Boneless Pork Tenderloin Recipes?

Question

I bought a huge pork tenderloin yesterday (about six pounds).

I have cut it in half and I am going to cook it for dinner tonight.

Please give me any good recipes for a 3 pound boneless pork tenderloin. I would prefer not to stuff it with anything.

Thanks!

Answer 1

i season mine with adobe and garlic and bake it.
then serve up with Au gratin taters and green beans on the side
oh or you can try the back daniels marinades. try garlic and herb (in the black pouch style package)
or the lawrys marinades... baja chipolte, lime and tequila or the garlic and lime... all would be lip smacking.
bake 325 till juice runs clear.

Answer 2

PAN ROASTED PORK TENDERLOIN

2 lb. pork tenderloin
1 tbsp. butter
1 tbsp. oil
Sprig/2 of thyme
2 peeled garlic cloves
1/4 c. chopped shallots
Salt & pepper to taste
1/3 c. red wine

1. Wash pork under cold running water; dry with paper towels.
2. Melt 1 tablespoon butter and 1 tablespoon oil in skillet over low heat.

3. Turn to medium high and let butter foam a little.

4. Toss in tenderloin, sprig or 2 of thyme, 2 peeled cloves of garlic.

5. Brown tenderloin all around about 5 minutes.

6. Add some chopped shallot, salt and pepper.

7. Swish around 30 seconds.

8. Turn heat to high and add 1/3 cup red wine; scrape residue.

9. Put heat on lowest possible setting, cover.

10. Roast 45 minutes. Turn meat half-way through.

11. Remove tenderloin to cutting board.

12. Skim fat from remaining sauce. Add 2 tablespoons water and boil to thicken.

13. Slice meat and pour sauce over.

Answer 3

Garlic Herb Grilled Pork Tenderloin

Ingredients
• 3 pounds pork tenderloin
• 1/4 cup olive oil
• 3 cloves garlic, chopped
• 1/2 teaspoon chopped fresh thyme
• 1/2 tablespoon chopped fresh rosemary
• 1 tablespoon salt
• 2 tablespoons ground black pepper
Cooking Instructions
Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
Preheat an outdoor grill for medium-high heat.
Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 160 degrees F (72 degrees C).

Chinese Pork Tenderloin

Ingredients
• 2 (1 1/2 pound) pork tenderloins, trimmed
• 2 tablespoons light soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sherry
• 1 tablespoon black bean sauce
• 1 1/2 teaspoons minced fresh ginger root
• 1 1/2 teaspoons packed brown sugar
• 1 clove garlic
• 1/2 teaspoon sesame oil
• 1 pinch Chinese five-spice powder
Cooking Instructions
Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices

Answer 4

O.K., if it was 6 pounds, it was not a tenderloin, but a loin. That means it will need to be cooked a little different than a tenderloin...

I would treat it like a roast...low and slow. I like to cook my pork roasts on a bed of onions. For some reason, it makes them come out magically good. You could probably cook it in about 3 hours or so...I just like the onions on the bottom because they keep the meat very moist.

Answer 5

take 1/4 cup of sugar and salt and mix it in about 3 or 4 cups of water then brine the pork loin for about 2 to 3 hours then dry it well and make a nice rub with salt & pepper, cumin, oregano & lime juice, then brown the pork in live oil, in a hot pan on both sides, then remove from heat add some sliced onions, and mushrooms, 1 sprig of thyme and rosemary each, add some white wine, apple juice or pineapple juice cover with a lid or aluminium foil and @ 400* for about 10 / 12 min. or until pork is done through. Enjoy with killer garlic mashed potatoes or over white rice and saute / steamed veggies

Answer 6

I like to cut a few shallow slits over the surface of the tenderloin. Marinate with a mixture of minced garlic, brown sugar, mustard, worchester sauce, onion powder, celery salt & fresh ground pepper. Grill over medium/hot coals til done, then serve with wild rice w/mushrooms, grilled corn on the cob & homemade garlic bread.......Yummy!

Answer 7

Sear it, season with salt, pepper, garlic and bake in the oven at 350 for about 1 1/2 hours or until your desired taste. I would caramelize some onions. When they are done, deglaze the pan with some port wine, and add some raisins or dried cherries or even prune to this. Let it reduce add some butter about 3 teaspoons one at a time and stir it in to incorporate, Oh yeah add boil water to cover which ever fruit you use and pour fruit and that water into sauce. Slice your roast and add some sauce to it......mashed garlic potatoes and corn are really good with this.

Answer 8

Coat it with French's brown/spicy (can't remember what it's called!) mustard. I didn't care for the generic brands as much, then cook as usual.