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Pork tenderloin recipes - 135 recipes

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Preheat grill to med-high heat

  • For the Pork:
  • 2 T. chili powder
  • 1 tsp. each of kosher salt, black pepper & garlic powder
  • 1/2 tsp. thyme
  • 1/4 tsp. cayenne pepper
  • 2 T. veg oil
  • 1 pork tenderloin, trimmed (about 1-1/2 lbs)
  • For the chow-chow:
  • 1/2 cup prepared yellow mustard
  • 1/4 cup chopped onion
  • 3 T. honey
  • 2 T. sweet pickle relish
  • 2 T. cider vinegar
  • 2 tsp. worcestershire sauce
  • kosher salt to taste
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Preheat oven to 375°F and line a baking pan with aluminum foil

  • 2 pork tenderloins, about 2 to 2-1/4 pounds
  • Salt and pepper
  • 1 shallot
  • 2 cloves garlic
  • 1 cup sun-dried tomatoes (julienne cut in pouch)
  • 2 teaspoons Dijon-style mustard
  • 1 tablespoon olive oil, plus more if needed
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Preheat oven to 425

  • Sauce:
  • 3 pork tenderloins
  • 1 tsp each salt and pepper
  • 1 Tbsp oil
  • 1 Tbsp butter
  • ¼ cup chopped green onions
  • 2 cups sliced mushrooms (I used Portabello mushrooms)
  • ¼ cup dry sherry
  • 1 Tbsp soy sauce
  • ¼ cup beef stock
  • 1 ½ cups whipping cream
  • 1 tsp dried thyme
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In a large skillet, heat butter with oil over med heat, cook mushrooms & onions for 8 minutes or until liquid Add a...

  • Stuffing:
  • 3 boneless pork tenderloins
  • 1\4 cup dijon mustard ( I use honey mustard)
  • 1 apple ( unpeeled) thinly sliced
  • 1\4 tsp each salt and pepper
  • 6 thyme sprigs fresh or dried
  • 2 tbsp butter & oil
  • 4 cups of mushrooms finely chopped
  • 3\4 cup onions or shallots, finely chopped
  • 1 apple ( unpeeled) finely chopped
  • 1 carrots, finely chopped
  • 2 cups bread crumbs,
  • 1\3 cup fresh parsley, chopped or less if dried
  • 1 tbsp fresh thyme or 1\2 tsp dried
  • 1\4 tsp dried sage
  • 1\4 each salt and pepper
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To prepare brine, place 2 teaspoons tea leaves on a double layer of cheesecloth

  • * Brine:
  • 2 * 2 teaspoons black tea leaves (such as Darjeeling or Assam)
  • 3 * 3 cups unsweetened apple juice
  • 3 * 3 tablespoons kosher salt
  • 3 * 3 tablespoons brown sugar
  • 1/2 * 1/2 teaspoon black peppercorns, crushed
  • 6 * 6 whole cloves
  • 1 * 1 bay leaf
  • 3 * 3 cups cold water
  • 2 * 2 (1-pound) pork tenderloins, trimmed
  • *
  • Chutney:
  • 2 * 2 cups unsweetened apple juice
  • 2 * 2 teaspoons black tea leaves (such as Darjeeling or Assam)
  • 1 * 1 teaspoon butter
  • 1 * 1 teaspoon olive oil
  • 1 1/2 * 1 1/2 cups diced onion
  • 4 * 4 cups diced peeled Rome apple (about 3 large)
  • 1/2 * 1/2 cup golden raisins
  • 2 * 2 tablespoons brown sugar
  • 1 * 1 tablespoon cider vinegar
  • 1 * 1 teaspoon minced peeled fresh ginger
  • 1/2 * 1/2 teaspoon kosher salt
  • 1/4 * 1/4 teaspoon coarsely ground black pepper
  • 1/8 * 1/8 teaspoon ground cardamom
  • 1/8 * 1/8 teaspoon ground cinnamon
  • * Dash of ground cloves
  • *
  • Remaining ingredients:
  • 1 * 1 teaspoon olive oil
  • 1/2 * 1/2 teaspoon white peppercorns, crushed
  • 1/2 * 1/2 teaspoon black peppercorns, crushed
  • * Cooking spray
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1) Preheat oven to 400 2) Stir together spices 3) Heat oil in medium saute pan over HIGH Heat 4) season pork with s...

  • Rub:
  • 3 Tbsp Ancho Chile Powder
  • 2 Tbsp Light Brown Sugar
  • 1 Tbsp Spanish Chile Powder
  • 2 Tsp Chile de Arbol Powder
  • 2 Tsp Cinnamon
  • 2 Tsp All Spice
  • Salt
  • Pork:
  • 2 Tbsp Olive Oil
  • 2 Lb Pork Tenderloin
  • Sauces:
  • Mesa Grill Bourbon Ancho Sauce
  • Mesa Grill Smoked Red Pepper Sauce
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Serving: 1/4 recipe | Calories: 297kcal | Carbohydrates: 21g | Protein: 34g | Fat: 9g | Saturated Fat: 2g | Cholest

  • 1 pound pork tenderloin
  • salt and pepper
  • 2 teaspoons olive oil
  • ½ cup water
  • ¼ cup low sodium soy sauce
  • ¼ cup honey
  • 3 cloves garlic minced
  • 1 ½ teaspoons minced fresh ginger
  • 2 teaspoons cornstarch
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In a large fry pan, melt butter

  • 1 tbsp. butter
  • 1 tbsp. vegetable oil
  • 2 cups sliced mushrooms
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 1 red pepper, chopped
  • 1 tsp. dried oregano
  • 1 lb. pork tenderloin
  • 2 tbsp. all-purpose flour
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 cups milk
  • 3 cups penne pasta
  • 1 can 14 oz. tomato sauce
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Calories 490kcal, Fat 29

  • 20 • oz pork tenderloin
  • 2 Mediterranean pitas
  • 2 romaine hearts
  • 3 oz pepperoncini
  • ½ lb roasted red peppers
  • garlic (use 1 large clove)
  • kosher salt
  • ground pepper
  • olive oil
  • red wine vinegar (or apple cider vinegar)
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For Potatoes Peel 1" strip around center of potato, toss in ziploc bag with other ingredients

  • For Potatoes
  • 2 lbs. new potatoes
  • 1/4 c melted butter
  • 2 T horseradish
  • 1/2 t salt
  • 1/2 t pepper
  • For Pork
  • 1-1/2 lb. pork tenderloin
  • 1/2 c fine bread crumbs
  • 1/3 c chopped fresh basil
  • 3 T olive oil
  • Pepper to taste
  • 3 T chopped fresh thyme (much less if dried)
  • 2 T chopped fresh parsley (much less if dried)
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Mix all marinade ingredients together in a plastic bag and let sit at least 6 hours

  • 1/2 cup peanut oil
  • 1/3 cup soy sauce
  • 1/4 cup red wine vinegar
  • 3 tbsp. lemon juice
  • 1 garlic clove crushed
  • 1 tbsp. chopped parsley
  • 1 tbsp. dry mustard
  • salt and pepper
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1. Preheat oven to 425. Line a baking pan with foil

  • 2 tsp. dried herbs (oregano, basil, rosemary)
  • 1/2 tsp. chili powder
  • 2 cloves garlic, minced
  • 1- 1 1/2 lb pork tenderloin
  • asparagus
  • carrot
  • snap peas
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