Tender Pork Tenderloin Recipes

Steps:

• Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Steps:

• Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim any excess fat from pork and pat dry with a paper towel. Season with salt and pepper. Dust with flour, shaking off any excess.
• In a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heat. Sear the pork in the oil, rotating to brown evenly all sides. Transfer to a baking dish just large enough to fit the tenderloin.
• In a bowl, stir together the Russian-style salad dressing, honey, and onion soup mix. Pour evenly over the tenderloin, rolling the meat to coat on all sides. Cover with aluminum foil.
• Bake, covered, in the preheated oven for 30 minutes, basting with glaze every 10 minutes. Remove foil and continue baking another 30 minutes, or until pork is no longer pink in the center.

Steps:

• 1. Preheat the oven to 400°F.
• 2. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper, and cumin.
• 3. Place the oil in an oven-proof skillet and sear the tenderloin well on medium-high heat for about 10 minutes, turning the meat over as it browns.
• 4. Add the chicken broth and white wine to the pan and place it in the oven for 10 minutes. Remove it and let it rest for 10 to 12 minutes, before carving. It will continue to cook as it sits. Slice and serve immediately.

Steps:

• Preheat oven to 400.
• With the top of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers.
• Season with salt, pepper and cumin.
• Place the oil in an oven-proof skillet and sear the tenderloin well over medium-high heat for about 10 minutes, turning the meat over as it browns.
• Add the chicken broth and white wine to the pan, and place it in the oven for 10 minutes.
• Remove it and let it rest, covered with foil, for 10-12 minutes before carving. It will continue to cook as it sits.
• Slice and serve immediately.