Please give me a recipe for Roast Pork (tenderloin) something with flavor even spicy is fine.?

Answer 1

ok
GINGER-MARINATED PORK TENDERLOIN
1 2/3 cups chicken broth (13 1/2 fl oz)
1/4 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons ketchup or 2 tablespoons tomato paste
3 tablespoons finely grated peeled fresh ginger
3 garlic cloves, minced
1 tablespoon cider vinegar or balsamic vinegar
1 (3/4-lb) pork tenderloin
1 tablespoon olive oil
Special equipment: an instant-read thermometer

Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.
Bring tenderloin to room temperature, about 1 hour.

Put oven rack in middle position and preheat oven to 425°F.

Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.

While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about 1/3 cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer. Serve slices of tenderloin with sauce.

Cooks' note:
Pork keeps, wrapped tightly in foil and chilled, 3 days.

Makes 1 serving (with leftovers).

Answer 2

OK now.I am a cook but you do not have to take my recipe.but I promise that it's good.

So get a knife with a sharp tip and make some holes in the meet.In each hole put a garlic.(this is very important first step).The garlic will give it's specific flavor to the meet and will give it a grate taste.

In a small bow put some olive oil.And in the oil put some black pepper, hot pepper,salt and all the stake spices that you have.Stir it up and cover the meet with it.

Put the tenderloin in a pan.Make sure you have enough room for other stuff.
Chop 2 white onions.Chop 1/2 lbs mushrooms,3-4 potatoes.
Mix all the veggies together and place around the meet in the pan.Put a package of sour cream.
And here is the surprise-instead of water pour 2 cans of beer!!!Trust me on this.Cover the pan with aluminum foil and roast 40-50 min(depends on the oven).The last 15 min roast without the foil,so you can get the nice color on the top.
This is my favorite.
Good luck.

Answer 3

Spicy Latin Pork Roast

2 to 3 pound boneless pork loin roast
1 tablespoon ground cumin
1 tablespoon chili powder
1 1/2 teaspoons ground coriander
1 teaspoon ground red pepper
1 1/2 teaspoons ground black pepper
3/4 teaspoon ground cinnamon
3/4 teaspoon brown sugar
1/2 teaspoon salt

Pat surfaces of pork roast with paper toweling. Blend well all seasonings and rub evenly over sufaces of pork roast.
Place roast in shallow pan and roast at 350 degrees F. for 45 minutes to an hour, until internal temperature (measured with a meat thermometer) registers 155 degrees F.
Remove roast from oven, let rest 10 minutes before slicing (temperature will rise about 5 degrees upon resting). Slice to serve immediately or cool slightly, slice and wrap well to refrigerate.
Serves 6.

Answer 4

CRANBERRY-ONION PORK ROAST

Heat oven to 350°. Stir together 1 (16 oz) can whole-berry cranberry sauce and 1 (1 oz) package dried onion soup mix. Season pork roast with salt and pepper; place in a shallow pan and pour cranberry sauce over. Place in oven for 45-60 minutes, basting occasionally with cranberry mixture. Remove from oven when meat thermometer reads 150°-155°.

This is so quick and easy to prepare and tastes sooooo good!

Answer 5

Pappy's BBQ Pork Tenderloin

Pork tenderloin is marinated overnight and tied with string. It is baked to make it tender, doused in BBQ sauce and then grilled.Ingredients:
• Pork tenderloin (total of 3 pounds or so)
• 2 Tbsp Flavor Glow spice
• 1/4 cup olive oil
• Kitchen string
• 1/2 tsp garlic powder
• 1 tsp crushed black pepper
• 1/2 cup BBQ sauce of choice
Method:
Rub olive oil, then Flavor Glow, garlic powder and pepper onto pork tenderloin. Marinate pork tenderloin overnight (after tying with string and covering with Saran Wrap.) Cover with tin foil in baking dish. Bake at 350 degrees for 1 hour, then at 225 degrees for 1 hour more. Then, grill (after dousing meat with BBQ sauce) with high heat until charred.
Notes:
This recipe is out of sight! Marinating the meat overnight is key. Then cook it in the oven. Lastly, give it that awesome BBQ finish on the grill. You will love this dish!

Number of serving: 6



Elegant Rolled Pork Tenderloin

Ingredients:
• 2 pounds tenderloin
• 1 teaspoon salt
• 4 ounces blue cheese, crumbled (1 cup)
• 1/2 cup toasted walnuts, chopped
• 1 10-oz. pkg. frozen spinach, thawed and squeezed dry
• 1 tablespoon fresh thyme leaves
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 shallot, minced
• 2 tablespoons balsamic vinegar
•
Method:
Preheat oven to 425 degrees. Place tenderloins on work surface and make a cut lengthwise. Place each tenderloin between two pieces of plastic wrap. Pound thin. Remove plastic wrap. Season with salt. Top each with blue cheese, walnuts, spinach, and thyme to within one inch of edges. Roll up jelly roll fashion, starting with long edge. Tie up with string at equal intervals. Place on rack in roasting pan. Bake 20 to 25 minutes or until just slightly pink (155 degrees). Remove from oven, cover, and let stand before slicing. Sprinkle flour in bottom of roasting pan and place over medium-high heat. Cook and stir 2 minutes. Whisk in broth and shallot and bring to boiling. Cook and stir 2 minutes. Remove from heat and stir in vinegar. Serve sauce over pork.
Notes:
This is certainly elegant enough when you want to impress, yet easy enough for a casual weekend meal.

Number of servings: 8

Answer 6

Marinate the meat in extra zesty italian vinegerette dressing (i prefer Kraft) and then grill and use John Boy and Billy's grilling sauce You talk about some good groceries yum yum

Answer 7

Try Yahoo Food.

I did a web survey eval and found it to be quite helfpul.

There are lots of recipes there and people review them .

best,

cez

Answer 8

you can use trisket or any of those crakers to batter the pork. dip it in egg and then crush the crakers and press agains the pork its good for ya and very diff.

Answer 9

i use lipton dry soup mix alot, there alot of varieties too, their great for tasting up almost any meat

Answer 10

Pork Tenderloin with Dijon Cream

Serves: 2
Prep time: 15 min Cook time: 15 min

1# pork tenderloin, cut into 2" slices
Seasoned flour
2 Tbsp. butter, divided
2 tsp. canola or olive oil
Sauce:
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard (or more to taste)
salt and pepper to taste

Preheat oven to low, about 170 degrees.

Lightly pound pork medallions to 1" thick.

Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.

Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side.

Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)

Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.*

Stir in Dijon, add salt and pepper to taste.

Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion.

*If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup.

** you can double the sauce ingredients _________________________

**Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce**

ACTIVE TIME: 1 HR
TOTAL TIME: 1 HR 20 MIN
SERVES: 4

PORK
* 1 tablespoon extra-virgin olive oil
* 1/4 cup minced onion
* 1/4 pound pork breakfast sausage, casings removed
* 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
* 1 garlic clove, minced
* 1/2 teaspoon chopped thyme
* 1/2 teaspoon chopped sage
* 1/2 cup finely chopped collard greens (2 large leaves, stemmed)
* 4 ounces fresh goat cheese, at room temperature
* Kosher salt and freshly ground pepper
* Two 1-pound pork tenderloins
* 6 slices of bacon

SAUCE
* 1 tablespoon extra-virgin olive oil
* 1 garlic clove, minced
* 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
* 3/4 cup apple cider
* 1/2 cup dry Riesling
* 1/4 cup chicken stock or low-sodium broth
* 1/2 teaspoon chopped sage
* 1/2 teaspoon chopped thyme
* Kosher salt and freshly ground pepper

1. PREPARE THE PORK: In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

2. Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

3. Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

4. MEANWHILE, MAKE THE SAUCE: In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

5. Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.

MAKE AHEAD The bacon-wrapped, stuffed tenderloins and finished apple-riesling sauce can be refrigerated separately overnight. Bring the tenderloins to room temperature before grilling.

--Food & Wine
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Medallions of Pork With Thyme Mushroom Cream Sauce

1 pork tenderloin (about 1 ½ pounds), sliced into ½ inch-thick medallions
1 tablespoon unsalted butter
1 tablespoon olive oil
16 ounces mushrooms, sliced
2 teaspoons fresh thyme
Kosher salt and fresh ground pepper to taste
(1-2 tablespoons extra butter for sautéing mushrooms)
3/4 cup heavy cream
1-2 teaspoons hot pepper jelly

HEAT 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the pork medallions for 3 minutes on each side, until lightly browned. Transfer to a serving plate and place in the oven to keep warm.

REDUCE heat to medium. Add mushrooms, thyme, salt & pepper and cook until mushrooms have softened, about 3-5 minutes. Add a little extra butter if necessary to prevent the mushrooms from sticking.

STIR in cream & hot pepper jelly. Heat at a low boil until reduced and thickened, about 7-10 minutes. Plate the pork and spoon the sauce over the top.
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Sweet Pork with Garlic

4 garlic cloves, minced
1 tablespoon hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon ketchup
2 tablespoons lite soy sauce, divided
6 teaspoons honey, divided
1 (3/4-pound) pork tenderloin
Vegetable cooking spray
2 teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon chili garlic sauce
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
Garnish: fresh cilantro sprigs

Stir together minced garlic, next 3 ingredients, 1 tablespoon soy sauce, and 2 teaspoons honey.
Spoon garlic mixture evenly over pork, rubbing well into pork.
Place pork on a rack coated with cooking spray in an aluminum foil-lined roasting pan.
Bake at 350° for 30 minutes or until a thermometer inserted into thickest portion registers 155°. Remove from oven; cover pork loosely with aluminum foil, and let stand 10 minutes.
Cut pork diagonally into slices. Place slices on a serving platter.
Whisk together vinegar, sesame oil, chili garlic sauce, remaining 1 tablespoon soy sauce, and remaining 4 teaspoons honey. Drizzle evenly over pork. Sprinkle evenly with onions and cilantro. Garnish, if desired.

Yield: Makes 4 servings

--Southern Living, JANUARY 2004