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Your best non-sweet pork tenderloin recipe?

I'm not a inexperienced cook, but I have to admit I've never cooked a whole pork tenderloin. Would love a great recipe that doesn't include any kind of fruit and isn't sweet. I'm one of those people that really just doesn't care for for sweet flavors in meat dishes. Was planning to oven roast it, or if I can't find a recipe that sounds good, I'll probably cut it into medallions, flatten, panko bread and fry them, tonkatsu-style.

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  1. Pork Tenderloin with Chipotle and Marmalade sauce (marmalade optional)

    3 2/3 cups beef stock or canned beef broth

    3 2/3 cups chicken stock or canned low-salt chicken broth

    3 tablespoons olive oil

    3/4 cup finely chopped shallots

    1/2 cup orange marmalade (you may delete this if you're against any fruit in the sauce)

    1 tablespoon chopped canned chipotle chilies in adobo sauce

    1 tablespoon water

    2 teaspoons cornstarch

    2 1-pound pork tenderloins

    *(Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.)

    Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.

    Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 4 minutes. Add reduced stock mixture, marmalade and chipotle chilies. Simmer until mixture is reduced to 2 cups, about 5 minutes. Mix 1 tablespoon water and cornstarch in small bowl. Whisk cornstarch mixture into stock mixture. Stir until sauce boils and thickens, about 5 minutes. Season to taste with salt and pepper. (Can be prepared one day ahead. Cover and refrigerate.)

    Preheat oven to 425°F. Sprinkle pork with salt and pepper. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown on all sides, about 4-6 minutes.

    Take off heat and thinly coat tenderloins with sauce.

    Transfer skillet to oven and bake until thermometer inserted into pork registers 155°F, about 15-20 minutes (more time for heavier tenderloins). Let pork rest 5 minutes.

    Bring remaining sauce to simmer. Slice pork into 1/2-inch-thick medallions; arrange on plates. Spoon sauce over and serve.

    1. PORK TENDERLOIN

      This is my (Cajun) family's recipe. It sounds weird but trust me, it tastes amazing. The mustard makes a terrific crust that seals in the juices so it is moist. It also smells incredible and, best of all, it is very tasty. More than any other dish I cook, when I am making this tenderloin and people come in the house I hear ‘Oh my goodness, what is in the oven?’

      If you have time to prep it the night before (or morning of), excellent! But if you need to do it right before, it will still be wonderful.

      1 pork tenderloin
      garlic cloves
      Serrano peppers
      French’s Yellow Mustard
      Salt and pepper

      Make slits all over the tenderloin with the end of a sharp knife.

      Stuff each slit with a slice of garlic and a slice of Serrano pepper.

      Liberally cover the tenderloin with salt and pepper, and then slather it with French’s Yellow Mustard. (Use your hands, they will get all messy, it’s fun)

      Place in a roasting pan. We roast at 350 degrees. For 2 pounds, I would say about 30 minutes. You do want to be careful with pork, as you can overcook it easier than beef. If you have a thermometer, go for about 145 – 150 degrees, unless you like it more well done. If not, just cut into it at about 25 minutes to see what it looks like, keeping in mind it will cook a little bit more when you take it out of the oven

      2 Replies
      1. re: Tom P

        I'll be trying this sooner rather than later. (I use yellow mustard in a similar way, on ribs during the long spice-rub overnight "soak" and a friend always rubs steaks with mustard before grilling. You don't ever taste the mustard, per se, but it definitely adds something.)

        1. re: Tom P

          I second using mustard on pork tenderloin - I usually go with a good grainy honey mustard but if you don't like sweet any mustard will work. Its delish!

        2. This is one of my favorite ways to cook pork tenderloin. It's something that you can completely assemble ahead of time and cook when you're ready. Since I can't find fresh porcini mushrooms locally, I almost always use portabella mushrooms. I can't count the number of times I've made this.

          http://www.eatingwell.com/recipes/por...

          1. Have you tried Char Sui pork (chinese red roast pork)? I use the packet marinades, very easy & authentic tasting. I use Lobo brand over here in the UK, which you can get on the internet in US but Noh brand is also available. Try internet or your local Chinese supermarket. Just add a little water to the sachet, rub over pork & I leave mine overnight. Roast in the oven until the pork is still a little pink & leave to rest. Serve with steamed rice & chinese vegetables or a noodle or rice & veg stir fry. Quick, easy & tasty. Also tastes nice sliced in a wrap with cucumber, spring onions, iceberg lettuce & a little sour cream with chopped coriander in.

            1. Add some canola oil, cumin, oregano, garlic, onions and sliced fresh jalapenos to a pan (and put yr fan on so you don't tear gas everyone). Add half inch slices of tenderloin in small batches, cooking slightly underdone, and setting aside. Deglaze (and it'll be pretty darn glazed) pan with lime juice. Add some stock, and let cook down. You could thicken with cornstarch if you wanted to, but I don't. Put pork back into pan, and allow to simmer until the pork in just cooked. Serve with cilantro, lime wedges, and rice or tortillas or beans.

              This is one of those made up recipes that has no measurements. I like to cut it into pretty thin slices because you can cook it perfectly without nearly as much effort or risk as cooking it whole.
              This basic method (pan-sear with seasoning, deglaze pan to make sauce, return pork to sauce to finish cooking) would work with almost any seasonings. You could go medi, or italian, or mexican-ish like I do. Some black olive with sundried tomatoes, garlic and onions and basil would be good.