Stuffed Roast Pork Tenderloin Recipes

Stuffed Roast Pork Tenderloin Recipes

Pork Tenderloin Recipes Ingredients: 1 tablespoon all-purpose flour; 1 tablespoon butter; 1/2 cup raw celery; 1/2 cup raw celery; 2 small cloves garlic; dash black pepper; 1/2 cup defatted chicken broth; cooking bag; 1 1/2 cups chopped sweet onion; 1 1/2 pounds pork tenderloins, trimmed; 1/4 cup shredded carrot; dash leaf thyme; 1 1/2 cups cooked wild rice; 3 tablespoons cornstarch.

Preparation:

Place flour in cooking bag and shake to coat the inside. Cut tenderloin lengthwise, stopping about 1/2-inch from cutting through. Open the split and flatten the meat out.

Sauté onions, garlic, celery, carrot, and seasonings in butter until tender. Add 1 1/2 cups cooked wild rice; stir to combine. Spread stuffing mixture over split meat. Fold meat retrace itself. Tie with kitchen string. Add the tied tenderloin and chicken broth to the prepared cooking bag; close bag with the provided tie. Position the bag in the shallow baking pan. Bake at 350° until meat reaches an internal temperature of 160°, about One hour.

Pour broth into a sauce pan and skim off body fat. Combine cornstarch by incorporating teaspoons of water and stir to dissolve. Stir to the broth; cook until thickened.

Serves 3 to 5.

Roast Pork Tenderloin with Rosemary

Pork Tenderloin Recipes Ingredients: 1 clove garlic (cut into slivers); 1 teaspoon dried, crushed rosemary leaves; 1 pound pork tenderloin; vegetable cooking spray; 1 egg.

Make small slits inside the pork and insert the garlic slivers. Put the pork in a small roaster and spray lightly with cooking spray. Rub the rosemary leaves onto the top of pork and lightly sprinkle with salt and pepper. Roast in a very 425 degree F. oven for 20 to 30 minutes or until implemented to preference.

This pork tenderloin recipe serves 4.

Put chops right casserole dish and cover with dressing and bake at 350 degrees F. for approximately 90 minutes, basting the dressing frequently with all the liquid when the chops were simmered.

This pork chop recipe serves 3 to 5.

Spiced Pork Tenderloin With Fresh Cranberry and Orange Glaze

This spiced pork tenderloin is not hard to arrange and lacking in fat. Serve this pork using your favourite vegetable or greens and hot cooked rice.

Spiced Pork Tenderloin With Fresh Cranberry and Orange Glaze

Ingredients for Pork Tenderloin Recipes: 2 large cloves garlic; 1/2 teaspoon leaf thyme; 1/2 teaspoon ground allspice; salt and pepper; 1 can (12 ounces) mandarin orange slices in syrup or lite syrup; 1/2 cup sugar; 2 pork tenderloins, about 1 pound each; 1/2 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; dash ground cloves; 12 to 16 ounces fresh or frozen cranberries; juice and zest from 1 orange.

Preparation:

Heat oven to 425°. Lightly oil a roasting pan.

Trim extra fat from pork tenderloins.

Mash and mince the garlic and blend well with all the cumin, thyme, cinnamon, allspice, and cloves; mix with 1 or 2 teaspoons of vegetable oil. Rub spice mixture everywhere in the pork tenderloins. Roast until pork registers about 155°.

Meanwhile, in a very saucepan, combine the cranberries, mandarin orange slices and syrup, sugar, and orange juice and zest. Bring to a boil. Reduce heat and simmer approximately 8-10 minutes, or until cranberries have popped and the mixture is thickened.

Spoon a few of the cranberry mixture over the pork tenderloins and roast for five minutes longer. Heat remaining cranberry mixture to serve with sliced pork. Allow the pork rest for around 5 minutes before slicing.

Serves 4.

Honey Mustard Pork Tenderloin

That is quick and easy Pork Tenderloin Recipes to prepare and cook in the slow cooker. Grease the slow cooker if we do oil or make use of a cooking bag to make cleanup easier.

Ingredients: salt and pepper; 4 tablespoons grainy Dijon mustard or country-style; 2 tablespoons brown sugar; 1/2 teaspoon dried leaf thyme, crumbled; 1 tablespoon cold water; 2 pork tenderloins, about 1 pound each; 1 small clove garlic, minced; 2 tablespoons honey; 1 tablespoon cider vinegar or balsamic vinegar; 1 tablespoon cornstarch.

Preparation:

Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork inside the crock pot. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour in the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.

Remove pork to a plate, cover with foil, and keep warm. Pour the juices in to a saucepan and provide a boil over medium heat. Simmer for Eight or ten minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk in the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

FENNEL CRUSTED PORK TENDERLOIN RECIPES

FENNEL CRUSTED PORK TENDERLOIN RECIPES

Pork Tenderloin Recipes Ingredients: 1 tbsp of coriander seeds; 1 tbsp of Worcestershire sauce; ¼ tsp of salt; 1 pound of pork tenderloin; 2 tbsp of fennel seeds; 6 tbsp of fat free, less sodium chicken broth; 1 tsp of minced garlic; 1/8 tsp of ground black pepper; 2 tsp of coconut oil.

Procedure:

1. Put fennel seeds and coriander seeds in a very spice grinder and process until slightly ground.

2. Put the spices in a blender and add the broth, Worcestershire sauce, garlic, salt and pepper. Blend well.

3. Slice the tenderloin into 2 equal pieces. Cut each piece lengthwise. Tend not to cut through. Open flat and rub the blended spice mixture around the pork.

4. Place essential olive oil in a very non-stick skillet over medium heat. Add pork and cook 5 minutes on each side or until done well. Remove pork from skillet.

5. Add ¼ cup of broth for the warm pan and cook until liquid almost evaporates. Scrape the skillet to have the browned scarred bits and pour over cooked pork.

Spicy Grilled Pork Tenderloin Recipes

Ingredients: 3 Tbl brown sugar; 1/2 tsp sweet paprika; 2 Tbl chopped cilantro; 1/4 c. soy sauce; 1 tsp dried mustard; 1 tsp cumin; 5 cloves garlic, sliced; 1 small pork tenderloins.

Directions:

Combine all ingredients in the large freezer baggie. Add tenderloins; push out air. Marinate refrigerated 30-60 minutes minimum.

GRILL 5 inches above hot coals, covered Ten mins (thermometer registers 160). Turn over halfway through grilling, basting with marinade. Let stand 5 minutes. OR

BROIL 3 inches from heat 10-12 minutes till thermometer reads 160. Turn halfway through cooking, basting with marinade. Let stand 5 minutes.

Thinly slice crosswise. Discard leftover marinade.

PORK TENDERLOIN WITH MUSTARD SAUCE

PORK TENDERLOIN WITH MUSTARD SAUCE

Pork Tenderloin Recipes Ingredients: ¼ cup of soy sauce; ¼ cup of tequila or bourbon; 2 ½ lbs of pork tenderloin; 2 tbsp of brown sugar.

For the mustard sauce: 1/3 cup of mayonnaise; 1 tbsp dry mustard; 1/3 cup of sour cream; 1 tbsp chopped scallions; 1 and ½ tbsp vinegar.

Procedure:

1. Mix the tequila or bourbon, soy sauce, and sugar. Just be sure you mix them well. Soak and marinate the pork tenderloins in mixture for 2-3 hours.

2. Preheat oven to 325 degrees temperature.

3. Receive the pork from the marinade and bake in the oven for One hour while brushing with left-over marinade sauce from time to time.

4. Blend all sauce ingredients and mix well.

5. Slice pork into thin and diagonal portions and top with mustard sauce.

Barbecued Pork Tenderloin Recipes

Ingredients: 2 tsp (10 mL) cornstarch; 2 tbsp (25 mL) finely chopped fresh coriander; 2 pork tenderloins; 1 green_onion, finely chopped.

Marinade: 1/4 cup (50 mL) tomato_paste; 3 cloves garlic, minced; 1-1/2 tsp (7 mL) granulated_sugar; 1/2 tsp (2 mL) Worcestershire_sauce; 1/2 cup (125 mL) orange juice; 2 tbsp (25 mL) grainy mustard; 4 tsp (20 mL) chilli powder; 1 tsp (5 mL) each ground cumin and coriander; 1/4 tsp (1 mL) salt.

Preparation:

Marinade: In bowl, whisk together orange juice, tomato paste, mustard, garlic, chilli powder, sugar, cumin, coriander, Worcestershire sauce and salt. Add pork, looking at coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for about One day.)

Remove pork from marinade, letting excess drip back into bowl. Pour marinade into small saucepan; reserve.

Place pork on greased grill over medium heat; close lid and grill, turning Thrice, until browned and merely a hint of pink remains inside, about Twenty or so minutes.

Meanwhile, bring reserved marinade and 3/4 cup (175 mL) water to boil over high temperature; reduce heat and simmer until reduced to 1 cup (250 mL), 7 minutes.

In normal size bowl, whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into marinade. Simmer until thickened and glossy, about 1 minute. Keep warm.

Transfer pork to cutting board and tent with foil; let mean Ten minutes before slicing across the grain. Sprinkle with onion and coriander. Serve with sauce.