favorite pork tenderloin

This is my current favorite, and very easy. It's from Martha Stewart Living, and goes especially well with the spinach and walnut salad that was with it in the magazine.
Let them mix on the plate -- the walnuts and spinach and mustard sauce mingle beautifully.

Pork Tenderloin with Mustard-Wine Sauce

1/2 cup dry white wine
1/2 cup water
2 tablespoons Dijon mustard
1 pork tenderloin (about 1 pound)
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil

Preheat oven to 450 degrees. Whisk together wine, water, and mustard. Season pork on all sides with salt and pepper.
Heat a 12-inch ovenproof saute pan over medium-high heat; add oil. Sear pork until browned on all sides, about 6 minutes total. Remove from heat. Carefully add mustard-wine mixture. Transfer pan to oven.
Roast pork, spooning sauce over meat about halfway through, until an instant-read thermometer inserted into thickest part of meat registers 145 degrees, about 15 minutes. Let pork rest for 10 minutes before slicing. Drizzle with sauce.

Baby Spinach with Warm Olive Oil and Walnuts

2 ounces walnuts (about 3/4 cup)
1/3 cup extra-virgin olive oil
6 ounces baby spinach, washed well (about 6 cups packed)
2 tablespoons white-wine vinegar
Coarse salt and freshly ground pepper

Combine walnuts and oil in a small saucepan over medium- low heat. Cook, stirring occasionally, until walnuts are toasted, about 15 minutes.
Toss spinach with vinegar, and season with salt and pepper. Top with walnuts, and drizzle with warm olive oil.

The Chipotle Crusted pork Tenderloin has become one of our our favorite recipes.

Chipotle Crusted Pork Tenderloin
By: KRAMNODROG
"Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams."

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 3 tablespoons chipotle chile powder
* 1 1/2 teaspoons salt
* 4 tablespoons brown sugar
* 2 (3/4 pound) pork tenderloins

Directions

1. Preheat grill for medium-high heat.
2. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
   *********************

Another - perfect for fall- recipe from the back of box of Uncle Ben's rice

nonstick cooking spray

1 package UNCLE BENâÂÂSî Long Grain & Wild Rice Fast Cook Recipe

1/4 cup maple syrup

3/4 lb. pork tenderloin cut into four pieces

1 green apple diced

2 Tbsp. walnuts chopped

INSTRUCTIONS
1. Prepare rice according to package directions.
2. Bake or grill pork tenderloin.
3. In a small saucepan, spray nonstick pan cooking spray and add diced apple. Cook over medium heat for 10 minutes. Add walnuts and maple syrup, and continue to cook for 3 to 4 minutes. Remove from heat and let stand until pork is done. Coat pork with mixture and serve with rice.
***********

Here is a link that might be useful: Chipotle Pork Tenderloin

c-christine--oh yum - I am going to try your recipes.
I have 2 Pork Loins sitting in the frig right now.
Thank you!

Pork tenderloin is one of my favourite meats. So versatile.

Generally I slice it, pound it and pan fry with a sauce. Sometimes breaded sometimes not. I have several recipes that involve cream sauce, lemon and caper sauce, dijon sauce, sweet and sour sauce, mushroom and wine sauce, sour cream and paprika...all good.

Also love it on the grill. Stuffed pork tenderloin is a favourite but I also love it marinated in soy sauce, honey and garlic and then grilled whole on the BBQ.

I have too many recipes to post but if you want hubby to do it then I would go with a marinated whole tenderloin grilled and then sliced to serve.

If any of the other recipes float your boat I'll gladly post them.

Oh and then there is breaded pork tenderloin, grilled peppers, onions and marinara sauce on a bun!

You're welcome, Magothyrivergirl. I'm going to try yours too, adjusted for my heat-wimpiness.

Pork Tenderloin is so versatile. I prepare it a number of ways.

Breaded with or

without a mushroom sauce.

Grilled, rubbed with garlic, black pepper and rosemary or other favourite herbs.

Roasted and served with a mustard sauce.

Stuffed either with regular bread/sage stuffing or like this one with spinach and cheese.

Wrapped in Puff Pastry for Pork Wellingtons.

And also in Pork Souvlaki.

Here is a link that might be useful: Pork Wellingtons

This is one of our favorites. And I miss Weed, she was so much fun!

Alexa

Pork Tenderloin with Dijon Cream (weed on the CF)
Serves: 2
Prep time: 15 min
Cook time: 15 min or less
1# pork tenderloin, cut into 2" slices
Seasoned flour
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard (or more to taste)
salt and pepper to taste
Preheat oven to low, about 170 degrees.
Lightly pound pork medallions to 1" thick.
Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.
Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)
Add the remaining 1 tablespoon butter to pan.
Add white part of onion, saute for 1 minute.
Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons.
Add cream, simmer 2 - 3 minutes until thickened.*
Stir in Dijon, add salt and pepper to taste.
Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion.
*If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup.

Wow these are all great ideas! I'm going to show them to dh and let him pick... but I see a lot of keepers so keep them coming cuz they're going in my file :-) if this turns out to be a success we might be doing a lot more pork tenderloin.

(And calliloo... I miss weed, too. Thanks for posting her recipe)

This is fast and easy, and people think you worked hard. I'd made it a few times, and then upped the garlic for a Gilroy garlic recipe contest....even better.

Pork Medallions with Garlic Cream Pan Sauce

2 pork tenderloins
Salt and freshly ground pepper
12 large cloves garlic -- thinly sliced
1/2 cup white wine
1/2 cup heavy cream
1 tbsp. fresh rosemary, chopped -- or 1/2 teaspoon rosemary, crushed

Slice tenderloins into thin medallions and flatten with palm of hand. Sprinkle with salt and pepper and fry in a little oil. Place on oven safe plate and keep warm.

Saute garlic in pan until lightly toasted. With burner on med. high, add wine and rosemary and cook down to half. Add cream and cook until thickened. Pour over pork medallions.

Weed's recipe that Alexa shared is really good.

This one from Canarybird is excellent as well. However, I would cook as Sharon's note directs. I grilled it once and the sauce chars very quickly.

Pork Tenderloin With Bourbon Sauce

INGREDIENTS:
* 1/4 cup Kentucky Bourbon
* 1/4 cup light soy sauce
* 1/4 cup packed brown sugar
* 2 large cloves garlic, chopped
* 1/4 cup Dijon mustard
* 1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
* 2 teaspoons Worcestershire sauce
* 1/4 cup vegetable oil
* dash hot sauce
* 2 pork tenderloins, about 1 1/2 to 2 pounds

PREPARATION:
In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165� internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.
Serves 6.

Source: Diana Rattray,Your Guide to Southern U.S. Cuisine.
Type of Prep : Broil, Grill
Cuisine : Southern, U.S. Regional

Sharon�s Notes: When I made this I did only one tenderloin for the two of us, cutting it in half. We don't get light soy sauce here so I used the regular. Also we don't have a grill so I cooked it in a low casserole dish on the top rack of my toaster oven, 30 minutes at 200C (about 400F), turning once and basting twice. I had only one hour time to marinate but the flavour was perfect !

Here is another that we like a lot.

Maple-Chili Glazed Pork Medallions

1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground chipotle pepper
1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
2 teaspoons canola oil
1/4 cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar

1. Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.

2. Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.

Linda

Another vote for Weed's recipe. Been using that one for years now!

If you want something a bit diet friendly I made this for the family one Christmas and everyone loved it. The only thing I did differently was to add some port to the balsamic reduction.

Here is a link that might be useful: Pork Loin stuffed with Fuji Apples

Another great site ~ info on cooking Pork Tenderloins.

We eat pork often - I will be trying many of your recipes.

Thank you!

Here is a link that might be useful: Cooking Pork Tenderloin

Another who loves Weed's recipe. Also love this one from Stacy another person I miss very much. I'm also posting an Oriental style recipe we really like.

Pork Medallions With Olive Caper Sauce (Stacy)

1 pound pork tenderloin -- trimmed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil -- divided
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup coarsely pitted chopped kalamata olives
2 tablespoon capers
2 tablespoon fresh flat leaf parsley, chopped

Cut pork crosswise into 8 pieces. Place each pork piece between 2
sheets of heavy-duty plastic wrap, and pound to � inch thickness using
a meat mallet or rolling pin. Sprinkle both sides of pork with salt and
pepper.
Lightly spoon flour into a dry measuring cup; level with a knife. Place
flour in a shallow bowl. Dredge pork in flour, turning to coat; shake
off excess flour.
Heat 1 � tsp olive oil in a nonstick skillet over med-high heat. Add
half of pork, and cook for 2 min on each side or until pork is done.
Remove pork from pan and keep warm. Repeat procedure with remaining
olive oil and pork.
Return pork to pan. Add wine and broth, bring to a boil. Stir in olives
and capers; cook 4 min. Sprinkle with parsley.
4 servings (2 pork medallions and 2 tbsp sauce each)

Sweet and Sour Pork

1/2 cup salad oil
1 clove garlic
2 green peppers, quartered
1 1/2 to 2 lbs pork tenderloin, cubed
2 eggs
3 TBSP flour
1 tsp salt
pinch pepper
1 cup chicken broth
1 can pineapple chunks, drained
1 TBSP corn starch
3 tsp soya sauce
1/2 cup sugar
1/2 cup white vinegar
1 TBSP molasses

Parboil peppers for 5 minutes. Saute garlic in oil. In separate bowl, beat flour, eggs and seasonings. Dip the pork in the mixture and brown in the oil. Pour off excess oil add broth, pineapple and peppers. Cover and simmer 20 minutes. Blend remaining ingredients. Add to pork. Stir until thick.

I'm going to save this thread. I have pork tenderloin to cook for tonight and I'm having a hard time deciding which recipe to make. They all sound delicious.

Nancy

Nancy, here is another one to confuse you! Excellent with buttered, poppy seed egg noodles or spaetzel. Unfortunately I didn't record the source.

Pork Medallions With Paprika

2 pork tenderloins sliced 1/4 thick
sea salt and fresh black peppercorns
flour for dredging
2 Tbl olive oil
1 large clove garlic thinly sliced
1/3 Cup dry sherry
1/2 Cup chicken stock
1 Tsp sweet paprika
2 Tbl sour cream
chopped fresh flat leaf parsley

Dredge pork slices in flour and season with s/p. Heat oil in large skillet on med high. Fry the pork slices cooking 3 to 4 pieces at a time depending on size of pan. Fry for about 2 min per side until just golden and still slightly pink in the center. Remove the pork from the pan and transfer to plate and tent with foil. Repeat until all pork is cooked adding more oil to pan if needed.
Using the same skillet cook the garlic over med heat for 1 min or until golden. Add the sherry, paprika and stock. Reduce for 3-4 min to develop the flavor and reduce by half. Remove from heat and whisk in the sour cream. Return pork to skillet and cook on low for about 1 min or until meat is cooked through. Sprinkle with chopped parsley and serve.

I double the sauce so I have extra to pour over the noodles.

Guess I'll have to stock up when they put pork tenderloins on sale....

Thanks Sharon, this latest recipe sounds like a takeoff on Pork Paprikash...something else I love and haven't made in a long time.

Nancy

After a trip to a Cuban restaurant last year I came up with the following recipe.

Cuban Pork Tenderloin

1 Pork Tenderloin
2 Tbsp Cuban Spice Rub (see below)
1 Tbsp oil

Preheat oven to 425 deg F
Trim fat and silver membrane from tenderloin, and pat dry with paper towel.
Rub spice mixture evenly all over the tenderloin.
Preheat oil in large pan over high heat.
Lightly sear tenderloin on all sides.
Remove tenderloin from pan, place in baking pan, place in oven for 15 minutes.

When tenderloin reaches 140 deg F remove it from oven and let it rest for 5-10 minutes, during which time the temperature should rise to 145 to 150 deg F.

Cuban Spice Rub:
1 paprika
2 ground red pepper
2 cumin
3 onion powder
3 garlic powder
2 black pepper
1 oregano (dried)
1 basil (dried)
2 parsley (dried)

Combine all the above spices and mix well.

I also commonly make a sauce to serve with the tenderloin as follow:

Ingredients:
1 jar Polaner All-Fruit Apricot preserves
4 oz apple sauce
1/2 cup medium-dry Madeira
1 medium onion chopped
2 tbsp butter

Cook onions in butter until they are translucent, then add the Madiera, the apricot preserves, and the apple sauce and heat it until it is thoroughly bubbling.

For our annual Halloween party, we put the pork tenderloins on a large platter, slather them with the sauce, arrange chicken wings at the end of each one to act as fingers and called the dish: "Deep fried zombie arms"

The link below I've posted already a couple of times. Really tasty and light.

Another way I love to eat it is cut into slices, battered thin, then make "sandwiches" with some home-made pesto and pan-fry.

Here is a link that might be useful: link

LOL, Bob!

Well, DH Grilled up Chase's simple marinated pork tenderloin - using soy, honey, and garlic marinade. I loved it! tender, tasty...

Unfortunately, DH did not. I learned last night that he doesn't "like pork like this. It always has that aftertaste I don't like." I'm SO disappointed.

I'm going to try some other techniques... maybe off the grill he might like it better.

But I really don't know what aftertaste he's talking about. Do any of you? He likes pork chops on the grill, why not pork tenderloin??

"---But I really don't know what aftertaste he's talking about. Do any of you? He likes pork chops on the grill, why not pork tenderloin?? ---"

I don't know if this works. Give it a try.

Artichoke leaves a ligering pleasant aftertaste. If you add artichoke to the recipes, may be that would make it very nice.

Don't tell me he hates artichokes. :-)

dcarch

This one is easy, very fast and delicious. Stir fry thinly sliced pork tenderloin in a bit of butter and EVO. When almost cooked through stir in 2 or more heaping tablespoons of hot pepper jelly. (Depends on your taste. Experiment.) Quickly mix gently until jelly melts and coats the meat. Serve at once. Good with rice.

About the after taste - the only thing I can think of is that the tenderloin was "enhanced" with a solution. I was looking for a pork roast the other day (I rarely buy pork) and all the pork roasts and tenderloins at one store were Hormel which had a solution of salt and other things. I ended up going to another store which has natural meats. Maybe he can taste that solution.

I like it lots of ways, but nothing beats Weed's Pork Tenderloin!

dc... he doesn't like artichokes.

He's a guy who grew up in the clean your plate club, and he will eat anything, but I'm not particularly fond of serving him (or having him prepare) food he doesn't care for.

Toothpaste leaves a good taste in yout mouth too but I don't think I would like it with pork!

A couple of years back I made a pork tenderloin that got raves.
Kinda of forgot about it until this thread... I browned the tenderloin in a bit of olive oil in one of those Le Cruset oval bakers. Removed the meat to a platter and added some more olive oil....very little and a sliced sweet onion, a couple of apples peeled cored and sliced, a few needles of rosemary....tossed it around in the olive oil until they got some color, then added some dry white wine, scraped up the browned bits, cooked a few minutes and added the meat back to the pan, spooned the apples and onions over the meat, covered in foil and put it into a 350 oven for about 30 minutes until it tested cooked.
Removed the meat to a platter and thickened the pah juices with a slurry of cornstarch and a bit of apple cider....which was in the refrig....broth or more wine would work.
Linda C

Can't wait to try a few of the recipes posted to this thread.

Here is a link to another Pork Tenderloin thread from 2008.

A few additional recipes including this one for Pork with Thyme and Mushroom sauce. It sounds good right up until the Red Pepper Jelly. I'd definitely omit that ingredient. I can't imagine Red Pepper Jelly in a cream and mushroom sauce.

Medallions of Pork With Thyme Mushroom Cream Sauce

1 pork tenderloin (about 1 1/2 lbs), sliced into 1/2 inch-thick medallions
1 tablespoon unsalted butter
1 tablespoon olive oil
16 ounces mushrooms, sliced (shitake, oyster, button, etc.)
2 teaspoons fresh thyme
Kosher salt and fresh ground pepper to taste
(1-2 T extra butter for sauteing mushrooms, (if needed)
3/4 cup heavy cream
1-2 teaspoons hot pepper jelly

HEAT 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the pork medallions for 3 minutes on each side, until lightly browned. Transfer to a serving plate and place in the oven to keep warm.

REDUCE heat to medium. Add mushrooms, thyme, salt & pepper and cook until mushrooms have softened, about 3-5 minutes. Add a little extra butter if necessary to prevent the mushrooms from sticking.

STIR in cream & hot pepper jelly. Heat at a low boil until reduced and thickened, about 7-10 minutes. Plate the pork and spoon the sauce over the top.

My favorite is still the good old Cooking Light apple cider brined pork loin recipe. Maybe the brining would help with the aftertaste? I can't help you on that, I never noticed that pork had an aftertaste, although fatty cuts of beef do, it's that "tallow" taste and the grease slick it leaves on the inside of your mouth. Pork is pretty lean anymore, though, so I don't think that's it...

Anyway, compliments of Cooking Light:

APPLE CIDER BRINED PORK ROAST

3 cups apple cider
3 cups water
1 bay leaf
1/4 cup salt
1 tbls black peppercorns
1 tbls coriander seeds
1 2 lb. Pork loin, trimmed
2 cups cider
1 1/2 tsp chopped fresh rosemary
1 1/2 tsp chopped fresh sage
1/8 tsp freshly ground black pepper

Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight.

Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to ü cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing.

Serves 8

200 calories per 4 oz. Serving, 6 grams fat

Annie

I used to have a delicious pork loin recipe made with a sour cream dill sauce. Would anyone have something similar? I remember making medallions out of the pork loin and cooking them up. I have lost this recipe, it actually came on one of those recipe cards from the meat section at the grocer.

Thank you!

Another vote for Weed's recipe. So good.

But the one that I make over and over and over again is the Paprika recipe posted above. I printed that out and it says Shelley at the bottom. She also posted a rice recipe to go with it that I have yet to try, but looks great. Make sure to double the sauce on the pork recipe.

I kinda do a Pork Tender the same as,
Bob_cville . Only, I call it Italian PorK Tenderloin

Mainly because I'm Italian.

No Fancy Ingredients. I like to taste the meat.

I rub on all the Spices, brown in my Waterless cooker,

Then in the oven,with some Veggies, little water and a lid,

until temp comes up to 145 Degrees.

LOU