i need an easy recipe for a pork tenderloin?

Answer 1

Bacon-Wrapped Pork Tenderloin:

1 pork tenderloin (about 1 pound)
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
4 sprigs fresh thyme
4 slices bacon
1 tablespoon olive oil
2 small fennel bulbs, cut into eighths
8 dried apricots, cut in half

Heat oven to 400° F.

Pat the pork dry with paper towels. Season with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Top the pork with the thyme and wrap it with the bacon. Heat the oil in a large cast-iron skillet over medium-high heat. Add the pork and fennel. Season with the remaining salt and pepper. Cook the pork for 2 minutes per side. Add the apricots. Transfer skillet to oven and roast for 20 to 25 minutes. Let rest for 5 minutes. Slice the pork and serve with the fennel and apricots.

Yield: Makes 4 servings

Answer 2

EASY AND ELEGANT PORK TENDERLOIN

INGREDIENTS
2 cups Italian seasoned bread crumbs
1/2 cup olive oil
2 pounds pork tenderloin
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices.

Answer 3

Easy but, elegant.

Apple-Icious Pork Tenderloins

2 x pork tenderloins - (about 2 lbs total)
1 lrg onion halved and cut into 1/4" slices
2 x apples peeled and coarsely chopped
2 tbl apple jelly
1 tbl cider vinegar
Salt to taste
Coarsely-ground black pepper to taste

Combine all ingredients in the crockpot (brown pork if desired); cover and cook on LOW for 7 to 9 hours. Serve with rice.
This recipe yields 4 to 6 servings.
I made this today for my progressive dinner group and it got rave reviews from everyone. The only difference was that I added about 1/4 cup apple cider before I started the cooking process. After I browned my meat I sauted the apples and onions in the same pan, then added the apple cider vinegar and the apple jam (I didn't have any apple jelly on hand). I put the sauted apples and onions on top of the meat and the extra apple cider on the bottom of the crockpot. I thickened the left over cooking juices with roux and it made a great gravy.

Answer 4

SUPER EASY AND SUPER TASTY!! (Crock-Pot Recipe!)

Cranberry Glazed Pork Tenderloin (for 3 lb tenderloin)

Spray hot skillet with cooking spray and brown pork tenderloin on all sides.

Place pork in Crock-Pot

Add one 16 oz can Whole Cranberry Sauce

Add 1/3 cup honey

Cook on high for one hour. Turn crock pot to low and cook 6 more hours.

Remove tenderloin from crock pot. If cranberry/honey juices are thin, mix 1/2 tsp cornstarch with 1 tbsp water to make paste, then stir into juices. This makes a wonderful "gravy" to spoon over the tenderloin for a fabulous looking (and tasting) presentation.

Serve tenderloin with a side of sour-cream mashed potatoes and fresh steamed green beans with pearl onions.

Bon Appetite!!

Answer 5

Try this Farmer John recipe, 3 steps!

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

The easiest and fastest tastiest way for me is to rub the meat with Club house seasoning blend - Roasted Garlic and Pepper. put into shallow roaster, put about 1/2" less water in the bottom of it - don't pour over meat! It will wash away the seasonings! Cover with tinfoil. Put in preheated oven (350 degrees) cook until to the doneness you like, usually takes about 1 1/2 hour for a 2lb roast to be done with no pink in centre. Take tinfoil off for the last 20 minutes to brown top. take out of oven, let set for 5 minutes and slice. Yummy juicy pork!

Answer 7

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 8

slice the tenderloin in 3/4 inch slices then fry in a frying pan till browned chop up some garlic and onion put the meat and garlic onion and salt and pepper in a pressure cooker for 15 minutes the meat will come out falling apart soft. slice up some potatoes,carrots whatever vegetables you like and throw them in with the meat.this works for steaks also.

Answer 9

rub pork with oil season with salt pepper ital seasonings garlic cut up some potatoes toss with oil ital seasonings garlic put in a roasting pan add some sliced onion cook 25 min then add pork cook on 400 till its done to your liking take the out meat out of the pan let it sit remove pot as well put pan on the stove add 1/2 cup of red wine a1/4 cup water let it cook scape the pan add wondra or flour to thicken it it makes a nice sauce

Answer 10

Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman
Episode: Fancy Food From A Normal Kitchen





Pork Tenderloin:
1 (1 1/2 to 2-pound) pork tenderloin
Olive oil
Salt
Freshly ground pepper
1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish
Risotto:
1-ounce dried mushrooms
1 cup boiling water
3 tablespoons olive oil
1 shallot, minced
1 cup Arborio rice
1 cup chicken stock, heated
1/2 cup dry white wine
Few pinches salt
2 tablespoons butter
1/2 cup grated pecorino romano
2 tablespoons chopped fresh parsley leaves



Tenderloin:
Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
Preheat oven to 375 degrees F.

Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.

Risotto:
Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.

Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.