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Pork tenderloin recipes - 135 recipes

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Instructions Combine all ingredients for the marinade and whisk well

  • 2 1.5 pound pork tenderloins silverskin and excess fat removed
  • Marinade
  • 1/4 cup whole grain mustard
  • 1/3 cup apple cider vinegar
  • 1/4 cup honey
  • 2 cloves garlic minced
  • 1/4 cup shallot minced
  • 1/2 cup brown sugar
  • 12 oz beer darker for stronger flavor
  • Glaze
  • 2 Tablespoons butter
  • 2 Tablespoons flour
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INSTRUCTIONS Preheat oven to 350F with rack on lower middle position

  • cup extra virgin olive oil
  • 6 TB high quality balsamic vinegar
  • 2 heaping TB pure honey
  • 1 whole head garlic, peeled and minced
  • 1/2 cup onion, minced
  • 1/4 cup fresh rosemary leaves, minced
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 lbs baby potatoes, cut into 1/2 inch small pieces
  • 1 lb carrots, peeled and cut into 1/2 inch small pieces
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Cut tenderloin into eight pieces; flatten each piece to 1-in

  • 1 pork tenderloin (1 pound)
  • 1/8 teaspoon cayenne pepper, optional
  • 2 teaspoons butter
  • 1/4 cup seedless raspberry preserves
  • 2 teaspoons red wine vinegar
  • 1 tablespoon ketchup
  • 1/2 teaspoon soy sauce
  • 1/8 to 1/4 teaspoon prepared horseradish
  • 1 garlic clove, minced
  • Fresh raspberries, optional
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Preheat oven to 325 deg. With a whisk, mix all spices in a large bowl

  • 1 C dark brown sugar, packed
  • 1/4 C smoky paprika
  • 1/4 C fine sea salt
  • 2 Tbsp fresh cracked peppercorns
  • 1 Tbsp cayenne pepper
  • 1 Tbsp dry mustard
  • 2 Tbsp garlic powder
  • 2 whole pork tenderloins
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I used jar relish from Cherry Republic

  • ¼ cup Vegetable Oil or Canola Oil, plus extra oil for brushing grate
  • 4 large cloves Garlic, thinly sliced crosswise
  • ½ teaspoon Ground Cumin
  • ¼ cup Fresh Lime Juice
  • ¼ cup Fresh Orange Juice
  • 1 teaspoon Coarse Salt, such as Kosher
  • ½ teaspoon Freshly Ground Black Pepper
  • ¼ cup Water
  • 2 (10 ounce) Pork Tenderloins, sinew trimmed if present (see Meatless Tip)
  • Relish
  • 1 tablespoon Vegetable Oil or Canola Oil
  • 1 medium Yellow Onion, coarsely chopped
  • 2 teaspoon Orange Zest (colored portion of peel), minced
  • 2 cups Cherries, pitted
  • ¼ teaspoon Ground Cayenne Pepper
  • 1 teaspoon Fresh Rosemary Leaves, minced
  • ½ cup Cherry Preserves
  • 2 tablespoons Balsamic Vinegar
  • ¼ teaspoon Ground Cloves
  • Salt
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Flatten pork tenderloin pieces to 1/4-in

  • 1 pork tenderloin (1 pound), cut crosswise into 1-inch medallions
  • 1/4 cup butter, melted
  • 1/4 cup mayonnaise
  • 4 to 5 teaspoons prepared mustard
  • 1-1/4 cups crushed herb-seasoned stuffing mix
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Instructions Lower oven rack to middle lower position and preheat oven to 450 degrees

  • 2 1 pound pork tenderloins, trimmed
  • 1/4 cup hoisin sauce
  • 1 pound green beans, stems trimmed
  • 1 1/2 pounds baby potatoes cut in half lengthwise
  • 3 tablespoons olive oil
  • kosher salt and freshly ground pepper
  • 4 tablespoons butter softened
  • 2 tablespoons freshly minced chives
  • 1 garlic clove minced into paste
  • non stick cooking spray
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Preheat oven to 400. Wrap pork with prosciutto, then secure with toothpicks

  • 1 1/4 lb pork tenderloin, trimmed and seasoned with salt and pepper
  • 1 pkg. sliced prosciutto (3 oz)
  • 3 Tbsp olive oil, divided
  • 2 Tbsp minced shallots
  • 1 cup balsamic
  • 1/2 cup strawberry jam
  • 1 cup hulled and quartered fresh strawberries
  • 1/4 cup thinly sliced fresh basil
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Preheat oven to 350 degrees

  • 2 pound pork tenderloin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 onion thinly sliced
  • Chopped mushrooms
  • 1 cup red wine
  • 1 cup beef broth
  • 1 (.75 oz) packet dry brown gravy mix vs pork gravy mix
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1. Adjust oven rack to middle position and heat oven to 275 degrees

  • 1 (1-pound) pork tenderloin, trimmed
  • Kosher salt and pepper
  • 1 ½ tablespoons
  • SCALLION-GINGER RELISH
  • 6 scallions, white and green parts separated and sliced thin
  • 2 t grated fresh ginger
  • 1/2 t ground white pepper
  • 1/2 t grated lime zest plus 2 t lime juice
  • 1/4 c vegetable oil
  • 2 t soy sauce
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Preheat oven to 390F. Sprinkle pork with salt and pepper

  • 1 tbsp olive oil
  • 1 lb pork tenderloin (Note 1)
  • CREAMY MARSALA SAUCE
  • 2 tbsp butter (salted or unsalted)
  • 5 oz mushrooms , sliced (I used Swiss Brown)
  • 1/4 cup finely chopped shallots or onion
  • 1 garlic clove , minced
  • 1 1/2 tbsp flour
  • 1/2 cup marsala (Note 2)
  • 2 cups chicken broth , low sodium
  • 5 tarragon leaves (optional) (thyme is also good) (Note 3)
  • 1/4 cup cream
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Used pork medallions

  • 1 lb or less pork
  • 2 tsp Dijon mustard
  • 1 TBSP crushed coriander
  • 1 tsp crushed peppercorns
  • kosher salt
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