close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)

RecipeLion.com

Menu

Pork Roast

Ingredients
  • 1 1/2 tbsps unbleached all purpose flour
  • 1 tsp salt
  • freshly ground pepper
  • 2 pounds pork tenderloin, trimmed and patted dry
  • 2 tbsps olive oil
  • 1 1/2 cup Marinara Sauce
  • 1 1/2 teaspoon light brown sugar
  • 2 whole black pepparcorns
  • 1/2 tsp dried thyme, crumbled
  • 1/4 tsp cinnamon
  • cayenne pepper
  • freshly grated nutmeg
  • 1 bay leaf
  • 1/2 cup dry vermouth
  • 3 tbsps unsalted butter
  • fresh cilantro sprigs
Instructions

Position rack in center of oven and preheat to 300. Combine flour, 1/2 tsp salt and pepper in plastic bag. Add pork and shake to coat with seasoned flour. Heat oil in stove-to-oven casserole just large enough to accommodate pork over high heat. Add pork and cook until browned on all sides, about 8 minutes. Add Marinara Sauce, brown sugar, peppercoms, thyme, cinnamon, cayenne, nutmeg and bay leaf. Pour vermouth over. Cover tightly and bake 75 minutes. Remove bay leaf. Transfer pork to platter. Cover with foil to keep warm. Puree marinara sauce until completely smooth. May combine pork and sauce and refrigerate 3 days. Bring tenderloin to room temp, cover and bake in 300 oven until warm, about 35 min, or microwave on medium 10 min. Remove pork from sauce, place sauce over high heat, cook 5 min. Whisk in butter and rest of salt. Serve with sauce. Marinara sauce 3 medium garlic cloves 2 medium onions, peeled, quartered 1 medium carrot, peeled and cut into 1-inch pieces 1/4 cup olive oil 1 cup dry vermouth 2 lb fresh tomatoes, peeled, seeded and quartered 1 tsp dried basil, crumbled 1/2 tsp dried oregano, crumbled 1/2 tsp salt 1/4 tsp dried red pepper flakes Food processor method: Use steel knife. With machine running, drop garlic through feed tube and mince. Stop machine. Add onions and carrot and process until minced. Heat oil in heavy 21/2-quart saucepan over medium heat. Add minced vegetables and cook until beginning to soften, stirring occasionally, about 4 minutes. Mix in vermouth and simmer until most of liquid has cooked away, about 15 minutes. (Or to microwave: Combine oil and minced vegetables in 2-quart microwave casserole. Cook uncovered on High 4 minutes. Mix in vermouth. Cook mixture uncovered on High 8 minutes.) with Steel Knife: Coarsely chop tomatoes using several on/off turns. Mix tomatoes, canned tomato liquid (if using), basil, oregano, salt and pepper flakes into vegetable mixture and simmer until thickened, stirring occasionally, 45 to 60 minutes, depending on amount of liquid. (Or in microwave: Add tomatoes and canned tomato liquid, if using, to vegetable mixture. Cook on High until thickened, about 20 minutes, stirring 4 times. Mix in basil, oregano, salt and pepper flakes.) Can be prepared ahead. Cover tightly and refrigerate 3 days or freeze 3 months. To rewarm, heat in saucepan over medium-low heat or in microwave, covered, on High 2 to 5 minutes, depending on amount ofsauce.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS
close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo