just bought a bunch of pork tenderloins and am looking for recipe ideas?

Answer 1

Garlic Pork Tenderloin with Barbecue Sauce

Prep Time: 5 min
Total Time: 30 min
Makes: 4 servings

1 lb. pork tenderloin
1 Tbsp. GOOD SEASONS Garlic & Herb Salad Dressing & Recipe Mix
1/2 tsp. each paprika, dried thyme leaves, dried sage leaves
1/2 cup BULL'S-EYE Original Barbecue Sauce

PLACE pork in foil-lined shallow baking pan. Mix salad dressing mix, paprika, thyme and sage until well blended; rub evenly over pork.
BAKE pork at 425°F for 20 to 25 minutes or until cooked through (160°F).
CUT pork into slices. Serve with barbecue sauce.

KRAFT KITCHENS TIPS
Note
Use remaining Salad Dressing & Recipe Mix to prepare dressing as directed on package, using 1/2 of each of the vinegar, water and oil. Cover and store in refrigerator until ready to use.

Serving Suggestion
For a colorful complement to this savory pork, serve with baked sweet potatoes and fresh steamed broccoli.

Answer 2

Bought Grill mates rub for pork rubbed chops and grilled and they were delicious.
You can also brown the chops, add 1cup of water to pan, add sliced onion cover and cooke until water is absorbed. Or brown. Mix up Uncle Bens wild rice set chops on top and baked covered for 45 min. Uncover 15 min. 350 degrees.
Or make a pocket in the tenderloin and fill with uncle bens wild rice already made up. Bake until meat is done.
I quessing this are tenderloin chops you have. If it's a roast you can cut into chops. If you are doing a whole loin you can still stuff the loin by making a slit down the center.
Or do a loin in the crock pot and top with liptons onion soup mix. Just sprinkle the dry mix on top. You can use left overs for bbq pork sandwiches.

Answer 3

CHINESE BARBECUE PORK (just like in the restaurant only not red if you don't want to add the red food coloring)

Lean Pork Roast or Pork Tenderloin (I use the 2 tenderloins that come in the one package)
1/2 c soy sauce
2 T brown sugar
1 T honey
1/2 tsp ground ginger
1 clove garlic, minced
4 T catsup
4 drops Worcestershire Sauce
dash black pepper
1 T vinegar

Mix together and use as marinade for pork. Place in a zip lock bag, add the meat, seal and refrigerate overnight - turning once or twice while marinating. Preheat oven to 450º. Roast the meat at high heat for 15 minutes; reduced to moderate heat (350º) and continue roasting until done by testing with meat thermometer. Baste with the sauce occasionally while roasting. May be served hot as main dish, served with chow mein or fried rice, or allowed to cool and be served sliced thin and served with Chinese mustard.

(when I cook my tenderloin - I baste it and cook it at 450º for 15 minutes, turn the temp to 350º, turn it over and baste it again and then cook 15 min. Turn it one last time, baste again and cook for the last 15 minutes and it's done. Cover it with foil and let it rest. It will cook perfectly at a total of 45 minutes.)

It's very easy to make the hot Chinese Mustard yourself.

Answer 4

4 dried ancho chiles
6 dried guajillo chiles
1/4 cup plus 2 tablespoons minced onion, divided
2 1/4 tablespoons minced garlic, divided
Salt
Sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
Pinch ground cloves
1/4 cup cider vinegar
2 pork tenderloins, about 1 to 1 1/4-pounds each
3 tablespoons olive oil, divided
3/4 cup chicken broth or stock
3/4 cup heavy cream
1-ounce bittersweet chocolate, chopped

Heat a large skillet over medium heat and toast the chiles, turning frequently, until very pliable and soft; do not allow to char. Remove from the skillet and transfer to a plate. Remove the stems and seeds and place in a saucepan. Add enough hot water to just cover and bring to a boil. Cover the pan, remove from the heat and allow chiles to soak until very soft and plumped, about 20 minutes. Strain in a fine mesh sieve over a bowl and reserve soaking liquid separately.
In a blender, combine the chiles, 2 tablespoons of the onion, 3/4 teaspoon of the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon sugar, oregano, thyme, cinnamon, cumin, allspice, cloves, and vinegar and puree until smooth, adding a little of the chile soaking liquid (only as much as is needed) to enable the mixture to blend. The consistency should be thick but smooth. Cover and refrigerate until ready to use.

Trim the pork tenderloins of all silver skin and place in a re-sealable plastic food storage bag. Add 1/4 cup of the chili sauce and turn so that the tenderloins are both well coated with the sauce. Refrigerate for 45 minutes and up to 4 hours. Remove the meat from the refrigerator and allow to come to room temperature for 20 minutes.

Preheat the oven to 350 degrees F.

Heat a large skillet and, when hot add 2 tablespoons of the olive oil. When the oil is hot, sear the tenderloins until golden brown on all sides, about 4 minutes. Transfer to the oven and continue to cook until they reach an internal temperature of 145 degrees F, 10 to 12 minutes longer. Remove from the heat and set aside to rest for about 5 minutes before slicing to serve.

While the pork is roasting, make the sauce. In a medium saucepan heat the remaining tablespoon of olive oil until hot. Add the remaining 1/4 cup minced onion and remaining 1 1/2 tablespoons of garlic and cook, stirring, until soft, about 4 minutes. Add 1/4 cup plus 2 tablespoons more of the adobo sauce and cook, stirring, for 1 minute. Add the chicken broth and heavy cream and cook until sauce has reduced and is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the chocolate and stir until melted. Season, to taste, with salt and serve immediately drizzled over the pork slices.

Answer 5

Balsamic Roast Pork Tenderloin

4 1/2 pounds pork tenderloins (4 tenderloins total)
4 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
8 cloves garlic, cracked
steak seasoning blend
4 sprigs rosemary, leaves stripped, fine chopped
4 sprigs thyme, leaves stripped, fine chopped

Preheat oven to 500ºF. Trim silver skin or connective tissue off tenderloins with a very sharp thin knife. Place tender loins on a nonstick cookie sheet with a rim.

Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat.

Cut small slits into meat and disperse chunks of cracked garlic cloves into meat.

Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.

Answer 6

Rub the tenderloins with Celery salt, season salt, pepper, garlic, and onion powder, top with Italian dressing. let sit in fridge for 1 to 2 hours, turning occasionally, then cook on your grill or in your oven until not pink anymore... delish!

Answer 7

Combine 1 cup of cider vinegar , 1 cup of water, 2 cloves of garlic sliced a sprinkling of crushed red peppers Marinate for two days.

Answer 8

use lemons n spice on it while cooking...