I need a good recipe for pork tenderloin, can anyone help me out?

Question

Preferably something fairly quick, as I am making it for dinner tonight. Thanks!

Answer 1

This is quick, but I hope you can make a last-minute run to the liquor store:

Pork Medallions with Port and Dried Cherries

--Cut the pork crosswise into about 2-inch slices--just make sure to cut them to an even thickness. Pound them with a meat mallet to a fairly even 1" thickness. Salt and pepper the cutlets on both sides. If you have any fresh or dried rosemary, chop up a tablespoon or so and sprinkle it over the meat, pressing it in lightly with your hand.

--Heat I tablespoon vegetable oil over pretty high (my range has markings to 9, I usually do this on 8) heat. When oil is shimmering, put the pork cutlets in and sear them a little on both sides until they start to brown--not more than a minute per side I would say.

--Remove the pork to a platter,

--To the hot skillet, add I shallot, chopped (if you don't have a shallot use about half an onion diced), I clove pressed or minced garlic, and a small handful dried tart cherries (note: dried cranberries, sucha as Craisins, work beautifully too). Stir about a minute. Add 2/3 cup chicken broth and 1/3 cup ruby port. Cook and stir no more than 30 seconds. Put the pork back in the pan, reduce heat to low, and cover. Cook just a few minutes--I'd start checking at 5--until pork is just done, meaning there's no more than the barest trace of pink in the middle. Go ahead and cut into one to check if you're not sure.

--Remove pork to a warm platter. Off the heat, stir 1 tablespoon cold butter into the sauce to give it body. Pool the sauce onto serving plates, top with the pork, maybe a sprig of rosemary, and serve immediately. This cries out for roast potatoes and a simple salad of bitter greens. Hope you like it.

Answer 2

What is fairly quick is this:
Season then brown both sides in a little olive oil. After they are browned, put chopped onions, bell pepper and garlic in the remaining oil and saute. Then, put the meat back into the pot, add the amount of gravy that you will need, and cook covered for a half hour. Serve over rice and with your favorite veggie.

Answer 3

Title: Roast Pork Loin In Horseradish Crust
Yield: 1

Ingredients
1 c fresh bread crumbs; (about 2
- slices)
2 tb olive oil
2 tb drained bottled horseradish;
- or to taste
1 a; (1-pound) piece
1 ; boneless pork loin
1 1/2 tb dijon mustard

To make the roast pork loin:

Preheat oven to 425F.

In a heavy skillet cook bread crumbs in 1 tablespoon oil with salt and
pepper
to taste over moderate heat, stirring, until golden brown. Transfer bread
crumbs to a bowl and toss well with horseradish.

Pat pork dry and season with salt and pepper. In skillet heat remaining
tablespoon oil over moderately high heat until hot but not smoking and
brown
pork on all sides, about 5 minutes. Transfer pork to a shallow baking pan
and
coat top and sides evenly with mustard. Press bread crumb mixture evenly
onto
mustard and roast pork in middle of oven until a meat thermometer inserted
in
center registers 155F. for slightly pink meat (if bread crumbs begin to get
too browned arrange a sheet of foil loosely over pork), 25 to 30 minutes.
Transfer pork to a cutting board and let stand 5 minutes.

Cut pork into 1/4-inch-thick slices and serve.

Answer 4

This is wild but delicious.

Marinade your tenderloin in frozen pina colada mix for at least an hour in the fridge. When you are ready to bake the tenderloin place it in a glass baking dish and pour the pina colada marinade over it. Bake at about 375-400 (medium high oven) for about an hour, depending on the oven and the size of the loin.

Answer 5

Kentucky fried tenderloin is quick. Cut it into pieces about an inch thick, pound them to about 1/2 inch, salt, pepper, roll in flour, and fry quickly until golden brown on both sides.

Answer 6

I would braise it on all sides, that is put it in to a very very hot pan with oil coating and brown it to get the meat juices flowing and then transfer it to a baking dish with put up potatoes and onions and celery and then season it with your fav. seasons, like salt pepper and garlic power. Then bake it in the oven for about an hour on 400 degrees.

Answer 7

if you would like to cook another one in the near future, i like to cook mine when it is still frozen..salt, pepper, garlic salt, cover with tin foil at or about 275 and cook all day.when you get home from work turn up the heat too about 325 put some water in the pan so it will make an ajus for you gravy..it will melt in your mouth, very moist and very tender......oh.. in the last half or less take the tin foil off and let the top brown real well, it will be so crispy you can eat the fat too....ummmm gooooood.........if you want to know how to make good homestyle gravy(homemade) let me know and i will tell ya.....enjoy your meal...

Answer 8

Marinate it in olive oil, rosemary, lemon, and white wine.
(Then you'll have to roast it in the oven of coarse...
you don't want triganosis);)
seriously tho' it's really good that way.
don't add too much salt, that can ruin a good tenderloin.

Answer 9

Rub it with herbs de provence (or rosemary, sage and thyme), sprinkle with garlic salt and pepper and cook until about 160 degrees F. Other rubs salt, sugar, paprika, garlic powder, sage, rosemary and thyme.

Answer 10

Yahoo groups crockpot has some really good recipes