Tenderloin Recipes

This pork tenderloin recipe is roasted with a tangy tomato sauce. More pork tenderloin recipes below.

INGREDIENTS:

* 2 slices bacon

* 1 to 1 1/2 pounds pork tenderloin

* 1/3 cup chopped onion

* 1 tablespoon butter or margarine

* 1 can (8 ounces) tomato sauce

* 3 tablespoons chopped sweet pickle or sweet pickle relish

* 2 tablespoon vinegar

* 1 teaspoon dried parsley flakes

* 1 teaspoon sugar

PREPARATION:

Arrange bacon slices over pork tenderloin. Place tenderloin on rack in a shallow roasting pan. Tuck thin end of meat under. Roast, uncovered, at 350° for about 25 to 35 minutes, or until internal temperature is around 160°.

In a saucepan over medium-low heat, melt butter. Cook chopped onion in butter until tender; add tomato sauce, sweet pickle, vinegar, parsley flakes and sugar. Simmer, uncovered, for 10 minutes. Serve with roasted pork tenderloin. Pork tenderloin serves 4 to 6.

This flavorful pork tenderloin is roasted with an easy orange and rosemary glaze, then it's served with more of the orange rosemary mixture as a sauce. This is a quick and easy recipe to prepare, with only 4 ingredients plus salt and pepper. Serve the pork tenderloin with roasted or mashed potatoes or rice and a simple tossed salad.

INGREDIENTS:

* 1/2 cup light corn syrup

* 1/3 cup frozen orange juice concentrate, thawed

* 1 scant teaspoon dried rosemary, crumbled

* 1 tablespoon balsamic vinegar

* Salt and pepper, to taste * .

* 2 pork tenderloins, about 1 pound each

* Salt and pepper

PREPARATION:

Combine corn syrup, orange juice concentrate, rosemary, and vinegar. Heat over medium-low heat until it comes to a simmer. Reduce heat to low and simmer for about 5 minutes. Remove from heat and add salt and pepper, to taste.

Heat oven to 450°. Line a 9x13x2-inch baking pan with foil; brush with olive oil.

Trim excess fat from pork tenderloins. Place the pork in the prepared baking dish. Place in the preheated oven and roast the pork for 15 minutes. Reduce the oven temperature to 350°. Put about 1/3 cup of the glaze in a dish to use for basting pork. Brush the pork all over and continue roasting for about 30 to 40 minutes longer, or until pork is cooked through. Brush with glaze every 10 minutes or so. A meat thermometer should register about 160° when inserted in the thickest part of one of the pork tenderloins.

Slice tenderloins and serve drizzled with remaining glaze. Serves 6.

INGREDIENTS:

* 1 grassfed pork tenderloin of 2 1/4 pounds

* 1/2 tsp salt

* 1/2 tsp pepper

* 5 bay leaves

* 3 sprigs thyme

* 2 Tbsp olive oil

* 1/4 cup freshly squeezed orange juice

PREPARATION:

Place the grassfed tenderloin in a baking dish and rub with salt, pepper, bay leaves and thyme.

Let rest at room temperature for 30 minutes.

Preheat the oven to 375 degrees F.

Scrape the marinade off the pork; reserve. Heat the olive oil in a skillet and add the tenderloin. Sear the meat quickly over high heat until well browned on all sides.

Place the seared meat in a foil-lined roasting pan. Rub the reserved marinade back onto the mat and pour juice over it .

Tightly close the foil and cook for 20 minutes.

Remove the tenderloin from the oven and loosen the foil to allow any stram to escape.

Return to the oven for 30 to 40 minutes or until the meat is 160 degrees F.

Let rest at least 10 minutes before slicing.

Cut the tenderloin into slices and serve.