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Pork tenderloin recipes - 117 recipes

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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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By

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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By

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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By

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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By

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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By

Stir together the fish sauce, soy sauce, sugar, and oil until the sugar is completely dissolved

  • 1/4 cup fish sauce
  • 1 tablespoon soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 2 lemongrass stalks outer leaves and tops removed, root ends trimmed, stalks
  • finely grated
  • 1 large shallot finely chopped
  • 2 large garlic cloves finely chopped
  • 1 pound pork tenderloin thinly sliced
  • 16 bamboo skewers soaked 20 minutes, and drained
  • Rice Vermicelli - {Bun Thit} (see recipe)
  • 1/2 cup chopped unsalted roasted peanuts
  • Fish Dipping Sauce - {Nuoc Cham} (see recipe)
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By

Prepare the Whiskey Sauce: In an enameled saucepan, dry-roast the garlic over medium-high heat until the skin char...

  • WHISKEY SAUCE:
  • 2 pork tenderloins - (1 lb ea)
  • 6 garlic cloves unpeeled
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons beef stock
  • Juice of 2 lemons
  • 2 tablespoons bourbon
0/5 (0 Votes)

By

Preheat the oven to 400 degrees

  • MUSHROOM DUXELLE:
  • 1 1/2 teaspoons unsalted butter
  • 1 pork tenderloin - (abt 1 1/2 lbs)
  • 1 tablespoon Essence (see Bayou Blast recipe)
  • 1 sheet prepared puff pastry defrosted
  • 1 large egg
  • 1/4 cup Creole mustard (or any whole-grain mustard)
  • 6 tablespoons unsalted butter
  • 3/4 cup minced shallots
  • 1 tablespoon minced garlic
  • 3 pounds white button mushrooms wiped clean, stemmed and finely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly-ground white pepper
  • 3/4 cup white wine
  • 1 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce
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