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Feb 28, 2009 05:46 AM

I need some ideas for a pork tenderloin recipe

I'd like to make a pork tenderloin with some kind of sweet/tart pan sauce. Maybe with cranberries, or cherries, or blackberries. Can anyone help me out with a recipe? Also, what would you serve alongside the pork, and what wine would you serve with it? (Maybe that last question belongs on the Wine board.) Thanks!

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  1. Oh... I see there are already some suggestions on another thread, which I thought would have more appetizers than pork tenderloin recipes. Those posts are helpful.

    1. Oooh, I've got a lovely recipe for slow-braised pork with black grapes, shallots and balsamic. Of course, the recipe uses a boston butt but you could substitute the tenderloin. The sauce is incredible. I've posted the recipe and photos on my blog, if you're curious. I served it over mashed Yukon Gold potatoes w/ steamed French green beans & broccoli. Another idea, would be sauteed broccolini w/ garlic. The pork recipe, from Bon Appetit, suggests pairing it w/ a '03 Rosenblum Zinfandel.

      1. I've always done a soy/apple cider/mustard/onion/garlic/savory marinade. I only recently had Chicken Marbella for the first time, and immediately decided to use that wonderful marinade (which has prunes) for my next pork roast. People freely swap around the dried fruit in that recipe; you could certainly do so, although prunes go well with pork. I'm thinking of using cranberries next time I do the chicken.

        1. Maple Glazed Pork Tenderloin from Epicurious is really good and really easy. The only thing I change in the recipe is that I find it needs a longer cooking time than they say. I use a meat thermometer to check doneness. You could add something fruity to it if you want, but we like it just the way it is.

          1. A favorite recipe from Sunset Magazine:
   Sides, maybe baked yams, waldorf salad or cole slaw. Red wine, Syrah or Zinfandel???