Perfect Flavor Pork Tenderloin Food

PERFECT FLAVOR PORK TENDERLOIN

Perfect Flavor Pork Tenderloin image

This turns out perfect everytime. No Fail! You can choose any marinade you like but the cooking technique is flawless. I have shared this recipe with many friends and they always report success. I serve with sauteed mushrooms.

Provided by Vicki in CT

Categories Pork

Time 1h20m

Yield 4-8 serving(s)

Number Of Ingredients 3

Ingredients

1/2 cup soy sauce
1 tablespoon Worcestershire sauce
1 (1 lb) pork tenderloin

Steps:

Combine all ingredients and marinate overnight.
Preheat oven to 500 degrees.
Place meat in a foil lined dish for easy clean up.
Cook meat for 6 minutes per pound. Turn off oven-DO NOT OPEN OVEN DOOR-Let tenderloin remain in oven for one hour. NO PEEKING!

Nutrition Facts : Calories 161, Fat 4, SaturatedFat 1.3, Cholesterol 73.7, Sodium 2111.6, Carbohydrate 2.8, Fiber 0.3, Sugar 1, Protein 27.2

PERFECT PORK LOIN / TENDERLOIN

Perfect Pork Loin / Tenderloin image

This is a favorite in our house! It is always juicy, and the flavor is outstanding. I can't remember where I found the recipe, but wish I could so that I'd be able to thank the person for so many wonderful dinners! **UPDATE: We were out of honey one night and substituted apricot preserves for it in the marinade (hubbys idea)... I must say that I didn't like the idea of mixing fruit with my meat, but when it was done I thought it was even better made that way than with the honey! Either way you make it, it is sure to be a crowd pleaser!

Provided by V.A.718

Categories Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs pork loin (unseasoned)
2 tablespoons garlic (minced)
4 green onions (sliced)
3 tablespoons Dijon mustard
1/2 cup soy sauce
1 tablespoon ginger
1/2 cup honey or 1/2 cup apricot preserves
1/2 cup red wine

Steps:

In a large zip lock bag, mix together all ingredients and add the pork loin. Let it marinade for at least 4 hours in the refrigerator (I leave mine in over night).
Pre-heat the oven to 350 degrees.
Cook 35 minutes per pound (or until as done as you prefer), in an uncovered baking dish.
Remove from oven and let rest for 5-10 minutes. Slice and serve.
For added flavor, you can reserve and boil the marinade until reduced by 25 percent, then use it to baste pork loin (every 20 minutes or so), or use it as a dipping sauce.
Yum Yum Yum!

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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