The best pork tenderloin recipes?

[makedah]

A local grocery store is having a 2-day sale (today and tomorrow) which includes pork tenderloin at $2.99/lb. That is HALF off. I heard this at the gym and after I was done, went down there and picked up two. (It was $12 -- absolutely extravagant for a poor student like myself -- but I couldn't pass it up!) I can now try some of those yummy-looking pork tenderloin recipes I saw in CL but never made a note of because I couldn't afford the cut of meat.

What do you recommend?

[matt]

i would recomend the pork tenderloin with cider sauce. maybe you could find some cider somewhere. i made it and my oldest cat Tim liked so much he helped himself to the pan when i was not looking. Needless to say I told him to go to bed without his dinner and he went upstairs in the loft i have in my townhouse. There is always pork and pineapple kabobs

[Laura B]

Mark Bittman's How to Cook Everything has a great and simple recipe for pork tenderloin. You just make a paste of sugar, garlic, and rosemary. Spread it on the tenderloin along with salt/pepper to taste. Then you roast in the oven, basting with white wine every 15 minutes. You start with high heat and after 30 minutes or so you lower it. Total time is about an hour and half. Yummy. And I like to throw veggies in the bottom of the pan. I can look up the specifics if you like.

[makedah]

DOH!

I put one of the tenderloins in the freezer without thinking. That's a 2-lb piece of meat, I didn't want to make recipe with the whole thing!!!! Can I thaw it enough to cut (with crystals still inside) and refreeze or will that wreck it/breed bacteria?

[Vanessa]

Once you thaw meat you should not refreeze.
Even though its 2 pounds you can cook it and have leftovers... http://www.cookinglight.com/bbs/smile.gif

[Grace]

makedah, I have never seen a whole 2 lb pork tenderloin. More than likely, there are actually two tenderloins in that package. You can't tell that from the outside though, especially if it's one of those vacuum seale packages.

As far as my favorite recipes (it's one of our very favorite cuts of meat, so we eat this relatively often), we like a simple honey-mustard glaze (basted with honey-mustard and then either grilled outside or roasted in the oven), or the Sweet and Tangy Roasted Pork Tenderloin from the Jan/Feb issue.

Pork tenderloin also makes great schniztel, either the real breaded/fried kind, or CL's Jaegerschnitzel, or CL's Pecan Crusted Pork Tenderloin with Red Onion Marmalade and Roasted Sweet Potatoes was an awesome dish. I put these recipes separately, because they are not whole roast recipes. You cut the roast into chunks, and then pound them flat into cutlets. Maybe with so much tenderloin you could try several! Over 20 recipes with pork tenderloin came up in my software, so if you're looking for something more (there were some stir-fry recipes, and some other roasts), I'll be happy to look them up and post them for you. ENJOY your pork tenderloin!!! http://www.cookinglight.com/bbs/biggrin.gif

[makedah]

Grace,

Thanks for the reminder about the pecan-crusted tenderloin. That one looked really good to me. I know I can just search for recipes, but I was interested in hearing which ones people here really liked. And if I'm going to have to wolf down TWO POUNDS (I checked, it is 2 lbs!) of pork, they will definitely have to be good.

I've been reading on the web: you can refreeze red meats that still have ice crystals and have been kept at below 40 deg. for less than 2 hours.

[This message has been edited by makedah (edited 04-05-2001).]

[lanie]

Here's one I just had last night after marinading for 3 days - it is out of 'Fare for Friends' cookbook:

Marinated Chinese Pork Tenderloin

4 green onions, sliced
4 large cloves garlic, minced
2 ounces fresh ginger, grated
2 tbsps. sugar
1/4 cup dry sherry
1/2 cup soy sauce
2 tsps. Chinese Five Spice Powder
3 whole pork tenderloins
1 cup chutney or
1/2 cup hot mustard

Prepare onions, garlic and ginger by hand or one ingredient at a time in a food processor. Combine with sugar, sherry, soy sauce and 5 Spice Powder in a non-metallic container. Roll tenderloins in the marinade. Cover and refrigerate one to three days. Turn the tenderloins every 12 hours.

Preheat oven to 350. Place a large pan with 1 inch of water on the oven's bottom rack. (this water ensures tender, juicy tenderloins,) For easy clean up, line a small roasting pan with foil and arrange meat and marinade on it. Roast, uncovered, 40 - 45 minutes. Remove from oven, cool, wrap and refrigerate until firm. Can be stored in the refrigerator for up to a week or frozen for future parties, picnics, dinners or cottage weekends. The meat slices well while still slightly frozen. Slice 1/4 inch thick and arrange in overlapping rows on a platter around a bowl of chutney or hot mustard as an hors d'oeuvre. To serve as a hot entree, slice a little thicker and serve with rice, stir-fried water chestnuts and snow peas.

Serves 8 - 10 an an entree; 60 thin slices for an hors d'oeuvre

It is really good and as you can see/read - it freezes as well.

[RobinC]

I love this recipe for Apricot Glazed Pord Tenderloin from CL March 1997. I frequently substitute Peach nectar for apricot nectar. I do not have a cast iron skillet and have not had a problem making this dish in a non-stick skillet. I also like to serve this with garlic mashed potatoes.

Apricot Glazed Pork Tenderloin

1 pound pork tenderloin
1/4 cup all-purpose flour
4 teaspoons vegetable oil, divided
1/4 cup minced shallots
2 teaspoons grated peeled fresh ginger
3/4 cup apricot nectar
1/4 cup dry sherry
1 (3-inch) cinnamon stick
2 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
3/4 cup low-salt chicken broth
1/2 teaspoon lemon juice
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
1/8 teaspoon pepper

1. Trim fat from pork; cut crosswise into 1/4-inch-thick slices. Combine pork and flour in a large zip-top plastic bag. Seal and shake to coat; set aside.

2. Heat a 10-inch cast-iron skillet over medium-high heat; add 1 1/2 teaspoons vegetable oil; swirl to coat bottom of pan. Add half of pork to skillet; cook 2 minutes on each side or until done. Remove from skillet; set aside. Repeat procedure with remaining pork and 1 1/2 teaspoons vegetable oil. Let skillet cool slightly.

3. Heat skillet over medium heat. Add 1 teaspoon vegetable oil to skillet, swirling to coat. Add shallots and ginger; sauté 30 seconds. Stir in apricot nectar, sherry, and cinnamon stick, scraping skillet to loosen browned bits. Combine soy sauce and cornstarch in a small bowl; stir well. Add cornstarch mixture to skillet. Stir in broth and lemon juice. Bring to a boil; cook 1 minute, stirring constantly. Return pork to skillet; reduce heat, and simmer 3 minutes or until thoroughly heated. Stir in remaining ingredients. Discard cinnamon stick.

[catharine]

If you have a crock pot...a friend of mine uses pork tenderloin in CL's pork roast with three-mushroom ragout. I have been wanting to try it. She says it is amazing. Has anyone tried this recipe?

[heeter]

If I remember I'll post a bourbon marinade. But my favorite is a Southern Living recipe. That issue had a delicious baked PT recipe that had a cranberry glaze. If you feel like searching SLiving's website - http://www.southernliving.com/food/print/autumn_pork_p.html.

It's one of my favs.

Heather

[This message has been edited by heeter (edited 04-06-2001).]

[Pat]

This is our all-time favorite. Even my harshest critic likes this one. It is from 1999 but it also ran in the 2000 Make It Ahead Supplement. It is worth every minute it takes to carmelize those onions.
* Exported from MasterCook *

Pork Tenderloin with Dried Cherry Chutney and Caramelized-Onion Sauce

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade:
1 cup onion -- thinly sliced
1/3 cup water
3 tablespoons dry red wine
2 tablespoons olive oil
2 garlic cloves -- crushed
2 pounds pork tenderloin
Remaining Ingredients:
1/4 teaspoon black pepper
1/8 teaspoon salt
Caramelized-Onion Sauce:
1 tablespoon butter or stick margarine
3 cups onion -- thinly sliced
1 cup dry red wine
3 cups chicken broth -- fat free, less sodium
1/8 teaspoon salt
1/8 teaspoon black pepper
Dried Cherry Chutney:
4 cups dried tart cherries
3 cups sugar
1 1/2 cups red wine vinegar
1 cup Vidalia onion -- diced
1/2 cup raspberry vinegar
2 tablespoons fresh ginger -- minced peeled
1 tablespoon jalapeno pepper -- minced
2 teaspoons coriander -- ground
1 teaspoon cardamom -- ground
1 teaspoon orange rind -- grated
2 whole cloves
1 cinnamon stick -- 3-inch

Marinade: Combine first 5 ingredients in a large zip-lock bag; add pork to bag. Seal and marinade in refrigerator 8 hours. Remove pork from bag, discarding marinade. Prepare grill, or preheat oven to 425. Sprinkle pork with pepper and salt. Insert meat thermometer into thickest part of pork. Place pork on broiler pan or grill rack; bake at 425 until thermometer registers 160 or 165 (approximately l hour) until slightly pink, turning pork occasionally. Cut into 1/4-inch thick slices. Serve with Dried-Cherry Chutney and Caramelized-Onion Sauce.

Chutney: Combine all ingredients in a large saucepan, and bring to a boil. Reduce heat to medium, and cook, uncovered, until thick (about 1 hour), stirring occasionally. Discard cloves and cinnamon. Serve warm or at room temperature. Can be stored in airtight container in refrigerator for up to 2 weeks.

Caramelized-Onion Sauce: Melt butter in a large skillet over medium-high heat. Add onion; cook 5 minutes, stirring frequently. Continue cooking 15 minutes or until deep golden brown, stirring constantly. Add wine; cook 5 minutes or until liquid almost evaporates. Remove onion from pan and finely chop onion. Return onion to pan; stir in broth, salt, and pepper. Bring to a boil; cook until reduced to 2 cups (about 10 minutes).

Description:
"Pork Roast"
Source:
"Cooking Light, April, 1999, page 117 & 118"
Yield:
"3 ounces"
Ratings : 5--Very Good!! 0
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 808 Calories; 11g Fat (11.8% calories from fat); 29g Protein; 151g Carbohydrate; 7g Dietary Fiber; 74mg Cholesterol; 468mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 4 Fruit; 1 1/2 Fat; 5 1/2 Other Carbohydrates.

[ashley]

One of my favorites is the Asian Pork Tenderloin Fallom (you can find it on epicurious.com) It's probably not low-fat, but a delicious "special occasion" dish!

[adb]

I recently bought a huge package of pork tenderloing at Cosco and made the same mistake of freezing it whole. There are two tenderloins in there but getting them apart is tough. We just had a lot of pork that week.

My mother just emailed me this recipe today for a pork tenderloin.

3/4 c. lemon juice
1/2 c. soy sauce (I have yours)
6 tbls. honey
2 shallots (chopped)
2 or more garlic cloves
1 tsp. dry mustard
1/2 tsp. dried ginger
pepper
2 bay leaves

Mix all in blender except bay leaves. Add bay leaves to marinade and
marinate overnight or all day. Cook on grill 20 min. or until done.Turn
frequently.

[SusanT]

See my post seeking the grilled pork tenderloin in wiskey marinade. Easy and delicious!

[KValley]

makedah,

the following has become my new favorite pork tenderloin recipe. Don't let the title scare you- I've eliminated the prunes in subsequent versions without compromising the taste.

It's easy to make, easy on the calories, rich, and easy to double (I have a hard time finding 1lb tenderloin- it's usually 2 lb)

Pork Tenderloin with Prunes

from the January 2001 issue of Sunset Magazine

Make 4 servings

1 pork tenderloin (about 1 lb)
1/2 teaspoon salad oil
2 tablespoons Dijon Mustard
1/2 cup dry white wine
1/2 cup fat skimmed chicken broth
1/2 cup pitted prunes
1/4 cup evaporated low fat milk
1 teaspoon cornstarch
Salt and pepper

1. Trim and discard fat from tenderloin. Rinse meat and pat dry.

2. Pour oil into a 10 to 12 inch nonstick frying pan (with ovenproof handle) over high heat, tilting pan to coat bottom. WHen oil is hot, add tenderloin and turn as needed to brown on all sides , about 4 minutes total. Remove from heat and spread mustard evenly all over meat.

3. Put pan with pork in a 400 degree oven; bake until a thermometer inserted in center of thickest part of meat reaches 155 degrees, 18 to 25 minutes. Transfer tenderloin to a rimmed platter and let stand 5 minutes.

4. While pork stands, add wine, broth, and prunes to unwashed frying pan. Stirring to release browned bits, boil over high heat for 1 minute. With a slotted spoon, lift prunes from pan and arrange around pork. Mix evaporated milk and cornstarch until smooth; add to pan and stir until sauce boils. Add salt and pepper to taste. Pour into a small bowl.

5. Cut pork diagonally into 1/2 inch thick slices. Serve with sauce and salt and pepper to taste.

Per serving: 223 kcal, 18 percent from fat; 24 grams protein.

[woodsl]

We really like pork tenderloin. Two of my facorite recipes are: Pork Tenderloin wit6h Maple Pan Juices (CL March '00) and Maple Mustard Pork Tenderloin w/ Carmelized Apples (CL Jan/FEb '98)

[bluebird]

I have a recipe for port medallions. Take a pork tenderloin, cut on the diagonal in 1" slices, pound until flat, dredge in beaten egg and bread crumbs seasoned with a little salt & pepper, and quickly saute in canola or olive oil. When all pieces are have been sauted, remove from pan and saute 1/2 to a whole onion along with about 4-5 thinly sliced cloves of garlic (more if you love garlic) in the same hot oil until soft and golden. You might want to add the garlic after the onions are nearly done since garlic loves to burn. Add about 1/2 to 3/4 cup of low salt chicken broth, approximately a 1/2 tsp of thyme rubbed between your hands, and approximately 1/4 tsp of sage, bring to boil, add the sauted pork, lower the heat so that it just simmers slowly for approximately 30 minutes, depending upon how thick your tenderloin pieces are. Add more chicken broth if needed but don't add too much - you don't want it swimming. Season with more salt and pepper to taste. I've added pieces of apple to the onions as they are sauted - really delicious! Serve with rice and a vegie. Sounds like a lot to do but it's worth it.

[Mary Ann]

If you like things spicy and have access to a grill, this one's great! There are only two of us, so I always cut this in half.
* Exported from MasterCook *

Fiery Grilled Pork Tenderloin

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Favorites Grill
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup nonfat plain yogurt
3/4 teaspoon paprika
3/4 teaspoon ground cumin
2 12-ounce pork tenderloins -- well trimmed
3/4 teaspoon salt
1/2 teaspoon black pepper
5 garlic cloves -- finely chopped
1 jalapeno pepper (2 if you like things
spicy) -- finely chopped
vegetable oil spray

In a shallow dish just large enough to hold the pork, stir together yogurt, paprika and cumin.

Cut each pork tenderloin lengthwise halfway through the meat and open it up like a book. Sprinkle all sides of the pork with the salt and pepper, then sprinkle the garlic and jalapenos over the cut sides of the meat. Fold the tenderloins back into their original shape and press so that the sides adhere to each other. Place in the yogurt marinade, turning to coat completely. Cover loosely and refrigerate 1 to 3 hours, turning once or twice. Return to room temperature before cooking.

Prepare a medium-hot charcoal fire or preheat a gas grill. Spray the grill rack lightly with vegetable oil spray. Grill the pork, turning occasionally and brushing with the marinade, until the meat is browned outside and no longer pink inside, 15 to 20 minutes.

Let meat sit for 5 minutes; then slice and arrange on platter.

Source:
"AMA Family Health Cookbook Page 394"

- - - - - - - - - - - - - - - - - - -

Per serving: 153 Calories (kcal); 4g Total Fat; (24% calories from fat); 25g Protein; 3g Carbohydrate; 74mg Cholesterol; 339mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

[Perk]

I would like to make pork tenderloin for Easter. In what issue was the pecan crusted tenderloin. The other recipes sound good too. Thanks for the suggestions.

[Grace]

I made this entire recipe exactly as written, and it was wonderful. I particularly liked the sweet potatoes. I make just the sweet potato part like this all the time now. Enjoy.

CookWare(tm) from Cooking Light(r)

Pecan-Crusted Pork With Red Onion Marmalade and Roasted Sweet Potatoes

SOURCE: Cooking Light YEAR: November 2000 PAGE: 176

INGREDIENTS FOR 4 SERVINGS:
2 pounds peeled sweet potatoes, cut into 1/2-inch-thick slices
Cooking spray
1/4 cup packed brown sugar, divided
1 bacon slice, cut into 1-inch pieces
1 teaspoon vegetable oil
1 medium red onion, sliced and separated into rings (about 1-1/2 cups)
1/4 cup water
1/4 cup balsamic vinegar
1 tablespoon grated peeled fresh ginger
1 pound pork tenderloin
1/2 cup all-purpose flour, divided
1/3 cup ground pecans
1/2 teaspoon cracked black pepper
2 large egg whites, lightly beaten
1 tablespoon butter or stick margarine
4 teaspoons finely chopped pecans, toasted

INSTRUCTIONS:
A must-try: This recipe got raves in our Test Kitchens. Use a food processor
to grind the pecans.

1. Preheat oven to 400 degrees.

2. Arrange potato slices in a 13 x 9-inch baking dish coated with cooking
spray. Sprinkle with 2 tablespoons sugar; arrange bacon on top. Bake at 400
degrees for 30 minutes. Turn potatoes over; bake an additional 30 minutes or
until tender. Keep warm.

3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and 2
tablespoons sugar; cook 6 minutes or until onion is tender and lightly
browned, stirring frequently. Stir in water, vinegar, and ginger; bring to a
boil. Cook 3 minutes, and remove from heat.

4. Trim fat from pork, and cut crosswise into 8 pieces. Place each piece
between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness
using a meat mallet or rolling pin.

5. Lightly spoon flour into a dry measuring cup. Place 1/4 cup flour in a
shallow dish. Combine 1/4 cup flour, ground pecans, and pepper in a separate
shallow dish. Dredge pork in flour, shaking off excess. Dip pork in egg
whites; dredge in pecan mixture, coating both sides.

6. Melt butter in pan coated with cooking spray over medium-high heat. Arrange
pork in pan in a single layer. Cook 3 minutes on each side or until browned.
Top pork with onion mixture; sprinkle with chopped pecans. Serve with sweet
potatoes. Yield: 4 servings (serving size: 2 cutlets, 1/4 cup onion marmalade,
and 3/4 cup sweet potatoes).

NUTRITIONAL INFORMATION:
CALORIES 685 (30% from fat); FAT 23.2g (sat 5.4g, mono 11.4g, poly 4.9g);
PROTEIN 33.2g; CARB 87.3g; FIBER 9.1g; CHOL 86mg; IRON 4.5mg; SODIUM 190mg;
CALC 89mg

[aggie94]

Grace,

That's a CL recipe?? I sure hope those are some monstrous servings! 685 calories and 23.2 g of fat is a little steep for me for one meal!

[Grace]

Yes, it's a CL recipe. Don't forget though, that CL usually gives recipes for one dinner item, not a whole meal (i.e, the cutlets by themselves). When you add in the carmelized onions and the sweet potatoes, that's what brings it up to 685. The fat is still only 30% of the calories, which is still considered healthy. And don't forget that most of the fat comes from the pecans, which is good fat.

If someone eats 1800 calories a day, this is not bad for one nice meal. That still leaves well over 1000 calories for breakfast/lunch and some snacks. And it's good!!!

[aggie94]

Your explanation helps -- I hadn't noticed that the serving size included the potatoes (I only saw the pork and onions). My bad. http://www.cookinglight.com/bbs/frown.gif

(although I wouldn't count the onions as a side -- in my book, they're part of the pork!)

[Julie O]

I made the Asian Pork Tenderloin Fallom last week. It was EXCELLENT. I also enjoy the Almond-Crusted Pork Tenderloin with Cranberry-Apple Conserve that was in the Best of CL issue. Yum! (It's very troublesome to make, though, so I usually make two tenderloins.)

[sk8ingmom]

My favorite is Pork, Cashew & Green Bean Stir Fry from CL 3/99 pg. 98. You cut the pork into medallions and stir fry. The sauce with this dish is really good.

[AvrilH]

The pork tenderloin with mustard/maple glaze and maple apples is also one of my favorite treats. (ANd it is very quick in prep too!) As well, the epicurious website has several nice recipes - I just did a chinese tenderloin with garlic sauce and it too was simple and delicious.

[kbucky]

We LOVE pork tenderloin and enjoy it most on the the grill...this is our favorite recipe. It is so simple, and the basting sauce forms the most wonderful savory crispy layer on the outside...mmmmm... http://www.cookinglight.com/bbs/smile.gif Leftovers are great in sandwiches or wraps.

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.

DELICIOUS!