I would like some Pork Tenderloin Recipes?

Question

Perferably baked

Answer 1

Being from Texas, I have a very short recipe that can be baked, fried, or stuck on a stick over a campfire.

I cut one inch strips, fold them over a halved jalapeno, stick em with a toohpick or two, sprinkle on salt and pepper, then cook.

Answer 2

On a cutiing board, using a chef's knife, chop together a big sprig of rosemary (just the leaves), 2 cloves of garlic, a teaspoon of juniper berries (these give a unique and delicious flavor, but they can be hard to find--leave them out if need be, it'll still be great), and about 3/4 teaspoon of coarse salt. The salt helps break down the other ingredients. Add about a tablespoon of good extra-virgin olive oil, just to form a paste. Remove the silverskin (the tough outer membrane) from the pork tenderloin and rub this mixture all over the outside surface of the meat. Then grind black pepper all over the surface.

If you have time, wrap the meat in plastic and chill it a few hours so the flavors have time to permeate the meat. But if you need to put it in the oven right away, that will work fine too. Take a few strips--maybe 2 to 4 depending on size--of thickly-sliced bacon and drape them down the top surface of the meat. The purpose isn't really to add bacon flavor, just to keep the meat moist. Trust me, pork tenderloin is so lean it can dry out if you just look at it funny!!

Put the pork in a roasting pan lined with foil (to make cleanup easier. You don't need a rack though.) Roast in a preheated 325-degree oven for 25-35 minutes, or to an internal temperature of no more than 155. (It is safe to eat at 145, but I prefer it cooked a tiny bit more.) A good meat thermometer really helps!! Mine is one of the ones that has a probe that's connected to a thermostat that stays outside the oven (it's magnetic) so that you can check the internal temp. withough opening the oven door.

Take the pork from the oven and--this is important--let it sit at room temperature for 15 minutes before you cut into it. That way all the juices from the pork won't gush out onto you platter instead of staying where they belong--in the meat.

During that time you can finish your side dishes. All you really need is some mashed potatoes (sometimes I do roasted ones instead) and a salad of bitter greens. Glass of Sangiovese if you can lay hands on some. Mmm, I think I know what I'm making for dinner tonight! Hope you try it, it's really good.

Answer 3

Pork Tenderloin with the Secret Cheddar Onion Ring Crust
1 cup crushed crackers (You choose the flavor of your favorite cracker.)
1-1/2 cups crushed cheddar-flavored fried onion rings (O & C is one brand or the regular
flavor will work fine.) (I didn't put these in the processor. I just sort of rough-smashed
them.)
1/2 cup fresh parsley, minced
1/2 cup freshly grated Parmesan cheese
1 pork tenderloin
3 Tbl Dijon mustard
1 large egg, beaten
Olive oil spray
Mix your crushed crackers and smashed onion rings together on a large flat surface. Mix your parsley and your Parmesan on another flat surface. Beat your egg and pour it on a dinner plate. Spread the tenderloin all over with the mustard.
This is going to be a slippery job, but pick up your mustard-coated tenderloin and roll it in your beaten egg. Then roll it in the cracker crumbs/onion crumbs and then the Parmesan/parsley mixture. Pat the mixtures into the tenderloin gently, coaxing the stuff to adhere. You can go back and forth a couple of times to get as much as possible of the stuff to stick as you can.
When you've gotten as much as you can of the crunchy stuff and the cheese to stick, spray the whole thing with olive oil and put in your roasting pan. Roast at 400 degrees for about 20 minutes until your roasting thermometer reaches 165 to 170 degrees. This will leave the meat slightly pink and still moist inside.
Let the meat rest for 5 to 10 minutes outside of the oven before you slice it. Carefully take it out of the roasting pan and be sure to slice it with a very sharp knife. Slice in one-half to one-inch slices. The crust will tend to slide off, so be careful. If it does come off in parts, don't be dismayed. It still tastes great and, if you serve with mashed potatoes, you can just sort of stir the bits of coating around and it mixes into the potatoes just fine.
This dish serves two and doubles very easily. If you want to serve six you might be able to get away with two tenderloins, depending on how large they are and how large a portion of meat you want to serve.
Enjoy!

Answer 4

Pork Tenderloin with Green Peppercorn Sauce

35 oz (980 grm) skinless pork tenderloin
2 tbsp (30 ml) green peppercorns
3 tbsp (45 ml) shallots
1/2 cup (125 ml) clarified margarine
1/2 cup (125 ml) beef stock
1/2 cup (125 ml) brown sauce
1/4 cup (60 ml) brandy
1/4 cup (60 ml) white wine
1/4 cup (60 ml) cream (more or less to taste)
salt and pepper, to taste
flour

Remove silver skin from pork. Season with salt and pepper and dust with flour.
Brown pork on all sides in margarine in skillet.
Add shallots and peppercorns.
Flame with brandy.
Cook for 2 minutes, then add white wine, beef stock, and brown sauce.
Cook until done, about 10 minutes.
Remove pork, slice into medallions, and place on plate.
Add cream to sauce.
Salt and pepper to taste. Pour over medallions.
Serve with potatoes and two different color vegetables, such as steamed broccoli and broiled herbed tomatoes.

This provides a very moist tenderloin.

Answer 5

I love pork tenderloin. It's leaner than beef and more flavorful than chicken breast.

Roasted Tenderloins with Mushroom Shallot Gravy

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

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 6

PORK TENDERLOIN WITH FENNEL

2 teaspoons olive oil
1/2 cup chopped fresh fennel
2 large garlic cloves, minced
2/3 cup canned unsalted chicken broth
1/2 teaspoon fennel seeds, chopped

8 ounces pork tenderloin




Heat oil in heavy large ovenproof skillet over medium heat. Add fennel and half of garlic and sauté until almost tender, about 5 minutes. Pour in 1/3 cup chicken broth and sprinkle over half of fennel seeds. Cover and simmer until fennel is very tender and liquid is absorbed, about 10 minutes. Season to taste with salt and pepper. Cool.
Starting 1/2 inch up on 1 long side, cut through tenderloin to within 1/2 inch of opposite side. Open as for book. Continue cutting through thick portion of tenderloin until meat forms 1;/2-inch-thick rectangle. Spread fennel mixture evenly over pork. Beginning at 2 long end, roll pork up jelly roll style. Tie pork with stirring to secure. (Can be prepared 8 hours ahead. Cover and refrigerate.)

Preheat oven to 425°F. Place pork in same skillet. Rub pork with remaining garlic clove and 1/4 teaspoon fennel seeds. Season with salt and pepper. Roast in oven until pork is cooked through, about 25 minutes. Remove pork from skillet and keep warm. Pour remaining 1/3 cup chicken broth into skillet. Boil until reduced by half, about 1 minute. Remove string from pork. Cut pork into 1-inch pieces. Divide between plates, cut side up. Spoon sauce over pork and serve.

Per serving: calories, 190; fat, 8 g; sodium, 102 mg; cholesterol, 74 mg
Serves 2.

Answer 7

Marinate in and bake in Teriyaki sauce; cover with sauerkraut & bake, slice and put BBQ sauce on.

Answer 8

go to allrecipes.com!