Serves 4
Roasted Pork Tenderloin gets a quick sear for all-over browning and then goes into the oven to finish cooking. With only 4 ingredients added to this pork entree, what could be easier for dinner?
Sprinkle salt and freshly ground black pepper over pork tenderloin. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan; cook 3 minutes, browning on all sides. Bake pork at 400° for 17 minutes or until a thermometer registers 145°. Let stand 10 minutes; cut across the grain into thin slices.
Cooking Light APRIL 2012
Taste and Texture: The lightly meaty, flour-thickened chicken broth base is enriched with cream cheese for a smooth, medium-bodied, herb-flecked sauce. Try with: Grilled or roasted chicken, pork, or turkey; meatballs; potpie fillings; mashed potatoes, savory bread pudding, or oven fries.
Photo by: Photo: Johnny Autry; Styling: Mary Clayton Carl
1. Combine 1/4 cup chicken broth and flour in a small saucepan, stirring well with a whisk. Stir in remaining 3/4 cup chicken broth, shallots, and bay leaf; bring to a boil. Reduce heat; simmer 3 minutes or until slightly thickened, stirring constantly. Let stand 1 minute; discard bay leaf. Stir in parsley, cheese, and pepper, stirring until cheese melts.
Cooking Light APRIL 2012
A bag of refrigerated potato wedges provides a jump-start to dinner in this quick recipe for Roasted Red Potatoes. With the addition of a few seasonings, this side dish is table ready in 30 minutes.
This recipe goes with Chicken and Green Bean Salad, Hazelnut-Crusted Halibut with Roasted Asparagus
Photo by: Photo: Levi Brown; Styling: Thom Driver
1. Preheat oven to 400°.
2. Combine all ingredients on a large jelly-roll pan; toss well. Roast at 400° for 20 minutes or until done, stirring after 15 minutes.
Cooking Light APRIL 2012
With fresh herbs, butter and a little salt and pepper, these steamed sugar snap peas turn into a sensational side dish in under 12 minutes.
This recipe goes with Pecan-Crusted Trout, Hummus-Stuffed Pitas, Creamy Tarragon Chicken Salad, Pasta Pork Bolognese
Photo by: Photo: Levi Brown; Styling: Thom Driver
1. Steam peas 5 minutes or until crisp-tender; drain. Combine peas, mint, butter, salt, and pepper; toss well.
Cooking Light APRIL 2012
Back To
Roasted Pork Tenderloin Menu
