This Herb Roasted Pork Tenderloin recipe, inspired by the renowned Pioneer Woman, Ree Drummond, might seem like a culinary project at first glance. However, don’t let the ingredient list or the word “roasted” intimidate you! This dish is surprisingly straightforward to prepare and delivers a delightful combination of flavors, especially when paired with roasted vegetables and comforting cornmeal cakes. It’s a fantastic way to bring a touch of gourmet to your family table without spending hours in the kitchen.
Herb Roasted Pork Tenderloin | Kita Roberts PassTheSushi.com
The Allure of Pioneer Woman Recipes
Ree Drummond, the Pioneer Woman, has built a loyal following with her approachable and delicious recipes. Her cookbooks are filled with family-friendly meals that are both satisfying and relatively easy to make. This Herb Roasted Pork Tenderloin recipe is a perfect example of her culinary style – taking classic flavors and techniques and making them accessible for everyday cooks. It’s a testament to her knack for creating dishes that are impressive yet practical for busy weeknights or relaxed weekend dinners.
Herb Roasted Pork Tenderloin | Kita Roberts PassTheSushi.com
Herb Roasted Pork Tenderloin: A Breakdown of Deliciousness
This recipe centers around a perfectly cooked pork tenderloin, infused with aromatic herbs and roasted to juicy perfection. The beauty of this dish lies in its simplicity. While it includes a few components – roasted vegetables, cornmeal cakes, and a flavorful plum preserve glaze – each element is easy to execute, and they come together to create a well-rounded and satisfying meal. Don’t be deterred by the seemingly long instructions; breaking it down step-by-step reveals a manageable and rewarding cooking experience.
The herb-infused pork tenderloin becomes incredibly tender and flavorful during roasting. The roasted vegetables, customizable to your family’s preferences, add a healthy and colorful side dish. And the cornmeal cakes provide a comforting and slightly sweet counterpoint to the savory pork and vegetables. Finally, the plum preserve glaze adds a touch of sweetness and acidity that ties all the flavors together beautifully.
Herb Roasted Pork Tenderloin | Kita Roberts PassTheSushi.com
Ingredients for Pioneer Woman’s Herb Roasted Pork Tenderloin
Before you begin, gather your ingredients. This recipe is divided into three main parts: the roasted vegetables, the cornmeal cakes, and the herb roasted pork tenderloin itself.
For the Roasted Vegetables:
- 1 head broccoli, cut into large florets
- 1 head cauliflower, cored and cut into large florets
- Olive oil
- Salt and Pepper, to taste
For the Cornmeal Cakes:
- 2 cups cornmeal
- 6 cups chicken broth
- Salt, to taste
- Olive oil, for frying
For the Herb Roasted Pork Tenderloin:
- 2 pork tenderloins (1 – 1 ½ lbs each)
- Salt and Pepper, to taste
- ½ cup herbes de Provence
- 1 cup plum preserves
- 1 tablespoon balsamic vinegar
- 1 cup water
Herb Roasted Pork Tenderloin | Kita Roberts PassTheSushi.com
Step-by-Step Instructions for Herb Roasted Pork Tenderloin
Now, let’s get cooking! Follow these simple steps to recreate this Pioneer Woman inspired dish:
1. Prepare the Roasted Vegetables:
- Preheat your oven to 425°F (220°C).
- On a large baking sheet, toss the broccoli and cauliflower florets with olive oil. Season generously with salt and pepper.
- Roast in the preheated oven for 25-35 minutes, or until the vegetables are tender and lightly golden brown. Set aside and keep warm.
2. Cook the Cornmeal Cakes:
- In a medium saucepan, combine the cornmeal, chicken broth, and salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 25 minutes, stirring occasionally, until the cornmeal is cooked and thickened.
- Pour the cooked cornmeal onto a large baking sheet with a rim and spread it evenly to create a thin layer. Allow it to cool to room temperature and firm up. (This step can be done ahead of time).
- Once cooled and firm, cut the cornmeal into diagonal shapes or squares.
- Heat olive oil in a skillet over medium-high heat. Fry the cornmeal cakes in the hot oil until golden brown and crispy on both sides.
- Remove the fried cornmeal cakes and place them on a paper towel-lined plate to drain excess oil.
3. Roast the Herb Infused Pork Tenderloin:
- Preheat oven to 425°F (220°C) if you turned it off after roasting vegetables, or keep it at this temperature.
- Line a baking sheet with aluminum foil. Place the pork tenderloins on the prepared baking sheet and season them generously with salt and pepper.
- Sprinkle the herbes de Provence evenly over both pork tenderloins, pressing gently to adhere.
- Roast in the preheated oven for 13-15 minutes, or until the pork is cooked through and reaches an internal temperature of 145°F (63°C). Use a meat thermometer to ensure accuracy.
- Once cooked, remove the pork tenderloins from the oven and let them rest for about 10 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful pork.
4. Prepare the Plum Preserves Glaze:
- While the pork is resting, make the plum preserves glaze. In a small saucepan, combine the plum preserves, balsamic vinegar, and water.
- Cook over medium heat, stirring occasionally, until the glaze is warmed through and slightly reduced, about 5-7 minutes.
5. Assemble and Serve:
- To serve, arrange the fried cornmeal cakes on a platter or individual plates.
- Slice the rested pork tenderloin and place the slices over the cornmeal cakes.
- Drizzle generously with the warm plum preserves glaze.
- Serve immediately with the roasted vegetables on the side.
Tips for the Best Herb Roasted Pork Tenderloin
- Don’t Overcook the Pork: Pork tenderloin is lean and can become dry if overcooked. Use a meat thermometer to ensure it reaches 145°F (63°C) for optimal juiciness.
- Rest the Pork: Resting the pork after roasting is crucial for tender results. Allow it to rest for at least 10 minutes before slicing.
- Customize Your Vegetables: Feel free to substitute or add other vegetables to the roasted vegetable medley, such as carrots, potatoes, or bell peppers.
- Make Ahead: The cornmeal cakes can be made ahead of time and fried just before serving. You can also roast the vegetables ahead and reheat them gently.
- Herb Variations: If you don’t have herbes de Provence, you can use a combination of dried thyme, rosemary, and oregano.
Enjoy Your Pioneer Woman Inspired Pork Tenderloin!
This Herb Roasted Pork Tenderloin recipe, inspired by the Pioneer Woman, is a delightful meal that’s perfect for family dinners or casual gatherings. The combination of savory herb-roasted pork, tender roasted vegetables, and comforting cornmeal cakes, all tied together with a sweet and tangy plum glaze, is sure to be a crowd-pleaser. Enjoy the process of creating this satisfying and flavorful dish in your own kitchen!
Recipe Notes
- Recipe adapted from: Pioneer Woman Cooks cookbook.
- Nutritional information is an approximation and may vary based on specific ingredients used.
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