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All Easy to Prepare Pork Tenderloin Recipes
Pork Tenderloin, Pages  1 2 3 4
Chinese B B Q Pork
3 lb. pork tenderloin
1/4 c. sherry
1/2 tsp. salt
Pepper
1 clove garlic, crushed
1/2 tsp. ginger
1/2 c. soy sauce
1/4 c. sugar
1 tsp. salt
1 tsp. food flavoring

Marinate 2 hours. Turn and baste a few times. Bake at 375 degrees on rack for 1 hour, basting several times. Cool and slice thin. Serve with side dish of ketchup, hot mustard, sesame seeds to dip tenderloin in.


Creamed Green Beans
1 smoked pork tenderloin (1 - 1 1/2 lbs.)
1 lg. onion, diced
2 ribs celery
1 sm. bunch parsley, tied
3 lg. carrots, sliced
2 bay leaf
6 c. fresh green beans, stems removed
Salt & pepper to taste
1 pt. sour cream
5-6 qt. water
2 med. potato, peeled & cubed

Place smoked tenderloin, onion, celery, parsley, bay leaf in 8 quart stockpot. Add 5-6 quarts of water or 3/4 pot. Simmer for about 2 hours or until tenderloin is fork tender. Remove tenderloin to platter. Remove celery, parsley, bay leaf and discard. Save cooking liquid. To liquid in pot, add beans, potato and carrot. Cook until fork tender. Skim any visible fat from surface. With potato masher, mash green beans/potato/carrot to a coarse puree. Cube tenderloin and return to pot. Add sour cream and salt and pepper to taste. Heat gently, if necessary but do not boil.


Medallions Of Pork With Fresh Apricots And Mint Glaze
18 (1 1/2 oz.) pork tenderloin medallions, skinned and fat removed
9 ripe apricots
1 tbsp. fresh copped rosemary
6 oz. whipping cream
3 egg yolks
1 oz. mint jelly
10 mint leaves--chopped

Flatten medallions slightly and season with salt, pepper and rosemary. Put apricots into boiling water for 15 seconds, then into ice water. Peel the apricots, cut in half and discard the seed. Mix the egg yolk with the mint jelly and chopped mint leaves. Add just a touch of salt and pepper. Whip heavy cream until it peaks and fold in egg yolk mixture. Keep refrigerated until needed. Saute pork medallions over high heat until cooked to desired doneness. Place apricots in saute' pan and cook until heated through. Place three medallions of pork on each plate and top with apricot halves. Cover apricots with mint sauce and place under broiler until just browned. Fresh peaches cut down to size or slices of papaya may also be used. Note: pork tenderloin can be substituted with any other meat or poultry.


Raspberry Vinegar Pork Chops
1 tbsp. butter or margarine
1 tbsp. olive oil or vegetable oil
3 lb. pork tenderloin
1/2 c. raspberry vinegar, divided
3 garlic cloves, sliced thin
2 tomatoes, seeded & chopped
1 tsp. dried sage or thyme
Tarragon or basil
1 tbsp. fresh or dried parsley
Salt & pepper to taste
Fresh raspberries to garnish when available
1/2 c. chicken stock

Melt butter in skillet. Add oil. Brown the pork on each side over high heat. Pour off oil; reduce heat to medium low. Add 2 tablespoons vinegar and garlic. Cover. Simmer for 10 minutes. Remove pork to heated container, cover to keep warm. Add remaining vinegar. Stir up browned bits from bottom. Raise heat and boil until until vinegar is reduced to thick glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until liquid is reduced to half. Strain sauce. Season with salt and pepper. Spoon over chops. Garnish with fresh berries and sage.


Pork And Mushroom Casserole
1 lb. pork tenderloin
3 slices bacon
1/3 c. diced onion
1/2 c. canned mushrooms
1 tsp. salt
1/8 tsp. pepper
1 egg, beaten
1 c. sifted crumbs
1/4 c. mushroom liquid

Dice bacon and fry in skillet. Remove bacon and brown onion and mushrooms in drippings. Remove and combine with bacon. Cut pork into pieces 1/2 inch thick. Season dip in egg and crumbs. Brown in remaining bacon drippings. Fill a 1 quart casserole with alternate layers of meat and vegetables. Add mushroom liquid. Cover. Bake in moderate oven (350 degrees) 1 hour. May be prepared ahead of time. Serves 4.


Pork Tenderloin Casserole
2 lbs. pork tenderloin, cut bite-size pieces
3 sm. onions, cut up fine
Sm. green pepper, cut into pieces

Make an 8-ounce bag medium noodles according to directions. Put in layers in casserole. Over this pour 2 cans tomato soup and 1 cup water. Sprinkle over top with Parmesan cheese. Cover tightly. Bake 2 hours at 350 degrees.

Serves 6-8.


Pork And Apple Casserole
2 1/4 lbs. pork tenderloin, well trimmed and cubed
1/4 c. flour
1/2 tsp. salt
1 tsp. paprika
6 tbsp. butter
1 onion, thinly sliced
1 c. beef bouillon
1/2 c. Madeira
2 firm apples, cut in small pieces

Dredge pork in flour other than above. Heat 4 tablespoons butter and brown pork. Place in 2-quart casserole and place apples over meat. Add remaining butter to fry pan and saute onion. Sprinkle flour, salt and paprika over onion and cook for 2 minutes. Add bouillon and Madeira and bring to a boil. Cook and stir until thickened. Pour over meat and apples. Bake, covered, for 2 1/2 to 3 hours at 250 degrees.


Sauerkraut Casserole
1 lg. can sauerkraut, drained
1-  2 lb tenderloin
2 cans cream of mushroom soup
1 1/2 c. water
1 1/2 pkg. onion soup mix
1 pkg. kulski noodles

Cook noodles, drain. Brown the meat, remove meat from pan, pour soup and water into pork drippings. Mix kraut with noodles, add meat then liquid. Bake at 325 degrees for 45 to 60 minutes or until the meat is tender.


Pork Tenderloin Casserole
1 lb. pork tenderloin, sliced 1/2" thick
4 slices bacon, cut in sm. pieces
2 c. thinly sliced onions
1/2 lb. fresh (or 4 oz. can) sliced mushrooms
2 tbsp. butter
Salt & pepper to taste
Garlic powder to taste
1/2 c. meat or vegetable stock (or 1/2 c. water plus 1 bouillon cube)
1 or 2 eggs, slightly beaten with 2 tablespoons water
Bread crumbs
1/4 tsp. oregano

Season sliced meat with salt, pepper and garlic. Cover with bread crumbs; dip into egg water mixture, then cover again with bread crumbs. Refrigerate for about 20 minutes, turning twice. Brown slices in 1/4 cup hot Crisco. Saute mushrooms in 2 tablespoons butter. Fry bacon crisp; drain well. Add onions to bacon drippings, saute 7 or 8 minutes. Combine onions, bacon drippings and sauteed mushrooms. Season with salt and pepper (and oregano, if desired). Spread over meat. Pour about 1/2 cup stock over vegetables. Cover casserole with foil; bake at 325 degrees for 40 minutes or until meat is tender. If casserole is put together ahead of time and refrigerated, adjust baking time.


Tenderloin Noodle Casserole
6 oz. (about 3 c.) noodles
6 (1/2 inch thick) slices pork tenderloin
3 tbsp. melted butter
3 tbsp. flour
3/4 tsp. salt and pepper
1 c. milk
3/4 c. crumbled blue cheese (3 oz.)
3 tbsp. green pepper
3 tbsp. pimento

Cook noodles in salted boiling water. Rinse and drain. Slowly brown pork tenderloins on both sides. Season.

Blue Cheese Sauce

Melt butter and flour. Stir in milk. Cook until thick. Season. Add crumbled blue cheese. Combine noodles, sauce, and green pepper, and pimento. Place in 6 x 10 x 1 1/2 inch baking dish. Arrange meat on top. Bake 30 minutes in 350 degree oven. Makes 6 servings.


Bavarian Kraut Casserole
1/4 c. margarine
1 c. chopped onion
1 1/2 lbs. pork tenderloin, cut in 1 inch cubes
1 (16 oz.) can sauerkraut
1/4 tsp. nutmeg
1 c. sour cream

Preheat oven to 325 degrees. Melt margarine in skillet over medium heat. Add onion and cook until tender. Remove onions; add pork and brown well. Combine onions, pork, and sauerkraut in 1 1/2 quart casserole. Cover and bake for one hour. When ready to serve, blend in sour cream and nutmeg. Makes 4-6 servings.


Pork Tenderloin Casserole
2 lbs. pork tenderloin, sliced
Salt and pepper
4 slices bacon, cooked crisp
1/2 c. chopped onions
1 sm. can sliced mushrooms, drained
1 1/2 c. sour cream
1 c. grated cheddar cheese

Brown pork slices, each side. Lay in a casserole. Sprinkle with salt and pepper. Crumble bacon and add it with onions to pork. Sprinkle mushrooms on top of mix. Pour sour cream over all. Sprinkle cheese to cover. Bake for 35-40 minutes at 350 degrees.

 

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