PERFECT PORK TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
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.
PORK TENDERLOIN WITH MUSTARD SAUCE
A wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce. A super dish for buffets and potlucks, as it doesn't need to be piping hot. I never cease to get many recipe requests for this one!
Provided by THERRELLFAMILY
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 9h15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
- In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
- Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 5.5 g, Cholesterol 81.4 mg, Fat 13.9 g, Fiber 0.2 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 718.8 mg, Sugar 3.7 g
PORK TENDERLOIN WITH CREAMY DIJON SAUCE
This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. I serve it with mashed potatoes and roasted green beans.
Provided by cupcakes&wine
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 7h25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
- Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
- Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 6.1 g, Cholesterol 64.5 mg, Fat 8.9 g, Fiber 0.5 g, Protein 23.8 g, SaturatedFat 2.9 g, Sodium 393.7 mg, Sugar 1.7 g
MUSTARD-GLAZED PORK TENDERLOIN
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Provided by Marian Burros
Categories dinner, easy, quick, steaks and chops, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the tenderloins dry with paper towels.
- Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
- Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
- Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams
PORK TENDERLOIN WITH MUSTARD SAUCE
The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150 degrees. 20 to 25 minutes. Transfer pork to a plate, cover with aluminum foil, and let rest 10 minutes (reserve skillet with juices).
- To juices in skillet, add mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through (do not boil). Add water, if sauce is too thick.
- Slice pork thinly and serve with pan sauce.
Nutrition Facts : Calories 206 g, Fat 9 g, Protein 29 g
PORK TENDERLOIN WITH MUSTARD CREAM SAUCE
An over night brine makes this pork recipe juicy and foolproof, and the sauce takes tenderloin from ordinary to impressive.
Provided by Eden Westbrook
Categories Dinner
Time 4h30m
Number Of Ingredients 16
Steps:
- Heat water over high heat in a large pot; dissolve salt and sugar at water comes to a simmer. Add the bay leaves.
- Once simmering, remove from heat and add ice cubes. We want to cool the water so the brine doesn't cook the meat or bring out bacteria. Pour into a large bowl and add pork, it should cover the meat completely.
- Cover with plastic wrap and allow the brine to penetrate for 4-24 hours. Then rinse and pat the pork dry before use.
- Preheat oven to 400 degrees F (200 degrees C). Heat vegetable oil in high sided saute pan over medium-high heat.
- Season both tenderloins on all sides with salt and pepper; sear the pork on all sides, about 3-5 minutes each side. Cover the skillet and transfer into the oven; cook for 18-23 minutes, until temperature reaches 145 degrees F (if you are wary about pork, 165 degrees F).
- Remove pan from the oven and move tenderloins to a plate to rest, cover with foil to keep warm.
- Use a pot holder (that handle will be hot!) and place pan over a medium flame on the stove. Pour in a small amount of chicken broth to deglaze the bottom of the pan using a whisk, then pour in the rest of the chicken stock.
- Whisk in the mustard, cream, garlic and cayenne pepper. Reduce and thicken for about 8 minutes. Taste for seasoning.
- Turn off heat. Mix flour and butter together with a fork or by hand, push into the wires of the whisk and whisk into sauce.
- Slice the tenderloins into 1/2 inch slices, serve with sauce poured over and garnish with parsley or chives.
Nutrition Facts : Calories 151 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 10 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 280 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
PORK TENDERLOIN WITH DIJON MARSALA SAUCE
Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely delicious! Try the sauce over other cuts of meat and vegetables.
Provided by KOALAGIRL
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
- Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
- Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
- Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
- Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.
Nutrition Facts : Calories 463.2 calories, Carbohydrate 12.1 g, Cholesterol 162.9 mg, Fat 26.1 g, Fiber 0.1 g, Protein 32.6 g, SaturatedFat 13.7 g, Sodium 439.2 mg, Sugar 3.8 g
PORK TENDERLOIN WITH BOURBON MUSTARD SAUCE
Bourbon, mustard, shoy (asian soy sauce) and brown sugar gives this easy dish a charming flavor. It can be cooked on the grill, but I find it best cooked in the oven. Serve the pork sliced with the mustard sauce on the side.
Provided by BakinBaby
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Marinate pork in a mixture of shoyu, bourbon, 5 spice powder and brown sugar in a sealable plastic bag in the refrigerator for 1 hour.
- Remove the pork.
- Boil the marinade in a saucepan over high heat for 1 minute.
- Bake pork at 325°F for 1 hour, basting often with marinade.
- Combine sour cream, mayonnaise, mustard, onion, vinegar and salt in a small bowl; mix well.
- Serve the pork sliced with mustard sauce on the side.
IVO'S PORK TENDERLOIN IN MUSTARD CREAM SAUCE
Another from the arsenal of my husband who I've learned to trust in the kitchen. Makes me jealous, but hey, I love to eat and so I swallow my pride along with his culinary offerings!
Provided by Sandi From CA
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Butter one oven-safe dish large enough for the two tenderloins.
- Fry the onion rings in some butter until soft and golden; set aside.
- Fry the mushrooms in vegetable oil until well-browned; set aside.
- Cut the tenderloins into two pieces each; add pepper and salt to taste.
- Slather each piece with lots of mustard and brown quickly in hot butter. Don't worry if the mustard sticks to the pan!
- Transfer the tenderloins to the oven dish, then deglaze the pan with the cream; pour the cream over the tenderloins. Divide the fried onions and mushrooms over the tops of the tenderloins.
- Cover with foil and bake in oven for 30 minutes. Cut into tenderloins to see if they are done, they should be just beyond pink in the center.
Nutrition Facts : Calories 578.3, Fat 36.6, SaturatedFat 18.6, Cholesterol 245.7, Sodium 204.8, Carbohydrate 6.1, Fiber 0.9, Sugar 2.1, Protein 54.5
PORK TENDERLOIN WITH MUSTARD SAUCE
This is a dressy way to serve pork tenderloin. It has a subtle mint flavor.-Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2-3 servings.
Number Of Ingredients 8
Steps:
- Place pork on a greased rack in a roasting pan. Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. , Meanwhile, combine flour, milk and mint in a small saucepan until blended. Bring to a boil over medium heat; cook and stir for 2 minutes. Stir in mustard and broth; remove from the heat. Whisk in sour cream and pepper. Serve with the pork.
Nutrition Facts :
PECAN ENCRUSTED PORK TENDERLOIN WITH MUSTARD CREAM SAUCE
This is an excellent recipe created by a collegue. It is incredible. He says it is a pretty fool proof recipe. We have used it for elegant dinners because the flavors and textures are so interesting and the taste is wonderful. We like to serve it with a wild rice, sautéed onion and mushroom mixture, and oven-roasted asparagus with garlic. We also have served it with garlic mashed potatoes as a substitute for the rice. That is a good combination too.
Provided by Kimke
Categories Pork
Time 35m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Trim silver skin and as much fat as possible from the tenderloins. The first thing makes it more tender, the second thing makes it healthier.
- Whip egg whites until frothy, then add a good quality mustard (honey mustard is a favorite of ours) to the mixture and beat until well blended.
- On one side of the bowl with whipped egg whites, have flour mixed with salt and pepper.
- On the other side of the egg bowl, have mixture of half coarsely chopped pecans and plain bread crumbs.
- Just beyond the tray that has the pecan/breadcrumb mixture, have a roasting pan that has been sprayed with vegetable oil.
- Dredge the tenderloins through the flour until coated, then dip in the egg mixture, roll in the pecan/breadcrumb mixture and place in the roasting pan. This is really messy, so much so that I almost invariably wash my hands between tenderloins.
- Don't worry too much about how this looks, but be sure that the tenderloin is pretty much covered with the pecan/breadcrumb mixture.
- Spray the exposed parts of the roast with a little vegetable oil. This will help crisp up the crust while baking.
- Bake in a 425 or 450 degree oven until the internal temperature is about 160 degrees. We do use a meat thermometer when we make this recipe. Usually 25-35 minutes,.
- Remove from oven and let sit for about 10 minutes.
- Meanwhile, in a sauce pan combine equal parts of heavy cream and the same mustard you combined with the egg whites. Heat this mixture stove top until it thickens a bit.
- Slice the tenderloins (about ½ to ¾ inches thick is about right), trying to keep as much of the crust on the meat as possible. Some will come off. Don't worry about it.
- If you are serving family style, lay the pieces on a platter and then drizzle the sauce over pieces. If you are serving restaurant style, place 1-3 pieces on a plate, drizzle sauce over the pieces, and then around them.
MARINATED AND OVEN ROASTED PORK TENDERLOIN WITH SPICY MUSTARD SAUCE
Marinated and Oven Roasted Pork Tenderloin with Spicy Mustard Sauce is an easy and healthy dinner entrée the whole family will love. In this recipe, the pork is marinated overnight in a decadent marinade of bourbon, brown sugar and soy sauce and then roasted in the oven. An easy make-ahead, mustard sauce is served on the side and completes this delicious dish.
Provided by Sharon Rigsby
Categories Main Dish
Time P1DT1h
Number Of Ingredients 10
Steps:
- Mix the soy sauce, bourbon and brown sugar in a large ziplock bag and shake well. Add tenderloins and refrigerate overnight, turning occasionally.
- Add the mayonnaise, sour cream, vinegar, mustard and sliced green onions to a medium size bowl and mix well. Stir to combine, cover and refrigerate until you are ready to serve. Taste and add salt if necessary before serving.
- Preheat oven to 325 degrees F.
- Remove pork tenderloins from the marinade (reserve the marinade), and place on a parchment lined cookie sheet.
- Add the reserved marinade to a small saucepan, heat over medium-high heat and bring to a boil. Cook for 1 minute. Set aside.
- Bake the tenderloins until a meat thermometer registers 140°F to 145°F in the thickest part of the meat, which should take about 45 minutes depending on the size of the tenderloins. Baste the tenderloins with the reserved marinade every 15 minutes while they are cooking.
- When the tenderloins are done, remove from the oven, tent loosely with foil and let rest for 10 minutes.
- To serve, slice the tenderloins and serve with mustard sauce on the side.
- Optional: garnish with chopped fresh parsley
Nutrition Facts : Calories 212 kcal, Carbohydrate 10 g, Protein 20 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 71 mg, Sodium 557 mg, Fiber 0.1 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving
PORK TENDERLOIN WITH GRAINY MUSTARD SAUCE
Make and share this Pork Tenderloin With Grainy Mustard Sauce recipe from Food.com.
Provided by Irmgard
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over high heat.
- Season the pork with salt and pepper.
- Transfer to the skillet and cook, turning, until browned all over, 5 to 10 minutes.
- Reduce the heat to medium-low and cover the skillet.
- Cook the pork, turning occasionally, until done, 20 to 25 minutes.
- Remove the pork from the skillet, cover with aluminum foil and let rest for 10 minutes.
- Reserve the pan juices.
- To the juices in the skillet, add the mustards, sour cream and any accumulated juices from the resting pork.
- Whisk over medium heat until heated through. Do not boil.
- Add water if the sauce is too thick.
- Slice the pork thinly and serve with the sauce.
Nutrition Facts : Calories 219.5, Fat 9, SaturatedFat 2.6, Cholesterol 100.5, Sodium 256.4, Carbohydrate 0.9, Fiber 0.5, Sugar 0.3, Protein 32
ROAST PORK TENDERLOIN WITH MUSTARD-TARRAGON SAUCE
Provided by Kelsey Bunker
Categories Herb Mustard Marinate Roast Low Cal Dinner Pork Tenderloin Fall Winter Tarragon Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Mix wine, garlic, oil, rosemary, thyme, and allspice in large resealable plastic bag. Add pork and turn to coat. Marinate at least 30 minutes and up to 1 hour, turning bag occasionally.
- Preheat oven to 375°F. Remove pork from marinade and place on rack on rimmed baking sheet; discard marinade. Spread 3 tablespoons mustard all over pork. Roast until thermometer inserted into thickest part of pork registers 145°F, about 25 minutes. Transfer pork to platter and let stand 10 minutes.
- Meanwhile, boil cream, broth, tarragon, and remaining 2 tablespoons mustard in heavy medium saucepan until reduced to 1 cup, whisking occasionally, about 10 minutes. Season sauce to taste with pepper.
- Slice pork crosswise into rounds and serve with sauce.
PORK TENDERLOIN WITH MUSTARD SAUCE
Steps:
- Heat the olive oil in a large straight-sided skillet over high heat. Season the pork with salt and pepper. Cook until browned on all sides, 5 to 6 minutes.
- Reduce the heat to medium-low. Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150°F, 20 to 25 minutes. Transfer the pork to a plate (reserve the skillet with juices); cover with foil. Let rest 10 minutes.
- To the skillet, add both mustards, the sour cream, and any accumulated pork juices from the plate; whisk over medium heat until heated through (do not boil). Add water if the sauce is too thick. Slice the pork; serve with the pan sauce.
- Mixed Green Salad with Citrus Dressing
- Combine the juice, honey, shallot, and vinegar in a blender; season with salt and pepper. Purée until smooth. With the motor running, add the oil in a steady stream until emulsified. In a large bowl, toss the arugula, frisée, and radicchio with the dressing; season with more salt and pepper. Serve immediately.
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- Flatten slices to 1/4-inch thickness between two pieces of plastic wrap. Season with salt and pepper.
- Cook pork on each side for 2 minutes or until browned and cooked through. Transfer to plate and keep warm.
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- While the noodles cook, heat oil in a large nonstick skillet over medium-high heat. Sprinkle the pork with pepper and salt. Place pork in pan; cook 5 minutes, turning once.
- Combine the wine and mustard; pour into pan. Cover, reduce heat, and simmer 10 minutes. Remove pork from pan; keep warm.
- Combine water and cornstarch in a small bowl. Stir cornstarch mixture into pan; bring to a boil, and cook 1 minute or until thick. Serve pork with sauce and noodles.
PORK TENDERLOIN WITH MUSTARD SAUCE RECIPE | MYRECIPES
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5/5 (1)Servings 12
- Combine soy sauce, bourbon, and brown sugar in a shallow dish or zip-top freezer bag; add tenderloins. Cover or seal, and let stand 30 minutes at room temperature, or, if desired, chill 8 hours.
- Grill, covered with grill lid, over medium-high heat (350° to 400°) 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Let stand 10 minutes before slicing.
PORK TENDERLOIN WITH MUSTARD SAUCE RECIPE - DELISH
From delish.com
Estimated Reading Time 1 min
- Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes.
- Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150 degrees.
- 20 to 25 minutes. Remove pork from skillet, wrap in aluminum foil, and let rest 10 minutes (reserve skillet with juices).
ROASTED PORK TENDERLOIN WITH MUSTARD SAUCE - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 1 hr 45 minsCategory DinnerCalories 334 per serving
- Combine soy sauce, bourbon and brown sugar in a large Ziploc bag or dish. Add pork to the marinade and refrigerate for at least 1 hour (or up to overnight).
- Place a large cast iron (or other oven-safe) skillet in a cold oven. Preheat the oven (and the skillet) to 450 degrees F.
- In a small bowl, stir together the sour cream, mayonnaise, Dijon and rosemary. Serve with sliced pork.
PORK TENDERLOIN WITH MUSTARD SAUCE - CRAVING HOME COOKED
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5/5 (3)Total Time 1 hr 5 minsCategory DinnerCalories 303 per serving
- Sear and Cook the Meat: Heat the olive oil in a large oven-safe skillet and sear the pork tenderloins on all sides, about 2 to 3 minutes per side. Transfer the skillet to the preheated oven and cook for 18-20 minutes or until a thermometer reads an internal temperature of 145°F. Transfer the pork tenderloins to a cutting board and let it rest for 10 minutes.
- Make the Sauce: In the same skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds until aromatic. To the skillet, add the chicken broth, heavy cream, dry mustard powder, regular mustard, dried thyme, parsley, salt and pepper. Stir everything together scraping the browned bits from the bottom of the skillet, turn the heat down to a simmer and cook for 8 to 10 minutes until sauce thickens a bit.
ROASTED PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE (KETO ...
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5/5 (28)Total Time 35 minsCategory Main CourseCalories 800 per serving
- Prepare: Preheat oven to 375 F. Pat pork tenderloin dry with paper towels. If unseasoned, season all sides with salt and pepper.
- Sear & Roast: Heat oven-safe pan over medium-high heat. Coat bottom of pan with olive oil. Add pork and cook until browned on one side, about 4 minutes. Flip pork in pan, and transfer to oven. Bake at 375 F until pork is browned and cooked through, about 25 minutes (thermometer inserted in center should read at least 145 F; Note 5). Transfer pork to plate to rest; do not slice yet.
- Make Sauce: Add all sauce ingredients to now-empty pan over medium heat. Use sturdy wooden utensil to loosen any browned bits stuck to pan. Stir until cheese and butter are melted. Let sauce simmer until thickened, about 5 minutes.
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- Cut pork crosswise into ½ inch medallions (about 5) and season both sides with salt and pepper.
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Ratings 1Category Main CourseCuisine AmericanEstimated Reading Time 4 mins
- Preheat oven to 250 degrees. Prepare a rimmed baking sheet with tinfoil and set aside. Wash and trim pork tenderloins. Pat dry with paper towel and cut into 1 inch thick slices. Tenderize or pound pork slices between 2 sheets of plastic wrap (or not, I usually don't bother) with a meat mallet until slices are between 1/4 and 1/2 inch thick. Sprinkle each slice with salt and pepper.
- In a large skillet melt 2-3 tablespoons of butter over medium high heat. Add pork slices and cook for between 3 and 4 minutes a side, until browned. Melt more butter in skillet if necessary to cook all of the pork tenderloin slices. Place pork slices on your prepared sheet and in to your oven to keep warm.
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