Best Ever Pork Tenderloin Fillets By Freda Food

BEST PORK TENDERLOIN RECIPE

Steps:

• Add granulated sugar and kosher salt to a very large mixing bowl, large pot. Add hot water and stir until the sugar and salt have dissolved. Add the cold water, and stir. Once the water is either at room temperature or cold, add the pork tenderloins (do not add pork to warm or hot water). Transfer to the refrigerator for at least 6 hours or overnight.
• Preheat the oven to 400° and have ready a rimmed baking sheet fitted with an oven-safe rack. If you do not have a rack, line baking sheet with nonstick aluminum foil.
• Remove the tenderloins from the brine, and pat dry with paper towels. Set aside.
• In a small bowl, whisk together mustard, canola oil, salt, pepper, garlic powder, paprika, onion powder and rosemary. Rub evenly across each tenderloin.
• Place tenderloins on the rack, leaving ample room between for air to circulate. Cook for 35-40 minutes, or until fully cooked. Remove from the oven and allow to rest for 10-15 minutes. Serve and enjoy.

PORK TENDERLOIN WITH HONEY GARLIC SAUCE

Steps:

• Preheat oven to 180C/350F.
• Mix Sauce ingredients together.
• Mix Rub ingredients then sprinkle over the pork.
• Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
• When pork is almost seared, push to the side, add garlic and cook until golden.
• Pour sauce in. Turn pork once, then immediately transfer to the oven.
• Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
• Remove pork onto plate, cover loosely with foil and rest 5 minutes.
• Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
• Remove from stove, put pork in and turn to coat in sauce.
• Cut pork into thick slices and serve with sauce!

PORK TENDERLOIN, THE BEST EVER

Steps:

• Pre-heat oven to 375 degrees F.
• Trim as much of the fat off as you can.
• Season with Salt& Pepper.
• Roll tenderloin in flour and coat well.
• Heat olive oil in cast iron skillet.
• Brown the tenderloin on all sides.
• Mix the soups together with the hot water.
• Add the soups slowly to the roast allowing the onion pieces to rest on the top of the tenderloin as much as possible.
• Cover and bake in oven for approximately 1 hour and 15 minutes or until the inner temperature reaches 170 degrees (well done).

BEST EVER PORK TENDERLOIN FILLETS BY FREDA

Steps:

• 1. Slice your Tenderloin. about 1/2 to 3/4 inch thick. coat well with olive oil. Sprinkle your seasoning, now, be generous. we like our seasonings.
• 2. Grill 3-4 min per side. or til done thru. (DO NOT OVER COOK) test for doneness. Should be tender and juicy inside. Skillet method, heat a little olive oil to med high. cook 3-4 minutes on each side.
• 3. Tip, Menu Idea; Serve with grilled Pineapple Slices, and apple sauce and Seasoned green beans

THE BEST EVER PORK TENDERLOIN

Steps:

• 1. Pre-heat oven to 375 degrees F. Trim as much of the fat off as you can. Season with Salt& Pepper. Roll tenderloin in flour and coat well. Heat olive oil in cast iron skillet. Brown the tenderloin on all sides. Mix the soups together with the hot water. Add the soups slowly to the roast allowing the onion pieces to rest on the top of the tenderloin as much as possible. Cover and bake in oven for approximately 1 hour and 15 minutes or until the inner temperature reaches 170 degrees (well done).
• 2. **Noteworthy: Some did say this did not need the extra salt and some said can use less water if you want thicker gravy. Others said it was great the way it is. And some added mushrooms. All of them said it was the best pork and gravy they ever had.

HERBED PORK TENDERLOINS

Steps:

• Preheat the oven to 450 degrees F.
• Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
• Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.

BEST MARINATED PORK TENDERLOIN

Steps:

• Place pork tenderloin in large ziploc bag.
• Peel and lightly crush garlic.
• Add garlic and ginger to bag.
• Whisk together soy sauce, olive oil and brown sugar in medium mixing bowl.
• Pour over pork tenderloin.
• Marinate in ziploc bag in fridge for up to 3 days.
• (3 days= the most tender pork you've ever had) Remove from bag and discard marinade.
• Grill on BBQ or broil in oven until medium (about 15 minutes).
• Very dark and tasty with a light pink centre.
• Great over rice or with baked potatoes and grilled asparagus.