What is your favorite way to prepare a pork tenderloin?

Answer 1

Orange Glazed Pork Loin

5 lbs boneless pork loin roast, rolled
1 teaspoon salt
1 garlic clove, minced
1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
GLAZE
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 cup orange juice
1/3 cup water
1 tablespoon Dijon mustard

Combine the salt, garlic, thyme, ginger and pepper; rub over the entire roast. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350* for 2 hours.
Meanwhile, in a saucepan, combine brown sugar and cornstarch. Stir in the remaining glaze ingredients until smooth. Bring to a boil; cook and stir for 2 minutes. Brush some of the glaze over roast.
Bake 1 hour longer or until a meat thermometer reads 160*, brushing occasionally with glaze. Let stand 10 minutes before slicing; serve with remaining glaze.

Answer 2

Wash/rinse the tenderloin and pat dry with a paper towel. Rub in salt and pepper. Stab the tenderloin all over a bunch of times and slice fresh garlic cloves and insert the garlic slivers into the holes. Sprinkle and rub in over the entire tenderloin with poultry seasoning which you can find in any supermarket. It is a blend of seasonings so that you don't have to buy each individual seasoning yourself and it goes super great with pork. Cook in a slow oven until just a little pink inside (use a meat thermometer) and the juices flow. If you are having the butcher do this ask him to leave on the skin which is also called the rind. It will upon roasting become hard and crunchy with some great tasting fat on the underside.. As a kid we used to fight over the rind. If you don't want to experiment with the rind just tell the butcher to leave it off and proceed as above.

Suggestion; Serve with cold applesauce and sauerkraut on the side and some new boiled white or red potatoes. FANTASTIC!

Answer 3

Got a good one. Take 2 cups of Orange Juice, 1/4 cup soy sauce, a couple cloves garlic. 1/4 cup brown sugar, some pepper. Put in zip lock bag or container that will allow tenderloin to be spread out not folded up. Cover or zip lock, and let marinate for at least 3 hours. Overnight ok. Grill or broil. So delicious!

Answer 4

Tenderloin patties with chutney peaches

1/4 c shortening
6 pork tenderloin patties
1/3 c water
1/2 tsp salt
1/3 c drained, chopped chutney
1 can cliing peaches drained

Melt shortening in large skillet, brown patties over medium heat. Drain off excess fat. Reduce heat add water. Seaon patties with salt and top with 2 tblsp of the chutney. Cover tightly and simmer 30 minutes or until done,
Fill peach halves with remaining chutney, serve with meat.
(if desired warm the peach halves the last 5 minutes of cooking before filling with chutney).

Answer 5

Cut several medallions out of the tenderloin about 1 inch thick. Pound them out to tenderize and put aside to rest. Once rested, brush on a Gray poupon mustard on both sides and lightly dredge in flour. Put aside to rest again.
Slowly heat up some butter in a skillet and remove the curds (white floating yuk) so it won't burn and bring it up to saute temperature.
Saute your medallions in the butter and flash with a good white wine like a Suavignon Blanc. After the wine reduces, put in cut artichoke hearts and top it off with a good demi glace sauce.
A true demi glace (veal stock glaze) is far too time consuming to make at home. Especially if you don't have the veal bones to begin with. So purchase one of those in the bag 'just add water' and nobody will ever know the difference.

Otherwise, I enjoy putting it on the BBQ grill slathered in my favorite BBQ sauce. I like to serve it with grilled corn on the cob, cole slaw, beans and beer.

On teh BBq grill with a light salt and pepper, take off and let rest 10 minutes. Then slice it thin and set aside portions that would fit a hamburger bun. Top it with green chiles, bacon and sharp cheddar cheese.

OR...top it (the one above) with feta and swiss, tomato and cucumber slices.

Answer 6

Rub the pork loin with garlic, rosemary and black pepper. Put in pyrex baking dish with about an inch of white wine in the bottom. Bake at 325 until done.

Answer 7

Marinade in olive oil at least an hour. Overnight is better. Brown on all sides the put in a 350 degree oven and cook til done.

Answer 8

Stuff meat w/ garlic cloves,season meat w/ tony chacheries seasoning.Brown on all sides in a dutch oven w/ a little oil in bottom.After browning, remove an set aside.Add 1 chopped onion,1 chopped bell pepper, 3 cloves garlic chopped, fresh parsley chopped,2 green onions chopped, 1 leg of celery chopped,cook till tender.Add 3 Tbl. flour to pot and stir constantly,till med. brown.Add 2 cans beef stock and stir.Add 2 pkk.dry instant gravy and stir together for 2 mins.Return meat to pot and put in oven on 325* for 2 hrs.Serve w/ steamed rice, buttered peas and potato salad.

Answer 9

mmmmmmmmmmm covered in Dijon mustard and honey and triple wrapped in foil and cooked on the grill. Melt in your mouth. Yummy. :-))