Pork Tenderloin recipes

[AdGirl]

Ok. So I saw a nice looking pork tenderloin on sale at the grocery store and thought I'd pick it up since there were "so many recipes" that I wanted to make that needed this.

Now that I have it, I can't find any recipes that sounds good! I'm a dork :)

Anyone have any good pork tenderloin recipes to share? A few "restrictions" though... nothing with bell peppers, mustard or any sweet sauce/relish (i.e fruit chutney, etc.)

Thanks guys!

[kbucky]

I've tried a number of tenderloin recipes, but we like it best grilled, and this is our favorite way to baste...makes a nice savory crust.

Indiana Grilled Pork Tenderloin

3/4 cup water
3 tbsp vinegar
1 tbsp sugar
1 tbsp butter or margarine
1 tsp salt
1 tsp Worcestershire sauce
3/4 tsp garlic salt
3/4 tsp pepper
1 3/4- to 1-pound pork tenderloin

1) For the basting sauce, in a small saucepan, stir together all ingredients, except the pork and heat until combined

2) In a covered grill, arrange medium-hot coals around a drip pan.
Test for medium heat above the pan. Plave tenderloin on the grill rack over drip pan, but not over coals

3) Insert a meat thermometer. Baste meat with sauce. Lower the
grill hood

4) Grill the meat for about 30 to 45 minutes or till a thermometer registers 160-170 degrees, brushing frequently with sauce. Store the remaining basting sauce in the refrigerator. Bring the sauce to boiling before using it again. Makes 4-6 servings.

[Peggy C.]

I usually grill with my favorite seasoning blend, and then serve with whatever I have on hand for side dishes. The leftovers, if there are any, are good for sandwiches and salads.

Creole blends
Garlic, S&P
lemon pepper

I hate to admit that Lawry's is one of my favorites on this.

[aggie94]

I'm planning to use half the marinade for the Bourbon-Glazed Salmon in September's issue for a pork tenderloin (the other half for salmon). The reviews have been good so far:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=13396

[amcleod]

I don't have the exact recipe with me, but I make it so often I will try to remember:

1 t honey
4 T soy sauce
2 T sesame oil
4 cloves garlic, minced
2 T brown sugar
1 T dry sherry (I usually use whatever wine I have open)
3-4 scallions, chopped

whisk all ingredients together. put in ziplock bag w/the pork tenderloin and marinate 3 hours + (sometimes I do it overnight, just depends on how organized I am).

Either grill or bake in a 500* oven for 20-25 minutes.

Very deeeelish!

ann

I amended the recipe, the above is correct!

[Nancy171]

I have two that you might like...

1. Adobado Pork Tenderloin from May of 1999 -- spicy with an ancho chili and cumin marinade.

2. Sesame Pork Tenderloin from the American Heart Association cookbook -- very simple molasses, soy sauce, sesame oil and sesame seed sauce.

Let me know if you'd like them posted.

[lhall]

I made one just a few weeks ago, that was quick, easy and delicious. I think it was Pork au Poivre (sp?) It's in the CL issue with the Best Chicken Sandwich on the cover. I think July 01.

There was also a recent thread with one with a peach/ginger sauce. Sounds delicious.

Leigh

[AdGirl]

yummy, these sound great! Nancy171, could you please post the sesame one?

also, i have a question... i live in an apartment and so my only access to a grill is a George Foreman one. I'm assuming I can't grill a pork tenderloin on it so those of you who posted grilling recipes (such as the Indian one), how would you suggest I cook it?

thanks! :)

[amcleod]

AdGirl, you can broil it or bake it in the oven...25 minutes at 500

[Nancy171]

1.5 pounds pork tenderloin trimmed
1 tablespoon molasses
1 tablespoon low-sodium soy sauce
.25 teaspoon sesame oil
1 tablespoon sesame seeds

Preheat oven to 425 F.

Place pork in a shallow baking pan. In a small bowl, stir together molasses, soy sauce, and sesame oil. Brush mixture over meat and sprinkle with sesame seeds. Place meat, uncovered, in oven and roast 45 minutes or until a meat thermometer registers 160 F. Let stand 5 minutes. Slice thinly to serve. Serves 6

Source: AHA Quick and Easy Cookbook

[Leanne]

I cook pork tenderloin in the oven coating it with a mixture of:

thick teryaki sauce
soy sauce
hot sauce
brown sugar
garlic
pepper

It's really good. I serve it sliced with a blend of mayo/sour cream/horseraddish/(maybe green onion) as a dip.
Very tasty.

[DmOrtega]

Here's a link for fajitas. A personal favorite in our household.

http://www.cookinglight.com/vbb/showthread.php?threadid=7024&highlight=pork+tenderloin+fajitas

[LMckay]

My all-time favorite recipe. Leftovers (if there are any) are great served "fajita-style" wrapped in a flour tortilla with grilled onions and peppers. The sauce is fabulous and I always double it.

Honey-Lime Marinated Pork Tenderloin
Land 'O Lakes Treasury of Country Heritage Meals & Menus

1/3 cup lime juice
1/4 cup olive oil
1 tsp coarsely ground pepper
1/2 tsp salt
1/2 tsp cumin
1/8 tsp cayenne pepper
2 tbsp honey
1 tbsp dijon mustard
1 tsp finely chopped garlic
1 tsp grated lime peel
2 (3/4 lb) pork tenderloins

In a medium bowl, stir together all ingredients except tenderloins. Pierce tenderloins all over with fork; place tenderloins in plastic food bag. Pour in marinade; seal tightly. Let stand 20 minutes (I usually leave mine for several hours). Remove tenderloins from marinade; reserve marinade. Place tenderloins on heated grill and grill 15-20 minutes or until meat thermometer reaches 160. Meanwhile, in 1 qt saucepan, cook remaining marinade over medium heat until mixture comes to a full boil. To serve, slice tenderloins on the diagonal. Serve with marinade.

[Terrytx]

Here is one of my favorite ways to fix it.

* Exported from MasterCook *

Cilantro-Jalapeno Pork Tenderloin

Recipe By : Serving Size : 8 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork tenderloin
1 bunch fresh cilantro -- washed,stems removed
6 cloves garlic -- chopped
1 (10 oz) jar jalapeno jelly
1 (6 oz) can frozen limade concentrate -- thawed

Process the cilantro, garlic, jelly and limeade in a blender or food processor until pureed. Set aside 1/2 cup for dipping. Pour the remainder of the sauce over the pork in a kip-top plastic bag. Marinate in the refrigerator for several hours or overnight, turning occasionally.

Place tenderloin on the rack of a grill pan or roasting pan (lined with foil, for easy clean up). Reserve marinade. Bake at 300 degrees for about 1-1/2 hours, basting with reserved marinade, or grill until internal temp. reaches 170 degrees.

[Gail]

Here's a thread with some ideas. There are others to be found, if you run a search and ask to search title only for pork tenderloin, but I picked this thread since I posted a sorta-recipe which I considered outstanding. http://www.cookinglight.com/vbb/showthread.php?threadid=11791&highlight=pork

[SandyM]

Stalker logging in to vouch for Gail's recipe.

[Gail]

Jeez, Sandy...

Take a coupla steps backwards, will ya? My back is starting to break out from the heat...

[lanie]

What I do - and is very simple and really good - put two/whatever pork tenderloins in a baking dish, put a little garlic powder/salt and cut bacon slices in half and almost completely cover with bacon strips. Bake 350 x 45 - 60 minutes - the bacon flavour goes right through the tenderoin - it is really nice and simple.

Elaine

[megclark]

I like to do tenderloins in the crockpot. Place some sliced onions on the bottom, season the pork with salt, pepper, garlic and then mix together 2 kinds of cream soups and pour over the meat. You can also add musrooms and potatoes. Cook on low for about 6-7 hours. The meat is very tender and the gravy is great! Really good on a fall day!

[LindaB]

I use an Apple Cider Chipoltle Chili B-B-Q Glaze that I purchase from Williams-Sonoma. Made by American Spoon Foods. You can order directly through their web site.

I marinate the tenderloin for 15-20 minutes - throw it on the grill - baste with more glaze.....
Yummy!!!

[makedah]

The Pork au Poivre was fast and yummy. I remember I made mine in the middle of the night and although I usually really mess things up that late, it turned out fine (although I did fail to cook the sauce in the drippings and made it in a separate pot instead! But it turned out yummy nonetheless.)

Also, I really enjoyed the Jamaican Jerk Pork Tenderloin from May 2001. An easy, wonderful-smelling dish! I don't have a grill, so I broiled mine.

I got a load of recipes when I posted a thread looking for pork tenderloin recipes. Some of them don't meet your specs, but check it out if you like: http://www.cookinglight.com/vbb/showthread.php?s=&threadid=6824&highlight=pork+tenderloin

[SandyM]

Originally posted by Gail
Jeez, Sandy...

Take a coupla steps backwards, will ya? My back is starting to break out from the heat...

:cool: Buy some cheap sunglasses. Oh yeah.

[Gail]

Wait a minute. Let me think about this...

You're breathing down my neck and you're suggesting I buy sunglasses... so if I'm understanding this correctly, you're suggesting I can do the Linda-Blair-head-thing from Exorcist and turn it all the way around?

Anyone have any good recipes for pea soup? :p

[Adriana]

Whenever you grill pork tenderloins I highly recommend that you butterfly them. It cooks in about 6 minutes and tays tender and delicious!