Best Pork Tenderloin Recipes?
Help. The in-laws are coming to dinner. I want to make something pretty low-stress but good. I'm thinking about doing a pork tenderloin. I often make the Spiced Pork Tenderloin recipe on Epicurious. which is delicious. but a bit plain. Any other ideas?
I am sure you will receive a lot of delicious tenderloin recipes - I can't help there. But, I have a suggestion for a really wonderful side dish - sauteed pluots. If you don't have access to pluots in your neighborhood Farmer's Market or other produce store, you could substitute firm plums instead. I enjoyed these pluots served with roasted pork at a local Farmer's Market benefit last Sunday night.
Grilled Pluots (recipe almost wholly from Tamara Murphy)
~Halve and pit pluots or tasty plums - count on two or three per person depending on size of fruit
~Dirzzle with olive oil, sprinkle with salt and pepper
~Grill on BBQ for a few minutes.
~Toss with a little fresh thyme and balsamic vinegar or lemon juice.
re: Katie Nell
Here it is! I usually use fresh herbs and have even used sage too. Hope you try it!
Apricot-Stuffed Pork Tenderloin
½ cup dried apricots, chopped
2 tablespoons finely chopped onion
3 tablespoons butter, plus additional as needed
1-1/2 cups soft white bread crumbs
1 teaspoon dried parsley
¼ teaspoon salt
¼ teaspoon dried thyme
2 pork tenderloins (approximately ¾ pound each)
Ground black pepper to taste
Preheat the over to 325 degrees. Cover the apricots with cold water and heat until boiling. Cover and reduce the heat. Simmer until tender 5-10 minutes. Drain.
Sauté the onion in 3 tablespoons butter until soft, about 5 minutes. Add the crumbs, parsley, salt, and thyme. Toss lightly to combine; mix in the cooled apricots.
Slit the tenderloins lengthwise, not quite through. Lay the tenderloins flat and spread one with half the apricot mixture. Roll lengthwise, jellyroll fashion. Tie to secure. Place on rack in small pan and spread with butter or margarine. Sprinkle with salt and pepper. Bake for 1 to 1-1/4 hours, basting occasionally. Garnish with sliced crabapples and watercress or parsley.
I like doing a basic teriyaki marinade and roasting at 450 for 20-25 minutes. I must confess that I use a fairly common bottled marinade and it comes out great. I'll serve it with asparagus lightly stir-fried and dressed with a little bit of sesame oil and sea salt and steamed rice. Just allow the pork to sit for at least 5 minutes so the juices can set.
I posted a recipe a few days ago for a pork tenderloin. In a cast iron skillet, add olive oil and butter. Butterfly the pork tenderloin, S/P, and brown on the skillet. Remove meat from the skillet. Peel and core apples. Add the apples to the skillet, add some S/P, and Bells SEasoning. Make your favorite bread stuffing, and add the cooked apples to the stuffing. Stuff the pork tenderloin, put back in the cast iron skillet, and plut in a hot oven until cooked. I thought up this recipe because I had leftover stuffing, and a few apples. I was surprised at how good it tasted. Simple, too.
I love pork tenderloin...found a recipe on Hellmans website - you combine hellmans, cilantro, lime juice, and reconstituted chipolte peppers...smear this on the tenderloin...save extra for serving with it. I grill it direct med. 4 mins on each of the larger sides, then 3 mins each on left and right sides, comes out med./med. rare.
This is from the Junior League Centennial Cookbook - I got it from a friend, and loved it so much (along with another recipe she made for me) that I went and bought the cookbook when Kitchen Etc. was going out of business.
It sounds a little weird, but the sauce really makes this dish.
Marinated Pork Tenderloin with Mustard Sauce
3 pork tenderloins -- 3/4 pound each
1/2 cup soy sauce
1/2 cup bourbon whiskey
1/4 cup packed brown sugar
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon dry mustard
1 tablespoon chopped scallions
1 1/2 tablespoons white wine vinegar
To prepare the meat: Blend the soy sauce, bourbon, and brown sugar together. Add the meat, turning to coat with the liquid, and marinate in the refrigerator for several hours. (I usually do this in a ziplock bag.)
While the meat is marinating, prepare sauce - this should be done at least 4-5 hours in advance). In a small bowl, mix the sour cream, mayonnaise, mustard, scallions, and vinegar. Let stand at room temperature at least 4 hours (I let stand for 1 hour at room temperature and then transfer the bowl to the fridge - I get a little hinky about letting mayo sit out for so long!).
Preheat the oven to 325°F. Bake the meat in the marinade for 45 minutes, basting frequently. Serve with the sauce. I usually cut the pork tenderloin into 3/4" thick slices, and spoon some sauce onto the plate or platter, and lay the slices on top of the sauce.