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All Easy to Prepare Pork Tenderloin Recipes
Pork Tenderloin, Pages  1 2 3 4

PORK TENDERLOIN DIANE

1 lb. pork tenderloin, cut crosswise into 8 pieces
2 tsp. lemon pepper
2 tbsp. butter
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. Dijon-style mustard
1 tbsp. finely chopped chives or parsley
Whole chives for garnish

Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour sauce over medallions; sprinkle with chopped chives. Garnish with whole chives. Serve with vegetables. Makes 5 servings.


PORK TENDERLOIN WITH ASPARAGUS

8 pieces pork tenderloin (about 2 lb.)
2 tbsp. butter or margarine
1 can condensed cream of asparagus soup
1/4 c. milk
1/2 c. chopped onion
1 (3 oz.) can sliced mushrooms, drained
1/2 tsp. curry powder
Dash of pepper

Pound pork slices to flatten. In skillet, brown tenderloin in butter or margarine; set aside. In same skillet, blend together soup and milk; stir in remaining ingredients. Return meat to skillet. Cover and simmer 40-45 minutes or until tender. Serve sauce atop meat. Makes 4 servings.


PORK MARSALA

1 lb. pork tenderloin
1 tbsp. butter or margarine
1 tbsp. vegetable oil
1 clove garlic, minced
1/2 c. marsala
1/2 c. dry red wine
1 tbsp. tomato paste
1/2 lb. fresh mushroom caps
1 tbsp. chopped fresh parsley
Hot cooked noodles or rice

Cut tenderloin into 4 equal pieces. Place each piece between 2 sheets of wax paper; flatten to 1/4" thickness using a meat mallet or rolling pin. Heat butter and oil in a large, heavy skillet over medium heat. Add pork and cook 3 to 4 minutes on each side or until browned. Remove pork from skillet and keep warm. Saute garlic in pan drippings in skillet; add wines and tomato paste, stirring until blended. Add mushroom caps, and simmer 3 to 5 minutes. Return pork to skillet and cook until thoroughly heated. Sprinkle with parsley and serve over noodles or rice. Yield: 4 servings.


PORK TENDERLOIN WITH RASPBERRY SAUCE

1 lb. pork tenderloin trimmed & cut into 8 crosswise pieces
1/8 tsp. cayenne pepper
2 tbsp. butter
2 kiwi fruit, peeled, thinly sliced crosswise

RASPBERRY SAUCE
6 tbsp. red raspberry preserves
2 tbsp. red wine vinegar
1 tbsp. catsup
1/2 tsp. prepared horseradish
1/2 tsp. soy sauce
1 clove garlic, minced
Fresh raspberries for garnish, optional

Press each tenderloin slice to 1 inch thickness; lightly sprinkle both sides of each slice with cayenne pepper. Heat butter in large heavy skillet over a medium-high heat. Add tenderloin slices; cook 3-4 minutes on each side. Meanwhile, combine all sauce ingredients in small saucepan; simmer over low heat about 3 minutes, stirring occasionally. Keep warm. Place cooked tenderloin slices on warm serving plate; spoon on sauce and top each tenderloin with kiwi slice. Garnish each serving plate with remaining kiwi slices and fresh raspberries, if desired. Yield 4 servings.


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PORK TENDERLOIN 

2 1/2 lb. pork tenderloin
1/2 c. soy sauce
1/2 c. bourbon

Marinate overnight. Turn occasionally. Bake at 325 degrees for 1 hour, basting occasionally. Serve with Mustard Sauce.

MUSTARD SAUCE
1/3 c. sour cream
1/3 c. mayonnaise
1 tbsp. dry mustard
4 finely chopped green onions
1 1/2 tsp. vinegar
Salt to taste


GINGERED PORK WITH PEACHES

1 lb. pork tenderloin
1 tbsp. vegetable oil
2 tbsp. soy sauce
2 tsp. finely chopped gingerroot or 1 tsp. ground ginger
2 tsp. cornstarch
1/8 tsp. pepper
2 cloves garlic, finely chopped
2 tbsp. vegetable oil
1/2 c. slivered almonds
1/2 c. chicken broth
3 med. peaches, pared and sliced*
6 green onions (with tops), cut into 1 inch pieces
3 c. hot cooked rice

Trim fat from pork tenderloin. Cut pork with grain into 2 inch strips. Cut strips across grain into 1/4 inch slices. (For ease in cutting, partially freeze pork about 1 1/2 hours.) Toss pork with 1 tablespoon oil, the soy sauce, gingerroot, cornstarch, pepper and garlic. Heat 2 tablespoons oil in 10 inch skillet over medium high heat until hot. Rotate skillet until oil covers bottom. Stir-fry pork and almonds 6 to 8 minutes or until pork is brown. Add chicken broth. Stir about 1 minute or until thickened. Add peaches and onions. Stir about 3 minutes or until peaches are hot. Serve over rice. 6 servings (about 3/4 cup each); 315 calories per serving. *1 package (16 ounces) frozen sliced peaches, thawed and drained, can be substituted for the fresh peaches.


BRAISED PORK MEDALLIONS WITH APPLES

1 lb. pork tenderloin
1/2 tsp. freshly ground pepper
1/2 tsp. sage, crushed
1/2 tsp. thyme, crushed
1/2 tsp. ginger, ground
1/2 tsp. cinnamon, ground
2 tbsp. cooking oil
1 onion, minced
1 lg. apple, peeled, cored, coarsely chopped
1/2 c. apple cider (or apple juice if cider is available)

If using tenderloin, slice crosswise into 8 "medallions". Mix seasonings together and coat pork. Heat cooking oil in large skillet; saute pork on both sides to brown, remove and reserve, covered to keep warm. Add onion and chopped apples to skillet. Saute until golden. Add apple cider to skillet, heat to a simmer. Put pork in simmering liquid, cover, and simmer for 5 minutes. Serve immediately. Serves 4.


PEACHY JAMAICAN PORK

1 lb. pork tenderloin or loin, trimmed and sliced 1/4 inch thick
1 tbsp. vegetable oil
3 tbsp. nonfat dry milk
2 tsp. coffee crystals
Dash pepper
1 (16 oz.) can Del Monte lite sliced peaches or apricot halves
2 tbsp. chopped parsley

In large skillet, brown meat in oil; remove and keep warm. Combine milk, coffee and pepper with 3 tablespoons water. Drain fruit reserving liquid in skillet. Add coffee mixture. Cook over high heat 3 minutes to reduce and thicken liquid. Return meat to skillet; simmer 4 to 6 minutes, turning frequently. Add fruit and parsley. Cover; heat through. Serves 4.


PINEAPPLE GLAZED PORK TENDERLOIN

1 1/4 to 1 1/2 lbs. pork tenderloin
1 (8 1/2 oz.) can sliced pineapple
1 tsp. dry mustard
1/2 tsp. ground ginger
1/2 tsp. paprika
1 tbsp. brown sugar
1 tbsp. lemon juice
2 tsp. cornstarch

Drain pineapple and keep the juice. Keep pineapple rings for garnish. Trim excess fat from pork. Place pork on a rack in a baking pan. Mix 1/3 cup juice, mustard, ginger, paprika, brown sugar, lemon juice and cornstarch in a small pan. Bring to a boil and stir until thickened. Brush pork loin with part of the glaze. Bake uncovered at 350 degrees for 1 hour or until meat is tender. Brush meat with glaze several times during baking. Turn meat over and brush both sides. Arrange pineapple rings and serve. Slice meat across grain.


CORN STUFFED PORK TENDERLOIN

1 (7 oz.) can of corn
1 c. soft bread cubes
1/4 c. finely chopped onion
1 tsp. salt
1/2 tsp. sage
2 tbsp. margarine
1 pork tenderloin

Mix undrained corn bread cubes, onion, salt and sage together. Rub tenderloin all over with the margarine. Cut the tenderloin down the middle, lengthwise. Rub margarine inside the cavity. Fill the cavity with the corn stuffing. Place in a baking dish and roast for 1 1/2 hours at 350 degrees or until pork is cooked.


PORK WITH TOMATO SAUCE

1 - 1 1/4 lb. pork tenderloin (whole)
2 tbsp. butter
1 tbsp. oil
1 green bell pepper, chopped
2/3 c. dry white wine
2 tsp. Dijon mustard
1 (16 oz.) can tomatoes, chopped
Finely grated peel of 1 lemon
1 tsp. Italian seasoning
Pinch of nutmeg
Salt & pepper
Thinly pared lemon peel for garnish

Cut the pork across into 12 equal slices. Place the slices between 2 sheets of wax paper and beat with a rolling pin until they form very thin rounds. Heat the butter and oil in a large skillet, add the pork rounds and saute over high heat for 2 minutes on each side. Drain over the skillet and transfer to plate. Add the chopped bell pepper to the skillet and cook gently for about 2 minutes. Stir in white wine gradually, bring to a boil, stirring, then reduce the heat, add mustard and simmer gently for 1 minute. Add the chopped tomatoes and their juice, lemon peel, Italian seasoning and nutmeg and season with salt and pepper. Cook uncovered over medium heat for 8 minutes, stirring occasionally. Return the sauteed pork to the skillet, turn it 1 or 2 times in the sauce, then reheat gently for 15 to 20 minutes. Transfer to serving dish, sprinkle with pared lemon peel. Serves 4.


PARMESAN PORK TENDERLOIN

1 lb. pork tenderloin
3 tbsp. seasoned bread crumbs
1 tbsp. grated Parmesan cheese
1 tsp. salt
1/8 tsp. pepper
2 tbsp. vegetable oil
1 sm. onion, chopped
1 clove garlic, minced

Cut tenderloin crosswise into 8 slices, approximately 1 inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2 inch thickness. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat. Panfry slowly, with onion and garlic, in oil in large frying pan 10 minutes. 4 servings.


PORK MARSALA

1 lb. pork tenderloin
1 tbsp. oil
1 tbsp. butter
1 med. clove garlic, minced
1 tbsp. tomato paste
1/2 c. dry red marsala cooking wine
1/2 c. red wine
8 oz. fresh mushroom caps
1 tsp. parsley, chopped

Cut tenderloin diagonally into cutlets. Pound to 1/4" thick if necessary. Heat oil and butter in heavy fry pan. Brown on both sides. Remove from pan. Add garlic to pan and saute. Mix tomato paste with wines, add to pan with mushrooms. Stir. Simmer 3 to 5 minutes. Return cutlets to pan and heat through. Sprinkle with parsley and serve immediately.


APRICOT PORK MEDALLIONS

1 lb. pork tenderloin
1 tbsp. plus 1 tsp. butter
1/2 c. apricot jam
2 slices green onions
1/4 tsp. dried mustard
1 tbsp. cider vinegar

Cut pork tenderloin into 1-inch slices. Flatten each piece slightly with a wooden mallet. Heat 1 tablespoons butter over medium-high heat in a skillet. Saute pork about 2 minutes each side. Remove from pan. To juices, add 1 teaspoon butter and remaining ingredients. Cover and simmer 3-4 minutes. Add pork to heat through. Serve with buttered noodles and a green salad. Serves 4.


STIR FRIED PORK AND SUGAR SNAP PEAS

1 lb. sugar snap peas
1 onion
1 lb. pork tenderloin
2 tbsp. oil
Salt to taste
2 tsp. minced fresh ginger
1/4 tsp. hot red pepper flakes

String the peas and cook in a large pot of boiling salted water until tender, 5 minutes. Drain. Chop onion. Cut pork into 1/2 inch slices. Cut each slice into thin strips. Heat 1 tablespoon oil in a wok or large fry pan over medium-high heat. Add the chopped onion and 1 teaspoon salt. Cook, stirring until softened, about 5 minutes. Add the remaining 1 tablespoon oil. When hot, add the pork strips and cook, stirring until browned, about 2 minutes. Add ginger, cover and cook until meat is done, 2 minutes. Stir in pepper and peas. Serve on rice.


PORK LO MEIN

1 1/2 tbsp. oyster sauce
1 tbsp. light soy sauce
2 tbsp. dark soy sauce
2 tsp. sesame oil
2 tsp. sugar
1/2 tsp. pepper
4 tbsp. peanut oil
1 c. coarsely chopped green onion
2 slices fresh ginger
2 cloves garlic
1 tsp. salt
1/2 lb. pork tenderloin, cut into thin slices
1/2 lb. fresh bean sprouts or bok choy or Chinese cabbage
1 lb. med. wide fresh Chinese egg noodles, cooked, rinsed and drained,  (thin spaghetti may be used instead)

In a medium bowl combine oyster sauce, soy sauces, sesame oil, sugar and pepper; set aside. Preheat Wok over medium high heat until hot. Pour in 2 tablespoons of peanut oil; then add 1 slice of the ginger, 1 garlic clove, and 1/2 teaspoon of the salt. Cook until oil is fragrant (about 30 seconds). Add pork and onions; stir fry until onions begin to wilt (about 15 seconds). Increase heat to high and add sprouts in batches, seconds apart; stir fry each batch of sprouts (about 30 seconds). Remove to a plate. Remove and discard ginger and garlic. If Wok is wet of sticky, rinse with hot water and dry. Replace Wok over medium high heat. When Wok is hot add remaining 2 tablespoons oil. 1 slice ginger, 1 clove garlic, 1/2 teaspoon salt and reserved sauce mixture; stir until oil is fragrant (about 15 seconds). Add noodles; toss to coat evenly with sauce (1 to 2 minutes). Add reserved pork mixture; toss together to heat through. Note: Other vegetables such as fresh mushrooms and pea pods can be added. Is also good with chicken instead of pork.


STIR-FRIED CASHEW PORK

3 tbsp. soy sauce, divided
Dash of pepper
2 tbsp. vegetable oil, divided
1 1/2 c. Chinese pea pods (or broccoli or zucchini)
1 c. cashews
Hot cooked rice
4 tsp. cornstarch, divided
1 lb. pork tenderloin, thinly sliced
1 onion, cubed
1/2 c. chicken broth
1 green onion, minced

Combine 1 tablespoon soy sauce, 1 teaspoon cornstarch; add pepper, add pork, tossing to coat. Let stand 20 minutes (longer in refrigerator). Heat 1 tablespoon of oil in wok over high flame. Stir fry pork 2 or 3 minutes until white. Push up sides of wok. Add remaining oil; stir fry onion 1 minute. Add pea pods, stir fry until tender-crisp, then mix with pork. Combine remaining soy sauce and chicken broth. Add to wok, cooking until thickened. Stir in cashews. Garnish with green onion. Serve with rice. ** I also put a little cabbage in mine if its on hand.

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