How do you make a good Pork Tenderloin?!
Answers:
!.
Awesome Pork Tenderloin
2 pounds whole pork tenderloin
1/2 teaspoon salt
1/4 teaspoon black pepper
1-1/2 sticks butter
1 8-oz package sliced fresh mushrooms or 1 8-oz!. can, drained
4 cloves garlic, peeled
1 tablespoon balsamic vinegar
Cooking Directions
Heat oven to 350 degrees F!.
Sprinkle salt and pepper evenly over pork, place in a 9x13-inch baking pan and set aside!.
Melt butter with garlic in a medium saucepan, add mushrooms, bring to a boil, reduce heat, simmer, uncovered 5 to 6 minutes or until just tender, stirring frequently!. Add vinegar to mushroom mixture, spoon over pork, placing some of the mushrooms on top of the pork!. Roast 40 minutes to 1 hour, uncovered or until internal temperature reaches 150 degrees F!. May baste occasionally, if
desired!. Makes 1 cup mushroom sauce total!. Serves 6 to 8
Nutrition Facts
Calories 292 calories
Protein 24 grams
Fat 21 grams
Sodium 313 milligrams
Cholesterol 108 milligrams
Saturated Fat 12 grams
Carbohydrates 2 grams
Fiber 0 grams
Spiced Peach Pork Tenderloin
Trimming the Fat Cutting the Calories Shaking the Salt Habit
Spiced peach preserves makes a delicious glaze for pork tenderloin!.
Makes 8 servings!.
Prep Time: 5 minutes
Cook Time: 30 minutes
1 cup peach preserves
1 tsp McCormick? Pure Vanilla Extract
2 pounds pork tenderloin
1!. Mix peach preserves, Sweet and Sassy Spice Mix and vanilla extract in medium bowl until well blended!.
2!. Grill tenderloins over medium heat 30 minutes or until desired doneness!. Brush with 1/3 of the peach mixture during last five minutes of grilling!. Serve with remaining peach mixture!.
Nutrition Information per 1 serving
Calories: 260 Sodium: 65 mg
Fat: 4 g Carbohydrates: 31 g
Cholesterol: 71 mg Fiber: 1 g
Protein: 25 g
Cherry-Stuffed Pork Loin with Apple-Cider Sauce
Makes 12 servings
Prep: 1 hour 20 minutes
Roast: 1 hour 30 minutes
Ingredients
1/3 cup butter or margarine
1 cup chopped onions
1/3 cup chopped celery
1/3 cup chopped dried cherries
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
2/3 cup apple cider
3 cups herb-seasoned stuffing mix
3-1/2 pounds boneless pork loin, butterflied
1-1/2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon ground cardamom
1/2 teaspoon dried thyme
2 tablepsoons butter or margarine
5 Golden Delicious apples, quartered
1 cup chopped onions
2 cups apple cider
1 can (14-1/2 oz!.) chicken broth
1/4 cup dried cherries
2 tablespoons cornstarch
2 tablespoons cold water
Directions
1!. Make Stuffing: Melt butter in large skillet over medium heat!. Stir in onions, celery, cherries, 1/2 teaspoon cardamom, and the nutmeg; cook 5 minutes!. Add cider and bring to boil!. Remove from heat and stir in stuffing mix!. Cool!.
2!. Remove pork from refrigerator 30 minutes before roasting!. Heat oven to 325 degree F!. Unfold pork and pat dry!. Sprinkle 1 teaspoon of the salt and 1/2 teaspoon of the pepper inside pork!. Spread Stuffing lengthwise down center of loin!. Fold pork over stuffing and tie at 1-inch intervals with string!. Combine remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper with 1/2 teaspoon cardamom and the thyme in small bowl; rub on pork!.
3!. Melt butter in deep roasting pan!. Add apples and cook, turning occasionally, until browned, 5 minutes; transfer to plate!. Add pork and onions to pan; cook until meat is browned on all sides, 10 minutes!. Stir in cider, broth and cherries!. Bring to boil, stirring to scrape up browned bits!. Cover and roast in oven 45 minutes!. Add apples and roast, covered, 45 minutes more or until pork is done (160 degree F for medium; 170 degree F for well done)!.
4!. Transfer pork to serving platter!. Arrange apples around pork!. Skim fat from pan juices and bring to boil!. Dissolve cornstarch in water; whisk into pan and boil 1 minute!. Transfer to gravy boat!. Discard strings!. Slice roast and serve with gravy!. Makes 12 servings!.
Nutrition facts per serving:
calories: 515
total fat: 29g
saturated fat: 12g
cholesterol: 104mg
sodium: 835mg
carbohydrate: 37g
protein: 26g
Honey-Mustard Tenderloin
1 (1 pound) whole pork tenderloin
4 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon Dijon-style mustard
1/2 teaspoon paprika
Preheat oven to 375 degrees F!.
Combine honey, cider vinegar, brown sugar, mustard and paprika thoroughly!.
Coat tenderloin well with sauce!. Roast at 375 degrees F for 20 to 30
minutes,
basting occasionally, until meat thermometer registers 160 degrees F!.
Slice thinly to serve!.
PORK TENDERLOIN WITH POTATOES AND
APPLES
3 whole, boneless fresh pork tenderloins, about 1 3/4 lbs!.
Salt to taste, if desired
Freshly ground pepper to taste
2 tbsp!. corn, peanut or vegetable oil
1 tsp!. dried or chopped fresh rosemary leaves
1 onion, about 1/4 lb!., peeled and cut in half crosswise
8 red, waxy potatoes, about 1 lb!.
2 Golden Delicious apples
1/4 c!. fresh or canned chicken broth
2 tbsp!. finely chopped parsley
1!. Preheat the oven to 450 degrees!.
2!. Sprinkle the tenderloins with salt and pepper!. Put the corn oil in a pan large enough to hold the whole tenderloins in one layer!. Sprinkle with rosemary and turn the pork in the mixture to coat it all over!. Place on top of the stove!. Arrange the onion, cut side down, around the pork!. Heat the pork, turning to make certain the pieces do not stick!. Cook until the pieces are lightly browned all over!. Place them in the oven!.
3!. Meanwhile, peel the potatoes and put them in a saucepan with water to cover and salt to taste!. Bring to a boil and cook 5 minutes!.
4!. Peel, core and quarter the apples as the potatoes cook!.
5!. Drain the potatoes and arrange them around the meat!. Turn the pork and continue baking for total of 30 minutes!.
6!. At the end of that time, scatter the apple quarters around the meat and return the pan to the oven!. Continue baking 15 minutes!.
7!. Remove the meat to a warm serving platter!. Add the broth to the pan!. Stir and bring to a boil about 5 minutes; remove from heat!. Cut the pork into crosswise pieces and serve with the potatoes, apples and the sauce spooned over!. Serve sprinkled with chopped parsley!. Yield: 4 to 6 servings
PORK TENDERLOIN IN MUSHROOM CREAM
1/4 c!. flour
1 tsp!. salt
1 lb!. pork tenderloin
1 tbsp!. vegetable oil
1 c!. heavy cream
1 med!. onion, chopped
1 green pepper, chopped
8 oz!. sliced mushrooms
1 tsp!. dried savory
Combine flour and 1/2 teaspoon salt!. Cut meat crosswise into 3/4 inch slices!. Heat oil!. Coat meat with flour and brown!. Remove to plate!. Add onion, pepper, mushrooms, savory and 1/2 teaspoon salt to the drippings!. Stir frequently!. Slowly stir in cream and simmer!. Add browned tenderloin slices and cook uncovered until meat is done, about 10 minutes!. Remove meat to platter and reduce vegetable - cream mixture to sauce consistency!. Serve sauce around meat!. Serves 4!.
Sweet and Spicy Pork Tenderloin
Ingredients for 4 servings
2 teaspoons dried tarragon leaves
1/2 teaspoon dried black thyme leaves
1/4 teaspoon back pepper
1/4 teaspoon cayenne pepper
1 pound pork tenderloin, cut crosswise into 1-2-inch pieces
2 tablespoons margarine, melted
1 1/2 tablespoons honey
In small bowl, combine tarragon, thyme, pepper and salt; blend well!. Brush both sides of each pork tenderloin piece with margarine; sprinkle both sides with seasoning mixture!.
Arrange tenderloin pieces on broiler pan!. Broil 5 to 6 inches from heat for 2 minutes per side!.
Remove from broiler!. Brush top side of each piece with honey!. Broil for an additional minute!.
Place pork pieces on serving plate!.
Nutrient Information per Serving:, Calories: 210, Sodium: 157 mg, Protein: 24 gm, Cholesterol: 67 mg, Fat: 9 gm
Zesty Pork Tenderloin
This tenderloin makes a great tasting gravy as it cooks!.
The pork comes out tender with lots of flavor and the
vegetables absorb a lot of that flavor as they cook down!. Enjoy!
Prep Time: approx!. 30 Minutes!. Cook Time: approx!. 1 Hour 30
Minutes!. Ready in: approx!. 2 Hours !.
Makes 6 servings!.
--------------------------------------!.!.!.
2 pounds pork tenderloin
1/4 cup minced garlic
2 tablespoons ground black pepper
1 tablespoon dried tarragon
2 tablespoons olive oil
3 cups chopped carrots
3 potatoes, cubed
1/2 cup soy sauce
1 1/2 cups water
1 tablespoon cornstarch
Directions
1 Preheat oven to 350 degrees F (175 degrees C)!.
2 Place the pork tenderloin in a 10x15 inch roasting pan!.
In a separate small bowl, combine the garlic, ground
black pepper, tarragon and olive oil!. Mix this well and
spread over the pork!. Then place the carrots and potatoes
around the meat!. Combine the soy sauce and 1 cup water in a
separate small bowl and pour over the vegetables around the
roast!. Cover all tightly with foil!.
3 Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2
hours, or until the internal pork temperature reaches 160
degrees F (70 degrees C)!.
4 Transfer the roast and vegetables to a serving platter
and pour the liquid from the roasting pan into a small
saucepan over medium heat!. In a separate small bowl, dissolve
the cornstarch in the remaining 1/2 cup water and add to
the liquid in the pan!. Stir well and allow sauce to thicken!.Www@FoodAQ@Com
Awesome Pork Tenderloin
2 pounds whole pork tenderloin
1/2 teaspoon salt
1/4 teaspoon black pepper
1-1/2 sticks butter
1 8-oz package sliced fresh mushrooms or 1 8-oz!. can, drained
4 cloves garlic, peeled
1 tablespoon balsamic vinegar
Cooking Directions
Heat oven to 350 degrees F!.
Sprinkle salt and pepper evenly over pork, place in a 9x13-inch baking pan and set aside!.
Melt butter with garlic in a medium saucepan, add mushrooms, bring to a boil, reduce heat, simmer, uncovered 5 to 6 minutes or until just tender, stirring frequently!. Add vinegar to mushroom mixture, spoon over pork, placing some of the mushrooms on top of the pork!. Roast 40 minutes to 1 hour, uncovered or until internal temperature reaches 150 degrees F!. May baste occasionally, if
desired!. Makes 1 cup mushroom sauce total!. Serves 6 to 8
Nutrition Facts
Calories 292 calories
Protein 24 grams
Fat 21 grams
Sodium 313 milligrams
Cholesterol 108 milligrams
Saturated Fat 12 grams
Carbohydrates 2 grams
Fiber 0 grams
Spiced Peach Pork Tenderloin
Trimming the Fat Cutting the Calories Shaking the Salt Habit
Spiced peach preserves makes a delicious glaze for pork tenderloin!.
Makes 8 servings!.
Prep Time: 5 minutes
Cook Time: 30 minutes
1 cup peach preserves
1 tsp McCormick? Pure Vanilla Extract
2 pounds pork tenderloin
1!. Mix peach preserves, Sweet and Sassy Spice Mix and vanilla extract in medium bowl until well blended!.
2!. Grill tenderloins over medium heat 30 minutes or until desired doneness!. Brush with 1/3 of the peach mixture during last five minutes of grilling!. Serve with remaining peach mixture!.
Nutrition Information per 1 serving
Calories: 260 Sodium: 65 mg
Fat: 4 g Carbohydrates: 31 g
Cholesterol: 71 mg Fiber: 1 g
Protein: 25 g
Cherry-Stuffed Pork Loin with Apple-Cider Sauce
Makes 12 servings
Prep: 1 hour 20 minutes
Roast: 1 hour 30 minutes
Ingredients
1/3 cup butter or margarine
1 cup chopped onions
1/3 cup chopped celery
1/3 cup chopped dried cherries
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
2/3 cup apple cider
3 cups herb-seasoned stuffing mix
3-1/2 pounds boneless pork loin, butterflied
1-1/2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon ground cardamom
1/2 teaspoon dried thyme
2 tablepsoons butter or margarine
5 Golden Delicious apples, quartered
1 cup chopped onions
2 cups apple cider
1 can (14-1/2 oz!.) chicken broth
1/4 cup dried cherries
2 tablespoons cornstarch
2 tablespoons cold water
Directions
1!. Make Stuffing: Melt butter in large skillet over medium heat!. Stir in onions, celery, cherries, 1/2 teaspoon cardamom, and the nutmeg; cook 5 minutes!. Add cider and bring to boil!. Remove from heat and stir in stuffing mix!. Cool!.
2!. Remove pork from refrigerator 30 minutes before roasting!. Heat oven to 325 degree F!. Unfold pork and pat dry!. Sprinkle 1 teaspoon of the salt and 1/2 teaspoon of the pepper inside pork!. Spread Stuffing lengthwise down center of loin!. Fold pork over stuffing and tie at 1-inch intervals with string!. Combine remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper with 1/2 teaspoon cardamom and the thyme in small bowl; rub on pork!.
3!. Melt butter in deep roasting pan!. Add apples and cook, turning occasionally, until browned, 5 minutes; transfer to plate!. Add pork and onions to pan; cook until meat is browned on all sides, 10 minutes!. Stir in cider, broth and cherries!. Bring to boil, stirring to scrape up browned bits!. Cover and roast in oven 45 minutes!. Add apples and roast, covered, 45 minutes more or until pork is done (160 degree F for medium; 170 degree F for well done)!.
4!. Transfer pork to serving platter!. Arrange apples around pork!. Skim fat from pan juices and bring to boil!. Dissolve cornstarch in water; whisk into pan and boil 1 minute!. Transfer to gravy boat!. Discard strings!. Slice roast and serve with gravy!. Makes 12 servings!.
Nutrition facts per serving:
calories: 515
total fat: 29g
saturated fat: 12g
cholesterol: 104mg
sodium: 835mg
carbohydrate: 37g
protein: 26g
Honey-Mustard Tenderloin
1 (1 pound) whole pork tenderloin
4 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon Dijon-style mustard
1/2 teaspoon paprika
Preheat oven to 375 degrees F!.
Combine honey, cider vinegar, brown sugar, mustard and paprika thoroughly!.
Coat tenderloin well with sauce!. Roast at 375 degrees F for 20 to 30
minutes,
basting occasionally, until meat thermometer registers 160 degrees F!.
Slice thinly to serve!.
PORK TENDERLOIN WITH POTATOES AND
APPLES
3 whole, boneless fresh pork tenderloins, about 1 3/4 lbs!.
Salt to taste, if desired
Freshly ground pepper to taste
2 tbsp!. corn, peanut or vegetable oil
1 tsp!. dried or chopped fresh rosemary leaves
1 onion, about 1/4 lb!., peeled and cut in half crosswise
8 red, waxy potatoes, about 1 lb!.
2 Golden Delicious apples
1/4 c!. fresh or canned chicken broth
2 tbsp!. finely chopped parsley
1!. Preheat the oven to 450 degrees!.
2!. Sprinkle the tenderloins with salt and pepper!. Put the corn oil in a pan large enough to hold the whole tenderloins in one layer!. Sprinkle with rosemary and turn the pork in the mixture to coat it all over!. Place on top of the stove!. Arrange the onion, cut side down, around the pork!. Heat the pork, turning to make certain the pieces do not stick!. Cook until the pieces are lightly browned all over!. Place them in the oven!.
3!. Meanwhile, peel the potatoes and put them in a saucepan with water to cover and salt to taste!. Bring to a boil and cook 5 minutes!.
4!. Peel, core and quarter the apples as the potatoes cook!.
5!. Drain the potatoes and arrange them around the meat!. Turn the pork and continue baking for total of 30 minutes!.
6!. At the end of that time, scatter the apple quarters around the meat and return the pan to the oven!. Continue baking 15 minutes!.
7!. Remove the meat to a warm serving platter!. Add the broth to the pan!. Stir and bring to a boil about 5 minutes; remove from heat!. Cut the pork into crosswise pieces and serve with the potatoes, apples and the sauce spooned over!. Serve sprinkled with chopped parsley!. Yield: 4 to 6 servings
PORK TENDERLOIN IN MUSHROOM CREAM
1/4 c!. flour
1 tsp!. salt
1 lb!. pork tenderloin
1 tbsp!. vegetable oil
1 c!. heavy cream
1 med!. onion, chopped
1 green pepper, chopped
8 oz!. sliced mushrooms
1 tsp!. dried savory
Combine flour and 1/2 teaspoon salt!. Cut meat crosswise into 3/4 inch slices!. Heat oil!. Coat meat with flour and brown!. Remove to plate!. Add onion, pepper, mushrooms, savory and 1/2 teaspoon salt to the drippings!. Stir frequently!. Slowly stir in cream and simmer!. Add browned tenderloin slices and cook uncovered until meat is done, about 10 minutes!. Remove meat to platter and reduce vegetable - cream mixture to sauce consistency!. Serve sauce around meat!. Serves 4!.
Sweet and Spicy Pork Tenderloin
Ingredients for 4 servings
2 teaspoons dried tarragon leaves
1/2 teaspoon dried black thyme leaves
1/4 teaspoon back pepper
1/4 teaspoon cayenne pepper
1 pound pork tenderloin, cut crosswise into 1-2-inch pieces
2 tablespoons margarine, melted
1 1/2 tablespoons honey
In small bowl, combine tarragon, thyme, pepper and salt; blend well!. Brush both sides of each pork tenderloin piece with margarine; sprinkle both sides with seasoning mixture!.
Arrange tenderloin pieces on broiler pan!. Broil 5 to 6 inches from heat for 2 minutes per side!.
Remove from broiler!. Brush top side of each piece with honey!. Broil for an additional minute!.
Place pork pieces on serving plate!.
Nutrient Information per Serving:, Calories: 210, Sodium: 157 mg, Protein: 24 gm, Cholesterol: 67 mg, Fat: 9 gm
Zesty Pork Tenderloin
This tenderloin makes a great tasting gravy as it cooks!.
The pork comes out tender with lots of flavor and the
vegetables absorb a lot of that flavor as they cook down!. Enjoy!
Prep Time: approx!. 30 Minutes!. Cook Time: approx!. 1 Hour 30
Minutes!. Ready in: approx!. 2 Hours !.
Makes 6 servings!.
--------------------------------------!.!.!.
2 pounds pork tenderloin
1/4 cup minced garlic
2 tablespoons ground black pepper
1 tablespoon dried tarragon
2 tablespoons olive oil
3 cups chopped carrots
3 potatoes, cubed
1/2 cup soy sauce
1 1/2 cups water
1 tablespoon cornstarch
Directions
1 Preheat oven to 350 degrees F (175 degrees C)!.
2 Place the pork tenderloin in a 10x15 inch roasting pan!.
In a separate small bowl, combine the garlic, ground
black pepper, tarragon and olive oil!. Mix this well and
spread over the pork!. Then place the carrots and potatoes
around the meat!. Combine the soy sauce and 1 cup water in a
separate small bowl and pour over the vegetables around the
roast!. Cover all tightly with foil!.
3 Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2
hours, or until the internal pork temperature reaches 160
degrees F (70 degrees C)!.
4 Transfer the roast and vegetables to a serving platter
and pour the liquid from the roasting pan into a small
saucepan over medium heat!. In a separate small bowl, dissolve
the cornstarch in the remaining 1/2 cup water and add to
the liquid in the pan!. Stir well and allow sauce to thicken!.Www@FoodAQ@Com
Below is a link to the BBC cookery program "Saturday Kitchen"!.!. they did a Pork Tenderloin this morning in fact and it was fairly straightforward:
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.
If clicking on the link doesn't work, then copy and paste it to your address lineWww@FoodAQ@Com
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.
If clicking on the link doesn't work, then copy and paste it to your address lineWww@FoodAQ@Com
pork tenderloin is a great cut;
I simply rinse, brush with evoo salt and pepper
place in roasting pan and bake @350 covered for about 30 min!. per lb!. you want to use an instant read themometer and remove from oven when @ 165' and let rest about 5 min!. before slicing!.!.!.it should reach the 170' perfect temp!. during rest period!.Www@FoodAQ@Com
I simply rinse, brush with evoo salt and pepper
place in roasting pan and bake @350 covered for about 30 min!. per lb!. you want to use an instant read themometer and remove from oven when @ 165' and let rest about 5 min!. before slicing!.!.!.it should reach the 170' perfect temp!. during rest period!.Www@FoodAQ@Com
the key to good pork tenderloin is low temp coooking and moisture!.
if grilling marinate for at least a half an hour or up to 24!.!.!.grill on low heat, baste often
for oven marnite if you like but at least of some liquid in the pan (chicken stock will do at no higher temp them 350 degrees!.
Good luckWww@FoodAQ@Com
if grilling marinate for at least a half an hour or up to 24!.!.!.grill on low heat, baste often
for oven marnite if you like but at least of some liquid in the pan (chicken stock will do at no higher temp them 350 degrees!.
Good luckWww@FoodAQ@Com
same as Jo W and I agree it is a great cut!. You can do many things with it!. I make slits in the roast and put in fresh chopped garlic, parsley, and provolone cheese with some kosher salt in the slots!.Www@FoodAQ@Com
Marinate it!. Cook it until it is 155 degrees (it will finish reaching 160 degrees while it rests), take it out and let it rest!.Www@FoodAQ@Com