pork tenderloin recipes - help me out!

So I love pork tenderloins, but I'm lazy and always cook them the same way...

crock pot with red potatoes, carrots, mushrooms, onion soup mix and chicken stock....

Anyone have any new recipes (and yep, I've read some of the other threads on here....just looking for something new...)

I like rubbing mine with Stubb's Rub and grilling it. It's usually great and perfectly tender with a nice crust. I like to supplement it with egg noddles in a butter and garlic sauce.

I also love to grill my pork tenderloin, but it's easy to overdo it. To reduce the chances you'll dry it out, brine the meat for a couple days beforehand. It's so hard to go wrong that way.

50/50 blend of good apple juice and your choice of a belgian trippel, golden, or dark strong + corriander and another floral/fruity spice (I like allspice) to taste. Let soak 5-6 hours then grill over indirect heat. Simple, but the apple and the belgian character really works well with pork.

Make a sheet of bacon by doing over/under lattace effect. then roll the tenderloin in the bacon and throw on the grill.

Sorry I dont have time to provide a direct link, but i found it on baconporn.me. This is a safe for work site. Its a ways to cook with bacon site.

Wiener Schnitzel vom Schwein Is a favorite in my house since my wife does not like veal. I cut the tenderloin on the bias and give them a pounding, then bread and fry, serve with lemon wedges and some fresh spaetzle browned lightly in butter. otherwise I put the pork in my vacuumpacker marinating bowl after rubbing it down with some olive oil and some Williams-Sonoma chipotle rub overnight, then grill it indirect to medium doneness.

****! looks like I need some more tenderloins! all of these sound awesome!!!

Blackened with course black pepper, lemon pepper and garlic pepper. Grilled on high heat until done. Allow to rest at least 15 minutes and slice.

Can also be served as an appetizer. cut loin into cracker sized portions and serve with various cheeses and crackers.

509inc said:

Make a sheet of bacon by doing over/under lattace effect. then roll the tenderloin in the bacon and throw on the grill.

Sorry I dont have time to provide a direct link, but i found it on baconporn.me. This is a safe for work site. Its a ways to cook with bacon site.

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Now THAT sounds good. Need to use more bacon in my cooking.

ok - here's what I'm thinking; a hybrid of pretty much all of the suggestions so far.

I'm gonna brine the tenderloin tonight (1/4 c. sugar, 1/4 c. salt, 1 qt. veg. broth, some peppercorns)

Tomorrow, I'll dry & dry, rub with some kind of rub; wrap in bacon, and grill over direct heat for a few minutes each side, then over indirect heat till ~155*.

I'll slice into medallions, and add that to a garlic/shallot/butter/parm cheese & egg noodle dish.

Pics to follow!

For those that don't know, I've been known to use the bacon-lattice concept a time or two

Rule of thumb for me, any time I cook fresh pork except for the crock pot, I brine all of it. I to my best not to overcook, I try to serve mine @ 145 to 150 degrees. Here is a link to a good start for a brine recipe.

I like to marinate mine in a little 'cue rub and cranberry juice, then wrap in bacon, pepper the hell out of it, and smoke 'em at 225* for about an hour. Then stick it under the broiler (or roll it around on a hot grill) for a minute to crisp the bacon, and you're all set.

The bacon keeps it juicy and insulated like crazy so it doesn't overcook and dry out. I serve with atomic buffalo turds (stuffed hot peppers, smoked) and smoked potatoes done into potato salad. Goooood eatin'.

First brown it in a heavy skillet. Then place in a dutch oven or crock pot and add pineapple juice, coconut milk, Thai curry spice and sriracha hot sauce. Cook until tender and serve over rice.
If you're in a hurry cut the pork into bite size pieces before browning so it will get tender quicker

My pork tenderloins always come out the best when grilled.

Brines or marinades are almost a must. The most important step for me is a great sear on high and then low and slow for until reaching an internal temperature of 150-160.

If using a sugar based sauce, just make sure to apply it later to avoid a burnt bitter taste.

The bacon cheese basket looks awesome btw!

I like to slice it nearly in half lengthwise, and open it up. Then flatten with a hammer (gently, cause it is already a tender meat).

Then spread a mixture of chopped spinach, artichoke, and feta cheese. Heck, throw whatever you want in there!

Roll it up and wrap in foil, or tie with string and grill. No need to go low and slow. Just grill as you would a steak I guess.

You could rub some seasoning on there if you like, or wrap in bacon. Almost anything is great with tenderloin. I've been tempted to simply brine and grill, just to have more of the loin flavor and less seasoning. But I always end up butterflying it and wrapping it up.

Homercidal said:

I like to slice it nearly in half lengthwise, and open it up. Then flatten with a hammer (gently, cause it is already a tender meat).

Then spread a mixture of chopped spinach, artichoke, and feta cheese. Heck, throw whatever you want in there!

Roll it up and wrap in foil, or tie with string and grill. No need to go low and slow. Just grill as you would a steak I guess.

You could rub some seasoning on there if you like, or wrap in bacon. Almost anything is great with tenderloin. I've been tempted to simply brine and grill, just to have more of the loin flavor and less seasoning. But I always end up butterflying it and wrapping it up.

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i've done this before, with apples and gouda for pork. jalapenos and cheddar for chicken. worked out great every time. :rockin:

Here's a family favorite -

Marinate the tenderloin for 8-12 hours with:
1 1/2 cups OJ
Juice of 2 limes
6 tblspn olive oil
1/3 cup minced parsley
2 tblspn minced fresh oregano
1 teaspn salt
2 garlic cloves, minced

Grill - sear first, then lower heat. Grill to your satisfaction

Make this salsa to serve with it:
1 small red onion, chopped
1/4 cup lime juice
1 mango, coursely chopped
1 red bell pepper, chopped
1/4 cup fresh cilantro, chopped
1 clove garlice, minced
1/4 cup OJ
1 jalapeno, finely chopped (optional)

Serve it all with veggies - our favorite is roasted green beans and roasted red potato slices (arrange on baking sheet, apply salt, pepper, and olive oil liberally, and roast in the oven at 425 for about 20 minutes)

Leftover tenderlion is also perfect for cuban sandwiches the next day!

Just decided what I am having this weekend!

niquejim said:

First brown it in a heavy skillet. Then place in a dutch oven or crock pot and add pineapple juice, coconut milk, Thai curry spice and sriracha hot sauce. Cook until tender and serve over rice.
If you're in a hurry cut the pork into bite size pieces before browning so it will get tender quicker

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Suppose you could post up this exact recipe, or PM it to me? looks AWESOME! I might give it a whirl sunday!

Homercidal said:

I like to slice it nearly in half lengthwise, and open it up. Then flatten with a hammer (gently, cause it is already a tender meat).

Then spread a mixture of chopped spinach, artichoke, and feta cheese. Heck, throw whatever you want in there!

Roll it up and wrap in foil, or tie with string and grill. No need to go low and slow. Just grill as you would a steak I guess.

You could rub some seasoning on there if you like, or wrap in bacon. Almost anything is great with tenderloin. I've been tempted to simply brine and grill, just to have more of the loin flavor and less seasoning. But I always end up butterflying it and wrapping it up.

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this one is gonna get done up proper mid next week, I got a costco pack of tenderloins!

Tenderloin is best cooked whole, as in still in the rest of the pig. :rockin: We had our roast last weekend and as we carved, we pulled out one of the loins whole for yet another party this coming Friday. I'm going to reheat the loin by wrapping it in foil, adding some cider, and then toss it on the grill. I'm going to make up a chipotle peach sauce to go on top after slicing

This is really easy and one of my favorites:

Apricot Pork Tenderloin

1 jar Polander All-Fruit apricot ( plum works well, too)
2 tsp. chicken bouillon granules
Garlic, to taste (I use lots of cloves and insert them right into the tenderloin)
1- 1 1/2 lb. pork tenderloin

Mix ingredients together: spread over top of tenderloin. Wrap pork in heavy foil. Put in a 350 degree oven for approximately one hour. Can be done on the grill for the same amount of time.

FromZwolle said:

i've done this before, with apples and gouda for pork. jalapenos and cheddar for chicken. worked out great every time. :rockin:

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Oh that sounds good! I finished up a pulled pork in the crock pot (ordeal in another thread) with some apple juice and it was not bad. And everyone knows pork and apples goes so good together!

I grill mine usually, or bake it in the oven. My girlfriend and I came up with a simple recipe that works well.

Ingredients:

We take a 1 to 1.5 lbs pork tenderloin. Sliver some garlic cloves and stab the fat side of the tenderloin and insert the slivers into the holes. Usually like, 4 or 5 cloves.

Then we season with crushed rosemary, pepper, little bit of salt. She throws some other seasonings on there, depending on the taste you want.

Then I grill it fat side down, on a cast iron skillet on the grill. It's indirect grilling. I grill for 30 minutes on a medium heat or until the internal temperature hits 165 degrees, then I remove, cover with tin foil and let sit for 5 minutes.

I usually make potatoes seasoned the same way. The loin comes out great, juicy and flavorful.

Sean From NH

This recipe is always a hit at my house.The red wine sauce is my husband and daughters favorite(It's probably the only thing they agree on).I got the recipe out of a 2005 Southern living cookbook.

You can change a few things in the recipe without messing it up.I have added a couple of notes.I have found that making the cornstarch mixture ahead and having it close at hand is helpful.

I usually serve it with garlic mashed potatoes and asparagus.



1 cup reduced-sodium soy sauce
1 and 1/4 cup molasses(I always use maple syrup with great results)
1/4 cup fresh lemon juice
1/4 cup olive oil
3 tablespoons minced fresh ginger(I often use ground ginger-1/4 tsp ground=1 tsp fresh)
2 large garlic cloves,minced
3 (3/4-pound)pork tenderloins
Red Wine Sauce


Combine first 6 ingredients in a shallow dish or zip-top freezer bag:add tenderloins.Cover or seal.,and chill 8 hours.
Remove tenderloins from marinade,discarding marinade.
Grill tenderloins,covered with grill lid,over medium-high heat(350-400)20 minutes or until a meat thermometer register 160 degrees.turning occasionally.Let stand 10 minutes before slicing.Serve with Red Wine Sauce if desired.makes 6 to 8 servings.





Red wine sauce

1/2 small sweet onion,minced
2 tablespoons butter
1/2 cup dry red wine (I usually use Cabernet or a merlot)
1(14oz) can beef broth
1/4 cup water
2 tablespoons cornstarch

Saute' onion in butter in a saucepan over medium-high heat 3 minutes.Add wine cook 3 minutes.Add beef broth,bring to a boil and cook 5 minutes.

Stir together 1/4 cup water and cornstarch add to broth mixture stirring constantly.1 minute or until mixture thickens.Remove from heat and serve over tenderloin.Makes about 1 1/4 cups.









Blue Nile Review-James Allen Reviews
Diamond Guide

Awesome pork tenderloin recipe I have made several times before.
Recipe courtesy Emeril Lagasse

# One 3 1/2-pound boneless pork loin
# 2 tablespoons olive oil
# 1 tablespoon kosher salt
# 1 1/2 teaspoons ground cumin
# 1 1/2 teaspoons freshly ground black pepper
# 1/2 cup freshly squeezed orange juice
# 1/4 cup freshly squeezed lime juice
# 1/4 cup white wine vinegar
# 2 tablespoons orange marmalade
# 2 tablespoons chopped fresh cilantro
#
Cooking Directions

Preheat the oven to 400 degrees F.

Heat a large skillet over medium high heat. Rub the pork loin well on all sides with the olive oil, and season it with the kosher salt, cumin, and black pepper. Place the pork loin, fat side down, in the skillet and cook, turning occasionally, until well-browned on all sides, 10 to 12 minutes. Remove the pork from the skillet and place it in a small roasting pan or baking dish that holds it snugly.

In a medium bowl, combine the orange juice, lime juice, vinegar, and marmalade, and whisk well to combine. Drizzle the citrus mixture over the pork.

Place the roasting pan in the oven, and cook until the pork reaches an internal temperature of 140°F, basting the pork with the pan juices occasionally. (Take care not to overcook the pork.) Should the pan juices evaporate and begin to scorch before the pork is done, add a bit of water to keep it from burning.

Remove the pork from the oven, add the cilantro to the roasting pan, and swirl it in the pan juices. Allow the pork to rest for 7 to 10 minutes before slicing. Serve the pork thinly sliced, drizzled with pan juices.