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.
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.