This method combines stovetop cooking to crisp the bacon and oven baking — a lower temperature of 350 degrees than roasting’s 450 — to get the pork … (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes. Why are these so good?!”. This recipe for Prosciutto Wrapped Pork Tenderloins from Ina Garden is a five star recipe that is guaranteed to blow your taste buds away! The evil Coronavirus is challenging us in ways we never imagined and our focus is on staying healthy. Slice diagonally in thick slices and serve warm with the Apple Chutney. And my husband said it was his new favorite meal, topping his love for Slow Roasted Beef Tenderloin. "Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. Total Carbohydrate Leftover #beef from #tacotuesday ? Bring to a boil over medium-high heat, stirring occasionally. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan. A delicious recipe that checks all the boxes for a busy cook- low carb, low fat, family friendly, versatile, uses 3 affordable ingredients and is super EASY! So I omitted the raisins. And watch videos demonstrating recipe prep and cooking techniques. Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. Wrap the tenderloins completely with a single layer of prosciutto. Tie in several places with kitchen string to hold the prosciutto and the "tail" in place. Sprinkle all sides with the herb mixture. Place the tenderloins on a sheet pan and pat them dry with paper towels. Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Place the tenderloins on a sheet pan and pat them dry with paper towels. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Of course, you can serve Herbed Pork Tenderloins with store-bought chutney but homemade apple chutney with fresh ginger and raisins is easy to make and delicious! Very good. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. My recommended side dish is Roasted Potatoes and/or Roasted Brussel Sprouts. I took the pork out of the fridge and brought it closer to room temperature and then followed the cooking instructions. Stir in the raisins and serve warm, at room temperature, or cold. So chutney I made. The are baked, not fried, and can be made several hours in advance. Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees for medium rare and 145 degrees for medium. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes. Overcooked pork will be dry and flavorless. All rights reserved. The end result was that this dish turned out to be, hands down, one of, if not the best, meals I’ve ever made. A place where anyone can submit recipes, ask questions and share advice. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. When it came time to taste test, Hoda Kotb said what I think many of us believe about Garten’s culinary prowess: “If you touched it, it would be good.” Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan. All rights reserved. Add the No regrets. Now she has another recipe that is bone in but this one is quicker. You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Herbed Pork Tenderloins with Apple Chutney. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. No problem! Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. I had a small struggle deciding how perfect to try to get the prosciutto around the tenderloins, but eventually I decided that a rustic approach would do just fine. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. If there is a thinner “tail,” fold it underneath so the tenderloin is an even thickness throughout. For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat. Since that first time I have made this meal over half a dozen times and each and every time, it is simply outstanding. It was time to dine. Stir in the raisins and serve warm, at room temperature, or cold. Can you go wrong with tenderloins… Sign up and I'll send you great recipes and entertaining ideas every week! Provided courtesy of Ina Garten. #chicken #dinner…, Don’t you just when a recipe comes out looking j…, First recipe from @inagarten ‘s new cookbook - #mo…. Tie in several places with kitchen string to hold the prosciutto and the "tail" in place. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. For the Pork Tenderloins, assemble the pork completely, wrap tightly, and refrigerate for up to 24 hours. Provided courtesy of Ina Garten. That pretty much sums up how I feel about the chutney. The salty prosciutto pairs so well with the complex zing of the apply chutney. I can't believe what a great chef she is. Kosher salt and freshly ground black pepper. And I agreed with them both. Add the apples, adding them as you chop to keep them from turning brown. I love to serve these with homemade apple chutney. the The pork plates beautifully. It-is-very-special. Allow to rest for 10 minutes. And watch videos demonstrating recipe prep and cooking techniques. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce. Ina Garten, Barefoot Contessa, in her book Back to Basics , makes this herb marinated pork. Remove the tenderloins from the marinade and dry them well with paper towels. Add the apples, adding them as you chop to keep them from turning brown. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. For the sauce, remove all but 1/4 cup of fat from the roasting pan. MAKE IT AHEAD TIPS: For the Apple Chutney, store covered in the refrigerator for up to 2 weeks. Rub the tenderloins all over with 2 tablespoons of olive oil. I will be making this chutney for the rest of my culinary life. It’s no secret that Ina Garten, or otherwise known as “The Barefoot Contessa” is an inspiration to me. Slice diagonally in thick slices and serve warm with the Apple Chutney. © 2020 Discovery or its subsidiaries and affiliates. 5.5 g That was the most difficult part of the recipe and that just comes down to technique.After I had the tenderloins prepared, I wrapped them in plastic and tucked them in the fridge. Place in the oven and bake uncovered at 400˚F for 13-15 minutes, flipping the Place the tenderloins on a sheet pan and pat them dry with paper towels. Stir in the raisins and serve warm, at room temperature, or cold. 2 tablespoons minced or grated fresh ginger (see note), 1 cup freshly squeezed orange juice (4 oranges), 6 Granny Smith apples, peeled, cored, and 1/2-inch-diced, 2 pork tenderloins (2½ to 3 pounds total), 1 tablespoon minced fresh rosemary leaves, Kosher salt and freshly ground black pepper. All rights reserved. Sign up for the Recipe of the Day Newsletter Privacy Policy, Brussels Sprouts with Apple Cider Dressing, Pan-Roasted Pork Tenderloin with Apples and Bourbon, Pan-Roasted Pork Tenderloin with Ancho Honey Glaze. Discard the marinade. Sprinkle all sides with the herb mixture. Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Stu…, It’s cold here in NY and I’m thinking about my fav…, #inagarten ‘s recipe for #smashedeggs on toast was…, #castironcooking makes me happy! Her cookbooks are full of reliable recipes that “wow.” I found the recipe for Herbed Pork Tenderloins with Apple Chutney in her “Make it Ahead” cookbook, and what was unusual was that it wasn’t featured on Food Network, as almost all her recipes are.