I have a pork tenderloin . What do you think I should make ???

Question

And how would you cook it ?

Answer 1

Parmesan Pork Chops (2 People)

2 very thin pieces of pork (no bone, if you can't find it boneless just cut the pork off the bone)
1cup Parmesan
1cup bread crumbs
1tsp oregano
salt
pepper
1 egg
2 pie pans or deep plates

Mix together Parmesan, bread crumbs, oregano, sprinkle salt, pinch of pepper into pie pan.

1egg WHITE into 1 pie pan and beat until frothy

Take 1 pork and dip it in the egg thoroughly then dip that into the Parmesan mix top and bottom so it's well covered. Throw it on a griddle or in a skillet about 3 mins each side or until golden brown a little darkness is fine too. Repeat with other pork.

Great with some steamed broccoli, carrots and potatoes

Good Luck!

Answer 2

I personally am not a big cook. I take pork tenderloin and I fry it a bit like 1 minute in oil on each side then put 1/2 cup water and bring down the heat and I let it cook for about 10 minutes then I place a can of mushroom soup on top of it. Or my husband spices up the pork with pepper, lawry's seasoned salt, garlic powder, and liquid smoke, then grills them for about 3 minutes each side.
But if you're looking for great recipes, here's a site:

Answer 3

Pork tenderloin actually toughens if it is cooked too long, unlike some of the advice you may receive.

I would suggest slicing it into 1 inch medallions. Saute quickly until browned in butter, then remove to a plate.

Put some sliced portabello mushrooms (about 3 mushrooms sliced not too thin) in frying pan and cook until just wilted.

Add 1/2 cup white wine, juice of a 1/2 lemon, salt and pepper to taste, and some chopped herbs of your choice (fresh sage is good - so is a bit of thyme and marjoram).

Allow this to reduce by half.

Put 1/2 cup 18% cream in mixture, blend well, and put medallions back in frying pan. Do not overcook.

Simmer, covered, for 10 minutes. Serve over rice, and drizzle the mushroom sauce over top.

As a side, you can add a simple salad or you can try Broad Beans. Rinse and drain the can of Broad Beans, and saute them quickly in a tablespoon of butter seasoned with apricot or peach jam. Coat the beans well, but be careful - they are soft and will mush easliy.

Voila!

Good Luck!

Answer 4

Roasted Tenderloins with Mushroom Shallot Gravy

Recipe Ingredients:

1-4 lb. Farmer John® Pork Tenderloin
8 Garlic Cloves
coarsely ground Salt
coarsely ground Pepper
4 large sprigs of Rosemary
2 lbs. Red Potatoes
4 Tbs. Butter
2 cups Chicken Stock
1 medium Onion
1 lb. Baby Carrots
2 Fuji Apples
8 oz. sliced Mushrooms
1/4 cup minced Shallots
2 Tbs. Olive Oil
1 Tbs. Sherry (optional)
1 tsp. finely crushed Oregano
Garnish: Fresh Parsley finely minced

Recipe Instructions:
1: Preheat oven to 400 degrees F. Place tenderloin in roasting pan, fat side up and rub finely minced garlic and salt and pepper over the top. Place 3 sprigs of rosemary on top of tenderloin and roast for 15 minutes. Lower oven to 375 degrees F. after that.

2: Quarter the potatoes (leaving skin on), onions and apples and toss them along with the baby carrots in a bowl with the olive oil, 1 sprig of finely minced rosemary, 1 tsp. finely crushed oregano. Place these vegetables around the roast after it has been cooking for one hour. Dot the top of the roast with 2 Tbs. of butter.

3: Remove the tenderloin after it has cooked for 2 hours. Remove the vegetables to a platter. Sauté the shallots and mushrooms in the 2 Tbs. of butter until tender. Pour two cups of chicken stock into the roasting pan and scrape the sides and bottom to remove the pan drippings. Pour into the pan that has the shallots and mushrooms. Thicken the gravy with a small amount of flour and add 1 Tbs. of sherry and rosemary from the roast. Slice the tenderloin, place a few vegetables around it and pour the gravy over the meat. Garnish with finely minced parsley.

Answer 5

Roast Pork, Stuffed with Stilton
Creamy cheese (Stilton, Blue Cheese, or Goat Cheese) mashed and mixed well with fresh green onion makes a fast, full of flavour, stuffing for lean pork tenderloin.
1 (3/4 lb) pork tenderloins, about
1/3 cup Stilton cheese or blue cheese or 4 1/2 ounces creamy goat cheese
2 green onions, finely chopped
1/2 teaspoon fresh ground black pepper
toothpicks
2 teaspoons teriyaki sauce or soy sauce
1 teaspoon vegetable oil
2-3 servings

1. Preheat oven to 450 degrees F (230C).
2. Line a baking sheet with foil and set aside.
3. In a small bowl, using a fork, mash cheese and mix well with onions.
4. Using your hands, form cheese into a long, thin log, about 8 inches (20 cm) long and 3/4 inch (2 cm) wide.
5. Place meat on a large cutting board.
6. Using a sharp knife, slice pork lengthwise, down the center, cutting almost but not completely through the meat.
7. Spread out at flat as possible.
8. Cover with a piece of plastic-wrap.
9. Using a meat mallet, pound pork just until it is uniformly thick- 1/4 inch (0. 5 cm) thick.
10. Sprinkle pepper over pork.
11. Place cheese log on long edge of meat, then roll meat around it, jelly-roll style.
12. Fasten with a few toothpicks.
13. Place, toothpick-side down, on baking sheet.
14. In a small bowl stir teriyaki (or soy) sauce with oil.
15. Brush over pork.
16. Roast, uncovered in centre of 450F (230C) oven until pork is firm when pressed; (from 20-25 minutes).
17. Don't worry if a little melted cheese leaks out.
18. Remove from oven and let stand 5 minutes.
19. Serve with roasted new potatoes and Balsamic Green Beans and Pancetta.

Answer 6

Carnitas!
crock pot or pressure cooker.
In a crock pot add water (or beef stock) to just below the top of the pork. Season liquid with pepper, garlic, cilantro, diced red chilis, and maybe some bay leaf. Slow cook for 3-5 hours on low heat (325-350). Remove meat, shred or rough chop, and serve with tortillas, fresh chopped white onion, cilantro, salsa, guacamole, sour cream, cheese, and a cold beer!
I am hungry now!

Answer 7

Did it come marinated? If not, you could marinate it with a sauce you either make from a package or make up your own. (Recipes on line). Pork shouldn't be overcooked. Cook in a preheated 325 degree oven until it's still pinkish in the middle. Let stand to finish cooking, then slice. I like mine with mashed potatoes and a veggie like string beans, comfort food.

Answer 8

Just made this last night for supper. What I did was marinate it overnight in Wishbone House Italian salad dressing. I then cooked it out on the grill. Cook on medium heat to not burn the outside. The inside stay nice and moist. The whole family enjoys it. Good luck.

Answer 9

It is also good for breakfast. Sprinkle some kind of seasoning on them, like garlic salt or seasoning salt. Fry them for about 4-5 minutes on one side, then turn them and fry for about another 3-4 minutes. Bake a can of biscuits. When the biscuits are done, slice the biscuits, and have a biscuit sandwich.

Answer 10

Chicken......just kidding
When you cook a port tenderoin - you want it to stay tender so make sure you cook it on low heat (using a meat thermometer to make SURE it gets to the correct pork temperature). The slower you cook meat, the more tender it is.