Company Pork Tenderloin Food

COMPANY PORK TENDERLOIN

Company Pork Tenderloin image

A Mr. Food recipe that is DH's favorite for pork tenderloin. The soy sauce total is 1 tablespoon plus 1 teaspoon. I had difficulty entering that as the total amount. Sometimes I make a little more sauce as we like a lot of it. Recipe calls for ground red pepper, but I use white as a matter of preference.

Provided by PugGrannie

Categories Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup bottled sweet and sour sauce (duck sauce)
1 tablespoon soy sauce
1 teaspoon soy sauce
1/8 teaspoon ground red pepper
2 pork tenderloin (1 1/2 to 2lbs. total)

Steps:

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil, then coat with nonstick cooking spray.
In a measuring cup, combine the sweet-and-sour sauce, soy sauce, and pepper; mix well.
Place the pork on the baking sheet and pour half the sauce over the top.
Bake for 45-50 minutes, or until little pink remains for medium-well, or no pink remains for well-done.
Slice thinly and serve topped with the remaining sauce.

Nutrition Facts : Calories 44, Fat 0.8, SaturatedFat 0.1, Sodium 451.7, Carbohydrate 8.6, Fiber 0.3, Sugar 7, Protein 0.8

PERFECT PORK TENDERLOIN

Perfect Pork Tenderloin image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon tri-color peppercorns
1 tablespoon kosher salt
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/2 teaspoon crushed red pepper, optional
1 1/2 to 2 pounds pork tenderloin (2 tenderloins)
2 tablespoons olive oil
3 tablespoons salted butter
2 cloves garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh parsley, plus more for garnish

Steps:

For the pork tenderloin: Preheat the oven to 425 degrees F.
Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

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