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    You are in: Home / Cookbooks / Pork Tenderloin/Sausages/Ground & Other
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    926 recipes in

    Pork Tenderloin/Sausages/Ground & Other

    « Previous 1 2 3 4 . . . 18 19 20 Next »
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    very yummy! we really enjoyed this.

    Recipe #29493

    I love twice cooked pork in the restaurant and I was looking for a way to recreate it at home. Use the crushed red pepper to make it hot or leave it out for a milder flavor.

    Recipe #329834

    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

    29 Reviews |  By bratty

    The flavors of this dish mix really well together. We like this served over brown rice, it makes a nice dish.

    Recipe #30618

    Pork tenderloin with a crispy onion crust.

    Recipe #143227

    This is my absolute favorite marinade for pork tenderloin. It is simple, sweet, warm flavors and a little spice with some red pepper. Just marinade in a large baggie anywhere from 4-8 hours and grill. You can use an indoor grill, but I prefer outdoor.

    Recipe #384930

    This came in an e-mail from The Food Network and looks to be not only easy, but a different and scrumptious way to cook chicken. This would work well with pork too.

    Recipe #393292

    This is a typical Meatloaf found in eastern European kitchens and restaurants. My Dad who was a wonderful cook brought this with him when he came to America in the 20's. I've added the glaze when I started to prepare it myself. Also he used to use minced garlic, not the other type I now use. Remember to get lean ground pork. The pork I remembered seeing in the supermarkets had very visible pork fat. Try not to purchase that type. Buttered parslied potatoes and cucumber salad go especially well with this dish. You can use either a loaf pan or a 9x13. One tip said she used a loaf pan and was able to extract the grease before adding the glaze. Both pans are usable. See which one works best for you.

    Recipe #358767

    9 Reviews |  By Mikekey

    A nice Asian dish. Serve over hot rice or Chinese noodles. As per a suggestion from --Nimz--, if you like a little heat, add some red pepper flakes.

    Recipe #259288

    10 Reviews |  By Marie

    The bread crumb mixture makes for a wonderfully moist and tender pork tenderloin roast. Very tasty!

    Recipe #72135

    I got this recipe from my mother (like most of my good ones), and I changed it a little to suit us.

    Recipe #348462

    This is a delicious way to make pork tenderloins.

    Recipe #351488

    Roast pork is one of our favorites, and apples go so well with it. The cider gravy I made up myself and used it on garlic mashed potatoes--this whole meal was served to a group of our local Vietnam Vets and they loved it!

    Recipe #388259

    1 Reviews |  By Ridgely

    This recipe I adapted to feed my family from the book "I loved, I lost, I Made Spaghetti". Simple and delicious!

    Recipe #387690

    This rub brings beef or pork to life, also great to use for the outdoor rotisserie :) --- the amounts are enough for one 3-4 pound roast

    Recipe #77782

    From Austin Entertains, cookbook of The Junior League of Austin, TX. Marinate for 8 hours.

    Recipe #54114

    This recipe comes from New Zealand celebrity chef Mike King courtesy of the NZ Pork Industry Board. The marinade is simple to prepare and imparts a wonderful smell and aroma to the pork. As written, this recipe includes my favorite vegetables for kebabs but you should feel free to use your own. Cooking time includes marinading the pork.

    Recipe #134856

    This is the meal we have when I'm feeling completely lazy. It's so easy, I'm almost ashamed to post! The pork turns out so juicy and flavorful. We've added a small amount of grated ginger to the sauce, but really prefer it "plain."

    Recipe #48460

    9 Reviews |  By Rita~

    Apricot-Ginger Pork Tenderloin

    Recipe #116505

    From America's Test Kitchen (ATK) Cook's Country magazine. This is designed to take 30 minutes or less with great flavor. Great weeknight meal idea.

    Recipe #384357

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