Pork Tenderloin Recipes

  • Cooking spray for greasing pan
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pork tenderloin (about 3/4 lb)
  • 1 1/2 teaspoons finely chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed

Pork Tenderloin With Rosemary


Author: Betty Crocker Kitchens

Bake Pork Tenderloin With Rosemary, Garlic And Pepper For An Elegant Dinner. Ready In 35 Minutes!

Time: 35m

Yield: 3

Number Of Ingredients: 6

  • Heat the oven to 425°F. Spray an 8-inch square or 11x7-inch pan with the cooking spray.
  • Peel and crush the garlic in a garlic press. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub the rosemary and garlic on all sides of pork. Place pork in the pan.
  • Bake uncovered 20 to 30 minutes or until pork has a slight blush of pink in the center and a meat thermometer inserted in the center reads 160°F. Cut pork crosswise into thin slices.
Nutrition Facts:

Calories 150, Carbohydrate 0 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 0 g, TransFat 0 g

  • 1/4 cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 3 medium red apples, halved and cored, each cut into 8 wedges
  • 1 large red onion, halved and sliced into 1/2-inch-thick pieces
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 2 pork tenderloins, (12 ounces each), trimmed of excess fat
  • Buttermilk Mashed Red Potatoes

Pork Tenderloin With Roasted Apples And Onions

Food & Cooking , Apple , Fruit , Bon Appétit , Winter , Ingredients , Meat & Poultry , Pork , Onion , Roast , Quick & Easy , Sauté , Christmas , Pork Recipes , Mustard

Author: Martha Stewart

A Maple Syrup-balsamic Vinegar Glaze Is Coated Onto This Pork Tenderloin.

Time: 1h

Number Of Ingredients: 8

  • Place one oven rack in top third of oven, and another rack in bottom third. Preheat oven to 450 degrees. Make glaze: In a small saucepan, bring vinegar and maple syrup to a boil over high heat; cook, stirring occasionally, until mixture has reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; transfer 1 tablespoon to a small bowl for drizzling, and set aside. Reserve the rest of the glaze in saucepan.
  • On a large rimmed baking sheet, toss apples and onion with oil. Season with salt and pepper; arrange in a single layer, and roast until golden, about 15 minutes. Remove from oven and toss.
  • Meanwhile, line another rimmed baking sheet with aluminum foil; place pork on foil. Season generously with salt and pepper; brush with glaze from saucepan. Return apples and onion to oven, on bottom rack. Place pork on top rack; roast 10 minutes. Remove pork from oven; brush with glaze (discard any remaining in pan). Roast until pork registers 150 degrees.on an instant-read thermometer, and apples and onion are tender, about 10 minutes more.
  • Transfer pork to a cutting board, and let rest 10 minutes. Slice 1/4 inch thick; drizzle with reserved tablespoon glaze. Serve with apples, onion, and, if desired, Buttermilk Mashed Potatoes.
Nutrition Facts:

Calories 332 g, Fat 9 g, Fiber 3 g, Protein 34 g

  • 3 tablespoons canola oil, divided
  • 2 lb boneless pork tenderloin, trimmed of excess fat and silverskin
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 3 tablespoons canola oil
  • 1 large red onion, sliced
  • 4 cloves garlic, crushed
  • 2 medium apples, sliced
  • 1 cup hard cider

Easy One-pan Pork Tenderloin Dinner With Apples And Onion Recipe By Tasty


Author: Scott Loitsch

Here's What You Need: Canola Oil, Boneless Pork Tenderloin, Salt, Freshly Ground Black Pepper, Canola Oil, Large Red Onion, Garlic, Medium Apples, Hard Cider

Yield: 4 servings

Number Of Ingredients: 9

  • Pat the pork tenderloin dry and generously season with salt and pepper on all sides.
  • Heat 2 tablespoons of canola oil in a large cast iron skillet over medium-high heat, until the oil is shimmering and just starting to smoke.
  • Place pork in the hot skillet and sear until well browned, about 1½-2 minutes. Flip and repeat searing on all sides.
  • Remove the pork from the skillet and set aside.
  • Preheat the oven to 375˚F (190˚C).
  • Heat the remaining tablespoon of oil in the skillet.
  • Add the onion to hot skillet and toss to coat in the oil. Add the garlic and apples and cook until the apples and onion begin to soften.
  • Pour the cider over apples and onion and bring to a simmer.
  • Return the pork to the skillet, on top of the apple and onion mixture. Spoon the cooking liquid over the pork and transfer the entire skillet to the oven.
  • Bake for 15-20 minutes, until the internal temperature of the pork reaches 145˚F (62˚C.)
  • Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. Serve the sliced pork over a bed of the apples and onions.
  • Enjoy!
Nutrition Facts:

Calories 624 calories, Carbohydrate 25 grams, Fat 29 grams, Fiber 4 grams, Protein 59 grams, Sugar 16 grams

  • 2 (1 1/2 pound) pork tenderloins
  • 2 teaspoons vegetable oil, divided
  • 1 teaspoon sea salt
  • 2 tablespoons vegetable oil, divided, or more as needed
  • 3 Granny Smith apples - peeled, cored, and sliced into eighths
  • 2 medium sweet onions, sliced vertically
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh thyme leaves, divided
  • ¼ teaspoon ground black pepper, or to taste
  • 1 cup chicken stock
  • 1 tablespoon butter

Pork Tenderloin With Apples And Onions

Meat and Poultry Recipes , Pork , Pork Tenderloin Recipes

Author: Bibi

This Is An Easy, Tasty Main Dish For The Family On A Weeknight. While The Pork Is In The Oven, It's Simple To Steam A Veggie Side And Prepare A Quick Salad.

Time: 1h

Yield: 6

Number Of Ingredients: 11

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
  • Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
  • Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
  • Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
  • Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
  • Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
  • Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
  • Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.
Nutrition Facts:

Calories 313.1 calories, Carbohydrate 12.8 g, Cholesterol 103.5 mg, Fat 12.9 g, Fiber 2 g, Protein 36 g, SaturatedFat 3.8 g, Sodium 562.7 mg, Sugar 8.8 g

  • 1 pork tenderloin (1 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup packed brown sugar

Balsamic-glazed Pork Tenderloin


Author: Taste Of Home

Pull Out Your Ovenproof Skillet For This Juicy Balsamic Pork Tenderloin That Goes From Stovetop To Oven. Balsamic Vinegar Gives It A Tangy Glaze. -lisa Moriarty, Wilton, New Hampshire

Time: 30m

Yield: 4 servings.

Number Of Ingredients: 6

  • Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.
Nutrition Facts:

Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.

  • 1 1/2 tablespoons butter
  • 1 (8 -10 ounce) pork tenderloin
  • 1/2 cup chopped onion
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup chicken broth
  • 1/3 cup canned whole berry cranberry sauce
  • 1 tablespoon balsamic vinegar

Pork Tenderloin With Balsamic-cranberry Sauce

Cranberry , Fall , Bon Appétit , Pork , Onion , Roast , Quick & Easy , Sauté , Pork Tenderloin

Author: Nimz_

Make And Share This Pork Tenderloin With Balsamic-cranberry Sauce Recipe From Food.com.

Time: 40m

Yield: 2 serving(s)

Number Of Ingredients: 7

  • Preheat oven to 450°F.
  • Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
  • Sprinkle pork with salt and pepper.
  • Sear pork on all sides, about 2 minutes.
  • Place skillet with pork in oven.
  • Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
  • Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
  • Add onion and rosemary; sauté until onion softens, about 3 minutes.
  • Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
  • Transfer pork to work surface.
  • Scrape any juices from large skillet into cranberry mixture.
  • Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
  • Season with salt and pepper.
  • Slice pork and serve with sauce.
Nutrition Facts:

Calories 316, Fat 13.2, SaturatedFat 7, Cholesterol 96.6, Sodium 338.7, Carbohydrate 23.4, Fiber 1.3, Sugar 20.6, Protein 25.3

  • 1 lb pork tenderloin
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon fresh ground black pepper
  • reserved pan dripping
  • 1 tablespoon butter
  • 1/2 cup chicken broth
  • 1/4 cup red currant jelly, to taste
  • 1 1/2 tablespoons balsamic vinegar
  • 1 teaspoon orange zest
  • 1/2 teaspoon parsley
  • 1/4 teaspoon thyme
  • 1/4 teaspoon rosemary
  • kosher salt, to taste
  • fresh ground black pepper, to taste

Roasted Pork Tenderloin With Balsamic-red Currant Sauce


Author: Cooking Creation

Simple To Prepare Yet Elegant And Full Of Flavor. The Sauce Is Sweet And Tangy And The Pork Is Tender And Juicy. You Can Substitute The Red Currant Jelly With Any Of Your Favorite Flavors Such As Strawberry, Cherry, Blueberry, Etc. You Can Even Substitute With Leftover Cranberry Sauce.

Time: 1h5m

Yield: 4 serving(s)

Number Of Ingredients: 21

  • Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin.
  • Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown.
  • Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes.
  • Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
  • Slice the pork tenderloin. Pour the sauce over all.
  • Enjoy!
Nutrition Facts:

  • 1 cup cranberry juice
  • 1/3 cup red currant jelly
  • 1 tablespoon dijon mustard
  • 1/4 cup dried cranberries
  • 1 pork tenderloin (about 1 pound)
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground pepper

Cranberry-glazed Pork Tenderloin


Author: Food Network Kitchen

Time: 40m

Yield: 4 servings

Number Of Ingredients: 7

  • Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes. Remove 3 tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling.
  • Meanwhile, rub the pork with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place on the prepared baking sheet and roast, turning once, 15 minutes. Remove the pork from the oven and brush all over with the reserved 3 tablespoons glaze. Continue to roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 5 to 10 more minutes. Let rest 5 minutes, then slice and drizzle with the cranberry glaze.
Nutrition Facts:

  • 3/4 teaspoon salt
  • 3/4 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 2 pork tenderloins (3/4 pound each)
  • 1 teaspoon butter
  • 1/4 cup maple syrup
  • 3 tablespoons cider vinegar
  • 1-3/4 teaspoons Dijon mustard

Maple-glazed Pork Tenderloin


Author: Taste Of Home

My Husband And I Think This Roasted Pork Tenderloin Tastes Like A Fancy Restaurant Dish, But It Couldn't Be Simpler To Make At Home. The Maple-mustard Glaze Makes It Extra Special. It's A Modification Of A Recipe We First Tasted At A Friend's House. -colleen Mercier, Salmon Arm, British Columbia.

Time: 30m

Yield: 4 servings.

Number Of Ingredients: 8

  • Preheat oven to 425°. Mix seasonings; sprinkle over pork. In a large nonstick skillet, heat butter over medium heat; brown tenderloins on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes., Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil, stirring to loosen browned bits from pan. Cook and stir until slightly thickened, 1-2 minutes; remove from heat., Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145°, 7-10 minutes, brushing halfway through with remaining glaze. Let stand 5 minutes before slicing.
Nutrition Facts:

Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 573mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

  • 2 12- to 14-ounce pork tenderloins
  • 2 teaspoons crumbled dried sage leaves
  • 1 tablespoon butter
  • 6 tablespoons pure maple syrup
  • 6 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard

Pork Tenderloin With Maple Glaze

Fall , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Pork , Maple Syrup , Pork Tenderloin

Maple Syrup Brings Sweetness And Warm Color To The Pork. Wild Rice Pilaf, Brussels Sprouts And A Gewürztraminer Would Be Nice Accompaniments.

Yield: Makes 6 servings

Number Of Ingredients: 6

  • Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.
  • Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.
  • Arrange pork slices on plates. Spoon glaze over pork and serve.
Nutrition Facts:

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