pork tenderloin recipes?

I'd like to try something new? Anyone have a great recipe to share?

Re: pork tenderloin recipes?

i just get the bags from Mccormicks and use their seasonings and bake in bag Delish...sorry not too creative

Re: pork tenderloin recipes?

my friend made it one time with balsamic vinegar and mc cormicks grill seasoning- came out really good!

Re: pork tenderloin recipes?

I use a can of pineapple chunks and a bottle of teriyaki and mix it together. I then let the pork tenderloins marinade in there for a while.

Then, I'll take the pork out of the marinade and cook them. Once they are done, I take the marinade and put it into the pan and let it simmer for a while until all the water is gone

DEEEEEELISH!

Re: pork tenderloin recipes?

I have an awesome one from Betty Crocker...or WW cannot remember. I will post later. DH who doesn't like pork tried it and loved it

Re: pork tenderloin recipes?

Here's my favorite pork tenderloin recipe ever:

Apricot Glazed Pork Tenderloin

Re: pork tenderloin recipes?

here are the two I always make--the first one is way easy-the second is downright orgasmic.


pork tenderloin with balsamic-cranberry sauce
30-Minute Main Courses


1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar

Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.

Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

mushroom-stuffed pork tenderloin with celery root mashed potatoes
Bon Appétit | April 1998


At the lodge, the tenderloin is also complemented by a spicy peach salsa.

Makes 4 servings.

Buffalo Mountain Lodge; Banff, Canada


1 cup canned low-salt chicken broth
1 cup canned beef broth
1/2 cup ruby Port
2 teaspoons minced garlic
6 tablespoons (3/4 stick) butter
1/4 cup chopped shallots
8 ounces shiitake mushrooms, stemmed, finely chopped
1 1/2 cups chopped leek (white and pale green parts only)
1/2 cup whipping cream

2 1 1/4-pound pork tenderloins (from center or thick end), trimmed, each cut crosswise in half
2 1/2 tablespoons chopped fresh marjoram or 2 1/2 teaspoons dried

1 tablespoon olive oil

Celery Root Mashed Potatoes


Preheat oven to 400°F. Combine both broths, Port and garlic in heavy small saucepan. Boil until sauce is reduced to 3/4 cup, about 20 minutes. Set aside.
Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and sauté until translucent, about 1 minute. Add mushrooms and leek and sauté until tender, about 6 minutes. Stir in cream. Cook mixture until vegetables are soft and most of cream is absorbed, about 5 minutes. Cool.

Insert handle of wooden spoon lengthwise into cut end of each tenderloin, forming 1/2- to 3/4-inch-diameter hole. Transfer mushroom mixture to pastry bag fitted with large plain tip. Force mixture into center of each tenderloin, filling hole completely. Rub tenderloins with marjoram. Sprinkle with salt and pepper.

Heat oil in large ovenproof skillet over high heat. Add tenderloins to skillet and cook until brown on all sides, about 6 minutes total. Transfer skillet to oven. Roast tenderloins until cooked through, about 8 minutes. Remove skillet from oven. Transfer tenderloins to platter; tent with foil to keep warm. Return skillet to stove. Whisk in sauce. Bring to boil, scraping up any browned bits. Remove from heat. Whisk in 4 tablespoons butter.

Cut tenderloins crosswise into slices. Spoon Celery Root Mashed Potatoes onto plates. Arrange tenderloin slices around mashed potatoes. Drizzle sauce over and serve.

I have never made the mashed potatoes--I make regular garlic ones

Re: pork tenderloin recipes?

If you slice it thinly then cook it in a large pan with a small amount of extra virgin olive oil.

After the meat is cooked take it out of the pan and you can deglaze it with chicken stock, then add in a little balsamic vinegar, shallots and dried cherries - it makes a very nice sauce.