What is a good recipe for a pork tenderloin?

I have never made pork tenderloin before and I want to WOW my husband! What is a good recipe?

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10 Responses to “What is a good recipe for a pork tenderloin?”

  1. Kristie B said:

    Balsamic-Glazed Pork Tenderloin

    1 1/2 pounds pork tenderloin
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper
    1/4 cup balsamic vinegar
    1 tablespoon firmly packed brown sugar

    Preheat oven to 375°F.
    Rinse pork under cool running water. Trim excess fat. Season with salt and pepper.
    Heat a large skillet over medium-high heat; place pork in skillet. Sear each side to brown entire surface. Remove meat from pan; set aside on a warm plate.
    Add vinegar to skillet, stirring to scrape any cooked bits of meat from skillet. Reduce heat to medium; stir in brown sugar; mix well to make a glaze. Return tenderloin to skillet; spoon glaze over meat.
    Place pork in a small roasting pan. Roast for 20 minutes. Remove pork from oven; allow to rest for 5 minutes before slicing. Drizzle any pan juices over top.
    Makes 4 servings.

  2. M ♥ C said:

    tropical stuffed tenderloin
    2 pounds pork tenderloin
    Salt
    Freshly cracked black pepper
    Salsa:
    2 cups medium diced mango
    2 to 3 cups medium diced pineapple
    3/4 cup finely grated fresh coconut (save the milk)
    1/2 cup torn cilantro leaves
    1/2 cup minced red onions
    3 cloves minced garlic
    1/4 cup minced chives
    2 tablespoons honey
    Coconut milk, as needed

    Preheat a grill to 375 degrees F.
    Fan out the loin by slicing it down the middle but not all the way through. Do the same to each side of the loin. Place the fanned loin in between 2 pieces of plastic wrap and pound until it is about 3/8-inch thick. Season with salt and fresh cracked black pepper.

    Place mango, pineapple, fresh coconut, cilantro, red onions, garlic, chives, and honey in a large bowl and fold together. Season, to taste, and loosen with fresh coconut milk if too thick. Lay out your pounded pork loin, spread on salsa, roll, and bind it together with some butchers string. Grill on high heat to achieve a golden brown color for about 6 to 9 minutes.

    To finish, lower the heat to 300 degrees F for 30 minutes or until an internal temperature of 165 to 170 degrees F is reached.

  3. bmwsbabe23 said:

    I like to cut mine up in medallions and coat it with salt, pepper, garlic, and flour and pan fry it in just alittle bit of olive oil. then I make a gravy over it and serve it with rice or mashed potatoes. If you want to just cook it whole, you can do it in the crock pot just like a pot roast, or you can bake it in the oven on low wrapped in aluminum foil. Sit it up on a rack in the pan with a little bit of water under it and put onions, garlic, and potatoes in with it. season everything real good. I again just use salt, pepper, and garlic salt. let it cook for about 2 hours-or however many minutes per pound the package says depends on the size of the tenderloin. If you cook it slow enough it just falls apart.

  4. ~Bow Chika Wow Wow~ said:

    Souvlaki —

    INGREDIENTS
    1 lemon, juiced
    1/4 cup olive oil
    1/4 cup soy sauce
    1 teaspoon dried oregano
    3 cloves garlic, crushed
    4 pounds pork tenderloin, cut into 1 inch cubes
    2 medium yellow onions, cut into 1 inch pieces
    2 green bell peppers, cut into 1 inch pieces
    skewers

    DIRECTIONS
    In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
    Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
    Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

    Teriyaki Pork Tenderloin —

    INGREDIENTS
    5 tablespoons low-sodium soy sauce
    2 tablespoons olive oil
    2 garlic cloves, minced
    2 teaspoons brown sugar
    1 teaspoon ground ginger
    1 teaspoon coarsely ground pepper
    2 (1 pound) pork tenderloins

    DIRECTIONS
    In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
    Drain and discard marinade. Place the tenderloins in an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 25-35 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with pan drippings.

    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

    Indonesian Pork Tenderloin —

    INGREDIENTS
    3 tablespoons lime juice
    3 tablespoons reduced-sodium soy sauce
    3 tablespoons stir-fry sauce
    3/4 teaspoon ground ginger
    1 teaspoon crushed red pepper flakes
    3 garlic cloves, minced
    1 (1 pound) pork tenderloin

    DIRECTIONS
    In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
    Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a meat thermometer reads 160 degrees F and juices run clear, basting occasionally with reserved marinade.

    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

    Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

    INGREDIENTS
    2 (1 pound) pork tenderloins, trimmed

    Spice Rub:
    1 tablespoon chili powder
    1 tablespoon garlic powder
    1/2 tablespoon sugar
    1 teaspoon salt
    1/2 teaspoon ground black pepper

    Glaze:
    1 1/2 cups apricot preserves
    1/2 cup barbecue sauce
    1 teaspoon grated ginger
    1/2 teaspoon garlic powder
    1/2 teaspoon hot sauce
    1 tablespoon chopped cilantro
    1 lime, juiced

    DIRECTIONS
    Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
    Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
    Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.
    When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.

    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

    Maple-Garlic Marinated Pork Tenderloin —

    INGREDIENTS
    2 tablespoons Dijon mustard
    1 teaspoon sesame oil
    3 cloves garlic, minced
    fresh ground black pepper to taste
    1 cup maple syrup
    1 1/2 pounds pork tenderloin

    DIRECTIONS
    Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
    Preheat grill for medium-low heat.
    Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.
    Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.

  5. mrp said:

    This is one of my favorites.

    Cranberry-Orange Glazed Pork Tenderloin: A spicy yet sweet variation pork tenderloin. Prepare cranberry basting sauce up to eight hours ahead, and chill.

    Prep Time: 30 min
    Cook Time: 40 min
    Ready In: 1 hour, 10 min
    Servings: 6

    Ingredients

    1 (16-ounce) can whole-berry cranberry sauce
    1 teaspoon grated orange rind
    2/3 cup fresh orange juice
    2 teaspoons balsamic vinegar
    1/8 teaspoon salt
    1/2 teaspoon pepper
    1/4 teaspoon ground allspice
    1/8 teaspoon ground cinnamon
    1/8 teaspoon ground cloves
    1 1/2 pounds pork tenderloins, trimmed
    Garnishes: fresh rosemary sprigs, whole cranberries

    Directions

    Bring first 9 ingredients to a boil in a large saucepan. Reduce heat, and simmer mixture, stirring occasionally, for 20 minutes.
    Place pork in a lightly greased, shallow roasting pan.

    Bake at 425° for 40 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting
    occasionally with half of cranberry mixture.

    Slice pork, and serve with remaining cranberry mixture. Garnish, if desired.

    **Another tip: If you want so search a lot fo good recipes (which include ratings) try http://www.allrecipes.com and search for “pork tenderloin”. I always get a lot of good results this way.

  6. Ava . said:

    Ingredients:
    1 1/2 to 2 1/2 pounds pork tenderloins
    Salt and pepper
    2 tablespoons flour
    Olive oil
    6 to 8 ounces sliced or diced mushrooms
    4 green onions, sliced
    ***Glaze***
    2 tablespoons olive oil
    1/3 cup balsamic vinegar
    1/4 cup maple syrup
    2 large cloves garlic
    1 tablespoon rosemary
    Preparation:
    Heat oven to 350°.
    Slice pork tenderloins crosswise into 1-inch rounds. Lightly sprinkle both sides of the medallions with salt and pepper; press both sides into the flour.

    Put enough olive oil in a large nonstick skillet to coat the bottom of the pan; heat over medium heat. Add the pork medallions and brown for about 2 minutes on each side. Remove the medallions to a plate. Add the mushrooms and green onions to the pan. Cook until mushrooms are just tender.

    Meanwhile, combine the glaze ingredients. Put the pork tenderloin back in the skillet and pour glaze over all; stir to coat all pieces of pork. Transfer to the oven and bake for 20 to 25 minutes, stirring once. (If the skillet is not ovenproof, transfer everything to a baking pan.)
    Serve pork with glaze.
    Serves 4 to 6.

  7. starlina7up said:

    Marmalade Pork Tenderloin

    INGREDIENTS

    * 2 (1 pound) pork tenderloins
    * 3/4 teaspoon salt, divided
    * 1/4 teaspoon pepper
    * 3/4 cup orange marmalade
    * 1 tablespoon water
    * 1 1/2 teaspoons ground ginger

    DIRECTIONS

    1. Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan. Bake, uncovered, at 425 degrees F for 15 minutes. Combine marmalade, water, ginger and remaining salt; spoon over pork. Bake 10-15 minutes longer or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.

  8. bob b said:

    best answer you’ll get

    Balsamic-Glazed Pork Tenderloin

    1 1/2 pounds pork tenderloin
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper
    1/4 cup balsamic vinegar
    1 tablespoon firmly packed brown sugar

    Preheat oven to 375°F.
    Rinse pork under cool running water. Trim excess fat. Season with salt and pepper.
    Heat a large skillet over medium-high heat; place pork in skillet. Sear each side to brown entire surface. Remove meat from pan; set aside on a warm plate.
    Add vinegar to skillet, stirring to scrape any cooked bits of meat from skillet. Reduce heat to medium; stir in brown sugar; mix well to make a glaze. Return tenderloin to skillet; spoon glaze over meat.
    Place pork in a small roasting pan. Roast for 20 minutes. Remove pork from oven; allow to rest for 5 minutes before slicing. Drizzle any pan juices over top.
    Makes 4 servings.

  9. oolahey said:

    2 tbsp. olive oil, divided
    1 pork tenderloin (about 1 lb.)
    ½ tsp. each coarse kosher salt and freshly ground black pepper
    1 small red onion, diced
    2 cloves garlic, mined
    ½ cup reduced-sodium chicken broth
    ½ cup whole-berry cranberry sauce
    2 tsp. mined fresh rosemary
    1 tbsp. balsamic vinegar

    Preheat oven to 350 degree. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Season with pork with salt and pepper; brown light all over, about 5 minutes.

    Transfer pork to a foil-lined 9- by 13- in. baking pan. Add remaining 1 tbsp. oil to frying pan, reduce heat to medium, and add onion. Cook, stirring, until softened, 3 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2 minutes.

    Pour hot cranberry sauce over pork and bake, uncovered, until an instant-read thermometer inserted into meat registers 160 degree, about 20 minutes. Let pork rest 10 minutes, then slice and serve with sauce.

  10. Candi L said:

    All of the suggestions so far seem too complicated for me. I LOVE to cook. I love to use the McCormick packaged seasoning Garden Herb. It adds so much flavor all from one package!!!!!!




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