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    You are in: Home / Cookbooks / Pork Tenderloin
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    25 recipes in

    Pork Tenderloin

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    99 Reviews |  By ~Nimz~

    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

    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

    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

    Recipe #146339

    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

    From the Jan 07 issue of Martha Stewart Living.

    Recipe #213181

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

    Recipe #288931

    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

    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

    9 Reviews |  By Rita~

    Apricot-Ginger Pork Tenderloin

    Recipe #116505

    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

    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

    The spice rub for this is fantastic! At first I was a bit skeptical after I had mixed all the spices together and smelled it. BUT, after I rubbed it into the pork tenderloin and started searing it, this incredible smell filled my kitchen. I got this recipe from Easy Entertaining with Michael Chiarello. My husband, the meat-eater, loved it!

    Recipe #102087

    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

    Another scrumptious pork tenderloin recipe that is so easy and so delicious! Plan ahead. Must marinate for 8 hours. Award winner in a recipe contest.

    Recipe #163349

    A super easy pork tenderloin recipe that my family loves.

    Recipe #275874

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

    Recipe #217061

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

    Recipe #121360

    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

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