & dried marjoram
½ tsp, garlic powder
½ tsp. black pepper
1 tsp. paprika
a few red pepper flakes, or a pinch of cayenne pepper (a more if you like heat)
1 tsp. salt
Mix herbs, garlic powder, salt & pepper in small bowl.
Preheat oven to 425 degrees.
Remove pork from package and pat dry with paper toweling.
Use a brush or your fingers, coat all sides of pork tenderloins with 1 T. of olive oil, then sprinkle herb mixture on all sides of pork tenderloins. Press herbs into pork to help them stick and place on a baking sheet.
Cook pork until 135 or 140 degrees, about 25-30 minutes. Check with meat thermometer. OR, If you don’t want any pink in your pork, cook until 150 – 155 degrees. Remove pork from pan, put on serving plate, cover loosely with foil and allow to rest (and finish off the cooking process), for 10 minutes. Remove foil, slice and serve to the happy recipients of this dish. Serve with baked potatoes, sweet potatoes, rice or check out my recipe for Easy Oven Risotto. Enjoy!
Message about suggested herbs – If you have all of the above that is fine, if you don’t, no worries, the recipe is good no matter what herbs you use, as long as you like their flavors!
If you do take out any of the herbs suggested, just increase the amounts of the ones you are using.
Easy One Pan Oven Risotto
I hope you find this easy, one pan recipe delicious. I could eat this breakfast, lunch and dinner! Great dish for entertaining!
Makes 6-8 servings
Preheat oven to 350 degrees
1 shallot, chopped
1 clove garlic, chopped
5 cups Kitchen Basics © chicken stock (regular or low sodium)
1 ½ cups arborio rice
½ cup Chardonnay or other dry white wine (at room temperature)
1 cup grated parmesan cheese
4 T. unsalted butter at room temperature
1 T. olive oil
¼ tsp. black pepper, or to taste
½ cup frozen peas, stir in when risotto is done, let sit for 2 minutes
2 T. fresh minced parsley
In nonstick dutch oven pan, heat 1 T. butter and 1 T. olive oil.. Add chopped shallot and cook until softened. Add chopped garlic and cook for a few seconds, being careful not let it burn. Add 4 cups of the chicken stock, reserving 1 cup for finishing the risotto. Heat to almost boiling. Stir in the rice. Place lid on pan and put in preheated oven.
Cook in oven for 45 minutes, peak in your oven to make sure the risotto is simmering gently.
Remove from oven after 45 minutes, stir. Taste to see if the rice is tender and liquid has been absorbed.
Stir in one more cup of room temperature chicken stock
Stir in ½ cup room temperature Chardonnay or other dry white wine
1 cup parmesan cheese, grated or shredded
3 T unsalted softened butter
¼ tsp black pepper, or to taste
Check seasonings and add more salt or pepper if needed
Optional: Stir in frozen peas, ½ cup
Optional: Stir in fresh minced parsley, 2 T
Bonus Recipe- Use leftover pork for an Easy Monday Meal!
Asian Pork Tacos
Cut leftover pork from pork tenderloin into thin strips. Marinate pork for 10-20 minutes in ¼ cup soy sauce, ¼ tsp garlic powder, few crushed red pepper flakes. Drain pork. Heat in Microwave for 2-3 minutes on high until hot. Fill your choice of soft or hard taco, and top with shredded lettuce or cabbage, and shredded carrots. If you are going low carb, fill some lettuce cups with pork taco mixture and top with shredded carrots.