Peppered Pork Tenderloins Recipes

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes. , In a small bowl, mix flour and broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Return pork to pan. Cook until a thermometer inserted in pork reads 145°.

Steps:

• in a small bowl, stir together the oil, mustard, Rosemary, and salt. Brush the mixture over the pork. Sprinkle the tenderloins on all sides with the pepper. Cover and refrigerate until ready to cook, up to four hours.
• Place the grill rack or broiler pan 4 inches from the heat. Prepare a medium hot charcoal fire or preheat a gas grill for the broiler.
• Grill or broil the pork, turning it with tongs so that it is browned on all sides and the meat feels springy when pressed, about 15 to 20 minutes, according to the thickness. The pork should be pink and juicy when cut an instant read thermometer inserted in the center should read 150 to 155°. Do not overcook. Transfer the pork to cutting board and cover with foil. Temperature will continue to rise 5 to 10° as the meat rest. Let stand about five minutes.
• Remove the strengths and carve the pork into 1/2 inch thick diagonal slices. Fan them on a serving platter. Serve warm or at room temperature. Serves 6 to 8

Steps:

• Trim off excess fat and discard.
• Mix spices together and rub over the tenderloin.
• Place in a shallow roasting pan.
• Bake at 425 degrees for 45-55 minutes or until internal temperature reads 155 degrees.
• Let roast rest for 5 minutes before slicing.

Steps:

• Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.