i plan on making pork tenderloin tomorrow.?

Question

does anyone know a good recipe that does not take alot of ingredients? preferrably baked. thanks.

Answer 1

i buy the 30 minute teriyaki marinade. bake for 1 hr @ 350...super moist & delicious

Answer 2

Baked Pork Tenderloin with Bacon

Pork tenderloin. Assume about 1/3rd pound per serving, more if you're working with big eaters. (About 4-5 lbs used here)
Bacon (2 lbs used here)
Small potatoes: Assume two servings per can. (6 cans here)
Onions: The ammount you need depends on your total serving size, you probably need more than you think to match my preparation here
Lawrys Seasoned Salt
Pork seasoning of your choice
Pan spray
Real butter (1/3rd lb )


Step 1:

Set oven to 400 degrees fahrenheit.




Spray pan with cooking spray - lightly. Just enough to prevent the food from sticking to the pan.



Using your favorite knife, split the pork tenderloin lengthwise. Do NOT cut it completely in half, just split it most of the way.


Step 2:

Season with Lawrys and pork seasoning. Season it completely... a light to medium sprinkle should do the trick.


Step 3:

Stuff the split with raw onions.

Step 4:

Holding the split together, wrap the entire tenderloin with bacon, and place on the pan.


Step 5:

Keep an eye on the tenderloins, poking em with a meat thermometer occasionally. The target temperature is 160f.



Step 6:

This will probably take ABOUT 45 minutes to cook. At the 30 minute mark, check the meat temperature and start your sautee!




Melt 1/3rd lb butter in a large pan, add raw onions. Season with salt and pepper.


Step 7:

Open your potatoes, and add them to a pot. In my case, I've drained them and then dumped them into an electric caserole warmer.


Step 8:

In the pot they go...


Step 9:

Be sure to stir your onions occasionally... cook to your preference as far as "doneness" goes.


Step 10:

When the core of the tenderloin hits 160f, the meat is done.
Step 11:

The reccomended serving suggestion is a piece of meat, put some potatoes right next to the meat, and smother it with sauteed onions.




I place the meat on top of my potatoes in the warming caserole.


Step 12:

And then smothering it all with onions. This is why I use so much butter, because the butter from the onions will butter up the potatoes and it works quite well flavor wise.


Step 13:

And the delicious final product, sans onions.

Answer 3

Season with Salt and Pepper(fresh garlic is optional), and then sprinkle liberally with alot of Rosemary, make sure the fat side is up in your baking dish. Place uncovered in an oven preheated to 325F, and once the internal temperature reaches 155F (depending on size maybe an hour or more) take it out and set on counter and allow cooking to continute internally for about 20 minutes, this will make it easier to slice without falling apart. I actually only let the internal temp get to 148, but thats because I don't want it to dry out, but 155 is the established safety rule.

If you want your pork loin to get a nice brown and glazed color then at about 45 minutes you can see if there is any fat in the pan to baste it with. Rebaste every 15 to 30 minutes.

- Serve alongside some baked apples, or apple sauce with a sprinkling of cinnamon. Steamed rice is good too. With the left over fat you can make some gravy or buy a packet of brown gravy at the store. Good Luck!!!

Answer 4

I would marinate in store bought jerk paste. Bake or grill. Serve rice and with a mango chutney.

Here is a recipe that I found on allrecipes.com (rated 5* by 365 people)

Burgundy Pork Tenderloin
SUBMITTED BY: Kathleen White
"My husband doesn't care for pork much, but he loves this. It is very easy to fix, and it is very rich tasting. Serve with baked potato."
INGREDIENTS
2 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) package dry brown gravy mix
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
Bake in the preheated oven for 45 minutes.
When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

Answer 5

I usually just plop mine in a casserole dish, smear it with dijon mustard and bake it. Sometimes I put some potatoes (cut up, tossed in a drop of olive oil & some salt & pepper) right in the dish to cook along with it.
If you want to have a sauce with it, add some white wine while cooking, and go a little heavier on the mustard, then when it's done remove meat & potatoes from the dish, and on the stove top use the pan drippings, some chicken broth, and maybe minced onion and a sprinkling of flour to thiken up the sauce.
Serve with a steamed veggie like green beans or broccoli.

Answer 6

If the meat is not already marinated or seasoned, I would completely cover it in sauerkraut and bake it covered at 350 for the calculated time, whatever it says per pound. It flavors the meat and tenderizes it. Really good. Serve with mashed potatoes and applesauce.

Answer 7

There is a ton of great recipes for baked pork tenderloin on allrecipes.com.

Answer 8

i would season it with salt and pepper put it in the oven and bake it with a little water in the pan so it stays moist i have made this mustard recipes where i work and everyone loves it


dijon mustard
worchetershire
lemon juice
honey
tarragon

Answer 9

Dust it with flour, salt and pepper. Bake (roast) it at 350F for 20 minutes per pound.

Answer 10

how about cutting it in half along the long side, and stuffing it with a mixture of chopped apples and onions?