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Recipes for Pork Tenderloin

Updated on January 5, 2015

Cook with Pork

Pork loin is almost fat free and tender
Pork loin is almost fat free and tender

Pork Tenderloin Recipes

There are many pork tenderloin recipes that are delicious. We do not eat a lot of meat on a regular basis, but we both enjoy pork occasionally; There are so many interesting and tasty ways to prepare different cuts of pork. I tried this particular combination of vegetables with the pork tenderloin and it turned out very well. You can vary the vegetables to your taste or what you have available. I think most of us who cook on a daily basis enjoy trying different spices and vegetables with most recipes. Sometimes we have vegetables that are looking a little sad and using them in this pork recipe will add a different taste. Any dish that is delicious, quick and easy is on my list to make. I received rave reviews from my husband, so we tried it for company and everyone seemed to really enjoy it.

Cook Time

Prep time: 30 min
Cook time: 35 min
Ready in: 1 hour 5 min
Yields: Two pound loin will serve six people

Some Ingredients

green beans
green beans
potatpes
potatpes
cabbage
cabbage
garlic
garlic

Ingredients for Pork Tenderloin

  • Two-pound Pork Loin
  • One cup cubed Yukon potatos
  • Two cups Nappa Cabbage
  • One cup Green beans
  • Four Garlic cloves
  • One cup Green Onions
  • One cup Cilantro
  • One tablespoon Curry powder, Turmeric, Basil, Oregano
  • One cup Toasted sesame seeds
  • One-quarter cup Low sodium soy sauce
  • One cup Red wine
  • Sesame oil
  • Salt and pepper to taste

Pork Recipe

5 stars from 3 ratings of Pork Loin

Instructions

  1. Cut the pork tenderloin in bite size cubes and set aside.
  2. Chop the cabbage, green onion, cilantro, garlic and green beans.
  3. Cube the yukon potatoes in small pieces.
  4. Chop the garlic in very small pieces, and brown for about two minutes. Add the pork cubes to this large frying pan and cook until the pork is thoroughly cooked. The garlic should be thoroughly infused in the pork.
  5. Remove the pork and the garlic cloves from the frying pan and set aside.
  6. Add the potatoes to the frying pan. You may have to add a bit more oil. Cook for ten minutes or until tender.
  7. Add the rest of vegetables and seasonings and cook the vegetables until tender but crunchy.
  8. Stir in the pork with the vegetables.
  9. Add the soy sauce and red wine and simmer for five minutes with the lid on the frying pan.
  10. Stir in the sesame seeds and this easy recipe for pork tenderloin is complete.and ready to dig into.

Other Pork tenderloin Suggestions

Bake the entire loin without cutting into cubes.

  1. Grease a large glass baking dish with a small amount of olive oil
  2. Rub a combination of garlic powder, salt, lemon pepper spice, oregano and basil all over the loin.
  3. Cook until it is about half-way done.
  4. Remove the pork from the oven
  5. Add chopped onions, mushrooms and celery.
  6. Add about 1/4 cup of olive oil.
  7. Pour red wine over the loin and finish cooking until the pork tenderloin is completely done.

Comments

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    • carol7777 profile imageAUTHOR

      carol stanley 

      5 years ago from Arizona

      DDE: Thank you for visiting and comments. It is pretty darn good..I always cook with lots of veggies.

    • carol7777 profile imageAUTHOR

      carol stanley 

      5 years ago from Arizona

      Thank you Kathryn: You can use lamb, beef or chicken. I appreciate the visit.

    • DDE profile image

      Devika Primić 

      5 years ago from Dubrovnik, Croatia

      Looks a tasty meal the addition of such a variety of vegetables thanks for this recipe.

    • Kathryn Stratford profile image

      Kathryn 

      5 years ago from Manchester, Connecticut

      My mouth is watering! This looks like a very tasty recipe. Unfortunately my boyfriend doesn't eat pork, but sometime I will make this while he is not around. Now that I think of it, we are ordering our groceries tonight, so I will slip it on my list, and make it this coming weekend!

      Thank you for sharing this recipe with us!

    • carol7777 profile imageAUTHOR

      carol stanley 

      5 years ago from Arizona

      I always make meat and veggie dishes Rajan...they each add taste to each other. Thanks for stopping by as always.

    • rajan jolly profile image

      Rajan Singh Jolly 

      5 years ago from From Mumbai, presently in Jalandhar,INDIA.

      Wonderful combination of veggies with pork. I've never tried combining meat with veggies though so this should be interesting.

      Voted up and shared.

    • carol7777 profile imageAUTHOR

      carol stanley 

      5 years ago from Arizona

      thank you Pamela99: Glad you liked the recipe and I hope it tastes good to you.

    • Pamela99 profile image

      Pamela Oglesby 

      5 years ago from Sunny Florida

      These recipes look wonderful. I try to cook pork tenderloin for my mother as I think it is her favorite meat, so new recipes are always welcome. Thanks.

    • carol7777 profile imageAUTHOR

      carol stanley 

      5 years ago from Arizona

      Thank you shollad10 for votes and shares and dropping in.

    • sholland10 profile image

      Susan Holland 

      5 years ago from Southwest Missouri

      I love pork tenderloin, and you have listed my favorite ingredients to go with it. YUM!

      Votes and shares! :-)

    • carol7777 profile imageAUTHOR

      carol stanley 

      6 years ago from Arizona

      Deborah: Nice to meet you also. Thanks for the share. I really appreciate.

    • Deborah Brooks profile image

      Deborah Brooks Langford 

      6 years ago from Brownsville,TX

      Hello how are you? nice to meet you. I made a pork sirloin this past weekend it was wonderful. I will share your recipe on Facebook on the cooking page.

      I am Deborah Brooks Langford.

    • carol7777 profile imageAUTHOR

      carol stanley 

      6 years ago from Arizona

      Hopefully...they taste great. This will keep in the fridge for a few days, if it lasts that long.

    • Mhatter99 profile image

      Martin Kloess 

      6 years ago from San Francisco

      Thank you for this. Are there ever any left-overs? :-)

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