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Pork Tenderloin

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9 Reviews |  By Rita~

Apricot-Ginger Pork Tenderloin

Recipe #116505

8 Reviews |  By Bergy

Pork no longer needs to be massacred with cooking - I know it is a hard habit to break if this is how you were brought up but pork today is perfectly safe to eat slightly pink and it is so juicy, Try it - not blood rare but just a light pink. This is a very tasty recipe.

Recipe #33052

Marinated in cinnamon and brown sugar. Add this to your summer grilling menu.

Recipe #121360

A super easy pork tenderloin recipe that my family loves.

Recipe #275874

This is one recipe I tried and was delicious. This is from the issue of March 2002 of Coup de Pouce.

Recipe #288931

We love this variation of pork tenderloin. It's excellent served over rice. Delicious! The prep time does not include marinating, which is 2 hours. Enjoy!

Recipe #281775

A Martha recipe that is SOO simple with easy ingredients. Serve with oven roasted sweet potato wedges and steamed broccoli. Cook time includes prep time

Recipe #53473

This is very tasty, however I must admit that when cooking the pork the stated amount of time was not enough for my family. After resting the pork was still VERY pink so I put it back in the oven for another 5 minutes. This cooked the pork through entirely. I know that this probably wasn't Ming's intention for the dish but for those of you who like thoroughly cooked pork please know you need to cook the meat longer.

Recipe #327686

Recipe #146339

I developed this recipe based on what I had on hand: rosemary fresh from the pot on my balcony, a Niman Ranch pork tenderloin, and a brand-new jar of dijon mustard. The result is an incredibly flavorful, relatively quick dinner that is also pretty low in fat (you could use a nonstick pan and less oil for even lighter results, though the searing will not be as good). Great with mashed potatoes and steamed veggies for a simple weeknight meal that's fit for guests.

Recipe #41927

Panko breadcrumbs give these cutlets a nice, light, crisp crust. This recipe serves 2, but can easily be doubled. Originally from Bon Appetit.

Recipe #108948

9 Reviews |  By twissis

This definitely company-worthy & easy-to-fix recipe from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin (& the pic) made my eyes grow wide & my mouth water. Per his intro, "The art of simmering is a very important part of bistro cooking. All you have to do is combine all the ingredients, put them in a skillet (or casserole dish) & allow to cook b4 enjoying the rich flavors." Even that part of the recipe won me over. A white Burgundy (Rully or Pouilly-Fuisse) was suggested to accompany this dish. *Enjoy* ! *Edited To Add* In response to reviewer comments, I added the word *whole* to help describe the spice cloves, suggested med-sized shallots & gave options for the onion ingredient. :-)

Recipe #256004

9 Reviews |  By ellie_

A while ago someone asked what to do with pork cutlets she got on sale - this is a wonderful dish using pork cutlets that we enjoy served with egg noodles. Recipe source: Bon Appetit (January 1981)

Recipe #207708

This recipe comes from the Everyday Food Magazine. Super good.

Recipe #136109

From Rachel Ray - this is delicious & easy - one of her 30 minute meals. It makes a nice gravy so serve with potatoes, thick bread or rice that can soak it up! (I used boneless pork chops, trimmed of fat and pounded thin).

Recipe #211643

'Enjoy the best of two countries in one meal! A traditional Austrian dish, schnitzel makes a mouthwatering meal when served with a creamy sauce flavored with Gouda, a cows’ milk cheese named after the city of Gouda in the Netherlands.'. Local recipe. Serving suggestion from original recipe introduction: 'This feel-good comfort food begs for fresh, sauteed vegetables and seared apples tossed with onions, butter and thyme.' What I served: mashed potatoes with green onions, little bit of plain yogurt, salt; and a medley of steamed carrots (standard, yellow, indigo) and fresh green beans. The oil was reduced from 1 1/2 cups to 1/2 cup. I cooked the chops for 5 minutes each side in 1/4" of oil on medium heat.

Recipe #466572

8 Reviews |  By Brenda.

Recipe from Michaela Rosenthal, winner of The National Pork Board’s “America’s Favorite Family Recipes Contest” in celebration of National Eat Dinner Together Week.

Recipe #206696

I love cherries and pork together so plan on making this one soon!

Recipe #217061

I have tried many recipes for pork tenderloin and this is the absolute best ever. It is so tender and juicy and great tasting. Hope you enjoy.

Recipe #87420

The ultimate fall dinner! Serve with mashed or roasted potatoes, to go with the wonderful sauce! Edited to add the brown sugar - for those who like sweetness, but not necessary.

Recipe #252594

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