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Pork tenderloin recipes - 117 recipes

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Serve with Nashville-style BBQ Sauce (see recipe on my page)

  • 2 (1 1/2 lbs) pork tenderloin, trimmed of silver skin
  • 3 tbs Jack Daniel's Tennessee whiskey
  • 4 tsp smoked paprika
  • 3 tsp kosher salt
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 3 tbs Dijon mustard
  • 1/2 cup packed brown sugar
  • 10 slices thick-cut bacon
  • 3 tbs salted butter
  • 3 tbs brown sugar
  • 2 tbs Dijon mustard
  • 3 tbs jack Daniel's Tennessee whiskey
  • Nashville-style BBQ Sauce (see recipe on my page)
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from Emeril Lagasse

  • 1/2 cup olive oil
  • 1/4 cup minced garlic
  • 1/4 cup fresh orange juice
  • 1 tablespoon minced fresh marjoram
  • 1 teaspoon orange zest
  • 2 (3/4 to 1 pound each) pork tenderloins, trimmed
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon vegetable oil
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Preheat oven to 425 degrees

  • 1 jar Ah-So sauce
  • 1 disposable broiler pan
  • 1-2 pork tenderloins
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By

Trim silver skin off meat

  • 1 lb. pork tenderloin
  • 1 Tbsp. veg oil
  • 2 Tbsp. Smokey bbq rub
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Preheat the oven to 400 degrees F

  • 1/2 cup golden raisins
  • 1/2 cup dried cherries
  • 1 cup Tawny Port
  • 2 tablespoons olive oil
  • 1/2 cup minced shallots
  • 2 teaspoons minced garlic
  • 1/2 cup fine dry breadcrumbs
  • 1/2 teaspoon chopped fresh thyme leaves
  • Pinch salt
  • Pinch freshly ground black pepper
  • 4 ounces goat cheese, crumbled
  • 4 ounces prosciutto, thinly sliced
  • 2 (3/4 pound to 1 pound each) pork tenderloins, butterflied and pounded slightly to an even thickness between sheets of plastic wrap
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • Pear and Parsnip Puree, recipe follows
  • Port Wine Sauce, recipe follows
  • Fresh thyme sprigs, for garnish
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In a small bowl, combine the steak seasoning, rosemary, thyme; rub over meat

  • 1/2 t steak seasoning
  • 1/2 t dried rosemary
  • 1/2 t dried thyme
  • 1 pork tenderloin (3/4 lb)
  • 2 garlic cloves, peeled and quartered
  • 1 t balsamic vinegar
  • 1 t olive oil
  • Horseradish Sauce
  • 2 T fat free mayo
  • 2 T fat free sour cream
  • 1 t horseradish
  • 1/8 t grated lemon peel
  • dash salt and pepper
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2 pork tenderloins 1 jar Best Foods mayonnaise 1 box (2 envelopes) Lipton's Dry Onion Soup Mix 1 9/13" baking pa...

  • THE BEST PORK TENDERLOIN
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DFinase

  • 2-3 lbs pork loin
  • 3 granny smith apples, thick sliced skin on
  • 1 Bosc pear, thick sliced skin on
  • 3/4 cup white wine
  • 1 cup apple cider-not apple juice
  • 1/2 cup chicken broth
  • 2 large onions, roughly chopped
  • 1/2 tsp nutmeg
  • 1 tbsp garlic, minced
  • 1 tbsp fresh rosemary, minced
  • 2 bay leaves
  • 4 sweet potatoes, peeled and cut into quarters
  • 1 tbsp olive oil
  • 3 tbsp butter (1 to sauté, 2 for the crockpot)
  • 1 tbsp kosher salt
  • 1 tsp ground black pepper
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Lars and Eva, our former neighbors from Sweden, served this to us

  • 4 lbs pork tenderloin, cut into 1/2" slices
  • 2 8oz pkgs cream cheese, softened
  • 1 Pepperidge Farm puff pastry sheet (17-1/4 pkg)
  • 1 egg
  • 1 clove garlic, minced
  • 1 Tbsp herb seasonings
  • 12 oz fresh mushrooms, chopped
  • 50 ml white wine
  • 16 oz whipping cream
  • 1 Tbsp flour
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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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